Ristorante Pancrazio dal 1922

Three variations of toasted bread crostini with different toppings. Flavors include fresh tomato, sautéed chicory, anchovies, and creamy burrata. A mixed appetizer ideal for tasting different combinations of Roman flavors.

Beef tripe slow-cooked in a rich tomato sauce with mint and Roman pecorino cheese. The texture is tender and the flavor is intense and characteristic. A very flavorful traditional Roman peasant dish.

High-quality raw beef, hand-cut. Served with summer black truffle shavings that provide an earthy and prized aroma. To be enjoyed fresh, often simply dressed with oil and salt.

Fried zucchini flowers in batter, stuffed with fresh ricotta and an anchovy. The outside is crispy and golden, while the filling is soft and flavorful. A classic fried appetizer from Roman cuisine.

An assortment of battered typical Roman fried items. Includes artichokes, cod fillet, and stuffed zucchini flowers. Crispy, hot, and ideal for sharing.

Fresh mussels and clams cooked in a pan with oil, garlic, parsley, and white wine (or tomato, depending on the version). Served with their flavorful broth. Excellent with toasted bread.

Desalted cod fillet, coated in a crispy batter and fried. The fish inside remains soft and juicy. One of Rome's historic street foods.

A soft flan made from eggplant, served with a rich Parmigiano Reggiano cream. It combines the sweet flavor of eggplant with the savoriness of the fondue. Served hot.

A mixed platter with a variety of quality Italian cured meats and cheeses. Ideal for sharing and pairing with bread or focaccia.

Very thin slices of marinated raw beef. Served with lime-flavored ricotta and a light mustard sauce. A fresh, light, and aromatic dish.

Octopus cooked and pressed, then sliced thinly like cured meat. Simply dressed with extra virgin olive oil and Maldon salt flakes to enhance its sea flavor. Fresh and delicate.

A historic dish based on lamb offal (lung, heart, liver) cooked with onion and white wine. Intense and rustic flavor, typical of the 'quinto quarto' (fifth quarter) cuisine. Often served with artichokes when in season.

Three small soft buns (maritozzi) in a savory version. Stuffed with traditional Roman recipes like tripe meatballs or lamb offal. A modern way to enjoy Roman classics.

A classic Italian summer appetizer. Slices of sweet, aged prosciutto paired with fresh, juicy melon. A perfect balance of sweet and salty.

Short pasta served with a creamy sauce based on egg yolk, Roman pecorino, and crispy guanciale. Topped with abundant black pepper. One of the most famous and rich dishes in Roman cuisine.

Short pasta dressed with a flavorful sauce of tomato, crispy guanciale, and Roman pecorino. Slightly spicy if requested. A pillar of Lazio culinary tradition.

Considered the ancestor of Carbonara and Amatriciana. Pasta dressed with crispy guanciale, Roman pecorino, and black pepper, without eggs or tomato. Intense and savory flavor.

Thick fresh spaghetti dressed with a dense cream made by emulsifying Pecorino Romano and cooking water, with abundant toasted black pepper. A dish simple in ingredients but complex in technique.

A very traditional and rare dish. Pasta dressed with a tomato sauce and the small intestine of milk-fed veal (pajata), which still contains curdled milk, creating a creamy and unique sauce.

Long egg pasta dressed with oxtail ragù, a long-cooked beef tail stew with tomato, celery, and spices. Rich, meaty, and slightly sweet flavor.

Fresh pasta dressed with a white meat ragù (without tomato) and enriched with truffle shavings. An elegant dish with an intense aroma.

Pasta stuffed with soft burrata cheese, served with a sweet and savory pistachio sauce and fresh stracciatella cheese. A modern, creamy, and indulgent dish.

A typical surf and turf combination from Lazio cuisine. Egg pasta with flavorful mussels and a Roman pecorino cream. Savory and decisive.

Large ravioli stuffed with ricotta and truffle, dressed with a yellow saffron sauce and crispy guanciale. A complex dish combining earthy, spicy, and savory flavors.

Short pasta in a rolled shape dressed with meat ragù without tomato and summer truffle. Rich and aromatic.

A classic of Italian seafood cuisine. High-quality spaghetti sautéed with fresh clams, garlic, oil, chili pepper, and parsley. Pure and delicate sea flavor.

Large tube-shaped pasta dressed with a sauce of chopped octopus, sweet cherry tomatoes, and pecorino flakes. A rustic and flavorful dish.

A prized cut of beef, tender and lean, grilled to preference. Usually served without heavy sauces to appreciate the quality of the meat.

Roast suckling lamb with potatoes, rosemary, and garlic. The meat is very tender and flavorful, a classic of Roman festive meals.

Chicken stewed with colorful peppers, tomato, and onion. A colorful and juicy dish, where the sweet flavor of the peppers pairs with the white meat.

Historic Roman stew of beef tail, cooked very slowly with tomato, celery, pine nuts, and raisins, and sometimes bitter chocolate. The meat falls off the bone and is rich in collagen.

Veal slices garnished with prosciutto crudo and a sage leaf, sautéed in a pan with white wine and butter. A quick, tender, and very flavorful dish.

Codfish slow-cooked in a sauce of cherry tomatoes, olives, and capers. A flavorful and Mediterranean fish dish, typical of Roman cuisine.

Soft meatballs slow-cooked in tomato sauce. A classic homemade comfort food.

Octopus tentacles roasted until crispy on the outside and tender on the inside. Served on a velvety potato cream and garnished with black olive powder. A modern and refined dish.

Cockerel opened and grilled or roasted with spicy herbs and oil. The skin is crispy and the meat is flavorful. Served with roasted potatoes.

Catalogna chicory sprouts served raw, crisp and curled in ice water. Dressed with a crushed sauce of anchovies, garlic, vinegar, and oil. A fresh and flavorful winter Roman side dish.

Potatoes cut into pieces and baked with rosemary and salt. Golden on the outside and soft on the inside.

Artichoke prepared according to tradition: 'Alla Romana' is stewed with mint and garlic, soft; 'Alla Giudia' is fried whole, crispy like a potato chip. Two icons of Roman cuisine.

Leafy green vegetable with a bitter taste, boiled and then sautéed in a pan with garlic, oil, and chili pepper. A simple but very flavorful side dish.

Green broccoli florets boiled and sautéed in a pan with garlic and oil to flavor them. Tender and tasty.

Rich salad with lettuce, chicken, croutons, cheese, and a creamy dressing. A fresh and international main course.

Fresh salad with mixed seasonal vegetables and tuna. Light and healthy.

Fresh buffalo mozzarella served with slices of tomato and basil. Dressed with extra virgin olive oil. An Italian classic that celebrates the colors of the flag.

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

Creamy classic cheesecake on a biscuit base, enriched with pistachio cream. Sweet and indulgent.

A typical dessert of Roman-Jewish tradition. A shortcake filled with sweet ricotta and sour cherries. A perfect contrast between sweet and sour.

Classic chocolate cake, soft and rich. Perfect for chocolate lovers.

A cup of mixed berries served with a scoop of vanilla ice cream. A fresh and light dessert.

Natural mineral water in a large bottle.

Sparkling mineral water in a large bottle.

Classic carbonated soft drink with cola flavor.

Carbonated soft drink with orange flavor.

Carbonated soft drink with lemon and lime flavor.

Traditional Italian espresso.

Espresso with foamed milk.

Hot infusion of tea leaves.

Relaxing infusion of chamomile flowers.

International pale lager beer, balanced and refreshing taste.

Unfiltered Sardinian beer, golden in color and cloudy in appearance. Full-bodied and moderately bitter taste.

Sicilian beer with sea salt crystals. Smooth and round taste.

Craft IPA-style spelt beer. Aromatic and full-bodied.

Amber Belgian Ale style beer, with spicy and fruity notes.

Unpasteurized beer, kept fresh as if just produced. Creamy and smooth taste.

Double malt red beer, with a robust body and caramel notes.

The classic Italian aperitif. Sweet-bitter, sparkling, and refreshing.

A more bitter and decisive version of the spritz, intense red color.

Fresh Cuban cocktail with mint, lime, and rum.

Spicy and refreshing ginger-based long drink.

A variation of the Negroni with whiskey instead of gin. Rich and warm.

Energizing coffee cocktail, perfect after dinner.

A sour and salty Mexican cocktail based on tequila.

Simple and popular long drink with rum and cola.

Classic cocktail based on cognac, balanced between sweet and sour.

The quintessential long drink, dry and aromatic.

Gin Tonic prepared with premium gin for more complex aromas.