Hostaria pizzeria Al Bivio

Thin slices of aged cured ham. Savory and delicate flavor, soft texture. Classic Italian appetizer.

Cured ham served with fresh and juicy buffalo mozzarella. A perfect balance between the saltiness of the cured meat and the milky sweetness of the cheese.

Assortment of typical cured meats and cheeses, often accompanied by pickled vegetables or olives. Ideal for tasting different specialties.

Classic summer combination of salty cured ham and sweet, juicy melon. Fresh and light.

Access to the appetizer buffet with vegetables, cured meats, and cold specialties. Please fill one plate at a time.

Mollusks usually served in their shells, steamed or stewed. Intense sea flavor.

Small, flavorful mollusks, served sautéed in a pan. Delicate and briny taste.

Slice of toasted bread seasoned with garlic, extra virgin olive oil, and salt. Simple and crunchy.

Toasted bread garnished with diced fresh tomatoes, basil, garlic, and oil. The quintessential Italian appetizer.

Toasted bread spread with savory pâtés of your choice: olives, artichokes, or spicy cream.

Battered and fried zucchini flowers, often stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Green olives, pitted, stuffed with minced meat, breaded, and fried. A beloved Marche appetizer.

Breaded and fried potato puree cylinders. Soft inside with a golden crust.

Classic Roman street food: rice croquette with tomato and a melting mozzarella center, breaded and fried.

Piece of cod (desalted salt cod) wrapped in batter and fried. Tender fish in a crispy shell.

Short pasta dressed with a creamy pink sauce based on tomato, cream, pancetta, and a splash of vodka. A classic from the 80s.

Bow-tie shaped pasta in a rich and colorful sauce with vegetables, cream, and cheese.

Pillar of Roman cuisine. Pasta with egg and pecorino cream, enriched with crispy guanciale and black pepper. Intense and savory flavor.

Hollow long pasta dressed with tomato sauce, guanciale, pecorino, and a spicy touch. Flavorful and traditional.

Fresh egg pasta served with a classic slow-cooked meat sauce. A rich and comforting Sunday dish.

Thick fresh pasta simply dressed with Roman pecorino cheese and abundant freshly ground black pepper. Creamy and spicy.

Small stuffed pasta served with an autumnal sauce of porcini mushrooms and creamy gorgonzola.

Egg pasta dressed with a white sauce of cream, mushrooms, sweet peas, and flavorful guanciale.

Fresh pasta enhanced by the intense flavor of porcini mushrooms sautéed in a pan with herbs.

Considered the ancestor of Carbonara. Pasta dressed with crispy guanciale, pecorino, and pepper, without egg or tomato.

Classic seafood dish. Spaghetti sautéed with fresh clams, oil, garlic, and parsley. Delicate sea aroma.

Potato gnocchi dressed with a surf and turf combination: flavorful clams and aromatic porcini mushrooms.

Short pasta in a creamy salmon sauce, slightly pink thanks to the tomato.

Thick fresh pasta coated in a velvety crustacean-flavored sauce.

Rich pasta dish with a mix of seafood and crustaceans in a slightly spicy tomato sauce.

Cut of beef simply grilled to enhance its natural flavor. Juicy and flavorful.

Tender and lean veal, grilled.

Prized cut of fillet served with a creamy aromatic green pepper and cream sauce.

Lean and very tender beef fillet, grilled.

Thin strips of beef sautéed in a pan and served with fresh arugula. A light and tasty dish.

Roman specialty. Veal slices with cured ham and sage, cooked in white wine. Flavorful and tender.

Floured and browned meat slices, served with a sauce of your choice: lemon (fresh), white wine, or marsala (sweet).

Breaded veal slice fried in butter or oil until golden. Crispy outside, tender inside.

Probably a portion of cutlet suitable for children or a house variation.

Grilled lamb chops, to be eaten piping hot with your hands ('scottadito'). Typical Lazio dish.

Smoked or white spun-paste cheese, usually served grilled and melted.

Assortment of mixed cheeses accompanied by sweet sauces like honey or mustard for contrast.

Simple and light grilled chicken breast.

Chicken breast served with a rich mushroom and cream sauce.

Prized grilled crustaceans. Sweet and delicate meat.

Large grilled prawns. Enjoy them peeled on the spot.

Flat white fish with a very delicate flavor, grilled. Light and digestible.

Sole fillet, floured and browned in butter with lemon juice and parsley.

Whole grilled squid. Firm texture and smoky sea flavor.

Breaded and fried squid rings. A classic crispy and golden seafood dish.

Fried potato sticks, crispy and salty.

Seasonal vegetables (often chicory or spinach) boiled and sautéed.

Mushrooms sautéed in a pan with oil, garlic, and parsley.

Sweet peas cooked with savory diced pancetta.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables.

Simple salad of only green leaves.

Base of white pizza, seasoned only with olive oil and salt. Simple and fragrant.

Classic red pizza without cheese, topped with tomato, garlic, and oregano.

The queen of pizzas: tomato, mozzarella, and basil. The colors of the Italian flag.

Pizza with tomato, mozzarella, and salted anchovies.

Classic pizza with sliced champignon mushrooms.

Margherita pizza topped with slices of cured ham.

Spicy pizza with salami (pepperoni type).

Ortolana pizza with a mix of grilled or baked vegetables.

Rich pizza with many ingredients: mushrooms, ham, egg, artichokes, and olives.

Special house pizza, white with mushrooms, peas, and ham.

White pizza with mushrooms and crumbled sausage. Rustic flavor.

White pizza for cheese lovers, with a creamy and flavorful blend.

Fresh pizza topped with bresaola (cured beef), arugula, and parmesan shavings, usually added raw.

Toasted bread with mushroom and mozzarella topping.

Toasted bread with mozzarella and anchovies. Savory.

Toasted bread with mozzarella and ham.

House specialty: toasted bread with a rich mixed topping.

Half-moon folded pizza filled with mozzarella, ham, and egg. Oven-baked.

The most famous Italian dessert: ladyfingers dipped in coffee, mascarpone cream, and cocoa.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts.

Sweet cake with coconut and hazelnuts.

Delicious typical cake from the Amalfi coast with a sweet ricotta and pear filling.

Spoon dessert of cream, sugar, and gelatin. Soft and silky, served with sweet sauce.

Pudding of eggs and milk with a layer of liquid caramel.

Tuscan almond biscotti served with a small glass of sweet wine for dipping.

Truffle ice cream (chocolate and hazelnut) served immersed in hot coffee.

Truffle ice cream served with a liqueur.

Mixed cup of ice cream.

Lemon semifreddo dessert, digestive and refreshing.

Large bottle of water.

Small bottle of water.

One-liter carafe of house bulk wine (white or red).

Half-liter carafe of wine.

Quarter liter of wine.

Large bottle of Coca Cola.

Can or small bottle of Coca Cola.

Sparkling orange drink.

Sparkling lemon drink.

Small sweet fizzy drink.

Large bottle of beer.

Small glass of draft beer.

Medium glass of draft beer.

Italian espresso.

Herbal digestive liqueurs.

Service charge for cakes or sparkling wine brought from outside.

Sicilian white wine, fresh and fruity.

Structured and aromatic Umbrian white wine.

Frascati Superiore, fresh and mineral Lazio white wine.

Balanced and pleasant Sicilian white wine.

Campanian wine with floral and fruity aromas.

Campanian white wine of great structure and minerality.

Fresh and savory Abruzzese white wine.

World-famous Venetian sparkling wine, fizzy and aromatic.

Light and fragrant white wine.

Local Lazio red wine, spicy and fruity.

Full-bodied and soft Abruzzese red wine.

Tuscan red wine based on Sangiovese, dry and intense.

The most famous Tuscan wine, balanced and suitable for the whole meal.

Intense Sicilian red wine, with notes of ripe red fruit.

Classic Sicilian red wine, harmonious and versatile.

Umbrian red wine of great structure and complexity.

Selection of wines in half bottle format.

Bread basket (covered).