Tana della Volpe Ristorante

Selection of fresh fish appetizers prepared according to the chef's inspiration. Ideal for tasting various seafood specialties in one dish.

Sautéed mussels and clams served white or with tomato. A classic, flavorful, and juicy seafood appetizer.

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

Creative mixed appetizer at the chef's discretion, based on daily availability and ingredient seasonality.

Small calamari, floured and fried until golden. Crispy outside and tender inside, usually served with lemon.

Selection of very fresh raw fish, such as carpaccio, tartare, or shellfish. Served with light seasonings to enhance the natural flavor.

Prized mollusk served raw with ice and lemon. Salty flavor and meaty texture.

Sea bass fillets marinated in lemon juice or vinegar, oil, and aromatic herbs. A fresh and light appetizer.

Very thin slices of raw sea bass seasoned with extra virgin olive oil, lemon, and pink peppercorns. Delicate and refined.

Grilled or fried eggplant slices rolled with a swordfish filling. A flavorful combination of land and sea.

Tender boiled octopus cut into pieces and dressed with potatoes, oil, parsley, and lemon.

Mixed mollusks and crustaceans (mussels, clams, calamari, shrimp) boiled and dressed with oil and lemon. Fresh and tasty.

Breaded and fried or oven-baked sea bass morsels. Soft and delicate, ideal as a snack.

Rich selection of fine cured meats and vegetables. Includes specialties like Tuscan finocchiona and strolghino salami.

Lean cured beef served with fresh arugula and Parmesan cheese shavings. Dressed with oil and lemon.

Prosciutto crudo served with fresh and juicy buffalo mozzarella. A classic Italian pairing.

Fresh stretched-curd cheese made from buffalo milk. Rich flavor and soft texture.

Slice of toasted bread topped with salmon, often paired with butter or cream cheese.

Toasted bread topped with a black or green olive pâté, flavorful and aromatic.

Toasted bread topped with artichoke cream or artichokes in oil.

Classic slice of toasted bread with diced fresh tomatoes, garlic, basil, and extra virgin olive oil.

Fixed charge for table service and bread, common in Italian restaurants.

Fried rice croquette with a melting mozzarella center, breaded and fried. Typical Roman street food.

Potato puree cylinders with mozzarella, breaded and fried. Soft and tasty.

Desalted cod fillets dipped in batter and fried. Crispy outside and tender inside.

Fried zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A classic of Roman cuisine.

Pitted green olives stuffed with seasoned minced meat, breaded and fried.

Assortment of various fried items, which may include battered vegetables, Ascolana olives, small mozzarella balls, and croquettes.

Spaghetti served with clams, garlic, oil, and parsley. A simple but iconic seafood first course.

Fresh egg pasta (thick spaghetti type) with a mix of seafood and crustaceans.

Fresh egg pasta seasoned with artichokes, shrimp, and a sprinkle of bottarga (dried fish roe) for an intense flavor.

Potato gnocchi served with a surf and turf topping: flavorful porcini mushrooms and clams.

Potato gnocchi with delicate zucchini flowers and shrimp.

Creamy rice cooked with crustacean broth and enriched with shrimp cream. Sweet and refined taste.

Long egg pasta with fresh zucchini, shrimp, and cherry tomatoes.

Seafood Risotto, prepared with a mix of fish, shellfish, and crustaceans.

Fresh pasta served with lobster sauce, a prized crustacean with a sweet and delicate flavor.

Risotto combining the bitterness of red radicchio with the sweetness of shrimp.

Stuffed pasta served with a sweet pumpkin and shrimp topping.

Egg pasta served with sautéed porcini mushrooms. Intense forest flavor.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A pillar of Roman cuisine.

Simple and classic dish: pasta with tomato sauce and fresh basil.

Pasta with a cream of eggs, Pecorino Romano cheese, sautéed guanciale, and black pepper. Rich and flavorful.

Short pasta with spicy tomato sauce, garlic, and parsley.

Fresh pasta with a Pecorino Romano cream and plenty of ground black pepper.

Thin egg pasta with a creamy lemon sauce. Fresh and aromatic.

Grilled crustaceans served simply with oil and lemon to enhance their natural flavor.

Selection of grilled fish and crustaceans.

Tranche of fish seared on the grill and sliced, usually served with arugula and cherry tomatoes or light sauces.

Prized fish with white and firm flesh, cooked grilled or baked as preferred.

Oven-baked fish accompanied by roasted potatoes that absorb its flavors.

Floured and fried calamari rings, crispy and golden.

Mixed fried calamari rings and shrimp.

Fried mixed small fish, typically served whole.

Rich soup with various types of fish, crustaceans, and mollusks cooked in tomato and herbs.

Flavorful soup made solely from crustaceans.

Sea bream fillet coated with thin slices of crispy baked potatoes.

Sea bream fillet coated with sliced zucchini, baked for a light and tasty result.

Juicy and flavorful grilled beef steak.

Tender, prime cut of beef, grilled.

Beef fillet served with a creamy aromatic green pepper sauce.

Fresh seasonal mixed salad.

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

Whole artichokes cooked in a pan with oil, garlic, parsley, and mint. Tender and flavorful.

Whole artichokes fried in oil until crispy like chips. Jewish-Roman specialty.

Fried potato sticks.

Catalogna chicory sprouts served raw with an anchovy, garlic, and vinegar dressing. Crispy and slightly bitter.

Potatoes cut into pieces and roasted in the oven with rosemary.

Simple white pinsa seasoned with oil and salt.

Pinsa with tomato, garlic, oregano, and oil. No cheese.

Pinsa with tomato, mozzarella, and anchovies.

Pinsa with mozzarella and smoked salmon.

Pinsa with buffalo mozzarella and fresh cherry tomatoes.

Pinsa with mozzarella and mixed grilled vegetables.

Pinsa with tomato, mozzarella, and spicy salami.

Classic pinsa with tomato, mozzarella, and basil.

Layered spoon dessert with sponge cake soaked in Alchermes liqueur, pastry cream, and chocolate cream.

Famous Italian dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Sweet vanilla cream with a crunchy caramelized sugar crust on top.

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

Cold desserts with a soft consistency, similar to ice cream but airier.

Chocolate cake served warm with a molten center.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts and powdered sugar.

Decadent cake with a sweet ricotta and hazelnut cream filling.

Crispy cookies made with cornflakes, raisins, and chocolate.

Soft chocolate cake, often enriched with cream or Nutella.

Refreshing frozen dessert with lemon flavor, excellent for cleansing the palate.

Cold and velvety cream with coffee flavor.

Sweet and aromatic vanilla cream.

Classic artisanal ice cream.

Microfiltered water served in a carafe.

Natural sparkling mineral water.

Sweet carbonated drink with cola flavor.

Various carbonated soft drinks (orange soda, cola, lemon-lime soda, etc.).

Pale ale served in a small glass.

Pale ale served in a medium glass.

Large bottle beer, ideal for sharing.

Quarter liter of house wine (white or red).

Half liter of house wine.

Large bottle or carafe of house wine.