Ristorante le Mani in Pasta

Cold salad composed of tender boiled octopus and diced potatoes. Dressed simply with extra virgin olive oil, parsley, and lemon. A classic, fresh, and delicate seafood appetizer.

Dish based on squid stewed or sautéed with potatoes. The squid is tender and the potatoes absorb the sea flavor. Savory taste and soft texture.

Combination of fresh squid and artichokes, sautéed in a pan. The sweet flavor of the squid pairs with the slightly bitter taste of the artichokes. A light and aromatic dish.

Raw salad of thinly sliced artichokes. Dressed with oil, lemon, and Parmesan shavings. Crunchy, fresh, and ideal for starting the meal.

Very fresh raw fish cut into small cubes with a knife. Lightly marinated with citrus and delicate spices. Soft texture and refined sea flavor.

Fresh long pasta served with clams, prawns and a sprinkle of bottarga (dried fish roe). Intense and savory sea flavor. The bottarga adds a decisive note to the dish.

Fresh pasta dressed with a light sauce of cherry tomatoes, sea bream fillets and prawns. A delicate and balanced dish, with the sweetness of cherry tomatoes and crustaceans.

Roman classic with a creamy Pecorino Romano cheese sauce and freshly ground black pepper. Creamy, savory, and slightly spicy. A simple but flavorful pasta.

Ancestor of carbonara, dressed with Pecorino Romano, black pepper and crispy guanciale. No tomato and no eggs. Intense and savory taste.

Egg pasta dressed with creamy fresh ricotta and pan-fried pancetta. A pleasant contrast between the sweetness of the cheese and the saltiness of the cured meat.

Stuffed pasta served with a simple fresh tomato and basil sauce. Classic Italian taste, light and fragrant.

Stuffed pasta sautéed in a pan with melted butter and sage leaves. A delicate dressing that enhances the flavor of the pasta filling.

Small Sardinian semolina pasta dressed with fava beans, cherry tomatoes, and truffle. An earthy and vegetable dish with the unmistakable and prized aroma of truffle.

Sardinian short pasta with prawns, cherry tomatoes, and asparagus. A mix of delicate sea and spring vegetable flavors.

Short pasta dressed with tomato sauce, garlic, and chili pepper. A spicy and lively dish, typical of Roman cuisine.

Famous Roman dish with a creamy sauce based on eggs (yolk), Pecorino Romano and crispy guanciale. Rich, savory and peppery. Does not contain cream.

Spaghetti dressed with a Vernaccia white wine sauce and pancetta. Aromatic and slightly acidic flavor from the wine, balanced by the fat of the cured meat.

Short ridged pasta with tomato sauce, guanciale and pecorino. A pillar of Lazio cuisine, with a strong and savory taste.

Whole fish (Sea Bass or Sea Bream) grilled. Crispy skin and soft, juicy white meat. Usually served with oil and lemon.

Whole fish baked with potatoes. The fish juices flavor the side dish during cooking. A classic and comforting dish.

Whole sea bass cooked under a crust of coarse salt. This method keeps the fish incredibly moist and preserves its natural flavor. Served cleaned at the table.

Grilled turbot (a flatfish with prized meat). Delicate flavor and firm texture.

Baked turbot with potatoes. The firm white meat of the turbot pairs perfectly with roasted potatoes.

Mixed crustaceans and squid, possibly grilled or fried (ask your waiter). A rich dish for seafood lovers.

Lobster cut in half and cooked on the grill. The cooking enhances the sweetness of the meat and adds a smoky note.

Boiled lobster served cold or warm with fresh tomatoes and sweet red onion. Dressed with oil and lemon. A fresh and exquisite seafood salad.

Grilled beef steak. Simple and flavorful, served at your desired cooking temperature.

Prime cut of beef, very tender and lean, grilled. Melts in your mouth.

Beef fillet served with a creamy green pepper sauce. The spicy and aromatic taste of the pepper balances the sweetness of the meat.

Beef fillet prepared with an orange sauce. An original and refined sweet and sour combination.

Rich and decadent dish with beef fillet and truffle. Inspired by the famous French recipe, it offers intense and earthy flavors.

Large grilled steak served sliced. Ideal for sharing. Usually seasoned with coarse salt and oil.

Thin slices of beef, very tender and flavorful, often served on a bed of arugula.

Very thin slices of raw beef. Dressed with lemon, oil and Parmesan shavings. A light and fresh appetizer or main course.

Grilled lamb chops, to be eaten piping hot ("scottadito") with your hands. Intense and typical taste of Roman cuisine.

Lean cut of veal, likely cooked on the griddle or pan-fried. Delicate and light white meat.

Thin slices of floured meat, pan-fried with a lemon sauce (fresh) or white wine sauce (aromatic). Tender and tasty.

Veal slices with raw ham and a sage leaf, cooked in white wine. A flavorful and tender Roman classic.

Fresh green or mixed salad.

Dark leafy green vegetable with a bitter taste, typically sautéed with garlic and chili pepper.

Cooked broccoli, served as a healthy side dish.

Fresh vegetables available based on the current season.

Slice of cheese cooked on the griddle until soft and slightly crispy on the outside.

Selection of mixed cheeses served together. Ideal for tasting different varieties.

Daily desserts prepared artisanally by the kitchen. Ask for the available selection (e.g., tiramisu, panna cotta).

Frozen lemon dessert, refreshing and digestive. Dairy-free.

Cup of ice cream with assorted creamy flavors (e.g., chocolate, vanilla, hazelnut).

Ice cream (usually cream or vanilla) served with a dose of whiskey poured over it.

Fresh pineapple slices.

Mixed fresh fruit or single fruit depending on seasonal availability.

Cup of fresh wild strawberries/berries.

Berries served with a scoop of ice cream.

Half melon or slices served with Port wine poured into the cavity or over it.

Large bottle of mineral water (still or sparkling).

Non-alcoholic carbonated soft drinks in bottles or cans.

Classic Italian lager beer, large format.

Quality Italian premium beer, small format.

Italian espresso.

Herbal digestive liqueur, served after meals.

Typical sweet lemon liqueur from Southern Italy.

Typical Sardinian liqueur made from myrtle berries.

Young, clear pomace distillate, dry and decisive taste.

Aged grappa in wooden barrels, amber color and a softer, more complex taste.

Distilled from cereals or potatoes, neutral taste.

Distilled cereal aged in barrels.

Distilled from sugar cane.

Fine and aromatic French brandy.

Bread basket to accompany the meal.