Ristorante Orto di Roma

An assortment of local specialties including cured meats, cheeses, and vegetables prepared according to the house tradition. Ideal for tasting various flavors.

Fresh and crisp salad with sliced fennel, juicy orange segments, and flavorful black olives. A light and refreshing dish.

Rich salad composed of tuna, hard-boiled eggs, fresh tomatoes, and sweet corn. A hearty and varied appetizer.

Mixed boiled seafood such as squid, shrimp, and mussels, dressed with oil, lemon, and parsley. Fresh sea flavor.

Very thin slices of raw sea bass marinated with oil and lemon. A delicate dish that enhances the freshness of the fish.

Fine selection of raw fish and crustaceans. For lovers of pure sea flavor.

Tender octopus served with boiled potatoes and cherry tomatoes, dressed with extra virgin olive oil. A classic Mediterranean seafood appetizer.

Selection of typical Italian cured meats such as ham, salami, and mortadella. Perfect for sharing with bread.

Assortment of fish marinated in vinegar or lemon, including salmon, octopus, squid, and anchovies. Strong and tangy flavor.

Classic Italian combination: salty and aged cured ham served with fresh and creamy buffalo mozzarella.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served hot with their flavorful broth.

Simple and fresh salad with tomato slices, mozzarella, and basil, dressed with oil and oregano. The colors of the Italian flag.

Sweet and savory summer appetizer, with slices of cured ham wrapped around fresh melon wedges.

Hollow long pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. A symbol of Roman cuisine.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino. A savory and decisive classic.

Pasta with a creamy sauce based on eggs and pecorino. Available in the classic version with guanciale or a vegetarian option.

Short pasta with tomato sauce, fried eggplant, and cheese, inspired by Sicilian flavors.

Handmade fresh stuffed pasta, served with a simple and tasty tomato sauce and melting mozzarella.

Creamy rice tossed with spicy gorgonzola cheese and slightly bitter radicchio. A rich and elegant combination.

Fresh egg pasta dressed with aromatic porcini mushrooms. A dish that smells of the forest.

Thin long pasta enriched with the intense flavor of black truffle and the saltiness of ham.

Delicate and creamy rice prepared with fresh asparagus. Soft and spring-like flavor.

Typical Sardinian small ball pasta, prepared with seafood or fish sauce according to Sulcis tradition.

Creamy risotto combining the smoky flavor of provola cheese with the delicacy of salmon.

Long pasta sautéed with a mix of shellfish and mollusks (mussels, clams, shrimp). A seafood classic.

Sardinian gnocchi dressed with a rich fish and seafood sauce.

Rice enveloped in a velvety pink cream made with scampi. Sweet and refined taste.

Classic risotto cooked with a mix of fresh seafood.

Thin pasta dressed with dried and grated mullet roe (bottarga). Intense and briny flavor.

Pasta served with pieces of fresh fish and a light tomato and basil sauce.

Dark pasta (with squid ink) or pasta with squid ink, enriched with clams.

Prize dish with fresh pasta and lobster meat. Requires a minimum order for preparation.

Tasting of two pasta dishes selected by the chef based on the day's ingredients.

Lamb chops quickly grilled, to be eaten piping hot (to 'burn the fingers'). Tender and tasty.

Thin slices of marinated raw beef, served with fresh arugula and Parmesan Reggiano shavings.

Prime cut of beef, grilled. Juicy and flavorful.

Tender beef fillet served with a creamy green peppercorn sauce.

Beef fillet enriched with the aroma and flavor of truffle.

Beef fillet simply grilled to enhance its quality.

Selection of various grilled meats, ideal for those who want to try different cuts.

Veal slices cooked with cured ham and sage, deglazed with white wine. Typical Roman dish.

Floured and seared veal slices, served with a fresh lemon sauce.

Beef fillet quickly cooked and served with porcini mushrooms.

Beef fillet strips sautéed with arugula and cherry tomatoes.

Fillet strips dressed with balsamic vinegar and crunchy pine nuts. Sweet and sour taste.

Fillet strips served with flavorful porcini mushrooms.

Danish beef cooked on the grill and served already sliced.

Danish beef tagliata enriched with truffle.

Beef tagliata served with a side or garnish of porcini mushrooms.

Whole squid cooked on the grill, light and flavorful.

Assortment of grilled fish and shellfish.

Whole fish (choice of sea bream or sea bass) simply grilled.

Fish baked in parchment paper ('al cartoccio') with seafood to retain all aromas.

Turbot fillet covered with a crispy layer of potatoes.

Floured and fried rings of squid and shrimp. Crispy and golden.

Turbot cooked in the oven with Mediterranean seasonings. The price is per 100g.

Fine crustaceans grilled to enhance their natural sweetness.

Skewers composed of alternating squid and shrimp, grilled.

Fish served with a crispy crust, accompanied by potatoes and fried items.

Mixed battered and fried vegetables with mini mozzarella balls.

Selection of grilled seasonal vegetables (often eggplant, zucchini, peppers).

Typical Roman leafy green. 'All'agro' is boiled with lemon; 'ripassata' is sautéed with garlic and chili pepper.

Simple salad of peppery arugula and sweet cherry tomatoes.

Classic green salad with tomatoes, carrots, and other fresh vegetables.

Arugula salad with parmesan shavings.

Fried potato sticks, golden and crispy.

Potatoes cut into pieces and baked with rosemary and oil.

Toasted bread topped with diced fresh tomato, garlic, oil, and basil.

Rich bruschetta with a mix of toppings including meat and cheese.

Toasted bread spread with a savory black or green olive cream.

Two breaded and fried potato puree cylinders. Soft inside and crispy outside.

Desalted cod fillet, battered and fried. A Roman street food classic.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried.

Mixed platter of traditional fried items, ideal for sharing as an appetizer.

Battered and fried mozzarella balls and various vegetables.

Typical Roman rice croquette with tomato, with a melting mozzarella center, breaded and fried.

Grilled lamb skewers, typical of Abruzzese cuisine.

Breaded and fried olives or mini mozzarella balls.

Toasted bread with melted mozzarella and salmon.

Toasted bread with mozzarella and artichoke cream.

Toasted bread with mozzarella and salted anchovy fillets.

Toasted bread with mozzarella and truffle sauce.

Toasted bread with mozzarella, cooked ham, and mushrooms.

Toasted bread with a savory mix of gorgonzola and radicchio.

Toasted bread with smoked scamorza cheese and ham.

Half-moon calzone filled with cured ham and mozzarella.

Rich calzone filled with ham, mushrooms, hard-boiled egg, and tomato.

Special white pizza prepared according to the chef's recipe.

Crispy white pizza base topped with cured ham.

White pizza base with oil, salt, and rosemary. Excellent as a bread substitute.

Fresh white pizza with bresaola (cured beef), arugula, and parmesan shavings.

Rustic pizza with mozzarella, sautéed chicory, and flavorful sausage.

Pizza with mozzarella, delicate zucchini flowers, and the salty touch of anchovies.

White pizza with mozzarella and spicy gorgonzola.

Flavorful pizza with sausage and truffle aroma.

Rich vegetarian pizza with mozzarella and a mix of grilled vegetables and mushrooms.

White pizza with mozzarella and fine porcini mushrooms.

Pizza for cheese lovers, with four different varieties melted together.

White pizza with mozzarella and smoked salmon.

Pizza with a strong flavor with speck (smoked ham), radicchio, gorgonzola, and walnuts.

Aromatic pizza with champignons and truffle sauce.

Classic pizza with tuna and onion.

Simple pizza with cooked ham and mozzarella, without tomato.

Pizza with double-leavened dough, topped with fresh ingredients like buffalo mozzarella, cherry tomatoes, and arugula.

Fresh and rustic pizza with vegetables and parmesan shavings.

Light pizza with zucchini and fresh tomato.

Rich pizza with many toppings including hard-boiled egg, mushrooms, olives, artichokes, and ham.

Spicy pizza with salami.

Pizza with an autumn flavor with mushrooms and sausage.

Classic pizza with champignons.

The queen of pizzas, simple with tomato and mozzarella.

Red pizza without cheese, seasoned with garlic and oregano.

Flavorful pizza with the addition of salted anchovies.

Pizza inspired by eggplant parmigiana.

Red pizza with an intense flavor with olives, capers, and anchovies.

Pizza divided into four sections with different toppings representing the seasons.

Simple pizza with crumbled sausage.

Pizza with onions, flavorful and sweet.

Pizza loved by children, with sausage slices.

Bottled water, still or sparkling.

A glass of house wine (white or red).

Large bottle of Coca Cola to share.

Canned carbonated drinks.

Large bottle of classic Italian lager beer.

Very popular Sardinian beer, unfiltered lager.

Italian draft beer, balanced taste and golden color.

Local wine from the Castelli Romani area, available by the carafe.

Small bottle of wine (half bottle).

Spoon dessert made with eggs and milk, topped with liquid caramel.

Classic Italian dessert with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert of cream enriched with berry sauce.

Cup of custard or chantilly cream enriched with berries.

Warm apple pie or crumble served with ice cream.

Shortcrust pastry tart filled with custard cream and topped with pine nuts.

Soft cake with a ricotta and chocolate chip base.

Rustic shortcrust pastry tart with jam.

Cup of ice cream with assorted flavors.

Chilled lemon dessert, digestive and refreshing.

Dessert drink based on lemon sorbet, vodka, and prosecco.

Spherical ice cream with a liquid center (white or dark chocolate).

Sardinian dessert: a fried pastry filled with cheese and covered with honey.

White pizza topped with Nutella and garnished with pine nuts and coconut.

Italian espresso.

Italian pomace distillate, strong and digestive.

Sweet lemon liqueur, served cold.

Typical Sardinian liqueur made from myrtle berries.

Italian herbal digestif liqueurs.

Selection of international spirits (whisky, rum, cognac, etc.).