La Romanina

Flavorful bite-sized pieces made with a mixture based on minced ham. Usually fried or baked, they offer a savory and decisive taste.

A variation of the classic Roman supplì. Breaded and fried rice croquette, seasoned inside with Pecorino Romano and black pepper, with a stringy and creamy center.

Small mozzarella balls coated in a crispy breading and flavored with truffle. Fried golden and served hot.

Very thin slices of pressed and boiled octopus. Served cold, usually dressed with oil, lemon, and parsley. Fresh and light.

Mixed cold appetizer of mollusks and crustaceans such as octopus, calamari, squid, and shrimp. Dressed with olive oil, lemon juice, and parsley.

Long, wide, flat egg pasta, served with a rich and flavorful wild boar meat ragù. A robust dish typical of tradition.

Creamy rice cooked with tender squid and sweet peas in a light tomato sauce base. A classic surf and turf combination.

Potato gnocchi with a sweet pumpkin cream and smoked or sweet provola cheese. A creamy and comforting autumn dish.

Typical Apulian fresh pasta shaped like a dome, sautéed with turnip greens (or broccoli) and crumbled sausage. Flavorful and slightly spicy.

Thick and comforting soup of mixed short pasta and chickpeas. A humble dish from Italian tradition, creamy and nutritious.

Rolled short pasta served with fragrant porcini mushrooms and flavorful sausage. A rich and woodsy first course.

Thin egg pasta sautéed with fresh zucchini and crispy speck (smoked ham). A balance between sweetness and savoriness.

Stuffed pasta served with a simple yet classic dressing of melted butter and sage leaves. Delicate and aromatic.

Thick spaghetti alla chitarra served with the traditional Roman pecorino and pepper cream, enriched with the sea flavor of mussels.

Large meatball made from ground meat enriched with ham, eggs, and cheese in the mixture. Served in slices, tender and juicy.

Tender turkey pieces stewed in a pan with sweet peas. A light and tender main course.

Meatballs slowly cooked in a rich tomato sauce. Tender and ideal for 'scarpetta' (sopping up sauce with bread).

Breaded chicken thighs baked until golden. Crispy outside and tender inside, a lighter version of fried chicken.

Dish made with beaten eggs cooked with tender artichoke hearts. Served in slices or wedges, flavorful and vegetarian.

Roasted suckling pig. The skin is crispy while the meat inside remains very tender and juicy.

Young lamb chops, usually breaded and fried or grilled (scottadito). Typical of Roman cuisine.

Roast pork seasoned with typical porchetta herbs (rosemary, garlic, fennel). Very flavorful and aromatic.

Roast veal served with a porcini mushroom sauce or side. Delicate meat enhanced by the intense flavor of the mushrooms.

White fish fillet coated with thin slices or crispy potato flakes, baked. A pleasant contrast between the softness of the fish and the crust.

Salmon fillet, likely grilled or baked. A fatty fish with a characteristic flavor and pink flesh.

Mussels opened in a pan over high heat with oil, garlic, parsley, and pepper, often deglazed with white wine. Served with their own sauce.

Squid cut into strips and slowly stewed with peas in tomato sauce. The squid becomes very tender, absorbing the sauce.

Prized white-fleshed, lean, and firm fish (sea bass). Usually served whole baked, grilled, or salt-baked.

White-fleshed, delicate fish. Very popular in Mediterranean cuisine, often served baked or grilled.

Skewers made with pieces of squid, grilled or pan-seared. A seafood version of the classic Abruzzese arrosticini.