Ristorante La Matriciana Ai Consoli

A variable selection of appetizers served buffet-style. Includes vegetables, cured meats, and house specialties. The price is calculated based on the chosen quantity.

Selection of mixed appetizers chosen by the chef. A mix of traditional Italian flavors to start the meal.

Aged and lean beef salami, served with fresh arugula and parmesan shavings. A light and flavorful dish.

Prosciutto crudo served with fresh buffalo mozzarella. A classic Italian combination.

Selection of seafood and shellfish appetizers. Fresh and light, ideal for tasting various marine specialties.

Cold salad with boiled mollusks and crustaceans, dressed with oil and lemon. A fresh and delicate seafood appetizer.

Mussels sautéed in a pan with garlic, oil, and parsley, often served with toasted bread. Intense sea flavor.

Clams sautéed in a pan with oil, garlic, and white wine. A simple dish that enhances the taste of the mollusks.

Thin slices of smoked salmon served cold. Bold flavor and soft texture.

Selection of cooked, grilled, or raw vegetables from the buffet. A light and vegetarian option.

Long hollow pasta with tomato sauce, crispy guanciale, and pecorino cheese. A classic Roman dish with a bold flavor.

Fresh egg pasta with a cream of pecorino romano and black pepper. Creamy and spicy.

Rolled stuffed pasta, baked with béchamel and ragù or tomato sauce. Rich and gratinated dish.

Fresh egg pasta served with a rich Bolognese meat sauce. Flavorful and substantial.

Fresh pasta served with a simple and tasty tomato and basil sauce. A light classic.

Egg pasta topped with sautéed porcini mushrooms. Intense forest aroma and enveloping texture.

Spaghetti with egg, pecorino cheese, guanciale, and black pepper. Creamy and rich in flavor.

Short pasta with spicy tomato sauce, garlic, and parsley. Lively and spicy flavor.

Stuffed pasta served with meat sauce. Traditional and tasty dish.

Stuffed pasta simply dressed with melted butter and sage leaves. Delicate and aromatic.

Pugliese fresh pasta with clams and pachino tomatoes. Combines the flavor of the sea with the sweetness of tomato.

Slow-cooked rice with shrimp cream. Creamy dish with a delicate crustacean flavor.

Risotto with mixed seafood. Rich in marine flavors, available only on specific days.

Classic spaghetti dish with clams, garlic, and oil. Simple and elegant, it enhances the flavor of the clams.

Fresh long pasta with a rich topping of seafood and crustaceans (mussels, clams, shrimp). Very flavorful.

Thin egg pasta with scampi. Refined and delicate dish.

Egg pasta served with half a lobster. A luxurious dish with an intense sea flavor.

Grilled lamb chops, to be eaten piping hot (scottadito). Tender and flavorful.

Grilled veal slice. Juicy and tasty.

Grilled pork chop served with a side of potatoes. Simple and hearty dish.

Roast suckling pig thigh served with potatoes. Tender meat with crispy rind.

Breaded and fried veal slice in butter. Crispy outside and tender inside.

Prized cut of grilled beef. Very tender and lean meat.

Beef fillet served on a slice of toasted bread, often enriched with sauces or mushrooms.

Beef fillet cooked with a creamy green pepper sauce. Aromatic and slightly spicy flavor.

Grilled T-bone steak. Price calculated by weight. Ideal for rare meat lovers.

Bone-in beef steak, flavorful and marbled. Price per 100g.

Grilled veal loin cut. Delicate and lean white meat.

Grilled lean veal cut. Light and dietetic.

Thin slices of floured veal cooked with lemon juice. Fresh and tender.

Veal slices cooked in a pan and deglazed with white wine. Delicate flavor.

Veal slices with prosciutto and sage, cooked in white wine. Flavorful typical Roman dish.

Roast veal served with baked potatoes. A classic Sunday main course.

Baked eggplant, tomato sauce, mozzarella, and parmesan. A rich and tasty vegetarian dish.

Mixed floured and fried seafood and crustaceans (squid, shrimp, small fish). Crispy and golden.

Prized imperial prawns. The high price suggests a portion by the kilo or a very generous serving.

Prized fish with white and delicate flesh. Price by weight.

Prized crustaceans with a sweet and delicate flavor. Price likely by the kilo.

Sea bass, fish with white and firm flesh. Usually served grilled or baked.

Whole grilled squid, seasoned with oil and lemon. Light and flavorful.

Plate of mixed cheeses, served with honey or jams.

Simple pizza topped only with tomato sauce. Classic and light base.

Pizza topped with amatriciana sauce (tomato, guanciale) and pecorino cheese. Authentic Roman flavor.

Rich pizza with tomato, mushrooms, olives, cooked ham, and egg. Very generously topped and varied.

Pizza with tomato, mozzarella, and spicy salami. Bold and spicy flavor.

Margherita base enriched with sausage slices. Also loved by children.

Classic pizza with tomato, mozzarella, and champignon mushrooms.

Flavorful pizza with eggplant and sausage on a margherita base.

Margherita pizza prepared with buffalo mozzarella from Campania instead of fiordilatte. Juicier and more flavorful.

The most famous Italian pizza, with tomato, mozzarella, and basil. Simple and perfect.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty.

Traditional red pizza without cheese, topped with tomato, garlic, and oregano. Aromatic and light.

Red pizza topped with a mix of seafood (mussels, clams, shrimp).

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

White pizza with mozzarella, mushrooms, and sausage. Rustic and autumnal flavor.

Vegetarian white pizza with mozzarella and mixed gratinated vegetables.

White pizza with sautéed chicory and sausage. Bold and slightly bitter flavor of the vegetables balanced by the meat.

Simple white pizza with mozzarella and sautéed chicory.

Rich pizza with smoked provola, zucchini flowers, and speck. Flavorful and aromatic.

White pizza with mozzarella and crumbled sausage. Simple and tasty.

White pizza with mozzarella and cooked ham.

White pizza with cheeses, mozzarella, and sweet or spicy gorgonzola.

White pizza with the classic combination of gorgonzola and radicchio. Creamy with a bitter note.

White pizza with sliced potatoes and sausage. Very nutritious and popular.

Delicate white pizza with zucchini and shrimp.

White pizza served fresh with bresaola, arugula, and parmesan shavings added after cooking.

Very flavorful white pizza with gorgonzola and sausage.

White pizza with four melted cheeses. Rich and creamy.

White pizza with salmon (usually smoked) and parsley.

Focaccia base topped raw with buffalo mozzarella, cherry tomatoes, and basil. Fresh and summery.

White pizza that enhances the flavor of porcini mushrooms with mozzarella.

Simple focaccia seasoned as requested with oil, salt, and rosemary or other basic ingredients.

Slice of toasted bread topped with melted mozzarella and porcini mushrooms.

Rich crostino with mozzarella, porcini mushrooms, and ham.

Toasted bread with melted mozzarella and anchovy fillets. Savory taste.

Classic crostino with mozzarella and cooked or raw ham.

Toasted bread with mozzarella and smoked salmon.

Rustic crostino with mozzarella, sausage, mushrooms, and artichoke hearts.

Half-moon stuffed pizza with mozzarella, mushrooms, and grana cheese.

Calzone filled with mozzarella, cooked ham, and grana cheese.

Classic calzone filled with mushrooms, ham, mozzarella, and grana cheese.

Flavorful calzone filled with mozzarella, sausage, and grana cheese.

Seafood variation of calzone, filled with mozzarella and salmon.

Dish with three variations of supplì (fried rice croquettes). Usually includes classic, cacio e pepe, and amatriciana.

Rice supplì seasoned with amatriciana sauce (tomato and guanciale), breaded and fried.

White rice supplì seasoned with pecorino cheese and black pepper.

The classic Roman 'al telefono' supplì: rice with tomato sauce and a melting mozzarella heart.

Battered and fried zucchini flowers, usually filled with mozzarella and anchovies.

Desalted cod fillet, battered and fried. Typical Roman appetizer.

Breaded and fried mashed potato cylinders. Soft inside and crispy outside.

Breaded and fried crab claws (surimi pulp).

Pitted green olives stuffed with meat, breaded, and fried.

Breaded and fried mozzarella bites.

Toasted bread slice with oil, garlic, and salt.

Classic bruschetta with diced fresh tomato, basil, and oil.

Toasted bread with prosciutto crudo.

Bruschetta with smoked salmon.

Toasted bread with olive pâté or chopped olives.

Bruschetta with mushroom cream and truffle aroma.

Toasted bread with crispy guanciale or melted by the heat.