Supplì Roma

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

Supplì inspired by the famous Roman dish, seasoned with Pecorino Romano and black pepper. Savory and decisive taste with a creamy texture.

Supplì with the flavors of Amatriciana: rice seasoned with tomato, crispy guanciale, and pecorino. An explosion of typical Roman flavor.

Fried reinterpretation of carbonara with rice, egg, pecorino, and guanciale. Rich, creamy, and very flavorful.

Supplì seasoned with coda alla vaccinara sauce, a classic Roman stew. Intense meat and tomato flavor.

A refined combination of codfish and artichokes prepared Roman-style (with garlic and parsley). Delicate yet aromatic taste.

Supplì combining the bitterness of endive, the saltiness of anchovies, and the sweetness of buffalo mozzarella. A balance of Mediterranean flavors.

Black supplì with cuttlefish ink filled with shrimp, served with a citrus note of orange sauce. Sophisticated seafood flavor.

A fresh variation of cacio e pepe with the addition of candied lemon. The contrast between the salty cheese and sweet lemon is unique.

Fusion supplì with pulled pork, crispy red cabbage, sweet onion, and parmesan cream. Rich and structured taste.

Fresh and aromatic supplì with pecorino cream, mint, and lime-marinated shrimp. Ideal for those seeking light, summery flavors.

Vegetarian supplì inspired by eggplant parmigiana, enriched with sun-dried tomatoes and pesto. Rich in classic Italian flavors.

A simple yet high-quality supplì with San Marzano tomato, mozzarella, and basil. The flavors of Margherita pizza in a supplì.

Flavorful supplì with puttanesca sauce (olives, capers), sweet yellow cherry tomatoes, and small octopuses (moscardini). Intense sea flavor.

'White' supplì with mushrooms, peas, and melting mozzarella. A delicate and earthy flavor, very comforting.

Autumnal supplì with chicken ragù, sweet pumpkin, and flavorful Taleggio cheese. Creamy and enveloping.

Layered egg pasta with meat sauce, béchamel, and cheese. A rich and baked classic Italian dish.

Seafood variation of lasagna, filled with fish and mozzarella. Delicate and creamy.

Pasta of the day prepared with various seasonings. Ask at the counter for the current specialty.

First course pasta dish seasoned with fresh fish or seafood sauce. Authentic marine flavors.

Soft potato gnocchi, served with tomato and basil sauce or meat sauce.

Rice cooked slowly with broth and various seasonings depending on the day. Creamy and flavorful.

A flan of fried eggplant layers with tomato sauce, mozzarella, and parmesan. A rich and tasty vegetarian dish.

Salt-cured codfish cooked stewed with potatoes. Traditional dish with a strong flavor.

Stewed codfish with cherry tomatoes and olives. A flavorful and Mediterranean fish main course.

Roast or fried chicken wings, juicy and flavorful. Eaten with hands.

Seasonal vegetables (like spinach, chicory, or chard) sautéed or boiled. A healthy side dish.

Potatoes cut into pieces and roasted in the oven with oil and rosemary. Crispy outside and soft inside.

Famous dish of Jewish-Roman cuisine. Whole artichoke fried twice until the leaves become crispy like chips.

Round tomatoes hollowed out and filled with rice and tomato pulp, baked with potatoes. A typical Roman summer single dish.

Thin slices of roast turkey, tender and light. Often served with a light sauce.

Slow-cooked roast veal, served in slices. Tender and flavorful meat.

Boiled octopus and diced potato salad, dressed with oil, lemon, and parsley. Fresh and light.

Breaded and fried potato puree cylinders. Soft and tasty, a classic rosticceria appetizer.

Potato croquettes enriched with a four-cheese filling. Gooey and flavorful.

Ground beef meatballs, often served in sauce. A homemade and nutritious main course.

Fried zucchini flowers stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Floured and fried squid rings. Golden and crispy, a typical seafood dish.

Salt-cured codfish fillets coated in batter and fried. A classic of Roman street food.

Fried meatballs made with whipped codfish and potatoes, flavored with parsley.

Two slices of bread stuffed with mozzarella (and sometimes ham or anchovies), dipped in egg and fried.

Crispy french fries, cut into sticks or chips.

Zucchini cut into sticks or rounds, battered and fried.

Fried artichokes, probably Jewish-style or simply battered. Available only in season.

Breaded and fried thin slices of chicken breast. A simple dish loved by everyone.

Pizza dough half-moons filled with mozzarella and ham, closed and fried. Golden and hot.

The classic Roman pizza baked on a peel, seasoned only with olive oil and salt. Crispy and light.

Pizza baked on a peel seasoned with simple tomato sauce, oil, and oregano. A classic Roman snack.

Pizza with thin slices of potato and mozzarella. Delicate flavor and soft texture.

Pizza with tomato, garlic, and oregano (and sometimes chili pepper). No cheese, intense flavor.

The most famous pizza with tomato and mozzarella. Simple and tasty.

Fresh pizza topped with cherry tomatoes, basil, and creamy stracciatella. Ideal for a light meal.

White pizza with mozzarella and cooked ham. Delicate flavors that everyone likes.

Pizza with zucchini flowers and mozzarella (often with anchovies). A classic Roman combination.

Pizza with zucchini and smoked provola cheese. Tasty and slightly savory.

Pizza with zucchini and the creaminess of burrata stracciatella. Fresh and delicate.

Rich pizza with a mix of four cheeses and mushrooms. Intense and very filling flavor.

Pizza folded internally like a sandwich, with various fillings including ham or vegetables.

Pizza base served cold and dressed like a salad, often with mayonnaise, shrimp, and arugula.

Carbonated or non-carbonated drinks in standard can format.

The classic Italian lager beer in a small bottle. Clear and refreshing.

Italian lager beer in a large format to share.

Selection of imported beers in large format.

Still or sparkling mineral water in a small bottle.

Still or sparkling mineral water in a large bottle.

Carbonated drinks in family size (large bottle).

Small glass drinks, such as juices or non-alcoholic aperitifs.

Red or white wine in single-serving format.