Tre Pupazzi Restaurant

Selection of grilled seasonal vegetables, such as zucchini, eggplant, and peppers. Dressed with extra virgin olive oil and aromatic herbs. A light and healthy start.

Slices of cured cured ham served with fresh buffalo mozzarella bites. A classic sweet and savory Italian combination.

Rich selection of regional cured meats and cheeses served on a wooden board, ideal for sharing. Often accompanied by honey or jams.

Thin slices of cured beef (bresaola) covered with fresh arugula and shavings of Parmigiano Reggiano. Dressed with oil and lemon.

Mussels and clams sautéed in a pan with garlic, oil, parsley, and white wine. Served with toasted bread to soak up the delicious sauce.

Battered and fried zucchini flowers, crispy outside and tender inside. Often filled with mozzarella and anchovies.

Toasted bread slice topped with diced fresh tomato, garlic, basil, and olive oil. The quintessential Italian appetizer.

Toasted bread garnished with creamy burrata cheese, prized Cantabrian anchovies, and sun-dried tomatoes. A perfect balance of intense flavors.

Toasted bread served with a delicate cream of whipped cod, red onion for crunch, and black olive powder.

Green salad enriched with grilled chicken breast, croutons, and the typical creamy Caesar dressing. Tasty and nutritious.

Rich mixed salad with fresh tomatoes, canned tuna, and mozzarella bites. A fresh and complete dish.

Appetizing cod salad with desalted cod, legumes, and fresh vegetables. A light but flavorful main dish.

Alternating slices of fresh tomato and buffalo mozzarella from Campania, dressed with basil, oregano, and EVO oil. Fresh and essential.

Thick fresh pasta with a rich, slow-cooked minced meat sauce. An Italian Sunday classic.

Spaghetti with a sauce based on tomato, crispy guanciale, and Pecorino Romano. Bold and slightly spicy savoriness.

Famous Roman dish with eggs, Pecorino Romano, guanciale, and black pepper. Creamy without the use of cream.

Considered the ancestor of carbonara, it is prepared with guanciale, Pecorino Romano, and pepper, without eggs or tomato.

Thick fresh pasta with a Pecorino Romano cheese cream and abundant ground black pepper. Simple but intense flavor.

Spaghetti sautéed with fresh clams, garlic, oil, parsley, and white wine. A fragrant and refined seafood pasta dish.

Long pasta with a mix of shellfish and crustaceans in a light tomato sauce or white sauce. All the flavor of the sea on your plate.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked until golden brown.

Rice slowly cooked in broth, creamy with fresh tomato, buffalo mozzarella, basil, and a savory note of capers.

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

Prized grilled beef rib cut, juicy and flavorful, served with roasted potatoes.

Very tender beef fillet served with a creamy green pepper sauce. A classic and elegant main course.

Young lamb chops (abbacchio) grilled, tender and flavorful, served with a side of potatoes.

Veal slices with cured ham and sage, cooked in white wine and butter. A typical Roman dish.

Simple and light grilled chicken breast, served with golden potatoes.

Mixed selection of grilled meats, ideal for tasting different cuts, served with potatoes.

South American cut of beef with its flavorful fat layer, grilled and served with aromatic potatoes.

Floured and fried rings of calamari and shrimp, fried until golden and crispy. Served hot with lemon.

Whole grilled calamari, tender and light, accompanied by a fresh salad.

Assortment of grilled fish and crustaceans, served with potatoes. A rich dish for seafood lovers.

Delicate white fish fillets, cooked simply to enhance their natural flavor, with a side of potatoes.

Sea bass fillets with white, firm flesh, served with potatoes. Delicate and refined taste.

Roasted octopus tentacles, crispy outside and tender inside, laid on a velvety chickpea puree.

Mixed fresh seasonal leafy greens.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed with garlic, oil, and chili pepper.

Tender spinach sautéed in a pan with melted butter and Parmesan cheese for a rich and flavorful side dish.

Whole artichokes cleaned and slowly cooked in a pan with oil, garlic, parsley, and mint. Tender and fragrant.

Specialty of Jewish-Roman cuisine: whole fried artichokes until crispy like chips.

Wedges of potatoes roasted with rosemary and olive oil.

Fried potato sticks, golden and crispy.

The most classic pizza with tomato, mozzarella, and fresh basil. Represents the colors of the Italian flag.

White pizza with melted mozzarella, salted anchovy fillets, and delicate zucchini flowers.

Pizza topped with tomato, mozzarella, and sliced champignons.

Margherita pizza base garnished after baking with thin slices of sweet cured ham.

A rich combination with cooked mushrooms and fresh cured ham.

Tasty pizza with tomato, mozzarella, and pieces of pork sausage.

Also known as 'Diavola', it is a pizza with spicy salami that gives it a bold touch.

Pizza with slices of Milanese or similar salami, with a delicate, non-spicy flavor.

White or red pizza served with fresh arugula and cherry tomatoes added raw.

Fresh and light pizza topped with bresaola, arugula, and Parmesan shavings after baking.

Crispy focaccia base enriched with premium ingredients: fragrant mortadella, fresh buffalo mozzarella, and pistachios.

Original pizza with desalted cod, flavorful olives, and cherry tomatoes. A tribute to Portuguese flavors.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a cream of mascarpone and eggs, dusted with cocoa.

Soft and airy spoon dessert with an intense chocolate flavor.

Delicate spoon dessert made of cream, sugar, and vanilla, thickened with gelatin. Usually served with berry or caramel sauce.

Special dessert prepared daily by the chef.

Refreshing frozen dessert made from lemon juice and sugar. Excellent as a digestif after a meal.

Typical Portuguese pastry: a puff pastry basket filled with custard cream, baked until caramelized.

Classic Italian espresso, short and intense.

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

Drink based on espresso coffee and foamed milk. Typically consumed for breakfast in Italy.

Selection of typical Italian digestive alcoholic beverages to be enjoyed at the end of the meal.

Classic Italian vermouth, served neat or on ice as an aperitif.

Glass of Italian sparkling white wine, dry and fruity.

Refreshing long drink based on gin and tonic water, garnished with lemon or lime.

The most famous Italian aperitif: Prosecco, Aperol, and soda, served with an orange slice. Sweet and bitter.

Fresh variation of Spritz prepared with lemon liqueur instead of bitters.

A more bitter and decisive variation of Spritz, prepared with Campari.

Light and fragrant cocktail typical of Northern Italy, based on elderflower syrup.

Fresh Cuban cocktail with crushed mint and lime. Sweet and thirst-quenching.

Refreshing Portuguese aperitif that mixes sweet white Port with the bitterness of tonic water.

Original cocktail based on red Port wine.

Alcohol-free version of the classic Gin Tonic.

Famous Italian non-alcoholic aperitif with an orange color and a citrusy and spicy taste.

Large bottle of water.

Small bottle of water.

Classic carbonated soft drinks.

Large draft Italian lager beer. Balanced and refreshing taste.

Small draft Italian lager beer.

One-liter carafe of Italian lager beer.

Full-bodied and alcoholic double malt beer, bottled.

Red beer with a malty and enveloping taste.

Non-alcoholic beer that retains the taste of the original lager.

Local white wine from the Castelli Romani area. Fresh and light, ideal with appetizers and fish.

Half bottle of local white wine.

A glass of house white wine.

Local red wine, usually medium-bodied, perfect with pasta with sauce and meats.

Half bottle of local red wine.

A glass of house red wine.

Half bottle of famous Tuscan red wine based on Sangiovese grapes. Structured and elegant.

Half bottle of Maremma Tuscan red wine. Fruity and smooth.

Half bottle of Umbrian red wine. Robust and tannic.

Classic bottle of Chianti. Perfect with steak and red meat.

Prestigious Tuscan red wine, complex and suitable for aging.

Versatile red wine from the Tuscan coast.

Intense red from Umbria, excellent with game and roasts.

The most famous red grape variety in Sicily. Warm, full-bodied wine with notes of ripe red fruit.

Very structured, alcoholic Apulian wine with hints of jam.

Venetian wine obtained by 'repassing' the wine over Amarone pomace.

International red wine grown in Lazio. Structured and persistent.

Rare Lazio cultivation of the Spanish Tempranillo grape variety. Fruity and spicy.

Wine from indigenous Cesanese grapes. Typical of Lazio, with notes of cherry and spices.

Historic Apulian rosé wine. Fresh, with notes of strawberry and rose.

Lazio rosé wine, delicate and fruity, excellent as an aperitif.

Half bottle of Sardinian white wine. Fresh, savory, and with sea aromas.

Half bottle of elegant and structured Friulian white wine.

Half bottle of classic Chardonnay, fruity and versatile.

Half bottle of noble Campanian white wine. Mineral and long-lived.

Friulian white wine, fresh, floral, and citrusy.

Northern Italian white with notes of pear and white flowers.

Chardonnay grown in Lazio, intense and enveloping.

One of the most important white wines from Southern Italy, with almond notes.

Blend of Lazio white grapes, fresh and aromatic.

Abruzzese white wine, fresh, savory, and with good acidity.

Alto Adige aromatic wine, with unmistakable notes of lychee and rose.

Fresh, floral, and citrusy Friulian white wine.

Wine from the ancient Roman Bellone grape variety. Savory and structured.

Slightly sparkling, aromatic, and easy-drinking wine.

Soft and mellow Italian sparkling wine, ideal for toasts and aperitifs.

Drier version of Prosecco, clean and refreshing.