Pizza House a Roma dal 1975

Toasted bread slices topped with fresh tomatoes, garlic, basil, and olive oil. Crispy and flavorful. A classic Italian appetizer to eat with your hands.

Roman salad with grilled chicken, croutons, parmesan, and creamy Caesar dressing. Rich flavor and crunchy texture. Served as an appetizer or light meal.

Slices of raw ham served on sweet melon wedges. A classic sweet and savory combination, fresh and light.

Fresh salad with mozzarella, sliced tomatoes, and basil, dressed with olive oil. Delicate and milky flavor. Light and refreshing dish.

A large serving platter with a selection of Italian cured meats and cheeses, served with olives and pickled vegetables. Ideal for sharing.

Selection of grilled or fresh vegetables accompanied by buffalo mozzarella. Fresh and light taste, perfect for vegetarians.

Spaghetti served with a simple sauce of fresh tomato and basil. Sweet and aromatic flavor. A classic Italian first course.

Egg pasta dressed with a cream of eggs, pecorino cheese, crispy guanciale, and black pepper. Rich, savory, and creamy. Typical Roman dish.

Short pasta in spicy tomato sauce with garlic and chili pepper. Bold and pungent flavor. Eaten with a fork.

Spaghetti with classic tomato sauce. Simple and comforting flavor.

Egg pasta dressed with butter and parmesan to create a rich cream. Delicate and milky flavor.

Layers of baked pasta with meat sauce, béchamel, and cheese. Rich, tender, and substantial dish.

Thick fresh pasta dressed with a pecorino cheese cream and abundant black pepper. Intense and spicy flavor. Roman specialty.

Filled pasta served in a cream sauce with sweet peas and cooked ham. Delicate and creamy flavor.

Large pasta cylinders filled with ricotta and spinach, baked with sauce. Tender and flavorful.

Spaghetti with fresh clams, garlic, oil, and parsley. Delicate and savory sea flavor.

Spaghetti simply dressed with sautéed garlic, olive oil, and chili pepper. A humble but very flavorful and slightly spicy dish.

Flat egg pasta served with a rich meat and tomato ragù. Hearty and flavorful.

Thick hollow pasta with tomato sauce, guanciale, and pecorino. Bold and savory flavor.

Spaghetti dressed with a green sauce made from basil, pine nuts, garlic, cheese, and oil. Fragrant and aromatic.

Soft potato gnocchi served with simple tomato sauce and basil. Comforting and fluffy dish.

Potato gnocchi in a rich and creamy sauce made with four types of cheese. Very flavorful and nutritious.

Baked gnocchi with tomato sauce, melted mozzarella, and basil. Gratinéed and tasty.

Egg pasta with porcini mushroom sauce. Earthy, aromatic, and rich flavor.

Spaghetti with a mix of seafood (mussels, clams, shrimp, squid). Intense sea flavor. Prized dish.

Pasta filled with ricotta and spinach served with tomato sauce. Delicate and classic.

Enriched version of Fettuccine Alfredo with added chicken. Creamy and nutritious.

Rice slowly cooked in fish broth with mixed seafood. Creamy with an intense marine flavor.

Creamy rice cooked with porcini mushrooms. Autumnal and fragrant flavor.

Hot soup prepared with fresh seasonal vegetables. Light and healthy.

Velvety soup made with sweet cherry tomatoes. Fresh and slightly tangy flavor.

Spaghetti with tomato sauce served with meatballs. Rich and homemade dish.

Meat-filled pasta, baked with béchamel and tomato sauce. Rich and satisfying.

Simple pizza with tomato, garlic, oregano, and oil. No cheese. Intense tomato and garlic flavor.

The most classic pizza with tomato, mozzarella, and basil. Balanced and fresh flavor.

Pizza with tomato, mozzarella, and anchovies. Savory and bold flavor.

Pizza topped with tuna and onion. Rustic and sweet-savory flavor.

A variation of Margherita with the addition of Genoese pesto and cherry tomatoes. Fresh and aromatic.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, and others). Very rich and flavorful.

Pizza with mozzarella and mixed seasonal vegetables. Fresh and light taste.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, ham, and olives. Varied and complex flavor.

Pizza with spicy salami. Bold and spicy flavor.

Margherita pizza enriched with slices of Parma raw ham added at the end of cooking. Salty and sweet at the same time.

Pizza with mixed seafood. Sea flavor, usually without mozzarella.

Pizza with sausage and mushrooms on a red base. Forest and meat flavor.

Pizza inspired by the namesake pasta, with tomato, guanciale, and pecorino. Savory and tasty.

Margherita prepared with DOP buffalo mozzarella from Campania. Richer and milkier than the classic.

White or red pizza topped raw with bresaola, fresh arugula, and parmesan shavings. Fresh and light.

Pizza with slices of roasted porchetta. Intense flavor of spiced meat.

Hamburger made with prized Chianina beef. Usually served with a side dish.

Prized cut of grilled beef. Juicy and flavorful.

Whole boneless pork, spiced and roasted. Typical of the Castelli Romani. Aromatic flavor with crispy skin.

Meatballs slowly cooked in tomato sauce. Traditional and tender dish.

Veal slices with raw ham and sage, cooked in white wine. Tender and flavorful.

Thin slices of bresaola served raw with arugula. Light and protein-rich appetizer.

Plate of typical Roman roasted porchetta. Flavorful and spiced.

Large grilled beef steak. For meat lovers.

Breaded and fried chicken breast. Crispy and golden.

Chicken bites stewed with peppers. Juicy and colorful dish.

Slices of roast beef served cold or warm, usually pink inside.

Spicy chicken pieces served with strong sauces. Intense flavor.

Large 200-gram beef hamburger.

Chicken breast cooked with artichokes. Delicate flavor.

Baked salmon fillet, served with potatoes. Fatty and flavorful fish with a classic side dish.

Whole calamari cooked on the grill. Light and with a sea flavor.

Roasted shrimp served in a light tomato sauce. Juicy and to be peeled.

Raw or smoked salmon cut with a knife and seasoned with lime. Fresh and aromatic.

Creamy seafood risotto. Elegant and flavorful dish.

Roasted calamari. Tender and tasty.

Boiled octopus salad with potatoes and olives. Fresh and tender.

Grilled octopus served with aromatic potatoes. Crispy outside and tender inside.

Large grilled prawns. Sweet and smoky flavor.

Swordfish steak cooked with olives and cherry tomatoes. Mediterranean flavor.

Mixed seafood seasoned with lemon emulsion and arugula. Fresh appetizer.

Potato sticks fried in boiling oil. Crispy and salty.

Diced potatoes baked with aromatic herbs. Soft inside and golden outside.

Mixed grilled vegetables (zucchini, eggplant, peppers). Light and flavorful.

Flatbread seasoned with oil, salt, and rosemary. Fragrant and crispy.

Spoon dessert made with cream, sugar, and gelatin, garnished with caramel sauce. Soft and sweet.

Panna cotta served with chocolate sauce.

Panna cotta served with strawberry sauce.

Layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Italian classic.

Artisanal pistachio ice cream from Sicily. Creamy with a nutty flavor.

Frozen lemon dessert. Fresh, digestive, and dairy-free.

Cup of fiordilatte and chocolate ice cream with Pavesini biscuits.

Prosecco, Aperol, and soda based aperitif. Orange color, bittersweet taste.

Single-serving red aperitif drink based on Campari and seltzer. Bitter and sparkling.

Long drink with gin and tonic water. Dry and aromatic.

Strong cocktail with gin, red vermouth, and Campari. Very alcoholic and bitter.

Cocktail with rum, cola, and lime. Sweet and refreshing.

Very alcoholic cocktail with various spirits (vodka, rum, gin, tequila) and cola.

Fruity cocktail with vodka, peach liqueur, orange juice, and cranberry. Sweet and summery.

Italian beer served on tap. Fresh and thirst-quenching.

Iced tea flavored with lemon. Sweet and citrusy.

Iced tea flavored with peach. Sweet and fruity.

Iced tea with spicy notes of ginger and floral notes of elderflower.

Cold green tea. Herbal and refreshing taste.

Fruit juices in various flavors. Sweet and natural.

Freshly squeezed orange juice. Rich in vitamins.

Classic Spritz with Aperol. Sweet and bitter.

Spritz made with Campari. More bitter and red than Aperol.

Cocktail based on prosecco, elderflower syrup, mint, and soda. Very fragrant and fresh.

A variation of Spritz made with Limoncello. Sweet and lemony.

Bottled mineral water.

Sparkling lemon drink.

Classic canned soft drinks (Cola, Orange Soda, etc.).

Blonde non-alcoholic aperitif. Bitter and spicy taste.

Tonic water. Bitter and carbonated.

Choice of 33cl bottled beer from those available.