Da Franco ar Vicoletto

Fresh raw oysters, renowned for their savoriness and meaty texture. Intense sea flavor, typically accompanied by a squeeze of lemon.

Prized crustaceans served raw. They have sweet and delicate flesh with a soft texture.

Very thin slices of raw marinated sea bass. A light and fresh dish, enhanced by the citrus dressing.

Thin slices of raw tuna paired with the tart sweetness of berries. A fresh and refined flavor contrast.

Assortment of raw fish including tuna, scampi, and oysters. Ideal for tasting different varieties of fresh catch.

Tuna tartare cut with a knife and dressed with truffle. The soft texture of the fish pairs with the intense, earthy aroma of the truffle.

Prized red prawns from Sicily, famous for their unique sweetness and intense red color. Served raw to fully appreciate their flavor.

Thin slices of marinated raw swordfish. It has a delicate flavor and a firm texture.

A classic Italian appetizer combining cured, salted prosciutto with fresh, creamy buffalo mozzarella.

Slices of prosciutto served with fresh sweet melon. A traditional summer pairing that plays on the sweet-salty contrast.

Fresh salad of tomato, mozzarella, and basil, dressed with olive oil. It represents the colors of the Italian flag and is light and tasty.

Boiled octopus served cold with potatoes, tomatoes, and onions, dressed with oil and vinegar. A fresh and flavorful dish typical of Mediterranean cuisine.

Shrimp gently steamed and served with berries. The sweetness of the crustaceans combines with the fruit's acidity.

A mix of boiled seafood (like calamari, shrimp, mussels) dressed with oil, lemon, and parsley. Fresh and light.

Mussels and clams sautéed in a pan with oil, garlic, and parsley, often with a bit of white wine. Served hot with their flavorful sauce.

Small floured octopuses, fried until golden and crispy. A delicious and flavorful appetizer.

Small octopuses cooked slowly in a tomato sauce with garlic and herbs. Tender and rich in flavor.

Mussels cooked in a slightly spicy tomato sauce with garlic. To be enjoyed by scooping up the sauce with bread.

Large prawns cooked in tomato and garlic sauce. The sweet prawn meat absorbs the flavors of the dressing.

Cleaned anchovies, opened flat, breaded, and fried. Crispy outside and soft inside, with an intense sea flavor.

Tender octopus cut into pieces and served with boiled potatoes, simply dressed with oil, lemon, and parsley.

Mixed vegetables cut into sticks or rounds, battered and fried. A crispy and light side dish or appetizer.

Salted and aged cod fillet, desalted, battered, and fried Roman-style. Crispy and flavorful.

A mixed fried seafood including anchovies and baby octopus. Perfect for those who want to try different fried specialties.

Large short pasta with seared octopus, fresh arugula, and truffle. A rich and aromatic dish.

Paccheri pasta served with sweet scampi and tender zucchini. A delicate and creamy sauce.

Long pasta with a seafood sauce based on mussels, shelled clams, and fresh cherry tomatoes.

Classic Italian dish with spaghetti, fresh clams, olive oil, garlic, and parsley. Simple but full of sea flavor.

Rice cooked in fish broth with a mix of seafood. Creamy and very flavorful.

Linguine served with half a lobster in the shell. The sauce is rich and enhanced by the crustacean's meat.

Fresh egg pasta with seafood in white sauce (without tomato), enhancing the natural flavor of the fish.

Risotto tossed with a scampi cream. A dish with a sweet, delicate flavor and velvety texture.

Long pasta with crab meat, which gives the dish a characteristic sweet and savory flavor.

Large egg pasta with a "surf and turf" mix: seafood and porcini mushrooms. A rich and tasty combination.

Fresh pasta served with monkfish sauce, a fish with firm and flavorful flesh, with tomato and garlic.

Long perforated pasta with a bold mix of mussels, cured lard, and pecorino cheese. Savory and rich.

A seafood variation of the classic pasta and bean soup, enriched with mussels, clams, and calamari.

Thick fresh pasta with scorpionfish, pesto, arugula, and pecorino. A dish with bold and aromatic flavors.

Fresh egg pasta with tuna and porcini mushrooms. Another example of a very flavorful sea-and-mountain pairing.

Spaghetti served with a tomato sauce in which tender baby octopuses have been cooked.

Thin fresh pasta with large prawns and zucchini. A delicate and harmonious dish.

Soft potato gnocchi coated in a pinkish cream made with scampi. A rich and hearty dish.

Thick fresh pasta with salmon and fresh arugula, which adds a spicy note to the fatty fish.

Fresh egg pasta with sautéed porcini mushrooms. An autumnal classic with an intense forest aroma.

Typical Roman dish with bucatini, crispy guanciale, tomato, and pecorino. Bold and flavorful.

Famous Roman pasta with egg, pecorino, guanciale, and black pepper. Creamy and rich without the use of cream.

Short pasta with spicy tomato sauce, garlic, and parsley. Simple but with a strong character.

Fresh egg pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and very flavorful.

Ancestor of Carbonara and Amatriciana, prepared with guanciale, pecorino, and pepper, but without tomato or eggs.

Egg pasta with a slow-cooked meat sauce. A homemade and comforting dish.

Seared tuna, sliced, served on a bed of arugula and dressed with balsamic vinegar.

An assortment of grilled fish and crustaceans. Includes prized varieties for a smoky and natural taste.

Whole grilled sea bass served for two people. Delicate white flesh and crispy skin.

Fried small fish (paranza), typically eaten whole. Crispy and flavorful.

Floured rings of calamari and shrimp, fried. A classic golden and crispy seafood main course.

Whole grilled calamari. They remain tender with a pleasant smoky flavor.

Large prawns grilled in their shells to preserve their juices. Sweet and flavorful.

Grilled scampi, which enhances their sweet and delicate flesh.

Turbot, a prized flatfish, served with a porcini mushroom sauce. A refined and tasty dish.

Orata (sea bream) cooked with Vernaccia wine and enriched with Norcia truffle. An elegant and aromatic main course.

Turbot simply grilled. Its white, firm flesh is highly appreciated.

Grilled tuna steak, usually served pink in the center. Similar to a seafood steak.

Turbot baked with potatoes, which absorb the fish's flavors during cooking.

Rich soup with various types of fish and seafood in broth, often served with croutons.

Gurnard, a fish with white and firm flesh, stewed with tomato and garlic.

Grilled monkfish. It has very firm, boneless flesh, similar to lobster.

Half a boiled lobster served cold with red onion, tomatoes, and vinaigrette. Fresh and refined.

Small cleaned cod fillets, breaded and fried. Delicate white fish in a crispy coating.

Grilled swordfish steak. Firm and flavorful flesh, served with a side of potatoes.

Prized cut of beef grilled, served with fresh salad. Juicy and flavorful.

Historic Roman dish. Oxtail slowly stewed with tomato, celery, and spices until very tender.

Very tender and lean cut of beef, grilled and served with salad.

Beef fillet cooked in a rich sauce of Barolo red wine and green pepper. An elegant and tasty dish.

Thin strips of beef quickly sautéed and served with fresh arugula. A quick and tasty dish.

Grilled beef steak, sliced, served with arugula and Parmesan shavings. A modern classic.

Grilled lamb chops ("scottadito"). Flavorful and tender meat to be eaten with your hands.

Lamb chops cooked in a pan with vinegar, rosemary, and garlic ('alla cacciatora'). Rustic and bold flavor.

Thin slices of veal, floured and cooked in butter and lemon juice. Tender and fresh tasting.

Breaded and fried meat slice in butter or oil. Golden and crispy on the outside, tender inside.

Chicken breast simply grilled. A light and healthy main course.

Fresh salad with mixed seasonal vegetables, such as lettuce, radicchio, tomatoes.

Fried potato sticks, golden and crispy.

Beans cooked with tomato sauce, garlic, and aromatic herbs. A rustic side dish.

Boiled chicory sautéed in a pan with oil, garlic, and chili pepper. A typical Roman side dish with a slightly bitter taste.

Boiled asparagus served simply with olive oil and lemon.

Grilled slices of eggplant and zucchini. A light and flavorful side dish.

Roasted peppers, peeled and seasoned. Sweet and soft.

Rich salad with added mozzarella, tomatoes, and sweet corn.

Whole artichokes, cleaned and cooked upside down in a pan with oil, garlic, and mint. Tender and aromatic.

The classic pizza par excellence with tomato, mozzarella, and basil.

White pizza with a selection of four melted cheeses. Rich and flavorful.

Pizza with tomato, mozzarella, and salted anchovies. A strong flavor.

Pizza with cooked ham.

Pizza with spicy salami (Ventricina or similar type), internationally known as Pepperoni.

Vegetarian pizza topped with mixed seasonal grilled or baked vegetables.

White pizza with salmon, usually smoked, often paired with creamy ingredients.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Spoon dessert with layers of sponge cake soaked in Alchermes (red liqueur) and pastry cream.

Typical Campanian dessert, a dome of sponge cake filled and covered with lemon cream.

Spoon dessert made with cream, sugar, and gelatin, served with berry sauce.

Custard pudding with a layer of liquid caramel on top. Soft and sweet.

Typical Neapolitan dessert shaped like a mushroom, leavened dough soaked in rum and served with cream.

Crispy fried pastry shell shaped like a tube, filled with sweet ricotta cream.

Rich Sicilian dessert based on ricotta, sponge cake, marzipan, and candied fruit.

Chocolate cake, likely a variation of Sacher Torte with apricot jam.

Warm or lukewarm cake that combines the sweetness of pears with the intense flavor of chocolate.

Chocolate ice cream molded into an irregular sphere shape (like a truffle) covered in cocoa and chocolate.

Ice cream that captures the flavors of cassata (ricotta, candied fruit), often served in slices.

Fruit ice cream, often served inside the fruit itself or as a refreshing sorbet.

Fresh, sweet, and juicy pineapple slices. Excellent for a light finish to the meal.

Fresh strawberries, cut and dressed with lemon juice and sugar.

Mixed berries (blueberries, raspberries, blackberries) served plain or with whipped cream.

Fresh, sweet, and juicy cantaloupe melon slices.

Fresh seasonal cherries.