Roma Sparita

Fresh long flat pasta with a porcini mushroom cream sauce. Intense forest flavor and velvety texture.

Thin strips of beef sautéed with porcini mushrooms. A tender and flavorful main course.

Beef steak served already sliced with a side of porcini mushrooms. A generous portion designed to be shared.

Roasted porcini mushrooms to enhance their natural flavor. A side dish or light main course with an earthy taste.

Prosciutto crudo served with fresh buffalo mozzarella. A classic Italian pairing of salty and sweet-milky.

Sliced cured prosciutto. Delicate and savory flavor.

Slices of prosciutto crudo served with wedges of fresh melon. A summer appetizer playing on the sweet-salty contrast.

Lean beef cold cuts served with fresh arugula and Parmesan shavings. Light and flavorful.

Fresh buffalo milk mozzarella. Soft and juicy spun paste with an intense milky flavor.

Selection of grilled seasonal vegetables (such as eggplant, zucchini, peppers). Usually dressed with oil and spices.

Selection of pecorino cheeses of different ages. Strong and salty flavor.

Mussels cooked in a pan with garlic, oil, parsley, and sometimes tomato. To be eaten with bread for 'scarpetta' (mopping up the sauce).

Baked eggplant flan. Soft and flavorful, often with cheese and tomato.

Eggplant, celery, onion, and tomato stew in a sweet and sour sauce, served cold. A typical Sicilian dish rich in flavors.

Battered and fried zucchini flower, filled with mozzarella and anchovy. Crispy outside and gooey inside.

Desalted cod fillet coated in batter and fried. A classic of Roman street food.

Pitted green olives stuffed with minced meat, breaded and fried. Tasty and crispy.

Tomato rice croquette with a mozzarella center, breaded and fried. It's called 'al telefono' (on the phone) because of the mozzarella strings when you break it open.

Fresh long egg pasta with a Roman pecorino and black pepper cream. In this restaurant, it's often served in a crispy Parmesan basket.

Hollow long pasta with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine.

Egg pasta with aged lard, cherry tomatoes, and pecorino. A rich and flavorful sauce.

Spaghetti with egg, Roman pecorino, crispy guanciale, and black pepper. Creamy and intense.

Potato gnocchi served with fresh clams and zucchini flowers. A delicate seafood first course.

Large-format short pasta with coda alla vaccinara sauce. Rich, savory, and full of meat.

Risotto prepared with fresh zucchini flowers. A delicate and slightly sweet dish.

Short pasta with tomato sauce, fried eggplant, and grated salted ricotta. Sicilian classic.

Pasta filled with ricotta and spinach, usually served with butter and sage or tomato sauce.

Spaghetti sautéed with garlic, olive oil, spicy chili pepper, and anchovy fillets that add savoriness.

Spaghetti with fresh clams, garlic, oil, and parsley. A classic of Italian seafood cuisine.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - burnt fingers).

Oxtail stewed slowly with tomato, celery, and spices. Very tender meat that falls off the bone.

Thin strips of beef quickly sautéed and served on a bed of arugula.

Stewed tripe with tomato sauce, Roman mint, and pecorino. A traditional, very flavorful peasant dish.

Prized cut of beef served with a creamy green peppercorn sauce. Tender and slightly spicy meat.

Very thin slices of raw beef fillet dressed with oil, lemon, and Parmesan shavings.

Thin slices of beef rolled with filling, slowly cooked in tomato sauce.

Chicken pieces stewed with peppers and tomato. A rustic and juicy main course.

Beef slices grilled or pan-fried. Simple and substantial.

Sliced beef served with sautéed champignon mushrooms. A dish to share.

Floured veal slices cooked in a pan with lemon juice. Fresh and tender.

Cod fillet served on a chickpea puree. Combines the savoriness of fish with the sweetness of legumes.

Whole grilled squid. Light and flavorful, dressed with oil and lemon.

Large grilled crustaceans. Sweet and prized meat.

Fresh fish (sea bass or sea bream) baked or grilled. The price varies by weight (price per 100g).

Thin slices of cold roast beef served with a light lemon dressing. A fresh and lean dish.

Deep-fried potato sticks. Crispy and golden.

Leafy green vegetable with a slightly bitter taste, sautéed with garlic and chili pepper.

Mix of lettuce, tomatoes, carrots, and other seasonal raw vegetables.

Fresh arugula salad with Parmesan cheese shavings. Simple and flavorful.

Vegetable similar to broccoli rabe, sautéed with garlic and oil. Typical Roman side dish.

Baked apple dessert, similar to a cake or strudel.

Classic spoon desserts based on cream or milk and eggs.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream.

Frozen dessert similar to ice cream but softer, available in nut flavors.

Slices of fresh pineapple served plain.

Selection of fresh fruit available seasonally.

Variety of refreshing ice creams and sorbets.

Dry almond biscuits served with a sweet fortified wine for dipping.

Light and creamy chocolate mousse.

Pizza with tomato, mozzarella, and anchovies. Savory and decisive flavor.

The most classic pizza with tomato, mozzarella, and basil.

Margherita pizza base with added champignon mushrooms.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, ham, and olives.

Simple red pizza with tomato, garlic, oil, and oregano. No cheese.

White or red pizza topped with fresh arugula and cherry tomatoes.

Tasty pizza with mushrooms and crumbled sausage.

Pizza with Gorgonzola cheese, strong and creamy flavor.

Fine pizza with buffalo mozzarella and anchovy fillets.

Pizza inspired by the Sicilian first course with fried eggplant and salted ricotta.

Pizza with zucchini flowers and anchovies, a classic Roman combination.

Toasted bread slices topped with mozzarella and anchovies.

Toasted bread with mozzarella and ham.

Simple white pizza base baked with oil and salt.

Toasted bread with garlic and fresh tomato or other toppings.

Clear, fresh, and easy-drinking Italian Lager beer.

Double malt special beer, with a more intense and full-bodied flavor.

Very popular Sardinian beer, balanced and slightly bitter taste.

Original Czech Pilsner, with a characteristic hoppy and dry taste.

Sparkling soft drinks and bottled mineral water.

Selection of Italian digestif liqueurs, grappas, or dessert wines.

Glass of Italian sparkling wine.

Classic Italian espresso.

Hot drink made with espresso and frothed milk.

DOCG Venetian sparkling wine, fresh and fruity.

Famous French Champagne, elegant and refined.

Sweet and aromatic sparkling red wine from Piedmont.

High-quality Italian Classic Method sparkling wine.

Local white wine from the Lazio region.

Historic white wine from Montefiascone, fresh and light.

Lazio white wine from Bombino grapes, savory and fruity.

Typical white wine from the Nettuno/Anzio area.

Umbrian-Lazio white wine, dry and harmonious.

Organic white wine produced on the Appian Way.

Aromatic white wine typical of the Castelli Romani.

Fragrant and savory white wine, common along the Tyrrhenian coast.

International white wine, structured and fruity.

Elegant and fresh Tuscan white wine.

Very fragrant white wine with notes of spices and flowers.

Dry and mineral white wine.

White wine from central Italy, fresh and floral.

Elegant and citrine Friulian white wine.

Aromatic and light mountain white wine.

Structured and mineral white wine typical of Marche and Abruzzo.

Fresh and savory Campanian white wine.

Local red wine from the Lazio region.

Indigenous Lazio red wine, full-bodied and fruity.

Lazio red wine produced in the Cori area.

Robust and tannic Abruzzo red wine.

Soft and balanced Tuscan red wine.

Famous Tuscan red wine based on Sangiovese.

Chianti served in the traditional straw-covered flask (half liter).

Chianti served in the traditional straw-covered flask (one liter).

Tuscan red wine from Maremma, warm and dry.

Intense and spicy Sicilian red wine.

Dry and almond-flavored Piedmont red wine.

Piedmont red wine with good body and acidity.

Organic red wine produced in Rome.

Prestigious Nebbiolo-based Piedmont red wine.

One of the most prestigious Italian red wines, complex and long-lived.

The 'King of wines', a Piedmont red wine of great structure and aging potential.

Great Venetian red wine from dried grapes, powerful and alcoholic.

Famous Supertuscan, an innovative and high-quality red wine.

Fresh and versatile rosé wine.