The Gold Carbonara

Cured ham served with fresh buffalo mozzarella. A classic Italian appetizer that combines the saltiness of the cured meat with the sweetness of the cheese.

Selection of mixed cured meats accompanied by buffalo mozzarella.

Slices of cured ham served on wedges of fresh melon. A sweet and savory summer dish.

Dish of aged cured ham only.

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

Fried zucchini flowers in batter, stuffed with mozzarella and anchovies.

Desalted cod fillets battered and fried. Crispy outside and tender inside.

Fried potato croquettes with a soft center.

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

White pizza seasoned with olive oil, salt, and rosemary. Crispy and simple.

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

The classic pizza with tomato and mozzarella.

Pizza with tomato, mozzarella, and anchovies.

Pizza with tomato, mozzarella, and champignon mushrooms.

Pizza with tomato, mozzarella, and spicy salami.

Classic Margherita pizza with added sliced wurstel.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, ham, and olives.

Pizza usually white or with little tomato, with mozzarella, mushrooms, and sausage.

Pizza with zucchini flowers and anchovies.

White pizza with mozzarella, fresh arugula, and parmesan shavings added after cooking.

Margherita pizza made with Campana buffalo mozzarella.

White pizza with a blend of four different cheeses (usually mozzarella, gorgonzola, fontina, and parmesan).

Supplement to add ham to the pizza.

Pasta seasoned with a creamy sauce made from eggs, pecorino romano, crispy guanciale, and black pepper. An icon of Roman cuisine.

Dish based on cornmeal, usually served with meat sauce or pork ribs.

Pasta seasoned with guanciale, pecorino romano, and pepper. Considered the ancestor of carbonara and amatriciana (without eggs and tomato).

Egg pasta served with meat ragù or simple tomato sauce.

Egg pasta seasoned with sautéed porcini mushrooms.

Stuffed pasta served with sauce.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan, baked in the oven.

Vegetarian version of lasagna with mushrooms or artichokes.

Cylindrical pasta stuffed with meat or ricotta and spinach, covered in sauce and baked in the oven.

Potato gnocchi served with your choice of sauce.

Soups or daily soups with vegetables or legumes.

Soup based on fish broth and seafood.

Hot soup of the day.

Wide egg pasta served with various toppings (e.g., wild boar or mushrooms).

Typical Roman dish: rigatoni seasoned with milk-fed veal intestines (pajata) cooked in tomato sauce.

Thick fresh pasta (similar to chitarra spaghetti) seasoned with precious white truffle.

Roman-style tripe, stewed with tomato, Roman mint, and plenty of pecorino.

Oxtail stew: oxtail slowly stewed with celery, tomato, raisins, and pine nuts. Tender and rich in flavor.

Roast veal served sliced with its cooking juices.

Meatballs, served in sauce or plain.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan.

Chicken cooked hunter-style (with vinegar, garlic, and rosemary) or with peppers.

Tender veal stew.

Lean beef slice, quickly cooked in a pan or grilled.

Veal ribs or cartilaginous parts, often served in sauce.

Stuffed meat rolls, cooked in tomato sauce.

Adult male sheep meat, with a strong flavor, usually grilled or stewed.

Traditional humble dish: beans stewed with pork rind in tomato sauce.

Boiled meat served with sauces or vegetables.

Breaded and fried meat cutlets.

Roasted or pan-fried chicken thighs.

Cod stewed with tomato, raisins, pine nuts, and onion.

Floured and fried calamari rings.

Cuttlefish stewed with artichokes or peas.

Grilled beef steak.

Prime cut of beef (sirloin) grilled.

Pork chop grilled.

Two grilled pork sausages.

Lamb chops grilled, to be eaten very hot ('scottadito') with your hands.

Breaded and fried lamb chops.

Roast lamb cooked in the oven with potatoes.

Roman-style lamb, pan-fried with garlic, rosemary, and anchovies.

Roast young kid goat meat.

Whole porcini mushroom caps grilled.

Mixed selection of grilled meats.

Chicory sautéed in a pan with garlic, oil, and chili pepper. Bitter and decisive flavor.

Roman broccoli sautéed or boiled.

Roasted or pan-fried peppers.

Fresh vegetables available in season.

Raw chicory shoots, served in salad with an anchovy, garlic, and vinegar dressing. Crispy and fresh.

Roman-style artichokes, cooked with garlic, parsley, and mint.

Stick-cut potatoes, fried.

Fresh lettuce or mixed greens salad.

Whole artichoke fried twice to make it crispy and golden, opened like a flower. A specialty of Jewish-Roman cuisine.