Tira e Molla Roma

A trio of toasted bread slices with different toppings: classic tomato, mozzarella with raw ham, and marinated zucchini. Crispy and savory. A great shared appetizer to start the meal.

A whole artichoke deep-fried until golden and crispy, known as 'Carciofo alla Giudia'. Nutty, salty, and tender on the inside with crunchy leaves. A classic Roman specialty.

A platter of seasonal grilled vegetables served with creamy buffalo mozzarella and crunchy walnuts. Fresh and light with a mix of smoky and milky flavors.

Crispy potato fries topped with a creamy cheese and black pepper sauce (Cacio e Pepe style). Rich, salty, and addictive. Best eaten hot.

Tender pieces of squid coated in batter and deep-fried. Crispy outside and soft inside. Served with lemon for squeezing.

A mixed basket of small fried snacks including supplì (rice balls) with various fillings like tomato-bacon sauce and cheese-pepper, plus potato croquettes. Crunchy comfort food.

A soft, savory custard made from artichokes, served on a bed of cheese and pepper cream. Smooth texture with a delicate vegetable flavor.

A large antipasto board featuring a selection of Italian cured meats, cheeses, and walnuts. Savory and rich. Perfect for sharing with wine.

A vegetarian board offering grilled or marinated garden vegetables paired with cheeses and walnuts. Fresh and varied textures.

Warm focaccia bread seasoned with extra virgin olive oil and fragrant rosemary. Chewy and aromatic. Ideal for dipping or eating alongside a meal.

A fresh salad of sliced tomatoes and creamy buffalo mozzarella. Simple and refreshing, usually dressed with basil and olive oil.

Thin slices of air-dried beef served with peppery arugula and shavings of Grana cheese. Lean, salty, and savory.

Classic Italian pairing of salty cured prosciutto (raw ham) and milky buffalo mozzarella. A rich and balanced cold appetizer.

Thick, spaghetti-like pasta tossed in a creamy emulsion of Pecorino Romano cheese and black pepper. Salty, spicy, and rich. A signature Roman dish.

Stuffed pasta pockets filled with mild ricotta cheese and spinach, served in a simple butter and sage sauce. Soft and aromatic.

Stuffed pasta pockets filled with ricotta and spinach, served with a classic red tomato and basil sauce. Comforting and savory.

Thick pasta served with a rich sauce made of eggs, hard cheese (Pecorino), and cured pork (guanciale). Creamy and savory without using cream.

Pasta served in a tangy tomato sauce accented with salty olives and capers. A flavorful dish similar to puttanesca.

Pasta with crispy cured pork (guanciale), Pecorino cheese, and black pepper. Essentially a Carbonara without egg or Amatriciana without tomato. Rich and savory.

Pasta served in a sauce of tomatoes, cured pork (guanciale), and Pecorino cheese. Savory with a hint of pork fat richness.

A warm soup featuring squid and chickpeas, served with toasted bread cubes. Earthy and seafood-flavored.

A simple vegetable soup with potatoes and carrots. Light, warming, and served with croutons.

Ground meat balls simmered in a rich tomato sauce, served with roasted potatoes. A comforting, home-style dish.

A large, thin cutlet of veal breaded and fried until golden. Served with fresh salad and fries. Crispy and tender.

Tender slices of beef cooked with white wine, served with arugula, sun-dried tomatoes, parmesan cheese, and potatoes. Savory and aromatic.

Pieces of chicken stewed 'hunter style' with tomatoes, olives, and herbs. Served with roasted potatoes. Rustic and flavorful.

A premium cut of beef steak (ribeye), sliced and served with roasted potatoes. Juicy, marbled, and rich in flavor.

A large beef patty topped with cheddar, bacon, onion, eggplant, and fresh vegetables. Can be served with or without the bun. Served with fries.

Meatballs served in a creamy cheese and pepper sauce, accompanied by bitter sautéed chicory greens and potatoes. Rich and hearty.

Vegetarian balls made from eggplant, served with spicy sautéed chicory and roasted potatoes. Savory and soft.

A mixed salad with buffalo mozzarella, corn, olives, and carrots. Fresh and substantial.

A protein-rich salad with tuna, eggs, and anchovies mixed with fresh vegetables. Savory and satisfying.

A distinct salad with smoked salmon, sharp blue cheese, pine nuts, and arugula. Bold flavors with a smoky kick.

A Greek-style salad featuring feta cheese, olives, and corn on mixed greens. Tangy and fresh.

A fresh salad with tuna, avocado, corn, and olives. Creamy texture from the avocado balances the fresh vegetables.

Deep-fried potato sticks. Hot, crispy, and salted.

Oven-roasted potato chunks, usually seasoned with rosemary and salt. Crisp outside and soft inside.

Simple salad of mixed green leaves dressed with oil and vinegar.

Assortment of seasonal vegetables cooked on a grill. Smoky and tender.

Sautéed chicory greens seasoned with garlic and chili pepper. A traditional Roman side dish with a pleasantly bitter taste.

Classic Italian dessert with layers of coffee-soaked ladyfingers and sweetened mascarpone cream, dusted with cocoa. Creamy and energizing.

A dense chocolate dessert shaped like a salami, made with chocolate and biscuit pieces. Served with whipped cream. Rich and crunchy.

A twist on tiramisu using Pan di Stelle chocolate cookies soaked in coffee, layered with mascarpone and Nutella. Sweet and chocolatey.

Silky cooked cream dessert topped with strawberry or chocolate sauce. Smooth and milky texture.

Creamy cheesecake served with a choice of toppings like berries, Nutella, or chocolate cookies. Rich and dense.

Warm chocolate pie, likely with a molten center or rich filling. Served hot for a comforting dessert.

One liter of still or sparkling water, microfiltered and served in a carafe.