Core de Roma

Pasta with spicy tomato sauce, garlic, and chili pepper. A simple but decisive and fiery dish.

An Italian classic with fresh tomato sauce and fragrant basil. Light, sweet, and aromatic.

The ancestor of carbonara, prepared with crispy guanciale, pecorino romano, and black pepper. Savory and full of flavor.

A variation of the classic gricia enriched with artichokes. The sweet flavor of the artichoke balances the savoriness of the pecorino and guanciale.

Pasta tossed with pecorino romano cheese and abundant ground black pepper. Creamy, spicy, and very flavorful.

The classic cacio e pepe enhanced with truffle. An enveloping dish with earthy and aromatic notes.

Sauce based on tomato, crispy guanciale, and pecorino. A perfect balance of sweetness, acidity, and savoriness.

Pasta tossed with a cream of egg yolk, pecorino romano, guanciale, and pepper. Rich, velvety, and substantial.

A gourmet version of carbonara with the addition of truffle. The aroma of truffle enhances the creaminess of the egg and cheese.

Pasta with a slow-cooked minced meat and tomato sauce. Homestyle, intense, and comforting flavor.

A refined dressing based on artichokes and truffle. Delicate yet persistent flavor, ideal for those who love earthy tastes.

Pasta with crumbled sausage and cream (or ricotta), typical of Umbria. Creamy and flavorful with spicy notes from the sausage.

The classic norcina pasta enriched with black truffle. A dish that is both rustic and elegant.

Fresh pasta with sweet Pachino tomatoes and buffalo mozzarella. A fresh and light Mediterranean dish.

Pasta with fresh clams, garlic, oil, and parsley. Intense and delicate sea flavor.

A rich topping with porcini mushrooms, cherry tomatoes, and fresh burrata added at the end. Creamy and aromatic.

Rich pasta with vegetables, crispy guanciale, and pecorino cheese. A mix of sweet and savory flavors.

Pasta with delicate zucchini flowers and crispy smoked speck. A pleasant contrast between sweetness and savoriness.

Pasta with gorgonzola cheese cream and bitter radicchio. A dish with a decisive and creamy taste.

Typical Umbrian pork sausage, flavorful and spicy. Usually served grilled.

Breaded and fried meat slice until golden. Crispy outside and tender inside.

Melted scamorza cheese served with prosciutto crudo. A stringy and flavorful main course.

Thin slices of bresaola (cured beef) served cold with arugula and parmesan. Light and fresh.

Simple grilled chicken breast. A light and protein-rich dish.

Thin slice of floured and pan-fried meat, served with a lemon sauce. Tender with a fresh, citrusy taste.

Meat escalope enriched with vegetables and crispy pancetta. A rich and flavorful main course.

Escalope with a rich sauce of gorgonzola, radicchio, and pancetta. Intense flavor and creamy texture.

Escalope served with melted provolone cheese and ham. A succulent and stringy dish.

Beef straccetti sautéed in a pan with vegetables and crispy pancetta. Tender and tasty.

Beef straccetti served with fresh arugula, cherry tomatoes, and grana shavings. A fresh and flavorful Roman classic.

Beef straccetti sautéed with mushrooms and served with arugula. Earthy and decisive flavor.

Beef straccetti seasoned with arugula and balsamic glaze. A balance between the flavor of the meat and the sweet acidity of the vinegar.

Tender chicken pieces sautéed in a pan. A lighter alternative to beef straccetti.

Grilled chicken breast, sliced. Simple, healthy, and flavorful.

Beef tagliata served with a creamy green pepper sauce. Juicy meat with a spicy and aromatic touch.

Beef tagliata flavored with rosemary. Grilled to enhance the natural flavor of the meat.

Grilled beef tagliata, simply seasoned with oil and salt. For meat purists.

Beef tagliata served with balsamic vinegar. The sweet and sour contrast pairs perfectly with red meat.

Tagliata enriched with sautéed mushrooms and crispy pancetta. A rich dish with intense flavors.

Beef tagliata garnished with fresh truffle shavings. A premium and aromatic gastronomic experience.

Tagliata served with Colonnata lard that melts on the hot meat and artichokes. Enveloping and savory taste.

Beef tagliata covered with thin slices of Colonnata lard. The heat of the meat melts the fat, making the bite succulent.

Beef tagliata seasoned with a blend of three peppercorns and crispy pancetta. Spicy flavor and interesting texture.

The classic arugula and grana tagliata, enriched with cherry tomatoes. Fresh and flavorful.

Beef tagliata served with a lemon sauce. An unusual and fresh way to enjoy red meat.

Pizza with tomato sauce and crispy guanciale. Inspired by the famous pasta dish.

Simple and premium pizza with tomato and buffalo mozzarella. Creamy and rich in milk.

White or red pizza with smoked scamorza cheese and sausage. Rustic and decisive flavor.

Pizza with mushrooms and sausage. A classic combination with forest and meat flavors.

Surf and turf pizza with shrimp and fresh arugula added raw. Fresh and unique.

White pizza with creamy burrata and salted anchovies. A perfect contrast of textures and flavors.

Rich pizza with mushrooms, hard-boiled egg, olives, and ham. A mix of classic and tasty ingredients.

Pizza with spicy salami. For those who love strong and slightly spicy flavors.

A pizza loved by children with wurstel and french fries. Decadent and simple.

Calzone filled with stringy mozzarella and cured meats. An Italian street food classic, oven-baked.

Special calzone with buffalo mozzarella, cherry tomatoes, and choice of anchovies or sausage. Flavorful and rich.

Calzone filled with mozzarella and grilled vegetables. A flavorful vegetarian option.

Toasted bread slice garnished with anchovies and mozzarella or butter. Savory and intense sea flavor.

Crostini with sautéed mushrooms and melted cheese. Autumnal and flavorful taste.

Toasted bread with sausage and mushrooms. A rustic and substantial appetizer.

Crostini with prosciutto crudo and cheese. Simple and classic.

Toasted bread with ham and mushrooms. A combination of earthy flavors and cured meats.

Crostini with artichoke cream or artichokes in oil. Delicate and typically Roman flavor.

Decadent crostini with melted artichokes and Colonnata lard. A rich and melt-in-your-mouth bite.

Seasonal vegetables sautéed or grilled. A simple and healthy side dish.

Whole artichoke stewed with mint, garlic, and oil. Tender and very aromatic, typical of Rome.

The classic Roman artichoke enriched with a slice of melted Colonnata lard on top.

Fried potato sticks, crispy and golden. The most beloved side dish.

Selection of three grilled vegetables. Light and flavorful, dressed with a drizzle of oil.

Fries seasoned with pecorino cheese and black pepper. A Roman gourmet version of classic fries.

Crumble shortcrust pastry tart filled with Nutella hazelnut cream. Crispy outside and soft inside.

Slice of homemade cake or tart. Flavors vary depending on daily availability.

Creamy dessert made with cream, sugar, and vanilla. Soft and velvety, often served with fruit or chocolate sauces.

House specialty, likely a sweet cream dessert. Rich and decadent.

Cup of ice cream. A fresh and classic dessert.

Creamy coffee-flavored dessert with notes of amaretto liqueur. Energizing and aromatic.

The classic Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Homemade.

Egg and milk pudding with a layer of liquid caramel. Delicate and wobbly dessert.

Small desserts served in single portions. Ideal for a light sweet touch at the end of the meal.

Frozen fruit and sugar-based dessert, usually lemon. Digesting and refreshing.

Treated and filtered drinking water, served in a carafe. Still and fresh.

Treated and filtered sparkling water, served in a carafe. Refreshing with bubbles.

Sweet cola-flavored carbonated drink. Large one-liter format to share.

Italian carbonated soft drink with a bittersweet taste, made with chinotto citrus. Slightly bitter.

Canned or bottled carbonated soft drinks (like orange soda, sprite, etc.).

Draft beer in medium format (usually 0.4l or 0.5l). Fresh and thirst-quenching.

Small draft beer (usually 0.2l). Ideal for a quick meal.

Dutch lager in a bottle. Balanced and slightly hoppy taste.

Unfiltered Sardinian beer, golden and slightly cloudy. Full-bodied and moderately bitter taste.

Craft pale ale. Refined taste and selected ingredients.

Sicilian lager enriched with sea salt crystals. Smooth and refreshing taste.

Bock style red beer, full-bodied with caramel and toasted notes. Intense and aromatic.

Italian wheat beer (Weizen). Light and cloudy color, fruity and spicy taste.