Ristorante Magno Roma

Toasted bread slice seasoned simply with fresh rubbed garlic and high-quality extra virgin olive oil. A classic, crispy, and flavorful appetizer.

Toasted bread garnished with diced fresh tomatoes, fragrant basil, oregano, and olive oil. Fresh and aromatic.

Crispy bread served with stracciatella (the soft center of burrata) and salted anchovy fillets. A perfect contrast between milky sweetness and sea saltiness.

Rustic appetizer with ciauscolo (soft spreadable salami from the Marche region) and creamy stracchino cheese. Rich flavor and soft texture.

Toasted bread with spicy gorgonzola cheese and bitter radicchio. A bold and tasty combination.

Classic Italian salad with slices of fresh tomato, fiordilatte mozzarella, basil, and olive oil. Light and refreshing.

Variation of the caprese with prized buffalo mozzarella from Campania, with a more intense flavor and creamy texture.

Sharing platter with thin slices of aged prosciutto crudo and fresh buffalo mozzarella. Excellent as an appetizer.

Selection of Italian cured meats, mixed slices, served on a wooden board.

Selection of various Italian cheeses, from fresh to aged.

Large mixed selection of cured meats and cheeses, ideal for a complete tasting.

Raw beef meat beaten with a knife, served with a warm gorgonzola cream and sweet caramelized onion.

Finely chopped raw beef, garnished with creamy stracciatella cheese and crunchy pistachios.

Very thin slices of raw beef, usually seasoned with oil, lemon, and parmesan flakes.

Basket of fresh bread to accompany your meal.

Typical Roman street food: a breaded fried rice ball, with a filling inspired by amatriciana pasta (tomato and guanciale).

Fried rice croquette with a rich filling of pecorino cheese and ground black pepper, creamy inside.

Vegetarian version of supplì with vegetables (soffritto), tomato, and a melting mozzarella center.

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

Fried zucchini flower in a light batter, filled with mozzarella and an anchovy fillet for a savory touch.

Potato croquette enriched with mortadella, served with creamy cheese and pistachios.

Fried pinsa dough, topped with oxtail stew (a typical Roman dish) and cheese fondue.

Fried dough topped with mortadella, fresh stracciatella cheese, and pistachio granules.

Fried dough pieces served with carbonara cream (egg, pecorino, and pepper).

Thick egg pasta topped with chicory (slightly bitter sautéed vegetable) and crispy guanciale.

A Roman classic: pasta with crispy guanciale, pecorino romano, and black pepper. It is the ancestor of carbonara, without egg.

Short pasta in a rich and flavorful tomato sauce, with guanciale and pecorino romano.

Thick egg pasta similar to spaghetti, coated with an emulsified cream of pecorino cheese and abundant black pepper.

Pasta with a creamy pistachio sauce, topped with fresh burrata stracciatella.

Stuffed pasta served with a Mediterranean topping of eggplant, smoked cheese, and cherry tomatoes.

Chef's pasta dish of the day created based on fresh ingredients available. Ask your server.

Iconic Roman dish with a sauce based on egg yolk, pecorino romano, crispy guanciale, and black pepper. Creamy and rich.

Grilled beef steak, simple and flavorful cut.

Grilled beef cut into strips, served on a bed of rocket salad with cherry tomatoes and parmesan.

Grilled beef cut into strips served with rocket salad and balsamic glaze.

Prime cut of meat, tender and lean, grilled.

Grilled sliced chicken breast, dressed with light rocket pesto, cherry tomatoes, and almonds for crunch.

Grilled pork sausage served with a side of baked potatoes.

Marinated pork ribs cooked with sweet and smoky barbecue sauce.

Pork shank marinated and slow-cooked with stout beer and honey, very tender.

Historic dish of Roman cuisine: oxtail slow-stewed with tomato, celery, and herbs.

Meatballs cooked with carrots, celery, and tomato sauce.

Daily meat specials. Ask your server.

Classic beef burger with fresh vegetables and standard sauces.

American-style burger with bacon, cheddar cheese, and barbecue sauce.

Carbonara-style burger with fried egg, guanciale, and cheese and pepper sauce.

Flavorful burger with provola, zucchini, and an aromatic truffle sauce.

Fresh burger with buffalo mozzarella and pesto.

Rich burger with eggplant, melted gorgonzola, and sweet onions.

Very rich burger with added pulled pork and red cabbage.

Double meat, cheese, and bacon for a hearty appetite.

Meat only (without bread) served on a plate with salad.

Fresh mixed salad with cherry tomatoes.

Salad of only tomatoes seasoned with herbs.

Large mixed salad enriched with tuna and olives, can be a light meal.

Caesar style salad with chicken and croutons.

Daily vegetables, usually sautéed or grilled.

Roast potatoes with rosemary.

U-shaped fried potatoes, ideal for holding sauces.

Thin fried potato slices made in-house, crispy.

Homemade chips seasoned with pecorino cheese and pepper.

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

Sweet cheesecake with a biscuit base, available in various flavors.

Sweet cream with a caramelized sugar crust, flavored with Cointreau liqueur.

Special dessert of the day.

Spoon dessert of thickened cream, soft and delicate.

Small chocolate cake with a warm molten center.

Variation of the cake with sweet white chocolate and pistachio.

Cut fresh seasonal fruit.

Light lager beer on tap, medium size.

Light lager beer on tap, small size.

Selection of rotating craft beers.

Bottle of mineral water.

Non-alcoholic carbonated drinks.

Italian espresso.

House wine served by the glass or carafe.

Lazio red wine from Cesanese grapes.

Piedmontese white wine, fresh and floral.