Fusioni - Ristorante Pizzeria

Fried rice croquette, typical of Roman cuisine. The rice is usually seasoned with tomato and meat, with a melted mozzarella center. · Crispy outside and soft inside, rich and savory flavor. · Eaten with hands as a hot appetizer.

Mixed seasonal vegetables coated in a light batter and fried. · Crunchy and dry texture, vegetal flavor enhanced by frying. · Excellent for sharing as a starter.

A thin and crispy flatbread made from chickpea flour. · Nutty flavor typical of chickpeas, served with fresh vegetables for contrast. · Light and tasty dish, often suitable for vegetarian diets too.

Floured and fried fresh anchovies, served in a traditional paper cone. · Intense sea flavor, crunchy and light texture. · Eaten whole, ideal to enjoy warm with a squeeze of lemon.

Assortment of fried specialties including supplì, croquettes, and vegetables. · Varied in textures and flavors, from cheese to falafel spices. · Perfect sharing main course to taste different preparations.

Golden fried artichoke wedges, paired with Pecorino cheese shavings. · The sweet and bitter taste of the artichoke contrasts with the savoriness of the cheese. · Typical appetizer from Roman tradition.

Tuscan cured raw ham, hand-cut into slightly thicker slices. · Intense and savory flavor, soft texture. · Often served with bread or fresh cheeses.

Selection of mixed cured meats and cheeses served on a wooden board. · Offers a variety of flavors from sweet to spicy and different aging periods. · Generous portion designed for sharing between two.

Veal seared on the outside and rare inside, served in thin slices. · Enriched by the earthy aroma of truffle and the sweetness of teriyaki sauce. · Fusion dish combining Japanese technique and premium ingredients.

Thinly sliced potato chips seasoned with pecorino cheese and black pepper. · Very crispy and flavorful, a reinterpretation of the classic Roman condiment. · Ideal as a snack or a tasty appetizer.

Layered savory pie with a black rice base, creamy cheese, and salmon. · Fresh and creamy, with the rich flavor of salmon and the delicacy of avocado. · Modern and visually appealing appetizer served cold.

Hollowed-out avocado filled with a salad of shrimp and fresh vegetables. · Fresh and citrusy flavor thanks to lime, creamy texture of avocado. · Light and exotic dish.

Toasted bread topped with diced fresh tomatoes and arugula. · Crispy and fresh, dressed with olive oil and salt. · A simple and tasty Italian appetizer classic.

Toasted bread garnished with creamy stracciatella cheese and anchovy fillets. · Perfect contrast between the sweetness of the cheese and the savoriness of the fish. · Rich and flavorful bite.

Toasted bread spread with fresh cheese, topped with salmon and chopped pistachios. · Delicate flavor and creamy texture with a crunchy note from the pistachios. · Refined and tasty appetizer.

Fresh salad based on raw vegetables, feta cheese, and crispy bread. · Reinterpretation of Tuscan panzanella with typical Greek ingredients like feta and olives. · Summer dish, fresh and colorful.

Long pasta with fresh clams and dried fish roe (bottarga). · Very intense and savory seafood flavor. · Elegant and traditional dish of Italian seafood cuisine.

Thick egg pasta served with blue fish, green vegetables, and a citrus note. · Fresh and aromatic taste, with the full-bodied texture of fresh pasta. · Combination of spring and sea flavors.

Soft potato gnocchi with crustaceans and fresh artichokes. · Delicate dish combining the sweetness of shrimp with the unique flavor of artichoke. · Soft and enveloping texture.

Rice cooked with saffron and a mix of fish and seafood. · Inspired by the Spanish dish, rich in seafood flavors and spices. · Abundant and colorful single dish.

Typical Sardinian pasta shaped like small balls, similar to couscous but larger. · Topped with tender calamari, cherry tomatoes, and sweet zucchini flowers. · Dish with a unique texture, flavorful and light.

Gnocchi with slightly bitter greens, intensely flavored tomatoes, and olives. · Vegetarian dish with a strong and rustic flavor. · Rich in Mediterranean flavors.

Short pasta served with crispy cured pork cheek and truffle. · Enriched by the crunchiness of almonds and the aroma of truffle. · Rich, savory, and structured dish.

Creamy risotto with green asparagus, savory pancetta, and pecorino cheese. · Balance between the vegetal taste of asparagus and the savoriness of cured meats. · Comforting and tasty dish.

Fresh reinterpretation of the classic Roman cacio e pepe. · Fresh pasta with cheese cream and pepper, with the spicy addition of ginger and the acidity of lime. · Surprising flavor, creamy yet refreshing.

The classic carbonara pasta enriched with truffle. · Creamy sauce of egg, pecorino, and guanciale with the unmistakable aroma of truffle. · Luxurious version of a traditional dish.

Short pasta with tomato sauce, fried eggplant, and grated aged cheese. · Similar to Sicilian Pasta alla Norma. · Rich and Mediterranean flavor, typically summery.

Iconic Roman dish with pasta, eggs, Pecorino Romano, guanciale, and black pepper. · Creamy and rich sauce without the use of cream. · Intense and savory flavor.

Pasta with tomato sauce, crispy guanciale, and pecorino. · Slightly spicy and very flavorful. · A pillar of traditional Lazio cuisine.

Simple pasta but difficult to execute perfectly, dressed with Pecorino cheese cream and black pepper. · Very savory and spicy flavor due to the pepper. · Creamy and enveloping.

Considered the ancestor of Carbonara and Amatriciana. · Pasta with guanciale, pecorino, and pepper, without tomato or eggs. · Rustic and intense flavor of cured pork and cheese.

Layered baked egg pasta with meat ragù, béchamel, and cheese. · Rich, soft, and substantial dish. · A classic of Italian Sunday cuisine.

Blue fish fillet cooked with herbs, served with a slightly bitter green sauce. · Savory and fatty fish, balanced by the freshness of arugula. · Served with classic roasted potatoes.

Salt-cured codfish desalted and stewed with cherry tomatoes, olives, and potatoes. · Juicy and flavorful dish, typical of Mediterranean cuisine. · Tender texture and decisive flavor.

Delicate white fish covered with a layer of crispy zucchini. · Oven-cooked to maintain the fish's moisture. · Light and refined dish.

Breaded and fried mixed seafood and vegetables. · Classic fried fish, crispy and dry. · To be enjoyed warm with lemon.

Seafood reinterpretation of tripe, prepared using cuttlefish. · Stewed with tomato, very flavorful and tender. · To be eaten with toasted bread to soak up the sauce.

Selection of various grilled meats. · Offers a variety of flavors and textures, from delicate chicken to savory sausage. · Protein-rich and smoky dish, ideal for meat lovers.

Vegetarian dish that plays on the textures of legumes. · Classic Neapolitan combination of sautéed escarole with the sweetness of raisins and the crunchiness of pine nuts. · Complex, sweet-bitter, and earthy flavor.

Grilled beef steak sliced, served on a bed of arugula and cheese. · The meat is usually served rare or medium-rare. · Fresh yet substantial dish, a classic Italian main course.

Prized and tender cut of beef, served with a sweet and sour sauce and blue cheese. · Bold contrast between the sweetness of berries and the savoriness of gorgonzola. · Gourmet dish for curious palates.

Simply grilled beef steak. · Pure meat flavor, accompanied by a light side dish. · Essential and nutritious main course.

Prized cut of meat (boneless ribeye), very flavorful and marbled. · Large portion, ideal for those with a big appetite. · Grilled to enhance its juices.

Roasted veal cooked with white wine and rosemary, typical of Rome. · Tender and juicy meat, served with its cooking juices. · A classic of Lazio home cooking.

Gourmet burger served on a plate or in a bun, with creamy cheese and sweet tomatoes. · Enriched with pistachio crumble for a crunchy note. · Modern and rich interpretation of the classic hamburger.

Burger smashed on the grill to create a crispy crust. · Dressed in classic American style with melted cheese and bacon. · Intense flavor of caramelized meat, served with fries.

Grilled chicken breast cut into strips. · Lighter alternative to red meat, simple and tasty. · Served with crispy roasted potatoes.

Portion of potatoes, available crispy fried or oven-roasted with herbs. · Classic accompaniment for meat or fish dishes. · Simple and loved by everyone.

Mixed seasonal vegetables (often zucchini, eggplant, peppers) grilled. · Light and flavorful, dressed with a drizzle of oil. · Healthy and colorful side dish.

Leafy green vegetables blanched and then sautéed with garlic, oil, and chili pepper. · Decisive flavor, slightly bitter and spicy. · Typical side dish of Roman cuisine.

Choice between whole cooked artichokes with mint and garlic, or Neapolitan-style sautéed escarole. · The artichokes are tender and aromatic; the escarole is sweet and bitter with dried fruit. · Traditional dishes rich in history.

Rich and nutritious salad with legumes and potatoes. · Dressed with tahini sauce (sesame paste) which provides creaminess and an oriental flavor. · Light yet satisfying dish, also suitable as a light meal.

Fresh salad typical of Greece with cubed feta cheese. · Savory and fresh taste, with the crunchiness of raw vegetables. · Dressed with olive oil and fragrant oregano.

International salad with chicken, croutons, and parmesan shavings. · Here enriched with crispy guanciale for an Italian touch. · Dressed with the typical creamy Caesar dressing.

Rich salad originating from Nice, France. · Complete meal combining cooked and raw vegetables, tuna, and hard-boiled eggs. · Flavorful and varied.

Modern salad with grilled chicken and creamy avocado. · Sun-dried tomatoes add an intense savory note to the arugula base. · Balanced and tasty.

Pizza with ingredients reminiscent of the colors of the Italian flag. · Fresh stracciatella cheese, flavorful red tomatoes, and green basil. · Fresh and balanced taste.

Pizza inspired by the famous Roman first course. · Rich and creamy, with egg, pecorino cheese, and crispy guanciale. · Intense and very nutritious flavor.

White pizza with smoked salmon and creamy cheeses. · The pistachio crumble adds crunchiness to the soft bite. · Delicate and refined taste.

Gourmet pizza with fragrant mortadella and buffalo mozzarella. · Classic mortadella and pistachio combination on a pizza base. · Rich and flavorful.

The quintessential Italian pizza, simple and perfect. · Tomato base, fior di latte mozzarella, and fresh basil. · Balanced and light taste.

Simple white pizza served with prosciutto crudo, seasoned only with oil and salt. · Ideal for savoring the quality of Parma ham. · Light and flavorful.

Flavorful pizza with sweet cherry tomatoes and rich buffalo mozzarella. · Anchovies and oregano provide a Mediterranean savory boost. · Fresh and intense flavor.

Delicate pizza with smoked salmon. · Arugula adds a fresh and slightly spicy note. · Usually no tomato base.

Very rich pizza with a variety of ingredients. · Every bite offers different flavors, from the saltiness of the olives to the creaminess of the egg. · A classic for those who love hearty pizzas.

Simple pizza but with a decisive flavor thanks to the salted anchovies. · Oregano gives the typical aroma of Southern Italian pizzerias. · Timeless classic.

Seasonal pizza with sweet and delicate zucchini flowers. · Anchovies create a perfect savory contrast. · Very popular in Rome.

The classic spicy pizza with salami. · Spicy and rich flavor. · Similar to American Pepperoni pizza but with Italian salami.

Vegetarian pizza topped with grilled or baked vegetables. · Light and fresh taste. · Colorful and healthy.

Pizza that captures the flavors of eggplant parmigiana. · Soft eggplant, tomato sauce, and plenty of cheese. · Rich and Mediterranean flavor.

Pizza with no animal ingredients. · Intense flavor from sun-dried tomatoes and fresh arugula. · Light and digestible.

Vegetarian version of the zucchini flower and anchovy pizza. · Olives replace the savoriness of the fish. · Delicate and tasty.

White pizza served fresh with raw ingredients. · Combines cured meats, cheeses, and fresh vegetables. · Perfect for summer, similar to a salad on pizza.

White pizza that enhances the aroma of porcini mushrooms. · Intense forest flavor, softened by mozzarella. · Autumnal and aromatic.

Classic combination of meat and vegetables. · Savory and rustic flavor. · Very popular and filling.

Very hearty white pizza with thinly sliced potatoes. · Guanciale makes everything crispy and savory. · Comforting taste.

Pizza with decisive flavors of the Roman countryside. · The bitterness of the chicory pairs well with the richness of the sausage. · Flavorful and traditional.

Gourmet pizza with a sweet-bitter and crunchy contrast. · The intense gorgonzola pairs with the slightly bitter radicchio. · Hazelnuts add a pleasant toasted note.

Delicate yet aromatic white pizza. · Truffle oil lends an elegant aroma. · The hazelnuts offer a pleasant toasted note.

Pizza folded in half-moon shape and baked. · Creamy and hot filling of ricotta and cured meats. · Classic Neapolitan street food.

Pizza with a fried egg cooked in the center. · Very nutritious and flavorful. · The soft yolk mixes with the tomato and cheese.

Hearty white pizza without tomato. · Roasted potatoes and sausage create a rustic flavor. · Very popular with children and adults.

Special pizza rich in premium ingredients. · Combines the forest flavor of mushrooms with the freshness of raw buffalo mozzarella. · Complex and refined.

Portion of fresh bread to accompany the meal.

Famous Italian aperitif based on Prosecco, soda, and bitter. · Available with Aperol (sweeter) or Campari (more bitter). · Served with ice and an orange slice.

Selection of mixed alcoholic cocktails. · Ask staff for specific list or preferences.

Mineral water, still or sparkling.

Bottle of house-selected wine. · Usually a local table wine, red or white.

Non-alcoholic carbonated soft drinks in cans (Coca Cola, Fanta, Sprite, etc.).

Draft beer in small size. · Fresh and thirst-quenching.

Draft beer in medium size. · Fresh and thirst-quenching.

A glass of house wine by the carafe. · Price may vary depending on the label chosen.

A glass of the house's table wine.

Artisanal beer in a bottle specifically for ketogenic or gluten-free diets.

Very popular Sardinian beer, full-bodied and slightly cloudy. · Moderately bitter and hoppy flavor.

Gluten-free artisanal IPA beer. · Citrusy and bitter flavor typical of IPAs.

Gluten-free artisanal beer.

Blanche beer (wheat beer). · Light, spicy, and citrusy flavor.

Herbal digestive liqueur served at the end of the meal.

Grape pomace distillate aged in wooden barrels. · Amber color and smooth, complex taste.

Classic Italian espresso.

Hot drink based on tea or aromatic herbs.