Nuovo Mondo

Slice of toasted bread rubbed with garlic and seasoned with olive oil. Simple, crispy, and flavorful.

Classic bruschetta with diced fresh tomato, oil, salt, and basil. Fresh and Mediterranean flavor.

Bruschetta topped with fresh arugula. Slightly bitter and peppery flavor.

Toasted bread served with slices of aged prosciutto crudo. Savory and tasty.

Bruschetta spread with a black olive pâté. Intense and savory flavor.

Toasted bread spread with a spicy cream, usually chili-based. For those who love strong flavors.

Bruschetta topped with oil-packed tuna fillets or pieces. Simple and nutritious sea flavor.

Crispy bread with a soft artichoke cream. Delicate and vegetal flavor.

Bruschetta with eggplant, usually grilled or in oil. Soft and flavorful.

Bruschetta topped with roasted or sautéed peppers. Sweet and aromatic.

Toasted bread with sautéed chicory (broccoletti). Decisive and slightly bitter taste, typical of Rome.

Bruschetta with slices of bresaola, lean beef cured meat. Light and protein-rich.

Toasted bread with salmon, usually smoked. Rich and delicate flavor.

Bruschetta with Ciauscolo, a soft spreadable salami typical of the Marche region. Rich and spicy flavor.

Similar to a caprese on bread: fresh tomato and mozzarella. Fresh and creamy.

Delicious combination of soft Ciauscolo salami and melted or fresh mozzarella.

Small cylinders of mashed potatoes, breaded and fried. Crispy outside and soft inside.

Classic Roman snack: rice ball with tomato and a mozzarella center, breaded and fried.

Battered and fried zucchini flowers, often filled with mozzarella and anchovies. Delicate and crispy.

Salted cod fillets coated in batter and fried. Typical dish of Roman tradition.

Fried chicken wings flavored with barbecue sauce. Juicy and flavorful.

Meatballs made from eggplant, breaded and fried. Soft and tasty.

Small breaded and fried mozzarella balls. Stringy and hot.

Green olives stuffed with meat, breaded and fried. A classic Italian appetizer.

Potato sticks fried in boiling oil. The classic side dish par excellence.

Melted string cheese baked in the oven, often served in a small pan. Stringy texture and smoky flavor.

Melted scamorza enriched with slices of prosciutto crudo. Contrast between the warm cheese and the savory cured meat.

Rich dish with melted cheese, sautéed mushrooms, and prosciutto crudo. Flavorful and complete.

Toasted bread topped with anchovies and melted mozzarella. Savory and intense.

Crostino with melted mozzarella and prosciutto crudo added at the end of cooking.

Toasted bread with mozzarella and button mushrooms.

Rich crostino with the addition of mushrooms and prosciutto crudo on a base of melted cheese.

Crostino with mozzarella and bresaola, lean and delicate cured meat.

Salmon dish, likely smoked or marinated. Served cold.

Salmon served on a bed of fresh arugula. Light and aromatic.

Slices of bresaola served with arugula and often parmesan shavings. A classic and light appetizer.

Half-moon shaped calzone filled with cooked ham, mozzarella, and egg. Baked.

Calzone filled and enriched with mushrooms, in addition to the classic base.

Mushroom calzone variation without ham, with mozzarella and egg.

Pasta dressed with a simple sauce of tomato and fresh basil. The classic Italian dish.

Pasta with spicy tomato sauce, garlic, and parsley. Decisive flavor.

Typical Roman dish with tomato sauce, crispy guanciale, and pecorino. Flavorful and rich.

Pasta dressed with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich and creamy, without cream.

Ancestor of Amatriciana: pasta with guanciale and pecorino, without tomato. Savory and peppery.

Thick pasta dressed with a cream of Pecorino Romano and abundant black pepper. Creamy and spicy.

Short pasta dressed with Coda alla Vaccinara sauce, a rich and flavorful meat stew.

Egg pasta served with a sauce based on fine porcini mushrooms. Fragrant and tasty.

Cannellini beans slowly cooked with herbs. Simple and rustic.

Spicy stewed bean dish with tomato, meat, and spices.

Peasant tradition dish: beans stewed with pork rind. Very rich and caloric.

Tripe stewed with tomato, Roman mint, and pecorino. Historic dish of Rome.

Cod and potato stew. Traditional dish often served on Fridays.

Grilled Danish beef steak. Tender and juicy meat.

Larger cut of grilled Danish beef steak.

Two grilled beef burgers, served with classic side dish.

Light chicken breasts cooked on the grill.

Grilled wurstel served with a side dish.

Simple white pizza with oil, salt, and rosemary. Crispy and fragrant.

Simple red pizza with tomato sauce. Essential base.

Classic pizza with tomato, garlic, and oregano. No mozzarella.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

The queen of pizzas: tomato, mozzarella, and basil.

White or red pizza with fresh arugula added after cooking.

Pizza with mozzarella and button mushrooms.

Crispy white base served with slices of prosciutto crudo.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives.

Classic pizza with mushrooms and aged prosciutto crudo.

Flavorful pizza with mushrooms and crumbled sausage.

White pizza with a creamy blend of four types of cheese.

Pizza with a decisive flavor of spicy or sweet gorgonzola cheese.

Often called Diavola, it's a pizza with spicy salami.

Pizza with mozzarella and pork sausage.

Pizza with prosciutto crudo added raw to preserve its flavor.

Vegetarian pizza with zucchini, usually grilled or julienned.

Pizza with roasted peppers, sweet and colorful.

Pizza with eggplant, grilled or fried.

Pizza with smoked provola, very flavorful and stringy.

Pizza with sautéed chicory, with a pleasantly bitter taste.

Fresh pizza with arugula and diced raw tomato.

Pizza with speck, a typical smoked ham from northern Italy.

Classic Margherita enriched with 'Nduja, a spicy Calabrian spreadable salami.

Pizza with bresaola and arugula, often with parmesan shavings. Light.

Classic combination of prosciutto crudo and fresh arugula on a pizza base.

Rustic and flavorful combination of bitter greens and sausage.

Gourmet pizza with bitter radicchio and creamy gorgonzola cheese.

Vegetarian pizza with a mix of seasonal vegetables.

Pizza resembling eggplant parmigiana: eggplant, tomato, and parmesan.

Pizza with an intense flavor of beans and spicy sausage.

House specialty with tuna and onion.

Pizza with smoked salmon.

Fresh pizza with Pachino tomatoes, arugula, and mini mozzarella balls.

Flavorful pizza with smoked provola and speck.

Margherita prepared with buffalo mozzarella from Campania, richer and creamier.

Classic Roman white pizza with zucchini flowers and anchovies.

Fine pizza with porcini mushrooms.

Pizza with salmon and arugula.

Fresh and tasty pizza with buffalo mozzarella and cherry tomatoes.

Gourmet white pizza with delicate and refined ingredients.

Pizza with zucchini flowers and sausage, a classic Roman pairing.

Simple lettuce or mixed greens salad.

Salad with fresh mixed vegetables such as tomatoes, carrots, and corn.

Rich salad, usually with pickled vegetables, cheese, and diced ham.

Fresh salad of arugula and cherry tomatoes.

Jewish-Roman specialty: whole artichoke fried twice until crispy like a chip.

Stewed artichokes in a pan with garlic, parsley, and mint. Soft and aromatic.

Leafy greens (like chicory or spinach) sautéed with garlic and chili, or boiled and dressed with lemon.

Raw catalogna chicory sprouts with a dressing of anchovies, garlic, and vinegar. Crispy and fresh.

Potatoes cut into pieces and roasted in the oven with rosemary.

Mix of seasonal vegetables au gratin or roasted in the oven.

Special dessert prepared daily.

Vanilla pudding with a layer of liquid caramel. Soft and sweet.

Creamy dessert made with cream, sugar, and gelatin, often served with fruit or chocolate sauces.

The most famous Italian dessert: ladyfingers soaked in coffee and mascarpone cream.

Pastry cream with a caramelized sugar crust on top.

Delicate cake with a sweet ricotta and pear filling.

Ricotta cake variation enriched with pistachio cream or crumble.

Chocolate ice cream coated in cocoa, shaped like a truffle.

Custard or white chocolate ice cream, a light version of the truffle.

Frozen lemon dessert, digestive and refreshing.

Slice of fresh watermelon.

Cup of fresh strawberries dressed with lemon juice and sugar.

Slices of sweet and juicy melon.

Fresh pineapple cut into slices.

Strawberries served with whipped cream or a scoop of ice cream.

Bottle of mineral water.

Bottle of water (likely glass format or table service).

Classic or sugar-free carbonated drink.

Sparkling orange soda.

Lemon and lime flavored carbonated drink.

Dark Italian drink with a bittersweet taste, made with the chinotto citrus fruit.

Sweet and clear carbonated drink, lightly flavored with lemon.

Small carafe of house red wine.

Large bottle or carafe of house red wine.

World-famous Tuscan red wine. Dry and harmonious.

Full-bodied and fruity Sicilian red wine.

Small carafe of house white wine.

Large carafe of house white wine.

Bottled white wine. Falanghina is from Campania, fresh and fruity; Pecorino is from central Italy, structured and mineral.

Premium Italian lager, dry and refreshing taste.

Danish double malt beer, strong and decisive.

Sardinian lager beer, balanced and thirst-quenching.

Piedmontese premium beer, full and refined taste.

Large format of the classic Italian lager.

Large format of the Sardinian beer.

Large format of the Piedmontese beer.

Moretti Baffo d'Oro beer, golden and smooth pure malt lager.

The classic Italian meal beer. Balanced lager.