Alla Rampa dei Gracchi

Sweet Parma ham served with fresh buffalo mozzarella. A classic Italian combination that blends the saltiness of the cured meat with the creaminess of the cheese.

Thin slices of cured ham served with sweet melon. A fresh and light appetizer, perfect for summer, playing on the sweet-salty contrast.

Fine Parma ham aged 18 months, hand-cut. The thicker cut enhances the soft texture and delicate, sweet flavor.

Very thin slices of raw beef seasoned with fresh arugula and Parmesan shavings. A light, fresh, and flavorful dish.

A rich mixed platter with cured meats, cheeses, and vegetables preserved in oil. Ideal for sharing to taste various house specialties.

Fresh salad of tomatoes and buffalo mozzarella, dressed with oil and basil. Simple and refreshing, it enhances the quality of the ingredients.

Layers of fried eggplant baked with tomato sauce, mozzarella, and Parmesan. Soft, rich, and very flavorful.

Fried zucchini flowers served with savory pecorino cheese fritters. A warm, crispy, and indulgent appetizer.

Traditional Roman fry that includes various items such as supplì, cod, or battered vegetables. Crispy and served hot.

Selection of seasonal vegetables, cut and fried in a light batter. Crispy outside and tender inside.

Cold salad with a mix of boiled seafood such as calamari, shrimp, and mussels, dressed with oil and lemon. Fresh and delicate.

Tender boiled octopus cut into pieces and served with boiled potatoes, seasoned with parsley and olive oil. A rustic and flavorful dish.

Large tubular pasta with tomato sauce, crispy guanciale, and pecorino romano. A classic Roman dish with a strong flavor.

Spaghetti with a cream of eggs, pecorino romano, black pepper, and guanciale. Rich, creamy, and very flavorful.

Fresh pasta similar to spaghetti but thicker, tossed with pecorino cheese and abundant black pepper. Simple but with an intense and spicy flavor.

Short pasta with crispy guanciale, pecorino romano, and pepper, without tomato. Often considered the ancestor of Amatriciana.

Long egg pasta served with a rich beef and tomato ragu. A hearty and comforting dish.

Egg pasta with a meat ragu without tomato, flavored with pink peppercorns. Delicate and aromatic flavor.

Stuffed pasta served with a topping of provola cheese, eggplant, and sweet yellow cherry tomatoes. A dish rich in Mediterranean flavors.

Potato gnocchi topped with tomato sauce, mozzarella, and basil, then baked. Soft and stringy.

Spaghetti served with fresh clams, garlic, oil, and parsley. A classic, flavorful, and aromatic seafood pasta dish.

Flat long pasta with white fish pulp, flavorful olives, and cherry tomatoes. A delicate and tasty seafood dish.

Rice slowly cooked in fish broth with a mix of seafood and crustaceans. Creamy and full of sea flavor.

Simple pizza base seasoned only with olive oil, salt, and rosemary. Crispy and aromatic, ideal as an appetizer or side dish.

The most classic pizza with tomato sauce and mozzarella. Simple and loved by all.

A variation of the Margherita pizza prepared with buffalo mozzarella, richer and creamier than traditional mozzarella.

Pizza divided into four sections with different toppings: ham, mushrooms, artichokes, and olives. Offers a variety of flavors in one pizza.

Rich pizza with prosciutto, mushrooms, olives, artichokes, and hard-boiled egg. Flavorful and substantial.

White or red pizza topped with delicate zucchini flowers and savory anchovy fillets. A contrast of flavors typical of Roman cuisine.

Pizza with mozzarella, crumbled sausage, and mushrooms. A rustic and flavorful taste, typically autumnal.

Pizza base (Margherita or white) garnished after cooking with cured ham, fresh arugula, and Parmesan shavings. Fresh and flavorful.

Pizza with tomato sauce, mozzarella, and sliced champignons. Delicate forest flavor.

Simple but flavorful pizza with tomato, mozzarella, and anchovies. Very savory.

Pizza with oil-packed tuna and sliced onions. A classic combination with a sweet and decisive flavor.

Pizza with mozzarella and a mix of grilled or baked seasonal vegetables (like zucchini, eggplant, peppers). Light and colorful.

White pizza without tomato, topped with a selection of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Very rich and creamy.

Half-moon folded pizza stuffed with ham, mushrooms, mozzarella, and tomato. The inside remains soft and juicy.

Pizza with mozzarella, crumbled sausage, and mushrooms. A rustic and flavorful taste, typically autumnal.

Thin slices of veal cooked in a pan with Parma ham and sage, deglazed with white wine. The meat is tender and very flavorful.

Thin strips of beef quickly sautéed with arugula and cherry tomatoes. A quick and tasty main course.

Breaded veal cutlet fried in butter or oil. Crispy on the outside and tender on the inside, often served with the bone.

Tenderest cut of beef, served with a creamy green peppercorn sauce or a red wine reduction. Intense flavor and juicy meat.

Young lamb chops, breaded and fried. A classic of Roman cuisine, crispy outside and tender inside.

Floured rings of calamari and shrimp, fried. A classic seafood dish, to be enjoyed with a squeeze of lemon.

Fillets of turbot alternated with thin layers of potatoes, baked. Elegant and delicate dish.

Selection of seasonal vegetables (like zucchini, eggplant, peppers) grilled. Light and healthy.

Fresh vegetables available seasonally, prepared according to the day's recipes.

Potatoes cut into pieces and baked with oil and rosemary. Crispy outside and soft inside.

Potato sticks fried in boiling oil. The classic side dish par excellence.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables. Light and refreshing.

Simple salad of ripe tomatoes dressed with oil, salt, and basil.

Thick-cut T-bone steak, typical Tuscan. Grilled, usually served rare to appreciate its tenderness. Price is per 100g.

Dry-aged rib steak, rich in flavor and intramuscular fat. Grilled. Price is per 100g.

The most tender cut of beef, simply grilled. Lean and delicate.

Rib steak, flavorful and juicy, grilled.

Grilled beef steak, served already sliced (tagliata). Often accompanied by arugula and Parmesan.

Veal steak with bone, more delicate than beef, grilled.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - burnt fingers).

Simple grilled chicken breast. Light and healthy.

Seafood with firm and prized white meat, cooked whole or in fillets on the grill. Delicate flavor.

Fish with firm and flavorful white meat, grilled.

Grilled roasted octopus tentacles. Crispy outside and tender inside.

Whole or cut calamari grilled. Delicate sea flavor and firm texture.

Large grilled prawns with shell on to preserve their sweet flavor and juiciness.

Selection of various grilled meats (e.g., beef, chicken, lamb, sausage). Ideal for those who want to taste different cuts.

Mixed grilled fish and crustaceans. A triumph of seafood flavors.

Slices of fresh pineapple. Sweet, juicy, and digestive.

Slices of fresh seasonal melon. Sweet and aromatic.

Fresh mixed fruit salad cut into small pieces, dressed with lemon juice and sugar.

Portion of fresh strawberries or mixed wild berries (blueberries, raspberries, blackberries).

Fresh wild berries served with whipped cream or a scoop of ice cream.

Classic spoon dessert made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Creamy and energizing.

Spoon dessert made of cream, milk, and sugar thickened with gelatin. Soft and velvety consistency.

Custard cream baked with a crispy caramelized sugar crust on top.

Traditional Neapolitan cake made with chocolate and almonds, flourless. Moist and rich inside.

Shortcrust pastry tart filled with sweet ricotta cream and sour cherries in syrup. A classic Roman pastry (inspired by Jewish tradition).

Soft gelato dessert enriched with crunchy nougat pieces.

Artisanal cream gelato served with an aromatic orange sauce.

Iced dessert made from lemon juice, water, and sugar. Fresh and digestive, ideal at the end of a meal.