Escobrillo Roma

Crispy potato slices flavored with cacio e pepe. A delightful appetizer that evokes typical Roman flavors. Ideal for snacking before the meal.

Assortment of classic fried items: supplì, croquettes, ascolane olives, and stuffed jalapeño. A perfect mix to taste different crispy and flavorful specialties. For sharing.

Three variations of supplì inspired by Roman first courses: carbonara, amatriciana, and cacio e pepe. Crispy breading and a soft, richly seasoned center.

Rice supplì enriched with spicy Calabrian 'nduja. Strong and slightly smoky taste with a golden breading.

Potato croquette with a flavorful filling of eggplant and speck. Soft inside with tasty pieces of cured meat and vegetables.

Battered and fried zucchini flower, usually filled with mozzarella and anchovies. Crispy outside and gooey inside.

Small fried pizza topped with fresh stracciatella, mortadella, and arugula. Soft and slightly oily dough, balanced by the freshness of the toppings.

Traditional fried pizza with tomato sauce, buffalo mozzarella, and parmesan. Simple and authentic taste of Neapolitan cuisine.

Fried pizza topped with creamy stracciatella and savory anchovies. A perfect contrast between the sweetness of the dairy and the saltiness of the fish.

Toasted bread seasoned with gorgonzola cheese, spicy 'nduja, and sun-dried tomatoes. An intense mix of strong and bold flavors.

Classic bruschetta with Campana buffalo mozzarella and fresh cherry tomatoes. Fresh, light, and Mediterranean.

Gourmet bruschetta with stracciatella, porcini mushrooms, and a drizzle of white truffle oil. Refined and earthy taste, very aromatic.

Toasted bread with a mix of grilled or pan-fried vegetables: zucchini, peppers, and eggplant. Simple and tasty, suitable for vegetarians.

Selection of three classic bruschettas: garlic and oil, black olive pâté, and fresh tomato. Excellent for tasting different variations.

Typical Roman pasta seasoned with Pecorino Romano and abundant black pepper. Creamy thanks to the emulsion of cheese and cooking water. Intense and savory flavor.

The ancestor of carbonara, prepared with Pecorino Romano, crispy guanciale, and black pepper, without eggs. Savory and rich in flavor.

One of the most famous Roman dishes: pasta with eggs, Pecorino Romano, guanciale, and pepper. Creamy yellow sauce and the unmistakable flavor of browned guanciale.

Pasta with tomato sauce enriched with crispy guanciale, Pecorino Romano, and a touch of chili pepper. Robust and flavorful taste.

A revisited Gricia with the addition of sweet pears and zucchini. An interesting balance between the saltiness of the guanciale and the sweetness of the fruit and vegetables.

Grilled pork sausage served with sautéed chicory (slightly bitter leafy green). A rustic and hearty main course.

Grilled chicken breast served with fresh salad. A light, healthy, and protein-rich dish.

Grilled beef hamburger served without bread, accompanied by fried delicacies. An alternative to the classic sandwich.

Grilled beef steak served with crispy french fries. A classic, juicy, and satisfying meat dish.

Typical Abruzzese sheep meat skewers. Grilled, they have an intense and characteristic flavor. Eaten directly from the skewer.

Rich hamburger with beef, smoked cheese, and crispy bacon. Tropea onion adds sweetness. Very flavorful and juicy.

Gourmet pork burger with fresh stracciatella, porcini mushrooms, and a hint of truffle. A sophisticated and creamy taste.

Burger with a strong flavor of spicy gorgonzola and baconnaise sauce. Bacon and arugula complete the intense aromatic profile.

Rich and original burger with fried eggplant and potatoes. Cheddar and sun-dried tomatoes add savoriness and color.

Potato wedges or chunks baked with aromatic herbs. Soft inside and golden outside.

Classic stick-cut french fries. Crispy and salty, ideal as a side.

Chicory (bitter leafy green) served sautéed in a pan with garlic and chili, or sour (boiled with lemon). Typical Roman side dish.

Selection of seasonal vegetables (usually zucchini, eggplant, peppers) grilled. Light and flavorful.

Fresh salad with buffalo mozzarella, grilled vegetables, and cherry tomatoes. A light and vegetarian single dish.

Rich salad with tuna, olives, and red onion. Fresh and bold Mediterranean flavors.

Salad with grilled chicken, mushrooms, and parmesan shavings. Hearty and perfect for a complete meal.

Salad with a mix of sweet and savory thanks to raisins, hazelnuts, and sun-dried tomatoes. Refined taste and crunchy texture.

Traditional cake made with chocolate and almonds, flourless. Moist inside and crunchy outside.

Creamy dessert with ladyfingers soaked in coffee and mascarpone cream. A classic Italian dessert, creamy and energizing.

A variation of the classic tiramisu with pistachio cream. Sweet, rich, and with a nutty flavor.

Creamy dessert made with cream, sugar, and vanilla, thickened with gelatin. Soft and velvety consistency.

Refreshing coconut-flavored ice cream. Often served in the fruit shell itself.

Frozen dessert based on lemon juice and sugar. Fresh, digestive, and light.

Sphere-shaped ice cream (truffle) coated in cocoa or sprinkles. Usually available in chocolate (black) or vanilla (white) flavors.

Likely fried or baked dough pastries, served warm with chocolate or sugar. A sweet treat to end the meal.

Basket of bread to accompany the dishes.

The most classic pizza with tomato, mozzarella (fior di latte), and basil. Simple and iconic.

Flavorful pizza with tomato, mozzarella, anchovies, and capers. Strong and salty taste.

Vegetarian pizza with a mix of grilled or baked vegetables. Light and colorful.

A revisited Capricciosa with the addition of prosciutto crudo at the end of cooking and olives. Rich in ingredients and flavors.

White pizza with tuna and red onion, refreshed by lemon zest. A fresh and aromatic combination.

Pizza with sweet yellow tomatoes and buffalo mozzarella. Visually appealing and with a delicate taste.

Pizza with zucchini flowers and anchovies, a classic Roman pairing. Well-balanced saltiness and sweetness.

Rich pizza with grilled eggplant and fresh stracciatella added at the end of cooking. The balsamic glaze adds a sweet and sour touch.

Pizza with autumn flavors: porcini mushrooms, sausage, and truffle. Intense, smoky, and earthy taste.

Four-cheese pizza enriched with the crunchiness of crumbled tarallo. Very flavorful and rich.

Spicy and bold pizza with 'nduja, sausage, and crispy crusco pepper. For lovers of strong Southern Italian flavors.

Classic and delicious combination: mortadella, stracciatella, and pistachio. Rich, creamy, and very flavorful.

Spicy pizza with Ventricina salami and gorgonzola. A powerful mix of spiciness and blue cheese flavor.

Focaccia filled with fresh raw ingredients: prosciutto, stracciatella, and arugula. Fresh and ideal for summer.

Hearty and flavorful pizza with potatoes, artichokes, and guanciale. A substantial and tasty dish.

A variation of the Margherita with stracciatella added cold. The hot-cold contrast and creaminess make it special.

'All you can eat' formula including fried appetizers and pizza served in slices in the center of the table until you're full. Great for groups.

Small carafe of house wine (white or red). Perfect for one person.

Medium carafe of house wine. Ideal for sharing between two.

Large carafe of house wine. Suitable for large tables or groups.

Bottle of mineral water (still or sparkling) of one liter.

Carbonated soft drink with cola flavor. Served in glass or can.

Sugar-free version of the classic cola.

Orange flavored carbonated drink.

Lemon and lime flavored carbonated drink. Fresh and clear.

Classic Italian espresso or decaffeinated. An ideal end to the meal.

Italian pomace distillate. The white is young and clear, the barricaded one is aged in wood and amber-colored.

Herbal digestive liqueur (amaro) or lemon liqueur (limoncello). Usually served cold.

Special Roman amaro offered by the house at the end of the meal. A gesture of hospitality.