Lola al Villa Flaminia

Soft flan prepared with fresh zucchini and flavorful pecorino cheese. It has a soft consistency and a delicate yet distinct taste. Excellent as a light starter.

A variation of the classic caprese using smoked burrata instead of mozzarella, served with fresh tomatoes. The cheese is creamy inside with a distinctive smoky note.

Traditional baked dish with layers of fried eggplant, tomato sauce, mozzarella, and parmesan. Soft, rich, and very flavorful.

Cold or warm salad composed of tender boiled octopus pieces and boiled potatoes, dressed with olive oil, parsley, and lemon. Fresh sea taste.

Selection of mixed cured meats served on a wooden board. Usually includes ham, salami, and other typical cured meats. Ideal for sharing.

Assortment of cheeses of different ages and types served on a cutting board. Often accompanied by honey or jams.

Thick and hearty frittata enriched with diced or sliced potatoes. Simple, rustic, and with a homemade flavor.

Floured calamari rings fried until golden. Crispy outside and tender inside, usually served with lemon wedges.

Mixed seasonal vegetables coated in a light batter and fried. They are crispy and flavorful, perfect as a tasty appetizer.

Soft flan with the sweet and aromatic taste typical of red onion. Consistency similar to a savory pudding.

Short twisted pasta with a flavorful sauce of anchovies, black olives, and capers. Intense, salty, and Mediterranean flavor.

Classic Roman dish with tomato sauce, crispy guanciale, and pecorino romano. Rich, savory, and slightly spicy flavor.

Wide egg pasta with a beef ragù cooked without tomato. Delicate yet deep flavor of stewed meat.

Ancestor of carbonara and amatriciana, prepared with crispy guanciale, pecorino romano, and black pepper. Very flavorful and savory.

Famous Roman pasta dish with a cream of egg yolk, pecorino romano, crispy guanciale, and black pepper. Rich, creamy, and intense.

Spaghetti sautéed with clams, garlic, oil, and parsley. A seafood classic, with a fresh and briny flavor.

Iconic Roman dish prepared with a cream of pecorino cheese and abundant black pepper. Bold, spicy, and very creamy flavor.

Pasta filled with fresh ricotta and spinach, served with a velvety parmesan cream. Soft and enveloping flavor.

Long egg pasta with a delicate sauce based on fresh sea bass pulp. Refined and light sea flavor.

Small meatballs cooked in amatriciana sauce (tomato and guanciale). A juicy and flavorful main course.

Thin slices of chicken, floured and pan-fried with a lemon sauce. Tender and with a fresh, citrusy taste.

Boneless grilled chicken thighs. The meat remains juicy inside with crispy skin and a smoky aroma.

Thin slices of sea bass fillet covered with thin slices of crispy potatoes. A classic combination that combines the softness of the fish with the crispiness of the potatoes.

Young rooster cooked whole or grilled. Flavorful and tender white meat, typically served well-browned.

High-quality raw beef, finely hand-cut and seasoned. Fresh and tender, for raw meat lovers.

Pork ribs slowly grilled. Succulent, flavorful, and ideal for eating with your hands.

Grilled beef steak served already sliced. Generally cooked rare or medium-rare, tender and juicy.

Prized cut of beef (boneless ribeye) grilled. Very flavorful meat due to the marbling of fat.

Grilled ground beef medallion. Served on a plate, juicy and flavorful.

Grilled pork sausage. Intense, fatty, and smoky flavor. A grilling classic.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Potatoes cut into pieces and roasted in the oven, usually with rosemary. Crispy outside and soft inside.

Potato sticks fried in boiling oil. Golden, salted, and crispy.

Fresh salad composed of various types of lettuce and raw vegetables. Light and refreshing.

Simple salad of fresh tomatoes dressed with oil, salt, and fragrant basil. Summer and Mediterranean taste.

Large mixed salad enriched with pieces of chicken (grilled or boiled). A light and protein-rich main course.

Fresh large salad with added oil-packed tuna. Flavorful and nutritious.

Greek-style salad with diced feta cheese, olives, and vegetables. Savory and fresh taste.

Cold dish composed of slices of bresaola (lean beef cured meat), fresh arugula, and pachino tomatoes. Often dressed with parmesan shavings and lemon.