Ristorante Donati

Toasted bread slices topped with diced fresh tomatoes, garlic, basil, and olive oil. A classic, fresh, and crunchy appetizer.

Cured and dried beef, served in thin slices with fresh arugula and Grana cheese shavings. A light and flavorful dish.

Cured Italian prosciutto, thinly sliced. Savory and delicate taste.

Thin slices of prosciutto served with sweet melon. A classic sweet and savory summer combination.

Mixed vegetables coated in a light batter and fried. Crispy outside and tender inside.

A traditional selection of cured meats, cheeses, and pickled vegetables. Ideal for sharing.

Assortment of fish and seafood appetizers. Fresh and flavorful.

Selection of appetizers chosen from the buffet, usually vegetables, salads, and cold cuts.

Basket of bread and crispy breadsticks. An essential accompaniment to the meal.

Hollow long pasta with tomato sauce, cured pork cheek, and pecorino cheese. A classic of Roman cuisine, flavorful and slightly spicy.

Spaghetti with a creamy sauce of eggs, pecorino romano, crispy cured pork cheek, and black pepper. Rich and tasty.

Fresh egg pasta served with a pecorino romano cream sauce and abundant black pepper. Simple yet intense.

Pasta with cured pork cheek, pecorino cheese, and black pepper. Considered the ancestor of Carbonara and Amatriciana, without eggs or tomato.

Flat egg pasta served with sautéed porcini mushrooms. A dish with an intense, earthy aroma.

Large pasta served with the house specialty, likely a rich ragù or a special chef's sauce.

Soft potato gnocchi served with meat sauce and grated pecorino cheese.

Spaghetti served with the classic meat and tomato ragù.

Layered baked pasta with meat ragù, béchamel sauce, and cheese. A rich and comforting dish.

Short pasta served with a creamy salmon sauce. Delicate flavor and pink color.

Spaghetti with clams, garlic, oil, and parsley. A classic seafood dish, simple and flavorful.

Spaghetti with a mix of seafood such as mussels, clams, shrimp, and calamari, usually in a light tomato sauce.

Creamy rice cooked with fish broth and mixed seafood.

Hot soup prepared with fresh seasonal vegetables. Light and nutritious.

Meat-filled pasta served in hot broth. A traditional and comforting dish.

Rich soup of mixed vegetables with added pasta.

Very small pasta cooked in broth. A simple and light dish.

Thin slices of veal with prosciutto and sage, cooked in white wine and butter. Tender and aromatic.

Tripe stewed for a long time with tomato, mint, and pecorino romano. A traditional peasant dish from Rome with a strong flavor.

Grilled lamb chops, to be eaten piping hot with your hands.

Lamb stewed with vinegar, garlic, rosemary, and anchovies. Rustic and intense flavor.

Grilled beef steak. Simple and tasty.

Premium cut of beef cooked on the grill. Lean and tender meat.

Beef fillet served with porcini mushroom sauce or green peppercorn cream. Rich and succulent.

Braised oxtail with tomato, celery, and spices. A historic Roman dish, very rich and gelatinous.

Grilled chicken breast cut into strips, served with arugula and cherry tomatoes. Light and fresh.

Tender and delicate cut of veal, usually grilled or pan-fried.

Thin slices of floured veal sautéed in a lemon sauce. Fresh and tangy taste.

Thin strips of beef pan-fried and served with fresh arugula. A quick and flavorful dish.

Chicken stewed with peppers, tomato, and onion. A colorful and flavorful dish.

Whole grilled fish (Sea Bass or Sea Bream). Delicate and flavorful white meat.

Fish baked in the oven covered with a layer of crispy potatoes.

Grilled calamari, seasoned with oil and lemon. Tender with a smoky hint.

Floured and fried calamari rings. Crispy and golden.

Mixed fried seafood, usually shrimp and calamari. A rich and delightful dish.

Grilled king prawns. Sweet and exquisite.

Lobster-like crustaceans but smaller, grilled. Sweet and delicate meat.

Mussels cooked in a light sauce of tomato, garlic, and parsley.

Mussels and clams sautéed in a pan with oil, garlic, and white wine.

Roasted potatoes seasoned with rosemary and olive oil.

Whole artichoke cooked with garlic, mint, and oil. Tender and very aromatic.

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

Cooked spinach sautéed with butter and Parmesan cheese. Soft and flavorful.

Boiled broccoli seasoned with oil and lemon. Simple and light.

Fresh salad with mixed seasonal vegetables.

Fresh fruit salad cut into small pieces, often dressed with lemon juice or sugar.

Whole fresh fruit, varying according to the season.

Slices of fresh pineapple. Sweet and refreshing.

Mineral water, available still (natural) or sparkling (carbonated).

Small carafe of house wine, white or red.

Single glass of wine, white or red.

Large 1-liter bottle of Coca Cola.

Carbonated drinks in cans or small bottles.

Light beer served on tap. Fresh and thirst-quenching.

Large 66cl bottle of beer.

Small 33cl bottle of beer.

Fruity juice, sweet and refreshing.

Italian espresso coffee, short and strong.

Espresso coffee diluted with hot water. Lighter and longer.

Hot drink made with coffee and hot milk.

Espresso coffee with hot milk and milk foam.

Cold tea-based beverage, often with lemon or peach.