La Caletta Roma dal 2005

A rich platter of mixed cured meats and cheeses typical of Campania tradition. Ideal for sharing as an appetizer to taste various local specialties. Authentic and genuine flavors.

DOP Buffalo Mozzarella di Bufala Campana served with Parma cured ham. A classic fresh and flavorful combination. The sweetness of the ham balances the milky saltiness of the mozzarella.

Fresh DOP Buffalo Mozzarella di Bufala Campana. A soft and juicy stretched-curd cheese with the unmistakable taste of buffalo milk. Enjoyed plain.

Toasted bread slices topped with fresh tomato and other variations like eggplant or buffalo mozzarella. Crispy and flavorful, perfect for whetting the appetite. A classic Italian appetizer.

High-quality raw beef, finely hand-cut. Lightly seasoned to enhance the natural flavor of the meat. A fresh and refined dish.

A creative reinterpretation of tartare resembling a cheesecake, with a grilled bread base, raw beef, and creamy burrata topping. A play of textures and delicate flavors.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. A rich, soft, and very flavorful dish. A symbol of Southern Italian cuisine.

A large platter of mixed seafood appetizers, hot and cold. Includes fried, marinated, and seafood salads. Perfect for tasting the best of local catches.

Raw fish (tuna or salmon) diced and seasoned. Fresh and light, it enhances the quality of the raw ingredients. Usually served with citrus or delicate sauces.

Fresh mussels cooked in a pan. 'Impepata' is seasoned with abundant black pepper, while 'Soutè' is usually deglazed with white wine and parsley. To be enjoyed with toasted bread.

Small fresh anchovies, floured and fried. Crispy, flavorful, and eaten whole. A classic Neapolitan street food served as a dish.

Tender small octopuses fried until golden. Crispy outside and soft inside. Excellent with a squeeze of lemon.

Tender boiled octopus cut into pieces and dressed with oil, lemon, garlic, and parsley. A light and refreshing cold appetizer.

Boiled mixed seafood and crustaceans dressed with oil and lemon. Usually includes shrimp, calamari, octopus, and mussels. Fresh and flavorful.

Large slice of toasted bread served with 'alla Luciana' small octopuses (cooked in tomato, olives, and capers). The bread absorbs the flavorful sauce.

Small octopuses slow-cooked in tomato sauce with mussels. A rich stew full of seafood flavor, perfect for dipping bread.

Classic long pasta dish with fresh clams, garlic, oil, and parsley. Delicate seafood flavor with a savory note. Timeless.

Thick, fresh pasta typical of the Amalfi Coast, served with a rich seafood and crustacean sauce. A hearty and fragrant dish.

Large format pasta dressed with fresh tuna, eggplant, pachino tomatoes, and fresh mint. A fresh and aromatic combination, typically summery.

Paccheri with prawns, cherry tomatoes, creamy stracciatella cheese, and crushed pistachios. A rich dish combining sweetness, creaminess, and crunchiness.

Creamy risotto with a delicate langoustine sauce and fresh burrata. Sweet and velvety taste, very refined.

Seafood risotto (mussels, clams, shrimp, calamari). The rice absorbs all the flavor of the sea. A classic of seafood cuisine.

Long egg pasta dressed with the sauce of small octopuses 'alla Luciana' (tomato, olives, capers). Flavorful and bold.

The great classics of Roman cuisine. Choose from Carbonara (egg and guanciale), Amatriciana (tomato and guanciale), Cacio e Pepe (pecorino and pepper), or Gricia (white with guanciale).

Paccheri coated in a pistachio and provola cheese cream. A dish for pistachio lovers, very rich and flavorful.

Fresh pasta with crispy guanciale and lemon zest. An interesting balance between the saltiness of the pork and the freshness of the citrus.

Pasta with a traditional and homemade dressing: tomato sauce, fried eggplant, and fresh ricotta. Similar to Pasta alla Norma but with paccheri.

Potato gnocchi with tomato, mozzarella, and basil, then baked until the cheese is melted. An iconic dish from Sorrento, comforting and delicious.

Paccheri with a simple but flavorful sauce based on cherry tomatoes and abundant cheese (pecorino and parmesan). Tasty and creamy.

Floured squid rings, fried. Golden and crispy, they are a classic seafood main course to be eaten piping hot.

Fried Calamari and Shrimp Mix

Whole grilled squid. Light and smoky flavor, dressed with a drizzle of oil and lemon.

Squid stuffed with a mixture of zucchini flowers and provola cheese. A tasty and original alternative to classic stuffed squid.

Seared tuna slice breaded with pistachios. Crispy outside and soft (pink) inside, with the toasted flavor of pistachio.

Salmon fillet briefly seared on the grill. Remains juicy and flavorful. An excellent light dish.

Selection of grilled fish and crustaceans. A regal dish for those who love fish in its simplicity.

Prized sea bass served whole, usually grilled or baked. White, delicate, and digestible meat.

Grilled beef steak cut into strips (tagliata). Usually served rare or medium. Juicy and tender.

Classic grilled beef steak. A hearty main course for meat lovers.

A prime and very tender cut of beef, served with a creamy green pepper sauce (slightly spicy) or a parmesan fondue.

Typical Campanian greens (turnip greens) sautéed with garlic, oil, and chili pepper. Bitter and bold flavor, an ideal companion to sausage.

Leafy green vegetables sautéed in a pan or dressed with oil and vinegar. Simple and healthy.

Classic potatoes, baked with herbs or fried crispy. The most beloved side dish.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables. Light and refreshing.

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

Fried zucchini marinated with vinegar, garlic, and mint. A typical Neapolitan side dish with a fresh, tangy flavor.

Diced eggplant, fried, then sautéed with cherry tomatoes. Soft and flavorful.

Small bottle of mineral water.

Large bottle of mineral water.

Classic carbonated soft drinks in a can or small bottle.

Large bottle of Coca Cola, ideal for sharing.

Small draft beer, quality Italian lager. Fresh and thirst-quenching.

Medium draft beer, Italian lager.

Small red beer, more structured and malty.

Medium red beer.

Small bottle of beer, classic lager brands.

Large bottle of beer.

Classic Italian aperitif based on Prosecco, bitter (like Aperol or Campari), and soda. Fresh and lightly alcoholic.

Homemade desserts by the chef. Ask staff for daily options.

Fresh seasonal fruit, served whole or cut. A light end to the meal.

Classic Italian espresso.

Classic Italian espresso without caffeine.

Herbal digestive liqueurs, typically drunk at the end of a meal.

High-proof spirits like Grappa or Limoncello.

Fried rice ball with tomato and a mozzarella center, breaded and fried. Typical Roman street food.

Classic potato croquettes, with a melted mozzarella center. Soft inside and golden outside.

Gourmet version of potato croquette, enriched with flavorful mortadella, soft ricotta, and crushed pistachios.

Potato croquette with a flavorful filling of smoked speck and provola cheese.

Fried zucchini flower in batter, stuffed with mozzarella and an anchovy. A flavorful and delicate classic.

Rich version of fried zucchini flower, with a hearty filling of salami, ricotta, and provola.

Desalted cod fillet, battered and fried. Crispy and flavorful, typical of Roman and Neapolitan tradition.

Small fried pizza topped with tomato sauce, grated cheese, and basil. Soft and delicious.

Fried mini pizzas topped with gourmet ingredients. Choose from the Roman version (guanciale), the delicate one (mortadella and pistachio), or the spicy one ('nduja).

Breaded and fried mozzarella bites. Small and delightful.

Fried sheep's ricotta balls. Soft and with a delicate but characteristic flavor.

Pasta timbale (bucatini) dressed with béchamel, peas, and meat, then breaded and fried. A must-have Neapolitan street food.

Version of fried pasta fritter with a creamy cheese and pepper filling.

Fried risen dough, served hot and salted (sometimes with seaweed inside). Very fluffy.

Selection of battered and fried mixed vegetables.

Two slices of bread with mozzarella in between, dipped in egg and fried. Melty and golden.

Giant green olives stuffed with meat, breaded and fried. A very popular specialty from the Marche region.

Fried battered buffalo mozzarella bites, served with different sauces (tomato or cacio e pepe).

Classic French fries.

A mix of typical Neapolitan fried foods (croquettes, arancini, zeppole, etc.). Ideal for tasting a bit of everything.

Panuozzo (sandwich made with pizza dough) stuffed with eggplant parmigiana.

The quintessential Neapolitan filling: sausage, friarielli (bitter broccoli), and smoked provola. Intense flavor.

Panuozzo with a classic and delicate filling of cooked ham and mozzarella.

Fresh Panuozzo with raw ingredients: cured ham, buffalo mozzarella, cherry tomatoes, and arugula.

Very rich and flavorful Panuozzo dedicated to Maradona, with a mix of fried vegetables, sausage, and cheese.

Rustic Panuozzo with sausage, vegetables (chicory and peppers), and melted provola.

A hybrid of pizza and burger with Roman flavors: hamburger, chicory, pecorino, and guanciale.

Rich burger with buffalo mozzarella and fried eggplant, inspired by Mediterranean flavors.

Spicy burger with strong cured meats ('nduja and ventricina) and cheddar cheese.

American-style burger with barbecue sauce, bacon (guanciale), and cheese.

Gourmet burger with cheese and pepper cream, paired with the bitterness of radicchio and the smokiness of speck.

Burger without beef, but with sausage and classic Neapolitan sides.

A special version served as a stuffed pizza crostino. Includes French fries.

A special pizza with pesto, zucchini flowers, and salami. Sweet and herbaceous flavors.

White focaccia topped raw with mortadella, creamy stracciatella, and pistachio. A very popular and delicious combination.

Pizza dedicated to pistachio (green gold), enriched with crumbled fried ricotta for a crunchy touch.

Hearty white pizza with cooked ham and a crumbled potato croquette on top.

'Enhanced' version of the 4 cheese pizza with the addition of spicy salami (ventricina). Very flavorful and intense.

Very rich pizza with a ricotta-filled crust and an abundant topping of cured meats and mushrooms.

Large fried pizza, topped like a classic montanara. Soft and light despite being fried.

Inspired by 'alla Nerano' pasta, with fried zucchini and cheese, here enriched with speck.

Simple pizza base with oil and oregano. Ideal as bread or appetizer.

White focaccia served with cured ham.

Simple pizza with only tomato sauce, no mozzarella.

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

Classic Neapolitan pizza without cheese, with tomato, garlic, and oregano. Very aromatic.

Margherita enriched with salted anchovy fillets.

Margherita prepared with DOP Buffalo Mozzarella di Bufala Campana instead of fior di latte. Juicier and more flavorful.

White pizza with wurstel and French fries. Very popular with children.

Spicy pizza with salami.

Classic pizza with crumbled sausage.

Pizza with champignon mushrooms.

Rich pizza with a mix of ingredients: cured ham, mushrooms, artichokes, and olives.

White pizza with sausage and friarielli (Neapolitan broccoli). A must-have from Campanian cuisine.

Fresh pizza with bresaola (lean beef cured meat), arugula, and Grana Padano shavings added after cooking.

Focaccia with fresh raw ingredients: cherry tomatoes, buffalo mozzarella, arugula, and Grana Padano. Summery and light.

The house pizza, with high-quality ingredients: buffalo mozzarella and cherry tomatoes.

White pizza with an abundant mix of vegetables.

White pizza for cheese lovers, creamy and flavorful.

Pizza divided into 4 sections, each with a different flavor. Perfect for the indecisive.

Simple and smoky pizza with provola and speck.

Similar to Capricciosa, but with ingredients arranged separately in four sections.

Classic combination of cooked ham and mushrooms.

Pizza reminiscent of lasagna flavors, with ricotta and cooked ham.

Very spicy pizza with salami and fresh chili pepper.

Delicate white pizza with zucchini flowers and anchovies.

Folded pizza in a half-moon shape, filled inside, baked.

Pizza with sausage and mushrooms, earthy flavors.

Margherita with added cured ham.

Margherita with added cooked ham.

Fried calzone instead of baked. Golden and crispy outside, soft inside.

Pizza with fried eggplant, inspired by Parmigiana.

Pizza with canned tuna.

Flavorful pizza without mozzarella, with olives and anchovies.

White pizza with the classic combination of gorgonzola and radicchio.

Rustic white pizza with sausage and baked potatoes.