La Balestra

A mix of seasonal vegetables battered and fried until golden. Typically includes zucchini, eggplant, and provola cheese. Crispy outside and soft inside, served hot as a shared appetizer.

A classic of Roman cuisine: whole artichoke with tough outer leaves removed, seasoned with garlic, parsley, and mint, then braised in olive oil and water. Tender and flavorful, eaten leaf by leaf down to the heart.

Artichoke wedges battered or floured and fried in boiling oil. They are crispy and golden, retaining the characteristic flavor of the artichoke.

A cold dish that combines the sweetness of aged Parma ham with the fresh creaminess of buffalo mozzarella from Campania. A classic Italian appetizer, perfect to enjoy with a drizzle of oil.

Anchovy and salmon fillets 'cooked' cold in a marinade of vinegar or lemon. Fresh and pungent flavor, served with olive oil and parsley.

Delicate zucchini flowers, usually stuffed with mozzarella and an anchovy, battered and fried. A perfect combination of external crispiness and melting, savory filling.

Desalted cod fillet coated in a crispy batter and fried. A typical Roman street food, served hot with a tender and juicy interior.

Fresh salad of thinly sliced raw artichokes, dressed with oil, lemon, and pepper, enriched with Parmesan cheese shavings. Light, crunchy, and flavorful.

Egg pasta dressed with sautéed porcini mushrooms. A dish with intense and aromatic forest flavors, often enriched with parsley and garlic.

Homemade fresh stuffed ravioli with a soft ricotta and spinach filling, served with a simple tomato sauce and basil. Delicate flavor and soft texture.

Thick fresh pasta similar to spaghetti alla chitarra, dressed with a pecorino romano cream and abundant black pepper. One of Rome's signature dishes, savory and spicy.

Short ridged pasta served with a sauce based on tomato, crispy pork cheek, and pecorino romano. A robust and flavorful dish from the Lazio tradition.

Pasta dressed with a cream of eggs (yolk), pecorino romano, and black pepper, enriched with sautéed pork cheek. Rich, creamy, and without cream, it is an icon of Roman cuisine.

A flavorful variation of Roman pasta that combines the savoriness of pork cheek and pecorino with the sweet-bitter taste of artichokes.

Fresh pasta stuffed with meat, served with a classic slow-cooked meat ragù. A rich and hearty dish, typical of Sunday lunches.

Long, thin egg pasta served with fresh truffle shavings. The dish enhances the precious and earthy aroma of the truffle, in both the white (more precious and intense) and black varieties.

Short, ear-shaped pasta, typical of Puglia, dressed with sautéed broccoli rabe and pecorino cheese. A rustic dish with a pleasant contrast between the bitterness of the greens and the saltiness of the cheese.

A seafood classic: spaghetti served with fresh clams, garlic, oil, chili pepper, and parsley. Delicate sea flavor and inviting aroma.

Creamy rice mantecato with gorgonzola cheese (blue cheese) and radicchio. The bitterness of the radicchio perfectly balances the fatty sweetness of the cheese.

Young lamb slow-cooked in a wood-fired oven, which imparts a smoky flavor and very tender meat. Served with rosemary-roasted potatoes.

Roast suckling pig with crispy skin and juicy meat, cooked in a wood-fired oven. A festive and flavorful dish, accompanied by potatoes.

Breaded and fried lamb chops (often called 'a scottadito'), served with fried artichokes. A rich and crispy dish, to be eaten piping hot.

Grilled beef cut into thick slices, served rare or medium, seasoned with a balsamic vinegar reduction that adds a sweet and sour note.

Lean and tender roasted veal, sliced thinly and served with its cooking juices and baked potatoes.

Thin veal slices, floured and sautéed in a pan, served with a creamy porcini mushroom sauce. Tender meat and autumnal flavor.

Breaded veal slice, fried in butter or oil until golden and crispy. A universally loved classic, simple and tasty.

Whole or large-cut porcini mushrooms roasted (often grilled or baked), simply seasoned with oil, garlic, and parsley to enhance their natural flavor.

A dish from the Roman 'quinto quarto' tradition. Brain (usually lamb or veal) battered and fried together with artichokes. The creamy texture of the brain contrasts with the crispy frying.