La Nuova Piazzetta

A rich platter of mixed appetizers designed for two people. It includes a selection of cured meats, cheeses, and house specialties. Ideal for starting the meal by sharing various flavors.

A fresh and light appetizer that combines seasonal grilled vegetables with buffalo mozzarella. The smoky flavor of the vegetables contrasts pleasantly with the milky sweetness of the mozzarella.

A selection of Italian cheeses served on a board, portion for two people. It offers a variety of textures and aging, often accompanied by honey or jams.

A warm and nutritious soup prepared with a mix of fresh seasonal vegetables. Simple and healthy, perfect for warming up.

Artichokes prepared according to Roman tradition, stewed with garlic, parsley, mint, and olive oil. They are served whole and are tender and flavorful.

A classic baked dish of fried eggplant slices, layered with tomato sauce, mozzarella, parmesan, and basil. It is baked until a golden crust forms.

A famous Italian salad with slices of fresh tomato, buffalo mozzarella, and basil, dressed with extra virgin olive oil. It represents the colors of the Italian flag and is fresh and light.

A cold dish composed of salmon slices (usually smoked or marinated) served on a bed of fresh rocket and Grana cheese shavings. A combination of savory and peppery flavors.

A classic combination of aged prosciutto and fresh whole or bite-sized buffalo mozzarella. The saltiness of the ham perfectly complements the sweetness of the cheese.

A rich soup prepared with a mix of seafood such as mussels, clams, shrimp, and squid in a tomato or white wine broth. Often served with toasted bread.

A velvety soup or soup based on ripe tomatoes, often enriched with Mediterranean flavors like basil and olive oil. A simple and tasty comfort food.

A traditional summer appetizer that combines the sweetness of cantaloupe melon with the savoriness of thinly sliced prosciutto. Fresh and thirst-quenching.

An iconic dish of Roman cuisine. Fresh pasta dressed with a creamy sauce based on eggs, Pecorino Romano, crispy guanciale, and abundant black pepper.

One of the oldest and simplest Roman recipes. Fresh pasta tossed with grated Pecorino Romano cheese and toasted black pepper, creating a savory and spicy cream.

Pasta dressed with a spicy tomato sauce, prepared with garlic, olive oil, and red chili pepper. A dish with a decisive and lively flavor.

Fresh pasta served with the classic bolognese ragù, a rich minced meat sauce slowly cooked in tomato with a vegetable soffritto.

Lazio specialty with tomato sauce, crispy guanciale, and Pecorino Romano cheese. An intense flavor that balances the savoriness of the meat with the sweetness of the tomato.

A delicate and creamy first course that combines the freshness of whole or shredded burrata with the intense flavor of smoked salmon.

A typical contemporary Roman surf and turf combination. The savoriness of mussels combines with the decisive flavor of Pecorino cheese, creating a creamy and flavorful sauce.

Pasta dressed with Genovese pesto, a raw green sauce based on fresh basil, pine nuts, garlic, parmesan, and olive oil. Very aromatic.

The classic fettuccine Alfredo, dressed with a rich emulsion of butter and parmesan that creates a velvety cream.

An original first course that enhances classic spaghetti with clams with a touch of basil pesto, adding freshness and herbaceousness to the seafood flavor.

A surprise dish created by the chef using the fresh catch of the day and seafood. The preparation varies daily based on ingredient availability.

A luxurious dish with fresh pasta served with lobster meat and its sauce. A sweet and refined flavor, typical of special occasions.

Soft potato gnocchi tossed with a mix of meat ragù and pesto. The combination of the two sauces creates a rich and aromatic dressing.

The famous baked dish composed of layers of egg pasta, bolognese ragù, béchamel, and parmesan. Soft, warm, and hearty.

Pasta served with tomato sauce and meatballs. A homemade and beloved dish, rich in flavor.

Handmade stuffed pasta, with a soft center of fresh ricotta and spinach. Usually served with tomato sauce or butter and sage.

Handmade ravioli filled with porcini mushrooms and provola cheese. A woodsy and stringy flavor, very tasty.

Minced meat meatballs slowly cooked in tomato sauce. Tender and juicy, served with their sauce.

One of the most famous Roman main courses. Meat slices (usually veal) with raw ham and a sage leaf, deglazed with white wine.

Floured and browned meat slices, served with a creamy mushroom and truffle sauce. A rich and fragrant dish.

A grilled beef steak, served simply to enhance the flavor of the meat. Accompanied by today's side dish.

Grilled beef sirloin served sliced (tagliata). Generally cooked rare or medium to keep it tender.

Prawns cooked on the grill, usually seasoned with a drizzle of oil and lemon. A simple seafood dish that enhances the sweetness of the crustaceans.

Grilled sea bream fillet. A fish with white and delicate flesh, light and digestible.

Grilled chicken breast, simple and light. Served with today's side dish.

The classic pizza par excellence. Tomato base, melted mozzarella, and fresh basil. Simple and tasty.

Pizza with tomato, mozzarella, and anchovy fillets. A savory and decisive flavor.

Pizza with tomato, mozzarella, and sliced champignon mushrooms. Delicate and earthy flavor.

A pizza variation inspired by Amatriciana pasta. Topped with tomato, crispy pancetta, and Pecorino Romano.

Spicy pizza with tomato, mozzarella, and slices of spicy salami. Perfect for those who love strong flavors.

Often called 'Ortolana', it is a vegetarian pizza with a mix of grilled or baked vegetables such as zucchini, eggplant, and peppers.

A fresh and light white pizza with mozzarella, cherry tomatoes, and fresh basil.

Pizza with an intense flavor due to the presence of Gorgonzola, a creamy and flavorful blue cheese.

A classic and flavorful combination: tuna in oil and onions, usually red, on a margherita base.

White pizza (without tomato), rich and autumnal, topped with mozzarella, crumbled sausage, and mushrooms.

Margherita pizza enriched with slices of raw ham, usually added at the end of cooking.

A very rich gourmet pizza. White base with mozzarella, fragrant mortadella, creamy burrata, and pistachio granules.

The house specialty pizza. It combines the rustic taste of sausage and potatoes with the creamy freshness of burrata.

A premium version of the margherita that uses DOP Campana buffalo mozzarella, which is more flavorful and juicier than cow's milk mozzarella.

A fresh and colorful mixed salad with basic vegetables and olives. Light and healthy.

Salad with lettuce, sweet cherry tomatoes, and buffalo mozzarella. A fresh side dish or a light main course.

Salad enriched with tuna fillets. Protein-rich and tasty.

Famous international salad with lettuce, croutons, grana cheese, Caesar dressing, and often grilled chicken.

Potatoes cut into wedges or cubes and roasted in the oven, usually seasoned with rosemary and oil.

A typical Roman side dish. Chicory boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and decisive flavor.

A mix of seasonal vegetables (zucchini, eggplant, peppers) grilled.

The most famous Italian dessert in the world. Layers of ladyfingers soaked in coffee alternated with a mascarpone cream, dusted with bitter cocoa.

A decadent version of classic tiramisu, enriched with Nutella and pistachio cream or with fresh wild berries.

A spoon dessert of Piedmontese origin. A type of pudding made by combining cream, milk, and sugar with gelatin. It has a soft and silky texture.

Panna cotta served with Nutella and pistachio topping or with a wild berry sauce.

Fresh cheese cake on a biscuit base. Served with various toppings of your choice.

Portion of fresh cut fruit, varying according to seasonality (pineapple, watermelon, melon).