La Piccola Cuccagna - Ristorante

Mezzelune filled with soft cheese, breaded and fried until golden. Served with a red onion jam for a pleasant sweet and sour contrast.

Tomino cheese wrapped in puff pastry and baked, enriched with the decisive flavor of guanciale and the aroma of truffle sauce. A warm appetizer with a melting center.

Fried beef meatballs, served on a fresh basil sauce and accompanied by creamy burrata stracciatella.

Raw beef meat, hand-chopped, seasoned and served with fresh arugula, Grana cheese shavings, and crispy fried zucchini flowers.

Battered and fried cod fillet, laid on a delicate Roman zucchini cream and garnished with crispy crusco pepper.

A savory twist on the classic Roman maritozzo, filled with fresh burrata, savory Cantabrian anchovies, and sweet figs.

Premium sliced Culaccia di Parma served with a whole fresh and creamy burrata.

Spaghetti dressed with a classic sauté of garlic, oil, and chili pepper, enriched with sweet friggitelli peppers and a sprinkle of Pecorino Romano.

Spaghetti served with sautéed chicory, sweet cherry tomatoes, Pecorino Romano, and toasted pine nuts for a crunchy note.

Bucatini pasta dressed with tomato sauce, crispy Amatrice guanciale, and abundant DOP Pecorino. A classic Roman dish with an intense flavor.

Spaghetti dressed with a creamy sauce of eggs, DOP Pecorino, black pepper, and crispy guanciale. Rich, creamy, and flavorful.

Fresh egg pasta (tonnarello) tossed with a cream of Pecorino Romano and freshly ground black pepper.

Fresh, short, thick pasta (scialatielli) dressed with flavorful cod and delicate zucchini flowers.

Pork chop grilled or pan-fried, flavored with wild fennel seeds or fronds.

A 300-gram cut of premium Uruguayan Black Angus beef, known for its marbling and tenderness, grilled.

Sea bass fillet covered with thin slices of crispy potatoes, served with sweet cherry tomatoes.

Sliced beef tagliata served in slices, garnished with crispy fried leeks and Pecorino cheese shavings.

Very thin slices of raw beef served with marinated Roman zucchini, crispy bread crumbs, and a dressing of oil, lemon, and salt.

Raw beef carpaccio sprinkled with poppy seeds for a crunchy texture, simply dressed with oil, lemon, and salt.

Beef carpaccio accompanied by pan-fried artichokes and bread crumble, dressed with oil, salt, and lemon.

Beef carpaccio enriched with creamy stracciatella, crunchy hazelnut granules, and a touch of balsamic vinegar.

Leafy green vegetable (chicory) blanched and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Wedges of potato baked or fried. A classic and simple side dish.

Small, sweet Italian green peppers, sautéed in a pan with oil and salt.

Roman zucchini served raw or lightly blanched, marinated in an emulsion of oil, lemon, vinegar, and parsley.

Fresh salad with arugula, grilled peaches, crunchy walnuts, and creamy burrata, dressed with balsamic glaze.

Shortcrust pastry tart filled with Nutella hazelnut cream. Sweet, crumbly, and indulgent.

Classic Italian spoon dessert with layers of savoiardi biscuits soaked in coffee, mascarpone cream, and bitter cocoa.

Fresh cheesecake with a crunchy biscuit base, topped with berry sauce.

Brick-shaped semifreddo made with cream and pine nuts, served with chocolate cream.

Bottled mineral water, available still or sparkling.

Sweet carbonated drink with cola flavor.

Sweet carbonated drink with orange flavor.

Sweet carbonated drink with lemon and lime flavor.

Fresh juice obtained from squeezing fresh oranges.

33cl bottle of clear lager beer. Light and refreshing taste.

Classic Italian short and concentrated coffee, served in a small cup.

Espresso coffee diluted with hot water, served in a large cup.

Decaffeinated espresso coffee.

Hot drink based on espresso coffee and frothed milk.

Espresso coffee mixed with hot milk, without foam.

Glass of hot milk "stained" with a small amount of coffee.

Calabrian herbal liqueur, served chilled. Aromatic and sweet-bitter taste.

Sweet liqueur obtained from the maceration of lemon peels.

Traditional Italian amaro produced with 40 aromatic herbs. Sweet and spicy flavor.

Sweet and strong anise liqueur, clear and aromatic.

German herbal amaro, with a complex and spicy taste.

Very strong, mentholated, and decidedly bitter amaro. A powerful digestive.

Dense and dark Sicilian amaro, with notes of licorice, citrus, and caramel.

Cereal distillate aged in wooden barrels.

Italian pomace brandy, young and clear. Dry and decisive taste.

Grappa aged in wooden barrels (barrique), amber color and smoother taste.

Aged Filipino rum, sweet with notes of vanilla and candied fruit.

Single malt Scotch whisky from Islay, famous for its intense peaty and smoky flavor.

Western Highlands Scotch whisky, balanced with notes of sea salt and light smoke.

Classic aperitif with Prosecco, Aperol, and soda. Sweet-bitter and sparkling.

A variation of the Spritz with Campari instead of Aperol. Intense red color and more bitter taste.

Refreshing cocktail based on Prosecco, elderflower syrup, soda, and mint.

Cocktail based on Campari, red vermouth, and soda. Bitter and aromatic.

Classic Italian cocktail, strong and dry, with equal parts gin, Campari, and red vermouth.

A variation of the Negroni that replaces gin with vodka.

A variation of the Negroni where gin is replaced with brut sparkling wine. Lighter and more effervescent.

Fresh and citrusy spritz prepared with Limoncello, Prosecco, and soda.