"Quattro Stagioni" le restaurant & le bar

A simple lunch option including a slice of Roman pizza and a cold drink. Ideal for a quick and tasty meal. · The pizza has a crispy crust and the drink provides freshness. To be enjoyed on the go or at the table. · Choose your slice from the day's selection.

A complete meal with a slice of pizza, a drink, and a dessert to finish on a sweet note. · A balance between the saltiness of the pizza and the sweetness of the dessert. Varied and satisfying texture. · Perfect for a gourmet lunch.

The most generous option with two slices of pizza, a drink, and a dessert. For big appetites. · Rich and filling, offering more variety if you choose two different slices. · Ideal for those who are very hungry at lunchtime.

Pasta served with a tomato sauce spiced up with chili and garlic. A simple but characterful Italian classic. · Spicy and tangy tomato flavor. Firm texture of pasta coated in sauce. · To be enjoyed hot, beware of the chili.

Pasta with genovese green sauce made from fresh basil, pine nuts, and cheese. Very aromatic and herbaceous. · Creamy texture and fresh basil taste. Pine nuts add a slight crunch. · Classic vegetarian dish, rich in flavors.

Pasta prepared with a rich sauce based on egg, cheese, and meat (bacon or chicken). Creamy and peppery. · Salty and pronounced umami taste. Silky texture thanks to the emulsion of egg and cheese. · Mix well before eating to coat the pasta.

A pasta dish inspired by Calabria with spicy sausage, vegetables, and tomato. Spicy and rustic. · Mix of spicy cured meat flavors and the sweetness of peas. · For lovers of spicy dishes.

Pasta with a slow-cooked minced meat and tomato sauce. A comforting and nourishing dish. · Meaty texture and thick sauce. Savory and familiar taste. · Sprinkle with parmesan for extra indulgence.

Sicilian specialty with fried eggplant and tomato sauce, topped with cheese. Vegetarian and sunny. · The eggplants are melting and the tomato is tangy. The cheese adds a salty note. · A Mediterranean classic.

Pasta coated in a creamy sauce with four Italian cheeses. Very rich and creamy. · Intense cheese flavor, especially gorgonzola. Velvety texture. · For great cheese lovers.

Smoked salmon pasta in a creamy tomato sauce (pink sauce). Mild and marine. · The salmon adds a smoky and salty touch that contrasts with the sweetness of the sauce. · An elegant and tasty dish.

Fresh accompaniment of green salad and tomatoes. · Crispy and light, ideal for refreshing the palate. · Served as an accompaniment to a main course.

'Nduja pasta, a very spicy Calabrian spreadable pork sausage. Spiced up with onions and spicy cured meats. · Very spicy, fatty, and flavorful. The 'Nduja melts into the sauce to give it body. · Reserved for thrill-seekers.

Pasta served with a luxurious black truffle sauce. A refined dish with an earthy, mushroomy flavor. · Powerful truffle aroma, rich flavor, and creamy texture. · Savor slowly to appreciate the aroma.

Tuna pasta with tomato sauce, olives, and onions. A classic Mediterranean mix. · Tuna flavor balanced by the acidity of tomato and the saltiness of olives. · A simple and tasty dish.

Thin slices of marinated raw beef, served with parmesan and arugula. Light and fresh starter. · Tender texture of raw meat, peppery flavor of arugula, and salty cheese. · To be enjoyed cold as a starter.

The classic Caprese salad with buffalo mozzarella and fresh tomatoes. · Fresh, milky, and juicy. The mozzarella is creamy inside. · Perfect to start the meal lightly.

A ball of fresh cheese with a creamy center served with tomatoes. Richer than classic mozzarella. · Very creamy and smooth texture. Mild fresh milk taste. · Cut the burrata to let the cream flow over the tomatoes.

Assortment of various Italian grilled vegetables. Healthy and colorful. · Smoky and sweet flavors of roasted vegetables. Tender texture. · To share or eat as a light starter.

Assortment of various Italian cured meats, from mild to spicy. · Mix of spicy, savory, and truffle flavors. Varied textures of dried meats. · Ideal for sharing as an appetizer.

The most classic pizza with tomato sauce and cheese. Simple and effective. · Crispy crust, tangy sauce, and melted cheese. · A safe bet for everyone.

Pizza without tomato sauce, topped only with mozzarella. Also called pizza bianca. · Milky and mild taste, highlighting the pizza dough. · For those who prefer to avoid tomato.

Pizza topped with ham and mushrooms on a tomato base. · Balanced flavors of meat and earthy vegetables. · Very popular in France and Italy.

Pizza with intense marine flavors with anchovies and capers. Salty and distinctive. · Anchovies provide a lot of salt and umami. Capers add acidity. · A traditional Neapolitan classic.

Rich pizza with green pesto and two types of cheese, including creamy burrata. · Very herbaceous thanks to the basil, with incredible creaminess from the burrata. · A gourmet and fresh pizza.

Vegetarian pizza loaded with various grilled vegetables. · Mix of melting vegetable textures and crispy dough. · Healthy and tasty.

White-based pizza with chicken (likely, although the description only mentions mozzarella and cream). · Sweet and creamy, without the acidity of the tomato. · Simple and sweet.

Four cheese pizza with a tomato base. Powerful flavor. · Gorgonzola adds spiciness, other cheeses add creaminess and salt. · Rich and satisfying.

Pizza topped with spicy flat Calabrian sausage. Similar to pepperoni but more rustic. · Slightly spicy and fatty, the cured meat crisps up during cooking. · For those who like a little spice.

The 'Four Seasons' pizza with ingredients separated or mixed representing the seasons. · Variety of flavors in one pizza: salty, earthy, tangy. · A complete classic.

Very spicy pizza combining strong cheese and spicy cured meats. · Explosion of spicy and umami flavors. Gorgonzola adds character. · Named 'Dragon' for its fiery/spicy nature.

Protein-rich pizza with minced meat and egg. Very nutritious. · Savory meat flavor, the egg adds binding and richness. · A complete pizza that fills you up.

The most generously topped pizza on the menu, combining cured meats, cheeses, and vegetables. · Very complex on the palate with a multitude of flavors. · For very big appetites or indecisive people who want to taste everything.

Tuna and Mediterranean vegetable pizza. Southern flavors. · Cooked tuna pairs well with the acidity of olives and artichokes. · An alternative to meat pizzas.

Festive pizza topped with a whole or creamy fresh burrata. · Hot/cold contrast and very creamy texture. Arugula adds pepperiness. · Very popular and visually appealing.

Luxurious white pizza with truffle cream. Refined and aromatic. · Intense truffle flavor, softened by mozzarella and ham. · For a gastronomic experience.

The local version of Hawaiian pizza, with sweet pineapple. · Sweet and savory mix that divides pizza lovers. Juicy and original. · To try if you like exotic flavors.

Smoked salmon pizza on a tomato base, sweetened with cream. · Smoky flavor, creamy texture. · An original seafood pizza.

Pizza topped with raw Parma ham added after cooking (usually). · The ham is salty and delicate, the arugula adds freshness. · An elegant classic.

Pizza folded like a turnover, stuffed with ham, cheese, and egg. · The inside remains very juicy and hot. The dough is golden on the outside. · Beware of hot steam when opening the calzone.

Calzone stuffed with four cheeses. A melted cheese bomb. · Extremely rich and gooey inside. · For cheese enthusiasts.

Spicy calzone with Calabrian sausage and gorgonzola. · Spicy and flavorful mix, enclosed in the dough. · Flavorful and intense.

A hybrid creation offering the best of both worlds: one part open like a pizza, the other closed like a calzone. · Allows for a variety of textures and flavors in one dish. · Playful and gourmet.

The famous Italian dessert with coffee, biscuits, mascarpone, and cocoa. · Foamy and creamy texture, pronounced coffee flavor softened by cream. · To be eaten with a spoon, served cold.

Jellied vanilla cream dessert, often served with a red fruit coulis. · Smooth and wobbly texture, mild and milky taste. · A light and fresh dessert.

Cheesecake flavored with pistachio. · Dense and creamy with the characteristic taste of pistachio (green hazelnut). · Rich and satisfying.

Small leavened cake soaked in a sweet rum syrup. · Very moist and juicy, strong sweet alcohol taste. · A classic Neapolitan for adults.

Crispy fried pastry roll filled with a sweet ricotta cream. · Contrast between the crispiness of the crust and the creaminess of the filling. · An iconic Sicilian pastry.

Chocolate cake with a molten center. · Hot, rich, and strong in chocolate. · The ultimate comfort dessert.

Strong Italian black coffee, served in small quantities. · Strong, aromatic with a light foam (crema) on top.

Decaffeinated espresso. · The taste of coffee without the effects of caffeine.

Espresso topped with hot milk foam. · Sweet, milky, and comforting.

Hot chocolate and milk drink. · Sweet and creamy.

Infusion of tea leaves in hot water.

Italian lemon liqueur served very cold. · Sweet, lemony, and refreshing at the end of the meal.

Sweet Italian almond (or apricot kernel) liqueur. · Characteristic almond and marzipan flavor.

Italian grape marc eau-de-vie. · Strong and dry spirit, fermented grape aromas.

Barrel-aged grappa, taking on an amber color. · More complex and sweeter than classic white grappa, woody notes.

Calabrian herbal liqueur, served chilled. · Sweet and herbaceous taste, aids digestion.

French anise liqueur. · Sweet and aniseed flavor, usually drunk as a digestif.

Fruit eau-de-vie, clear and strong. · Captures the pure essence and aroma of the fruit (raspberry or mirabelle plum).

William pear eau-de-vie. · Intense ripe pear aroma, strong alcohol.

Aged plum eau-de-vie. · Round, amber, and fragrant, reminiscent of prune.

French oak-aged grape brandy. · Complex, amber, with notes of wood, vanilla, and dried fruits.

Norman apple eau-de-vie. · Cooked apple and spice aroma, golden color.

Peppermint liqueur. · Very fresh, sweet, and minty. Get 27 is green, 31 is white and less sweet.