Tonnarello San Pietro

Whole artichoke, double-fried, typical of Jewish-Roman cuisine. The outer leaves are crispy like chips, while the heart remains tender.

Three slices of toasted bread with different toppings: classic tomato, mozzarella with prosciutto crudo, and mozzarella with anchovies.

Assortment of small supplì (fried rice balls) with various traditional Roman fillings and potato croquettes. Crispy outside and soft inside.

Fried calamari rings served in a paper cone. The breading is light and golden, the fish tender.

Selection of sliced cured meats and mixed cheeses accompanied by walnuts. Ideal for sharing as an appetizer.

Fresh salad composed of buffalo mozzarella and sliced tomatoes. Simply dressed with oil and basil.

Cold dish combining the savoriness of sliced prosciutto with the sweetness and creaminess of fresh buffalo mozzarella.

Thin and crispy bread, freshly baked, seasoned with quality extra virgin olive oil and rosemary sprigs.

Meatballs cooked in the typical oxtail sauce, rich with celery, tomato, and bitter cocoa.

Beef meatballs served with a creamy sauce made from Pecorino Romano cheese and black pepper.

Fish meatballs (cod) served stewed in a sweet and sour sauce of tomato, olives, raisins, and pine nuts.

Classic meatballs slowly cooked in a traditional and flavorful tomato sauce.

Soft vegetarian meatballs made with an eggplant and potato mixture.

Fresh egg pasta (similar to thick spaghetti) topped with a savory cream of Pecorino Romano and ground black pepper.

Pasta topped with a rich sauce made from eggs, crispy guanciale, Pecorino, and pepper. Creamy and intense.

Pasta topped with a Mediterranean sauce of eggplant, olives, capers, and cherry tomatoes. A flavorful and vegetarian dish.

Pasta served with a classic tomato sauce enriched with meatballs. A hearty single dish.

Pasta in tomato sauce with sautéed guanciale and Pecorino cheese. Bold and slightly spicy flavor.

Layered baked pasta with meat ragù, béchamel sauce, smoked provola, and mozzarella. A rich and gratinated dish.

Short pasta topped with fresh basil pesto, whole pine nuts, and fresh cherry tomatoes. Aromatic and light.

Thin slices of veal with prosciutto and sage, cooked in white wine. Served with creamy mashed potatoes.

Roast lamb cooked in the oven, served with roast potatoes. The meat is tender and flavorful, typical of Roman holiday feasts.

Traditional oxtail stew, slow-cooked with tomato, celery, and spices until very tender.

Stewed chicken cooked with colorful peppers and tomato. Served with baked potatoes.

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

Large slice of breaded and fried meat until golden. Served with french fries.

Thin strips of beef sautéed with wine, served with arugula and Grana cheese shavings.

Leafy green vegetable with a slightly bitter taste, sautéed with garlic and hot chili pepper.

Fresh mixed green salad served with chopped tomatoes.

Potatoes cut into pieces and roasted in the oven, usually seasoned with rosemary and salt.

Fried potato sticks, crispy and salty.

Soft cream of mashed potatoes seasoned with milk and butter.

Oval Roman pinsa with a tomato and mozzarella base, topped with tuna, onion, and capers.

Pinsa with tomato sauce, mozzarella, sausage, and sautéed chicory (with garlic and chili). Bold flavors.

Pinsa without tomato sauce (white), topped with fresh cherry tomatoes, buffalo mozzarella, and basil.

Pinsa with mozzarella, smoked salmon, and fresh arugula added after cooking.

Simple pinsa with mozzarella and cooked ham. Delicate taste.

Hot focaccia seasoned with extra virgin olive oil and rosemary.

Mixed salad with buffalo mozzarella, corn, olives, and zucchini.

Salad with arugula, smoked salmon, feta cheese, citrus, and walnuts. A fresh and crunchy mix.

Salad with arugula, bresaola (cured beef), Grana shavings, olives, and eggplant.

Rich mixed salad with tuna, corn, hard-boiled egg, olives, tomatoes, and carrots.

Famous layered Italian dessert with coffee-soaked ladyfingers, mascarpone cream, and bitter cocoa.

Creamy cheesecake on a biscuit base, topped with berry sauce.

Creamy cheesecake enriched with Nutella hazelnut cream.

Soft dessert made with cream, sugar, and gelatin, served with strawberry sauce. Smooth and delicate.

Chocolate and dry biscuit dessert resembling a salami, served with whipped cream. Does not contain meat.

Cup of fresh strawberries served with cream ice cream.

Selection of Italian digestive liqueurs, usually based on herbs, roots, or citrus. Drunk after meals.

A premium Calabrian amaro with notes of citrus and Mediterranean herbs.

Italian pomace distillate, clear with a dry and strong taste.

Grappa aged in wooden barrels, which gives it an amber color and a smoother, more complex taste.

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

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

Microfiltered water served in a carafe, available still or sparkling.