Virgilio a Campo De’ Fiori

Desalted cod fillet served with a velvety chickpea sauce. The savory flavor of the fish pairs with the sweetness of the legumes. A delicate and traditional appetizer.

Fresh shellfish sautéed with oil, garlic, parsley, and pepper. Served with their flavorful broth and slices of toasted bread for dipping.

Boiled and peeled prawns, served cold in a pink sauce made with mayonnaise and ketchup. A great classic from the 80s, creamy and sweet.

Boiled mixed shellfish and crustaceans (like octopus, calamari, prawns) dressed with oil, lemon, and parsley. Fresh and light, ideal as a starter for a fish meal.

Typical Lazio artichokes. Roman-style are stewed with mint and garlic, tender and flavorful. Jewish-style are fried whole, crispy like chips.

Toasted slice of homemade bread, rubbed with garlic and topped with diced fresh tomatoes, olive oil, and basil. Crispy and fragrant.

Toasted bread spread with a savory cream of black or green olives. A rustic appetizer with an intense flavor.

Toasted bread garnished with soft fresh ricotta and flavorful sun-dried tomatoes. A pleasant contrast between the sweetness of the cheese and the savoriness of the tomato.

Slices of buffalo mozzarella served with fresh tomatoes and basil. Dressed with extra virgin olive oil. Fresh, milky, and simple.

Classic Italian combination of salty prosciutto crudo and sweet, juicy melon. A refreshing and balanced cold appetizer.

High-quality raw beef, hand-chopped and seasoned with oil, salt, lemon, and spices. Often served with sauces or egg yolk.

Baked layers of fried eggplant with tomato sauce, mozzarella, Parmesan, and basil. Rich and hearty.

Assortment of Italian regional cheeses, often served with honey or jams. Usually includes pecorino and other aged or fresh cheeses.

Fresh buffalo mozzarella accompanied by thin slices of sweet Parma prosciutto crudo. A combination of Italian excellences.

Very thin slices of marinated raw meat, served with fresh arugula and Parmesan shavings. Light and flavorful.

Large sharing platter with a mixed assortment of cured meats, cheeses, and sweet accompaniments like honey and sauces. Perfect for two people.

Assortment of fried Italian specialties. Includes rice, potatoes, stuffed olives, and battered vegetables. Crispy, golden, and delicious.

Pitted green olives stuffed with minced meat, breaded and fried. A beloved Marche specialty as an appetizer.

Typical Roman rice croquettes with tomato sauce, with a melting mozzarella center, breaded and fried. Iconic street food.

Breaded and fried mozzarella balls. Crispy outside and melted cheese inside.

Zucchini flowers stuffed with mozzarella and an anchovy, battered and fried. A Roman classic, savory and delicate at the same time.

Pieces of desalted cod dipped in batter and fried. The fish remains tender and juicy inside the golden crust.

Short pasta with tomato sauce, garlic, and abundant chili pepper. A spicy and bold dish from Roman tradition.

Considered the ancestor of carbonara, it's pasta with Pecorino Romano, black pepper, and crispy guanciale, without eggs or tomato. Flavorful and savory.

The king of Roman pasta dishes: spaghetti with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy.

Long hollow pasta with tomato sauce, guanciale, and Pecorino Romano cheese. An intense and characteristic flavor.

Thick fresh pasta simply dressed with Pecorino Romano and black pepper, emulsified to create a dense and flavorful cream.

Spaghetti served with tomato sauce and meatballs. A rich and hearty homemade dish.

Pasta with oxtail stew sauce. The sauce is thick, rich in collagen, and very flavorful, with celery and tomato.

The classic Italian midnight dish. Spaghetti sautéed with olive oil, browned garlic, and spicy chili pepper. Simple yet delicious.

The quintessential Italian pasta. Fresh tomato sauce and fragrant basil leaves. Light and aromatic.

Layered egg pasta with Bolognese meat sauce, béchamel, and Parmesan cheese. Baked until golden.

Soft potato gnocchi, served with your choice of a rich four-cheese cream or fresh basil pesto.

Thick egg pasta dressed with classic mixed meat ragù and slow-cooked tomato sauce. A hearty and traditional dish.

Egg pasta in a creamy sauce of butter and Parmesan, enriched with chicken pieces and mushrooms. Very popular internationally.

Typical stuffed pasta, filled with caciotta cheese and marjoram, served with fresh tomato and creamy burrata.

Short pasta in a creamy pink sauce made with tomato, cream, and a splash of vodka. A smooth and slightly sweet taste.

Fettuccine with sautéed porcini mushrooms. A dish with an intense forest aroma and delicate flavor.

Thin fresh pasta with tender artichokes and sautéed guanciale. A perfect balance between the sweetness of the artichoke and the savoriness of the cured meat.

Thick fresh pasta served with a rich topping of porcini mushrooms, beef pieces, and aromatic truffle. A luxurious and earthy dish.

Tripe stewed for a long time in tomato sauce with mint and Pecorino Romano. A traditional peasant dish, flavorful and tender.

Chicken pieces stewed with colorful peppers. The chicken absorbs the sweet flavor of the peppers, creating a delicious sauce.

Oxtail slowly stewed with tomato, celery, and often raisins and pine nuts. The meat is very tender and gelatinous.

Thin slices of veal quickly cooked with prosciutto and sage, deglazed with white wine. A quick and very flavorful main course.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito'). Tender and tasty.

Cut of meat with bone and marrow, stewed until tender, served with rice (often saffron or plain).

Simple grilled chicken breast, served with a side of potatoes. Light and healthy.

Breaded chicken cutlet topped with tomato sauce and melted cheese, gratinated. A variation of eggplant parmigiana.

Rich platter with various cuts of grilled meat. Ideal for those who want to try a bit of everything.

Juicy beef fillet cooked on the grill. Served at your desired cooking temperature.

Grilled beef fillet served already cut into thick slices. Tender and flavorful.

Prized cut of beef, very tender and lean, grilled. Delicate flavor and soft texture.

Bone-in steak, flavorful and marbled. Price indicated per 100 grams (minimum weight 600g).

The queen of steaks, with a T-bone separating the fillet and sirloin. Price per 100 grams (minimum weight 800g).

Spectacular bone-in steak with the long rib bone intact. Very flavorful and juicy meat. Price per 100 grams.

Thin slices of veal, floured and sautéed, served with a fresh lemon sauce or an aromatic white wine sauce.

Thin strips of beef quickly sautéed, served on a bed of fresh arugula and topped with Parmesan shavings.

Beef fillet cooked in a pan, served with rich sauces of your choice: porcini mushrooms, green peppercorn, or Barolo wine.

Chef's specialty beef fillet. Exclusive preparation by the chef.

Chicken burger sandwich, complete with toppings and served with french fries.

Classic sandwich with a juicy beef burger, cheese, and vegetables, served with fries.

Mixed fried shrimp and calamari rings. A classic seafood dish, crispy and flavorful.

Grilled salmon fillet. Fatty and flavorful fish, with crispy skin and tender flesh.

Large mixed grilled fish and shellfish platter. An explosion of marine flavors.

Rich soup with various types of fish and seafood in a tomato broth. To be enjoyed with toasted bread.

Large prawns cooked whole on the grill. Sweet and firm meat, lightly smoked by the grill.

Fresh fish available daily, sold by weight (price per 100g). Ask staff for available varieties.

Simple white pizza base, seasoned with olive oil, salt, and rosemary. Crispy and aromatic.

Classic red pizza without cheese, with tomato, garlic, and oregano. Intense and traditional flavor.

The most famous pizza: tomato, mozzarella, and basil. The colors of the Italian flag for a balanced taste.

Variation of Margherita with the addition of salty anchovies. Savory and tasty.

Spicy pizza with salami (often called pepperoni abroad). Flavorful and appetizing.

Fresh pizza with cherry tomatoes and buffalo mozzarella, often added raw or at the end of cooking. Rich in milk.

White or red pizza with a mix of grilled or baked vegetables. Light and colorful.

Inspired by the famous pasta, with tomato, guanciale (bacon), and pecorino cheese. Bold flavor.

Classic pizza with sliced champignons. Earthy and delicate taste.

Rich pizza with creamy ricotta and salami, in addition to the tomato and mozzarella base.

White pizza for cheese lovers, with a creamy blend of four different varieties (usually gorgonzola, provola, etc.).

Pizza with eggplant, tomato, and Parmesan, reminiscent of the classic dish.

Pizza with canned tuna and onion. A classic combination with a strong taste.

Very rich and creamy white pizza with cream, ham, and mushrooms.

Flavorful pizza with typical southern ingredients: capers, olives, and anchovies. Very savory.

Generously topped pizza with various ingredients: artichokes, mushrooms, ham, olives, and often egg. A bit of everything.

Pizza usually white with sausage and mushrooms. Autumnal and flavorful taste.

White pizza with delicate zucchini flowers and anchovies. A classic Roman combination.

Gourmet pizza with fresh ingredients added after cooking: creamy burrata, prosciutto crudo, and arugula.

Crispy focaccia base topped with lean bresaola, fresh arugula, and cheese shavings. Fresh and light.

Focaccia served with high-quality prosciutto crudo and whole or sliced buffalo mozzarella.

Fried potato sticks, golden and crispy.

Pieces of potato roasted in the oven with rosemary and oil. Soft inside and crispy outside.

Typical Roman leafy green vegetable, sautéed with garlic and chili pepper. Characteristic bitter taste.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled.

Fresh vegetables or side dishes prepared daily by the chef.

Fresh mixed salad enriched with crunchy vegetables and legumes. Healthy and nutritious.

Hearty salad with grilled chicken strips, sweet corn, and croutons.

Fresh Greek-style salad with savory feta cheese, black olives, cucumbers, and tomatoes.

Rich salad with tuna, cherry mozzarella, cherry tomatoes, and corn.

Reinterpretation of the famous salad with chicken, lettuce, and cheese.

Simple side salad with mixed fresh vegetables.

Half-moon shaped closed pizza filled with ricotta, salami, and mozzarella. Baked.

Classic calzone filled with melted ham and mozzarella.

Vegetarian version of calzone, filled with mixed vegetables and cheese.

Slices of fresh pineapple, sweet and juicy.

Cup of fresh strawberries.

Slices of sweet and aromatic cantaloupe melon.

Mixed seasonal fruit salad cut into pieces.

The most famous Italian dessert: ladyfingers soaked in coffee, layered with mascarpone cream and bitter cocoa.

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

Egg and milk custard with a layer of liquid caramel on top. Soft and sweet.

Typical cake from Capri made with chocolate and chopped almonds, flourless. Moist and rich inside.

Crispy fried pastry tube filled with sweet sheep's ricotta cream, often with chocolate chips or candied fruit.

Typical Neapolitan spongy leavened dough cake, soaked in rum syrup.

Fresh cheese cake on a biscuit base, creamy and sweet.

Italian artisanal ice cream, creamy and flavorful. Various flavors available.

Small bottle of water, still or sparkling.

Water served in a carafe, filtered and chilled.

Fizzy drink with orange flavor.

Famous sweet, fizzy soft drink.

Sugar-free version of classic Coca Cola.

Clear, refreshing fizzy drink with lemon and lime flavor.

Sweet iced tea flavored with lemon.

Sweet iced tea flavored with peach.

Fizzy drink with a bitter taste (quinine).

Lemon-flavored tonic water.

Dark, fizzy Italian drink made from the chinotto citrus fruit. Unique sweet and bitter taste.

Glass of house wine, available red or white.

Small glass of draft beer. Fresh and thirst-quenching.

Medium glass of draft beer.

Non-alcoholic beer, retains the taste of malt and hops.

Classic Italian lager beer in a small bottle. Balanced taste.

Double malt beer with an amber color and a more decisive, malty taste.

Belgian abbey beer, blonde and structured, with fruity and spicy notes.

Classic Italian espresso. Small, strong, and concentrated.

Decaffeinated espresso.

Espresso diluted with hot water, served in a larger cup. Lighter.

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

Double shot of espresso in a cup.

Hot drink similar to coffee but made from roasted barley. Caffeine-free.

Hot tea served in a mug.

Chamomile flower infusion, relaxing and warm.

Espresso with foamed milk. Classic Italian breakfast.

Hot milk with added coffee, without the thick foam of a cappuccino.

Espresso shaken with ice and sugar. Cold, frothy, and sweet.

Cappuccino made with barley coffee instead of espresso.

Cappuccino made with decaffeinated coffee.

Hot coffee 'corrected' with Irish whiskey and topped with a layer of fresh cream.

Glass of warm milk 'macchiato' with a small amount of coffee.

Thick and hot cocoa drink.

Hot chocolate served with a dollop of whipped cream.

Juice made from freshly squeezed oranges.

Orange flavored fruit juice.

Pineapple flavored fruit juice.

Clear apple-flavored fruit juice.

Thick and sweet pear fruit juice.

Thick and fragrant peach fruit juice.