STRADAROMANA Pizza & Grill

Bread served at the table, ideal for accompanying dishes or for 'scarpetta' (mopping up sauce).

Toasted bread slices seasoned with a mix of fresh ingredients selected by the chef, such as tomatoes, vegetables, or sauces.

Traditional Roman peasant dish. Pork rind slow-cooked with beans in a rich tomato sauce.

Fresh tricolor salad with slices of mozzarella, tomato, and basil leaves, dressed with olive oil.

Thin slices of bresaola (cured beef) served raw on a bed of fresh rocket salad and topped with Grana cheese flakes.

Fresh buffalo mozzarella served with slices of Italian cured ham.

A rich platter with a variety of fine cured meats (culatello, loin, capocollo, spianata) and typical Italian cheeses.

Fresh anchovy fillets marinated in vinegar or lemon, dressed with oil and parsley.

Mussels cooked in a flavorful broth of tomato, garlic, and spices. Often served with toasted bread.

Fresh salmon marinated with orange juice, giving the fish a citrusy and delicate flavor.

A classic cold appetizer with boiled octopus, cuttlefish, and shrimps dressed with oil, lemon, and parsley.

Breaded and fried potato puree cylinders with a melting mozzarella center.

Classic Roman street food: rice croquette with tomato and meat, with a mozzarella center, breaded and fried.

Codfish fillet coated in batter and fried until golden.

Courgette flowers stuffed with mozzarella and anchovies, battered and fried.

Green olives stuffed with a meat mixture, breaded and fried.

Thick pasta similar to spaghetti, dressed with a flavorful cream of Pecorino Romano and abundant black pepper.

One of the most famous Roman dishes. Spaghetti dressed with a cream of eggs (yolk), pecorino, crispy guanciale, and black pepper.

Thick pasta, twisted in shape, dressed 'alla gricia', meaning with guanciale, pecorino, and pepper (the ancestor of carbonara and amatriciana).

Square-section long pasta served with tomato sauce, pan-fried guanciale, and pecorino cheese.

Fresh egg pasta served with a rich tomato sauce enriched with small meatballs.

Soft potato gnocchi prepared with a special recipe or dressing from the chef.

Stuffed pasta served with a refined dressing based on radicchio, crunchy walnuts, and truffle aroma.

Fresh egg pasta served with sautéed porcini mushrooms, giving an intense and woodsy flavor.

Potato gnocchi dressed with basil pesto and shrimps.

Classic seafood dish with spaghetti sautéed with clams, garlic, oil, and parsley.

Long pasta served with a fresh topping of diced swordfish, aubergines, and aromatic mint.

Rice cooked slowly and enriched with a rich scampi-based cream.

Seafood version of the classic amatriciana, with fresh tuna instead of guanciale, tomato, and spices, served with paccheri.

Spaghetti served with a rich mix of seafood and shellfish (mussels, clams, prawns, squid) in a light tomato sauce.

Traditional Roman dish based on lamb offal (heart, lungs, liver) stewed with artichokes.

Tripe cooked for a long time in tomato sauce, flavored with Roman mint and sprinkled with pecorino cheese.

Soft meatballs served immersed in a classic tomato sauce.

Historic Roman dish of oxtail stewed for hours with tomato, celery, and spices until very tender.

Thin slices of veal floured and pan-fried, deglazed with white wine.

Thin slices of veal cooked in a pan with a fresh and tangy lemon sauce.

Veal slices garnished with prosciutto crudo and a sage leaf, cooked in white wine.

Prized beef fillet cooked and served with a creamy green pepper sauce.

Codfish steak stewed with tomato, olives, and sometimes raisins and pine nuts.

Mixed rings of floured and fried squid and prawns, served crispy with lemon.

Whole fish (choice of sea bream or sea bass) baked and served with roasted potatoes.

Slice of swordfish simply grilled, dressed with oil and lemon.

Whole squid cooked on the grill, light and flavorful.

Assorted selection of grilled fish and shellfish.

Bone-in beef cut, flavorful and juicy, grilled. Price per kilo.

Pork sausages grilled.

Grilled chicken breast, a light and simple dish.

Pork chop with bone, grilled.

Whole cockerel, butterflied and grilled, crispy skin and tender meat.

Lamb chops cooked over embers 'scottadito' (finger-burning hot).

Grilled beef, served sliced into strips.

Prized beef cut (boneless rib steak) grilled.

Mixed grilled meats including sausage, chicken, lamb (abbacchio), and pork.

Very tender 300-gram beef fillet cut, grilled.

Folded half-moon pizza filled with mozzarella and cooked ham.

Folded pizza filled with tomato, mozzarella, mushrooms, and sausage.

Folded pizza filled with a flavorful mix of sautéed chicory, mozzarella, and sausage.

Typical Roman leafy green vegetable, boiled and then sautéed in a pan with garlic and chili pepper.

Cooked broccoli, served as a light side dish.

Wedge-cut potatoes roasted in the oven, crispy outside and soft inside.

Classic stick-cut fries, deep-fried.

Assortment of seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Mixed salad consisting exclusively of leafy green vegetables.

Whole artichokes stewed with garlic, parsley, and mint.

International salad with lettuce, croutons, parmesan flakes, chicken, and Caesar dressing.

Rich salad of mixed fresh vegetables, enhanced with Taggiasca olives and parmesan flakes.

Fresh and hearty salad with tuna, beans, red onion, tomato, and bite-sized mozzarella.

Traditional Greek salad with feta cheese, olives, cucumbers, tomatoes, and oregano.

Salad combining the sweetness of melon and prosciutto with the freshness of rocket and mozzarella.

Healthy salad rich in nutritious ingredients such as salmon, avocado, walnuts, and sun-dried tomatoes.

Dessert composed of layers of flaky puff pastry alternated with pastry cream.

Typical Jewish-Roman tradition tart, filled with sour cherry jam.

Famous spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert made of egg cream covered with a caramelized sugar crust.

Delicate dessert made with cream, sugar, and gelatin, served with a choice of sauce.

Warm cake with a soft molten chocolate center.

Cold or baked cake based on fresh cheese on a crunchy biscuit base.

Fresh pineapple slices served as a light dessert.

Mixed selection of fresh fruit available in season.

Icy and creamy lemon dessert, excellent as a digestif.

Famous Calabrian artisanal ice cream in a sphere shape with a liquid chocolate center.

Creamy and refreshing digestive cocktail made with lemon sorbet, vodka, and prosecco.