Gli Specialisti

Very thin slices of raw beef served with fresh arugula and shavings of Parmigiano Reggiano. A light and flavorful appetizer, usually dressed with oil and lemon.

A mix of typical Roman fried specialties including artichoke, zucchini flower, and cod fillet. Crispy and golden, ideal for sharing as an appetizer.

A classic Italian appetizer combining the sweet taste of Parma ham with the creaminess of fresh buffalo mozzarella. Served cold.

A platter with a variety of mixed Italian cured meats. Perfect for tasting different types of local cured meats.

An assortment of Italian cheeses of different ages and textures. Ideal for cheese lovers.

A soft baked dish made with eggplant, often prepared with tomato and cheese. Rich flavor and velvety texture.

A specialty of Roman-Jewish cuisine, it is a whole artichoke fried twice until crispy like a chip. Intense flavor and crumbly texture.

Desalted fish fillet coated in a light batter and fried. Crispy outside and tender inside.

Battered and fried zucchini flower, usually stuffed with mozzarella and anchovies. A delicate flavor with a melting and savory heart.

Pitted green olives, stuffed with minced meat, breaded and fried. A tasty and crunchy appetizer.

Small fried pizzas served with mixed cured meats. A rustic and delicious appetizer.

Small fried pizzas accompanied by various prepared vegetables. Soft and flavorful.

An assortment of small fried pizzas with various toppings. Ideal for tasting different combinations.

Rice croquettes with tomato and a heart of melting mozzarella, breaded and fried. One of the most beloved street foods in Rome.

Toasted bread rubbed with garlic and seasoned with extra virgin olive oil. Simple and fragrant.

Toasted bread topped with a flavorful artichoke cream. Rustic and decisive taste.

Toasted bread served with a mushroom cream. A dish with a forest flavor.

Bruschetta spread with black or green olive pâté. Intense and salty flavor.

Toasted bread topped with mixed vegetables and melted mozzarella. Rich and tasty.

Hot bruschetta with crumbled sausage and melting mozzarella. A flavorful and substantial combination.

The classic Italian bruschetta with diced fresh cherry tomatoes, basil, garlic, and olive oil. Fresh and aromatic.

Hot bread crostino with melted mozzarella and ham. Simple yet delicious.

Crostino with melted mozzarella and anchovies. A savory and decisive flavor, typical of Roman tradition.

Long, hollow pasta tossed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A Roman cuisine pillar, flavorful and slightly spicy.

Fresh egg pasta served with a simple and light sauce of fresh tomatoes and basil.

Fresh egg pasta tossed with a rich, slow-cooked minced meat sauce. A hearty and traditional dish.

Short pasta tossed with crispy guanciale, Pecorino Romano cheese, and black pepper. Known as the white Amatriciana, without tomato.

A simple but tasty classic: spaghetti sautéed with garlic, olive oil, and hot chili pepper.

Spaghetti tossed with a rich cream based on eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Creamy and flavorful.

Thick fresh pasta similar to spaghetti, tossed with abundant Pecorino Romano cheese and black pepper. An iconic dish with an intense and spicy flavor.

A prized cut of Danish beef with bone, grilled. The price is calculated by weight (per 100g). Tender and juicy meat.

Prized beef fillet cooked in a reduction of Barolo red wine. An elegant dish with a rich and aromatic flavor.

Beef fillet served with a creamy green peppercorn sauce. Tender and slightly spicy.

Beef fillet simply grilled to enhance its natural flavor. Tender and juicy.

Beef fillet prepared with a special sauce based on cream of milk and orange juice. A delicate and original taste.

Veal slices cooked with Parma ham and sage, deglazed with white wine. A typical Roman main course, flavorful and aromatic.

Floured meat slices browned in a pan, served with a sauce of your choice. Tender and tasty.

Thin strips of beef fillet sautéed in a pan and deglazed with white wine. A quick and tender dish.

Grilled beef cooked and sliced, seasoned with balsamic vinegar. Decisive taste with sweet and sour notes.

Grilled beef steak served sliced. Simple and flavorful, to appreciate the quality of the meat.

Grilled beef served sliced on a bed of fresh arugula and cherry tomatoes. A fresh and complete dish.

Leafy green vegetable with a slightly bitter taste. Can be sautéed in a pan with garlic and chili (ripassata) or boiled and dressed with lemon (all'agro).

Mixed grilled seasonal vegetables (e.g., zucchini, eggplant, peppers). Light and flavorful.

Fresh salad with various types of lettuce and raw vegetables. A light and refreshing side dish.

Potatoes cut into pieces and baked with rosemary and herbs. Crispy outside and soft inside.

Classic stick-cut French fries. Golden and salted, perfect as a side dish.

Fresh vegetables available seasonally, prepared simply.

White pizza without tomato, topped with a blend of four melted cheeses. Rich, creamy, and flavorful.

White pizza with fine buffalo mozzarella and fresh cherry tomatoes. Delicate and milky flavor.

Typical Roman white pizza with zucchini flowers, mozzarella, and salted anchovies. A perfect balance between sweetness and savoriness.

White pizza with mozzarella, mushrooms, and pieces of sausage. A classic and tasty combination.

White pizza with a smoky flavor thanks to the provola cheese and crispy South Tyrolean speck.

White pizza with mozzarella, enriched after cooking with fresh arugula and cherry tomatoes. Fresh and light.

A focaccia stuffed with fresh ingredients such as bresaola, arugula, cherry tomatoes, and mozzarella. A rich and flavorful main dish.

White pizza with mozzarella, tuna, and sliced onion. A decisive and aromatic flavor.

Pizza topped with Amatriciana sauce (tomato and guanciale) and sprinkled with pecorino cheese. Flavorful and typically Roman.

Pizza with tomato, mozzarella, ham, and a partially cooked egg in the center. Rich and protein-packed.

A rich pizza with tomato, mozzarella, mushrooms, cooked ham, artichoke hearts, olives, and often hard-boiled egg. A mix of flavors.

Spicy pizza with tomato, mozzarella, and spicy salami. A classic for those who love strong flavors.

Simple pizza with tomato, mozzarella, and sliced button mushrooms. Delicate earthy flavor.

The most classic and famous pizza: red tomato base and melted mozzarella. Simple and perfect.

Red pizza without cheese, topped only with tomato, garlic, oregano, and oil. Light and very aromatic.

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

Margherita pizza topped with slices of aged raw ham, usually added at the end of cooking.

Pizza with tomato, mozzarella, and a mix of grilled or baked vegetables. Colorful and light.

Margherita pizza with sausage slices. Also very popular with children.

Pizza dough roll stuffed with mozzarella and chicory sautéed in a pan. Combines the fragrance of pizza with the slightly bitter taste of the vegetable.

Pizza roll stuffed with melting mozzarella and flavorful sausage. Tasty and substantial.

Pizza roll stuffed with mozzarella and cooked ham. A classic and delicate flavor.

Pizza dough roll stuffed with mozzarella and aged raw ham.

Pizza roll stuffed with mozzarella and mixed grilled vegetables. A flavorful vegetarian option.

Simple white focaccia seasoned with olive oil, salt, and fresh rosemary needles. Crispy and fragrant.

White focaccia served with slices of ham. Ideal as an appetizer or snack.

White focaccia topped raw with lean bresaola, fresh arugula, and Grana cheese shavings. Fresh and light.

Focaccia topped with bresaola, arugula, and sweet cherry tomatoes. A flavorful and colorful mix.

Daily selection of artisanal desserts prepared by the kitchen. Ask staff for available options.