Ristorante Pizzeria Castello

Aged cured ham served with fresh buffalo mozzarella. A classic Italian appetizer combining the saltiness of cured meat with the creaminess of cheese.

Mixed selection of Italian cured meats and cheeses, often accompanied by pickled vegetables or olives. Ideal for tasting different specialties.

Selection of mixed cheeses served with honey to enhance their flavor. A perfect balance between sweet and savory.

Fresh salad with sliced tomatoes, mozzarella, and basil, dressed with olive oil. Simple, light, and representative of Italian colors.

Large mixed platter of aged cured meats and various cheeses. Perfect for sharing.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan, baked. Rich and flavorful.

Grilled sheep meat skewers, typical of Abruzzese cuisine. Tender and flavorful.

Thin slices of bresaola (cured beef) served with fresh arugula and grana cheese shavings. A light and protein-rich appetizer.

Rolls made with bresaola slices stuffed with buffalo mozzarella and arugula. Fresh and tasty.

Classic pairing of salty cured ham and sweet melon. Very refreshing.

Cold salad composed of various seafood such as calamari, shrimp, octopus, and mussels, dressed with lemon and oil. Fresh and flavorful.

Tender boiled octopus served with boiled potato cubes, seasoned with parsley, garlic, and olive oil.

Thin slices of smoked salmon served cold, often with croutons and butter or lemon.

Very thin slices of raw swordfish marinated with citrus and oil. Delicate and refined.

Clams sautéed in a pan with oil, garlic, and white wine. Served with their flavorful sauce.

Mussels sautéed in a pan with garlic, oil, parsley, and pepper. Intense sea flavor.

Boiled shrimp served in pink sauce (mayonnaise and ketchup). A much-loved retro appetizer.

Octopus stewed in a sauce of tomato, garlic, and spices. Ideal for dipping bread.

Large mixed seafood appetizer with six different preparations or fish tastings.

Short pasta with tomato sauce, crispy guanciale, and pecorino romano. A Roman cuisine classic.

Spaghetti with a cream of eggs, pecorino romano, guanciale, and black pepper. Rich, creamy, and without cream.

Ancestor of carbonara and amatriciana: pasta with guanciale, pecorino, and pepper, without tomato or eggs.

Thick fresh pasta simply topped with abundant pecorino romano and freshly ground black pepper. Creamy and spicy.

Thick egg pasta with sautéed porcini mushrooms. Intense forest flavor.

Egg pasta with classic meat ragu and tomato sauce. A rich and hearty dish.

Layers of egg pasta interspersed with meat ragu, béchamel, and parmesan, baked until golden.

Large pasta cylinders filled with meat or ricotta and spinach, covered in sauce and baked.

Potato gnocchi with tomato sauce, mozzarella, and basil, then baked.

Gnocchi served with a rich sauce of pork ribs and sausage.

The simplest and most classic pasta dish, with tomato sauce and fresh basil.

Pasta with spicy tomato sauce, garlic, and parsley. 'Arrabbiata' (angry) due to the chili pepper.

Stuffed pasta served with a creamy tomato and cream sauce.

Stuffed pasta served in hot broth. A comforting and traditional dish.

Tortellini with a creamy sauce of cream and diced cooked ham.

Soup prepared fresh according to daily ingredient availability.

Creamy risotto slowly cooked with broth and porcini mushrooms. Fragrant and autumnal.

Egg pasta tossed with butter and parmesan until a rich cream is formed.

Pasta with Genovese pesto (basil, pine nuts, garlic, parmesan, oil).

Spaghetti sautéed with clams, garlic, oil, and parsley. A seafood classic.

Pasta with mixed seafood (mussels, clams, shrimp, calamari) and fresh tomato.

Potato gnocchi with clams and truffle shavings or sauce. A refined surf and turf combination.

Creamy risotto prepared with a delicate shrimp-based sauce.

Risotto with mixed seafood, similar to 'scoglio' but with rice.

Egg pasta with a creamy salmon sauce, often with cream and a touch of tomato.

Thick fresh pasta with clams, tender octopus, and a sprinkle of pecorino romano.

Pasta with squid ink, which gives it an intense black color and a unique sea flavor.

Yellow saffron risotto enriched with clams and shrimp.

Pasta with sweet zucchini and sautéed shrimp. A delicate and classic combination.

Stuffed pasta served with a velvety shrimp sauce.

Pasta with basil pesto and sautéed calamari.

Grilled beef steak. Simple and juicy.

Grilled beef cut into strips, served on a bed of arugula, cherry tomatoes, and grana cheese shavings.

Floured veal slices sautéed and served with a fresh lemon sauce.

Thin slices of meat cooked in a pan and deglazed with white wine.

Thin slices of meat cooked with sweet Marsala wine, creating a slightly caramelized sauce.

Thin slices of veal with cured ham and sage, cooked in white wine. Roman specialty.

Tender, premium cut of beef served with a porcini mushroom sauce.

Beef fillet served with a creamy green peppercorn sauce.

Pork chop with bone, grilled.

Tripe stewed for a long time with tomato, mint, and pecorino romano. A humble but very flavorful traditional dish.

Cut of veal with bone, slow-cooked until very tender.

Simple chicken breast, likely grilled or pan-fried.

Whole or filleted sea bream baked, often with potatoes or herbs.

Sea bass cooked on the grill. White and delicate meat.

Grilled salmon fillet.

Shrimp cooked in a pan and deglazed with Prosecco wine.

Whole grilled calamari, served with lemon.

Grilled scampi, to be peeled at the table.

Boiled lobster served cold with tomatoes and red onion, dressed with oil and vinegar.

Pizza base topped only with tomato sauce. No cheese.

Traditional Neapolitan pizza with tomato, garlic, and oregano. No mozzarella.

The most famous pizza: tomato sauce, mozzarella, and basil.

Margherita pizza with added salted anchovies.

Margherita pizza with button mushrooms.

Pizza rich with many toppings: mushrooms, artichokes, olives, and egg.

Pizza with canned tuna and sliced onion.

Margherita pizza with sausage slices. Very popular with children.

Margherita pizza with spicy salami.

Similar to Capricciosa, but with ingredients arranged in four separate sections.

Fresh pizza with cherry tomatoes (pachino), raw arugula, and grana cheese shavings added after cooking.

Flavorful pizza with roasted peppers and sausage pieces.

Classic pizza with cooked ham and mushrooms.

Margherita pizza with tuna.

Margherita pizza served with slices of cured ham added at the end of cooking.

Premium version of the Margherita with Campana buffalo mozzarella.

Margherita pizza with pieces of fresh sausage.

White pizza (no tomato) with mozzarella, mushrooms, and sausage.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, and others).

Vegetarian pizza with mixed grilled vegetables (zucchini, eggplant, peppers).

Fresh white focaccia with bresaola, arugula, and parmesan shavings.

White pizza with buffalo mozzarella and pachino tomatoes.

Hearty white pizza with sliced potatoes and sausage.

White pizza with mozzarella and porcini mushrooms.

White pizza with smoked salmon and fresh arugula.

Delicate pizza with zucchini and shrimp.

Pizza with a strong flavor of bitter radicchio and spicy gorgonzola cheese.

Simple white pizza with sausage.

Simple white pizza with cooked ham and mozzarella.

White pizza base topped only with oil, salt, and rosemary.

Focaccia served with slices of cured ham.

Gourmet focaccia with smoked salmon and creamy burrata cheese.

Focaccia with fresh raw ingredients like cherry tomatoes and arugula.

Focaccia served with bresaola.

Stuffed pizza folded in half with mushrooms, sausage, and mozzarella.

Calzone stuffed with mixed vegetables.

Classic calzone with cooked ham and mozzarella.

Calzone stuffed with porcini mushrooms.

Toasted bread slices topped with anchovies and mozzarella.

Crostini with mozzarella and cured ham.

Crostini with mozzarella and mushrooms.

Potatoes cut into pieces and baked with rosemary.

Boiled chicory served with lemon and oil. Light and slightly bitter.

Chicory sautéed in a pan with garlic, oil, and chili pepper. Very flavorful.

Boiled spinach seasoned with lemon and oil.

Spinach sautéed in a pan with garlic and oil.

Spinach enriched with mushrooms and Grana cheese.

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

Simple lettuce salad.

Fresh salad with various types of leaves and cherry tomatoes.

Rich salad with tuna and vegetables.

Shrimp seafood and land salad.

Fresh salad with grana cheese shavings and crunchy fennel.

Salad with eggs

Toasted bread rubbed with garlic and seasoned with olive oil.

Classic bruschetta with diced tomatoes and basil.

Toasted bread spread with black olive paste.

Toasted bread spread with artichoke cream.

Bruschetta with smoked salmon and arugula.

Bruschetta with a slice of cured ham.

Bruschetta with shrimp in cocktail sauce.

Tricolore bruschetta with buffalo mozzarella, cherry tomatoes, and basil.

Rich bruschetta with creamy burrata and salmon.

World-famous spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

A spoon dessert of cream, sugar, and vanilla, often served with berry or caramel sauce.

Fresh cheese cake on a biscuit base.

Fresh and aromatic lemon cake.

Classic chocolate cake.

Cream ice cream coated with sprinkles or meringue, with a coffee center.

Chocolate ice cream coated in cocoa powder.

Cup of mixed ice cream.

Amarena cherry swirled ice cream.

Pistachio flavored ice cream.

Lemon sorbet served inside the lemon peel itself.

Coconut ice cream served in the coconut shell.

Mixed fresh fruit salad.

Fresh fruit served with a scoop of ice cream.

Fresh sliced pineapple.

Fresh seasonal fruit served with ice cream.

Light beer served on tap, fresh and thirst-quenching.

Iced tea with lemon or peach.

Sweet sparkling drink.

Coca Cola Zero Sugar.

Sparkling orange drink.

Sparkling lemon and lime drink.

Sweet and bitter Italian drink made with chinotto citrus.

Naturally sparkling mineral water.

Natural mineral water.

Sparkling Italian lemonade.

Spritz made with Aperol, Prosecco, and soda. Sweet and slightly bitter.

Light cocktail with champagne and orange juice.

Cocktail with peach puree and Prosecco.

Spritz with Campari, Prosecco, and soda. More bitter than Aperol.

Refreshing cocktail with elderflower syrup, Prosecco, mint, and soda.

Dry and fruity Italian sparkling wine from Veneto.

Prestigious French sparkling wine, dry and elegant.

Prestigious French sparkling wine, dry and elegant.