Su e Giù

A selection of assorted house appetizers. Includes crispy bruschetta, cured sausage, and flavorful sun-dried tomatoes. Ideal for starting the meal by sharing traditional flavors.

Typical Roman street food, a rice croquette with tomato and a melting mozzarella center, breaded and fried. Crispy outside and soft inside.

A variation of the classic supplì, prepared with rice seasoned with Pecorino Romano cheese and black pepper. Savory and slightly spicy taste.

Battered and fried zucchini flowers, typically stuffed with mozzarella and anchovies. A warm, crispy, and flavorful appetizer.

Artichoke hearts coated in a light batter and fried until golden. Served hot, they offer a pleasant contrast between the tender heart and the crispy exterior.

Fresh anchovies, floured and fried. A simple and tasty seafood dish, to be eaten whole, often accompanied by a squeeze of lemon.

Fried battered sage leaves. An aromatic and crispy appetizer, typical of Roman tradition.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful sauce, excellent with toasted bread.

Shell-shaped pasta with a rich sauce of savory sausage, fresh tomato, aromatic arugula, and pecorino cheese. A balanced and tasty dish.

Thick hollow pasta with tomato sauce, crispy pancetta, and Pecorino Romano. A classic Roman dish with a strong flavor.

Spaghetti with a cream sauce made from eggs, Pecorino Romano, black pepper, and crispy pancetta. Rich, creamy, and very flavorful.

Layers of egg pasta alternated with meat ragù, creamy béchamel, and Parmigiano cheese. Baked until a golden crust forms.

Thick fresh pasta similar to spaghetti, tossed with Pecorino Romano cheese and abundant black pepper. Intense flavor and creamy texture.

Short pasta seasoned with rendered pancetta and Pecorino Romano. Considered the ancestor of carbonara and amatriciana, without egg or tomato.

Filled pasta served with the classic Roman sauce made with Pecorino Romano and black pepper. Combines the softness of the filling with the spicy taste of the sauce.

Fresh pasta filled with ricotta and spinach, usually served with butter and sage or a light tomato sauce. Delicate flavor and soft texture.

Fresh egg pasta seasoned with sautéed fresh porcini mushrooms. Fragrant dish with a woodland flavor, available seasonally.

Soft potato gnocchi served with a simple tomato sauce and fresh basil. An Italian comfort food classic.

Baked eggplant parmigiana: layers of fried eggplant with tomato sauce, mozzarella, and parmesan, then baked. Rich and flavorful.

Simple but iconic dish: spaghetti seasoned with olive oil infused with garlic and chili pepper. Strong and aromatic taste.

Spaghetti sautéed with fresh clams, garlic, oil, parsley, and sometimes white wine. Delicate and savory seafood flavor.

Egg pasta with a mix of seafood (mussels, clams, shrimp, squid) in tomato sauce. A rich dish for seafood lovers.

Rice slowly cooked with fish broth and enriched with mixed seafood and tomato. Creamy and with an intense sea flavor.

Creamy pumpkin soup enriched with the earthy flavor of porcini mushrooms. A warm, autumnal dish.

Traditional soup prepared with a mix of slowly cooked seasonal vegetables. Light, healthy, and nutritious.

Thick and comforting soup with short pasta and chickpeas, flavored with rosemary and garlic. A flavorful peasant dish from tradition.

Classic Italian soup with pasta and beans, thick and creamy. Hearty and perfect for cold days.

Tripe slowly stewed in tomato sauce with Roman mint and abundant Pecorino Romano. A historic dish of peasant cuisine, very flavorful.

Oxtail slowly stewed with tomato, celery, and other vegetables until the meat falls off the bone. Rich, gelatinous, and very tasty.

Suckling lamb pan-fried with vinegar, rosemary, garlic, and anchovies. Tender meat with an aromatic and slightly tangy sauce.

Thin slices of veal with prosciutto and sage, quickly cooked in white wine and butter. A fast, flavorful, and tender main course.

Roasted pork shank served with baked potatoes. The meat is succulent and falls off the bone easily, with crispy skin.

Thin slices of beef quickly sautéed and served on a bed of fresh arugula. A light and tasty dish.

Tender meatballs slowly cooked in a rich tomato sauce. A homemade classic often served with bread for dipping.

Thickly sliced beef steak, served with sautéed porcini mushrooms. Combines the strong flavor of the meat with the sweetness of the mushrooms.

Beef steak served sliced, topped with fresh arugula and Grana cheese shavings. Perfect contrast between hot and cold, sweet and bitter.

Chicken slowly stewed with colorful peppers and tomato. A very flavorful and colorful traditional Roman dish.

Cod fillet baked with cherry tomatoes and sweet onion. White, firm-fleshed fish with a Mediterranean dressing.

Delicate sea bream fillet served on sautéed chicory, which adds a typical Roman bitter note.

Squid rings, floured and fried until golden. Crispy, dry, and flavorful, usually served with lemon.

Whole squid grilled, seasoned with oil, lemon, and parsley. Light and smoky flavor.

Fresh seasonal mixed salad, dressed with oil and vinegar or lemon. A light and refreshing accompaniment.

Boiled green leafy vegetables dressed with lemon and oil (all'agro) or sautéed in a pan with garlic and chili pepper (ripassate).

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

Fresh catalogna chicory sprouts served raw in a salad, dressed with a sauce of anchovies, garlic, and vinegar. Crispy and with a strong flavor.

Portion of potatoes, available roasted with rosemary or french fries. A classic and versatile side dish.

Creamy dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa powder. Creamy and energizing.

Delicate cream dessert made with cream, sugar, and gelatin. Served with caramel, chocolate, or berry sauce.

Egg and milk pudding cooked in a water bath with a layer of liquid caramel. Smooth and silky texture.

Egg custard topped with a crispy caramelized sugar crust. Served in the typical terracotta ramekin.

Traditional chocolate and almond cake from Capri, flourless. Moist and rich, served warm.

Refreshing frozen dessert with lemon flavor. Excellent as a digestif after a meal.

Selection of bottled wines served by the glass.

One-liter carafe of house wine, white or red.

Half-liter carafe of house wine.

Small quarter-liter carafe of house wine.

500ml bottle of mineral water.

1-liter bottle of mineral water.

Non-alcoholic carbonated soft drinks in cans, such as cola or orange soda.

Light Italian lager beer, balanced and refreshing taste. Small format.

Large bottle of light Italian lager beer.

Premium Dutch lager beer, light and hoppy taste.

Light Mexican beer, often served with a lime wedge in the bottle neck.

Danish strong lager beer, with a full flavor and higher alcohol content.

Herbal digestive liqueurs, with a bitter or bittersweet taste. Perfect after a meal.

Sweet liqueur typical of Southern Italy, obtained from the maceration of lemon peels.

Grape pomace eau-de-vie, clear with a dry and crisp taste.

Aged grappa aged in wooden barrels, with an amber color and a softer, more complex taste.

Aged grain distillate, served neat or with ice.

Alcoholic aperitif with a vibrant orange color and a bittersweet taste.

Classic Italian espresso, strong and aromatic.

Hot tea infusion, usually served with lemon or milk on the side.

Beverage based on espresso coffee and foamed milk. Creamy and comforting.