Paglia e Fieno 🥩🍕🍟❤

Fried zucchini flowers in a light batter. Stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Cod fillet coated in batter and fried. Soft and flavorful fish with a crispy crust. A classic Roman appetizer.

Fried rice ball with tomato and a mozzarella center. Crispy and flavorful. Best eaten hot for the gooey effect.

Spicy variation of the classic supplì with the addition of Calabrian 'nduja. Intense and spicy flavor. Golden and fried breading.

Potato croquette with a mozzarella center. Breaded and fried. Delicate flavor and soft texture.

Small fried stuffed calzones, typical of Neapolitan tradition. Served in a portion of 4 pieces. Ideal for sharing.

Fried eggplant and provola cheese croquettes. Vegetarian and flavorful. Served hot.

Green olives stuffed with meat, breaded and fried. Flavorful and appetizing specialty from the Marche region.

Toasted bread topped with diced fresh tomatoes, garlic, oil, and basil. Fresh and fragrant.

Toasted bread served with slices of ham. Simple and tasty.

Toasted bread spread with black or green olive pâté. Intense and savory flavor.

Simple toasted bread seasoned with extra virgin olive oil and salt. Enhances the quality of the bread and oil.

Toasted bread topped with crumbled sausage. Rich and hearty.

Simple pizza with only tomato sauce, garlic, and oregano (marinara) or just tomato. Light and flavorful.

The most classic pizza with tomato, mozzarella, and basil. Colors of the Italian flag. Balanced taste loved by all.

Margherita base enriched with slices of cured ham, usually added at the end of cooking. Savory and tasty.

Margherita base with added crumbled sausage. Rich meat flavor.

Premium variation of Margherita with fresh Campana buffalo mozzarella. Milkier and more flavorful than the classic.

Flavorful pizza with tomato, mozzarella, and anchovy fillets. Strong and salty taste.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, olives, ham, and hard-boiled egg. A mix of different flavors.

White pizza without tomato with a selection of four melted cheeses. Creamy and very flavorful.

Similar to Capricciosa but with ingredients arranged in four separate sections. Each slice has a different flavor.

Pizza inspired by forest flavors with mushrooms and sausage. Earthy and hearty.

White pizza with fresh zucchini flowers and anchovies. A classic Roman pairing, delicate but with savory notes.

White pizza typical of Umbria with Norcia sausage and mushrooms. Rustic and intense flavor.

White pizza base seasoned only with oil and salt (and sometimes rosemary). Excellent as an accompaniment or appetizer.

Simple focaccia served with slices of cured ham. A classic Italian combination.

White pizza with mozzarella and choice of cooked or cured ham. Simple and tasty.

Pizza with mozzarella and mixed grilled vegetables. Light and fresh.

Fresh pizza with bresaola (cured beef), fresh arugula, and parmesan shavings. Often served as a white pizza.

White pizza with mozzarella and fine porcini mushrooms. Intense and aromatic forest flavor.

Pizza with creamy stracchino cheese and radicchio. Contrast between the sweetness of the cheese and the bitterness of the radicchio.

White pizza with creamy stracchino cheese and cured ham. Creamy and savory.

Pizza with mozzarella and champignon mushrooms.

Flavorful variation with mushrooms and cured ham.

Spicy pizza with spicy salami (often called 'pepperoni' abroad). Strong flavor.

Pizza loved by children with slices of würstel. Simple and smoky flavor.

Pizza inspired by eggplant parmigiana, with fried or grilled eggplant and parmesan. Rich and Mediterranean.

Pizza with buffalo mozzarella and fresh Pachino cherry tomatoes. Sweet and juicy.

Pizza with canned tuna and sliced onion. Classic combination with an intense flavor.

Pizza with smoked provola cheese and speck (smoked ham). Strong and aromatic flavor.

Very flavorful and spicy pizza with smoked cheese, smoked cured meat, and spicy Calabrian 'nduja. Intense flavor.

Gourmet pizza with smoky notes and the unmistakable aroma of truffle.

Seasonal pizza with sautéed bitter greens and sausage. Traditional Roman pairing.

Spicy variation of zucchini flowers and anchovies, with the addition of 'nduja.

White pizza with Roman pecorino cheese and black pepper. Recalls the taste of the famous Roman first course.

Closed calzone stuffed with tomato, mozzarella, and cooked ham.

Calzone stuffed according to Roman tradition, often with added egg or anchovies (check specific local ingredients).

Pizza or focaccia with melted cheese and ham, often served open like a large crostino.

Variation of crostino with mozzarella and anchovies. Savory and tasty.

Thinly cut French fries seasoned with pecorino cheese and black pepper. A crispy snack with Roman flavor.

Artichoke fried twice until crispy like a chip. Specialty of Jewish-Roman cuisine.

Rich platter of mixed cured meats, cheeses, and pickled vegetables. Ideal for tasting various local specialties in a single course.

Classic combination of aged cured ham and fresh buffalo mozzarella. Perfect sweet-savory contrast.

Portion of buffalo mozzarella served whole. Fresh, milky, and flavorful.

Selection of fish appetizers. May include seafood salad, marinated anchovies, or other seafood snacks.

Two-colored egg pasta (yellow and green) usually served with cream, peas, and ham or mushrooms. Signature dish of the restaurant.

The simplest and most iconic pasta dish. Fresh tomato sauce and fragrant basil.

Egg pasta with porcini mushrooms. Autumnal and intense flavor.

Classic Roman dish with egg, Pecorino Romano, crispy guanciale, and black pepper. Creamy and rich without cream.

Pasta with tomato sauce, guanciale, and pecorino cheese. Strong and flavorful taste.

Precursor to carbonara and amatriciana. Pasta with guanciale, pecorino, and pepper, without tomato and without egg.

Spaghetti with clams, garlic, oil, and parsley (often white wine). Delicate seafood flavor.

Rice slowly cooked with crustacean cream (scampi). Soft, pink, and with a sweet seafood flavor.

Thick fresh pasta (tonnarelli) with a rich mixed seafood topping. Sumptuous and flavorful dish.

'Sea and mountain' combination with potato gnocchi, wild mushrooms, and clams. Complex and refined taste.

Fine cut of grilled beef. Tender and lean.

Beef fillet served with a creamy green pepper sauce. Slightly spicy and aromatic.

Beef fillet accompanied by porcini mushrooms. A classic meat second course.

Ribeye steak, flavorful and with good marbling.

Grilled beef served sliced (tagliata), accompanied by potatoes.

Large grilled beef steak. Hearty and juicy.

Grilled chicken breast served with potatoes. Light and simple dish.

American Angus premium meat burger served with potatoes.

Thin strips of beef sautéed in a pan and served with fresh arugula. Quick and tasty Roman dish.

Floured and fried mixed fish. Crispy and golden, served with lemon.

Classic fried calamari rings and prawns.

Whole grilled calamari. Light and flavorful.

Large grilled prawns with shells. Sweet and smoky.

Fine grilled crustaceans. Delicate and sweet meat.

Mussels cooked in a pan with tomato, garlic, and parsley. To be eaten with bread.

Mixed selection of grilled crustaceans and mollusks.

Grilled swordfish steak. Firm and flavorful meat.

Fresh mixed vegetable salad (lettuce, tomatoes, carrots, etc.).

Grilled eggplant slices seasoned with oil and parsley.

Grilled zucchini slices. Light and healthy.

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

Classic French fries.

Boiled seasonal vegetables seasoned with oil and lemon.

Seasonal vegetables (often chicory or spinach) sautéed with garlic, oil, and chili pepper.

Famous spoon dessert with ladyfingers, coffee, mascarpone, and cocoa. Creamy and energizing.

Classic ice cream with cream flavor.

Lemon semi-liquid frozen dessert, digestive and refreshing.

Spoon dessert made with cream, sugar, and gelatin. Served with various sauces (chocolate, berries).

Crumbly cake with a creamy filling (often ricotta, chocolate, or custard). Crispy texture.

Typical Pizzo Calabro frozen dessert, spherical in shape with a liquid center.

Classic Italian espresso or decaffeinated.

Espresso with a small amount of liqueur (grappa or sambuca).

Herbal digestive liqueurs, usually served at the end of the meal.

Distillate of grape pomace aged in wooden barrels. Smooth and complex flavor.

Table water served in a bottle.

Non-alcoholic carbonated soft drinks in cans.

Bottle of house wine (Castelli Romani). Simple and genuine.

Half-liter carafe of house wine.

A glass of house wine.

Unfiltered Sardinian beer, with a full-bodied flavor and hoppy notes. Cloudy appearance.

International lager beer in a small bottle. Fresh and light taste.

Double malt red beer with an intense flavor and caramel notes.

Classic Italian lager beer in a large format. Balanced and thirst-quenching.

Dutch lager beer in a large format.