Fuso Orario

A thick and nutritious soup made with mixed short pasta and beans. The flavor is rustic and comforting, enriched with a vegetable soffritto. Typically served hot with a drizzle of raw oil.

Short tubular pasta with a spicy sauce inspired by Calabrian flavors. Usually includes chili pepper and flavorful cured meats. Strong and intense taste.

Short pasta with a sauce made from sautéed mixed seasonal vegetables. A light and colorful dish, rich in garden flavors.

A classic Italian first course with short pasta and a simple tomato sauce with basil. Sweet and tangy tomato flavor, perfect in its simplicity.

Tender turkey pieces cooked in a creamy curry sauce. A spicy and aromatic dish with exotic notes and a soft texture.

A soft, mashed potato bake hiding a spinach filling. Golden on the outside and fluffy on the inside, with a delicate flavor.

Roasted chicken cooked in the oven, usually seasoned with aromatic herbs like rosemary. The skin is crispy and the meat remains juicy.

Medallion of ground beef cooked on the griddle. Served juicy and flavorful, typically accompanied by side dishes or bread.

A cut of pork from the neck, grilled or pan-fried. It's a flavorful and slightly fatty cut that ensures tenderness.

A mixed grilled meat platter including arrosticini (lamb skewers) and pork sausage. Smoky and intense flavor, typical of Italian grills.

A prized cut of veal cooked on the grill or in a pan. Tender, lean meat with a delicate flavor.

A Danish beef steak with bone, known for its marbling. Grilled, it offers a rich flavor and juicy texture.

A substantial cut of meat with the T-bone, including fillet and sirloin. Tender and flavorful Danish meat, ideal for rare grilling.

A combo menu including a tomato bruschetta appetizer and a pizza of your choice. A complete and convenient solution for a casual meal.

A selection of cured meats and cheeses typical of the Norcia tradition. Served on a wooden board, it's ideal for sharing.

Prized Italian cured meat, made from the noblest part of the pork leg. Sweet, delicate, and fragrant flavor.

Fresh buffalo milk mozzarella. It stands out for its elastic texture, porcelain white color, and rich, milky taste.

A variation of buffalo mozzarella enriched with truffle shavings or flavor. It combines the creaminess of cheese with the intense, earthy aroma of truffle.

Breaded and fried buffalo mozzarella. The outside is golden and crispy, while the inside remains hot and gooey.

A savory puff pastry tart filled with artichokes. The pastry is crumbly and the filling is soft and flavorful.

Slices of toasted bread topped with various ingredients such as tomato, olive pâté, or vegetables. A classic and tasty appetizer.

Thick slices of mortadella seared on the griddle. The heat enhances the aroma of the cured meat and makes the edges slightly crispy.

Typical Roman street food: a rice ball with tomato and a mozzarella heart, breaded and fried. Crispy outside and gooey inside.

A variation of Roman supplì inspired by the famous cacio e pepe pasta. Rice seasoned with Pecorino Romano cheese and black pepper, fried to perfection.

Rice supplì enriched with 'nduja, a spicy Calabrian spreadable salami. Strong and spicy flavor.

Pitted green olives stuffed with a mixture of minced meat, breaded, and fried. A beloved specialty from the Marche region as an appetizer.

Battered and fried zucchini flower, usually filled with mozzarella and anchovies. Light, crispy, and flavorful.

Salt cod fillet (cured cod) desalted, coated in batter, and fried. A classic of Roman tradition, crispy outside and tender inside.

Small cylinders of seasoned potato puree, breaded and fried. Simple and tasty, loved by adults and children.

Battered and fried onion rings. A tasty, sweet, and crispy snack.

Assortment of seasonal vegetables (such as zucchini, eggplant, peppers) cooked on the grill. Light and flavorful, seasoned with oil and parsley.

Whole artichoke deep-fried according to Jewish-Roman tradition. The leaves become crispy like chips, while the heart remains tender.

Artichokes cleaned and slowly cooked in a pan with oil, garlic, parsley, and mint. Soft and very aromatic.

Leafy green vegetable with a bitter taste, boiled and then sautéed with garlic and chili pepper. A typical side dish of Roman cuisine.

Turnip greens or broccoli sautéed ('ripassati') with garlic and oil. Strong and slightly bitter flavor.

Fresh cooked spinach, usually sautéed with butter or oil and Parmesan cheese. A delicate side dish rich in iron.

Sticks of potatoes fried in boiling oil. Golden, crispy, and salted, perfect to accompany meat or hamburgers.

Mixed salad enriched with tuna and possibly other ingredients like corn or olives. Fresh and substantial.

Mixed salad served with strips of grilled or fried chicken. A light and balanced main course.

A small portion of the classic Italian dessert made with coffee-soaked ladyfingers, mascarpone cream, and cocoa. Ideal for a small indulgence.

Famous Italian spoon dessert. Layers of coffee-soaked ladyfingers alternated with a sweet mascarpone cream, dusted with bitter cocoa.

Crumbly cake made of shortcrust pastry crumbs, enclosing a creamy filling (often ricotta, chocolate, or custard).

Small chocolate cake served warm, famous for its soft, molten center that flows out when cut.

Likely a pear dessert, which could be cooked in wine or served with chocolate and cream. An elegant and fruity dessert.

Frozen fruit dessert, usually lemon. Fresh and digestive, ideal for cleansing the palate at the end of a meal.

Cup of mixed ice cream, served cold. Creamy and sweet, available in various classic flavors.

Slices of fresh pineapple served on a plate. A light, sweet, and refreshing dessert that aids digestion.