Dazio Roma

A classic Roman-style rice supplì with tomato sauce. Breaded and fried, it encloses a melting heart of fior di latte mozzarella. Crispy on the outside and soft on the inside, it is best enjoyed hot and held by hand.

Mashed potato croquette enriched with cooked ham and parmesan. The heart of smoked provola adds a savory and stringy note. Golden fried and soft texture.

A fried vegetable preparation with zucchini and potatoes, flavored with fresh herbs like mint and basil. Served with a homemade sweet chili sauce for a sweet and spicy touch. A vegetarian appetizer rich in Mediterranean flavors.

A creative variation of the fried pasta dish, prepared with pappardelle and porcini mushrooms. Bound with béchamel and parmesan, then breaded and fried. Creamy and fragrant with aromatic herbs.

Fried pasta dish inspired by the flavors of an American cheeseburger. Contains roasted meat, Cheddar cheese, and crispy bacon. A decadent mix of intense flavors enclosed in a crispy coating.

A fried sandwich filled with mortadella and cheeses. The Taleggio cream and fior di latte create an extremely melting and flavorful filling. Ideal as a rich and satisfying snack.

Battered and fried zucchini flower, stuffed with mozzarella and anchovies. A classic of Roman cuisine that balances the sweetness of the flower with the savoriness of the anchovy. Light and crispy.

The classic Italian pizza with San Marzano tomato sauce and mozzarella. Drizzled with oil and fresh basil. Soft dough with an airy crust.

A richer version of the Margherita with Campana buffalo mozzarella. The flavor of buffalo milk is more intense and creamy than cow's milk mozzarella. A traditional and refined taste experience.

Traditional red pizza without cheese, topped with San Marzano tomatoes, garlic, and oregano. Simple but extremely aromatic. Perfect for those who love the pure flavors of tomato and spices.

Flavorful pizza with tomato, mozzarella, and anchovy fillets. Oregano adds a Mediterranean aroma that pairs well with the savory fish. An timeless classic.

Spicy pizza with salami and Taggiasca olives. San Marzano tomatoes balance the heat of the salami. Flavorful and bold, for those who love strong tastes.

White pizza (no tomato sauce) topped with champignon mushrooms and crumbled sausage. The earthy flavors of the mushrooms combine with the richness of the pork. A beloved autumn topping.

White pizza with cooked ham and cheeses. Fried rosemary adds a unique aromatic and crispy note. Delicate and fragrant.

Gourmet pizza that highlights Jerusalem artichoke in various textures: cream, sautéed, and crispy chips. Pancetta adds savoriness while lemon and habanero provide freshness and spice. A complex balance of sweet and spicy flavors.

A classic Neapolitan pairing with sautéed broccoli rabe (friarielli) and sausage. The slightly bitter taste of the greens contrasts with the savory fat of the meat. A rustic and hearty pizza.

Autumnal vegetarian pizza with a base of sweet pumpkin and red onions. Castelmagno cheese adds a savory and crumbly note that balances the sweetness of the vegetables. Colorful and comforting.

Rich pizza with prized porcini mushrooms and ciauscolo, a soft spreadable salami typical of the Marche region. Topped with a creamy parmesan fondue. Intense flavors of the forest and aged cured meats.

White pizza that recalls the classic fresh pasta filling. Sautéed spinach and dollops of fresh whipped ricotta for an airy texture. Parmesan crumble adds a crispy note.

Vegetarian pizza with a selection of oven-baked seasonal vegetables. Enhanced by a flavorful sun-dried tomato cream. Light, colorful, and rich in vitamins.

Inspired by the stuffed escarole pizza, with curly endive, olives, anchovies, and provola. Confit cherry tomatoes and lemon zest add sweetness and freshness. A tribute to the flavors of Neapolitan tradition.

A pizza reminiscent of potato gateau, with crumbled potatoes, ham, and béchamel. Very soft and comforting, with the aroma of nutmeg. Rich and hearty.

An interpretation of the classic Emilian lasagna on a pizza base. Topped with meat ragu and creamy béchamel. A unique dish that combines two icons of Italian cuisine.

A tribute to Sicilian Sfincione, a typical focaccia from Palermo. The star is the onion in various textures, accompanied by flavorful caciocavallo. Intense sweet and savory taste.

The classic Four Cheese pizza enhanced with premium selections like 48-month aged Parmesan. Mascarpone and gorgonzola add creaminess and a hint of spice. For true cheese lovers.

A bold pizza topped with classic Roman-style tripe in sauce. Grated pecorino and fresh mint complete the dish as per tradition. A rustic and decisive flavor from peasant cuisine.

A reinterpretation of puttanesca sauce with the addition of tuna. Strong Mediterranean flavors from olives, capers (in the sauce), and tomatoes. Savory and fragrant.

The famous Roman pasta dish transformed into a pizza. Sautéed guanciale and a creamy egg zabaglione with abundant pecorino and black pepper. Rich, creamy, and incredibly flavorful.

India Pale Ale characterized by generous hopping. It has a decisive bitter taste with citrus and fruity notes. It pairs perfectly with savory and fried dishes.

German-style wheat beer, naturally cloudy. Sweet and soft taste with typical notes of banana and clove. Very refreshing and not very bitter.

Light, low-fermentation lager, balanced and easy to drink. Light malt flavor with a clean finish. Suitable for the whole meal, especially with pizza.

A light and thirst-quenching pale ale with a characteristic dry taste and an elegant bitterness from the hops. Highly carbonated and refreshing.

Spiced wheat beer, often with coriander and orange peel. Pale color and fresh taste, slightly tart and very aromatic.

High-alcohol beer, structured and complex. Rich malt flavor, fruity and spicy, with a full body. To be savored slowly.

Daily selection of homemade desserts. Options vary based on availability and may include classics like tiramisu or the cake of the day. Ask your server for details.