Ristorante Pizzeria Da zi Ennio

Classic Roman street food. A rice ball with tomato sauce and a heart of melted mozzarella, breaded and fried until golden.

Mashed potato croquette, soft inside and crispy outside. Fried and served hot.

Fried zucchini flowers in batter, stuffed with mozzarella and anchovies. A typical Roman appetizer, crispy and flavorful.

Salted cod fillets coated in a crispy batter and fried. Firm-tasting white fish.

Pitted green olives stuffed with minced meat, breaded and fried. Small, flavorful bites.

Small breaded and fried mozzarella balls. Crispy outside with melted cheese inside.

Potatoes cut into sticks and fried. A classic and crispy side dish.

Spoon dessert made with cream, sugar, and gelatin. Soft and silky texture.

Famous layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

A fresh variation of classic tiramisu, made with fresh strawberries instead of coffee. Sweet and fruity.

Shortcrust pastry tart filled with sour cherry jam. A traditional dessert from Roman Jewish cuisine.

Warm chocolate cake with a molten center. Served fresh from the oven.

Iced dessert made from lemon juice, water, and sugar. Refreshing and digestive, ideal after a meal.

Thick fresh pasta tossed with a special house sauce. Likely rich and flavorful.

Thick fresh pasta tossed with a Pecorino Romano cream and abundant black pepper. A pillar of Roman cuisine, savory and spicy.

Hollow long pasta tossed with tomato sauce, crispy guanciale, and pecorino. Strong and flavorful taste.

Classic Roman with eggs, Pecorino Romano, guanciale, and black pepper. Creamy and rich, without cream.

Short pasta served with oxtail stew sauce. The meat is slow-cooked until very tender.

Traditional Roman dish with milk-fed veal intestine, cooked with tomato. It has an intense flavor and a unique creamy texture.

Stuffed pasta with a filling reminiscent of porchetta (spiced roasted pork). Flavorful and aromatic.

Short twisted pasta tossed with guanciale and pecorino (Gricia), enriched with crispy fried artichokes. A mix of Roman flavors.

Rice slowly cooked with a mix of seafood (mussels, clams, shrimp, squid). Creamy and sea-scented.

Creamy risotto prepared with a delicate scampi-based sauce. Sweet and refined taste.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. A classic, simple, and elegant seafood dish.

Bold combination of fresh mussels and Pecorino Romano cheese. Marine saltiness and cheese intensity together.

Soft potato gnocchi tossed with clams and cherry tomatoes (Pachino). Flavorful and balanced.

Gnocchi served with a rich sauce of mixed seafood and crustaceans. A hearty and flavorful dish.

Large tube-shaped pasta, tossed with squid rings and fresh cherry tomatoes. Pleasant texture and fresh taste.

Seafood variation of classic carbonara, prepared with smoked fish or seafood and egg cream. Rich and unique.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - burnt fingers). Tender and flavorful meat.

Beef cut with bone, grilled. The price is per 100g. Juicy and tasty.

Grilled beef cut into slices, served with fresh arugula, Parmesan shavings, and balsamic vinegar. Price per 100g.

Chicken stewed with tomato, wine, herbs, and sometimes olives or mushrooms. Rustic and flavorful.

Veal slices with prosciutto crudo and sage, cooked in white wine and butter. A very quick and tasty typical Roman main course.

Mixed selection of roasted or grilled meats. Ideal for tasting different types of meat.

Premium Danish beef, known for its tenderness and marbling. Grilled. Price per 100g.

Premium Italian beef cut (boneless rib steak), grilled. Price per 100g.

Giant bone-in steak with a long rib, like an axe. Very flavorful Italian meat. Price per 100g.

Grilled pork sausages. Juicy and spiced.

Young lamb cooked on the grill. Tender meat with a characteristic flavor.

Thin skewers of sheep or castrated lamb meat, typical of Abruzzo but popular in Rome. Grilled and very flavorful.

Dish based on squid, likely stewed or as pasta, served as a seafood main course.

Large shrimp cooked and deglazed with white wine. Delicate and aromatic.

Mixed fish and crustaceans baked or grilled. A rich dish for seafood lovers.

Mixed fry of small fish (paranza). Crispy and meant to be eaten whole (or almost).

Classic mixed fry of squid rings and shrimp. Golden and crispy, served with lemon.

Assortment of grilled fish and crustaceans. Smoky and light flavor.

Catalonian chicory sprouts served raw in a salad with an oil, garlic, and anchovy dressing. Fresh, crunchy, and slightly bitter.

Leafy green vegetable sautéed with garlic and chili pepper. Bitter and strong flavor.

Potatoes cut into pieces and baked with rosemary. Soft inside and golden outside.

Potatoes tossed with Pecorino cheese and black pepper, inspired by the famous Roman pasta. Rich and flavorful.

Focaccia stuffed with roasted porchetta and Roman puntarelle salad. A rustic and flavorful mix.

Focaccia with fresh tomato, mozzarella, and basil. Fresh and light.

Simple focaccia accompanied or stuffed with prosciutto crudo.

Focaccia stuffed with ingredients of your choice or of the day.

The most classic pizza with tomato, mozzarella, and basil.

Simple pizza topped only with tomato sauce, oil, and oregano. No cheese.

Traditional pizza with tomato, garlic, oregano, and oil. Flavorful and dairy-free.

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

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, ham, and olives.

Pizza with tomato, mozzarella, and sliced champignon mushrooms.

Spicy pizza with tomato, mozzarella, and spicy salami.

Pizza usually white with mozzarella, mushrooms, and sausage. Autumnal and rich flavor.

Pizza with tomato, mozzarella, and grilled or baked seasonal vegetables.

White pizza with a creamy mix of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

Pizza with mozzarella, fresh zucchini flowers, and salted anchovies. A classic Roman combination.

Premium version of Margherita with Campana DOP buffalo mozzarella.

Classic pizza with tomato, mozzarella, mushrooms, and prosciutto crudo or cotto.

Pizza loved by children with mozzarella, french fries, and wurstel.

Fresh pizza with bresaola (cured beef), arugula, and Parmesan shavings added raw after cooking.

Pizza with buffalo mozzarella and fresh cherry tomatoes.

White pizza with mozzarella and cooked ham. Simple and delicate.

Margherita enriched with 'Nduja, a spicy spreadable Calabrian cured meat.

Pizza with tomato, mozzarella, oil-packed tuna, and sliced onion.

Pizza with smoked provola and Speck (smoked ham). Mountain flavor.

Rich pizza with provola, porcini mushrooms, and speck. Intense and woodsy flavor.

White pizza inspired by Gricia pasta: mozzarella, guanciale, pecorino, and black pepper.

Pizza with tomato, guanciale, and pecorino, inspired by the famous pasta dish.

Special pizza with buffalo mozzarella, porcini mushrooms, and sausage.

Decadent pizza with buffalo mozzarella, baked potatoes, and crispy pancetta.

Pizza with smoked salmon and fresh arugula. Often served as a white pizza.

Seafood pizza with a pink sauce base (tomato and cream or mayonnaise). Unique.

Pizza with shrimp and fresh arugula. Light and delicate.