Sugo Ponte Milvio

Slices of cured prosciutto served with fresh, sweet melon. A classic Italian appetizer that combines salty and sweet flavors.

Breaded chicken bites (likely with cornflakes) and fried. Crispy on the outside and tender on the inside.

High-quality prosciutto served with fresh buffalo mozzarella. A rich and creamy combination.

Soft potato-based meatballs, breaded and fried. A simple and tasty appetizer.

Meatballs slowly cooked in a rich tomato sauce. Soft and flavorful, typical of home cooking.

Meatballs enriched with the intense flavor of truffle and porcini mushrooms.

Classic meat meatballs fried until golden. Crispy on the outside and juicy on the inside.

Toasted bread slices topped with diced fresh tomatoes, garlic, oil, and basil.

Toasted bread garnished with creamy stracciatella cheese and flavorful pancetta.

Toasted bread with stracciatella (heart of burrata) and intense sun-dried tomatoes.

Toasted bread topped with amatriciana sauce: tomato, guanciale, and pecorino.

Mutton (castrato) skewers cooked over charcoal. A typical Abruzzese dish with a strong flavor.

Likely a skewer or preparation of beef fillet. Tender and lean meat.

Beef stomach cut into strips and stewed for a long time, usually with tomato, mint, and Roman pecorino.

Traditional Roman dish based on lamb offal (heart, lungs, liver) cooked with onion and wine, or artichokes.

Oxtail slowly stewed with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Very thin slices of raw beef served with creamy stracciatella cheese and flavorful sun-dried tomatoes.

Thinly sliced raw beef, accompanied by fresh arugula and dressed with balsamic vinegar.

Raw beef hand-chopped, served with creamy avocado and almonds for a crunchy note.

Raw beef tartare enriched by the creaminess of stracciatella and the decisive taste of sun-dried tomatoes.

Classic beef tartare simply seasoned to enhance the flavor of fresh meat.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino romano. A classic Roman dish with a strong flavor.

Pasta tossed with pecorino romano cheese and plenty of black pepper. Creamy and spicy.

Pasta dressed with a cream of eggs, pecorino romano, crispy guanciale, and black pepper. Rich and flavorful.

Precursor to Amatriciana, pasta dressed with guanciale, pecorino romano, and pepper, without tomato.

Short pasta served with a rich tomato sauce and small meatballs.

Traditional Roman dish prepared with the small intestine of a milk-fed calf (pajata) cooked in tomato sauce.

Large stuffed pasta with a creamy burrata cheese filling.

Long fresh pasta dressed with a meat ragù cooked without tomato, flavorful and aromatic.

Thin strips of beef pan-fried and served with fresh arugula, grana cheese shavings, and cherry tomatoes.

Thin strips of beef simply sautéed with olive oil and rosemary.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine.

Flattened, floured, and pan-seared meat slice, usually served with lemon or wine sauce.

Thin slice of meat dipped in egg and breadcrumbs, then fried until golden.

Salad with lettuce, croutons, parmesan shavings, and the typical Caesar dressing.

Fresh salad with tomatoes, cucumbers, olives, red onion, and feta cheese.

Beef burger served with melted cheddar cheese, crispy guanciale, fresh vegetables, and sauces. Accompanied by potatoes.

Gourmet burger with fresh burrata cheese, escarole, and smoked bacon.

Grilled chicken breast cut into strips (tagliata), served with a side dish.

Prime beef fillet, tender and lean cut. The price is per hectogram (100g).

Cut of beef from the boneless ribeye, very flavorful and tender. Price per hectogram.

Beef steak with bone, flavorful and juicy. Price per hectogram.

Classic T-bone steak including fillet and sirloin. Price per hectogram.

Galician breed beef ribeye, prized for its marbling and intense flavor. Price per hectogram.

Simmental breed beef ribeye, high-quality meat with a decisive flavor. Price per hectogram.

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

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

Peeled and quartered potatoes baked in the oven, crispy outside and soft inside.

Selection of fresh vegetables prepared according to seasonal availability.

Stick-cut potatoes, fried.

Very thinly sliced potatoes, fried, similar to crispy chips.

Fresh artichokes prepared according to Roman tradition (often alla romana or alla giudia).

Raw catalogna chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce. Fresh and crunchy.

A decadent version of tiramisu enriched with Nutella hazelnut cream.

Classic Italian spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

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

Soft cake prepared with fresh apples. A homemade and comforting dessert.

American-origin chocolate dessert, dense, moist, and rich.

Bottled mineral water.

Sweet carbonated beverage with cola flavor.

Draft beer in a small size.

Medium draft beer.

Italian espresso, short and intense.

Decaffeinated espresso.

Herbal liqueurs usually served at the end of a meal as digestifs.

Alcoholic distillate obtained from sugar cane.

Barrel-aged cereal distillate.

Basket of bread to accompany the meal.