A Rota Pizzeria Romanesca

A classic potato croquette enriched with Roman flavors of Pecorino and black pepper. Crispy outside and soft inside. A typical tasty appetizer from the capital.

The king of Roman street food: fried tomato rice ball. 'Al telefono' means the mozzarella inside stretches when pulled apart, resembling telephone cords.

A variation of the classic supplì with Carbonara seasoning. Rice seasoned with egg, pecorino, pepper, and crispy guanciale. Rich and flavorful.

A fried pasta timbale, typical of central-southern Italian cuisine. Here proposed with bucatini pasta dressed with Amatriciana sauce (tomato, guanciale, pecorino).

A tasting platter that includes three Roman fried classics. Ideal for trying different specialties at once.

Salt-cured cod fillet (baccalà) battered and fried, served on a chickpea cream. A classic of Roman tradition, crispy and flavorful.

Fresh salad of stale bread softened with vinegar, tomatoes, and onion. Served with fresh buffalo mozzarella. A rustic and refreshing summer dish.

Fritter made with shredded boiled meat, breaded and fried. Accompanied by a flavorful green sauce based on parsley and anchovies.

Sandwich made with sliced bread filled with mozzarella and ham, dipped in egg and fried. Golden and stringy.

Simple pizza without cheese, seasoned only with tomato sauce and extra virgin olive oil. Light and flavorful, it enhances the taste of the dough.

Traditional pizza without cheese with tomato, garlic, and oregano. Very aromatic and classic.

The most famous pizza in the world with tomato, mozzarella, and fresh basil. Roman style, therefore thin and crispy.

Red tomato base seasoned with champignon mushrooms and parsley. No mozzarella.

Also known as Roman pizza in other parts of Italy. Topped with tomato, mozzarella, and savory anchovy fillets.

A richer version of the Margherita with Buffalo Mozzarella DOP, creamier and more flavorful than fiordilatte.

Spicy pizza with seasoned salami. A classic for those who love strong flavors.

Half-moon shaped folded pizza, stuffed. The Roman version often includes a hard-boiled or raw egg cooked inside, along with mozzarella and ham.

Vegetarian pizza with seasonal vegetables. Ingredients vary based on market availability.

Simple and delicate white pizza with mozzarella and cooked ham. Ideal for those who don't want tomato.

A classic and flavorful combination of sweet onion and the decisive taste of tuna.

Autumn white pizza with mushrooms and crumbled sausage. Flavorful and hearty.

White pizza for cheese lovers. A creamy and intense mix of four different cheeses.

Rich pizza with many toppings: artichokes, mushrooms, olives, ham, and egg. Every bite offers a different flavor.

Crispy white pizza base topped raw with quality prosciutto crudo slices.

Rustic white pizza with sliced or diced potatoes and sausage. Rosemary adds an aromatic scent.

White focaccia served with fresh ingredients added after baking: buffalo mozzarella and prosciutto crudo.

A classic Roman combination: delicate zucchini flowers and savory anchovies on a white base.

Summer vegetarian pizza with fiordilatte, zucchini, eggplant, and a flavorful roasted red pepper cream.

Gourmet pizza with a tomato base, enriched with fresh stracciatella (the heart of burrata), anchovies, and citrus notes of lemon.

Stuffed or rich pizza, with cheese cream, sweet peppers, and lightly grilled mortadella to enhance its flavor.

An original pizza dessert, with fresh yogurt cream, peaches, and crunchy amaretti cookie crumbs.

Sweet version of pizza, filled with indulgent ingredients. Ask staff for the current filling.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Truffle ice cream (usually chocolate or hazelnut coated in cocoa) served immersed in hot espresso coffee.

Typical Roman dessert: a soft sweet bun cut in half and filled, in this version with sweet ricotta and sour cherries.

Artisanal fresh fruit sorbet, perfect for cleansing the palate at the end of the meal.

Still or sparkling mineral water in a bottle.

Carbonated soft drinks such as Cola, Orangeade, or similar.

Medium-sized draft beer, usually 0.4L or 0.5L.

A glass of white or red wine. The price varies depending on the type chosen.

Italian espresso coffee, strong and aromatic.

Herbal digestif liqueurs (amari) or pomace distillates (grappa) to be drunk after a meal.