Dal Pollarolo 1936

Whole artichokes cleaned and slowly cooked with oil, garlic, parsley, and mint. Tender and flavorful, a classic of Roman cuisine.

Fried zucchini flowers in batter, filled with melting mozzarella and savory anchovies. Crispy outside and soft inside.

Fresh radicchio salad served with orange segments. A pleasant contrast between the bitterness of the radicchio and the sweet-sourness of the citrus.

Selection of fresh seasonal grilled vegetables, such as zucchini, eggplant, and peppers. Dressed with olive oil.

Crispy salad of thinly sliced fennel, enhanced with citrus and flavorful Taggiasca olives.

Baked dish of fried eggplant layers with tomato sauce, mozzarella, parmesan, and basil. Rich and comforting.

Assortment of typical fried items: rice supplì, potato croquettes, Ascolana olives stuffed with meat, and fried mozzarella bites.

Rich mixed salad with tuna, hard-boiled eggs, mozzarella, olives, and tomatoes. A fresh and nutritious single dish.

Thin slices of aged bresaola served with fresh rocket and Grana Padano shavings. Light and protein-rich.

Classic Italian pairing: sweet fresh melon wrapped in savory, aged slices of Prosciutto di Parma.

Tricolor salad with fresh tomatoes, buffalo mozzarella, and basil. Dressed with extra virgin olive oil.

Platter of fine cured meats with Prosciutto di Parma and fresh buffalo mozzarella. To be enjoyed with bread or focaccia.

Crispy catalogna chicory sprouts dressed with a flavorful sauce of anchovies, garlic, and vinegar, served with calamari.

Salad with romaine lettuce, croutons, parmesan, and the classic creamy Caesar dressing.

Selection of Italian cured meats served on a platter, ideal for sharing as an appetizer.

Thin slices of cold boiled veal covered with a creamy sauce made from tuna, capers, and mayonnaise.

Shrimp cocktail served with fresh avocado and pink sauce (cocktail). A classic and delicate appetizer.

Portion of fresh bread to accompany the meal.

The classic Italian pasta dish with fresh tomato sauce and fragrant basil leaves. Simple and tasty.

Traditional soup of mixed seasonal vegetables, slow-cooked. Healthy and comforting.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan, baked.

Traditional Roman pasta with crispy guanciale, Pecorino Romano, and black pepper. An 'eggless carbonara'.

Thick egg pasta similar to spaghetti, dressed with a Pecorino Romano cream and plenty of black pepper.

Short pasta served with tomato sauce, pan-fried guanciale, and Pecorino Romano. Flavorful and slightly spicy.

Iconic Roman dish with a creamy sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper.

Egg pasta with a rich meat sauce slow-cooked in tomato.

Stuffed pasta served with a rosé sauce, usually a mix of tomato and cream.

Rustic-flavored spelt pasta dressed with basil pesto and fresh Pachino tomatoes.

Classic seafood dish with spaghetti sautéed with clams, garlic, oil, parsley, and white wine.

Creamy rice slow-cooked with broth and fragrant porcini mushrooms. A rich umami-flavored autumn dish.

Egg pasta with shrimp, flavored with lemon zest and saffron. An elegant and aromatic dish.

Ravioli served with a truffle sauce or filling, with an intense and earthy flavor.

Spaghetti with a mix of seafood such as mussels, clams, shrimp, and calamari in a light tomato or white sauce.

White pizza base seasoned only with olive oil, salt, and rosemary. Crispy and light.

Classic red pizza without cheese, with tomato, garlic, olive oil, and oregano.

The quintessential Italian pizza with tomato, mozzarella, and fresh basil.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty.

White focaccia served with slices of prosciutto crudo.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza with tomato, mozzarella, and crumbled sausage.

Pizza with tomato sauce and fresh mushrooms, without mozzarella.

Pizza with tomato, mozzarella, and an assortment of grilled or fresh seasonal vegetables.

Pizza with tomato, mozzarella, and sliced chicken sausage.

Inspired by the pasta dish, with tomato, guanciale, and pecorino.

White pizza with mozzarella, fresh zucchini flowers, and anchovies. A classic Roman combination.

Pizza with tomato, mozzarella, tuna, and sliced onion.

Half-moon shaped folded pizza, usually filled with tomato, mozzarella, and cooked ham.

Focaccia enriched with fresh raw ingredients: buffalo mozzarella, rocket, cherry tomatoes, and olives.

Margherita pizza topped with slices of prosciutto crudo added after cooking.

White pizza with a creamy blend of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

Pizza with tomato, mozzarella, mushrooms, and prosciutto crudo.

The house specialty with tomato, mozzarella, button mushrooms, sausage, and fresh rocket.

Pizza with tomato, mozzarella, and spicy salami. Bold flavor.

Toasted bread slice topped with melted mozzarella and prosciutto.

Toasted bread with mozzarella and anchovy fillets. Simple and flavorful.

Toasted bread with aromatic truffle sauce.

Toasted bread topped with smoked salmon.

Toasted homemade bread with diced fresh tomato, garlic, basil, and oil.

Assortment of bruschettas with various classic toppings.

Toasted bread with melted mozzarella and anchovies.

Soft meatball stewed in tomato sauce and mushrooms.

Humble dish from Roman tradition: tripe stewed with tomato, mint, and Pecorino Romano.

Roasted chicken thigh or breast served with golden roast potatoes.

Historic Roman stew of beef tail slow-cooked with tomato, celery, and spices until very tender.

Grilled chicken breast cut into strips, served on a bed of rocket and tomatoes with balsamic glaze.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine.

Grilled salmon fillet, served simply to enhance its flavor.

White fish fillet baked and covered with thin slices of crispy zucchini.

Floured and seared meat slices served with a creamy truffle sauce.

Grilled beef steak served with a side of potatoes.

Young lamb (abbacchio) roasted with rosemary and potatoes, a traditional Roman holiday dish.

Grilled beef sliced, served with fresh rocket and cherry tomatoes.

Potatoes cut into pieces and roasted with aromatic herbs.

Omelet enriched with mixed seasonal vegetables.

Fresh green salad with tomatoes, carrots, and other raw vegetables.

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

Assortment of seasonal vegetables baked, light and flavorful.

Raw catalogna chicory sprouts dressed with anchovy sauce, garlic, and vinegar.

Wild rocket salad served with Grana Padano cheese shavings. Light and protein-rich.

Single portion of cheese of your choice or mixed.

Aged sheep's milk cheese with an intense and salty flavor, typical of Lazio.

Fresh buffalo milk mozzarella, soft and juicy.

Selection of cheeses accompanied by honey and mustard to enhance their flavors.

Slices of sweet fresh melon.

Fresh pineapple sliced.

Fresh strawberries served with a scoop of gelato.

Cup of strawberries dressed with lemon juice and sugar.

Fresh fruit available in season.

Mixed fruit platter cut into pieces ready to enjoy.

Homemade dessert, varies daily.

Typical Roman tart filled with sour cherry jam.

The most famous Italian dessert: ladyfingers dipped in coffee, mascarpone cream, and cocoa.

A fresh variation of tiramisu made with limoncello instead of coffee.

Soft and light chocolate mousse.

Sweet cream and vanilla pudding, served with caramel or berry sauce.

Custard cream covered with a layer of crunchy caramelized sugar.

Chocolate gelato in a sphere shape with a soft center, covered in cocoa.

Cream gelato served with a hot espresso poured over it.

Refreshing frozen lemon dessert, excellent for cleansing the palate.

Artisanal cream gelato prepared by the restaurant.

Cover charge for service.