Casa Roma Vasco de Gama

Thin slices of aged Italian cured ham (Prosciutto di Parma). Melts in your mouth with a delicately salty and savory flavor. Usually enjoyed as an appetizer.

A varied assortment of cold cuts and cured meats. Offers a mix of textures and savory, spicy flavors. Ideal for sharing with bread and butter.

A selection of Italian vegetarian starters. A mix of marinated and grilled vegetables with fresh cheese. Fresh and tangy Mediterranean flavors.

A mixed platter combining Italian cold cuts and prepared vegetables. It pairs the saltiness of the meat with the flavor of grilled vegetables and sheep's cheese.

Thin slices of raw meat or fish simply seasoned. Tender and fresh texture enhanced by olive oil. Served cold as an appetizer or light main course.

Carpaccio served with parmesan cheese shavings and arugula. A mix of umami flavors from the cheese and freshness from the raw meat. Served cold.

Carpaccio prepared Caprese style with mozzarella and vegetables. Offers a variety of textures with grilled mushrooms and vegetables. A cold and hearty dish.

Thin slice of veal simply grilled. Tender meat with a slightly grilled natural flavor. A light main course.

Veal escalope, breaded and fried until golden and crispy. The inside remains tender and juicy. A Milanese classic.

Veal escalope served with a creamy Marsala wine and mushroom sauce. Rich, slightly sweet, and woody flavor from the wine. A comforting saucy dish.

Veal cooked in a light lemon and white wine sauce. Tangy and fresh taste that balances the richness of the meat. Tender and silky texture.

Veal escalope coated in a Gorgonzola cheese sauce. Intense, creamy, and distinctive flavor of Italian blue cheese. For lovers of strong cheeses.

Veal prepared with a tomato sauce enhanced with Mediterranean flavors. Salty and piquant taste thanks to anchovies, capers, and olives. A dish rich in character.

Escalope served on a bed of spinach, topped with ham and cheese, then baked. Rich and creamy with a golden layer of melted cheese. A complete and indulgent dish.

Veal topped with meat sauce, ham, and melted cheese. A flavorful combination reminiscent of lasagna but with an escalope base. Very filling.

Roman classic made with veal, Parma ham, and cheese. Salty flavor of cured ham that perfumes the tender meat. Served baked for extra indulgence.

Escalope with eggplant and a creamy pink sauce. Baked in the oven for a melt-in-your-mouth, golden result. Sweet and vegetal flavors.

Veal cooked with cream, ham, and melting mozzarella balls. Very creamy and stringy texture thanks to the cheese. Mild and milky taste.