Ristorante Buono Enoteca e Cocktail Bar

Fresh stretched-curd cheese made from Campana buffalo milk. It has a soft and elastic texture and a juicy center. Rich and milky flavor, typical of Campana tradition.

16-month aged cured ham, sweet and refined. Thin slices melt in the mouth, releasing a delicate and savory flavor. A classic high-quality Italian cured meat.

Prized pure Iberian pork cured meat, characterized by fat that melts in the mouth and an intense, lingering flavor with nutty notes. One of the world's finest cured meats.

Smoked and aged beef cured meat, typical of Spain. Rubia Gallega meat offers a deep, slightly savory flavor with smoky notes. Compact texture and dark red color.

Tasting of high-quality cheeses served with sweet fruit preserves. A journey of flavors ranging from sweet to spicy. Ideal for appreciating different textures and aging.

Assortment of high-quality selected cured meats. Includes various types of sausages and thinly sliced hams. Perfect for sharing as an appetizer.

A mixed platter combining the best of our cured meats and cheeses. Offers a complete Italian flavor experience, ideal for whetting the appetite. Often accompanied by bread or focaccia.

Large slice of toasted bread topped with creamy burrata cheese, slightly bitter chicory, and savory anchovy fillets. A perfect balance of crunchiness, creaminess, and savoriness.

Toasted bread filled with hand-chopped raw beef tartare and aromatic truffle. Enhanced with a mustard mayonnaise for a pungent note. A sophisticated and flavorful appetizer.

Very thin slices of beef cooked at low temperature to maintain tenderness. Served with creamy avocado, fresh lemon sauce, and crunchy pine nuts. A light and fresh dish.

Layered baked eggplant timbale with tomato, mozzarella, and parmesan. A classic Italian dish, rich and comforting. Served hot with melted cheese.

Prized Italian caviar served on soft, toasted brioche bread. Accompanied by a small fresh Apulian burrata. A luxurious appetizer combining marine savoriness and milky sweetness.

Three small fried pizzas with mixed toppings selected by the chef. A fun way to taste different variations in a single course. Ideal as a snack.

Small fried pizzas with Ciauscolo, a soft spreadable salami typical of the Marche region. Savory flavor and soft texture.

Small fried pizzas topped with spicy salami. A classic combination that pairs the crispy base with the bold flavor of the cured meat.

Small fried pizzas with creamy stracchino cheese and cured ham. A much-appreciated sweet and savory combination.

Small, fresh, and light fried pizzas with stracchino cheese and arugula leaves. The peppery note of arugula balances the sweetness of the cheese.

Small fried pizzas filled with delicate cooked ham and French Brie cheese. A soft and enveloping flavor.

Small fried pizzas with fragrant mortadella. A traditional and tasty snack.

Small fried pizzas with Gorgonzola blue cheese and walnut kernels. An intense and bold flavor with a crunchy note.

Small fried pizzas with buffalo mozzarella and sun-dried tomatoes. A rich and flavorful Mediterranean taste.

Small fried pizzas with a creamy burrata center and anchovy fillets. A pleasant contrast between the sweetness of the cheese and the saltiness of the fish.

Small fried pizzas with flavorful eggplant and provola cheese. A rustic and tasty combination.

Breaded and fried Roman rice croquette. The rice is seasoned with meat sauce and has a melted mozzarella center. Crispy outside and soft inside.

Variation of the classic supplì with "coda alla vaccinara" (braised oxtail) and provola cheese. An intense and traditional Roman flavor.

Breaded and fried pasta timbale, seasoned with carbonara sauce (egg, pecorino, pepper, guanciale). A delicious and rich street food.

Breaded and fried mashed potato cylinder. Simple, soft, and golden. A classic side dish or fried appetizer.

Fried zucchini flowers in batter, filled with fior di latte mozzarella and an anchovy fillet. Crispy, with a melted and savory filling.

Green pitted olives stuffed with a meat mixture, breaded, and fried. A crispy and flavorful specialty from the Marche region.

Breaded and fried buffalo mozzarella bites. Golden crust outside and a heart of warm milk inside.

Breaded and fried crispy chicken strips. Served with a soy-flavored mayonnaise for an oriental touch. Perfect for snacking.

Slice of toasted bread rubbed with garlic and seasoned with extra virgin olive oil. The simplest and most traditional bruschetta.

Classic bruschetta with diced fresh tomatoes and fragrant basil. Fresh and flavorful, typical of Italian cuisine.

Toasted bread spread with a cream of artichokes. Delicate and vegetal flavor.

Bruschetta with black olive pate. Intense and savory flavor, ideal for olive lovers.

Toasted bread with spicy Gorgonzola cheese and sweet honey. A classic and sophisticated contrast between sweet and savory.

Bruschetta with fresh buffalo mozzarella and sweet Pachino tomatoes. A fresh and tasty combination.

Toasted bread garnished with slices of cured ham. Simple and savory.

Assortment of bruschetta with different toppings: tomato, artichokes, olives, and garlic and oil. Perfect for tasting multiple variations.

Thick, fresh pasta seasoned with a Pecorino Romano cream and abundant black pepper. A pillar of Roman cuisine, creamy and spicy.

Short rigatoni pasta served with classic carbonara sauce: egg, pecorino, and crispy guanciale. Rich, savory, and creamy without cream.

Egg pasta seasoned with browned guanciale and pecorino. Considered the ancestor of carbonara (without egg) or amatriciana (without tomato).

Tubular pasta served with tomato sauce, guanciale, and pecorino. A dish with a bold and slightly spicy flavor, a symbol of Amatrice.

Slow-cooked rice with seasonal mushrooms, enriched with flavorful Castelmagno cheese and garnished with toasted hazelnuts. An elegant autumn first course.

Wide egg pasta seasoned with a rich lamb ragù, bitter chicory, and sweet provola cheese. A robust and flavorful dish.

Spaghetti served on a sweet pepper cream, with savory anchovies, fresh burrata stracciatella, and crispy breadcrumbs. A unique mix of flavors and textures.

Typical Piedmontese stuffed pasta, hand-pinched. Served on a Grana cheese fondue and enriched with shavings of prized black truffle.

Simple pizza seasoned only with tomato sauce, oil, and oregano. Light and flavorful, it enhances the quality of the dough.

Classic Neapolitan pizza with tomato, garlic, oil, and oregano. No cheese, with an intense and aromatic flavor.

The queen of pizzas: tomato, mozzarella, and fresh basil. The colors of the Italian flag in an iconic dish.

Red base pizza with melted mozzarella and sliced champignon mushrooms. Delicate and earthy flavor.

Spicy pizza with tomato, mozzarella, and spicy salami. Perfect for those who love bold flavors.

Variation of Margherita with the addition of anchovy fillets. The saltiness of the fish enhances the pizza's flavor.

Savory pizza with mushrooms and crumbled sausage. A classic combination reminiscent of forest flavors.

Pizza loved by children, with mozzarella and sausage slices. Simple and delicate flavor.

Rich pizza with mozzarella, smoked provola, and cured ham slices added at the end of cooking. Flavorful and complete.

Pizza inspired by the famous pasta dish, with tomato, guanciale, and pecorino. A tribute to Roman tradition.

Margherita prepared with fine buffalo mozzarella instead of fior di latte. Juicier and more flavorful.

Vegetarian pizza with a mix of grilled or baked vegetables: zucchini, eggplant, and peppers. Fresh and colorful.

Pizza inspired by eggplant parmigiana. Rich, with fried eggplant, tomato, and cheese.

Pizza with Mediterranean flavors of tuna, capers, and fresh arugula. Savory and fragrant.

Classic Neapolitan combination: sausage and friarielli (sautéed bitter broccoli rabe). Bold and traditional flavor.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, olives, and ham (or sometimes egg). A mix of flavors in every slice.

Gourmet red pizza with oven-baked cherry tomatoes, creamy burrata added raw, and smoked speck. A hot-cold and sweet-salty contrast.

Special house version of the Margherita. Buffalo mozzarella is added raw to preserve its milky flavor.

Closed half-moon pizza filled with tomato and mozzarella. Soft and filled.

Calzone filled with mozzarella, sautéed chicory, and fine lard that melts with heat. Flavorful and unique.

Calzone with a soft filling of cooked ham, potatoes, and cheese. Comfort food par excellence.

Calzone filled with mixed seasonal vegetables and cheese. A tasty meat-free option.

Crispy white pizza base seasoned with oil, salt, and rosemary. Ideal as a side dish or snack.

Rich focaccia filled with mortadella, creamy burrata, and pistachio crumble. A winning trio of flavors.

Focaccia with cured ham and fresh buffalo mozzarella. Simple yet high quality.

Fresh focaccia with buffalo mozzarella, cherry tomatoes, and basil. Light and fragrant.

Focaccia with sweet confit cherry tomatoes and burrata. A sophisticated and sweet flavor.

Simple fresh lettuce salad. Light and healthy.

Rich and colorful salad with crunchy mixed vegetables and sweet corn. A fresh and complete side dish.

Mediterranean-style salad with feta cheese, black olives, and vegetables. Flavorful and refreshing.

Classic Caesar Salad with grilled chicken, crispy bacon, croutons, and cheese. Dressed with the typical creamy sauce. A light main course.

Wedge-cut potatoes roasted in the oven with herbs. Golden outside and soft inside.

Thin and crispy fried potato crisps. An irresistible snack.

Fried potato chips seasoned with pecorino and black pepper. A flavorful variation of classic chips.

Chicory (bitter leafy green) served sautéed in a pan with garlic and chili, or boiled with lemon. A typical Roman side dish.

Mix of grilled seasonal vegetables (usually zucchini, eggplant, peppers). Light and flavorful.

White pizza with mozzarella, delicate zucchini flowers, and anchovies. A classic Roman combination.

White pizza with eggplant and 'Nduja, a spicy Calabrian spreadable salami. Rich and spicy flavor.

Gourmet white pizza with a mix of sweet and savory flavors: pears, pecorino cheese, and crunchy walnuts.

White pizza with zucchini, smoked provola, and speck. Flavorful and balanced.

White pizza with a selection of four melted cheeses. Creamy and intense, for cheese lovers.

Pizza inspired by Gricia pasta (guanciale and pecorino) with the addition of zucchini flowers. Savory and delicious.

White pizza with chicory, pecorino cheese, and cherry tomatoes. A rustic flavor.

White pizza with cooked ham, Brie cheese, and potatoes. Soft and delicate.

White pizza with sliced potatoes and sausage. A hearty classic.

White pizza with creamy stracchino cheese and soft Ciauscolo salami. A unique and flavorful combination.

White pizza with friarielli (turnip greens) and melting lard. Bold and enveloping flavor.

Fresh white pizza with cured ham, arugula, and parmesan shavings added raw. An timeless classic.

White pizza with bitter radicchio, spicy gorgonzola, and a touch of pesto. Complex and flavorful.

White pizza with potatoes and porcini mushrooms. An autumnal and delicate flavor.

White pizza with aromatic Taleggio cheese and porcini mushrooms. Creamy and fragrant.

Gourmet white pizza with porcini mushrooms, mortadella, and a drizzle of truffle oil. Rich and aromatic.

Prized beef (Scottona) burger with provola, sweet onion, bacon (guanciale), and sauces. Served with roasted potatoes. A hearty main course.

More delicate veal burger with fresh avocado and flavorful cheese mayonnaise. Served with potatoes.

Burger with crispy fried chicken cutlet and tartar sauce. A tasty alternative to beef.

Duck breast cooked with umami miso paste, served with potatoes and blueberry sauce for a sweet and sour touch.

Young roasted chicken flavored with citrus and herbs. Served with a side of potatoes and vegetables. Tender and flavorful meat.

Boneless rabbit meat, rolled and seasoned with aromatic herbs like porchetta. Cooked with olives and pine nuts for a Mediterranean flavor.

Dessert shaped like a popsicle, homemade with peanut mousse and salted caramel. Rich and decadent.

Dark chocolate cake with a crunchy caramelized top. Served with amaretti cookie crumbs and red berries.

Layered spoon dessert with two types of chocolate and a tart raspberry insert. Elegant and balanced.

Fresh pistachio dessert with mascarpone cream and citrus. Creamy and fragrant.

The most famous Italian dessert: layers of coffee-soaked ladyfingers and mascarpone cream. Served with zabaglione sauce.

Fresh cheesecake on a cookie base. Available with fruit topping or hazelnut cream.

Fried pizza dough balls coated in Nutella. A simple and very decadent dessert.

Traditional chocolate and almond cake, flourless. Moist and rich in flavor.

Crumbly shortcrust pastry tart with fruit jam. A homemade and simple dessert.

Treated and filtered water, served in a carafe.

Famous cola-flavored sparkling drink. Available classic or sugar-free.

Sparkling lemon-lime flavored drink. Fresh and clear.

Sparkling orange-flavored drink. Sweet and fizzy.

Sweet and refreshing non-alcoholic drink made from cedro (a citrus fruit similar to lemon). Yellow color and aromatic taste.

Sparkling bitter drink flavored with quinine. Often used in cocktails or drunk with ice and lemon.

Italian pale lager beer. Balanced and thirst-quenching taste with moderate hop notes.

Medium version of Italian pale lager beer. Fresh and easy to drink.

Belgian blonde abbey beer. Round and fruity taste with spicy notes.

Belgian-style wheat beer. Light, cloudy, with notes of citrus and coriander.

Belgian dark abbey beer. Rich, malty taste with notes of caramel and dried fruit.

Bottled craft beer. The taste depends on the specific style (usually IPA or Ale), but generally more intense and characteristic than industrial beers.