Trattoria Pizzeria L’Ardito

Rice cooked slowly with radicchio. It has a slightly bitter taste balanced by the creaminess of the risotto.

Creamy porcini mushroom risotto. A classic autumn first course.

Oxtail stew cooked for a long time with tomato, celery, and spices. The meat is very tender and falls off the bone.

Lamb offal (heart, lungs, liver) traditionally cooked with onions or artichokes. A dish with a strong and decisive flavor.

Tripe stewed with tomato sauce, Roman mint, and pecorino. Tender and aromatic.

Grilled lamb chops, to be eaten very hot ('scottadito'). Tender and flavorful meat.

Veal slices cooked with cured ham and sage, deglazed with white wine. A classic of Roman cuisine.

Floured and pan-fried thin slices of meat, served with a white wine or lemon juice sauce.

Prized cut of grilled beef. Tender and juicy.

Beef fillet served with a creamy green pepper sauce.

Grilled beef steak, sliced, often served with arugula and parmesan shavings.

Classic grilled beef steak.

Thin strips of beef sautéed with fresh arugula.

Thin strips of beef cooked with porcini mushrooms.

Two grilled pork sausages served with a side dish of your choice.

Grilled ground meat medallion served with a side dish.

Grilled scamorza cheese until melted and slightly browned.

Grilled scamorza served with cured ham.

Rich version of grilled scamorza, with the addition of ham and mushrooms.

Fresh seasonal mixed salad.

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

Classic crispy french fries.

Chicory greens similar to broccoli rabe, usually sautéed with garlic and chili pepper.

Boiled chicory sautéed in a pan. It has a characteristic bitter taste.

Whole artichokes cooked with garlic, parsley, and mint. Tender and flavorful.

Chicory sprouts served raw in a salad with anchovies, garlic, and vinegar. Fresh and crunchy.

Plain white pizza with olive oil and salt. Crispy and light.

White focaccia served with slices of aged cured ham.

Pizza inspired by the famous Roman pasta, with tomato sauce, mozzarella, guanciale, and pecorino cheese.

White pizza with mozzarella, mushrooms, and sausage. Rustic and autumnal flavor.

Similar to Margherita but with buffalo mozzarella, richer and creamier.

White pizza that evokes the flavors of Cacio e Pepe pasta: mozzarella, abundant pecorino, and black pepper.

Rich pizza with many ingredients: tomato, mozzarella, artichoke hearts, mushrooms, olives, and hard-boiled egg.

Plain white pizza with mozzarella and cooked ham.

Spicy pizza with tomato, mozzarella, and spicy salami (often called 'pepperoni' abroad).

Roman specialty. White pizza with zucchini flowers, mozzarella, and salted anchovies.

Classic pizza with tomato, mozzarella, and champignon mushrooms.

Fine white pizza with mozzarella and fragrant porcini mushrooms.

Pizza with tomato, mozzarella, mushrooms, and cured ham added after cooking.

Flavorful pizza with tomato base, mozzarella, mushrooms, and sausage pieces.

White pizza with cheeses, mozzarella, and gorgonzola, a blue cheese with an intense flavor.

Pizza with the classic combination of gorgonzola and slightly bitter radicchio.

The most classic and famous pizza. Tomato, mozzarella, and basil. Simple and perfect.

Red pizza without cheese. Topped with tomato, garlic, oregano, and oil. Very light and flavorful.

Also known as Pizza Romana (outside of Rome). Tomato, mozzarella, and anchovy fillets.

Spicy pizza with 'Nduja, a spicy spreadable pork sausage typical of Calabria.

Fresh pizza with mozzarella, arugula, and cherry tomatoes.

Margherita served with slices of cured ham.

White pizza with smoked provola and speck (smoked ham typical of Northern Italy).

Pizza topped with meat ragu sauce and grated parmesan.

Pizza with only tomato sauce and oil. No mozzarella.

White pizza with mozzarella, smoked salmon, and arugula.

White pizza with mozzarella and mixed grilled vegetables.

Classic combination of oil-packed tuna and onion (often red).

Children's favorite pizza, with tomato, mozzarella, and sausage (wurstel type).

Often called 'Pizza Americana' in Italy. With sausages and french fries on top.

Folded half-moon pizza. Contains mozzarella, egg, and ham.

Calzone filled with mozzarella and mushrooms.

Flavorful calzone filled with sausage, mushrooms, and mozzarella.

Crispy white pizza with mozzarella and anchovies.

House specialty. White pizza with mozzarella, mushrooms, and ham.

White pizza with mozzarella and fine porcini mushrooms.

Plain white pizza with mozzarella and cured ham.

White pizza with mozzarella and salmon.

Similar to a crostino, a white pizza with mozzarella and anchovies.

Rich white pizza with mozzarella, mushrooms, and ham.

A 'crostone' version of porcini mushroom pizza, with abundant mozzarella.

White pizza with mozzarella and cured ham.

White pizza with mozzarella and salmon.

Classic canned or bottled soft drinks.

House wine by the carafe, served in a one-liter carafe. Usually available in red or white.

Half a liter of house wine in a carafe.

A quarter liter of house wine (a generous glass or small 'quartino').

Large bottle of standard lager beer.

Unfiltered Sardinian beer, with a full-bodied and slightly cloudy taste.

Small size of the unfiltered Sardinian beer.

Large mug of draft beer.

Small mug of draft beer.

Classic Italian espresso.

Espresso with a small amount of liqueur (grappa or sambuca).

Herbal digestive liqueur.

Famous Calabrian herbal amaro, served chilled.

Spicy version of Amaro del Capo.

Grape pomace distillate. Strong and digestive.

Aged grappa in wooden barrels, with an amber color and a smoother taste.

Sweet lemon liqueur, served cold.