Caprera

Breaded and fried calamari rings until golden. Crispy on the outside and tender on the inside. Enjoyed hot, usually with a squeeze of lemon.

Small octopus-like mollusks, fried whole. Intense sea flavor and tender texture. A classic fried fish appetizer.

Fresh anchovies floured and fried in boiling oil. Savory taste and crispy texture. Eaten whole, ideal as a snack.

Mixed vegetables (often eggplant, celery, tomato) cooked in a sweet and sour sauce, served with fresh buffalo mozzarella. A dish full of contrasts between the sweetness of the vegetables and the milky freshness of the cheese.

Zucchini flower stuffed with fresh ricotta and basil, then battered and fried. Crispy outside with a soft and creamy center. Served individually.

Desalted cod fillets coated in batter and fried. The fish meat is white and flaky, covered by a golden crust. Typical Roman street food.

Thinly sliced cured ham served with whole or bite-sized buffalo mozzarella. A classic pairing of salty cured meat and sweet fresh cheese.

Thin slices of cured ham served on sweet melon wedges. A refreshing and light summer cold dish.

Soft meatballs made from eggplant pulp, fried and served with tomato sauce. Flavorful and vegetarian. Excellent for dipping in the sauce.

Soft zucchini flan, served with a warm Parmigiano cheese cream. Delicate flavor enriched by the savoriness of the fondue.

Large slice of toasted bread topped with fresh tomatoes and stracciatella (the creamy center of burrata). Crispy and fresh, with a hint of oregano.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth. Often accompanied by toasted bread.

Raw beef, hand-chopped and seasoned with classic ingredients. Soft texture and rich, spicy flavor. Served fresh.

Raw salmon cut into cubes, marinated with citrus fruits and red berries. Fresh and slightly acidic taste. A light and refined appetizer.

Very thin slices of raw or marinated cod, served on a bed of arugula. Simply dressed with oil and lemon to enhance the fish's flavor.

Raw white fish (sea bass or sea bream depending on availability) finely chopped. Very delicate flavor and tender texture. Served with light seasonings.

Thick spaghetti served with clams sautéed in a pan (white sauce). Iconic dish of Italian seafood cuisine, savory and fragrant with garlic.

Fresh egg pasta with sea bass ragu, zucchini flowers, and fresh mint. A delicate and aromatic first course.

Seafood variation of the Roman classic. Thick fresh pasta with pecorino cream and pepper, enriched by the sweetness of shrimp.

Short pasta dressed raw or lightly sautéed with fresh cherry tomatoes and buffalo mozzarella. Fresh dish, ideal for the warm season.

Fresh egg pasta with shrimp and zucchini. A classic sea-and-garden combination, sweet and fragrant with basil.

Filled pasta with a creamy burrata center, served with cherry tomatoes and zucchini. A rich and satisfying dish.

Rice slowly cooked in fish broth with a mix of seafood and crustaceans. Creamy and very flavorful, it brings the taste of the sea to the plate.

Potato gnocchi seasoned with tomato sauce, mozzarella, and basil, then baked until golden. Soft and stringy.

Pasta with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale. Rich, savory, and creamy. A pillar of Roman cuisine.

Short pasta served with tomato sauce, guanciale, and pecorino. Strong and slightly spicy flavor. An timeless classic.

Fresh pasta served with a cream obtained by emulsifying Pecorino Romano and cooking water, with abundant black pepper. Simple but with a very intense flavor.

Considered the ancestor of Carbonara and Amatriciana. Pasta with crispy guanciale, pecorino, and pepper, without eggs or tomato. Very flavorful.

Hamburger bun with beef patty, melted cheddar cheese, and crispy bacon. Served with french fries. An American classic.

Enriched version of the burger with the addition of fresh vegetables in addition to bacon and cheese. A substantial single dish accompanied by fries.

Prized cut of beef, very tender and lean. Grilled or pan-seared and served with aromatic roasted potatoes.

Boneless beef rib cut, fattier and more flavorful than the fillet. Generous portion served with a side of potatoes.

Fillet or whole fish (depending on availability) baked. Delicate and light white meat. You can choose your preferred side dish.

Salmon fillet baked, possibly with a crispy breading or potato/zucchini crust. Fatty and flavorful fish.

Abundant dish to share for two people. Assortment of grilled fish and shellfish, seasoned with oil and lemon.

Octopus tentacles cooked until tender and then roasted to make them crispy on the outside. Served on a potato or vegetable cream.

Cold salad with boiled octopus pieces and mixed vegetables. A light, fresh, and nutritious dish, simply dressed.

Leafy green vegetable with a bitter taste. Available in a spicy version sautéed in a pan or simple with lemon dressing.

Typical local broccoli with a geometric shape, boiled and then sautéed in a pan to flavor it. Sweet taste and tender texture.

Escarole cooked in a pan in the 'Neapolitan' style with olives, pine nuts, and raisins. A very flavorful sweet and sour side dish.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Crispy outside and soft inside.

Classic stick-cut french fries. Golden and salted, loved by everyone.

Tricolore salad with tomato slices, buffalo mozzarella, and fresh basil. Simple, fresh, and patriotic.

Mixed salad enriched with canned tuna, sweet cherry tomatoes, and corn. A light and quick single dish.

Modern and nutritious salad with salmon, creamy avocado, and crunchy seeds. Rich in good fats and flavor.

Salad with a strong flavor: the bitterness of radicchio meets the savoriness of Greek feta and the crunchiness of walnuts.

Rich salad with grilled chicken breast and shaved cheese. A balanced and protein-rich meal.

Vegetarian salad with grilled vegetables and fresh mozzarella. Tasty and Mediterranean.

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

Shortcrust pastry tarts with jam or cream filling. Rustic and homemade desserts.

Cold cake made with creamy cheese on a biscuit base. Served with a sweet topping of your choice.