Nannarella

Whole artichoke deep-fried, typical of Jewish-Roman cuisine. The outer leaves become crispy like chips, while the heart remains tender. Eaten leaf by leaf down to the heart.

Three slices of toasted bread topped with different ingredients. Includes fresh tomato, mozzarella with prosciutto crudo, and mozzarella with anchovies. A classic and varied appetizer to start the meal.

Selection of three mixed bruschettas. Crispy bread topped with tomato, ham, and mozzarella, and anchovies. Perfect for tasting different flavors.

A mixed basket of Roman fried items in a small size. Contains supplì (rice balls) in Amatriciana, Ragù, and Cacio e Pepe flavors, plus potato croquettes. Ideal for sharing as a hot and crispy treat.

Fresh squid rings, floured and fried until golden. Served in a traditional paper cone. Crispy, dry, and flavorful, typical of seafood cuisine.

A rich platter of assorted cured meats and selected cheeses accompanied by walnuts. Perfect for savoring local products. Pairs well with red wine or focaccia.

Fresh salad with buffalo mozzarella and sliced tomatoes. Dressed with extra virgin olive oil, salt, and basil. A simple dish that highlights the quality of the dairy ingredients.

A classic Italian combination: aged prosciutto crudo and fresh buffalo mozzarella. The salty flavor of the cured meat balances the sweetness and creaminess of the mozzarella.

Thin flatbread baked in the oven, served hot. Simply seasoned with quality extra virgin olive oil and rosemary needles. Excellent as a bread substitute or appetizer.

Fresh egg pasta (square spaghetti type) dressed with a cream of Pecorino Romano and abundant black pepper. A pillar of Roman cuisine, flavorful and perfectly spicy.

Fresh pasta dressed with a sauce based on egg yolk, crispy guanciale, pecorino, and pepper. Rich, creamy, and intensely flavored. Does not contain cream.

Fresh pasta with a Mediterranean sauce of eggplant, black olives, capers, and cherry tomatoes. A flavorful and aromatic vegetarian dish.

Fresh pasta served with a rich tomato sauce and meatballs. A hearty main course reminiscent of Sunday family lunches.

Fresh pasta with tomato sauce, crispy guanciale, and pecorino. A bold and savory flavor, another unmissable classic of Roman tradition.

Layers of egg pasta alternated with meat ragù, béchamel sauce, provola, and mozzarella. Baked until golden brown and crusty. Soft and stringy.

Short ridged pasta dressed with fresh basil pesto, whole pine nuts, and cherry tomatoes. A fresh, aromatic, and light first course.

Meatballs cooked in oxtail sauce (tomato, celery, cocoa, pine nuts). Rich in flavor and very tender. Served with a side dish.

Beef meatballs served with a cream of Pecorino cheese and black pepper. A reinterpretation of the classic Roman first course in a meat dish format.

Codfish meatballs stewed in tomato sauce with olives, raisins, and pine nuts. A typical sweet and sour flavor of ancient Roman cuisine.

Classic meatballs slowly cooked in tomato sauce. Simple, tender, and flavorful like homemade.

Vegetarian meatballs made from an eggplant and potato mixture. Soft inside and light. An excellent alternative to meat.

Veal slices cooked in a pan with white wine, garnished with prosciutto crudo and sage. The meat is tender and flavorful. Served with creamy mashed potatoes.

Roast suckling lamb baked with aromatic herbs. The meat is tender and juicy, with crispy skin. Accompanied by the inevitable baked potatoes.

Oxtail stewed for a long time in tomato sauce with celery, raisins, pine nuts, and dark chocolate. The meat is very tender and falls off the bone. A historic Roman dish.

Chicken pieces stewed with peppers and tomato. The flavor of the peppers permeates the meat, making it sweet and aromatic. A traditional August dish.

Grilled beef sliced (tagliata). Served on a bed of fresh arugula with Grana cheese shavings and cherry tomatoes. A protein-rich and fresh dish.

Large breaded and fried meat cutlet (usually turkey or veal). Crispy and golden on the outside. Served with abundant french fries.

Thin strips of beef quickly sautéed in a pan with white wine. Served with arugula and Grana cheese shavings that melt slightly with the heat of the meat.

Potatoes cut into pieces and baked with oil and rosemary. Crispy on the outside and soft on the inside.

Dark leafy green vegetable with a bitter taste. Boiled and then sautéed with garlic and chili. A typical Roman side dish.

Mixed green salad enriched with fresh tomatoes. Dressed as desired with oil and vinegar.

Potato sticks fried in boiling oil. Golden and salted.

Boiled potatoes mashed and whipped with milk and butter until they become a soft cream.

The most classic pizza with tomato, mozzarella, and fresh basil. Simple and light, it represents the colors of the Italian flag.

Margherita pizza base enriched with sliced button mushrooms. Delicate flavor and soft texture.

White pizza (no tomato sauce) topped with mozzarella, Pecorino Romano, and black pepper. Inspired by the famous Roman first course.

Vegetarian pizza with a mix of grilled or baked vegetables: zucchini, eggplant, and peppers on a Margherita base.

Flavorful pizza with anchovy fillets and oregano. The taste is decidedly salty and marine.

Margherita pizza with slices of Parma prosciutto crudo added at the end of cooking. Flavorful and premium.

Rich and creamy white pizza with four different types of cheese, including blue cheese (Gorgonzola type) and brie. For cheese lovers.

Pizza with spicy salami. Bold and slightly spicy flavor.

Very rich pizza with various toppings: cooked ham, hard-boiled egg, olives, artichoke hearts, and mushrooms. A mix of flavors and textures.

White pizza with mushrooms and crumbled sausage. Rustic and autumnal flavor.

White pizza topped with sausage and baked potatoes. A classic, hearty, and beloved combination.

Pizza with oil-packed tuna, onion (often red), and capers. Intense and aromatic flavor.

Pizza with a strong flavor with sautéed chicory (bitter) and sausage. A tribute to the flavors of the Roman countryside.

White pizza (no cooked tomato sauce) with fresh cherry tomatoes and buffalo mozzarella, often added raw or at the end of cooking.

Refined white pizza with smoked salmon and fresh arugula added after cooking. Fresh and flavorful.

Simple and delicate pizza with mozzarella and cooked ham. Very popular with children.

Rich mixed salad with buffalo mozzarella, fresh vegetables, and corn. A light but complete meal.

Salad with a bold flavor of peppery arugula, smoked salmon, Greek feta cheese, and walnuts. Citrus fruits add a touch of freshness.

Salad with bresaola (cured beef), Grana cheese shavings, and vegetables. Protein-rich and flavorful.

The classic large salad with tuna and hard-boiled eggs. Rich in colorful and nutritious ingredients.

The most famous Italian dessert: ladyfingers soaked in espresso coffee layered with mascarpone cream. Dusted with cocoa powder.

Fresh cheesecake on a biscuit base, topped with berry sauce. Sweet and tart.

Panna cotta dessert, made with cream, sugar, and vanilla. Served with strawberry sauce or fresh strawberries.

Cheesecake enriched with hazelnut and cocoa cream (Nutella). Very sweet and indulgent.

Dessert made of chocolate and crushed dry biscuits, resembling a salami. Served in slices with whipped cream.

Small chocolate cake baked in the oven but with a still liquid and warm center. Served fresh from the oven.

Classic cup of gelato with cream flavor and fresh strawberries. Fresh and simple.

Sweet lemon liqueur, typical of southern Italy. Served chilled after a meal as a digestive.

Calabrian herbal amaro, strictly drunk chilled.

Irish cream liqueur, sweet and creamy.

Sweet and aromatic Italian amaro, amber color.

German herbal liqueur, with a strong and decisive taste.

Sweet almond-flavored liqueur.

The most famous brand of amaretto liqueur.

Sweet and strong anise liqueur, clear. Often served with a coffee bean (mosca).

Alpine herbal amaro, balsamic and complex taste.

Thick and dark Sicilian amaro, full of herbal and citrus notes.

Very intense and bitter Hungarian amaro, a powerful digestive.

Mint version of Fernet Branca, refreshing.

Very dry and strong amaro, known for its digestive properties.

Amaro from Basilicata with a balanced sweet and bitter taste.

Classic Milanese amaro, notes of orange and herbs.

Sardinian liqueur made from myrtle berries. Sweet and fruity.

Important Calabrian amaro with citrus and Mediterranean herbal notes.

Distillate of grape pomace, clear, with a dry and strong taste.

Grappa aged in wooden barrels, amber color and a smoother, more aromatic taste.

Organic Abruzzo white wine. Fresh, mineral, and pleasant.

Organic Abruzzo red wine. Full-bodied and fruity, suitable for meat dishes.

Microfiltered water served in a carafe, still or sparkling.

Glass of house white wine, Pecorino grape variety.

Glass of Lazio Chardonnay. Fruity and smooth.

Glass of Apulian rosé wine. Fresh and floral.

Glass of Veneto Pinot Grigio. Dry and elegant.

Glass of Prosecco sparkling wine. Lively and ideal for toasting.

Aperitif cocktail based on prosecco, bitter (like Aperol or Campari), and soda.

Bottle of organic Pecorino, fresh white wine.

Bottle of Lazio Chardonnay.

Bottle of organic Marche Passerina. Floral white wine.

Bottle of Frascati, a white DOCG wine from the Castelli Romani. Dry and savory.

Bottle of Veneto Pinot Grigio.

Bottle of Apulian rosé wine.

Bottle of Trentino Gewürztraminer. Very aromatic and fragrant white wine.

Bottle of Piedmontese Moscato. Sweet and sparkling wine, ideal for dessert.

Prestigious Umbrian Chardonnay, produced by Antinori winery. Structured and elegant.

High-quality Pinot Grigio from Friuli. Intense and persistent.

Famous Sicilian Chardonnay, rich and buttery, aged in wood.

Glass of house red wine.

Glass of Lazio Merlot. Smooth and round.

Glass of amabile and sparkling Lambrusco.

Glass of Tuscan Chianti. Tannic and dry red wine.

Aperitif cocktail also served in the red wine section for convenience.

Bottle of organic Abruzzo Montepulciano.

Bottle of Lazio Syrah. Spicy and intense wine.

Bottle of Lazio Merlot.

Bottle of Apulian Nero di Troia. Full-bodied red wine.

Bottle of Chianti DOCG.

Bottle of Cesanese, indigenous red wine from Lazio. Fruity and characteristic.

Bottle of sparkling Lambrusco.

Bottle of Valpolicella Ripasso. Structured and rich red wine.

Amarone della Valpolicella, a very structured red wine made from dried grapes.

Famous and prestigious Tuscan red wine, Bordeaux blend (Cabernet, Merlot, Syrah).

Barolo, the 'king of wines'. Made from Nebbiolo grapes, complex and long-lived.

Prestigious Tuscan red wine based on Sangiovese grosso.

One of the most famous Super Tuscans in the world. An iconic and exclusive wine.

Bottle of Prosecco. Dry and fruity sparkling wine.

High-quality Trentino Classic Method sparkling wine. Fine and persistent perlage.

Franciacorta DOCG, a prestigious and elegant sparkling wine.

Italian carbonated drink with a bittersweet taste based on chinotto extract.

Carbonated lemon-lime flavored drink.

Orange flavored carbonated drink.

Italian sparkling non-alcoholic drink with cedar flavor.

Sparkling tonic water, bitter taste (quinine).

Sparkling lemon drink.

Classic carbonated cola-flavored soft drink.

Sugar-free Coca Cola.

Lemon iced tea.

Peach iced tea.

Ginger flavored carbonated drink.

Spicy ginger ale, spicier than Ginger Ale.

Energy drink.

Italian blond non-alcoholic aperitif, herbal taste.

Vitamin fruit juice (Orange, Carrot, Lemon).

Orange fruit juice.

Pineapple fruit juice.

Peach fruit juice.

Green apple fruit juice.

Sweet Sicilian dessert wine, made from dried Zibibbo grapes. Notes of apricot and honey.

Sweet sparkling Piedmontese wine. Light and aromatic.

Classic Italian espresso.

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

Hot drink with frothed milk and coffee. More milk than a cappuccino.

Espresso coffee diluted with hot water. Milder taste.

Espresso coffee with hot frothed milk.

Decaffeinated espresso.

Barley coffee, a natural caffeine-free hot beverage.

Hot tea served in a mug.

Unpasteurized lager beer on tap, small size. Fresh and creamy taste.

Unpasteurized lager beer on tap, medium size. Fresh and creamy taste.

Double malt beer on tap, small size. Intense and malty taste.

Double malt beer on tap, medium size.

Wheat beer (Weis) on tap, small size. Cloudy and aromatic.

Wheat beer (Weis) on tap, medium size.

Non-alcoholic Italian lager beer.

Czech lager beer, smooth and balanced taste.

German pilsner beer, dry and hoppy taste.

Light Mexican beer, often served with a lime wedge.

Dark Irish stout beer, toasty and creamy taste.