Ristorante Pinseria Da Massi

Battered fried zucchini flowers, filled with melting mozzarella and anchovies. A classic Roman appetizer, crispy outside and soft inside.

Cod fillet coated in a crispy batter and fried. Soft and flavorful white fish.

Fried buffalo ricotta in batter. A creamy and delicate bite with a golden crust.

Fried buffalo mozzarella in batter. Melty and flavorful cheese in a crispy crust.

Battered fried sage leaves. An aromatic and light appetizer.

Classic golden and crispy french fries. Served hot.

Fried rice ball with tomato and a molten mozzarella center, breaded and fried. Typical Roman street food.

Potato croquette enriched with flavorful porchetta. Rustic and intense flavor.

Fresh salad of thinly sliced raw artichokes with parmesan shavings. Simply dressed with oil, salt, and pepper.

Whole artichoke slowly cooked with oil, garlic, parsley, and mint. Tender and flavorful.

Whole artichoke fried twice to make it crispy like a potato chip. Specialty of Jewish-Roman cuisine.

Variation of Roman artichoke, fried to add crispiness to the soft interior.

Traditional Roman dish based on lamb offal (heart, lung, liver) stewed with artichokes and onion. Intense and characteristic flavor.

Floured and fried artichoke wedges. Simple, crispy, and tasty.

Fresh mussels sautéed with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Stewed cuttlefish cooked with peas in tomato sauce. A classic tender and sweet fish dish.

Cuttlefish cooked with tomato sauce, enhanced by the decisive flavor of pecorino cheese and the freshness of mint.

Breaded and fried fresh anchovies until golden. Crispy and tasty small blue fish.

Fresh egg pasta seasoned with Pecorino Romano cream and abundant black pepper. One of Rome's signature dishes.

Pasta with crispy guanciale, Pecorino Romano, and black pepper. Considered the ancestor of Carbonara, without egg and tomato.

Fettuccine with tomato sauce, crispy guanciale, pecorino cheese, and a touch of chili pepper. Rich and decisive flavor.

Pasta with egg cream, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and flavorful.

Fettuccine with a rustic sauce of chicken, peppers, and tomato. A flavorful dish reminiscent of Roman-style chicken.

Rigatoni with pajata sauce (milk-fed veal intestine) and tomato. A traditional Roman dish with a very unique and intense flavor.

Rigatoni with oxtail sauce (stewed oxtail). Rich, gelatinous, and very flavorful.

Penne with spicy tomato sauce, garlic, and parsley. A simple classic with a strong character.

Variation of classic spaghetti aglio e olio, enriched with flavorful anchovies and grated lemon zest for a citrus touch.

Fettuccine with tender artichokes and crispy guanciale. A balanced combination of the sweetness of artichoke and the saltiness of cured meat.

Homemade pasta with a rich sauce of truffle cream, champignon mushrooms, sausage, and parmesan. Intense forest flavor.

Tonnarelli with crispy speck, zucchini, pecorino, and truffle cream. A mix of smoky, sweet, and earthy flavors.

Ravioli filled with ricotta and spinach, dressed with a pink tomato and cream sauce, finished with parmesan.

Fettuccine served with classic Bolognese ragù made with beef and tomato. A rich and hearty dish.

Layers of egg pasta alternated with beef ragù, tomato sauce, and mozzarella. Baked until golden.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. A classic of seafood cuisine, simple and flavorful.

Spaghetti with mussels in a red tomato sauce, onion, and oregano. Intense Mediterranean flavor.

Spaghetti with a rich mix of seafood: mussels, clams, shrimp, and crab, with cherry tomatoes and herbs.

Creamy risotto prepared with scampi cream, a touch of tomato, and cream. Sweet and delicate.

Baked semolina discs with butter and parmesan. Golden crust and soft center.

Potato gnocchi with classic carbonara sauce: egg, pecorino, guanciale, and pepper.

Potato gnocchi served with a rich meat and tomato ragù.

Gnocchi with fresh basil pesto and parmesan. Aromatic and vegetarian.

Baked gnocchi with tomato sauce, basil, and melting buffalo mozzarella. Typical Campanian dish.

Gnocchi with creamy gorgonzola and radicchio sauce. Decisive flavor and sweet-bitter contrast.

Gnocchi with a delicate scampi and tomato cream sauce.

Classic pinsa with tomato and mozzarella. Light and crispy dough.

Pinsa with tomato, mozzarella, and anchovies. Flavorful and savory.

Simple pinsa with tomato, garlic, and oregano. No cheese.

White pinsa with mozzarella, zucchini flowers, and anchovies.

Pinsa with tomato, mozzarella, mushrooms, and sausage. Rich and tasty.

Fresh pinsa with buffalo mozzarella and basil.

White pinsa with a selection of four cheeses.

Pinsa with tomato, mozzarella, and spicy salami.

White pinsa with mushrooms and gorgonzola cheese.

Simple white pinsa with oil and rosemary.

Children's menu with breaded meat cutlet, french fries, and a soft drink.

Children's menu with beef burger, french fries, and a soft drink.

Rich salad with tuna, mozzarella, olives, and mixed vegetables.

Fresh salad with shrimp, corn, cherry tomatoes, and mayonnaise sauce.

Crispy salad with walnuts, shaved parmesan, and mixed greens.

Mixed seasonal fresh vegetables.

Boiled chicory sautéed with garlic, oil, and chili pepper. Typical Roman side dish, slightly bitter.

Raw wild chicory sprouts dressed with an anchovy, garlic, and vinegar sauce. Fresh and crunchy.

Spinach sautéed with butter and parmesan cheese.

Selection of grilled seasonal vegetables.

Potatoes cut and baked with rosemary.

Spoon dessert with coffee-soaked ladyfingers, mascarpone cream, and cocoa.

Spoon dessert based on cream, sugar, and gelatin, served with various sauces.

Pastry cream with a crunchy caramelized sugar crust on top.

Soft cake filled with sweet ricotta cream and orange flavor.

Classic cake with chocolate batter and pear pieces.

Fresh cheese cake on a biscuit base, topped with Nutella or wild berries.

Closed tart filled with ricotta and sour cherries. A historic dessert of Roman Jewish tradition.

Cold coffee cream served with whipped cream.

Frozen lemon dessert, digestive and refreshing.

Short Italian coffee.

Hot caffeine-free drink made from roasted barley.

Decaffeinated espresso.

Long coffee served in a large cup.

Espresso with foamed milk.

Cup of hot tea.