Ristorante Figo Talenti

A classic Italian appetizer that combines the sweetness of fresh melon with the saltiness of cured raw ham. Fresh and light.

Fresh salad typical of Campania with buffalo mozzarella, tomatoes, and basil. Dressed with extra virgin olive oil.

Fried Roman rice croquette, typically filled with meat ragù and a heart of melted mozzarella. Crispy outside and soft inside.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. A flavorful and crispy traditional Roman appetizer.

Giant pitted green olives, stuffed with mixed minced meat, breaded and fried. Specialty from the Marche region.

Slow-cooked egg to maintain a creamy yolk, served with prized truffle. A rich and aromatic dish.

Toasted bread slices topped with diced fresh tomato, garlic, basil, and olive oil. Simple and fresh appetizer.

Toasted bread topped with stracciatella (the creamy heart of burrata) and sweet cherry tomatoes.

Toasted bread with creamy stracciatella cheese and prized Patanegra Iberian ham.

Toasted bread served with thin slices of cured Colonnata lard, which melts slightly on the warm bread.

Toasted bread with creamy burrata and salted anchovy fillets. A perfect contrast between sweet and salty.

Vegetarian meatballs made from eggplant pulp, breaded and fried.

Rich and flavorful meatballs prepared with a blend of four different cheeses.

Classic meatball slow-cooked in tomato sauce. To be enjoyed with bread for 'scarpetta' (mopping up the sauce).

Gourmet meatballs flavored with porcini mushrooms and truffle for an intense, earthy taste.

Whole artichoke stuffed with soft salami (Ciauscolo), served with a pecorino fondue and fresh mint notes.

Smoked string cheese cooked on the grill until melted, served with your choice of toppings.

Portion of Jamón Ibérico de Bellota (Patanegra), one of the most prized hams in the world, known for its sweet fat that melts in your mouth.

Classic combination of salty prosciutto crudo and fresh, milky buffalo mozzarella.

Layered fried eggplant bake with tomato sauce, mozzarella, Parmesan, and basil.

Selection of mixed cured meats and cheeses chosen by the house, ideal for sharing.

Prosciutto di Parma aged for 24 months, with a sweet and delicate flavor.

Fresh DOP buffalo mozzarella from Campania, served whole.

Iconic Roman dish with eggs, crispy guanciale, Pecorino Romano, and black pepper. Creamy and rich.

Pasta with tomato sauce, guanciale, Pecorino Romano, and pepper. Flavorful and slightly spicy.

Pasta dressed with a Pecorino Romano cheese cream and plenty of freshly ground black pepper.

Considered the ancestor of Carbonara and Amatriciana: pasta with guanciale, pecorino, and pepper, without eggs or tomato.

Long pasta with fried zucchini and Provolone del Monaco, a specialty of the Sorrento peninsula.

Fresh egg pasta dressed with sautéed artichokes and crispy guanciale.

Potato gnocchi served with a velvety asparagus cream, enriched with guanciale and stracciatella cheese.

Fresh pasta served with sautéed prized porcini mushrooms. Intense forest flavor.

Large egg pasta served with a rich, slow-cooked meat sauce.

Thin fresh pasta served with truffle, which provides an unmistakable and prized aroma.

Extra portion of freshly grated black truffle to add to dishes.

Special dish of the day, available only on Sundays. Ask staff for details.

Mixed greens salad with turkey, Grana Padano shavings, and croutons, dressed with creamy ranch sauce.

Fresh spinach salad with smoked salmon, feta cheese, and avocado, dressed with a lemon vinaigrette.

Simple mixed salad of fresh seasonal vegetables.

Cold dish of thinly sliced boiled veal, covered with a creamy sauce made from tuna, capers, and anchovies.

Very tender cut of meat slow-cooked in wine or broth, served with mashed potatoes and broccoli.

Roasted beef served in slices, accompanied by mashed potatoes. The meat remains pink inside.

Strips of beef fillet sautéed, served with fresh arugula and cherry tomatoes.

Veal slices garnished with prosciutto crudo and sage, cooked in white wine and butter.

Prized beef fillet served with a creamy green peppercorn sauce.

Floured veal slices pan-fried, served with white wine or lemon sauce.

Breaded and fried veal cutlet, served with fries. A classic comfort food.

Grilled chicken breast cut into strips, served with scarole lettuce and olives.

Fresh porcini mushrooms sautéed with garlic and parsley.

Thinly sliced raw porcini mushrooms, dressed with celery and Parmesan shavings.

Boiled scarole lettuce then sautéed with garlic, oil, and chili pepper, sometimes with olives and capers.

Mixed seasonal vegetables grilled.

Small sweet green peppers fried in a pan. Typical of Roman and Southern Italian cuisine.

Sautéed leafy green vegetable, slightly bitter and flavorful.

Specific variety of broccolini typical of the Rome area.

Cooked green asparagus, usually served with oil and lemon or butter.

Slightly bitter leafy green sautéed with garlic and chili pepper.

Potatoes cut into pieces and roasted with rosemary.

Fried potato sticks, crispy and salty.

White pizza without tomato, topped with mozzarella, mushrooms, and sausage. Flavorful and rustic.

White vegetarian pizza with mozzarella and a mix of grilled or baked vegetables.

Special white pizza with zucchini flowers and anchovies, a classic Roman combination.

Rich four-cheese white pizza. Creamy and intensely flavored.

Gourmet white pizza with potatoes, sausage, and the unmistakable aroma of truffle.

House pizza with gorgonzola, smoked speck, and crunchy walnuts.

White pizza rich with fresh vegetables and creamy stracchino cheese.

White pizza with sausage and sautéed broccolini. A very popular traditional combination.

White pizza garnished raw with fresh ingredients: prosciutto, stracciatella, and yellow cherry tomatoes.

A prized version of the white Margherita with buffalo mozzarella and Pachino tomatoes.

Tricolore pizza with red tomato, white buffalo mozzarella, and green pesto.

Luxurious pizza with Patanegra Iberian ham, creamy burrata, and friarielli (similar to broccolini).

Reinterpretation of the famous pasta on pizza: sweet onion, guanciale, and pecorino cream.

Delicious pizza with mortadella, creamy cheese, and pistachio crumble.

Pizza served with hand-chopped raw beef.

The most classic pizza with tomato, mozzarella, and basil.

Variation of the Margherita with buffalo mozzarella from Campania DOP.

Spicy pizza with Calabrian 'Nduja (spicy spreadable salami) and buffalo mozzarella.

Flavorful pizza with the addition of anchovy fillets.

Pizza with spicy salami. A classic for those who love strong flavors.

Classic red pizza with mushrooms.

Rich pizza with many ingredients: mushrooms, ham, eggs, artichokes, and olives.

Pizza with buffalo mozzarella and prosciutto crudo added after cooking.

Simple white pizza base, seasoned only with olive oil, salt, and rosemary.

Focaccia stuffed with fresh ingredients: stracchino cheese, arugula, cherry tomatoes, and prosciutto.

Simple focaccia served with prosciutto crudo.

Rich focaccia inspired by southern flavors, with buffalo mozzarella, cherry tomatoes, prosciutto, and Grana Padano.

Very thin slices of raw beef served with arugula, Parmesan, and balsamic vinegar. Fresh and refined.

Beef carpaccio served with creamy burrata and sweet confit cherry tomatoes.

Beef carpaccio enhanced by the crunchiness of chips and the aroma of truffle.

High-quality raw beef, hand-chopped and seasoned traditionally.

Beef tartare accompanied by fresh burrata and oven-roasted cherry tomatoes.

Rich and flavorful tartare with classic seasonings and a raw quail egg.

Marinated and grilled beef fillet skewer.

Marinated chicken skewer, served with a fresh yogurt and mint sauce.

Classic burger with cheddar cheese, bacon, vegetables, and sauces. Served with fries.

Gourmet burger with burrata, vegetables, and smoked sauce.

Spicy burger with Calabrian 'Nduja, buffalo mozzarella, and spicy sauces.

Italian artisanal ice cream.

Famous Italian dessert made with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Sweet cheese tart served with berry sauce.

Crumbly tart made of shortcrust pastry crumbs, filled with Chantilly cream.

Small shortcrust pastry tart filled with pastry cream and garnished with fresh berries.

Small warm chocolate cake, often with a molten center.

Complex dessert with mousse, crunchy chocolate crumble, and blueberry ice cream.

Crispy fried pastry shell filled with sweet ricotta, typical of Sicily.

Typical Neapolitan leavened cake shaped like a mushroom, soaked in rum syrup.

Selection of fresh seasonal fruit.

Fresh and thirst-quenching slice of watermelon.

Still or sparkling mineral water.

Classic carbonated drink in a glass bottle.

Typical Italian herbal digestif liqueurs, served after the meal.

Italian espresso.

Clear German lager beer, with a balanced and refreshing taste.

American IPA beer, aromatic and hoppy.

Belgian blonde abbey beer, full-bodied and slightly spicy.

German red beer, malty and round in flavor.

Basket of fresh bread to accompany the meal.