Pizzeria Ristorante Novecento

A simple and crispy pizza base seasoned with olive oil and salt. Soft inside. Ideal as an appetizer or to accompany other dishes.

Fresh white pizza with buffalo mozzarella, sliced tomatoes, and basil. Inspired by the famous Caprese salad. Light and Mediterranean taste.

Rich and flavorful white pizza with a selection of four melted cheeses. Creamy and intensely flavored thanks to gorgonzola and provola.

Pizza with mountain flavors featuring smoked speck and truffle. Mozzarella balances the intense flavors. Aromatic and delightful.

A classic and delicate pizza with melting mozzarella and cooked ham. Simple and loved by all.

Flavorful white pizza with tuna, sweet onion, and olives. A rustic and tasty combination, rich in flavor.

Hearty pizza with mozzarella, sautéed chicory, and sausage. The bitter taste of chicory pairs perfectly with the flavorful sausage.

White pizza with high-quality ingredients: buffalo mozzarella, sweet pachino tomatoes, and fresh basil. Simple yet refined.

Pizza with a bold flavor featuring gorgonzola cheese and smoked speck. The flavors of Northern Italy in a creamy and tasty pizza.

A very rich pizza with potatoes, sausage, mushrooms, and speck. A mix of earthy ingredients for a full and satisfying taste experience.

White pizza with potato slices and olives. A classic rustic combination, soft and flavorful.

Fresh pizza garnished after baking with bresaola, rocket, and parmesan shavings. Light, aromatic, and perfect for those who love lean cured meats.

White pizza with zucchini and julienned crispy speck. A balance between the sweetness of the vegetables and the saltiness of the speck.

Pizza with a smoky flavor with provola and speck. Inspired by the flavors of Tyrol, it is rich and tasty.

A classic Venetian pairing: the bitter taste of radicchio meets the creaminess of gorgonzola. A bold and sophisticated flavor.

Gourmet pizza with fresh salmon, rocket, and pachino tomatoes. A fresh and delicate dish, ideal for fish lovers.

Typical Roman pizza with zucchini flowers and anchovies. The sweet flavor of the flowers contrasts pleasantly with the saltiness of the anchovies.

White pizza that enhances the intense aroma and flavor of porcini mushrooms. Simple yet exquisite.

Pizza with artichokes prepared in the traditional Roman style (with mint and garlic). A typical taste of the capital.

Option to add fresh buffalo mozzarella to any pizza.

Short pasta served with a classic Roman sauce based on tomato, pecorino, and crispy cured guanciale. Savory and rich.

A twist on classic carbonara with eggs and pecorino, enhanced by the aroma of truffle and the crunchiness of guanciale.

A house specialty spaghetti, prepared according to the chef's recipe.

Fresh handmade pasta (thick spaghetti type) with creamy pecorino cheese, black pepper, and prized fresh Norcia truffle.

Baked lasagna without meat, layered with basil pesto, zucchini, and melting smoked provola cheese. A rich and vegetarian first course.

Irregular fresh pasta served with flavorful sausage and bitter chicory, topped with pecorino shavings.

Classic stuffed pasta with ricotta and spinach. You can choose the sauce: fresh tomato sauce or butter and sage.

Large ravioli filled with creamy stracciatella cheese and eggplant, served with an aromatic basil sauce and pistachio crumble.

High-quality Danish beef cut, grilled. Price is per 100g. Tender and juicy.

Very tender beef fillet wrapped in pastry and enriched with speck, melted mozzarella, and truffle. An elaborate and flavorful dish.

High-quality beef fillet simply grilled to enhance its natural flavor.

Beef fillet served with a choice of truffle cream or green peppercorn sauce.

Fassona beef tartare (raw meat chopped by hand) served with fresh truffle, egg yolk, and warm focaccia.

Thin slices of veal cooked in a pan with prosciutto crudo and sage, deglazed with white wine. A classic of Roman cuisine.

Thin strips of veal sautéed in a pan and served with fresh rocket, pachino tomatoes, and parmesan cheese.

Breaded veal cutlet fried in clarified butter. Crispy outside and tender inside, typical of Milanese tradition.

Slow-cooked meat balls in tomato sauce, served with pieces of bread for "fare la scarpetta" (mopping up the sauce). A homemade and comforting dish.

Wild chicory served boiled with lemon (dressed) or sautéed in a pan with garlic and chili pepper (sautéed).

Sweet and sour side dish made with fried eggplant, enriched with crunchy almonds, capers, and basil.

Oven-baked radicchio, slightly wilted. The taste is bitter and bold.

Mix of seasonal grilled vegetables (often zucchini, eggplant, and peppers).

Broccoli rabe served boiled or sautéed in a pan with oil, garlic, and chili pepper.

Whole artichokes slow-cooked with mint, garlic, and oil. Tender and flavorful, a Roman specialty.

Wedge-cut potatoes roasted in the oven with aromatic herbs. Crispy and golden.

Local white wine from Castelli Romani, served in a one-liter carafe. Simple and easy to drink.

Dry white wine with fruity notes and mineral freshness.

Elegant, floral, and fresh Friulian white wine.

Very aromatic white wine, with notes of spices and flowers. Intense and smooth taste.

Aromatic white wine with hints of herbs and tropical fruit. Fresh on the palate.

Structured white wine from Abruzzo, savory and with good acidity.

Sparkling or fizzy wine, fresh and light. Excellent as an aperitif.

Aromatic white wine with intense notes of lychee and rose petals. Full-bodied and persistent.

Local red wine from the Castelli Romani area, served in a one-liter carafe. Rustic and sincere.

World-famous Tuscan red wine. Dry, harmonious, and slightly tannic.

Full-bodied and fruity Sicilian red wine, with notes of cherry and spices.

Robust red wine from Abruzzo, with aromas of ripe red fruit and a full-bodied taste.