Vanda

A rich platter of mixed cured meats and cheeses accompanied by pickled vegetables. Traditional Italian flavors, savory and tasty. Ideal for sharing as an appetizer.

Cured ham served with sweet seasonal fruit (melon, figs) and fresh buffalo mozzarella. A classic sweet-salty contrast, fresh and creamy.

Raw beef finely cut by knife, seasoned with anchovies, olives, capers and sun-dried tomatoes. Intense and savory flavor, tender texture.

Cold tomato-based soup served with creamy burrata cheese and basil pesto. Fresh dish, perfect for summer, with a mix of liquid and creamy textures.

Raw fish marinated in citrus juice (like lemon or lime). The type of fish varies daily. Fresh and tangy taste, soft texture.

Very thin slices of raw seabass garnished with fresh black truffle shavings. An elegant and delicate dish with the unmistakable aroma of truffle.

Desalted cod fillet wrapped in a light batter and fried. Crispy outside and soft inside, typical savory taste of cod.

Fried zucchini flowers stuffed with melting mozzarella and a salted anchovy. A classic Roman appetizer, rich and flavorful.

Breaded and fried chicken strips. Simple and crispy, similar to chicken fingers but prepared in a homemade style.

Rice croquette with tomato and a heart of melted mozzarella, breaded and fried. One of Rome's most famous street foods. Eaten hot by hand.

Whole artichoke fried twice to become crispy like a potato chip, served with a pecorino cheese cream. Specialty of Jewish-Roman cuisine.

Soft veal meatballs enriched with mortadella and pistachios. Served with a choice of pistachio cream or tomato sauce.

Grilled beef steak served sliced (tagliata), seasoned with aromatic pink pepper and rosemary. Accompanied by chicory, a green vegetable with a bitter taste.

Grilled chicken breast sliced, served with sweet roasted peppers and crunchy almonds. A light yet flavorful dish.

Oxtail stewed slowly in tomato sauce with celery, raisins, pine nuts, and bitter cocoa. A historic Roman dish, the meat is very tender and falls off the bone.

Tripe (bovine stomach) stewed in tomato sauce with mint and abundant pecorino cheese. Tender texture and decisive flavor.

Thin slices of veal topped with cured ham and a sage leaf, sautéed in white wine. A quick and tasty dish, typical of Rome.

Floured and fried rings of calamari and zucchini sticks. A classic mix of sea and land, crispy and light, served with lemon.

Cooked octopus (grilled or boiled) served with Panzanella, a Tuscan salad of soaked stale bread, tomatoes, onion, and basil.

Seafood salad with shrimp and codfish served with fresh tomatoes, red onion, and sometimes potatoes. Simply dressed with oil and lemon to enhance the fish.

Chicory (dark leafy green vegetable) first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Potatoes cut into cubes and baked with oil and herbs (often rosemary). Crispy outside and soft inside.

Whole artichoke cleaned and cooked upside down in a pan with oil, water, garlic, parsley, and mint. Tender and very aromatic.

Fresh salad with tomatoes, cucumbers, black olives, red onion, and feta cheese. Dressed with olive oil and oregano.

Rich and complete seafood salad with tender octopus pieces, boiled potatoes, green beans, and Mediterranean seasonings. Fresh and hearty dish.

Simple tricolor salad with slices of fresh tomato, mozzarella (often buffalo), and basil leaves. Dressed with extra virgin olive oil.

Dessert composed of layers of crispy caramelized puff pastry alternated with chantilly cream, fresh strawberries, and chocolate shavings.

Classic Italian spoon dessert. Layers of coffee-soaked ladyfingers alternated with a sweet mascarpone cream, dusted with cocoa.

Dessert made of chocolate and crumbled dry biscuits, shaped like a salami. Served sliced, crunchy and chocolatey texture.

Chocolate spheres or pralines filled with ice cream. A small cold dessert that combines the crunchiness of chocolate with the creaminess of ice cream.

Frozen and creamy lemon dessert, served corrected with a mix of spirits (vodka, prosecco, and lemon liqueur). Very refreshing and digestive.

Basket of bread served at the table.

Bottle of mineral water (still or sparkling).

Thin and crispy white pizza seasoned with oil and salt, sometimes rosemary. Excellent eaten alone or instead of bread.