Taverna Boccaccio

Toasted bread slices topped with delicate zucchini flowers, melted mozzarella, and savory anchovy fillets. A crispy and flavorful appetizer that combines land and sea.

Classic Italian appetizer with toasted bread, diced fresh tomatoes, garlic, basil, and olive oil. Simple, fresh, and aromatic.

Assortment of toasted bread with various toppings, ideal for tasting different flavors. Perfect for sharing.

Fresh salad made with buffalo mozzarella from Campania, ripe tomatoes, and fresh basil. Dressed with extra virgin olive oil.

Classic combination of creamy buffalo mozzarella and savory aged prosciutto. A cold and tasty dish.

Refreshing summer appetizer that contrasts the sweetness of melon with the saltiness of prosciutto.

Thin slices of bresaola (cured beef) served raw, typically dressed with arugula and parmesan shavings. Light and protein-rich.

A rich selection of Italian cured meats and cheeses served on a wooden board. Ideal for sharing between two to start the meal.

Fried zucchini flowers in batter, stuffed with mozzarella and an anchovy fillet. Crispy outside and gooey inside, a Roman specialty.

A unique dish offering three classics of humble Roman cuisine: beans with pork rind, tripe in sauce, and meatballs. Robust and traditional flavors.

Pasta with tomato sauce, crispy guanciale, and pecorino romano cheese. A pillar of Roman cuisine with a strong and savory flavor.

Famous Roman pasta with a creamy sauce based on eggs, pecorino romano, guanciale, and black pepper. Rich, enveloping, and flavorful.

Pasta tossed with a creamy sauce of pecorino romano cheese and abundant freshly ground black pepper. A simple but intensely aromatic dish.

Considered the ancestor of Carbonara and Amatriciana, it is prepared with crispy guanciale, pecorino romano cheese, and pepper, without tomato.

A refined version of carbonara, prepared with cooked ham, onion, parmesan, and eggs. Delicate and creamy taste.

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

Soft potato gnocchi enveloped in a rich and creamy sauce made from a blend of four melted cheeses.

Baked gnocchi with tomato sauce, melted mozzarella, and basil. Served hot and gratinated.

Long, flat egg pasta tossed with butter and parmesan to create a rich and velvety sauce.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich and hearty dish.

Fettuccine served with the classic slow-cooked Bolognese ragù made with minced meat and tomato.

Spaghetti served with tomato sauce and meatballs. A beloved dish that combines pasta and a main course.

Pasta with a creamy salmon sauce (often smoked or fresh), delicate and flavorful.

Stuffed pasta served with a precious sauce based on aromatic truffle and porcini mushrooms. Earthy and refined taste.

Classic seafood dish with clams, garlic, oil, chili pepper, and parsley. Fresh sea flavor.

Small gnocchi with a surf and turf combination: flavorful clams and porcini mushrooms.

Hot soup prepared daily with seasonal ingredients. Ask the staff for today's special.

Pasta with Genovese pesto made from fresh basil, pine nuts, parmesan, garlic, and olive oil.

Egg pasta served with sautéed porcini mushrooms. An autumnal dish with an intense forest flavor.

Base of white pizza baked in the oven, simply seasoned with olive oil, salt, and rosemary. Crispy and flavorful.

Traditional Neapolitan pizza topped with tomato, garlic, oregano, and olive oil. No cheese.

The quintessential Italian pizza with tomato, mozzarella, and basil. Simple and perfect.

Margherita pizza enriched with slices of ham (cooked or raw). Tasty and nutritious.

Rich pizza topped with tomato, mozzarella, mushrooms, artichokes, ham, olives, and sometimes hard-boiled egg.

White or red pizza with mushrooms and sausage. A rustic flavor reminiscent of the forest.

Spicy pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Pizza topped with a variety of grilled or baked seasonal vegetables, such as zucchini, eggplant, and peppers.

Creamy white pizza with a selection of four melted cheeses (often mozzarella, gorgonzola, fontina, and parmesan).

Pizza with tomato, mozzarella, tuna, and onion. A classic combination with a decisive flavor.

Special house pizza with typical Roman ingredients: flavorful sausage, slightly bitter chicory, and pecorino cheese.

Refined white pizza with mozzarella, delicate zucchini flowers, and savory anchovies. A perfect balance of flavors.

Grilled beef steak, sliced, served on a bed of fresh arugula, parmesan shavings, and cherry tomatoes.

Beef steak served with sautéed porcini mushrooms, which enrich the meat with their intense flavor.

Grilled lamb chops, to be eaten piping hot ('scottadito') with your hands. Typical of Roman cuisine.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. Tasty and aromatic.

Soft meatballs cooked in tomato sauce, often enriched with pecorino in the dough.

Tripe stewed for a long time with tomato, Roman mint, and plenty of pecorino cheese. A humble dish rich in history.

A baked dish of fried eggplant, tomato, mozzarella, and parmesan. Vegetarian and flavorful.

Chicken pieces stewed with sweet peppers. A classic of Roman cuisine, especially for Ferragosto.

Beef hamburger served on a plate with a side of french fries.

Leafy greens (often chicory or spinach) boiled and then sautéed with garlic, oil, and chili pepper.

Fresh mixed salad, typically with lettuce, tomatoes, and other seasonal vegetables.

Artichokes prepared according to tradition: 'alla Romana' stewed with mint and garlic, or 'alla Giudia' fried and crispy.

Wedge-shaped potatoes roasted in the oven with rosemary and oil.

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

Classic crispy and golden french fries.

Basket of bread to accompany the meal.

Bottle of mineral water (still or sparkling).

33cl bottled or canned non-alcoholic carbonated soft drinks.

Sweet iced tea, available in lemon or peach flavors.

Sicilian lager beer, fresh and thirst-quenching.

Typical Sardinian lager beer, with a slight bitter note.

A glass of the house's selected wine (white or red).

Half a liter of house wine served in a carafe.

Italian sparkling white wine, dry and fruity. Excellent as an aperitif.

Alcoholic digestifs for after the meal, including the classic lemon liqueur.

Italian grappa with high alcohol content.

Venetian aperitif cocktail based on Prosecco, bitter (Aperol or Campari), and soda.

Cuban cocktail with white rum, sugar, lime juice, soda, and mint.

Classic Italian cocktail based on Campari, sweet vermouth, and soda.

Long drink with gin and tonic water, served with ice and lemon.

Thirst-quenching long drink with gin and sparkling lemonade (lemon soda).

Simple cocktail made with vodka and tonic water.

Non-alcoholic mixed drink, generally based on fruit juices and syrups.