Fieramosca Roma

Fresh bread served at the table. Ideal for accompanying appetizers and main courses.

Slice of toasted white bread, simply dressed with quality extra virgin olive oil and salt. Crispy and flavorful in its simplicity.

Classic Italian bruschetta with fresh cherry tomatoes, fragrant basil, and a pinch of black pepper. Fresh and aromatic.

Bruschetta spread with a rich truffle cream. Intense and earthy flavor, typical of truffle.

Toasted bread served with ciauscolo, a soft, spreadable salami typical of central Italy. Savory taste and melt-in-your-mouth texture.

Freshly baked focaccia seasoned with oil and rosemary needles. Soft inside and slightly crispy outside.

Selection of three different bruschettas to taste various flavors. Ideal for sharing as an appetizer.

Whole artichoke slowly cooked with mint, garlic, and parsley according to Roman tradition. Tender and very aromatic.

Artichoke fried twice to achieve crispy leaves like chips and a tender heart. An iconic dish of Jewish-Roman cuisine.

Buffalo mozzarella served with a rich topping of anchovies, cherry tomatoes, and almonds. A mix of sweet, salty, and fresh flavors.

Breaded and fried pecorino cheese, served hot with chestnut honey. Perfect contrast between the salty cheese and sweet honey.

Warm seafood salad with tender octopus and potatoes, enriched with Taggiasca olives. Dressed with oil and parsley.

Mussels cooked in a pot with abundant black pepper. A simple dish but rich in sea flavor.

Rustic soup of borlotti beans cooked with pork rind and tomato. Strong flavor, slightly spicy, and very nutritious.

Tripe stewed in tomato with Roman mint and pecorino. A humble dish of Roman tradition, soft and flavorful.

Soft mixed meat meatballs slowly cooked in tomato sauce. A classic Italian comfort food.

A variation of the meatballs enriched with abundant pecorino and black pepper. It evokes the flavors of the famous Roman first course.

Baked eggplant flan layered with tomato, mozzarella, and parmesan. Soft, stringy, and tasty.

Boiled meat sautéed in a pan with onions and tomato. A traditional Roman way to enjoy boiled meat with more flavor.

Stewed beans with tomato, garlic, and sage. A very flavorful vegetarian side dish or main course.

Tasting of various specialties served in bowls. Perfect for trying various traditional dishes.

Selection of mixed cured meats for two people. Includes traditional Italian varieties to enjoy with bread.

Assortment of Italian cheeses of different ages for two people. Often served with honey or jams.

Rich mixed platter with typical mountain cured meats and cheeses for two people. A complete and hearty appetizer.

Sliced roasted porchetta, seasoned with garlic and rosemary. Flavorful pork with crispy rind.

Large selection of appetizers for two people, including cured meats, cheeses, buffalo mozzarella, porchetta, and mixed fried items. Ideal for a complete tasting.

Thick pasta seasoned with a cream of eggs, pecorino, and parmesan, enriched with crispy guanciale and black pepper. The Roman classic par excellence.

Thick pasta served with a dense Roman pecorino cream and abundant black pepper. Intense and spicy flavor.

Thick pasta with tomato sauce, guanciale, and pecorino. A historic dish with a strong flavor.

Considered the ancestor of carbonara, it's a white pasta with crispy guanciale, pecorino, and pepper. Savory and rich.

Long pasta seasoned with oil sautéed with garlic and chili pepper. Simple, spicy, and very aromatic.

Egg pasta seasoned with tender artichokes, flavorful guanciale, and pecorino cheese. A rich combination of flavors.

Pasta with oxtail stew sauce, a braised beef tail stew. Very intense, rich, and meaty flavor.

Layers of baked egg pasta with meat ragù, béchamel, and cheese. A rich and gratinated dish.

Fettuccine served with a classic slow-cooked meat ragù. Flavorful and hearty.

Spaghetti with clams, oil, garlic, and parsley. A classic seafood dish, delicate and savory.

The simplest Italian pasta, with fresh tomato sauce and basil. Sweet and natural tomato flavor.

Thick and creamy pasta and potato soup. A humble but very comforting and filling dish.

Classic pasta and borlotti bean soup, flavored with vegetables. Rustic and nutritious.

Short pasta and chickpea soup, flavored with rosemary. Creamy and with a delicate legume flavor.

Lentil soup with pasta, cooked with a light soffritto. Healthy dish rich in iron.

Traditional Roman soup with Roman broccoli and skate (arzilla). A unique flavor combining land and sea.

Mixed vegetable soup with pearl barley. Light, healthy, and rich in vitamins.

Thin veal slices with prosciutto and sage, cooked in white wine and butter. Tender and very flavorful.

Homemade meatballs in sauce prepared according to a traditional recipe. Soft and tasty, served with abundant sauce.

Beef tail stew cooked for a long time with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Braised rabbit with olives, capers, vinegar, and rosemary. A dish with a sweet and sour, aromatic flavor.

Whole Cornish hen, butterflied and grilled with spicy or aromatic spices. Crispy skin and juicy meat.

Grilled beef, sliced, seasoned with rosemary-infused oil. Served with potatoes.

Beef slices served on a bed of arugula, with cherry tomatoes and parmesan shavings. Fresh and hearty dish.

Lamb chops quickly grilled at high temperature. Traditionally eaten with hands ('scottadito' - burns the fingers).

Roast lamb cooked in the oven with potatoes. Tender and flavorful, seasoned with aromatic herbs.

Grilled sheep skewers. Intense flavor characteristic of sheep meat.

Large grilled beef steak. Served with a side of potatoes.

Prized cut of beef with the bone, grilled rare or to your preference. The price is per 100g.

Breaded and fried veal cutlet until golden. A simple dish loved by everyone, served with fries.

Veal cutlet pounded very thin and wide, breaded and fried. Very crispy and large.

Chicken cooked in a pan with colorful peppers and tomato. Traditional Roman dish, sweet and juicy.

Pork sausages served with broccoli rabe sautéed with garlic and chili pepper. A classic and flavorful combination.

Tender beef fillet cooked in a Barolo red wine reduction. An elegant dish with a rich flavor.

Floured and fried calamari rings and shrimp. Crispy and golden, served hot.

Diced roasted potatoes with herbs. Golden outside and soft inside.

Fried potato sticks. Crispy and salty, the most beloved side dish.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Raw chicory sprouts with an anchovy and garlic sauce. Crispy and fresh.

Fresh salad with mixed seasonal vegetables.

Mixed grilled seasonal vegetables. Light and flavorful.

Boiled beans served cold or warm, dressed with oil and chopped raw vegetables.

Half-moon stuffed pizza with cooked ham and melted mozzarella.

Calzone filled with mushrooms and speck, with a woody and smoky flavor.

Savory calzone filled with sausage and mushrooms.

Vegetarian calzone filled with mixed vegetables and mozzarella.

Classic simple calzone with tomato and mozzarella.

Oval and crispy Roman pinsa, topped with artichokes, speck, and creamy stracciatella cheese.

Fresh and summery pinsa with aged bresaola, arugula, and grana cheese shavings.

Rich and indulgent pinsa with mortadella, crispy pistachio, and soft cheese.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. The quintessential Roman street food.

Variation of supplì with rice seasoned carbonara style (egg, pecorino, guanciale).

Supplì with rice seasoned with amatriciana sauce and pecorino.

Potato croquette made from mashed potatoes with parmesan and pepper, breaded and fried.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. Crispy and flavorful.

Desalted cod fillet coated in batter and fried. A classic of Christmas Eve and Roman street food.

Bread and mozzarella sandwich (and sometimes anchovies), breaded and fried. Golden and stringy.

Mixed assortment of house fried items. Ideal for trying a bit of everything.

Thinly sliced fried potatoes, like artisanal chips.

Potato chips seasoned with grated pecorino and black pepper.

The most famous Italian dessert: mascarpone cream, coffee-soaked biscuits, and cocoa.

Traditional dessert of Jewish-Roman cuisine. Shortcrust pastry filled with ricotta and tart sour cherries.

Cold creamy dessert with sour cherry syrup and fruit.

Cold dessert with almond brittle and dark chocolate.

Cup of cream ice cream served with fresh wild strawberries.

Frozen lemon dessert, digestive and refreshing.

Rich tart with a filling of Nutella and almond frangipane cream.

Cup of classic pastry cream served with the iconic Fabbri candied sour cherries.

Cream puffs filled and covered with white chocolate and pistachio cream.

Classic tart with a soft ricotta and dark chocolate chip filling.

Tasting journey of 3 desserts chosen by the chef.

Large tasting of 5 desserts for the most indulgent or to share.