L'Incontro

Typical Roman appetizer. A crispy fried rice ball with tomato, often with a melting mozzarella center.

Spicy variation of the classic supplì, enriched with 'nduja, a spreadable and spicy pork sausage typical of Calabria.

Supplì prepared with Norcia sausage, flavorful and spicy.

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

Small portions of leavened dough, likely fried or baked.

Battered and fried zucchini flower, usually stuffed with mozzarella and anchovies.

Breaded and fried slice of mozzarella, crispy outside and gooey inside.

Piece of desalted cod, battered and fried. A classic of Roman street food.

Green olives stuffed with minced meat, breaded and fried.

Fried breaded mozzarella bites.

Long pasta served with a seafood sauce based on fresh mussels and clams.

Short pasta with fresh salmon cubes and cherry tomatoes (pachino).

Creamy rice cooked with sweet pumpkin, finished with pecorino cheese and garnished with crispy pork guanciale.

Fresh twisted pasta served with artichokes and diced speck (smoked ham).

Spiral pasta seasoned with slightly bitter broccoli rabe and flavorful Calabrian sausage.

Short tubular pasta with the classic Roman sauce based on tomato, guanciale, and pecorino.

Grilled salmon steak served with broccoli as a side dish.

White fish fillet covered with a layer of crispy potatoes, served with beet greens.

Chicken stewed with tomato, vegetables, wine, and aromatic herbs. A rustic and flavorful dish.

Hamburger made from high-quality Chianina beef, served with melted scamorza cheese and baked potatoes.

Calabrian black pig sausage served with vegetables (broccoli rabe) and toasted bread with spicy 'nduja.

Grilled chicken breast cut into strips, seasoned with a mix of aromatic spices.

Premium beef steak (ribeye) served with baked potatoes.

Wild chicory blanched and then sautéed in a pan with garlic and chili pepper. Bitter and decisive flavor.

Broccoli rabe sautéed in a pan with oil and garlic.

Green broccoli sautéed in a pan to flavor them.

Simple boiled beet greens, served with oil and lemon to taste.

Potatoes cut into pieces and baked until golden.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Soft cake made with fresh apples.

The Tartufo di Pizzo is a hazelnut and chocolate ice cream with a molten chocolate center, covered in cocoa powder.

Fresh and aromatic white Campanian wine.

White wine from the Marche region, dry and with good structure.

Red wine from Abruzzo, full-bodied and fruity.

Italian sparkling white wine, perfect as an aperitif.

House white wine, dry and simple.

House white wine, slightly sparkling.

House red wine, dry.

Premium Italian lager beer, served on tap.

Classic Italian lager beer in a bottle.

Famous Italian lager beer with a balanced taste.

Unfiltered Sardinian beer, with an intense flavor and slightly cloudy.

Sicilian beer enriched with a pinch of sea salt crystals.

Double malt red beer with a full-bodied and caramel flavor.

Bottled mineral water.

Canned carbonated drink.

Large bottle of carbonated drink.

Italian digestive liqueurs or pomace brandy (grappa).

Very simple pizza topped only with tomato sauce. No mozzarella.

Traditional Neapolitan pizza with tomato, garlic, oregano, and oil. No cheese.

Flavorful pizza with tomato, anchovies, capers, and black olives.

The most classic pizza with tomato sauce and mozzarella.

A variation of the Margherita with the addition of anchovies.

Margherita pizza with champignon mushrooms.

Margherita pizza with the addition of cured prosciutto.

Margherita pizza enriched with fresh arugula after baking.

Pizza with tomato, eggplant, and flavorful pecorino cheese.

Inspired by eggplant parmigiana, with tomato, mozzarella, fried eggplant, and Grana cheese.

Pizza with tomato, mozzarella, tuna, and onion.

Margherita pizza with pieces of pork sausage.

Spicy pizza with Calabrian salami.

Pizza with buffalo mozzarella from Campania, richer and milkier than classic mozzarella.

Children's favorite pizza, topped with würstel and french fries.

White pizza with mozzarella and cooked ham.

Vegetarian white pizza with grilled zucchini and eggplant.

White pizza with smoked provola cheese and speck.

White pizza with baked potatoes and mozzarella.

Classic rustic combination of potatoes and sausage on a white base.

White pizza with fresh zucchini flowers and salted anchovies.

White pizza with mushrooms and sausage.

Fresh white pizza with bresaola (cured beef), arugula, and Grana cheese shavings.

White pizza with gorgonzola blue cheese and bitter radicchio.

White pizza with sautéed chicory and sausage.

Rich pizza with artichokes, olives, and prosciutto.

White pizza with four cheeses: mozzarella, provola, gorgonzola, and pecorino.

White pizza with smoked salmon and fresh arugula.

Half-moon shaped closed pizza filled with mozzarella and cooked ham.

Closed pizza filled with mozzarella and mixed vegetables.

Spicy and sweet pizza at the same time, with Calabrian 'nduja and red onion from Tropea.

Rich white pizza with buffalo mozzarella, zucchini flowers, and sausage.

Half classic Margherita pizza and half filled calzone.

Pizza with porcini mushrooms and Grana cheese shavings.

A Margherita pizza enhanced with buffalo mozzarella and extra Grana cheese.

Red pizza with buffalo mozzarella and porcini mushrooms.

Pizza with tomato, sausage, and buffalo mozzarella chunks.

Very spicy pizza with a mix of 'nduja, spicy salami, and fresh chili pepper.

Pizza with a bold and complex flavor with buffalo mozzarella, gorgonzola, spicy salami, and red onion.

Flavorful pizza with Calabrian ingredients: 'nduja, provola, sun-dried tomatoes, and onion from Tropea.

Very rich pizza with a mix of vegetables, mushrooms, and various types of meat (sausage, 'nduja, salami).

White pizza with porcini mushrooms, buffalo mozzarella, and a spicy touch of 'nduja.

Classic focaccia topped only with oil, salt, and rosemary.

Focaccia filled or topped with prosciutto crudo.

Fresh focaccia with cherry tomatoes, fiordilatte mozzarella, and arugula.

A variation of the Primavera focaccia with buffalo mozzarella instead of fiordilatte.

Focaccia with zucchini and eggplant.

Focaccia with Parmesan cheese added both during baking for a crust and fresh on top.