L'Archetto di Cavour

A fresh and light appetizer that celebrates the colors of the Italian flag. Slices of tomato and buffalo mozzarella alternate, dressed with fresh basil, extra virgin olive oil, and a pinch of salt. The milky sweetness of the mozzarella balances the acidity of the tomato.

Fresh mussels sautéed in a pan until they open, seasoned with a soffritto of garlic, oil, and chili pepper, and deglazed with white wine. Served with their flavorful broth and fresh parsley. Often enjoyed with bread croutons.

A classic Italian combination. Thin slices of cured prosciutto crudo served with fresh buffalo mozzarella. The savory flavor of the cured meat pairs perfectly with the sweet creaminess of the cheese.

Very thin slices of bresaola (cured beef) served raw. Dressed with fresh arugula and Grana Padano cheese shavings. A light yet flavorful dish, typically dressed with lemon and oil.

A cold salad composed of various boiled seafood (such as octopus, squid, shrimp) and crunchy vegetables. Dressed with a light oil and lemon vinaigrette. Fresh and sea-scented.

A platter with a variety of Italian cheeses, which can range from pecorino to gorgonzola or fresh cheeses. Often accompanied by honey or jams to enhance their flavors.

A rich mixed platter offering a taste of Italian flavors. Usually includes mixed cured meats (salami, ham), cheeses, pickled vegetables, and olives. Ideal for sharing.

Slice of toasted homemade bread, rubbed with garlic and topped with diced fresh tomatoes, olive oil, and oregano. Crispy and flavorful, it's the perfect appetizer.

Fried rice croquette, typical of Roman cuisine. Traditionally filled with rice with tomato and meat, with a melting mozzarella center. Crispy coating outside, soft inside.

Battered and fried zucchini flowers, stuffed with mozzarella and an anchovy fillet. The contrast between the sweetness of the flower, the saltiness of the anchovy, and the creaminess of the cheese is delicious.

An assortment of Italian fried specialties. Usually includes supplì, stuffed zucchini flowers, olive ascolane (stuffed olives), and breaded mozzarella bites. Perfect for tasting various appetizers.

The quintessential Italian pasta dish in its simplest form. Spaghetti dressed with a sweet tomato sauce and flavored with fresh basil leaves.

Short pasta dressed with a spicy tomato sauce. The name 'arrabbiata' comes from the heat of the chili pepper. Sautéed with garlic and garnished with parsley.

A classic of Lazio cuisine, considered the ancestor of carbonara but without egg. Pasta dressed with crispy guanciale, abundant Pecorino Romano, and black pepper. Savory and rich.

Spaghetti coated in a creamy green sauce made with basil, pine nuts, garlic, Parmesan, pecorino, and olive oil. An aromatic and fragrant dish, typical of Ligurian tradition.

Famous Roman dish. Pasta dressed with a dense cream obtained by emulsifying raw eggs and pecorino with the cooking water, enriched with crispy guanciale and black pepper. Does not contain cream.

Thick, square-shaped long pasta with a hole in the center, which perfectly captures the sauce. Dressed with tomato sauce, sautéed guanciale, and Pecorino Romano. Decisive and slightly spicy flavor.

Rice slowly cooked in broth until creamy, finished with a delicate sauce made from scampi (crustaceans similar to small lobsters). Sweet and refined seafood flavor.

Long pasta with swordfish cubes, capers, and olives. A typically Mediterranean topping, savory and aromatic, with notes of oregano and white wine.

Rich and nutritious salad with a base of mixed green leaves. Enriched with tuna in oil, sweet corn, onion, and olives. A light yet complete meal.

Fresh salad with chicken breast (usually grilled or boiled), served on a bed of lettuce and arugula. Complemented with tomatoes, corn, and olives.

Small octopuses slowly stewed in a spicy tomato sauce with garlic, olives, and capers. A traditional Neapolitan dish, very tender and flavorful.

Whole squid cooked on the grill. Quick cooking keeps them tender and imparts a light smoky aroma. Simply dressed with oil and lemon.

Grilled salmon fillet. The meat is pink, fatty, and flavorful, with crispy skin. A rich Omega-3 fish main course.

Slice of swordfish cooked on the grill. Firm, white flesh, similar in texture to a beef steak but with a delicate sea flavor.

Swordfish prepared stewed with tomato, olives, capers, and sometimes raisins or pine nuts. A dish with intense and complex Mediterranean flavors.

Delicate white fish fillet, covered with thin slices of potatoes or zucchini that become crispy during oven baking, protecting the fish's tenderness.

Similar to sea bream, sea bass is a fish with white and tasty flesh. It is served with a crispy coating of sliced vegetables.

A large platter of mixed grilled fish to share. Usually includes scampi, king prawns, squid, and slices of swordfish or salmon. Served with lemon.

Simple side dish of fresh raw vegetables, typically lettuce, tomatoes, carrots, and radicchio. Dressed as desired with oil and vinegar.

Potatoes served as a side dish. They can be oven-baked with rosemary (roast) or cut into sticks and deep-fried (fried).

Dark leafy green vegetable, usually served boiled and sautéed with garlic and oil, or served with lemon dressing.

Selection of seasonal vegetables prepared according to market availability. May include eggplant, zucchini, peppers, or chicory.

Whole artichokes cleaned and cooked upside down in a pan with water, oil, and white wine. Flavored with Roman mint and garlic inside. Tender and very flavorful.

Hot minestrone soup prepared with mixed seasonal vegetables. A healthy and comforting dish, often served with croutons.

Thick and rustic soup of beans and mixed short pasta. The Roman version is enriched with pork rind or pancetta and tomato sauce. Hearty and flavorful.

Traditional baked dish composed of layers of egg pasta alternated with meat ragù, creamy béchamel, and Parmesan. The surface is gratinated until crispy.

Fresh egg fettuccine (wide tagliatelle) tossed with a rich, slow-cooked meat sauce. A classic Italian Sunday dish.

Fresh thick square-cut spaghetti dressed with a cream made by emulsifying grated Pecorino Romano and cooking water, with plenty of freshly ground black pepper.

Pillow-shaped stuffed pasta with a soft ricotta and spinach filling. Served with a simple tomato sauce that enhances the delicate filling.

Fresh fettuccine sautéed with prized porcini mushrooms. A dish with an intense and aromatic forest flavor, finished with fresh parsley.

A typical combination of modern Lazio cuisine: sea and land. The saltiness of mussels meets the decisive taste of Pecorino Romano in a creamy and surprising dish.

Thin long pasta dressed with basil pesto, enhanced by the sweetness of shrimp and fresh cherry tomatoes. A fragrant and elegant dish.

The most classic and famous pizza. Red tomato base with melted mozzarella and fresh basil. Simple and perfect.

A premium version of the Margherita that uses Mozzarella di Bufala Campana instead of classic fiordilatte. Richer and juicier.

Red pizza without cheese. Topped only with tomato sauce, sliced garlic, oregano, and oil. Intense and traditional flavor.

Flavorful pizza with the addition of salted anchovy fillets on a tomato and mozzarella base. Very savory.

Classic pizza also loved by children. Margherita base topped with slices of soft cooked ham.

Margherita pizza enriched with sliced button mushrooms. Delicate and earthy flavor.

Rich pizza with tuna in oil and onion (often red). A very popular sweet and savory combination.

Pizza usually white (without tomato) or with little tomato, topped with mozzarella, cooked ham, and mushrooms. Delicate flavors that blend well.

The spiciest pizza. Margherita topped with slices of spicy salami. Ideal for those who love strong flavors.

Pizza rich in Mediterranean flavors: black olives, capers, and anchovies. Very savory and fragrant.

Margherita pizza topped, usually at the end of cooking, with cured prosciutto crudo. The heat of the pizza slightly melts the prosciutto fat, enhancing its flavor.

A 'capricciosa' and ingredient-rich pizza: mushrooms, artichoke hearts, cooked ham, and olives. Every bite offers a different flavor.

Pizza named after Popeye, with spinach and Grana Padano cheese. Vegetable and decisive flavor.

Pizza inspired by the flavors of the forest. Topped with mushrooms and crumbled sausage. Hearty and flavorful.

Fresh pizza, often white, topped after cooking with bresaola, fresh arugula, and Grana shavings. Light and summery.

Fresh pizza with Pachino tomatoes (sweet and small) and buffalo mozzarella. A fresher alternative to the classic Margherita.

Floured chicken breast cutlets cooked in a pan with a creamy lemon and caper sauce (scaloppine). Tender and with an citrusy taste.

The world's most famous Italian dessert. Layers of savoiardi biscuits soaked in espresso coffee alternated with a sweet cream of mascarpone and eggs. Dusted with cocoa.

Delicate spoon dessert made from cream, milk, and sugar, thickened with gelatin. It has a soft and silky consistency. Often served with berry sauce, caramel, or chocolate.

Soft frozen dessert, similar to a frozen mousse, flavored with pistachio. Creamy and refreshing.

Sphere-shaped ice cream, usually chocolate and hazelnut, coated in cocoa powder. Often hides a liquid center or a cherry.

Pastry cream served in a cup with a caramelized sugar crust on top. To be broken with a spoon.

Thin slices of fresh pineapple served plain. A light, digestive, and refreshing end to a meal.

Artisanal Italian ice cream. Creamy and rich in flavor. Ask for available flavors.

Pizza base or warm focaccia covered with abundant Nutella hazelnut spread and sometimes powdered sugar. A decadent dessert to share.

Bottle of mineral water, still or sparkling.

Carbonated soft drinks in cans or bottles (e.g., Coca Cola, Fanta, Sprite).

Small glass of draft beer (usually 0.2L or 0.33L). Light and refreshing.

Medium glass of draft beer.

Large glass of draft beer.

Pre-dinner alcoholic beverages such as Spritz, Negroni, or Americano.

Selection of bottled beers (usually 33cl).

A glass of house white or red wine, usually local and young.

A glass of dry and fruity Italian sparkling wine. Perfect for toasting or as an aperitif.

Traditional Italian espresso. Short, strong, and aromatic, served in a small cup.

Decaffeinated espresso. Maintains the coffee flavor but without the stimulating effect.