Gildo Il Cacciatore

A classic selection of Italian cured meats and cheeses, often accompanied by pickled or marinated vegetables. A varied and flavorful start to the meal, ideal for sharing.

A fresh dish of boiled mollusks and crustaceans, such as octopus, squid, and shrimp, dressed with oil, lemon, and parsley. Light and delicate.

Slices of aged raw ham served with fresh mozzarella, often buffalo mozzarella. A classic combination that balances the saltiness of the ham with the sweetness of the dairy.

Thick egg pasta seasoned with a Pecorino Romano cheese cream and abundant black pepper. An iconic Roman dish, savory and spicy.

Spaghetti with a rich sauce made from eggs, Pecorino cheese, crispy guanciale, and black pepper. Creamy and flavorful, without the use of cream.

Hollowed long pasta topped with tomato sauce, pan-fried guanciale, and Pecorino cheese. A dish with a strong and slightly spicy flavor.

Wide, flat egg pasta served with a rich hare meat ragù. A dish with an intense, wild flavor, typical of traditional cuisine.

Fresh fettuccine seasoned with sautéed porcini mushrooms. A fragrant dish that enhances the earthy and aromatic flavor of the mushrooms.

Pasta filled with fresh ricotta and spinach, usually served with tomato sauce or butter and sage. Delicate and soft.

Spaghetti served with fresh clams, garlic, oil, and parsley. A classic of seafood cuisine, simple but rich in iodized flavor.

Rice slowly cooked with a mix of seafood and crustaceans. Creamy and enveloping, with all the flavor of the sea.

Risotto creamy with a delicate langoustine sauce. A refined dish with a sweet and velvety taste.

Thick fresh pasta topped with a rich mixed seafood sauce (mussels, clams, shrimp, squid). Flavorful and abundant.

Simple pizza topped only with tomato, garlic, oregano, and oil. Without cheese, it enhances the flavor of the tomato and dough.

The most classic pizza with tomato, mozzarella, and fresh basil. It represents the colors of the Italian flag and is loved for its simplicity.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty.

Pizza topped with tomato, mozzarella, and sliced button mushrooms. Delicate flavor and pleasant texture.

Pizza with mozzarella and smoked salmon, often enriched with cream or parsley. A rich and distinctive flavor.

A rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives. A mix of different flavors in every bite.

Fresh pizza with buffalo mozzarella from Campania and Pachino tomatoes. High-quality ingredients for a sweet and milky taste.

The classic Margherita enriched with fresh arugula leaves added after baking. Adds a peppery and fresh note.

Margherita base with added crumbled sausage. Flavorful and substantial.

White or red pizza with a choice of mixed grilled vegetables or canned tuna. A lighter or seafood option.

Classic Margherita with sausage slices. Very popular with children.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong and spicy flavors.

White or red pizza focused on fresh arugula. Simple and vegetarian.

Pizza with tuna and usually onion or tomato. Tasty and nutritious.

Pizza with smoked provola cheese and speck (smoked ham). A combination of intense and smoky mountain flavors.

White pizza (no tomato) with mozzarella, mushrooms, and sausage. Rich and flavorful, reminiscent of forest flavors.

White pizza with a blend of four different cheeses (usually mozzarella, gorgonzola, fontina, and Parmesan). Creamy and intense.

Pizza topped with a mix of seafood (clams, mussels, shrimp). Brings the flavor of the sea to pizza, usually without mozzarella.

Premium pizza with porcini mushrooms. An intense and characteristic aroma of the forest.

Typical Roman pizza with mozzarella, zucchini flowers, and anchovy fillets. A perfect balance between the sweetness of the flowers and the saltiness of the anchovies.

Pizza with cooked shrimp and cocktail sauce (pink). A 1980s flavor, sweet and creamy.

Pizza, usually Margherita or white, topped with French fries. Crispy and very popular with younger people.

A very rich pizza with mozzarella, mushrooms, sausage, artichokes, and ham. A substantial single dish.

Pizza with mozzarella and an assortment of grilled or baked vegetables such as zucchini, eggplant, and potatoes. Fresh and light.

Pizza with a white or red base, topped raw with bresaola, arugula, and Grana shavings. A fresh and flavorful combination.

Pizza inspired by Alpine flavors with speck and a fried egg on top (Bismark). Rich and protein-rich.

Pizza stuffed inside, similar to a filled focaccia, with cooked ham and melted mozzarella.

Pizza folded in half, usually filled with tomato and mozzarella, sometimes with ham. The inside remains moist and flavorful.

In a pizzeria, this often refers to a focaccia with mozzarella and ham or anchovies. Different from toasted bread crostini.

Variations of crostini with specific ingredients of your choice: salted anchovies, mushrooms, or ham. Base of melted mozzarella.

Crostino with mozzarella and smoked salmon. A tasty seafood option.

Grilled beef steak. The price is per hectogram (100g), so the final cost depends on the weight of the cut chosen.

Braised rabbit with tomato, wine, olives, and aromatic herbs. A traditional rustic dish with an intense flavor.

Thin slices of floured and pan-fried meat (usually veal or pork), then served with a sauce of your choice: white wine, fresh lemon, or Marsala wine.

Rolled meat slices stuffed and slowly cooked in tomato sauce. Tender and flavorful.

Grilled lamb chops, to be eaten piping hot ("scottadito"). A classic of Roman cuisine, flavorful and tender.

Prized cut of beef cooked on the grill. Very tender and lean, usually served rare or medium.

Beef fillet served with a creamy green pepper sauce. A classic 1980s dish, rich and aromatic.

Breaded and fried mixed squid and shrimp. Crispy and golden, served with lemon wedges.

Sea bass served whole or as a fillet. Fish with white and delicate flesh, usually baked or grilled.

Fish with white and flavorful flesh. Served in a single portion, ideal for those seeking a light main course.

Flatfish with firm and delicate flesh. Highly appreciated for its refined taste.

Swordfish steak, quickly grilled. Meaty and firm, similar to a sea steak.

Grilled king prawns (Mazzancolle). Sweet and prized, served in their shells to preserve their flavor.

Fresh green or mixed salad, dressed with oil and vinegar as desired. A light accompaniment.

French fries, cut into sticks and fried. Golden and crispy, the perfect accompaniment to meat or pizza.

Fresh seasonal vegetables, usually sautéed or grilled (e.g., chicory, spinach, broccoli rabe).

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

Croquette made from mashed potatoes with egg and Parmesan, breaded and fried. Soft inside and crispy outside.

Slice of toasted homemade bread, usually topped with fresh tomato, garlic, oil, and basil.

Salted cod fillet, battered and fried. A classic of Roman tradition, crispy and flavorful.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. An explosion of delicate and savory flavors.

Breaded and fried mozzarella bites. Small and stringy, perfect for snacking.

Green olives stuffed with spiced minced meat, breaded and fried. A very popular specialty from the Marche region as an appetizer.

A mixed platter featuring the most popular fried items: bruschetta, supplì, zucchini flower, and Ascolana olives. Ideal for tasting a bit of everything.

Plain white pizza seasoned with oil and salt (and often rosemary). Excellent as a bread substitute or appetizer.

White pizza topped with mixed grilled or sautéed vegetables.

White pizza topped with slices of raw ham, often added after cooking.

Focaccia topped raw with sliced fresh tomatoes, mozzarella (often buffalo), and basil. Fresh and summery.

A fresh seasonal fruit, served whole or prepared.

Fresh strawberries, sliced and dressed with lemon juice and sugar. Simple and refreshing.

Cup of fresh strawberries served with whipped cream or a scoop of ice cream.

Classic Italian spoon dessert made with coffee-soaked ladyfingers, mascarpone cream, and cocoa. Homemade.

A spoon dessert made with cream, sugar, and vanilla, thickened with gelatin. Usually served with berry sauce, caramel, or chocolate.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts and powdered sugar. A comforting classic.

Soft custard covered with a crunchy caramelized sugar crust.

Custard pudding made with eggs and milk, with a layer of liquid caramel. Soft and sweet.

Cheesecake with a biscuit base, topped with berry sauce or Nutella.

Icy lemon dessert, semi-liquid, served in a glass. Excellent as a digestif after a meal.

Italian espresso. Short, strong, and aromatic.

After-meal liqueur such as Limoncello, Amaro, or Grappa, to aid digestion.

Bottled water, available still or sparkling.

Sweet cola-flavored carbonated drink.

Sweet orange-flavored carbonated drink.

Lemon and lime flavored carbonated drink.

Pure malt Italian lager beer, bright golden color. Balanced and round taste.

Danish strong lager beer, double malt. Higher alcohol content and decisive flavor.

Premium Italian lager beer, dry and refreshing taste with notes of local corn.

Beer served directly from the tap, available pale (lager) or red (more malty and full-bodied).

Local house wine served in a carafe. A simple and economical option that pairs well with the meal.

Basket of bread served to accompany the dishes. In Italy, it is common to pay a fee for bread/cover charge service.