La Torricella - Ristorante

Abruzzese white wine produced from Pecorino grapes. Fresh, mineral, and with floral notes. Perfect to pair with fish dishes.

Treated and purified table water.

Thin slices of raw swordfish, usually dressed with oil and lemon. Firm meat and delicate flavor.

Thin slices of raw red tuna. Rich flavor and soft texture.

Raw amberjack cut with a knife and lightly seasoned. Prized fish with a sweet and buttery taste.

Finely chopped raw pagello (fragolino). Delicate and flavorful white meat.

Raw grouper meat cut into cubes. Decisive sea flavor and firm texture.

Raw mullet fillets marinated in vinegar or citrus. Intense and characteristic flavor.

Fresh anchovies marinated in vinegar, oil, and parsley. A classic fresh and tangy seafood appetizer.

Real king bolete mushrooms served thinly sliced raw with fresh arugula and shavings of Parmigiano Reggiano. Delicate and nutty flavor.

Cold seafood salad with boiled sea bass pulp and shrimp. Light and delicate.

Amberjack pieces served with crunchy celery. A fresh and aromatic combination.

Toasted bread topped with sautéed small clams. Sweet and savory sea flavor.

Soft meatballs made with minced cuttlefish and artichokes. Flavorful taste combining sea and land.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Gratinated anchovies baked with breadcrumbs, garlic, and oregano. Crispy and aromatic.

Small fried meatballs made of whipped cod and potatoes. Crispy outside and soft inside.

Desalted cod fillet fried in batter. A classic of Roman street food, crispy and juicy.

Zucchini flowers fried in batter, stuffed with creamy burrata and flavorful anchovies.

Toasted bread with fresh burrata cheese and high-quality Cantabrian anchovy fillets.

Large pitted green olives stuffed with minced meat, breaded and fried. Flavorful Marche specialty.

Hot and thick soup with skinless beans and mixed fish. Humble dish rich in flavor.

Long pasta dressed with precious king boletes and shrimp. Refined taste of land and sea.

Short ridged pasta served with small fresh local squid. Flavorful seafood sauce.

Spaghetti with shrimp, crunchy breadcrumbs, and pecorino cheese. Flavorful and textural dish.

Long pasta with fresh sardines, wild fennel, breadcrumbs, and pecorino. Sicilian inspiration with an aromatic taste.

Very thin egg pasta typical of the Marche region, dressed with fresh cherry tomato sauce. Simple and delicate.

Thick fresh pasta served with a Pecorino Romano cream and abundant black pepper. Symbolic Roman dish, savory and spicy.

Flat egg pasta served with sautéed fresh porcini mushrooms. Intense forest aroma.

Sea bass cooked in the oven accompanied by roasted potatoes. Fish with white and delicate meat.

Roasted amberjack slice served with potatoes. Meaty and flavorful fish.

Fresh sea bream baked with a side of potatoes. Classic and light taste.

Steamed sea bass served simply with homemade mayonnaise. A delicate way to appreciate fresh fish.

Grilled cod fillet. Light and dietetic.

Small local squid, floured and fried. Crispy and flavorful.

Sole fish cooked as desired: grilled (light) or "meunière" (sautéed in butter and lemon). Very tender white meat.

Breaded and fried fresh anchovies. A humble but very tasty fried fish.

Breaded and fried veal slice, served with potatoes. Classic crispy meat dish.

Grilled beef steak. Simple and juicy.

Grilled Treviso red radicchio. Bitterish taste and crunchy texture.

Sautéed chicory sprouts with garlic and oil. Intense vegetal flavor.

French fries. Classic crunchy side dish.

Leafy green vegetable sautéed with garlic and chili pepper. Characteristic bitter taste.

Whole artichoke fried twice to make it crispy like a chip. Specialty of Jewish-Roman cuisine.

Artichokes cooked on the grill and then preserved in oil or marinated. Smoked and tangy flavor.

Raw chicory sprouts served with a sauce of anchovies, garlic, and vinegar. Fresh and crunchy Roman dish.

Borage leaves battered and fried. Crispy vegetable snack.

Stewed Catalan chicory with sweet onion and tomatoes. Moist and flavorful side dish.

Sautéed wild herbs (ramolacci) with garlic and chili pepper. Similar to turnip greens but wild.

Turnip greens or broccoli sautéed in a pan. Slightly bitter and spicy taste.

Blanched nettle leaves sautéed with garlic and chili pepper. Flavor similar to spinach but earthier.

Small wild strawberries served with custard ice cream. Sweet and fragrant.

Artisanal pine nut flavored ice cream. Creamy with a delicate dried fruit taste.

Spoon dessert based on chestnut puree and whipped cream. Rich and typically autumnal.

Layers of crispy puff pastry alternated with pastry cream.

Custard ice cream served with grape jam. Sweet and fruity.

Shortcrust pastry tart filled with homemade grape jam. Rustic and genuine.

Pears stewed in red wine, served with jam. Warm and spiced dessert.