Tonnarello Calisto

Whole artichoke fried twice according to the Jewish-Roman tradition. The outer leaves become crispy like chips, while the heart remains tender. To be eaten leaf by leaf down to the heart.

Three slices of toasted homemade bread with different toppings: classic with tomato, with mozzarella and cured ham, and with mozzarella and anchovies. Crispy and flavorful.

Selection of mixed Roman fried appetizers. Includes rice supplì with various fillings (amatriciana, ragù, cacio e pepe) and potato croquettes. Crispy coating and soft center.

Floured and fried calamari rings, served in the classic paper cone. Dry and golden fry, tender texture.

Rich selection of mixed cured meats and aged and fresh cheeses, accompanied by walnuts. Ideal for sharing as an appetizer.

Fresh salad with buffalo mozzarella and sliced tomatoes. Dressed with extra virgin olive oil, salt, and basil.

Cold dish consisting of slices of aged cured ham and fresh buffalo mozzarella. A classic Italian combination.

Typical sweet and savory appetizer, with slices of cured ham wrapped around wedges of fresh melon.

Thin and crispy white pizza, served hot. Simply dressed with extra virgin olive oil, salt, and rosemary.

Basket of homemade bread to accompany the meal.

Meatballs cooked in "vaccinara" sauce, a Roman specialty, with celery, raisins, pine nuts, and unsweetened cocoa. Rich, spicy, and slightly sweet-and-sour flavor.

Beef meatballs served with a creamy sauce of Roman pecorino and black pepper. Savory and intense flavor.

Codfish meatballs cooked in a stew with tomato, olives, and raisins. Sea flavor with Mediterranean notes.

Traditional meatballs slowly cooked in tomato sauce. Soft and homemade flavor.

Vegetarian meatballs made from eggplant and potatoes. Soft inside and flavorful.

Mixed salad enriched with fresh buffalo mozzarella, vegetables, and corn. A fresh and light single dish.

Arugula salad with smoked salmon, feta cheese, and walnuts. Citrus notes add freshness.

Arugula salad with bresaola (lean beef cured meat), Grana cheese shavings, and vegetables.

Large mixed salad with tuna, hard-boiled eggs, and various vegetables. Nutritious and complete.

Fresh egg pasta (similar to thick square spaghetti) tossed with a Roman pecorino cream and abundant black pepper. One of the most famous Roman dishes.

Fresh pasta dressed with a sauce based on eggs, crispy guanciale, Roman pecorino, and pepper. Rich, creamy, and flavorful.

Fresh pasta with a Mediterranean dressing of eggplant, olives, capers, and cherry tomatoes. Vegetable and savory flavor.

Fresh pasta served with tomato sauce and meat meatballs. A rich and hearty Sunday dish.

Fresh pasta with tomato sauce, guanciale, and Roman pecorino. Decisive and savory flavor.

Considered the ancestor of Carbonara and Amatriciana. Pasta dressed with crispy guanciale, pecorino, and pepper, without eggs or tomato.

Fresh pasta dressed with basil pesto, enriched with whole pine nuts and fresh cherry tomatoes.

Layered baked egg pasta with meat ragù, béchamel sauce, provola, and mozzarella. Hot and stringy dish.

Thin slices of veal with cured ham and a sage leaf, pan-fried with white wine. Tender and flavorful.

Roast lamb with potatoes, a typical dish of Roman cuisine. Flavorful and tender meat.

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

Stewed chicken cooked with peppers. A rustic dish with a sweet and enveloping flavor.

Grilled beef, sliced (tagliata), served on a bed of fresh arugula, cherry tomatoes, and Grana cheese shavings.

Large breaded and fried cutlet, golden brown. Crispy outside and tender inside.

Thin strips of beef quickly stir-fried with white wine, served with arugula and Grana shavings.

Typical Roman leafy green vegetable, boiled and then sautéed in a pan with garlic and chili pepper. Bitterish and spicy flavor.

Mixed green salad with fresh tomatoes.

Cut potatoes baked with oil and herbs.

Stick-cut potatoes, fried.

Mashed potatoes whipped with milk and butter. Soft and creamy.

The most classic pizza with tomato sauce, mozzarella, and fresh basil. The dough is light and digestible.

Margherita base with the addition of champignon mushrooms.

White pizza with the topping of the famous pasta: mozzarella, Roman pecorino, and black pepper.

Vegetarian pizza with mixed grilled or baked vegetables.

Flavorful pizza with anchovy fillets and oregano.

Margherita pizza with slices of cured ham added at the end of cooking.

White pizza without tomato, with a mix of four melted cheeses.

Pizza with spicy salami. Decisive flavor.

Rich pizza with cooked ham, hard-boiled or fried egg, olives, artichoke hearts, and mushrooms.

White pizza with mushrooms and crumbled sausage. Autumnal flavor.

Rustic white pizza with baked potatoes, sausage, and rosemary.

Pizza with oil-packed tuna, onion, and capers.

Pizza with sautéed chicory and sausage, a classic Roman combination.

White pizza with fresh cherry tomatoes and buffalo mozzarella added raw or at the end of cooking.

White pizza with smoked salmon and fresh arugula.

Simple white pizza with cooked ham and mozzarella.

Famous Italian spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. Homemade.

Cold cake made with creamy cheese on a biscuit base, topped with berry sauce.

Panna cotta, a soft and velvety spoon dessert, served with strawberry sauce or pieces.

Dessert made with chocolate and dry biscuits resembling a salami, served in slices with cream.

Cup with fresh strawberries accompanied by cream ice cream.

Italian digestive liqueurs, usually based on herbs, roots, or citrus fruits. Drunk at the end of a meal.

A significant Calabrian amaro, produced with natural botanical herbs and citrus fruits.

Grape pomace eau-de-vie, clear with a dry and decisive flavor.

Grappa aged in wooden barrels, amber color and a softer, more complex flavor.

Organic white wine from Abruzzo. Fresh, with mineral and fruity notes.

Organic red wine from Abruzzo. Full-bodied, with notes of red fruits and spices.

Micro-filtered water served in a carafe, available still or sparkling.