Il Ragioniere

Fresh marinated anchovies, usually in vinegar or lemon with oil and parsley. They have a tangy and fresh flavor and a tender texture. A classic Italian seafood appetizer.

Whole anchovies lightly floured and fried until golden. Crispy outside and soft inside, with an intense sea flavor. Eaten whole, often warm.

Small fried octopuses, similar to calamari but more flavorful. Frying makes them crispy. Ideal for snacking.

Boiled octopus salad served with diced potatoes, dressed with oil, parsley, and lemon. A soft and delicate dish.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth, excellent for dipping bread.

High-quality aged raw ham from Friuli. Thinly sliced, it has a sweet and delicate flavor.

Fresh spun-paste cheese made from buffalo milk. It has an elastic texture and a soft, milky center.

A classic Italian combination: salty cured ham served with fresh, sweet mozzarella.

Long egg pasta dressed with calamari and artichokes in two textures: creamy and crispy. A balanced seafood and land dish.

A twist on classic garlic and oil with the addition of fine raw or seared red prawns and fresh mint for an aromatic touch.

Thick spaghetti with a rich dressing: sweet prawns, spicy Calabrian 'nduja, and creamy buffalo stracciata to balance the flavors.

The classic Italian seafood dish. Spaghetti sautéed with clams, garlic, and oil. Intense sea flavor.

A refined variation of spaghetti with clams, with the addition of truffle cream, which gives a characteristic earthy aroma.

Short twisted Ligurian pasta, served with mixed seafood (mussels, clams, calamari). The cream adds creaminess.

Short and wide tube-shaped pasta, dressed with a rich seafood and crustacean sauce. A flavorful and abundant dish.

Long pasta similar to spaghetti with a Sicilian-style dressing: anchovies, sweet raisins, fennel, and cheese. A mix of sweet and savory.

Short tubular pasta dressed with tomato sauce, crispy guanciale (similar to pancetta but more flavorful), and pecorino. A pillar of Roman cuisine.

Simple but rich Roman dish, made with aged Pecorino Romano and abundant black pepper. Creamy and spicy. (Note: the menu mentions 'egg' which is not usually in the traditional recipe).

Famous Roman pasta dressed with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich and flavorful.

Grilled whole calamari. Light, with a delicate smoky flavor. Usually seasoned with oil and lemon.

Floured calamari rings and fried. A golden and crispy dish, typical of seaside locations.

Mixed fried prawns and calamari rings. Crispy and flavorful, served hot with lemon.

Large prawns served simply with arugula and oil to enhance their natural sweet flavor.

Mixed grilled prawns and calamari. A light and tasty main course.

Assorted dish with various types of grilled fish and crustaceans. Ideal for tasting various seafood specialties.

Whole or fillet of sea bream grilled. White, lean meat with a delicate flavor.

Sea bream fillet covered with thin slices of crispy potatoes. Baked for a soft inside and crispy outside.

Grilled sea bass. A prized fish with white, firm flesh and a refined taste.

Sea bass fillet baked with a topping of thinly sliced potatoes. An elegant and flavorful dish.

Salt-cured cod (desalted) served on a smooth chickpea cream. Contrast between the savory fish and the sweetness of the legumes.

Sea bass fillet stewed with cherry tomatoes and white wine. The meat remains very tender and juicy.

Grilled beef. Tagliata is served sliced, while bistecca is a whole cut. Juicy and flavorful.

Sliced beef, served with truffle which adds an earthy and precious aroma to the meat.

Simple and light dish. Grilled chicken breast, usually seasoned with oil and lemon.

Floured chicken slices browned in butter with a white wine sauce. Tender and creamy.

Thin veal slices quickly cooked in a pan with butter and white wine. A tender and delicate dish.

Classic Italian main course. Floured meat slices cooked with a sauce, usually lemon or wine-based.

Thin strips of beef sautéed in a pan and flavored with truffle.

Beef strips served with a creamy Gorgonzola cheese sauce. Strong and rich flavor.

Strips of beef sautéed and served on a bed of fresh arugula. A quick and tasty dish.

Fresh vegetables available seasonally (e.g., chicory, spinach, chard), sautéed or dressed with oil and vinegar.

Artichokes prepared according to local recipe, likely Roman-style or Jewish-style.

Fresh salad of green leaves (lettuce, arugula, etc.). Light and refreshing.

Fried potato sticks in hot oil. Crispy and salty, the most classic side dish.

Slices of fresh pineapple. Sweet and juicy tropical fruit, excellent at the end of a meal for digestion.

Cup of fresh strawberries, served plain or with lemon and sugar.

Likely Panna Cotta garnished with Nutella hazelnut cream. A soft and indulgent spoon dessert.

Spoon dessert made of cream, sugar, and gelatin, topped with a tangy berry sauce.

Panna cotta served with a sweet, slightly amber caramel sauce.

Panna cotta enriched with chestnut cream. Autumnal and sweet flavor.

Cake made with crumbled shortcrust pastry (crumbles) filled with Nutella hazelnut cream. Crispy outside and soft inside.

Shortcrust pastry crumble cake with jam or fresh berry filling.

Famous hazelnut and chocolate ice cream, hand-molded with a molten chocolate heart and covered in bitter cocoa powder.

The most famous Italian dessert. Layers of coffee-soaked ladyfingers alternated with a cream of mascarpone, eggs, and sugar, dusted with cocoa.

Small chocolate cake served warm. When cut, the molten chocolate center flows out.

Large bottle of still or sparkling mineral water.

Small bottle of mineral water.

Cola-flavored carbonated drink, large size.

Cola-flavored carbonated drink, small size.

Light or lager beer in a bottle or large draft size.

Friuli-Venezia Giulia white wine. Fresh, floral, and with good acidity.

Aromatic and savory white wine, typical of Italian coastal areas.

Lazio white wine, usually a fresh and mineral blend.

Organic white wine from central Italy (Marche/Abruzzo). Structured, fruity, and with herbal notes.

Campanian white wine. Fresh, with hints of citrus and white fruit.

Mountain white wine (Trentino-Alto Adige). Fragrant, light, and with floral notes.

Very fragrant aromatic white wine, with intense notes of lychee, rose, and spices.

Lazio red wine. Medium-full body, with notes of red fruits and spices.

International red wine (Syrah). Intense, spicy, and with notes of black pepper and dark fruits.

International white wine. Can range from fresh and mineral to rich and buttery.

House wine, red or white. Simple and for meals.