Cocotte Happy Cooking

A traditional aperitif that includes a selection of mixed fried items and sliced cured meats, accompanied by fresh focaccia. Ideal for whetting your appetite with classic Italian flavors.

Seafood tasting composed of six different fish preparations selected by the chef, served with focaccia. A journey of fresh and varied marine flavors.

Selection of six creative seasonal vegetable dishes prepared by the chef, accompanied by focaccia. Perfect for those who prefer a meat-free or fish-free option.

Fresh dish composed of flavorful prosciutto crudo and soft, milky buffalo mozzarella from Campania. Served on a bed of arugula and Pachino tomatoes.

Rich selection of Italian cured meats and fine cheeses, including prosciutto, culatello, and porchetta, accompanied by honey and jams to enhance their flavors. Ideal for sharing.

Classic seafood salad with tender boiled octopus, diced potatoes, and green beans. Dressed simply with oil and lemon for a fresh and light taste.

Seafood appetizer with tender cuttlefish, enriched by the distinct flavor of olives and the saltiness of bottarga (dried and grated fish roe).

Raw pink shrimp finely chopped with a knife, served as tartare. A delicate dish that enhances the natural sweetness of fresh shrimp.

Baked layers of fried eggplant with tomato, mozzarella, and Parmesan, cooked and served in a small dish (cocotte). Rich and Mediterranean flavor.

Baked dish with salmon and fresh goat cheese, topped with a layer of crispy puff pastry. A pleasant contrast between the creaminess of the filling and the crispiness of the pastry.

Melted provola cheese enriched with flavorful mortadella and crunchy pistachio crumble. The balsamic vinegar reduction adds a sweet and sour note that balances the dish.

Zucchini and Taleggio cheese flan with an intense flavor, served with crispy speck and a creamy saffron fondue. A comforting and aromatic dish.

Pizza dough fried in boiling oil until golden and puffy. Crispy on the outside and soft on the inside, typical of Italian street food.

Classic Roman fried dish: a tomato rice croquette with a heart of melting mozzarella, breaded and fried. Tasty and satisfying.

Fried and breaded rice ball, filled with a refined artichoke and truffle mixture. A gourmet variation of the classic arancino.

Spicy version of the Roman supplì, enriched with 'Nduja, the famous Calabrian spreadable spicy salami.

Rice arancina seasoned in the style of the famous Roman dish 'Cacio e Pepe', with Pecorino Romano cheese and black pepper.

Rice arancina with a rich porcini mushroom filling. Intense forest flavor and creamy texture inside.

Battered cod fillet (desalted salt cod) wrapped in a light batter and fried. Crispy on the outside and tender on the inside.

Fried zucchini flowers in batter, traditionally stuffed with mozzarella and anchovies. A classic Roman appetizer.

Green pitted olives stuffed with a mixture of minced meat, breaded, and fried. A specialty from the Marche region, served in a portion of 6 pieces.

Ariccia Porchetta (spiced roasted pork) bites, breaded and fried. A delicious and modern way to enjoy a typical product from the Castelli Romani area.

Vegetarian meatballs made with eggplant pulp, cheese, and spices, fried until golden. Soft and flavorful.

Breaded and fried mashed potato cylinder, seasoned. A classic simple street food loved by everyone.

Potatoes cut into 'U' shapes or thick sticks, ideal for scooping up sauces. Crispy and golden.

Short pasta served with the classic Amatriciana sauce: crispy guanciale, tomato, and Pecorino Romano. A pillar of Roman cuisine.

Fresh egg long pasta (similar to thick spaghetti) dressed with a Pecorino Romano cheese cream and abundant freshly ground black pepper.

A twist on classic carbonara (eggs, guanciale, pecorino) enriched with the aroma and flavor of truffle.

Egg pasta dressed 'alla Gricia' (guanciale and pecorino, no tomato), with the sweet addition of caramelized onion for contrast.

Twisted short pasta dressed with a porcini mushroom sauce. A dish with an autumnal and earthy flavor.

Rice slowly cooked with saffron, which gives it a yellow color, refreshed with lemon and creamed with creamy goat cheese.

Long pasta dressed with tender calamari, a flavorful eggplant pesto, and the freshness of cherry tomatoes. An original seafood pasta dish.

Risotto creamed with cuttlefish ink, which gives it a dark color and sea flavor, garnished with grated bottarga for an extra savory note.

Fresh pasta served with clams and a sprinkle of bottarga. A classic and refined seafood dish.

Short pasta served with sweet shrimp and a delicate zucchini cream. A balanced and colorful dish.

Grilled chicken bites on a skewer, accompanied by Venus rice (aromatic black rice) and sautéed seasonal vegetables.

Homemade beef hamburger, served in a bun with classic toppings. Juicy and flavorful.

Vegetarian alternative to a hamburger, prepared with plant-based ingredients, served in a bun.

Thin slices of veal garnished with prosciutto crudo and sage, quickly cooked in a pan with white wine. A typical second course from Rome.

Large breaded and fried veal cutlet, served with french fries. A simple dish loved by everyone.

Thin strips of beef sautéed with porcini mushrooms and served with Grana cheese shavings. Tender and flavorful.

Beef strips served with fresh arugula, Pachino tomatoes, and a balsamic glaze. A classic fresh and tasty combination.

Swordfish steak cooked with cherry tomatoes, capers, and olives, typical of Sicilian tradition. Intense Mediterranean flavor.

Octopus cooked roasted to make it crispy on the outside, served on a soft potato cream with a touch of soy sauce.

Floured and fried squid rings and tentacles (legs). Crispy, golden, and served hot with lemon.

Mixed selection of grilled fish and crustaceans. A simple and healthy way to enjoy fish.

Beef sirloin cooked on the grill and served sliced thick. Usually accompanied by arugula and Grana cheese or coarse salt.

Beef tagliata served with aromatic herbs or flavorful dressings that enhance the meat's flavor.

Beef tagliata served with sautéed porcini mushrooms. A rich and flavorful combination.

Beef tagliata dressed with Mediterranean ingredients: sweet onion, savory capers, and confit cherry tomatoes.

Potatoes cut into pieces and roasted in the oven with rosemary and oil.

Specially shaped french fries, crispy and ideal for dipping in sauces.

Chicory (slightly bitter leafy green) boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Fresh lettuce or mixed greens salad, light and detoxifying.

Simple and fragrant focaccia seasoned with extra virgin olive oil, rosemary, and precious black Cyprus salt.

Flavorful focaccia with melting lard on warm bread, enriched with spices.

Classic focaccia with fresh raw ingredients: prosciutto, buffalo mozzarella, and basil.

Gourmet focaccia with smoked salmon, fresh robiola cheese, and organic arugula.

Focaccia with prosciutto crudo, arugula, and preserved eggplant in oil for a rustic touch.

Delicate focaccia with cooked ham and buffalo mozzarella, flavored with pink peppercorns.

Flavorful focaccia with IGP Bologna mortadella and a rich pistachio pesto.

Focaccia with intense flavors of yellow Vesuvian tomatoes and prized Cantabrian anchovies.

Rich focaccia with spicy ventricina salami, soft squacquerone cheese, olives, and cherry tomatoes.

Gourmet focaccia with yellow cherry tomatoes, sweet caramelized onion, and salted anchovies.

Calzone filled with fresh cheeses (robiola, buffalo mozzarella) with aromatic notes of pink peppercorns and lemon zest.

Customizable calzone with your choice of ingredients.