Trattoria Mari e Monti

A large platter of assorted house appetizers. Usually includes a selection of cold cuts, marinated vegetables, cheeses, and chef's specialties. Ideal for sharing to start the meal.

A selection of freshly sliced Italian cured meats. Includes varieties like prosciutto crudo, salami, and coppa. Served on a wooden board, perfect with bread.

Classic Italian pairing of aged prosciutto crudo and fresh mozzarella. The salty flavor of the prosciutto balances the milky sweetness of the mozzarella.

Fresh salad of buffalo mozzarella, ripe tomatoes, and basil. Simply dressed with extra virgin olive oil and salt. A light dish representing the colors of the Italian flag.

Fresh salmon fillet marinated with citrus, aromatic herbs, and oil. It has a delicate and fresh taste. Often served as a light appetizer.

Cured ham served with fresh seasonal fruit, typically melon or figs. The sweet-salty contrast is highly appreciated in Italian cuisine.

Floured and fried calamari rings, golden brown. Crispy outside and tender inside. Often served with a squeeze of lemon.

Sautéed mussels and clams in a pan with oil, garlic, and parsley. The sauce is flavorful and ideal for dipping bread ('scarpetta').

A warm or cold salad made of tender boiled octopus and diced potatoes. Dressed with olive oil, parsley, and lemon.

Tripe slowly stewed in a rich tomato sauce with aromatic herbs. A traditional Roman dish, flavorful and with a soft texture. Often served with grated pecorino cheese.

Wide, flat egg pasta (pappardelle) served with a creamy crab sauce. The flavor is rich with seafood and the sweetness of the crab.

Thick, long pasta, hollow in the center. The sauce is based on tomato, crispy guanciale (cured pork jowl), and pecorino cheese. A Roman dish with a strong flavor.

Fresh pasta filled with creamy cheese (burrata) and spinach. Simply dressed with melted butter and aromatic sage to enhance the filling.

Soft potato gnocchi served with Genovese pesto (basil, pine nuts, garlic, Parmesan, and oil). A classic Ligurian dish, fragrant and tasty.

Thick, long pasta with a hole in the center. The sauce is based on tomato, crispy guanciale, and pecorino cheese. A Roman dish with a strong flavor.

Rice slowly cooked in broth and finished with abundant Parmigiano Reggiano cheese and butter. Creamy, simple, and rich in umami.

Typical Apulian pasta shaped like small ears. Dressed with crumbled, flavorful sausage, often accompanied by vegetables or tomato.

Chef's daily special. Ingredients vary based on the season and market availability.

A large shared platter with a variety of grilled fish and shellfish. Generous portion for two people. Dressed with oil and lemon.

Fresh fish fillet pan-seared. Preparation varies according to preference (e.g., acqua pazza, butter, or with herbs).

Fish fillet baked in parchment paper with seafood and herbs. This technique keeps the fish moist and intensifies the flavors.

Renowned thick-cut bone-in steak (T-bone). Grilled at high temperature, usually served rare. The meat is flavorful and juicy.

Grilled beef steak cut into slices (hence the name). Often served on a bed of arugula with Parmesan shavings and balsamic vinegar.

Grilled Italian pork sausage. Rich in spices and flavor, crispy outside and juicy inside.

Grilled lamb chops. So named because they are eaten very hot with your hands, 'burning your fingers'.

Grilled pork chop. Flavorful and substantial meat, simply grilled to enhance its taste.

A prime cut of beef, very tender and lean. Grilled to your desired doneness.

Selection of various grilled meats (e.g., beef, pork, lamb, sausage). A generous dish ideal for sharing for two.

Beef fillet pan-seared with your choice of sauce (e.g., green pepper, mushroom, red wine). Tender and full of flavor.

Thin slices of veal topped with prosciutto and sage, sautéed in white wine. A classic Roman dish, literally 'jumps in the mouth' for its deliciousness.

Veal cutlet breaded and fried in clarified butter. Crispy and golden on the outside, tender on the inside.

Fresh salad with a mix of green leaves and seasonal vegetables. A light and healthy side dish.

Simple salad of peppery arugula and sweet tomatoes. Dressed with olive oil and salt, sometimes with cheese shavings.

Salad of radicchio, with a slightly bitter taste. Excellent for cleansing the palate after meat dishes.

Fresh spinach sautéed with garlic and olive oil. A classic and nutritious side dish.

Potatoes cut into pieces and roasted in the oven until golden brown, seasoned with rosemary and salt.

Mixed mushrooms sautéed with garlic, oil, and fresh parsley. Very flavorful and aromatic.

Premium Japanese lager beer. It has a rich, malty taste and a deep aroma.

Famous Italian lager beer. Balanced, with a slight bitterness and malt aroma. Very refreshing.

Cocktail based on Campari, an Italian red bitter. Served with soda for a dry taste or with orange juice for a sweeter, fruitier flavor.

Classic strong and aromatic Italian cocktail. Composed of equal parts gin, red vermouth, and Campari, served with ice and an orange peel.

Long drink prepared with whisky and soda, served in a tall glass with plenty of ice. Fresh and fizzy.

The most famous Italian aperitif. Made with Prosecco, Aperol, and a splash of soda. Sweet-bitter taste and vibrant orange color.

Light, low-alcohol beverage. Mix of Aperol and sparkling water. Perfect for a refreshing aperitif.

Timeless cocktail based on gin and tonic water. Aromatic, dry, and refreshing, served with ice and a slice of lemon or lime.

Vodka served with soda (neutral and dry taste) or tonic water (bitterish taste). A simple and clean drink.

Historic brand of Italian vermouth. Can be white (sweet) or red (more spiced and aromatic). Usually served with ice as an aperitif.

French cocktail made with dry white wine and crème de cassis (blackcurrant liqueur). Pinkish color and fruity taste.

Elegant variation of Kir, made with Champagne or sparkling wine instead of white wine, combined with crème de cassis.

Light and bubbly cocktail made with Champagne (or sparkling wine) and fresh orange juice. Popular for brunch.

Famous Venetian cocktail based on Prosecco and fresh white peach purée. Sweet, fragrant, and pinkish in color.

The 'King of Cocktails'. Made with gin and a small amount of dry vermouth. Served very cold in a coupe glass with a green olive.

Fortified wine produced in Spain. It can range from very dry (Fino) to sweet and rich. It has a complex aroma of nuts and dried fruit.

One of the most well-known Italian sparkling wines. Fresh, aromatic, and with lively bubbles. Notes of green apple and flowers.

High-quality Italian sparkling wine produced using the classic method (bottle fermentation), similar to Champagne. Elegant and complex.

House white wine served by the glass. Usually a dry and fresh wine that pairs well with appetizers and fish.

House red wine served by the glass. Generally medium-bodied, suitable for accompanying meat and pasta.

Alcohol-free beer. It retains the taste of malt and hops but without the alcohol content.

Sweet, fizzy cola-flavored beverage. Famous worldwide.

Non-alcoholic sparkling ginger beverage. Sweet and slightly spicy taste.

Juice made from blood oranges (sanguinelle). It has a sweet flavor with a characteristic tartness and a ruby red color.

Classic blonde orange juice. Rich in vitamin C, sweet, and thirst-quenching.

Sweet and velvety peach juice. Pleasant and fragrant.

Non-alcoholic mix of various fruit juices. Colorful, sweet, and refreshing.

Still mineral water (non-carbonated).

Mineral water with added carbon dioxide (sparkling).