Pinsa e buoi dei...San Giovanni

Typical Roman appetizer. A fried rice croquette with tomato and a heart of melted mozzarella. Crispy on the outside and soft on the inside.

Variation of the classic supplì with amatriciana sauce. Rice seasoned with tomato, guanciale, and pecorino. Rich and savory flavor.

Rice supplì enriched with 'nduja, a spreadable spicy Calabrian salami. Intense and spicy flavor.

White supplì seasoned with Roman pecorino and black pepper. Captures the flavors of the famous Roman pasta in a fried version.

Seasonal vegetables coated in a light batter and fried. Served hot and crispy in a cone.

Artichokes fried in a light tempura-style batter. Crispy and flavorful, they enhance the artichoke's taste.

Soft meatballs made from potatoes flavored with truffle. Delicate taste with characteristic earthy truffle notes.

Slice of toasted bread seasoned with high-quality extra virgin olive oil. Simple and fragrant.

Classic bruschetta with diced fresh tomato and basil. Fresh, aromatic, and crunchy.

Bruschetta with cured lard that melts on warm bread, garnished with balsamic vinegar. Sweet and savory flavor.

Spicy bruschetta with Calabrian 'nduja and fresh buffalo mozzarella to balance. Hot-cold and spicy-sweet contrast.

Bruschetta with ciauscolo (soft salami from the Marche region) and creamy stracchino cheese. Rich flavor and soft texture.

Bruschetta with creamy burrata cheese and salted anchovy fillets. A perfect balance of flavors.

Bruschetta with fresh burrata and spicy Spanish chorizo sausage. Creamy with a smoky and spicy note.

Bruschetta with sautéed broccoli rabe and slices of mortadella. Rustic and flavorful taste.

Bruschetta with escarole greens, buffalo mozzarella, and prized Cantabrian anchovies. Complex and tasty.

Bruschetta with fresh tomato and high-quality Iberian Patanegra ham. A refined appetizer.

Pinsa with mozzarella, bitter radicchio, and spicy gorgonzola. A decisive and creamy contrast of flavors.

Pinsa with mozzarella, prized Sicilian pancetta, and provola cheese. Rich and flavorful.

Pinsa with ingredients from different regions: sweet Calabrian onion, Tuscan lard, and buffalo mozzarella. Sweet and fatty just right.

Pinsa with an unusual base of fava bean purée and chicory, a typical Apulian pairing despite the name. Earthy and slightly bitter taste.

Pinsa with broccoli cream, creamy stracciatella cheese, and smoked speck. Flavorful and balanced.

White pinsa with potatoes and prized Sicilian pancetta. A classic rustic and tasty combination.

Pinsa with Vesuvius cherry tomatoes, buffalo mozzarella, chicory, and anchovies. Intense flavors of Southern Italy.

Very rich pinsa with artichoke cream, pecorino, and fennel-flavored 'finocchiona' salami. Complex and aromatic.

Pinsa served with thin slices of raw meat (carpaccio), artichokes, and buffalo mozzarella. Fresh and refined.

Pinsa garnished with Piedmontese Fassona raw beef tartare and artichoke cream. A gourmet dish for meat lovers.

Pinsa filled or garnished with Angus beef tartare, hazelnut mayonnaise, and salad. Fresh and innovative.

Vegetarian potato meatballs flavored with truffle. Soft and fragrant.

Meatballs enriched with prized Iberian Patanegra ham. Intense flavor and high-quality meat.

Meatballs made with a premium cut of Iberian pork, served with tomato sauce and guanciale. Rich and flavorful.

Angus beef meatballs served with a creamy and savory sauce inspired by carbonara.

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

White pinsa with potato slices, mozzarella, and rosemary. Delicate and rustic flavor.

Classic pinsa with tomato, mozzarella, and salted anchovies. Savory and tasty.

Pinsa inspired by Sicilian Pasta alla Norma: fried eggplant, tomato, and salted ricotta. Flavorful and Mediterranean.

White pinsa with delicate zucchini flowers and anchovies for a savory touch. A classic Roman pairing.

White pinsa with sausage and mushrooms. Autumnal and rich flavor.

Vegetarian pinsa with a mix of grilled vegetables. Light and colorful.

Rich pinsa with various toppings: prosciutto, mushrooms, egg, and olives. A different taste with every bite.

A premium version of the Margherita with buffalo mozzarella and Vesuvius cherry tomatoes. Juicier and more flavorful.

Refreshing frozen dessert with Sicilian lemon and orange flavors. Cleanses the palate after a meal.

Exotic variation of sorbet with mango pulp. Sweet, fruity, and fresh.

Small shortcrust pastry tarts filled with lemon cream and decorated with berries. Sweet and tart.

Typical dessert from Roman Jewish tradition. Shortcrust pastry filled with pastry cream and sour cherries in syrup.

Soft cocoa bun, sliced and filled with mascarpone cream and coffee. A revisited Roman delicacy.

Soft cocoa sweet bun filled with whipped cream and Nutella hazelnut cream. Very sweet and satisfying.

The quintessential Italian dessert. Layers of coffee-soaked ladyfingers alternated with mascarpone cream and cocoa.

Light and sweet biscuits, often served as an accompaniment or a simple dessert.

Cold and creamy coffee-flavored dessert, enriched with high-quality dark chocolate pieces.

Cold dessert with Sicilian pistachio flavor, served with a drizzle of hot chocolate. Delicious thermal contrast.

Cold hazelnut dessert, served with hot chocolate. Toasted nut and chocolate flavor.

Chocolate cake baked with a molten, warm center. For true chocolate lovers.

Fresh cheese cheesecake on a biscuit base, garnished with berry sauce. Creamy and sweet.

Soft chocolate cake served on vanilla cream and decorated with coconut. Sweet and comforting.

Warm whipped cream made with egg yolks, sugar, and sweet Passito wine. Served with dry biscuits for dipping.