Pizzeria San Marino

An elongated fried rice croquette, breaded, with a molten mozzarella center. One of the most famous street foods of Roman cuisine.

Fillet of fish (salted and cured cod) coated in a crispy batter and fried. Soft inside and golden outside.

Breaded and fried mashed potato bites. Simple, flavorful, and soft in texture.

Large green olives, pitted and stuffed with a minced meat mix, then breaded and fried. A flavorful and crispy specialty.

Breaded and fried melted cheese balls. Rich flavor and stringy texture.

Fried potato sticks in boiling oil. The classic savory and crispy side dish or snack.

Fresh zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A classic Roman appetizer.

Slice of toasted bread simply topped with garlic and olive oil.

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

Bruschetta spread with a flavorful black or green olive cream.

Crispy bread with a delicate artichoke cream.

Bruschetta enriched with an intensely aromatic and earthy truffle cream.

Toasted bread with 'Nduja, a spicy and spreadable Calabrian pork and chili pepper salami.

Mixed selection of small toasted breads with various toppings.

White pizza with smoked provola and speck (smoked cured ham typical of Northern Italy). Intense and smoky flavor.

Rich pizza without tomato, topped with a mix of four melted cheeses (including gorgonzola and fontina). Creamy and flavorful.

Fresh white pizza with Campana buffalo mozzarella, sweet Pachino cherry tomatoes, and fresh arugula added raw.

Pizza with zucchini flowers and salted anchovy fillets. A classic Roman combination, delicate but with savory notes.

White vegetarian pizza with mozzarella and a selection of grilled or baked seasonal vegetables.

Hearty pizza with mozzarella, mushrooms, and pieces of pork sausage. Rustic flavor.

Pizza with sausage and broccoli rabe (a vegetable similar to turnip greens, slightly bitter). A very popular traditional combination.

Fine white pizza with mozzarella and porcini mushrooms, known for their intense aroma and forest flavor.

Half-moon folded pizza stuffed with mozzarella, egg, cooked ham, and grana cheese. Rich and stringy.

Pizza with escarole (endive), olives, cherry tomatoes, and pecorino. Inspired by Sicilian flavors.

The quintessential Italian pizza: tomato base, fior di latte mozzarella, and basil. Simple and balanced.

Traditional pizza without cheese, topped only with tomato, garlic, oregano, and oil. Intense tomato and herb flavor.

Spicy variant of Margherita with the addition of 'Nduja, the spicy Calabrian soft salami.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Flavorful pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty.

Rich pizza with many ingredients: tomato, mozzarella, artichoke hearts, mushrooms, olives, cooked ham, and sometimes hard-boiled egg.

Pizza inspired by eggplant parmigiana, with tomato, mozzarella, and fried or grilled eggplant.

Spicy pizza with tomato, mozzarella, and spicy salami (Ventricina or Napoli type).

House special pizza with tomato, mozzarella, mushrooms, olives, sausage, and an egg (often cooked on top of the pizza, 'sunny-side up').

Pizza with oil-packed tuna and red onion from Tropea, known for being sweet and delicate.

Premium version of Margherita with buffalo mozzarella and fresh cherry tomatoes.

Pizza loved by children, topped with sausage pieces and french fries over mozzarella.

Crispy focaccia base served with high-quality cured ham and fresh buffalo mozzarella added raw.

Light focaccia topped with cherry tomatoes, buffalo mozzarella, and fresh arugula.

Focaccia with bresaola (cured beef), parmesan shavings, and arugula. Fresh and protein-rich.

Focaccia with a Nordic flavor with smoked salmon, bitter arugula, and black olives.

Cured meat platter with aged cured ham and fresh buffalo mozzarella. A classic Italian appetizer.

Scamorza cheese cooked on the grill until soft and lightly browned.

Mixed selection of cured meats, cheeses, and pickled vegetables typical of Italian tradition.

Dish of seasonal vegetables (such as zucchini, eggplant, peppers) cooked on the grill.

Mixed cheese board accompanied by jams or honey to enhance their flavor.

Fresh mussels cooked in a pan with white wine, garlic, and Pachino cherry tomatoes. Served with their flavorful broth.

Cold seafood salad with mollusks and crustaceans, served on a bed of arugula and cherry tomatoes.

Very thin slices of marinated raw fish, served with crunchy green apple and aromatic oil. A fresh and refined dish.

Fresh long egg pasta with a slow-cooked beef ragù. Flavorful and homemade.

Classic Roman dish with eggs, crispy guanciale, pecorino, and black pepper. Creamy and intense.

Short, large-format pasta with tomato sauce, guanciale, and pecorino. Strong and slightly spicy flavor.

Considered the ancestor of carbonara and amatriciana: pasta with guanciale and pecorino, without eggs or tomato. Intense flavor.

Iconic Roman dish with only three ingredients: pasta, pecorino cheese, and abundant black pepper. Creamy and spicy.

Classic stuffed pasta with a soft center of fresh ricotta and spinach.

Spaghetti with fresh clams, garlic, oil, and parsley. A fragrant and delicate seafood dish.

Fresh pasta with a rich red sauce of minced fish and crustaceans.

Hot soup of the day, usually based on vegetables or legumes.

Fried eggplant layered with tomato sauce, mozzarella, and parmesan. Soft and substantial.

Danish beef premium cut served with a side of potatoes and pan-fried chicory.

Grilled beef cut into slices, served on a bed of arugula with cherry tomatoes and parmesan shavings.

The most tender cut of beef, simply served with roasted potatoes.

Tender cut of young lamb served with mashed potatoes. Characteristic flavor and soft meat.

Tender veal steak accompanied by grilled radicchio, which adds a slightly bitter note.

Whole squids cooked on a searing hot plate. Simple and light sea flavor.

Fresh fish (often sea bream or sea bass) grilled with oil and lemon.

Humble traditional Roman dish: tripe stewed at length in tomato sauce with mint and pecorino.

Simple grilled or pan-fried chicken breast accompanied by french fries. Also suitable for children.

Potatoes cut into wedges and roasted with rosemary and oil.

Special house mixed salad with various fresh ingredients.

Leafy vegetables (often chicory or spinach) first boiled and then sautéed with garlic, oil, and chili pepper.

Boiled vegetables served simply with oil and lemon. Light and healthy.

Apple dessert served warm or at room temperature, accompanied by a scoop of ice cream and caramel sauce.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Soft sweet cream served with a spoon, available in chocolate or sour cherry flavor. Served with syrup.

Cream, sugar, and vanilla pudding. Soft and delicate, usually served with berry or caramel sauce.

Egg and vanilla custard with a layer of liquid caramel. Classic spoon dessert.

Cold and refreshing dessert made with lemon and sugar, without milk. Excellent as a digestif.

Fresh pineapple slices served plain.

Selection of fresh fruit based on seasonal availability.

Typical spherical ice cream covered in cocoa (black) or meringue crumbs (white), with a soft center.

Bread basket to accompany the meal (cover charge).