Ristorante Pizzeria Tiburtina "Toro Rosso "

Aged cured ham served in slices. Sweet and salty flavor, soft texture. Classic Italian appetizer.

An assortment of Italian Protected Designation of Origin cheeses. Variety of flavors and textures, from sweet to spicy. Often served with honey or jams.

Mixed selection of house cured meats and cheeses. Ideal for sharing. Often accompanied by bread or focaccia.

Platter of mixed cured meats such as salami, ham, and loin. Rustic and traditional flavors. Perfect to start the meal.

Cured ham paired with fresh Campana buffalo mozzarella. Contrast between the saltiness of the ham and the milky sweetness of the cheese. Fresh and light dish.

Buffalo mozzarella wrapped in ham and lightly grilled. The heat slightly melts the cheese and crisps the cured meat. Rich and smoky flavor.

Buffalo mozzarella served with zucchini and anchovy fillets. A mix of freshness, vegetable sweetness, and marine savoriness. Balanced appetizer.

Thin slices of bresaola (cured beef) dressed with fresh arugula and Grana cheese shavings. Light, protein-rich, and flavorful dish. Usually dressed with oil and lemon.

Breaded and fried sandwich with mozzarella, enhanced with speck and truffle aroma. Crispy outside and gooey inside. Intense and rustic taste.

Fresh seasonal vegetables coated in a light batter and fried. Served hot and crispy in a paper cone. Delicious vegetarian snack.

Small breaded and fried eggplant meatballs. Soft and flavorful inside. A classic vegetarian appetizer.

Breaded and fried chicken bites. Golden and crispy. Very popular with children too.

Fried chicken wings until crispy. Flavorful and juicy. To be eaten with hands.

Fried zucchini flowers in batter, often stuffed with mozzarella and anchovies. Delicate and crispy. Typical appetizer of Roman tradition.

Pitted green olives, stuffed with meat, breaded and fried. Marche specialty with a rich flavor. Crispy outside, soft inside.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. One of the kings of Roman street food. Eaten hot.

Breaded and fried mini mozzarella balls. Gooey and golden bites. Ideal for snacking while waiting.

Breaded and fried potato puree cylinders, often with a cheese center. Simple and comforting flavor. Soft inside.

Desalted cod fillets coated in batter and fried. Tender white fish inside a crispy shell. Traditional Roman dish.

Slice of toasted bread topped with fresh cherry tomatoes and buffalo mozzarella. Simple, fresh, and tasty.

Toasted homemade bread with diced tomatoes, oil, salt, and basil. The quintessential Italian appetizer.

Toasted bread rubbed with fresh garlic and seasoned with extra virgin olive oil. Pungent and aromatic flavor.

Rich bruschetta with a four-cheese cream, garnished with crunchy walnuts and honey. Mix of sweet and savory flavors.

Warm toasted bread with thin slices of Colonnata lard that melt slightly. Delicate and enveloping flavor.

Bruschetta with creamy stracciatella cheese and cured ham. Contrast of textures and flavors.

Toasted bread topped with sautéed chicory (slightly bitter) and melted provola cheese. Rustic and bold flavor.

Typical T-bone steak, thick cut. Tender and flavorful scottona beef. Grilled over charcoal, usually served rare.

Grilled beef meat cut into strips before serving. Tender and juicy. Simple dish that enhances the quality of the meat.

Large half-kilo beef burger served with french fries. A very substantial single dish.

Angus beef steak, cube roll cut (boneless ribeye). Very marbled and flavorful meat. Grilled.

Danish beef steak with bone. Meat known for its tenderness and intense flavor. Grilled over charcoal.

Grilled beef tagliata served with porcini mushrooms. The earthy aroma of the mushrooms accompanies the juicy meat.

Beef tagliata served on a bed of arugula, with Grana shavings and Pachino tomatoes. Fresh and complete dish.

House version of beef tagliata. Special chef's preparation.

Beef tagliata enriched with radicchio, Grana cheese, and a touch of honey. Also includes sun-dried tomatoes and walnuts. Complex and flavorful mix of tastes.

Beef tagliata served with sweet caramelized onions. The sweet flavor of the onions balances the saltiness of the meat.

Lamb skewers typical of Abruzzese cuisine. Grilled, flavorful, and juicy. Eaten directly from the skewer.

Skewers with alternating pieces of chicken and turkey. Light and flavorful white meat, grilled.

White pizza with buffalo mozzarella and Pachino tomatoes. Crispy dough and fresh toppings.

White pizza topped raw with fresh arugula, bresaola slices, and Grana shavings. Light and flavorful dish.

White pizza with aromatic porcini mushrooms and cherry tomatoes. Earthy flavor and tomato sweetness.

White pizza with zucchini and crispy pancetta. Classic and flavorful combination.

Half-moon folded pizza filled with ricotta, salami, and mozzarella. Topped on the outside with tomato and cheese.

Folded pizza filled with cured ham and mozzarella. Topped externally with Grana cheese and more mozzarella.

Simple pizza base (focaccia) served with ham. Ideal for those who love simple flavors.

Pizza with zucchini flowers and anchovies. A classic of Roman tradition, flavorful and unique.

Slice of toasted bread or pizza base topped with cooked ham and often melted cheese. Simple and tasty.