Porto Fluviale Ristorante Pizzeria

A modern version of the classic Roman supplì. Rice with tomato, golden and crispy breading. Melting cheese center and high-quality ingredients.

Rice supplì enriched with 'Nduja, a spreadable spicy Calabrian salami. Intense and spicy flavor with a soft texture.

Crushed potato croquette filled with flavorful Ariccia porchetta. A rustic and tasty appetizer, crispy outside and soft inside.

Fried bite filled with slow-cooked pulled pork. Juicy, spiced, and very flavorful.

The classic Roman street food: rice ball with tomato and a mozzarella center, breaded and fried. Crispy outside and gooey inside.

Supplì variation with a rich ragù of scottona beef (young female cattle). Intense and satisfying beef flavor.

White supplì seasoned with Pecorino Romano and black pepper. Savory and decisive flavor, typical of Roman tradition.

Breaded and fried cylinder of potato puree, often with a cheese center. Simple, soft, and loved by all.

Potato croquette enriched with smoked provola cheese and speck. Smoky and flavorful.

Thinly sliced potato crisps, fried until crunchy. An ideal savory snack to share.

Potato chips seasoned with pecorino cheese and black pepper. Crispy with a savory and spicy touch.

Potato chips flavored with fresh lime zest and pink pepper. A fresh and citrusy combination on a crispy base.

Classic fried potato sticks. Golden, hot, and salted. The universal side dish or appetizer.

Salted and desalted cod fillet, battered and fried Roman-style. Crispy outside, tender and flavorful fish inside.

Zucchini flower stuffed with mozzarella and an anchovy fillet, battered and fried. A classic Roman dish with a delicate yet savory flavor.

Small breaded and fried mozzarella balls. Hot bites with a melting cheese center.

Pitted green olives stuffed with spiced minced meat, breaded, and fried. A beloved Marche specialty.

Small fried Neapolitan pizza, usually topped with tomato and cheese. Soft and flavorful.

A mixed platter ideal for tasting various fried house specialties. Perfect to share as a generous appetizer.

Slice of toasted bread rubbed with garlic and seasoned with extra virgin olive oil. Simple, crispy, and fragrant.

Classic bruschetta with diced fresh tomato and basil. Fresh and perfect to start the meal.

Toast bread with garlic, oil, roasted pepper strips, and flavorful Taggiasca olives. Intense Mediterranean flavor.

Gourmet bruschetta with a creamy burrata center, sweet prosciutto, and figs. A perfect balance of sweet and salty.

Toasted bread with garlic, oil, roasted pepper strips, and flavorful Taggiasca olives. Intense Mediterranean flavor.

Modern bruschetta on whole wheat bread with avocado cream and smoked salmon. Fresh, rich in good fats, and slightly spicy.

Simple white pizza seasoned only with extra virgin olive oil, salt, and rosemary needles. Fragrant and aromatic, ideal as an accompaniment.

Fresh focaccia topped raw with summer ingredients: arugula, buffalo mozzarella, cherry tomatoes, and Grana shavings. Light and flavorful.

Rich focaccia with fragrant mortadella, creamy stracciatella cheese, and crunchy pistachios. A classic and indulgent combination.

House focaccia with sweet prosciutto and a creamy burrata center. Simple but with excellent ingredients.

Seasonal focaccia that combines the saltiness of prosciutto with the sweetness of figs. A traditional Italian flavor contrast.

Fresh focaccia with smoked fish and vegetables, seasoned with a light sauce. A more modern and delicate option.

Large sandwich made with pizza dough, filled with eggplant parmigiana (fried with tomato and cheese). Rich and substantial.

Half-moon shaped calzone filled with creamy ricotta, salami, and mozzarella. Baked, soft, and gooey inside.

Panuozzo filled with fresh ingredients: prosciutto, arugula, and buffalo mozzarella. A classic Italian combination in a pizza sandwich format.

Very rich Panuozzo also filled with potato croquettes, in addition to cheese, ham, and vegetables. For those who are very hungry.

Calzone filled with egg, ricotta, and ham. A rich and protein-packed filling wrapped in pizza dough.

White pizza without tomato with mozzarella, crumbled sausage, and mushrooms. Autumnal and earthy flavor.

White pizza with thinly sliced zucchini, smoked cheese, and speck. Tasty and well-balanced.

White pizza with the classic Roman combination of zucchini flowers and anchovies. Delicate but with savory notes.

Very flavorful white pizza with sliced potatoes, crispy pancetta, and smoked provola. Rustic and satisfying.

Pizza version of Gricia pasta: cheese, pepper, guanciale, and the summer addition of zucchini flowers. Savory and peppery.

Original white pizza with pesto, green beans, and potatoes (as croquettes), reminiscent of Ligurian pesto pasta toppings.

Simple and fresh pizza with high-quality buffalo mozzarella and sweet cherry tomatoes. Highlights the basic ingredients.

Fresh and aromatic gourmet white pizza with lemon and mint, balanced by the creaminess of burrata and the savoriness of anchovies.

Rich pizza for cheese lovers, enhanced with truffle cream. Intense, decisive, and aromatic flavor.

The simplest and most traditional pizza: only tomato, garlic, and oregano. No cheese, pure tomato and spice flavor.

The queen of pizzas with tomato, mozzarella, and basil. Represents the colors of the Italian flag and is the classic par excellence.

A modern take on marinara with black garlic (sweeter) and crispy seasoned bread. A play on textures.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms. Delicate and earthy flavor.

Pizza with spicy salami. Flavorful and slightly spicy, very popular.

Pizza with anchovies. Very savory due to the salt-cured fish.

Inspired by Sicilian Norma pasta: fried eggplant, tomato, and salted/baked ricotta. Rich Mediterranean flavor.

Enriched version of the Margherita with buffalo mozzarella instead of fior di latte. More milky and flavorful.

Red pizza with a mix of grilled or baked vegetables. Light, colorful, and rich in vitamins.

Pizza without cheese that highlights various types of tomatoes. The addition of jalapeños adds a spicy note.

Very rich pizza with many different ingredients: artichoke hearts, mushrooms, olives, egg, and ham. Various flavors with every bite.

Pizza for those who love intense spice: combines Calabrian salami and 'nduja. The burrata added at the end cools the heat with sweetness.

Fresh red pizza variation, with buffalo mozzarella added after cooking to maintain its freshness and milkiness.

Pizza with intense sea flavors with anchovies and capers, softened by burrata stracciatella.

Spicy red pizza with tuna and sweet Tropea onion. A robust and flavorful combination.

A luxurious Margherita with a whole 250g burrata placed in the center. To be cut and spread on the hot pizza.

Small portion of parmigiana: layers of fried eggplant, tomato, and cheese gratinated in the oven. Soft and tasty.

Roasted octopus tentacle served on chickpea cream, with a sweet and sour note from berries. Modern appetizer.

A flan that combines the strong flavor of anchovies with the sweetness of Avezzano potatoes. A reinterpreted traditional dish.

Small burrata served with salmon and jam, with crushed taralli for crunchiness. A play of sweet and savory flavors.

Raw beef, hand-chopped and served on crispy bread with egg and sweet onion. For raw meat lovers.

Salad made with stale bread soaked in tomato, vinegar, and fresh vegetables. A traditional peasant dish, fresh and summery.

Classic meatballs slow-cooked in tomato sauce. Soft and homemade, perfect for dipping bread.

Fresh buffalo mozzarella bite. Intense milky flavor and elastic yet juicy texture.

Thinly sliced sweet-cured Parma ham. Melts in your mouth.

The classic Italian appetizer: prosciutto and mozzarella. A perfect combination of salty and sweet/milky.

Selection of mixed Italian cheeses, often accompanied by honey or jams. Ideal for tasting different aging periods.

Selection of mixed cured meats (salami, prosciutto, etc.). Perfect for sharing with bread or focaccia.

Large mixed platter with both cured meats and cheeses. The ultimate appetizer.

Seasonal cold dish. The sweetness of figs pairs with San Daniele prosciutto and the saltiness of shaved cheese.

Variation of the classic prosciutto and melon with the addition of peaches. Very fresh and summery.

Tomato and mozzarella salad. Simple and fresh, seasoned with aromatic oil. A symbol of Italian cuisine.

Creamy burrata served with tomatoes in three different textures: fresh, dried, and confit (caramelized). Rich in flavor nuances.

Rich and protein-packed salad with tuna and hard-boiled eggs. A fresh and filling main course, originally French but very popular.

Fresh salad with Greek Feta cheese, crunchy vegetables, and olives. Intense and refreshing Mediterranean flavor.

International salad with chicken, croutons, and the typical creamy sauce. Tasty and substantial.

Winter salad typical of Sicily. The sweetness of oranges contrasts with the freshness of fennel and the saltiness of olives.

Simple side dish of green leaves and fresh seasonal vegetables.

Typical Abruzzo lamb skewers. Grilled, they are flavorful and best eaten hot directly from the skewer.

Prime cut of beef (boneless ribeye) grilled. Tender and juicy meat with a good layer of flavorful fat.

Large bone-in steak to share. Grilled. The price is calculated by weight (per 100g).

The most tender and lean cut of beef. Grilled, it melts in your mouth. Delicate flavor.

Very flavorful and fibrous cut of meat (diaphragm), served sliced (tagliata) with a spicy herb sauce.

Prime Black Angus beef tagliata. Marbled and flavorful meat, served sliced.

Richer version of the tagliata, seasoned with blue cheese cream and sweet onions. Decisive flavor.

Chicken breast slow-cooked to remain juicy, then grilled and sliced. Light but flavorful.

Whole chicken opened and grilled, seasoned with spicy herbs. Crispy skin and flavorful meat.

High-quality raw meat dish, minced and seasoned with various aromatic ingredients. Fresh and delicate.

Piedmontese beef tartare (Fassona), very lean, paired with creamy Mediterranean seasonings.

Raw meat, hand-chopped and seasoned simply to enhance its flavor.

Tasting of three different tartare preparations. Ideal for trying various combinations.

Puglia's typical pork skewers filled with cheese (bombette). Grilled, an explosion of flavor.

Grilled Black Angus beef skewer.

Possibility to choose special cuts with bone (T-bone, Ribs) directly from the butcher counter to be grilled.

Classic hamburger with fries. Sesame bun, meat, fresh vegetables, and red sauce.

Rich hamburger with melted cheddar cheese and crispy bacon. Served with fries.

Elaborate vegetarian burger with breaded vegetable patty and melted cheeses. A tasty meat-free alternative.

Short pasta with crispy guanciale, Pecorino Romano, and pepper. A 'white amatriciana', very flavorful and traditional Roman.

Short pasta with tomato sauce, guanciale, and pecorino. A pillar of Roman cuisine, flavorful and slightly fatty.

Thick pasta with a sauce of egg yolk, pecorino, guanciale, and black pepper. Rich, creamy, and intense.

Thick, long fresh egg pasta with a creamy sauce of Pecorino Romano and black pepper. Simple but with a very decisive flavor.

Variation of cacio e pepe with the addition of mussels. The saltiness of the sea meets that of the cheese.

Classic white clam pasta. High-quality spaghetti, garlic, oil, clams, and parsley. Scent of the sea.

Fresh wide pasta (pappardelle) with a seasonal vegetable sauce. A light and colorful vegetarian dish.

Beef strips quickly sautéed, served with fresh arugula and parmesan. A quick and tasty main course.

Mixed fish (calamari and shrimp) floured and fried, served with crispy fried vegetables. Classic seafood dish.

Grilled or roasted octopus, tender inside and crispy outside, on a base of vegetable cream. Elegant and light dish.

Thin slices of veal with prosciutto and sage, cooked in white wine. A quick and very flavorful typical Roman dish.

Grilled tomatoes, simply seasoned. A light and juicy side dish.

Fennel baked with a breadcrumb and herb crust. Delicate flavor.

Bitter leafy green typical of Rome. Sautéed with garlic and chili, or boiled (with lemon).

The classic side dish of roasted potatoes, crispy and fragrant with rosemary.

Very stuffed ciabatta-style sandwich with double burger and Sicilian ingredients like eggplant and sun-dried tomatoes.

American-style pulled pork sandwich, with coleslaw and sauce.

Sandwich with strong flavors from Southern Italy: spicy sausage, bitter greens, and flavorful cheese.

Sandwich version of Caesar Salad with grilled chicken and sauce, served in ciabatta bread.