STRADAROMANA Restaurant

Fried rice croquettes with a mozzarella center, breaded and fried. Crispy outside and soft inside. A classic Roman street food, to be enjoyed hot.

Battered and fried zucchini flowers, often stuffed with mozzarella and anchovies. Light and crispy. A traditional Roman appetizer.

Slices of toasted bread topped with various ingredients selected by the chef. Crispy and flavorful. Perfect for sharing as an appetizer.

Fresh salad of mozzarella, tomato, and basil. Dressed with olive oil. A simple, light dish with the colors of the Italian flag.

Slices of cured ham served with sweet fresh melon. A classic Italian sweet-savory combination, very refreshing.

Buffalo mozzarella from Campania served with cured ham. The mozzarella is creamy and rich in milk, contrasting perfectly with the salty ham.

Thin slices of cured beef (bresaola) served with fresh arugula and Grana cheese shavings. Light and aromatic, often dressed with lemon.

A mixed platter of typical Italian cured meats and cheeses. Includes flavorful regional varieties. Ideal for sharing with bread.

Slices of fresh anchovies marinated in vinegar or lemon, oil, and herbs. Acidic and fresh taste. A light seafood appetizer.

Mussels cooked in a flavorful broth, often with tomato, garlic, and parsley. Served hot with toasted bread for dipping.

Slices of fresh salmon marinated with orange juice. Delicate and citrusy flavor. Refined and light dish.

A cold mix of boiled seafood such as octopus, cuttlefish, and shrimp, dressed with oil, lemon, and parsley. Fresh and flavorful.

Thick fresh pasta similar to spaghetti, dressed with a cream of Pecorino Romano and black pepper. Intense, savory, and spicy taste. A pillar of Roman cuisine.

Spaghetti with a rich sauce based on egg, Pecorino cheese, crispy guanciale, and black pepper. Creamy and flavorful, without cream.

Twisted short pasta dressed with crispy guanciale, Pecorino Romano, and pepper. It is a 'white' version of Amatriciana, very flavorful.

Rectangular-section long pasta with tomato sauce, guanciale, and Pecorino cheese. Decisive and slightly savory taste.

Layered baked pasta with béchamel, meat ragù, and cheese. Rich and comforting dish, prepared fresh daily.

Thick egg pasta served with small meatballs in tomato sauce. A homemade and abundant dish.

Stuffed pasta served with a dressing of radicchio, crunchy walnuts, and aromatic truffle. Sophisticated and earthy flavor.

Addition of fresh black truffle grated at the moment. Enriches the dish with an intense and prized aroma.

Pasta dish with sautéed broccoli and anchovy fillets that melt into the sauce. Decisive and slightly salty flavor.

Thin flat pasta served with clams, garlic, oil, and parsley. A classic of seafood cuisine, delicate and fragrant.

Soft potato gnocchi dressed with sweet zucchini flowers and flavorful clams. A refined combination of land and sea.

Rice slowly cooked in broth, finished with a rich shrimp cream. Creamy, pink, and with a sweet crustacean flavor.

Spaghetti with a mix of seafood and crustaceans (mussels, clams, shrimp, squid). Rich sea flavor.

Traditional Roman dish based on lamb offal (lung, heart, liver) cooked with onion and sometimes artichokes. Rustic and intense flavor.

Beef tripe stewed for a long time in tomato sauce with Roman mint and Pecorino cheese. Soft and very flavorful.

Oxtail or veal tail stewed slowly with tomato, celery, and spices. The meat becomes very tender and falls off the bone. Historic Roman dish.

Meatballs in sauce prepared according to tradition. Juicy and flavorful, served with abundant sauce.

Thin slices of veal cooked with cured ham and a sage leaf, deglazed with white wine. Quick, tender, and tasty dish.

Grilled beef steak. Served simply to enhance the flavor of the meat. Ideal for red meat lovers.

Grilled milk-fed lamb chops. They are called 'scottadito' (finger-burning) because they should be eaten very hot with your hands. Tender and flavorful.

Grilled beef cut into slices, served on a bed of arugula with cherry tomatoes and Grana shavings. Fresh and protein-rich dish.

Prized cut of beef, very tender and lean, grilled. Delicate flavor and soft texture.

Desalted cod cooked in the oven or stewed with tomato, olives, raisins, and pine nuts. A balance of sweet and savory flavors.

Rings of squid and shrimp, floured and fried until golden. Crispy and delicious dish, to be seasoned with fresh lemon.

Whole or filleted fish cooked in the oven accompanied by potatoes. Simple and light preparation that enhances the flavor of fresh fish.

Grilled swordfish steak. Firm and flavorful meat, similar to a seafood steak.

Fried potato sticks, crispy and salty. The most classic and beloved side dish.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish.

Cooked broccoli rabe, usually sautéed or boiled. Sweet vegetal flavor and tender texture.

Oven-roasted potato wedges with rosemary and oil. Crispy outside and soft inside.

A simple mix of only green leafy vegetables. Light and purifying, ideal to accompany main courses.

Assortment of seasonal vegetables (such as zucchini, eggplant, peppers) cooked on the grill. Smoky and light flavor.

Whole artichokes cleaned and cooked upside down in a pan with garlic, parsley, mint, and oil. Tender and very aromatic.

Abundant mixed salad with crunchy vegetables and cheese. A complete, fresh, and healthy meal.

Rich salad inspired by Mediterranean flavors with tuna and legumes. Protein-rich and tasty.

Classic Greek salad with savory feta cheese and olives. Fresh, colorful, and aromatic.

International salad with romaine lettuce, grilled chicken, croutons, and parmesan shavings, dressed with Caesar sauce.

A delightful salad combining the saltiness of prosciutto, the sweetness of melon, and the spiciness of arugula. Very fresh.

Nutritious salad rich in good fats thanks to salmon, avocado, and walnuts. Ideal for those seeking a healthy and energetic dish.

Slices of fresh pineapple. Sweet and juicy tropical fruit, excellent after a meal for digestion.

Shortcrust pastry tart filled with sour cherry jam. A traditional dessert of Jewish-Roman cuisine.

Spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa. Creamy and energizing.

Sweet custard cream with vanilla and egg, with a crunchy caramelized sugar crust on top. Served cold.

Spoon dessert made of cream, milk, and sugar, thickened with gelatin. Soft and velvety texture, served with sweet sauce.

Small chocolate cake served warm, often with a soft molten center. Intense chocolate flavor.

Fresh cheese cake on a crunchy biscuit base. Sweet, creamy, and slightly tart.

Famous Calabrian spherical ice cream with a molten liquid center, covered in cocoa or sprinkles. Available in various flavors.

Famous Italian aperitif based on Prosecco, Aperol, and soda. Sweet-bitter taste and bright orange color.

A variation of the spritz prepared with Campari bitter. More bitter and intense taste, ruby red color.

Classic Gin-based long drink cocktail served with tonic water or lemonade. Fresh, aromatic, and dry.

Simple long drink based on Vodka mixed with tonic water or lemonade. Clean and refreshing taste.

Sweet and spicy cocktail based on dark or light Rum and Cola. Often served with a lime wedge.

Simple mix of Whisky and Cola. Sweet taste with malty and woody notes of the spirit.

Sweet dark carbonated drink with cola flavor. Classic and refreshing.

Sugar-free version of classic Coca Cola. Similar taste but without calories.

Sweet orange carbonated drink. Vibrant color and fruity taste.

Clear carbonated drink with lemon and lime flavor. Fresh and thirst-quenching.

Italian sparkling lemonade-based drink. Very fizzy, sweet and sour at the same time.

Sweet iced tea, available in peach or lemon flavor. Thirst-quenching non-carbonated drink.

Classic Italian espresso. Small, strong, dark, and aromatic with a dense crema on top.

Espresso with a small addition of hot milk foam. Slightly sweetens the coffee.

Decaffeinated espresso. All the flavor of coffee but without caffeine.

Espresso diluted with hot water. Less intense and served in a large cup, similar to filter coffee.

Simple hot milk, without coffee.

Hot breakfast drink composed of espresso, hot milk, and abundant milk foam.

Small draft beer (approx. 20cl glass). Ideal for a quick tasting.

Medium draft beer (approx. 40cl glass). The standard size to accompany the meal.

Large carafe or pitcher of one liter of draft beer. Perfect for sharing or for large groups.

Typical Italian herbal digestive liqueurs. Bitter and sweet taste, usually served after a meal.

Very strong and aromatic Italian pomace distillate. Drunk neat in small sips after coffee.

Barrel-aged cereal distillate. Complex, alcoholic, and warming taste.

Prestigious French grape pomace distillate. Rich, fruity, and round taste.

Basket of bread served at the table.

Cover charge and service fee per person.