Capo de Fero Roma

Selection of mixed Italian cured meats, such as salami, prosciutto, and loin. Served as a cold appetizer, ideal for sharing.

Assortment of seafood and fish, served cold or marinated. Fresh and light, taste of the sea.

Mixed vegetables prepared in various ways (grilled, in oil, or marinated). A flavorful vegetarian appetizer.

Sweet and flavorful aged raw ham, thinly sliced. An Italian specialty renowned for its softness.

Aged cured meat from the pork loin, with a delicate and lean flavor. Served sliced.

Classic Italian sweet and savory combination. Prosciutto crudo served with slices of fresh melon or seasonal figs.

Fresh and creamy buffalo mozzarella accompanied by slices of prosciutto crudo. A perfect contrast of textures and flavors.

Thin slices of cured beef (bresaola) served with fresh arugula and Parmesan shavings. Light and nutritious.

Clear and concentrated meat broth, served hot in a cup. Intense and invigorating flavor.

Very small pasta cooked in hot broth. A simple and light dish, typical Italian comfort food.

Hot minestrone prepared with mixed seasonal vegetables. Healthy and rich in fiber.

Short ridged pasta seasoned with a cream of Parmesan and sausage. Rich and flavorful.

Long and flat egg pasta seasoned with sautéed porcini mushrooms. Earthy and aromatic flavor.

Long hollow pasta seasoned with tomato sauce, crispy guanciale, Pecorino Romano, and chili pepper. A classic of Roman cuisine.

Rice slowly cooked with fish broth and mixed seafood (mussels, clams, shrimp). Creamy and flavorful.

Homemade stuffed pasta, typically with meat or vegetables, served with sauce.

Spaghetti served with fresh clams, garlic, oil, and parsley. Delicate but persistent taste of the sea.

Spaghetti seasoned with a sauce of raw eggs, Pecorino Romano, browned guanciale, and black pepper. Rich and creamy, without cream.

Short pasta seasoned with a meat sauce, chicken giblets, and tomato, typical of Roman tradition.

Spaghetti served with a tomato sauce and mixed seafood.

Short pasta seasoned with spicy tomato sauce, garlic, and parsley. Simple and bold.

Spaghetti seasoned with a fresh and light tomato and basil sauce, sometimes with the addition of seasonal vegetables.

Ancestor of carbonara and amatriciana. Pasta seasoned with Pecorino Romano, black pepper, and crispy guanciale (without tomato and without eggs).

Egg pasta coated in a creamy and pinkish langoustine sauce. Sweet and delicate flavor.

A dish that combines land and sea flavors, usually mushrooms and shrimp or seafood.

Thin egg pasta seasoned with a Pecorino Romano cream and abundant black pepper. Simple but rich in flavor.

Beef tripe stewed at length with tomato sauce, Roman mint, and pecorino. A traditional, very flavorful peasant dish.

Oxtail stewed for hours with tomato, celery, and spices until the meat falls off the bone. Rich and gelatinous.

Cut of veal with the central bone containing marrow, stewed with mushrooms. Very tender.

Thin, floured veal slices browned and then deglazed with sweet Marsala wine. Thick and aromatic sauce.

Veal steak with bone, usually grilled. White, tender, and lean meat.

Thin veal slices cooked in a pan with sautéed mushrooms.

A prized cut of beef, flavorful and juicy, grilled.

Grilled lamb chops, to be eaten very hot ('a scottadito' - to burn the fingers) with your hands. Tender and flavorful meat.

Thin slices of veal browned and deglazed with white wine. Delicate and slightly tangy taste.

Stewed veal ossobuco served with beans 'all'uccelletto' or stewed.

Lean cut of veal, light and digestible.

Pieces of stewed veal served with beans.

Ossobuco cooked with stewed peppers for a sweet and intense flavor.

Veal stew with mushrooms.

Chicken pieces stewed with tomato, wine, and peppers. A colorful and succulent dish.

Fresh salad of sliced tomatoes and mozzarella, dressed with basil, olive oil, and oregano.

Stretched curd cheese (scamorza) cooked on the grill until it becomes stringy and slightly browned.

Frittata of eggs filled with melted mozzarella.

Veal rolls or slices with mozzarella.

Thin slices of veal with a sage leaf and prosciutto on top, deglazed with white wine. A Roman classic.

A prized and very tender cut of beef, simply grilled.

Beef fillet served with a creamy green pepper sauce. Aromatic and slightly spicy taste.

Prized crustaceans grilled, usually served with oil and lemon.

Large grilled shrimp. Firm and sweet meat.

Sea fish with white and prized flesh, grilled to enhance its natural flavor.

Flatfish with very delicate white flesh, easy to debone. Grilled.

Shrimp grilled, flavorful and crispy on the outside.

Large flatfish with white, firm, and tasty flesh.

Slice of salmon, fatty and flavorful fish, rich in Omega-3.

Mixed clams and mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their own juices.

Sea fish with white and flavorful flesh, highly appreciated in Mediterranean cuisine.

Also known as sea bass, it has white, lean, and delicate flesh.

Slice of swordfish cooked grilled or pan-fried. Firm flesh similar to a steak.

Mixed selection of grilled fish and crustaceans. Portion for one person.

Turbot cooked in the oven with potatoes, which absorb the fish's flavor. A rich and complete dish.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Cooked spinach, usually sautéed in a pan with garlic and oil or butter.

Peppers cooked in a pan or oven, sweet and flavorful.

Eggplants usually prepared grilled or 'al funghetto' (with mushrooms).

Boiled green beans dressed with oil and lemon.

Green leafy vegetable with a bitter taste, typical of Rome when sautéed in a pan with garlic and chili.

Whole artichoke, cleaned and cooked upside down with garlic, mint, and oil. Tender and aromatic.

Green asparagus, steamed or boiled.

Tomato salad or gratinéed tomatoes.

Small fresh or semi-aged cheese typical of Lazio, with a sweet and milky flavor.

Creamy blue cheese with an intense and spicy flavor.

Fresh mozzarella, cow's milk (fior di latte) or buffalo (more flavorful and fatty).

Portion of aged cheese to be enjoyed in shavings or pieces. Parmesan (sweet and granular) or Pecorino (salty and sharp).

Selected house red wine, typically local.

Selected house white wine, fresh and easy to drink.

Slightly sparkling natural mineral water from the spring.

Large 1-liter bottle of Coca-Cola.

Canned carbonated drinks.

Large beer bottle (66cl).