Ristorante Pizzeria Lo Zio Frankie

A classic Roman street food snack consisting of a fried rice ball. Inside, you'll find tomato-seasoned rice and a core of melted mozzarella. Crispy on the outside, soft and savory on the inside.

A delicate zucchini blossom filled with mozzarella cheese and a hint of anchovy for saltiness. It is battered and deep-fried until golden. A popular Roman appetizer with a mix of creamy and crispy textures.

Fillets of baccalà (salted cod) that have been battered and deep-fried. The fish is tender and flaky, encased in a light, crunchy batter. A traditional Roman specialty.

Green olives pitted and stuffed with a seasoned meat mixture, then breaded and fried. Savory, slightly salty, and perfect for snacking. Originating from the Marche region but popular throughout Italy.

Small balls or nuggets of mozzarella cheese, breaded and deep-fried. They offer a warm, gooey cheese center with a crunchy exterior. Served as a shared appetizer.

Bite-sized pieces of chicken meat, breaded and fried. A familiar comfort food with a crispy coating and tender meat.

A large potato croquette with a rich filling of mortadella sausage, creamy stracciatella cheese, and pistachios. Breaded and fried to a golden brown. Soft potato texture with savory and nutty flavors.

A sampler of three small fried rice balls (supplì), each flavored like a classic Roman pasta dish: Cheese and pepper (Cacio e Pepe), Tomato and guanciale (Amatriciana), and Egg and bacon (Carbonara). A great way to taste different Roman flavors.

An assortment of fried Roman appetizers including rice croquettes, stuffed zucchini flowers, cod, olives, and mozzarella. Ideal for sharing to sample various traditional fried snacks.

A fresh salad with mixed greens and seasonal vegetables. Light and refreshing, served with a simple dressing.

Assorted vegetables such as eggplant, zucchini, and peppers, grilled to enhance their natural sweetness. Seasoned with olive oil and herbs.

Broccoli florets sautéed in a pan, likely with garlic and olive oil. Tender yet slightly crisp.

Bitter chicory greens pan-fried with garlic and chili pepper. A traditional Roman side dish with a distinct savory and bitter flavor.

Cooked spinach leaves sautéed with butter and topped with grated Parmesan cheese. Rich and flavorful.

Potatoes roasted in the oven with rosemary and olive oil until golden and crispy on the edges.

Classic french fries. Deep-fried potato strips, salted and served hot.

A substantial salad featuring grilled chicken breast and Parmesan cheese. Includes fresh vegetables and croutons for crunch. A healthy and filling main dish option.

A fresh salad topped with slices of smoked salmon. Accented with the sweetness of oranges and the crunch of walnuts. A flavorful combination of textures.

A salad highlighting fresh Buffalo mozzarella cheese and Mediterranean vegetables like artichokes and olives. Served with croutons over greens.

A large sharing platter featuring a variety of Italian antipasti. Includes cured meats, cheeses, preserved vegetables, and house specialties. Perfect for tasting a bit of everything.

Fresh, milky buffalo mozzarella served with thin slices of savory Parma ham. A classic Italian pairing of simple, high-quality ingredients.

A board of assorted cheeses, ranging from mild to strong. Accompanied by fruit and sweet jams to complement the salty cheese.

Traditional beef or pork meatballs cooked in a rich tomato sauce. Served with bread for dipping in the sauce (scarpetta). Comforting and savory.

Thick, hollow spaghetti-like pasta served in a sauce made from tomatoes, cured pork cheek (guanciale), and Pecorino cheese. A quintessential Roman dish with a rich, savory flavor.

Fresh, thick spaghetti pasta tossed with a creamy emulsion of Pecorino Romano cheese and black pepper. Simple yet intensely flavorful and spicy from the pepper.

Pasta served with crispy guanciale (cured pork cheek) and Pecorino cheese, without tomato. Often called 'white Amatriciana'. Salty and rich.

Spaghetti tossed with a creamy sauce made from raw eggs, Pecorino cheese, and crispy guanciale, finished with black pepper. A rich and creamy Roman classic.

Baked pasta dish with layers of flat noodles, meat sauce (ragù), creamy béchamel, and cheese. Hearty and comforting.

Ribbon-like pasta served with a traditional meat sauce from Bologna. The sauce is slow-cooked with tomatoes and minced meat for deep flavor.

Fresh stuffed pasta pockets filled with mild ricotta cheese and spinach. Served with either a simple tomato sauce or melted butter and sage.

Thin slices of veal topped with prosciutto and fresh sage, sautéed in white wine. A tender and aromatic Roman dish served with potatoes.

"Hunter's style" chicken stewed with herbs, garlic, and wine. The vinegar adds a slight tang to the savory sauce. Rustic and flavorful.

Pieces of lamb roasted in the oven until tender, usually seasoned with rosemary and garlic. Served with potatoes that have absorbed the meat juices.

Lamb chops breaded and deep-fried (scottadito). Crispy on the outside and juicy on the inside, typically eaten with your hands.

A generous platter of various grilled meats, suitable for sharing. Likely includes sausages, ribs, or chops, cooked over a grill for a smoky flavor.

A simple beef steak grilled to your preference. Savory and juicy, focusing on the quality of the meat.

Sliced beef steak (tagliata) served in one of two styles: topped with savory porcini mushrooms or fresh arugula and shaved Parmesan cheese.

A tender cut of beef fillet served with your choice of topping: rich porcini mushrooms or a creamy, slightly spicy green pepper sauce.

Premium Black Angus steak served on a hot stone, allowing you to cook each bite to your liking at the table. Available in two sizes.

A deluxe seafood platter combining raw items like tartare and oysters with cooked appetizers. A comprehensive way to taste the sea's offerings.

Fresh raw oysters served on the half shell. Briny and delicate, typically eaten with a squeeze of lemon.

A cold salad of boiled seafood including octopus, squid, and shrimp. Marinated in olive oil, lemon, and parsley for a light and zesty appetizer.

Tender pieces of boiled octopus tossed with boiled potatoes and parsley. Dressed with olive oil. A classic Italian seafood antipasto.

Fresh mussels cooked in a pan until they open, usually with white wine, garlic, and parsley. Served with bread to soak up the broth.

Small squid lightly battered and deep-fried until golden. Served in a paper cone (cuoppo) as a street-food style snack.

Shrimp sautéed with garlic and oil, and often chili pepper. Flavorful and savory.

Spaghetti pasta served with clams (vongole), asparagus pieces, and grated bottarga (cured fish roe). A sophisticated dish with briney and earthy flavors.

Thick spaghetti pasta served with a smooth potato cream sauce and topped with grilled octopus. Creamy texture with smoky seafood notes.

Large tube pasta paired with firm monkfish chunks and sweet cherry tomatoes. A hearty seafood pasta dish.

Creamy rice dish cooked with scampi (langoustines) and a rich seafood cream. Soft texture with delicate shellfish flavor.

Stuffed pasta filled with ricotta and flavored with saffron and lime. Served in a savory seafood sauce, creating a unique blend of creamy, citrusy, and saline tastes.

A platter of assorted grilled fish and seafood designed to be shared. Typically includes fish fillets, prawns, and squid, grilled simply with olive oil.

A fillet of salmon served with a zesty arugula (rocket) pesto and topped with almonds for crunch. Rich fish balanced by the peppery greens.

Tuna steak seared on the outside and raw in the center. Garnished with pistachios and sweet caramelized onions.

Mixed fried seafood featuring calamari (squid rings) and shrimp. Crispy, golden, and served with lemon. A seaside staple.

Roasted octopus tentacles served over a bed of smooth potato cream. The octopus is crispy on the outside and tender inside.