Ristorante Vineria La Bottigliaccia

A sharing platter for two featuring creamy stracciatella cheese topped with savory anchovies and fresh lemon zest. Served with focaccia bread. A perfect balance of creamy, salty, and citrus flavors.

A sharing appetizer for two. Fresh burrata cheese (mozzarella with a creamy center) paired with slices of mortadella sausage. Served with focaccia.

A traditional cutting board containing a selection of cured meats and cheeses. Designed to be shared by two people.

A smaller portion or variation of Parmigiana. Layers of eggplant with tomato sauce, mozzarella, and parmesan cheese, baked until bubbly.

Fresh anchovies lightly battered and fried until golden and crispy. A popular seafood appetizer, salty and savory.

A choice between two Roman classics. Carbonara is made with eggs, pecorino cheese, guanciale (pork cheek), and black pepper (creamy without cream). Amatriciana features a tomato-based sauce with guanciale and pecorino.

A choice between two white Roman pastas. Gricia is essentially an Amatriciana without tomato (guanciale, pecorino, pepper). Cacio e Pepe is a simple but rich dish made with pecorino cheese and black pepper creamed with pasta water.

Small potato dumplings served with clams. The sauce is typically white wine, garlic, and parsley. Soft dumplings with fresh seafood flavor.

Thick spaghetti served with scorpion fish and datterino (sweet cherry) tomatoes. A savory seafood pasta dish.

Flat ribbon pasta served with porcini mushrooms. An earthy, aromatic dish, often prepared with garlic, oil, or a light cream sauce.

Meatballs slow-cooked in a rich tomato sauce. Tender and savory, typical of Italian home cooking. Often eaten with bread to scoop up the sauce.

A grilled ribeye steak. Simply seasoned to highlight the quality of the beef. Served hot with a charred exterior and juicy interior.

Grilled lamb chops, a Roman specialty. 'Scottadito' means 'finger-burning', implying they are so delicious you eat them immediately with your hands.

Italian sausage cooked on a griddle/hot plate. Juicy and savory, often served with a slight char.

Sliced grilled steak (usually sirloin or ribeye). 'Tagliata' refers to the cutting of the meat before serving.

Sliced grilled steak topped with savory porcini mushrooms. The earthiness of the mushrooms complements the rich beef flavor.

A mixed grill platter featuring various cuts of meat. Typically includes sausage, pork ribs, and steak.

Sea bass fillet covered in thin slices of potato and baked until the potatoes are crispy and the fish is tender.

Fried calamari (squid rings) and shrimp. Lightly floured and deep-fried until golden. Served with lemon.

Chicory greens boiled and then sautéed in a pan with olive oil, garlic, and chili pepper. A classic Roman side dish with a slightly bitter flavor.

Roasted potatoes seasoned with rosemary and herbs. Crispy on the outside and soft inside.

A mix of grilled seasonal vegetables, typically zucchini, eggplant, and bell peppers. Seasoned with olive oil.

Spinach served either 'all'agro' (boiled with lemon and oil) or 'ripassati' (sautéed with garlic and oil).

Spinach sautéed with butter and topped with Grana Padano cheese. Rich and flavorful.

Classic french fries.

A chilled Italian dessert made of sweetened cream thickened with gelatin. Smooth, creamy texture.

Coffee-flavored dessert. Layers of ladyfingers dipped in coffee and a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

A creamy custard dessert topped with a layer of caramelized sugar. Similar to Crème Brûlée but flavored with citrus and cinnamon.

Apple tart or small cake served with salted caramel sauce and a scoop of gelato (ice cream).

House special dessert. Ask the server for the daily selection.

Roman fried rice ball. Risotto rice with tomato sauce and a mozzarella center, breaded and deep-fried.

Potato croquettes. Mashed potatoes breaded and fried. Served in a portion of 4 pieces.

Fried battered salt cod fillets. A typical Roman appetizer. Served in a portion of 2 pieces.

Fried zucchini flowers, typically stuffed with mozzarella and anchovies. Battered and fried.

Fried stuffed olives. Green olives filled with a meat mixture, breaded and fried. A classic Italian snack.

Small mozzarella balls, breaded and deep-fried. Crispy outside, melty cheese inside.

Toasted bread topped with fresh chopped tomatoes, olive oil, garlic, and basil. Served in a portion of 2 pieces.

Pizza dough baked with olive oil, salt, and rosemary. Simple and crispy.

A classic pizza with tomato sauce, garlic, oregano, and oil. No cheese.

The most traditional pizza with tomato sauce, mozzarella cheese, and basil.

Pizza with tomato sauce, mozzarella, and anchovies. Salty and savory.

Pizza topped with tomato sauce, mozzarella, and sliced mushrooms.

Spicy pizza with tomato sauce, mozzarella, and spicy salami (pepperoni).

Pizza topped with ingredients found in Eggplant Parmigiana: tomato, mozzarella, eggplant, and parmesan.

Pizza usually topped with mozzarella, mushrooms, and sausage. Sometimes served white (without tomato) or with a little cream.

Pizza topped with a variety of mixed seasonal vegetables like zucchini, peppers, and eggplant.

Pizza topped with thinly sliced potatoes and Italian sausage. Typically a 'white' pizza (no tomato sauce).

Pizza topped with tomato sauce, guanciale (cured pork cheek), and pecorino cheese, mimicking the pasta sauce.

A white pizza topped with mozzarella, plenty of Pecorino Romano cheese, and coarse black pepper.

Pizza topped with Speck (smoked cured ham) and Provola (smoked mozzarella cheese). A smoky and savory combination.

Pizza topped with tuna fish and onions. A popular savory combination in Italy.

A rich pizza topped with tomato, mozzarella, mushrooms, artichokes, ham, and olives.

Pizza topped with sausage (hot dogs) and french fries. A favorite among children.

Four cheese pizza. Typically includes mozzarella, gorgonzola, and two other cheeses. Rich and creamy.

Folded pizza with a filling of your choice. Crispy outside with a hot, sealed filling.

One liter bottle of water (still or sparkling).

Soft drink in a glass bottle (330ml). Likely options include Coca-Cola, Fanta, etc.

Draft beer. Available in small or large sizes.

Bottled beer (330ml).

A glass of wine.

Digestif liqueur served after coffee (e.g., Limoncello, Amaro, Grappa).

House wine served in a carafe. Available in quarter liter or half liter.