La Fraschetta Romanesca

Grilled bread rubbed with garlic and topped with olive oil and salt. A classic Italian appetizer, crunchy and savory.

A platter featuring a variety of bruschettas with different toppings. Perfect for sharing and tasting various flavors.

An antipasto platter of cured meats (salumi), ham, and cheeses. A rich and savory selection of Italian deli staples.

Savory, fatty, and moist boneless pork roast of Italian tradition. Seasoned with garlic, rosemary, fennel, and other herbs.

Zucchini blossoms coated in a light batter and fried. Often stuffed with mozzarella and anchovy, they are crispy on the outside and soft inside.

A fillet of cod fish battered and deep-fried. Crispy coating with tender, flaky white fish inside. Served as a savory appetizer.

Slices of cheese grilled until warm and slightly melting. Savory and rich.

Thick slices of Mortadella sausage grilled and dressed with balsamic vinegar. The acidity of the vinegar cuts through the rich fat of the meat.

A fresh salad made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil. Refreshing and light.

Slices of cured ham served alongside creamy buffalo milk mozzarella. A classic combination of salty and creamy flavors.

Baked pasta dish consisting of stacked layers of flat pasta alternating with fillings such as ragù (meat sauce), béchamel sauce, and cheese. Rich and comforting.

Flat ribbon pasta served with a sauce made from porcini mushrooms. Earthy, nutty, and savory.

Thick spaghetti-like pasta with a hollow center, served in a tomato-based sauce with guanciale (cured pork cheek) and pecorino cheese. Savory and slightly spicy.

Tube-shaped pasta in a rich sauce of eggs, cheese (Pecorino Romano), cured pork (guanciale or pancetta), and black pepper. Creamy without using cream.

Thick, square-cut spaghetti served with a simple but rich sauce of Pecorino Romano cheese and black pepper. Creamy, salty, and spicy.

Soft dough dumplings made from potato, semolina, or flour, served with a meat-based tomato sauce. Hearty and filling.

Tube pasta served in a spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. 'Arrabbiata' means 'angry' in Italian, referring to the spice.

Spaghetti tossed with sautéed garlic, olive oil, and hot chili peppers. A simple, classic dish focusing on aromatic flavors.

Tube pasta with guanciale (cured pork cheek), pecorino cheese, and black pepper. Essentially a 'white Amatriciana' or Carbonara without egg.

Tube pasta served in a creamy sauce with pieces of salmon. Rich and savory with a distinct fish flavor.

Irregularly cut pasta shapes served with an earthy truffle sauce and crispy bacon. A dish with deep, savory flavors.

Irregularly cut pasta served with zucchini flowers and bacon. A blend of delicate floral notes and savory pork.

Flat spaghetti-like pasta tossed in a sauce of crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese. Fresh and herbal.

A warm soup made with beans. Hearty, earthy, and comforting.

A warm soup with a base of chickpeas. Nutty, creamy, and nutritious.

Thin slices of beef rolled with a filling, simmered in a tomato-based sauce. A traditional Roman comfort food known as 'Involtini'.

Veal cutlets wrapped with prosciutto and sage, marinated in wine, oil, or saltwater. The name means 'jumps in the mouth'.

Strips of beef cooked until tender, likely pan-seared or with a sauce. Savory and protein-rich.

Ground meat rolled into balls and cooked in a rich tomato sauce. A universal classic.

Meatballs prepared according to Roman tradition, likely stewed in a tomato sauce with herbs.

Sliced steak, typically served rare or medium-rare, dressed with a balsamic vinegar glaze. Savory meat with a tangy sweet finish.

A grilled cut of beef. Juicy and savory.

Rib chops of lamb, grilled or roasted (known as 'Scottadito'). Tender meat usually eaten with hands.

Chicken pieces cooked with bell peppers in a tomato sauce (Pollo ai peperoni). A classic Roman dish, sweet and savory.

Young rooster or chicken, grilled. Flavorful poultry with crispy skin.

Sliced chicken breast, grilled or pan-seared. A lighter meat option.

A thin slice of beef coated in breadcrumbs and fried. Crispy outside and tender inside.

Roasted pork knuckle served with potatoes. The meat is rich and gelatinous with crackling skin.

A stew made from lamb offal (heart, lungs, liver) cooked with onions and sometimes artichokes. A historical Roman dish with rich, distinct flavors.

Oxtail stewed slowly in a tomato-based sauce (Coda alla vaccinara). The meat is very tender and falls off the bone.

Tripe simmered in tomato sauce with mint and Pecorino Romano cheese. Soft texture with a savory, herbaceous sauce.

A hearty stew of beans and pork rinds. A rustic dish with chewy textures and deep savory flavor.

Sautéed dandelion greens or chicory, typically cooked with garlic and chili. Bitter and savory.

Cooked broccoli, likely sautéed or steamed.

Spinach sautéed with butter and topped with Parmesan cheese. Rich and creamy vegetable side.

A fresh salad with mixed greens and vegetables. Light and refreshing.

A salad made primarily of green leafy vegetables.

Potatoes roasted in the oven until golden and tender.

Likely Puntarelle, a chicory sprout salad served with an anchovy and garlic dressing. Crunchy and bitter-sweet.

Whole artichoke stuffed with garlic and herbs, then braised in olive oil and water. Tender and flavorful.

Classic pizza topped with tomato sauce and mozzarella cheese.

Pizza topped with tomato, mozzarella, and anchovies. Savory and salty.

Spicy pizza topped with tomato, mozzarella, and spicy salami.

Rich pizza topped with mozzarella, tomato, ham, mushrooms, artichokes, and sometimes egg.

Pizza topped with tomato sauce and fresh buffalo mozzarella cheese. Creamier than standard mozzarella.

Pizza topped with tomato, mozzarella, and mushrooms.

Pizza topped with tomato, mozzarella, onion, and tuna. A savory combination.

Pizza inspired by the pasta sauce, topped with tomato, mozzarella, onion, bacon, and pecorino cheese.

Vegetarian pizza topped with mixed vegetables.

White pizza (no tomato sauce) with mozzarella, mushrooms, and sausage. Earthy and savory.

White pizza topped with a variety of mixed vegetables.

Pizza topped with mozzarella, arugula (rucola), buffalo cheese, and fresh tomatoes. Colors resemble the Italian flag.

Four cheese pizza featuring mozzarella, provola, gorgonzola, and parmesan. Rich and very cheesy.

White pizza with mozzarella, truffle, and sausage. A luxurious savory flavor profile.

Pizza topped with provola cheese and smoked ham. Smoky and creamy.

Classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.

A rich cake flavored with melted chocolate or cocoa powder.

A cake containing apples, often spiced with cinnamon.

Assorted sweets or desserts made in-house.

An Italian dessert of sweetened cream thickened with gelatin and molded. Silky and smooth.

Small draft Italian lager. Golden color, balanced bitterness, and refreshing.

Medium draft Italian lager. Golden color, balanced bitterness, and refreshing.

Small draft red lager (bock style). Amber color with caramel and roasted malt notes.

Medium draft red lager (bock style). Amber color with caramel and roasted malt notes.

Unfiltered blonde ale. Cloudy appearance with a richer yeast flavor profile compared to filtered beers.

Likely a double malt blonde ale. Stronger body and higher alcohol content.

Unfiltered red ale. Hazy amber color with malty, caramel flavors and yeast notes.

IPA (India Pale Ale). Hoppy beer with distinct bitterness and often citrus or floral notes.

Bottle of non-carbonated mineral water.

Bottle of carbonated mineral water.

Choice of soft drinks: cola, orange soda, or lemon-lime soda. Sweet and carbonated.

One liter carafe of house white wine.

One liter carafe of house red wine.

Half liter carafe of house white wine.

Half liter carafe of house red wine.

A glass of house white wine.

A glass of house red wine.

Red wine made from Cesanese grapes, typical of the Lazio region. Full-bodied and fruity.

Red wine variety from Lazio. Intense color and rich flavor.

Red wine known as Syrah. Bold, spicy, and full-bodied.

A smooth and soft red wine with fruity notes.

Famous Italian red wine from Tuscany. Dry and savory with high acidity.

White wine, usually dry and medium to full-bodied.

Sauvignon Blanc. Crisp, dry, and aromatic white wine.

White wine from the Lazio region near Rome. Light, dry, and refreshing.

Sparkling white wine from Northern Italy. Fruity and bubbly.