Tonnarello Scala

French fries seasoned with a pecorino cheese cream and black pepper. A rich appetizer that combines the crispiness of potatoes with the typical flavor of Roman pasta.

Three slices of toasted bread seasoned in different ways: classic with tomato, with mozzarella, and with cured ham. Crispy and flavorful, ideal for starting the meal.

Assortment of small Roman fried items (supplì) with various traditional fillings and potato croquettes. Crispy outside and soft inside.

Fried calamari rings served in a traditional paper cone. Light and crispy fry, to be enjoyed hot.

Assortment of mixed typical Italian cured meats and cheeses. Perfect for sharing, accompanied by bread or focaccia.

Fresh salad with buffalo mozzarella and tomato slices. Dressed with basil and extra virgin oil. A light and fresh classic.

Cold dish with aged cured ham and fresh buffalo mozzarella bites. Perfect balance between savoriness and sweetness.

Fresh and light summer appetizer. The sweet taste of melon pairs with the savoriness of cured ham.

Simple white focaccia, freshly baked, seasoned with extra virgin olive oil and rosemary needles. Crispy and fragrant.

Basket of fresh bread to accompany the dishes.

Thick fresh pasta (tonnarello) with a dense cream of Pecorino Romano and freshly ground black pepper. Intense, savory, and spicy flavor.

Fresh pasta with a sauce based on egg yolk, pecorino, and crispy guanciale. Rich, creamy, and very flavorful.

Fresh pasta with a Mediterranean sauce of cherry tomatoes, eggplant, olives, and capers. Rich and flavorful vegetable taste.

Fresh pasta served with a tomato sauce enriched with meatballs. A hearty and traditional single dish.

Fresh pasta with tomato sauce, guanciale, and pecorino. Strong flavor with the savoriness of guanciale and cheese.

Fresh pasta with crispy guanciale, pecorino, and pepper. Known as white Amatriciana, it is savory and rich in flavor.

Short ribbed pasta with basil pesto, whole pine nuts, and fresh cherry tomatoes. Fragrant dish with a fresh taste.

Layered baked pasta with meat ragù, béchamel, provola, and mozzarella. Rich, soft, and gratinated dish.

Veal slices with cured ham and sage, cooked in white wine. Tender and flavorful meat, served with mashed potatoes.

Roasted lamb cooked in the oven with herbs. Flavorful and tender meat typical of Roman cuisine, served with roasted potatoes.

Oxtail stew slow-cooked with tomato, celery, and spices. The meat is very tender and falls off the bone, the sauce is rich and dense.

Stewed chicken with peppers and tomato. A colorful and juicy main course, with the sweet taste of peppers.

Grilled and sliced beef, served on a bed of fresh arugula with Grana cheese shavings and cherry tomatoes. Juicy red meat and a fresh side dish.

Large slice of breaded and fried meat until golden. Crispy outside and tender inside, served with french fries.

Thin beef strips sautéed with white wine, served with arugula and Grana shavings. Quick and tasty dish.

Meatballs cooked in the rich oxtail sauce, with tomato, celery, and herbs.

Beef meatballs served with a pecorino cheese cream and black pepper. A union of meat and seasoning typical of pasta dishes.

Codfish meatballs stewed with tomato, olives, pine nuts, and raisins. Sweet and sour taste typical of Jewish-Roman cuisine.

Classic meat meatballs in tomato sauce, prepared according to traditional homemade recipe.

Vegetarian meatballs made with eggplant and potatoes. Soft and tasty.

Leafy green vegetables sautéed with garlic, oil, and chili pepper. Bitter and spicy taste.

Fresh green salad with tomatoes. Light side dish.

Cut potatoes roasted in the oven, golden and soft.

Classic French fries.

Mashed potatoes whipped until they become a soft cream.

Classic pinsa with tomato, mozzarella, and basil. Light and digestible dough, typical of Rome.

Pinsa with tomato, mozzarella, and champignon mushrooms.

White pinsa inspired by the famous first course, with mozzarella, pecorino, and black pepper.

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

Pinsa with a strong flavor of salted anchovies and oregano.

Pinsa with Parma cured ham added after cooking.

White pinsa with a selection of four creamy and flavorful cheeses.

Spicy pinsa with salami.

Rich pinsa with cooked ham, egg, olives, artichokes, and mushrooms.

White pinsa with mushrooms and sausage, autumnal flavor.

White pinsa with sausage and roasted potatoes, flavored with rosemary.

Pinsa with tuna, onion, and capers. Savory taste.

Pinsa with a strong flavor of sautéed chicory and sausage.

White pinsa with fresh cherry tomatoes and buffalo mozzarella added raw.

Delicate white pinsa with smoked salmon and fresh arugula.

Simple white pinsa with cooked ham and mozzarella.

Rich mixed salad with buffalo mozzarella and mixed vegetables.

Special salad with salmon, feta cheese, citrus, and walnuts. Fresh and crunchy.

Salad with bresaola, Grana shavings, and vegetables. Protein-rich and tasty.

Rich 'Niçoise' style salad with tuna, hard-boiled egg, and mixed vegetables.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Prepared to order.

Creamy cheesecake on a biscuit base, served with berry sauce or Nutella.

Classic spoon dessert made with panna cotta, soft and silky, served with strawberries.

Chocolate and dry biscuit cake with a typical shape, served with whipped cream.

Cream ice cream cup served with fresh strawberries.

Sparkling dark drink with a bitter citrus taste.

Sparkling lemon and lime flavored drink.

Sparkling orange flavored drink.

Sparkling non-alcoholic citron drink.

Tonic water.

Sparkling lemon drink.

Cola flavored sparkling drink.

Sugar-free sparkling cola drink.

Iced tea.

Ginger drink.

Fermented ginger drink, strong taste.

Energy drink.

Blonde non-alcoholic aperitif.

ACE fruit juice (Orange, Carrot, Lemon).

Orange juice or drink.

Pineapple juice.

Peach juice.

Green apple juice.

Classic Italian aperitif cocktail based on Prosecco, bitter (Aperol or Campari), and soda.

Sicilian sweet dessert wine.

Sweet sparkling Piedmontese wine.

Italian espresso coffee.

Espresso coffee with added liqueur (usually grappa or sambuca).

Hot drink with coffee and a lot of milk.

Espresso diluted with hot water.

Espresso with foamed milk.

Decaffeinated coffee.

Hot barley drink, an alternative to decaffeinated coffee.

Hot tea infusion.