Candido Ristorante Pizzeria

A fried rice ball flavored with Pecorino Romano cheese and black pepper. Crispy breadcrumb coating with a soft, creamy interior. A classic Roman street food snack.

Deep-fried rice ball filled with meat sauce and mozzarella. Savory and rich with a crispy exterior. Best eaten warm as an appetizer.

An assortment of fried Italian snacks including rice balls, potato croquettes, and stuffed olives. Crunchy, savory, and perfect for sharing. Served hot.

Edible flowers of the zucchini plant filled with cheese and anchovies, then fried. Delicate flavor with a crispy batter. A seasonal Roman specialty.

Toasted bread topped with fresh diced tomatoes, olive oil, and herbs. Crunchy and refreshing. A staple Italian appetizer.

Toasted bread topped with sautéed chicory greens. Slightly bitter and garlicky flavor profile on crunchy bread. A rustic starter.

Toasted bread topped with Ciauscolo, a soft spreadable salami. Rich, savory, and slightly fatty. A hearty appetizer.

Toasted bread with spicy spreadable pork sausage and creamy buffalo mozzarella. A balance of heat and cool creaminess. Crunchy texture.

Toasted bread topped with savory crumbled sausage. Meaty and rich on a crunchy base. Simple and satisfying.

A selection of Italian cold cuts and cheeses. Salty, savory, and varied in texture. Best enjoyed with bread or wine.

Fried stuffed zucchini flower served over a rich Taleggio cheese sauce. Creamy, savory, and slightly pungent cheese flavor pairs with the delicate flower.

Battered and deep-fried filet of salt cod (baccalà). Crispy golden crust with flaky, tender fish inside. Savory and traditional.

A serving of assorted bread types. Essential for mopping up sauces or enjoying with appetizers.

A rich burger featuring smoked beef and savory lard. Intense smoky flavor balanced by fresh vegetables. Served with french fries.

Premium Black Angus beef burger topped with smoked Italian cheese and intense sun-dried tomatoes. Juicy and flavorful. Served with fries.

Burger made with lean Piedmontese Fassona beef, creamy stracciata cheese, and nutty pistachio pesto. A gourmet combination of textures. Served with fries.

Burger featuring prized Chianina beef, alpine cheese, and crispy cured pork jowl (guanciale). Rich, meaty, and savory. Served with rustic potatoes.

High-quality spaghetti served with fresh clams in a white wine and garlic sauce. Briny and savory taste of the sea. A classic Italian seafood pasta.

Black pasta colored with squid ink, served with cured pork cheek and fried calamari. A mix of rich meatiness and seafood flavors. Visually striking.

Thick hollow spaghetti served in a sauce of tomato, cured pork cheek (guanciale), and Pecorino cheese. Savory, slightly spicy, and rich. A pillar of Roman cuisine.

Spaghetti tossed with a creamy sauce made from eggs, Pecorino cheese, cured pork cheek, and black pepper. Rich, savory, and silky. No cream is used.

Thick, square-cut egg pasta served with a creamy sauce of Pecorino Romano cheese and black pepper. Sharp, salty, and spicy. A simple yet masterful Roman dish.

Thick pasta served with cured pork cheek (guanciale), Pecorino cheese, and black pepper. Essentially a 'white Amatriciana'. Rich, fatty, and savory.

Small potato or flour dumplings served with clams and sweet cherry tomatoes. Soft texture with a light, briny sauce. Refreshing seafood dish.

Tube-shaped pasta served in a rich, creamy sauce made from a blend of four cheeses. Intense, smooth, and very satisfying.

Short pasta tubes in a spicy tomato sauce with garlic and red chili peppers. 'Arrabbiata' means 'angry', referring to the heat. Zesty and vegan-friendly.

Flat ribbon pasta served with a slow-cooked meat-based tomato sauce. Hearty, comforting, and rich in flavor. A Sunday classic.

Oven-baked squid served with roasted potatoes. Tender seafood with savory sides. A lighter main course option.

Whole squid grilled to perfection. Smoky flavor with a tender, slightly chewy texture. Simply seasoned to highlight the seafood.

A mix of squid rings and shrimp, battered and deep-fried. Crispy, golden, and served hot. A popular seafood platter known as 'Fritto Misto'.

Large shrimp cooked on the grill. Sweet meat with a charred, smoky exterior. Served in the shell for maximum flavor.

Raw, high-quality beef, finely chopped and seasoned. Fresh, delicate meat flavor with a soft texture. Served cool.

A premium cut of beef tenderloin, grilled or pan-seared. Extremely tender and lean. Served as a steak.

Tender beef filet served with a creamy, aromatic green peppercorn sauce. Rich and slightly spicy. A classic steakhouse dish.

Grilled beef steak served sliced (Tagliata). Juicy interior with a seared crust. Often served simply with arugula or balsamic vinegar.

Veal cutlets wrapped with prosciutto and sage, cooked in white wine and butter. Tender, savory, and aromatic. A famous Roman main course.

Thin slices of meat (usually veal) pan-fried in a lemon and butter sauce. Tart, fresh, and tender. Light and citrusy.

Grilled chicken breast or filet. Lean protein with a simple, savory flavor. A lighter alternative to red meat.

Artichokes braised whole with garlic, mint, and parsley. Tender and flavorful. A quintessential Roman vegetable dish.

Bitter chicory greens pan-fried with garlic and chili pepper. Savory and healthy. A common side for meat dishes.

Strips of potato deep-fried until golden and crispy. Salty and hot. A universal favorite side dish.

Assortment of seasonal vegetables (often zucchini, eggplant, peppers) cooked on a grill. Smoky and light.

Fresh bowl of mixed lettuce and garden vegetables. Crisp and refreshing palate cleanser.

Broccoli that has been boiled and then sautéed in a pan for extra flavor. Tender with crispy edges.

Flat oven-baked bread seasoned with olive oil and salt. Crispy outside, soft inside. Can be eaten plain or filled.

Classic focaccia bread served with slices of cured ham. A simple and savory combination.

Traditional pizza topped with tomato sauce, garlic, oregano, and oil. No cheese. Simple, flavorful, and aromatic.

The classic Italian pizza with tomato sauce, mozzarella cheese, and basil. Represents the colors of the Italian flag.

Margherita base topped with tuna chunks and sliced onions. A popular savory combination.

Margherita pizza topped with slices of cooked ham (prosciutto cotto). Mild and kid-friendly.

A premium version of the Margherita using rich, creamy buffalo milk mozzarella.

Pizza topped with tomato sauce, mozzarella, and anchovies. Salty and savory.

A rich pizza topped with mozzarella, tomato, mushrooms, artichokes, cooked ham, and olives. A variety of textures and flavors.

Pizza topped with tomato, mozzarella, and sliced mushrooms. Earthy and mild.

A classic combination of cooked ham and mushrooms on a Margherita base. Savory and universally liked.

Spicy pizza topped with tomato, mozzarella, and slices of spicy salami. 'Diavola' means 'devil', referring to the heat.

White pizza (no tomato) topped with delicate zucchini blossoms and salty anchovies. A sophisticated Roman flavor pairing.

Fresh pizza topped with sweet cherry tomatoes and rich buffalo mozzarella. Added fresh after baking or lightly cooked.

Pizza base without tomato sauce, topped with mozzarella and cured or fresh salmon. Rich and savory.

Pizza topped with mozzarella and bitter sautéed chicory greens. A rustic, vegetable-forward option.

A 'woodsman' style pizza usually topped with mozzarella, mushrooms, and sausage. Hearty and savory.

Pizza topped with a variety of seasonal roasted or grilled vegetables. Fresh and colorful.

White pizza topped with a blend of four distinct cheeses (usually including mozzarella and gorgonzola). Creamy and intense.

House special white pizza topped with cured beef (bresaola), fresh arugula, tomatoes, and parmesan cheese. Fresh and elegant.

A chilled dessert made of sweetened cream thickened with gelatin. Silky smooth texture, often served with berry, caramel, or chocolate sauce.

Custard dessert topped with a layer of hard caramelized sugar. Creamy inside with a crunchy top, flavored with citrus and cinnamon.

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. Rich and energizing.

Traditional Italian ice cream with a simple sweet cream flavor. Smooth and dense texture.

Italian ice cream with rich cocoa flavor. Creamy, dense, and sweet.

A baked pastry crust filled with fruit jam, cream, or chocolate. Crumbly and sweet.

Bottled water, available still or sparkling.

Carbonated sodas in cans or small bottles.

Small glass of beer from the tap. Fresh and cold.

Medium glass of beer from the tap. Fresh and cold.

Large bottle of Birra Moretti. A popular Italian pale lager with a balanced, slightly bitter flavor.

Half-liter carafe of house wine. Choose between white or red.

One-liter carafe of house wine. Choose between white or red.

Espresso coffee. Strong, concentrated, and served in a small cup.

Sparkling white wine from the Veneto region. Dry (Brut), fruity, and floral notes. Produced by Merotto.

Aromatic white wine from Trentino. Notes of lychee, rose, and spices. Produced by Roeno.

White wine from Liguria. Fresh, savory, and aromatic with hints of herbs. Produced by Poggio dei Gorleri.

Red wine made from Pinot Noir grapes in Alto Adige. Light-bodied, fruity, and elegant. Produced by Kellerei Kessler.

Red wine made from Syrah grapes. Full-bodied, spicy, and rich. Produced by Abbazia Santa Anastasia.

White wine from Piedmont. Floral, fruity, and dry. Produced by Monchiero Carbone.