Emporio

A rich platter to share with assorted cold cuts and cheeses, accompanied by honey and jams. Also includes beans served in terracotta and mixed bruschettas. Ideal for tasting different specialties.

Fresh buffalo mozzarella from Campania served with thin slices of aged Parma ham. A classic Italian appetizer, fresh and flavorful.

Large green olives stuffed with minced meat, breaded and fried. Crispy outside and soft inside, they are a typical specialty from the Marche region.

Fried rice croquette in an elongated shape, seasoned with meat ragù and with a heart of melted mozzarella. An iconic Roman street food, crispy and tasty.

Variation of supplì inspired by Gricia pasta, with rice seasoned with pecorino, black pepper, and crispy guanciale, without tomato. Flavorful and decisive.

Fried rice croquette seasoned with pecorino cheese, black pepper, and zucchini flowers. A delicate but flavorful taste, typical of Roman tradition.

Zucchini sticks or slices coated in a light batter and fried until golden. Crispy and dry, served hot.

Breaded and fried potato puree cylinder with a mozzarella center. Soft and comforting.

Small fried meatballs made from eggplant pulp, flavored with cheese and aromatic herbs. A delicious and soft vegetarian appetizer.

Fried zucchini flowers in batter, filled with stringy mozzarella and a fillet of salted anchovy. A classic Roman appetizer with a sweet and savory contrast.

Creamy Greek sauce based on yogurt, cucumbers, and garlic. Fresh and pungent, served with crunchy croutons for dipping.

Beans stewed in tomato sauce served in a terracotta pot. They have a spicy note that warms the palate.

Rice bake prepared according to the chef's imagination. Usually oven-baked with seasonal ingredients.

Hot dish served in a single-serving cocotte with stewed chickpeas and zucchini. A flavorful and rustic vegetarian dish.

Baked layered dish with fried eggplant, tomato sauce, mozzarella, and parmesan. Soft, rich, and very flavorful.

Pasta stir-fried in a pan with olive oil, golden garlic, and spicy chili pepper. A simple dish but with a decisive and aromatic taste.

Pasta seasoned with a simple tomato sauce and fresh basil. The classic light and fragrant Italian dish.

Typical Roman pasta seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Savory, creamy, and spicy.

Pasta with tomato sauce, garlic, and chili pepper. A spicy and lively sauce, typical of Roman cuisine.

Pasta with sauce based on tomato, crispy guanciale, and pecorino. A dish with an intense and savory flavor.

Considered the ancestor of Amatriciana, it's pasta with crispy guanciale, pecorino, and black pepper, without tomato. Rich and very flavorful.

Famous Roman pasta seasoned with a cream of raw pasteurized eggs from the heat of the pasta, pecorino, crispy guanciale, and black pepper. Creamy and rich.

Thick fresh pasta similar to spaghetti, seasoned with cacio e pepe cream and enriched with the sweetness of zucchini flowers.

Chef's daily special with fresh homemade pasta and seasonal ingredients. Ask the staff for details.

Large mixed salad with fresh raw vegetables. Light, crispy, and refreshing.

Rich salad with canned tuna and fresh vegetables. A light but protein-rich single dish.

Classic Caesar Salad with chicken, lettuce, croutons, parmesan shavings, and the typical creamy dressing. Flavorful and complete.

Assortment of seasonal vegetables roasted in the oven. Simple and light.

Leafy green vegetable with a bitter taste. Can be served boiled with lemon ('all'agro') or sautéed in a pan with garlic and chili pepper ('ripassata').

Whole artichokes, cleaned and slowly cooked in a pan with oil, garlic, parsley, and mint. Tender and very aromatic.

Chef's special meat dish or main course of the day.

Melted scamorza cheese served in a hot terracotta dish with slices of ham. Stringy and flavorful.

Layered dish with chicken and vegetables, seasoned with a balsamic glaze.

Chicken stir-fried in a wok with crunchy vegetables, soy sauce, and smoked cheese. An oriental touch.

Crispy white pizza base seasoned only with oil and salt.

Focaccia served with slices of cured ham.

Focaccia with fresh buffalo mozzarella and arugula.

Rich focaccia with cherry tomatoes, mozzarella, pickled artichokes, and tuna.

Focaccia topped with bresaola (lean beef cured meat), grana cheese shavings, and arugula.

Closed calzone, half-moon shaped, oven-baked.

Calzone filled with mixed vegetables and mozzarella.

Calzone with customizable filling of the customer's choice.

Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Soft zabaione cream (eggs and sweet wine) served with coffee.

Creamy fresh cheese tart, flavored with orange and cinnamon.

Dessert with crumbled crispy puff pastry and cream.

Soft and rich chocolate cake.

Classic homemade cake with apples and a hint of lemon.

Cooked vanilla cream covered with a crunchy caramelized sugar crust.

Warm cake with a molten chocolate center that flows out when cut.

Chef's daily sweet special based on the season.

Table water served in a carafe.

Sealed bottled water

German Pilsner beer, clear and easy to drink with a slightly bitter taste.

German wheat beer, cloudy and aromatic.

Structured and intense double malt red beer.

Selection of white and red wines available by the carafe or glass.

Classic carbonated drinks.

Large carafe of Coca Cola.

Carbonated soft drinks in cans.

Italian espresso and variations.

Typical Italian herbal digestif liqueurs.

Sweet liqueurs and traditional digestifs.

Italian pomace distillate, available in white or aged (barrique-aged) version.