Antico Caffè Castellino

The most classic and representative pizza of Neapolitan tradition. Simply topped with tomato, mozzarella, and fresh basil. The colors recall the Italian flag, the taste is fresh and balanced.

A traditional pizza without cheese. Topped with tomato, garlic, olive oil, and oregano or parsley. Intense and aromatic flavor, ideal for those who prefer to avoid dairy.

Pizza topped with tomato sauce, buffalo mozzarella, and slices of prosciutto crudo often added at the end of cooking. A perfect combination of the sweetness of buffalo mozzarella and the saltiness of cured ham.

Pizza divided into four sections, each topped differently to represent the seasons. Typical ingredients include artichokes, mushrooms, cooked ham, and black olives.

A rich variation of the Quattro Stagioni, with ingredients mixed on the pizza instead of divided. Includes tomato, mozzarella, mushrooms, artichokes, olives, cooked ham, and the addition of sausage.

Pizza rich in vegetables with the distinctive addition of radicchio, typical of the Treviso area. The flavor is a mix of the sweetness of the vegetables and the slightly bitter note of the radicchio.

Pizza with a tomato and mozzarella base, enriched with fresh mushrooms and Grana cheese shavings added after cooking. Savory taste and interesting texture.

Typical Roman pizza with tomato, mozzarella, and anchovy fillets. A strong and very savory flavor.

Similar to Margherita but prepared with DOP Campana buffalo mozzarella. Richer and creamier, finished with fresh basil and a sprinkle of Parmesan.

A flavorful variation with anchovies, capers, and oregano. A classic combination from Southern Italy, very aromatic and savory.

Simple pizza topped with tomato, mozzarella, and sliced onions. The sweet flavor of cooked onion pairs well with the cheese.

Vegetarian pizza topped with fresh vegetables such as zucchini and peppers. Light and colorful, it offers a sweet and delicate taste.

A pizza loved by children, topped with sausage slices on a Margherita base. Simple and smoky flavor.

Pizza for those who love spicy food, topped with spicy salami (often ventricina or salamino). The fat from the salami melts during cooking, flavoring the tomato.

White pizza without tomato, topped with a selection of four cheeses, usually including mozzarella, gorgonzola, fontina, and another hard or soft cheese. Creamy and intensely flavored.

White pizza with mozzarella and champignon mushrooms. Often includes sausage as well. The name evokes the flavors of the forest.

Long egg pasta topped with a traditional sauce made from guanciale, tomato, Pecorino Romano, and pepper. A classic of Lazio cuisine with a strong flavor.

Famous Roman dish. Pasta tossed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Rich, creamy, and flavorful.

One of Rome's oldest dishes. Pasta tossed with Pecorino Romano cheese and abundant black pepper. Spicy and savory flavor with a creamy texture.

Layered baked pasta with meat sauce, béchamel, and Parmesan. A rich and hearty dish from the Emilia tradition.

The simplest and most iconic pasta dish. Spaghetti topped with fresh tomato sauce and basil leaves. Light and fragrant.

Rice slowly cooked with tender zucchini and shrimp. A delicate dish that combines the flavors of the garden with those of the sea.

Egg pasta served with a rich, slow-cooked ground meat sauce in tomato. Homely and enveloping flavor.

Potato gnocchi topped with tomato sauce, mozzarella, and basil, then baked. Stringy and tasty, typical of Campanian cuisine.

Pasta topped with Genovese pesto, a raw sauce made from basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil. Fresh and aromatic.

Creamy risotto prepared with mushrooms (often porcini or mixed), finished with butter and cheese. Earthy and rich flavor.

Fresh pasta filled with ricotta and spinach, usually served with butter and sage or tomato sauce. Delicate taste and soft texture.

Grilled beef steak served with a side of french fries. A classic meat second course, juicy and hearty.

Breaded and fried meat cutlet in butter or oil, served golden and crispy with fries. Traditional Milanese dish.

Chicken cooked in the oven or on a spit, flavored with rosemary and other herbs. Crispy skin and tender meat, served with fries.

Thin slices of veal with prosciutto crudo and sage, quickly cooked in a pan with white wine and butter. Typical Roman dish, tender and flavorful.

Thin strips of beef sautéed in a pan, served on a bed of fresh arugula and Parmesan shavings. A light and tasty dish.

Short and concentrated espresso, brewed under high pressure. It has an intense, full-bodied taste and a hazelnut-colored crema on top.

Decaffeinated espresso but with the same rich taste as traditional coffee. Ideal for those who want to avoid stimulants.

Espresso diluted with hot water. Less intense than espresso, more similar to filter coffee, to be sipped slowly.

Espresso served with a dollop of sweet whipped cream on top. A small creamy indulgence.

Hot drink made with coffee and abundant hot milk, without the dense foam of cappuccino. Soft and milky taste.

Classic Italian breakfast drink made with espresso, hot milk, and a thick layer of frothed milk.

Thick and creamy hot drink made with cocoa and milk. Sweet and comforting, perfect for cold days.

Hot chocolate served with fresh whipped cream on top. A very rich drinkable dessert.

Infusion of tea leaves in hot water. Usually served with lemon or milk on the side.

Infusion of chamomile flowers, known for its relaxing and calming properties. Floral and delicate taste.

Warm alcoholic drink flavored with mandarin or orange. Sweet and warming.

Chilled espresso coffee served iced, often sweetened. Refreshing and energizing.

Brewed and cooled tea, served with ice and often lemon or peach. A thirst-quenching drink.

Summer version of cappuccino, served with ice or shaken to maintain creaminess at low temperature.

An alcoholic or non-alcoholic drink served before a meal to stimulate the appetite, often accompanied by snacks.

Intense bright red Italian bitter liqueur, usually served with ice or soda water. Intense herbal and fruity taste.

Sweet, dark Italian vermouth, aromatic and spicy. Classic cocktail ingredient or to be drunk neat.

Italian sparkling white wine, fresh and fruity with lively bubbles. Perfect for toasts or aperitifs.

Clear spirit served in fruit-flavored variations (e.g., peach, melon, strawberry). Sweet and alcoholic taste.

Grain distillate aged in wooden barrels. Complex flavor, with notes of wood, spices, and peat.

Fine French wine distillate, aged in oak barrels. Rich, warm, and velvety taste.

French liqueur made from cognac and bitter orange essence. Sweet, citrusy, and complex, excellent as a digestif.