Pub Cuccagna

Iconic Italian aperitif cocktail. Prepared with Prosecco, Aperol, and a splash of soda. Sweet and sour orange flavor, served with ice.

A variation of the classic spritz using Martini vermouth. Slightly more aromatic and herbaceous.

Fresh and citrusy spritz prepared with Limoncello instead of red aperitif. Sweet and fizzy.

Elegant cocktail based on Martini Bianco and Prosecco. Sweet, with notes of vanilla and aromatic herbs.

Similar to Aperol Spritz but made with Campari. More bitter, intense flavor and ruby red color.

House special spritz with passion fruit liqueur (Passoa) and peach. Fruity and exotic.

Classic pre-dinner cocktail based on sweet vermouth, bitters, and soda. Sweet and sour, herbaceous flavor.

Famous strong and dry Italian cocktail. Made in equal parts with gin, red vermouth, and bitters. Intense and aromatic.

Refreshing cocktail from Northern Italy based on elderflower liqueur, mint, and lime. Floral and delicate.

Typical Roman dish of whole fried artichokes until they are crispy like chips. Served here with a creamy Pecorino cheese and black pepper sauce.

Melted Tomino cheese served warm. Accompanied by asparagus and walnuts for a contrast of crunchy and soft textures.

Cheese wrapped in puff pastry and baked. Enriched with crispy guanciale and an aromatic truffle sauce.

Fried beef meatballs. Served on a fresh basil sauce with stracciatella (the creamy heart of burrata).

Finely chopped and seasoned raw beef. Served with fresh burrata cheese and crispy purple potato chips.

Cod fillet fried in batter. Served on a sweet pea cream and garnished with crusco pepper (crispy dried pepper).

Savory version of the classic Roman sweet bun. Filled with burrata, fine anchovies, olives, and oregano. A sweet-savory contrast.

Selection of cured meats served with a whole fresh burrata from Andria. Ideal for sharing.

Classic Roman dish with tomato sauce, crispy guanciale (cured pork cheek), and Pecorino Romano. Flavorful and rich.

Pasta dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Does not contain cream.

Simple but iconic Roman dish. Pasta tossed with Pecorino Romano cheese and plenty of freshly ground black pepper.

Fettuccine served with oxtail ragù (coda alla vaccinara), a typical Roman oxtail stew. Rich in meat and tomato flavor.

Pasta filled with creamy cheese (burrata). Dressed with a simple tomato sauce and fresh basil.

Classic pasta with tomato and basil. Simple, light, and traditional.

Long egg pasta served with classic meat ragù alla bolognese. Hearty and flavorful.

Layers of baked pasta with meat ragù, béchamel, and cheese. A rich and comforting dish.

Pasta served with meatball ragù. A beloved homemade dish.

Pasta dressed with Genovese pesto, a sauce based on fresh basil, pine nuts, garlic, cheese, and olive oil.

Thick pasta and bean soup. Rustic and nutritious peasant tradition dish.

Mixed seasonal vegetable soup. Light and healthy.

A humble but flavorful dish, with short pasta and potatoes cooked together until they form a creamy consistency.

Stir-fried spaghetti with garlic, oil, and chili peppers, enriched with broccoli rabe and pecorino cheese. Spicy and flavorful.

Spaghetti with wild greens (chicory), sweet cherry tomatoes, pecorino, and pine nuts for a crunchy note.

Thick, hollow pasta (Bucatini) with traditional Amatriciana sauce: tomato, guanciale, and Pecorino DOP. The perfect pasta shape for this sauce.

Spaghetti with authentic carbonara sauce: eggs, Pecorino DOP, black pepper, and high-quality guanciale. Creamy and intense.

Fresh egg pasta (Tonnarelli) similar to thick spaghetti, dressed with Pecorino cream and black pepper. The fresh pasta absorbs the sauce better.

Potato gnocchi with a meat ragù (white, without tomato), porcini mushrooms, and pecorino. Flavors of earth and forest.

Short, thick fresh pasta (Scialatielli) with puntarelle (chicory), cod, and pecorino. An interesting mix of fish and bitter vegetables.

Pizza with mushrooms and olives, slightly spicy.

Simple pizza topped with onions. Sweet and aromatic.

Pizza with mixed seasonal vegetables.

White pizza topped cold with fresh tomatoes, mozzarella, and basil. Fresh as a salad.

White pizza with melted mozzarella and spicy salami. Flavorful and slightly oily.

White pizza with mozzarella and prosciutto crudo added after cooking. Classic and balanced.

Classic white pizza with cooked ham and mushrooms. Delicate flavor.

White pizza with mozzarella and Mortadella. A rich and traditional pairing.

White version of the vegetarian pizza, with mixed vegetables and mozzarella, without tomato sauce.

Prized and aged Tuscan red wine. Structured, with notes of red fruits and spices.

The most famous red wine from Tuscany. Dry, harmonious, and slightly tannic.

Red wine from Veneto, soft and round. Often features notes of ripe fruit.

One of the most prestigious Italian red wines. Complex, powerful, and suitable for long aging.

Reserve version of Brunello, aged longer. Even more structured and elegant.

Great Venetian red wine made from dried grapes. Alcoholic, rich, with hints of dried fruit and chocolate.

Wine obtained by re-passing Valpolicella over the Amarone pomace. Fuller-bodied and more structured than basic Valpolicella.

Half bottle of Amarone. Ideal for tasting this great wine without ordering a full bottle.

Aged Amarone, very complex and contemplative.

Half bottle of Tuscan red wine.

International red wine grown in Friuli. Herbaceous, fruity, and medium-bodied.

Merlot from South Tyrol, usually fresher and more structured than from other regions.

Puglian red wine, warm, soft, and very fruity. Hints of jam and spices.

Aged red wine from Abruzzo. Robust, tannic, and dark in color.

Sparkling red wine from Emilia-Romagna. Sweet and lively, excellent with cured meats and fatty dishes.

House wine, a Cabernet Franc from Friuli. Herbaceous and easy-drinking.