Saltimbocca ristorante

An assortment of traditional Italian cured meats such as prosciutto crudo, salami, and other regional cold cuts. Rich and aged flavors, ideal for sharing. Pairs perfectly with homemade bread.

Selection of Italian cheeses with varying aging periods, served with honey and artisanal jams to enhance their flavor. A balance between the saltiness of the dairy and the sweetness of the accompaniments. Excellent as a refined appetizer.

Thin slices of sweet and aged Parma ham paired with fresh and milky buffalo mozzarella. A classic Italian appetizer that plays on the contrast between saltiness and creamy sweetness.

Fresh mozzarella made with buffalo milk, characterized by a soft texture and a juicy center. Rich and delicate fresh milk flavor. To be enjoyed plain.

Large pitted green olives, stuffed with seasoned minced meat, breaded, and fried. Crispy outside and soft inside. A very flavorful typical dish from the Marche region.

Slices of sandwich bread filled with mozzarella, dipped in egg and fried until golden. A warm comfort food with a melting cheese center.

Roasted potatoes seasoned with abundant grated Pecorino Romano cheese and black pepper. A reinterpretation of the classic Roman pasta seasoning applied to potatoes.

Lightly floured and fried fresh anchovies. Small blue fish with intense sea flavor, crispy and tasty. Eaten whole, often with a squeeze of lemon.

Desalted cod fillet coated in batter and fried in boiling oil. The batter is crispy and golden, while the fish inside remains soft and savory. A classic of Roman street food.

Toasted bread slices topped with various fresh ingredients such as tomato, olive pâté, or vegetables. Crispy and flavorful, ideal for starting the meal.

Fresh mussels cooked in a pan with plenty of black pepper, parsley, and a little oil. A simple dish but with an intense and spicy sea flavor. Enjoyed by dipping bread in the sauce.

Tower of grilled vegetables (eggplant and zucchini) alternated with buffalo mozzarella and fresh tomato. A fresh, light, and colorful vegetarian appetizer.

Bread basket served with samples of classic Roman sauces (like Carbonara, Amatriciana, Cacio e Pepe) for 'scarpetta'. A fun way to taste typical flavors without ordering pasta.

Aperitif formula for two people including Spritz cocktails and the 'Scarpetta' dish with bread and Roman sauces. Ideal for sharing a pre-dinner relaxation moment.

Traditional soup of fresh seasonal vegetables slowly boiled. A warm, light, and nutritious dish, rich in garden flavors.

Thick egg pasta (similar to thick spaghetti) with a Pecorino Romano cheese cream and black pepper. Decisive, savory, and spicy flavor. One of the three great Roman classics.

Short ribbed pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A perfect balance between the sweetness of the tomato and the saltiness of the aged cured meat.

Pasta with sautéed guanciale and Pecorino Romano cheese, considered the 'white' ancestor of Amatriciana (without tomato). Intense, fatty, and savory flavor.

Spaghetti with a creamy sauce made from egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. Rich, velvety, and flavorful, with no added cream.

Soft potato gnocchi, served with your choice of Genovese pesto (basil, pine nuts, cheese) or Sorrentina style (tomato, melted mozzarella, and basil). A hearty and traditional first course.

Long, flat fresh egg pasta with a simple sauce of fresh tomato and basil leaves. A light dish that enhances essential Mediterranean flavors.

Layered egg pasta baked with meat ragù, béchamel, and parmesan. A rich and gratinated dish, whose recipe may vary slightly depending on the day's availability.

Spaghetti with shrimp, calamari, mussels, and clams, finished cooking in the oven sealed in parchment paper. This technique traps all the aromas and steam from the seafood, making the pasta very flavorful.

Spaghetti sautéed with clams, garlic, olive oil, and parsley. A classic seafood dish, delicate yet flavorful, with a savory cooking base.

Thick fresh pasta served with mussels, sweet cherry tomatoes, and a sprinkle of Pecorino cheese. A bold combination that unites sea and land flavors.

Fresh egg pasta with aromatic basil pesto, shrimp, and oven-roasted cherry tomatoes (confit). Creamy, fresh, and slightly sweet dish.

Grilled beef sirloin, served already cut into thick slices. Seasoned with olive oil and aromatic herbs. Juicy and tender meat.

Thin veal slices cooked in a pan with white wine, garnished with Parma ham and a sage leaf. Typical Roman dish, flavorful and quick to eat (hence the name 'jumps in the mouth').

Oxtail stewed for hours in a rich tomato sauce with celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone. One of the oldest and most flavorful Roman recipes.

Stuffed beef rolls, slow-cooked in tomato sauce. The long cooking makes the meat tender and the sauce very flavorful. A traditional home-style dish.

Chicken pieces stewed with colorful peppers. The sweet flavor of the peppers blends with the meat, creating a succulent and colorful dish. Typical of Roman Ferragosto.

Tripe (beef stomach) cut into strips and stewed with tomato, Roman mint, and plenty of Pecorino cheese. A humble dish with a decisive flavor and unique texture.

Soft minced meat meatballs, cooked in tomato sauce. A classic Italian comfort food, simple and tasty.

Thinly sliced beef quickly sautéed in a pan and served with fresh rucola, cherry tomatoes, and Grana Padano shavings. A fresh and light main course.

200g beef burger served with Italian ingredients: provola cheese, crispy jowl bacon, sweet onion, and spinach. A gourmet and local version of the classic hamburger.

Simple chicken breast, available in two versions: grilled for a light meal, or breaded and fried (Milanese style) for a richer, crispier taste.

Fried eggplant timbale layered with tomato sauce, mozzarella, and parmesan, then baked. A hearty, soft, and flavorful vegetarian dish.

A rich fish stew with clams, mussels, shrimp, calamari, and fish fillet, served in the cooking pot. It has a flavorful broth ideal for dipping bread.

Squid rings and whole shrimp coated in flour and fried. Crispy, golden, and dry. A classic seafood dish to be enjoyed hot, often with lemon.

Fresh salad composed of tomato and buffalo mozzarella slices, dressed with fresh basil and olive oil. The colors recall the Italian flag. Light and aromatic.

Fresh Greek-inspired salad with feta cheese, black olives, crunchy cucumbers, red onion, and tomato. Dressed with oregano. Savory and refreshing.

Lettuce salad with grilled chicken breast, crispy croutons, and parmesan shavings, dressed with creamy Caesar dressing. A complete and tasty main course.

Fresh salad enriched with tomato, sweet corn, and tuna. Simple, quick, and nutritious.

Stick-cut potatoes, fried. Made with fresh potatoes, not frozen, for an authentic taste.

Diced potatoes baked with aromatic herbs (like rosemary). Crispy outside and soft inside.

Light salad of fresh green leaves or mixed greens with tomatoes and other raw vegetables.

Seasonal vegetables (like chicory or spinach) served simply boiled or sautéed in a pan with garlic, oil, and chili for more flavor.

Mixed grilled vegetables (zucchini, eggplant, peppers). Light and flavorful.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a soft mascarpone cream, dusted with bitter cocoa.

Fresh cheese cake on a crispy biscuit base. Creamy and sweet, often served with fruit or chocolate sauces.

Traditional cake from Capri made with chocolate and almonds, flourless. Moist inside and crispy outside.

Portion of fresh seasonal fruit.

Dessert based on cocoa and dry biscuits, shaped like a salami. Served in slices, crispy and chocolatey.

Simple white pinsa base with oil and salt (and sometimes rosemary). Ideal as a side dish or appetizer.

White pinsa topped raw with fresh rucola, cherry tomatoes, and buffalo mozzarella. Fresh and light.

The classic pinsa with tomato, mozzarella, and basil. Simple and loved by all.

Red pinsa without cheese, seasoned only with tomato, garlic, and oregano. Intense and aromatic flavor.

Pinsa with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Rich pinsa with many toppings: artichokes, mushrooms, olives, egg, and ham. Varied and complex flavor.

Pinsa with tomato, mozzarella, and anchovy fillets. Savory and tasty.

Similar to Margherita but with buffalo mozzarella from Campania instead of fiordilatte. Juicier and more flavorful.

Classic pinsa with the addition of champignon mushrooms.

Pinsa with mushrooms and crumbled sausage. A rustic and very popular earthy combination.

Pinsa topped with mixed seafood. Combines the crispy base with the flavor of the sea.

Pinsa with mixed grilled vegetables (zucchini, eggplant, peppers). Light and colorful.

White pinsa with a selection of four melted cheeses (usually mozzarella, gorgonzola, and others). Creamy and with a decisive taste.

Gourmet pinsa with a white base, roasted potatoes, prized porcini mushrooms, crispy jowl bacon, and rosemary. Rich and aromatic.

Pinsa with creamy burrata cheese (added raw), slices of mortadella, and pistachio granules. A very delicious modern combination.

Pinsa inspired by southern flavors with escarole (slightly bitter vegetable), savory anchovies, and smoked provola cheese. Decisive and complex taste.

Supplement to have any pasta dish prepared with gluten-free pasta.

Gluten-free version of the classic baked lasagna.

Gluten-free version of eggplant parmigiana.

Pizza prepared with gluten-free dough, available in various classic flavors.

Bottled water, still or sparkling.

Classic non-alcoholic carbonated drinks.

Bottled fruit juice, various flavors.

Tonic water or soda, a bitter or neutral carbonated drink.

Freshly squeezed orange juice.

Non-alcoholic bottled drink (like Crodino or Sanbitter).

Classic Italian aperitif with Prosecco, bitter (Aperol or Campari), and soda.

Drink based on red wine and fresh macerated fruit, sweet and spiced.

Clear, light, and refreshing Italian lager beer.

Italian red beer with a slightly more intense and malty flavor.

Selection of bottled beers, industrial or craft.

House wine, white or red.

Decaffeinated espresso.

Hot drinks based on coffee and milk (or water for americano).

Selection of hot teas, herbal teas, or barley coffee (caffeine-free).

Espresso with a small amount of liqueur (e.g., grappa or sambuca).

Thick and hot chocolate drink.

Espresso coffee shaken in a shaker with ice and sugar. Cold and foamy.

Fresh and fruity vodka-based cocktail, with tart lemon notes and sweet red fruit notes, complemented by floral tonic.

A complex and aromatic drink based on bourbon, infused with a mix of herbs and spices. Reminiscent of an Old Fashioned but more herbaceous.

Very structured cocktail with bitter notes of Campari, sweet notes of passito, and aromatic notes of licorice and orange blossom.

Floral and delicate drink with infused vodka. Egg white provides a silky foam on top.

Twist on the classic Old Fashioned but gin-based, with warm notes of cocoa and cinnamon.

Tropical and fizzy drink, sweet from exotic fruit and fresh from lime and tonic.

Variation of the Moscow Mule with Cointreau (orange liqueur) which adds sweetness and complexity to the spicy ginger flavor.

Sour cocktail that combines American whiskey with the typical Abruzzese sour cherry liqueur (Ratafià). Balanced and silky.

Spicy Daiquiri with allspice (Jamaican pepper) flavored rum and orange notes.

Essential version of the Margarita (Tommy's Margarita) without orange liqueur, only tequila, lime, and sugar.

Herbal and bitter long drink thanks to Cynar and Fernet, refreshed by soda and the aroma of rosemary.

Frozen and spicy version of Piña Colada. Creamy, sweet, and tropical.

Frozen fruit daiquiri with exotic fruit and dark rum. Fresh and sweet.

Frozen berry margarita. Combines the acidity of lime and fruit with the saltiness of the salt rim.

Non-alcoholic version of the Mojito. Fresh, minty, and thirst-quenching.

Creamy non-alcoholic cocktail with coconut and pineapple flavor.

Spritz in a completely non-alcoholic version.

Mix of tropical juices and syrups. Sweet and fruity.

A special non-alcoholic drink with the sweetness of pear and peach contrasted by the spiciness of ginger.

Non-alcoholic drink based on iced tea enriched with red fruits.

Alcohol-free version of the classic Americano, with bitter and spicy notes.

Non-alcoholic Gin Tonic made with herbal non-alcoholic distillate and tonic water.

Spritz made with Martini Fiero, with a blood orange citrus flavor.

A more bitter version of the classic Spritz.

The Italian aperitif par excellence, sweet-bitter and orangey.

Spritz with a decisive taste and intense red color, pleasantly bitter.

Classic pre-dinner cocktail, bitter and refreshing.

Similar to Negroni but made with Bourbon whiskey instead of gin. Warm and enveloping.

Brazilian national cocktail. Fresh, sour, and sweet.

Classic Cuban sour based on white rum.

Energizing cocktail with intense coffee flavor, served cold.

Gin Tonic made exclusively with Italian products.

Reinterpretation of the Mojito with the addition of hazelnut liqueur.

Sour and dry Mexican cocktail with a salt rim.

The king of cocktails, dry and strong.

Crushed Cuban long drink, fresh and minty.

The iconic Italian aperitif. Strong, bitter, and balanced.

Classic whiskey-based cocktail, to be sipped slowly.

Sweet and creamy coconut and pineapple cocktail.

Modern fruity and sweet passion fruit cocktail, served with a separate shot of Prosecco.

Simple long drink that combines rum with the bitter taste of chinotto.

Italian mix of vodka and sweet, fizzy cedrata.

Bartender's special creation, made with homemade infusions and syrups.