Ristorante Pizzeria La Francescana

Basket of fresh bread to accompany the meal. Essential for 'scarpetta' (mopping up sauce).

A classic Italian appetizer. Slices of salty Parma ham served on sweet melon wedges. A refreshing sweet-salty contrast.

A selection of various house appetizers. Usually includes cured meats, cheeses, and pickled vegetables.

The house's special appetizer. A rich selection of the chef's specialties, varying by season.

Boiled cold mollusks and crustaceans, dressed with oil, lemon, and parsley. Fresh and light, delicate sea flavor.

Aged Parma ham DOP. Sweet and refined flavor, soft texture.

Fresh stretched-curd cheese made from buffalo milk. Rich, milky, and juicy.

Breaded and fried potato bites. Crispy outside and soft inside.

Classic Roman fried items. Supplì is a fried tomato rice ball; zucchini flower is battered and fried.

Breaded and fried green olives stuffed with meat, accompanied by small breaded and fried mozzarella balls. A warm and flavorful treat.

Desalted cod fillets, battered and fried. Soft white fish inside a crispy crust.

Breaded and fried crab meat, served with the claw as a 'handle'. Sweet crustacean flavor.

Slices of toasted bread topped with various ingredients such as fresh tomatoes, oil, and garlic. Crispy and flavorful.

Egg pasta filled with meat served in hot broth. A traditional, comforting, and flavorful dish.

Small-shaped pasta cooked in broth. Light and delicate, ideal for warming up.

Soup with broth, toasted bread, and a fresh egg added raw that cooks in the heat of the broth.

Roman soup based on meat broth into which a mixture of eggs and Parmesan is poured, forming soft 'stracci' (shreds).

Fresh egg pasta with a rich and creamy sauce of cream, mushrooms, sweet peas, and cooked ham.

Egg pasta with aromatic porcini mushrooms. Earthy and forest-scented flavor.

Thick fresh pasta with crispy guanciale, tomato, and Pecorino. A classic Roman dish with a strong flavor.

Pasta with egg cream, Pecorino Romano, black pepper, and crispy guanciale. Rich, savory, and creamy without cream.

Short pasta in a spicy tomato sauce with garlic and chili pepper. Simple but with character.

Thick fresh spaghetti with a Pecorino Romano cream and abundant ground black pepper. Savory and slightly spicy.

Short pasta in a creamy pink sauce with tomato, cream, and a splash of vodka. Soft and retro taste.

Pasta filled with fresh ricotta and spinach, served with a choice of sauce (often butter and sage or tomato).

Rice creamed with a delicate scampi-based sauce. Sweet crustacean flavor and velvety texture.

Rice cooked with scampi and prawns. A refined and tasty seafood dish.

Rice with a mix of seafood (mussels, clams, squid). Intense sea flavor.

Long pasta with fresh crustaceans and mollusks (clams, mussels, shrimp). A rich and fragrant dish.

Pasta with clams sautéed in white wine with garlic, oil, and parsley. An essential and flavorful classic.

Thick fresh spaghetti served with lobster and cherry tomatoes. A prized dish with a strong crustacean flavor.

Thick fresh pasta with scampi and prawns. Rich seafood flavor.

Fresh pasta with a complex and colorful dressing: sweet cherry tomatoes, delicate zucchini flowers, and seafood.

A typical Lazio combination: the saltiness of mussels meets the creaminess of Pecorino Romano.

Flattened pasta with sweet shrimp, Pachino tomatoes, and zucchini flowers. Light and spring-like.

Egg pasta in a creamy sauce (often with cream) and smoked or fresh salmon. Rich and round flavor.

Grilled milk-fed lamb chops. Eaten with hands because they 'burn the fingers'.

Slices of meat cooked in tomato sauce with garlic and oregano. The meat is tender and flavorful.

Beef cut cooked simply on the grill. Enhances the natural flavor of the meat.

Grilled pork cutlet. Juicy and flavorful meat with grilled aromas.

Floured meat slices (usually veal) fried in butter or oil. Golden and crispy.

Breaded and fried lamb chops. A crispy alternative to the classic grilled lamb.

Breaded cutlet enriched with ham and melted cheese on top, sometimes with a bit of tomato. Very rich.

The most tender cut of beef, grilled. Lean, soft, and succulent.

Beef fillet served with a creamy spicy green pepper sauce or flambéed with cognac. A classic and elegant dish.

Large T-bone steak, grilled, usually rare. Price calculated by weight.

Mixed selection of grilled meats (beef, pork, lamb, chicken). Ideal for tasting various cuts.

Prime cut of veal grilled. Light, tender, and delicate meat.

Lean veal slice simply grilled. Light and dietetic.

Layered baked eggplant dish with tomato, mozzarella, and Parmesan. A rich and tasty vegetarian dish.

Thin slices of veal with Parma ham and sage, cooked in white wine. Tender and very flavorful.

Floured meat slices cooked in a pan with a rich sauce of cream, mushrooms, peas, and ham.

Thin slices of meat cooked with lemon juice. Fresh and aromatic, with a citrus flavor.

Smoked stretched-curd cheese cooked on the grill until soft and stringy with an external crust.

Thin strips of beef sautéed in a pan and served on a bed of fresh arugula (and often Parmesan shavings).

Beef steak grilled and served sliced. Usually accompanied by arugula or potatoes.

Thin slices of meat floured and cooked, deglazed with white wine. Delicate flavor.

Thin slices of meat cooked with Marsala wine. Sweet and aromatic flavor.

Young chicken, butterflied, flattened, and grilled with spicy oil and herbs.

Fresh mussels opened in a pan with garlic, oil, parsley, and white wine. Flavorful sauce to enjoy with bread.

Floured and fried squid and shrimp mix. Crispy and golden, served with lemon.

Imperial prawns, usually grilled or baked. Prized sweet-tasting crustaceans.

Fresh fish of the day grilled. Price by weight.

Turbot (delicate flatfish) baked with a side of potatoes. Price by weight.

Clams sautéed in a pan with oil and garlic. Similar to marinara but often with only clams.

Grilled or baked scampi. Enhances the natural sweetness of the crustacean.

Very delicate flatfish, prepared in various ways (meunière, grilled).

Pieces of squid and shrimp skewered and grilled, often with aromatic breadcrumbs.

Whole squid cooked on the grill. Light and tasty.

Mixed selection of grilled fish and crustaceans.

Grilled swordfish steak. Firm flesh similar to a fish steak.

Boiled or sautéed asparagus, often served with oil and lemon.

Whole artichokes cooked with garlic, oil, and mint. Tender and very aromatic.

Mixed fresh leafy greens. A light side dish.

Seasonal vegetables (spinach, chard, or chicory) boiled and sautéed.

Fried potato sticks. The classic side dish par excellence.

Local semi-aged cheese, mild flavor.

Blue cheese with a strong, spicy flavor and creamy texture.

Hard Swiss cheese, sweet and nutty flavor.

Hard, granular aged cheese. Rich, umami flavor.

Aged sheep's milk cheese. Salty and intense flavor.

White pizza base seasoned only with oil and salt (and sometimes rosemary). Crispy and simple.

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

Margherita pizza enriched with DOP Campania buffalo mozzarella.

Traditionally with tomato, mozzarella, anchovies, and oregano.

Simple red pizza with tomato, garlic, oregano, and oil. No cheese.

Pizza base (tomato and mozzarella) with sliced button mushrooms.

Pizza with prized porcini mushrooms. Intense forest flavor.

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

White or red pizza with zucchini flowers and anchovies. Delicate and savory flavor combined.

White pizza with a blend of four cheeses (e.g., mozzarella, gorgonzola, fontina, Parmesan). Creamy and intense.

Red pizza (usually without mozzarella) with mixed seafood.

Vegetarian pizza with grilled or baked vegetables (eggplant, zucchini, peppers).

Fresh pizza with Pachino tomatoes, raw arugula added after cooking, and Parmesan shavings.

Pizza with spicy salami. Strong flavor.

A pizza loved by children, with mozzarella and slices of wurstel.

White pizza with bresaola (lean beef), arugula, and Parmesan added raw.

Pizza with smoked salmon, often on a white base.

Flavorful pizza with the bitterness of radicchio and the spicy creaminess of gorgonzola.

Pizza with oil-packed tuna and onions (often red). Rustic flavor.

Pizza with crumbled sausage and sautéed vegetables (broccoli rabe or bitter chicory). Very traditional in Rome.

Pizza 'American style', with wurstel and french fries on top.

Toasted bread or pizza base with mozzarella and cooked ham, baked.

Crispy base with mozzarella and salted anchovies.

House special crostini rich with toppings: mozzarella, mushrooms, sweet peas, and ham.

Half-moon shaped folded pizza, filled (usually with tomato, mozzarella, and ham/egg).

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

Egg and milk custard with a liquid caramel topping. Soft and sweet.

Selection of daily cakes and desserts displayed at the counter.

Cup with mixed ice cream scoops (custard, chocolate, fruit).

Semi-frozen lemon dessert, digestive and refreshing, to drink or eat with a spoon.

Slices of fresh pineapple.

Whole fresh fruit or in pieces, depending on availability.

Fresh fruit salad cut into cubes, dressed with lemon juice and sugar.

Cup of fresh strawberries, served plain or with lemon/cream.

Large bottle of water (still or sparkling).

Small bottle of water (still or sparkling).

Large bottle of beer (usually 66cl).

Standard bottle of beer (33cl).

Large mug of draft beer.

Small glass of draft beer.

Cola carbonated drink, large size.

Cola carbonated drink, small size.

Orange carbonated drink, large size.

Orange carbonated drink, small size.

Sweet, clear lemon-flavored carbonated drink.

Classic Italian Espresso.

Digestifs and bitters produced in Italy (e.g., Limoncello, Amaro del Capo, Grappa).

Imported alcoholic beverages and spirits (e.g., Whisky, Cognac, Vodka).