Ristorante Abruzzi

Sweet and flavorful cured raw ham, typical of Parma. Served in thin slices, it has a soft texture and melts in your mouth.

Classic summer appetizer combining the savoriness of prosciutto with the sweetness of fresh melon. Fresh and light.

Thin slices of smoked salmon served with crispy toasted bread. Intense and aromatic flavor, buttery texture.

Assorted selection of the day's appetizers served at sight. Usually includes grilled or oil-preserved vegetables, cured meats, and house specialties.

Lean cured beef slices served with fresh arugula and shavings of Parmigiano Reggiano. A light dish dressed with oil and lemon.

Prosciutto crudo accompanied by small fresh buffalo mozzarella balls. A perfect combination of the saltiness of the ham and the milky taste of the cheese.

Simple and fresh salad with slices of tomato, mozzarella, and basil. Dressed with olive oil and oregano.

Traditional mix of Italian cured meats and cold cuts such as salami, coppa, and prosciutto. Often served with pickles.

Toasted bread slice topped with diced fresh tomato, garlic, oil, and basil. Crispy and flavorful.

Rich salad with mixed vegetables, tuna, mozzarella, olives, and artichoke hearts. A fresh and substantial dish.

Layered fresh egg pasta with meat ragù, béchamel sauce, and parmesan, baked in the oven. A rich, soft, and gratinated dish.

Short pasta with a cream of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Intense and savory flavor.

Fresh egg pasta served with a porcini mushroom sauce. Earthy and aromatic flavor typical of the undergrowth.

Spaghetti sautéed with clams, garlic, oil, and parsley. A classic seafood dish with a delicate, briny flavor.

Long pasta with simple tomato sauce and fresh basil. The iconic Italian dish, sweet and tangy flavor.

Rice slowly cooked with broth and a mix of fresh aromatic herbs. Creamy and fragrant.

Long pasta with tomato sauce, black olives, capers, garlic, and anchovies. A strong and savory flavor.

Thick tubular pasta with tomato sauce, guanciale, pecorino, and a touch of chili pepper. A Roman dish with a rich flavor.

Short pasta served with a spicy tomato sauce with garlic and chili pepper. Simple but with a strong character.

Fresh egg pasta with classic slow-cooked meat ragù. Hearty and familiar flavor.

Fresh pasta filled with ricotta and spinach. Usually served with butter and sage or a light tomato sauce.

Large pasta cylinders filled with minced meat, mushrooms, and peas, baked in the oven. A rich and tasty house specialty.

Thick fresh spaghetti with a sauce of peas, mushrooms, tomato, and parmesan. A flavorful and rustic dish.

Pasta filled with meat served in a creamy sauce of cream, peas, and mushrooms. Sweet and enveloping flavor.

Fresh egg pasta with cream and salmon (often smoked). Delicate seafood flavor with a creamy note.

Fresh pasta served with shrimp and zucchini. A delicate and light surf-and-turf combination.

Fresh pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and very flavorful, typical of Rome.

Fresh pasta with Pachino tomatoes, fresh arugula, and mozzarella. A fresh first course with Italian colors.

Veal slices cooked in a pan and served with a porcini mushroom sauce. Tender meat with an aromatic flavor.

Thin strips of beef quickly cooked with tomato sauce, garlic, and oregano. A juicy and Mediterranean dish.

Rolled veal stuffed and braised, served with mashed potatoes. A classic and comforting dish.

Roast suckling pig with crispy skin and tender meat, served with baked potatoes. A rich traditional dish.

Roast suckling lamb baked in the oven, served with potatoes. Roman specialty with an intense flavor and tender meat.

Veal cut with the central bone containing marrow, slowly braised. Served with mashed potatoes, it is very tender and flavorful.

Quarter of oven-roasted chicken with golden, crispy skin, served with potatoes. Simple and tasty.

Sliced roast veal, served with its cooking juices and potatoes. Delicate and lean meat.

Chicken pieces cooked in a spicy curry sauce, served with white rice. An aromatic and creamy dish.

Turkey fillet browned in a pan and served with stewed peas. A light and nutritious dish.

Thin slices of cold meat covered with a creamy sauce made from tuna and capers. A classic appetizer or cold main course.

Breaded and deep-fried veal cutlet, golden brown, served with potatoes. Crispy on the outside and tender on the inside.

Layered baked dish of fried eggplant with tomato, mozzarella, and parmesan. Rich and stringy.

Thin strips of beef sautéed in a pan and served on a bed of fresh arugula. A quick and light dish.

Stretched curd cheese cooked on the grill until soft and lightly smoked. Served hot and stringy.

Thin slices of veal enhanced with prosciutto, cheese, mushrooms, and peas. A rich and flavorful version of scaloppine.

Beef steak simply grilled. Intense roasted meat flavor, served at your desired cooking temperature.

Tender beef fillet served with a creamy and aromatic green peppercorn sauce. Slightly spicy taste.

Grilled beef steak cut into slices, served with fresh arugula and potatoes. A dish that enhances the quality of the meat.

Very thinly pounded veal slice, quickly grilled. A light and digestible dish served with potatoes.

Veal scaloppine cooked in a pan with a lemon juice sauce. Fresh and citrusy taste.

Prized cut of beef, lean and very tender, grilled. Pure meat flavor.

Veal slices with prosciutto and sage, cooked in white wine. A typical Roman dish, aromatic and flavorful.

Grilled lamb chops to be eaten piping hot. Rustic and intense flavor.

Hot soup with mixed seasonal vegetables. A light, healthy, and vitamin-rich dish.

Thick and creamy soup with short pasta and beans. A hearty and flavorful peasant tradition dish.

Pasta filled with meat served in hot broth. A classic and comforting dish, ideal on cold days.

Small squares of fresh egg pasta served in hot broth. A simple and delicate soup.

Meat broth soup with beaten eggs and parmesan that form soft flakes. Nutritious and tasty.

Clarified meat broth, clear and with a concentrated flavor. Served hot in a cup.

Prized fish with delicate white meat (Sea Bass). Baked or grilled.

Seafood with firm and flavorful white meat. Usually served roasted or grilled.

Flatfish with a very delicate taste. Often cooked 'moulin à vent' style or grilled, easy to debone.

Grilled prawn skewer. Sweet crustacean meat with a grilled aroma.

Grilled calamari dressed with oil and lemon. Seafood flavor and tender texture.

Simple fresh green salad. A light side dish.

Mixed fresh raw vegetables such as lettuce, tomatoes, carrots, and cucumbers.

Leafy green vegetable with a slightly bitter taste, sautéed in a pan with garlic and chili pepper.

Cooked spinach, served 'all'agro' (with lemon) or sautéed in butter. Rich in iron.

Boiled green beans dressed with oil and lemon. A delicate side dish.

Cooked asparagus served with oil or butter. Characteristic and refined taste.

Whole artichokes braised with mint, garlic, and oil. Tender and flavorful, typical of Roman cuisine.

Potatoes cut into pieces, roasted in the oven with rosemary. Crispy on the outside and soft on the inside.

Creamy ice cream. A classic and refreshing dessert.

Egg and milk pudding cooked in a bain-marie with caramel sauce. Soft texture and sweet taste.

Dessert made from chestnut puree and whipped cream, resembling a snow-covered mountain. Autumnal flavor.

Soft and rich chocolate-flavored cake. Ideal for chocolate lovers.

Spoon dessert with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Soft cake flavored with lemon. Fresh and citrusy taste.

Fresh pineapple slices. Sweet and juicy tropical fruit, excellent after a meal.

Cup of mixed fresh seasonal fruit cut into pieces, dressed with lemon juice and sugar.

Fresh strawberries served plain or with lemon and sugar. Sweet and fragrant fruit.

Assortment of small red and black berries such as blueberries, raspberries, and blackberries. Sweet-tart taste.

Local wine from the Castelli Romani area served in a one-liter carafe. Light table wine.

Selection of international spirits and liqueurs such as whisky, vodka, or cognac.

Typical Italian bitters and liqueurs (digestifs) such as limoncello or sambuca.

Classic Italian espresso. Short, strong, and aromatic coffee served in a small cup.

Espresso coffee with hot frothed milk. A creamy drink for breakfast or after a meal.

Basket of bread served to accompany the dishes.