La Cascina

Smoked salmon fillets. It has an intense, savory flavor with a soft, silky texture. Usually served with croutons and butter.

A selection of hot and cold seafood specialties. Typically includes seafood salad, marinated, and fried items. A great way to sample different varieties of fish.

Boiled mollusks and crustaceans (like octopus, calamari, shrimp) dressed with oil, lemon, and parsley. Fresh and light, with a tender texture.

Octopus tentacles cooked and then roasted to achieve a crispy crust. Served on a velvety potato cream that balances the saltiness of the fish.

Prawns wrapped in kataifi pastry (thin strands of phyllo dough) and fried. The result is a contrast between the crispy exterior and the soft prawn.

Fried small octopuses (moscardini). Crispy outside and tender inside, they are a classic and very flavorful seafood appetizer.

Mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth, ideal for accompanying toasted bread.

Clams sautéed in a pan with garlic, oil, and white wine. A simple dish that enhances the natural, briny flavor of the seafood.

A mix of sautéed mussels and clams. Offers a combination of marine flavors, served with their cooking juices.

A rich soup of sautéed seafood, including mussels, clams, and crustaceans. Very flavorful and ideal to enjoy with croutons.

Selection of typical Italian cured meats such as prosciutto, salami, and capocollo. Often accompanied by cheeses or pickled vegetables.

Aged prosciutto served with fresh buffalo mozzarella. A classic Italian pairing that combines the saltiness of the cured meat with the milky sweetness of the cheese.

Slices of cured prosciutto wrapped or served on slices of sweet melon. A fresh and light appetizer, perfect for summer, playing on the sweet-salty contrast.

Seasonal vegetables cut into pieces, battered, and fried. Crispy and delicious, usually including zucchini, eggplant, and peppers.

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

Battered and fried cod fillet (desalted salt cod). A classic of Roman street food, crispy and flavorful.

A prized dish for raw fish lovers. Includes oysters, crustaceans, and tartare, served very fresh to enhance their natural flavor.

Fresh raw tuna, finely diced, seasoned and garnished with pistachio crumbs for a crunchy note.

Prized mollusk served raw with ice and lemon. Intense sea flavor and unique texture.

A prized variety of oysters, known for their plumpness and refined flavor. Served raw.

Fresh small langoustines, sold by weight. Can be served raw or lightly cooked.

Fresh shrimp sold by weight. Sweet and delicate flavor.

Very thin slices of raw fish (usually gilt-head bream, sea bass, or salmon), marinated with oil and lemon.

Selection of fresh bread and baked goods to accompany the meal.

Long, flat pasta (similar to linguine) served with lobster sauce. A rich and visually impressive dish with an intense, sweet seafood flavor.

Fresh egg pasta (like chitarra spaghetti) with prized red prawns. Delicate and refined flavor.

Spaghetti with a rich mixed seafood sauce. A generous dish that captures all the flavors of the sea.

Spaghetti with clams and a sprinkle of bottarga (dried fish roe). The bottarga adds a savory and intense note to the dish.

Rice slowly cooked in fish broth with seafood and crustaceans. Creamy and very flavorful.

Large format fresh pasta served with a creative dressing of crustaceans and calamari, enriched by the crunchiness of pistachios and the aroma of basil.

A classic of Italian cuisine: spaghetti sautéed with fresh clams, oil, garlic, and parsley. Simple but full of flavor.

Thick fresh pasta with a refined mix of land and sea: sweet langoustines, delicate zucchini flowers, and aromatic black truffle.

Risotto creamed with a bisque made from langoustines. It has a pink color and a sweet, enveloping flavor.

Typical Apulian ear-shaped pasta, with clams and porcini mushrooms. A balanced encounter between woodland and sea flavors.

Fresh egg pasta with sautéed porcini mushrooms. A fragrant and flavorful autumn dish.

Thin fresh pasta served with grated or shaved black truffle. An elegant dish with an intense, earthy aroma.

Long hollow pasta with tomato sauce, crispy cured pork cheek (guanciale), and pecorino cheese. A pillar of Roman cuisine.

Famous Roman pasta with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale. Rich and savory.

Thin fresh pasta with a simple sauce of fresh tomato and basil. Light and traditional.

Thick fresh pasta with a tasty mix of galletti mushrooms (chanterelles) and prawns. A delicious combination of mushrooms and crustaceans.

Large, prized crustaceans, similar to small lobsters. They have sweet, firm flesh. Price calculated by weight.

Imperial prawns, characterized by their highly prized and flavorful meat. Price by weight.

Deep red shrimp, famous for their sweet and delicate flavor, also excellent raw. Price by weight.

Large crustacean with claws, with white and firm flesh. Usually served boiled or grilled. Price by weight.

The most prized crustacean, without claws, with sweet and refined meat. Price by weight.

Lobster-like crustacean, known for its exquisite meat. Price by weight.

Whole fresh fish (like sea bass or gilt-head bream) cooked grilled, baked, or salt-baked. White, light, and digestible meat. Price by weight.

Fresh tuna steak grilled. Usually served pink inside, similar to a steak.

Floured and fried calamari rings until golden. Crispy, dry, and flavorful.

Whole grilled calamari. They remain tender and acquire a good smoky flavor from grilling.

Milk-fed lamb chops grilled over wood fire. Traditionally eaten with hands ('scottadito' - burnt fingers) as they are served very hot.

Grilled beef steak. Flavorful and juicy.

Prized cut of veal, tender and delicate in flavor, grilled.

The most tender cut of beef, fat-free. Grilled to maintain its tenderness.

Bone-in steak, flavorful and with good marbling, grilled.

Ribeye steak from the Black Angus breed, renowned for its tenderness and intense flavor due to marbling.

Large T-bone steak, including fillet and sirloin. Thick and grilled rare. Price by weight.

Prized version of the T-bone steak from Black Angus cattle. Very tender and flavorful meat. Price by weight.

Lean cut of veal grilled. Light and diet-friendly.

Grilled beef, then cut into strips. Usually served rare or medium-rare.

Sliced beef enriched with chosen toppings such as porcini mushrooms, arugula and Parmesan shavings, or truffle.

Selection of mixed meats (like sausage, beef, lamb) grilled.

Pork chop, usually with the bone, grilled. Succulent and flavorful.

Beef fillet served with a choice of sauce: green peppercorn (creamy and spicy) or Barolo wine (rich and full-bodied).

Boiled seasonal vegetables (e.g., chard, chicory, spinach). A light and healthy side dish.

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

Boiled green beans dressed with oil and lemon or sautéed in a pan.

Cooked green asparagus, usually served with oil and lemon or butter.

Potato sticks fried in boiling oil. Golden and crispy.

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

Mixed grilled vegetables (zucchini, eggplant, peppers).

Artichokes prepared traditionally, Roman style (stewed with mint) or Jewish style (fried).

Chicory sprouts (catalogna), typical of Rome, served raw in a salad with oil, garlic, and anchovy dressing.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an unmistakable flavor.

Selection of house desserts. Includes Italian classics like tiramisu and spoon desserts.

Frozen dessert made from lemon juice, water, and sugar. Refreshing and digestive.

Cup with scoops of various ice cream flavors (e.g., chocolate, cream, fruit).

Ice cream served drowned (affogato) in a warm berry sauce or accompanied by fresh berries.

Small fruits filled with their own sorbet. An elegant and refreshing dessert.

Typical ice cream from Pizzo Calabro, sphere-shaped with a molten center, covered in cocoa (black) or white chocolate (white).