La Canonica

A classic of Italian cuisine. Spaghetti dressed with a simple and fresh tomato and basil sauce. Sweet and aromatic taste.

Typical Roman dish. Fresh egg pasta similar to spaghetti but thicker, dressed with a cream of Pecorino Romano cheese and abundant black pepper. Intense and savory flavor.

Fresh pasta with tomato sauce, crispy guanciale (cured pork jowl), and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the guanciale.

Famous Roman dish. Pasta dressed with a cream of egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, creamy, and flavorful.

Stuffed pasta served with fresh cherry tomatoes and basil pesto sauce. An aromatic and light dish.

Cylinders of fresh pasta filled with ricotta and spinach, usually baked with béchamel or tomato sauce. Soft and delicate.

Long egg pasta with the classic slow-cooked minced meat and tomato ragù. A hearty and traditional dish.

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

Potato gnocchi with tomato, mozzarella, and basil, then baked. Stringy and comforting.

Egg pasta tossed with butter and Parmesan, enriched with chicken pieces. Very creamy and rich.

Layers of baked pasta with porcini mushrooms and truffle. An earthy, aromatic, and refined taste.

Seasonal mixed vegetable soup. A warm, healthy, and light dish.

Spaghetti with fresh clams, garlic, oil, and parsley. A seafood classic, flavorful and aromatic.

Rice slowly cooked with fish broth, mixed seafood, and cherry tomatoes. Creamy and rich with sea flavor.

Long pasta served with a mix of crustaceans and mollusks. A rich dish for seafood lovers.

Seafood pasta cooked in parchment paper to preserve aromas and moisture, enriched with fine fish fillets.

Toasted bread slices seasoned with fresh diced tomato, garlic, basil, and olive oil. Crispy and fresh.

Toasted bread topped with eggplant, tomato, and shaved salted ricotta. A mix of Mediterranean flavors.

Toasted bread with zucchini and creamy buffalo ricotta. Delicate and milky flavor.

Toasted bread flavored with garlic, oil, and truffle cream or shavings. Intense and aromatic flavor.

Whole artichokes slow-cooked with garlic, parsley, and mint. Tender and flavorful, typical of Rome.

Fresh spun paste cheese with a creamy center, served with sweet cherry tomatoes. To be enjoyed cold.

Classic combination of fresh mozzarella and aged prosciutto crudo. A simple and beloved appetizer.

Sweet melon slices served with salty prosciutto crudo. A refreshing sweet and salty contrast.

Boiled mixed mollusks and crustaceans, seasoned with oil and lemon. Fresh and light.

Boiled octopus cut into pieces and seasoned, often with potatoes or vegetables.

Mussels and clams sautéed with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Selection of seafood appetizers including seafood salad, marinated anchovies, and smoked salmon.

Mixed platter with cured meats, cheeses accompanied by honey, baby artichokes, and olives. Ideal for sharing.

Portion of bread to accompany the meal.

Salt cod (cod preserved in salt) stewed with tomato, served with toasted bread flavored with olives.

Grilled swordfish steak. Firm and flavorful meat.

Whole grilled squid, seasoned with oil and lemon. Tender and lightly smoky.

Grilled salmon fillet. Fatty and tasty fish.

Classic mixed fry of squid rings and shrimp. Crispy and golden.

Whole grilled fish (Sea Bream or Sea Bass). Delicate and light white meat.

Mixed fish and crustaceans cooked in a flavorful tomato broth.

Selection of various grilled fish and crustaceans.

Historic Roman dish. Oxtail slowly stewed with tomato, celery, and spices. Very tender meat that falls off the bone.

Breaded pork cutlet fried in butter, served with potatoes. Crispy outside and tender inside.

Floured pork slices browned and served with a mushroom sauce.

Tripe (bovine stomach) stewed with tomato, mint, and Pecorino Romano cheese. A very flavorful traditional peasant dish.

Chicken pieces sautéed with balsamic vinegar and served on a bed of arugula with shaved Parmesan.

Veal slices with prosciutto crudo and a sage leaf, cooked in white wine. A Roman cuisine classic.

Grilled lamb chops, to be eaten piping hot ('scottadito' - burnt fingers).

Grilled beef steak.

Bone-in beef steak of prime cut. The price is per 100g.

Very tender and lean cut of beef, usually grilled.

Beef fillet served with a choice of sauce: green pepper, porcini mushrooms, or Barolo wine.

Selection of various grilled meats.

The most classic Italian pizza, simply topped with tomato, mozzarella, and basil.

Flavorful pizza with tomato sauce, salted anchovies, and capers. No mozzarella.

Pizza with tomato and mozzarella base, enriched with anchovies.

Rich pizza topped with tomato, mozzarella, mushrooms, cooked ham, and artichoke hearts.

Pizza that evokes the flavors of lasagna with ricotta and salami, in addition to tomato and mozzarella.

Spicy pizza with tomato, mozzarella, and spicy salami.

Pizza with mozzarella and a selection of mixed seasonal vegetables.

White (or red) pizza topped raw with fresh arugula, prosciutto crudo, and shaved Parmesan.

Pizza with fresh cherry tomatoes and buffalo mozzarella, richer and creamier than regular mozzarella.

White pizza base seasoned only with oil, salt, and rosemary. Excellent as an accompaniment.

Small bottle of mineral water.

Large bottle of mineral water.

Non-alcoholic aperitif drink, usually fruity or slightly bitter.

Cold-pressed fresh fruit juice.

Packaged fruit juice, various flavors.

Draft beer, small size.

Draft beer, medium size.

Draft beer, large size.

Selection of classic aperitif cocktails.

Non-alcoholic beer.

Canned carbonated or sugary drinks (e.g., Coca Cola, Fanta).

Italian espresso coffee.

Espresso diluted with hot water, served in a large cup.

Hot barley drink, naturally caffeine-free.

Decaffeinated coffee.

Espresso with hot milk and milk foam.

Hot tea.

Iced tea, usually lemon or peach flavored.

Sweet Italian anise-flavored liqueur.

Grain distillate.

Sweet lemon-flavored liqueur typical of Southern Italy, served cold.

French grape brandy.

Italian pomace brandy. Strong and decisive taste.

Sweet and full-bodied Sicilian herbal amaro.

Herbal amaro from Basilicata.

Very strong and mentholated amaro.

Sweet almond-flavored liqueur.

Fried potato sticks.

Diced potatoes baked with rosemary.

Seasonal vegetables prepared according to the day's availability.

Green salad with tomatoes and other fresh vegetables.

Simple salad of dressed tomatoes.

Fresh and aromatic salad with crisp fennel, peppery arugula, olives, and citrus.

Arugula salad served with shaved Grana Padano cheese.

Greek-style salad with Feta cheese, fresh vegetables, and olives.

Rich salad with chicken pieces and mixed greens.

Famous international salad with chicken, croutons, cheese, and creamy dressing.

Fresh tricolor salad with buffalo mozzarella, tomato, and basil. Simple and delicious.