La Mandrakata

A selection of mixed cheeses served together. Flavors range from sweet to sharp, with various textures. Often accompanied by honey or jams.

An assortment of sliced Italian cured meats. Includes varieties like salami, ham, and coppa. Perfect for starting a meal.

Thinly sliced aged raw ham. It has a sweet and salty flavor with a soft texture. Classic Italian appetizer.

Slices of raw ham served with fresh buffalo mozzarella. The creaminess of the mozzarella balances the saltiness of the ham. A traditional and fresh combination.

A classic Italian mixed appetizer. Generally includes a selection of cured meats, cheeses, and pickled vegetables. Ideal for tasting different typical flavors.

The house's special appetizer for one person. Likely a rich selection of the restaurant's best specialties. A complete flavor experience.

Tripe stewed, typically with tomato and herbs. A traditional Roman peasant dish with an intense flavor and soft texture. Best enjoyed hot.

Pork rind cooked with beans in a rich sauce. A rustic and very flavorful dish, typical of Lazio cuisine. Gelatinous texture of the rind and creamy beans.

Lamb offal (lung, heart, liver) cooked in a pan. Often prepared with artichokes or onions. A historic Roman dish with a strong flavor.

Toasted homemade bread seasoned with garlic, olive oil, and salt. Simple, crispy, and flavorful. The essence of a rustic appetizer.

Toasted bread topped with diced fresh tomatoes, garlic, basil, and oil. Fresh and aromatic. A timeless classic.

Toasted bread spread with flavorful creams of your choice. Common variations include olive cream, artichoke, or mushroom. Rich and tasty.

Bruschetta topped with salmon slices, often smoked. A touch of the sea on crispy bread. Delicate and refined taste.

Toasted bread topped with crumbled and cooked sausage. Flavorful and hearty. Excellent served hot.

A rich version with sausage and creamy mascarpone. The sweet cheese softens the flavor of the sausage. Very indulgent.

Bruschetta topped with a mix of grilled vegetables such as eggplant, zucchini, and peppers. Light and colorful. Suitable for vegetarians.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. Typical Roman street food. Crispy outside, soft inside.

Mashed potato croquette, breaded and fried. Soft and tasty with a golden exterior. A classic snack.

Zucchini flower stuffed with mozzarella and anchovies, battered, and fried. A classic of Roman fried food. Delicate flavor with a savory touch.

Green pitted olives stuffed with minced meat, breaded, and fried. A beloved specialty from the Marche region. Flavorful and crispy bites.

Small breaded and fried mozzarella balls. Hot and stringy inside. A delicious snack that everyone likes.

Breaded and fried crab sticks (surimi). Sweet seafood flavor with a crispy coating. Usually served with lemon.

Desalted cod fillet coated in batter and fried. Crispy outside and tender inside. A Roman cuisine must-have, especially on Fridays.

Assorted seasonal vegetables cut into pieces, battered, and fried. Usually includes zucchini, eggplant, and peppers. Light and crispy.

Small fried pizzas topped with tomato and cheese. Originating from Neapolitan cuisine. Soft and flavorful.

Pasta dish seasoned with fresh asparagus and Pachino tomatoes. A light and vegetable-based combination. Sweet and delicate flavor.

Pasta with asparagus, cherry tomatoes, and shrimp. Combines flavors of land and sea. Fresh and refined dish.

Pasta with creamy buffalo ricotta and spicy Calabrian 'nduja. The sweetness of the ricotta balances the spiciness of the 'nduja. An excellent flavor contrast.

A revisited version of the classic Roman Cacio e Pepe with the addition of shrimp and lime zest. Creamy, peppery, and fresh. A modern and creative dish.

Pasta with mussels, cherry tomatoes, and Pecorino Romano cheese. A bold combination of seafood and cheese typical of modern Italian cuisine. Savory and tasty.

A rich first course with clams, porcini mushrooms, and asparagus. A triumph of sea and forest flavors. Elegant and fragrant dish.

Pasta dish with crispy guanciale, asparagus, Pachino tomatoes, and porcini mushrooms. An intense mix of savory and earthy flavors. Very tasty.

Classic spaghetti with clams, 'in bianco' style (without tomato sauce). Prepared with garlic, oil, chili pepper, and parsley. The pure taste of the sea.

Danish beef steak, known for its marbling and tenderness. Grilled. The price is per 100 grams.

A prized cut of beef, extremely tender and lean. Grilled to your preference. Price per 100 grams.

Grilled pork sausages. Juicy and flavorful, seasoned with spices. A simple and tasty main course.

Skewers of Abruzzese-style sheep meat. Grilled and served hot. Characteristic and intense flavor.

Sliced beef served on a bed of arugula with cherry tomatoes and parmesan shavings. Fresh and hearty dish. Portion of about 300 grams.

Assorted grilled meats for one person. May include beef, pork, and sausage. Ideal for meat lovers.

Beef fillet cooked in a pan with a red wine reduction. The sauce is rich and aromatic. Tender and juicy meat.

Beef fillet served with a creamy green peppercorn sauce. Slightly spicy and aromatic. A classic of international cuisine.

Beef fillet cooked with button mushrooms or mixed mushrooms. Earthy flavor that pairs well with the meat. Soft and tasty dish.

Prime beef fillet with fragrant porcini mushrooms. A high-quality pairing. Intense and refined taste.

Thin strips of beef sautéed in a pan, served with fresh arugula, cherry tomatoes, and Grana cheese. A quick and flavorful dish.

Beef strips cooked with porcini mushrooms. Tender morsels of meat enveloped in the flavor of mushrooms. Excellent main course.

Lamb chops grilled, to be eaten with your hands ('scottadito'). Crispy outside and tender inside. Typical of Lazio cuisine.

Fried potato sticks. Golden and crispy. The most classic and beloved side dish.

Potatoes cut into pieces and roasted in the oven with rosemary and oil. Soft inside and crispy outside. Perfect with meat.

Fresh salad with only green leaves (lettuce, arugula, etc.). Light and refreshing. Dressed as desired.

Salad with lettuce, tomatoes, carrots, and other fresh vegetables. Colorful and healthy. A versatile side dish.

Chicory sautéed with garlic, oil, and chili pepper. A typical Roman vegetable with a slightly bitter taste. Very flavorful.

Boiled spinach seasoned with oil and lemon or sautéed. Tender and rich in iron. Delicate side dish.

Roman broccoli rabe or chicory sautéed in a pan. Strong and slightly bitter flavor. Excellent with sausage.

A vegetable similar to broccoli rabe, typical of Campania, sautéed with garlic and chili pepper. Intense and unique flavor. Traditionally used on pizza.

Assortment of grilled vegetables (eggplant, zucchini, peppers). Light and smoky. Served with a drizzle of oil.

Catalonian chicory sprouts served raw in a salad with anchovy and garlic dressing. Crispy and fresh. A seasonal Roman specialty.

Simple white pizza seasoned with oil, salt, and rosemary. Crispy and fragrant. Ideal as an appetizer or side.

White focaccia served with slices of raw ham. The heat of the pizza enhances the aroma of the cured meat. Simple and tasty.

Thin and crispy pizza topped only with tomato sauce, oil, and oregano. No mozzarella. Light and flavorful.

Classic pizza with tomato, garlic, and oregano. An intense and aromatic flavor. One of the oldest pizzas.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty. Also known as pizza Romana in other regions.

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

Margherita pizza enriched with raw or cooked ham (check availability). A complete classic.

Margherita prepared with Campana DOP buffalo mozzarella. Richer, creamier, and more flavorful than the classic version.

White pizza with mozzarella and sliced button mushrooms. Delicate and earthy flavor. Great for mushroom lovers.

White or red pizza with mushrooms and ham. A classic and satisfying combination.

White pizza with zucchini and sausage. The sweetness of the zucchini balances the savoriness of the sausage. Very tasty.

White pizza with zucchini and shrimp. A delicate surf and turf combination. Fresh and light.

Pizza with marinated artichoke hearts and sausage. Strong and rustic flavor. Very tasty.

Classic white pizza with mushrooms and sausage. Inspired by forest flavors. Rich and nutritious.

Margherita with slices of spicy salami. Slightly spicy and very flavorful. Popular worldwide.

Red pizza with mozzarella and fresh sausage. Simple but full of flavor.

Pizza with mozzarella and a mix of grilled vegetables (eggplant, zucchini, peppers). Colorful, light, and healthy.

Four-cheese white pizza. A creamy mix with an intense flavor, especially due to the gorgonzola. For true cheese lovers.

White pizza topped raw with bresaola, arugula, and parmesan shavings. Fresh and light, ideal for summer.

White pizza with fresh cherry tomatoes, arugula, and parmesan added after baking. A triumph of freshness.

Typical Roman white pizza with zucchini flowers and anchovies. Delicate flavor of the flowers and savory anchovies. A traditional combination.

The house pizza. Topped with beef strips, arugula, and cherry tomatoes. A hearty and original unique dish.

Margherita variation with buffalo mozzarella and fresh cherry tomatoes. Rich in milk and flavor. Very fresh.

White pizza with mozzarella and smoked salmon. Elegant and delicate flavor. A refined option.

Rustic pizza with bitter vegetables (chicory or friarielli) and sausage. A classic combination from Southern Italy. Strong flavor.

Premium version of Margherita with selected ingredients and buffalo mozzarella. Authentic Italian flavor.

Fresh pizza inspired by Caprese salad. Focaccia base with fresh tomato, buffalo mozzarella, and raw basil. Summery and light.

Rich pizza with a mix of ingredients: mushrooms, hard-boiled egg, ham, artichoke hearts, and olives. Different flavors in every bite.

Similar to Capricciosa but with ingredients arranged in four separate sections. Each represents a season.

White pizza with cooked ham and french fries. Often called 'Americana' or 'Kids' Pizza'. Indulgent and simple.

Pizza that evokes the flavors of eggplant parmigiana. Tomato, fried eggplant, mozzarella, and parmesan. Very rich.

White pizza with wieners and french fries. Another favorite among children and those who love simple flavors.

Very rich white pizza with buffalo mozzarella, raw ham, arugula, and parmesan. Fresh, high-quality ingredients. Tasty and complete.

Pizza with a strong flavor of peppers and crispy guanciale. A very tasty sweet and savory mix.

Original pizza with mushrooms, loin (cured meat), and baked potatoes. A rustic and hearty combination.

Gourmet white pizza with porcini mushrooms, arugula, and parmesan. Fragrant and refined. Enhances the flavors of the forest.

Pizza for meat lovers, loaded with mixed cured meats. Salami, wieners, sausage, and ham. Very filling.

An 'explosive' pizza in honor of the actor, with beans, onion, tuna, and guanciale. Rich in strong ingredients and bold flavors.

White pizza with potatoes and sausage. A classic rustic combination. Simple and very tasty.

Half-moon stuffed pizza with cooked ham and mozzarella. Golden outside and stringy inside. A classic street food.

Calzone filled and enriched with sausage in addition to ham and mozzarella. More intense and rich flavor.

Calzone filled with ham, mozzarella, and mushrooms. Juicy and flavorful.

Calzone filled with mozzarella and grilled vegetables. A closed vegetarian and flavorful option.

Calzone with a rustic filling of sausage and chicory. The name playfully refers to the presence of both vegetables and meat.

Large slice of toasted bread or crispy pizza base topped with ham and melted mozzarella. Simple and good.

Crostino with melting mozzarella and salted anchovies. A classic hot Roman appetizer. Savory and tasty.

Crostino with mozzarella and mushrooms. Delicate flavor and pleasant texture.

Elegant crostino with salmon and mozzarella. A tasty seafood option.

Rich crostino with mushrooms, ham, and mozzarella. A complete meal on a slice of crispy bread.