Ristorante St. Ana

A traditional Roman-Jewish dish featuring a whole artichoke deep-fried until crispy. The outer leaves are crunchy like chips, while the heart remains tender. Nutty, savory, and golden-brown.

Layers of sliced eggplant baked with tomato sauce, mozzarella, and parmesan cheese. Soft, rich, and savory comfort food. Similar to a vegetable lasagna but without the pasta.

Warm, melted pecorino cheese served with shavings of earthy black truffles from Norcia. Salty, creamy, and intensely aromatic. Best eaten quickly while the cheese is gooey.

A savory custard made from artichokes, served with a rich parmesan cheese sauce and topped with fried leeks. Smooth and creamy texture with delicate vegetable flavors.

Finely chopped raw beef fillet seasoned and topped with aromatic black truffles. Soft, fresh texture with a rich, earthy flavor profile. Served cool.

Thinly sliced cured ham (prosciutto) from the Langhirano region. Salty, sweet, and delicate melt-in-the-mouth texture. Served as a cold appetizer.

A classic Italian pairing of savory cured ham and sweet, juicy cantaloupe melon. Refreshing and balanced.

Fresh mozzarella cheese made from buffalo milk. Richer and creamier than cow's milk mozzarella with a soft, elastic texture. Mild and milky flavor.

Fresh raw artichokes thinly sliced and tossed with crunchy celery hearts and cubes of Emmental cheese. Crisp, nutty, and refreshing.

Toasted bread slices topped with savory roasted porcini mushrooms. Crunchy bread contrasts with the soft, earthy topping.

Flat ribbon pasta served with a rich, slow-cooked beef meat sauce. Hearty and savory comfort food.

Thick, hand-rolled pasta served in a creamy cheese and black pepper sauce (Cacio e Pepe style), topped with crunchy fried artichokes. Chewy texture with a sharp, savory flavor.

Iconic Roman pasta dish with a creamy sauce made from eggs, Pecorino cheese, cured pork jowl (guanciale), and black pepper. Rich, salty, and velvety.

Layers of pasta sheets baked with a white meat sauce (no tomato), earthy porcini mushrooms, and truffles. Creamy, aromatic, and decadent.

Creamy risotto cooked with sparkling Prosecco wine and finished with black truffles. Elegant and aromatic with a slight acidity from the wine balancing the richness.

Flat ribbon pasta tossed with sautéed porcini mushrooms. A simple yet flavorful dish highlighting the earthy, nutty taste of the mushrooms.

Spaghetti served at a warm-but-not-hot temperature, perfect for summer. Dressed with a smooth sauce of sweet cherry tomatoes (datterini), parmesan cheese, and fresh basil.

A tender cut of beef fillet cooked on the grill. Juicy and savory with a simple preparation to highlight the meat's quality.

Tender beef fillet served with your choice of sauce: citrusy orange, spicy green peppercorn, or earthy black truffle. Rich and flavorful.

Grilled beef fillet served sliced ('tagliata' style) and seasoned with aromatic rosemary. Tender and savory.

Savory beef meatballs cooked with earthy porcini mushrooms. A comforting and hearty main dish.

Lamb chops prepared to your liking: either breaded and fried for a crispy coating, or grilled for a smoky flavor. Distinctive lamb taste.

A lean and tender cut of veal, lightly grilled. Mild flavor and soft texture.

Veal cutlet breaded and pan-fried until golden and crispy. Tender on the inside with a crunchy exterior.

Grilled beef sliced thin and dressed with a mix of fresh herbs. Light, savory, and aromatic.

Whole or large pieces of porcini mushrooms roasted to enhance their nutty, meaty flavor. Served as a main dish for mushroom lovers.

Raw porcini mushrooms sliced thinly and served with crunchy celery and parmesan shavings. Earthy and crisp.

Sliced raw artichokes mixed with celery hearts and Emmental cheese. A fresh, crunchy salad.

Deep-fried whole artichoke in the Roman-Jewish style. Crispy leaves and tender heart.

Bitter chicory greens sautéed with garlic, olive oil, and chili pepper. A savory, healthy side dish.

Potatoes roasted until golden brown on the outside and soft on the inside. Classic accompaniment.

Sautéed escarole greens flavored with savory anchovies, olives, pine nuts, and a hint of spice. A complex and traditional Roman side dish.

Slices of fresh tomato and buffalo mozzarella cheese topped with basil leaves. Fresh, milky, and light.

Clams cooked in a pan with white wine, garlic, and oil. Briny, savory, and served in their own broth.

Mussels cooked with generous amounts of black pepper. Spicy and salty shellfish dish.

Small squid lightly battered and deep-fried. Crispy on the outside and tender on the inside.

Fresh raw salmon chopped and seasoned with chives. Delicate, fatty texture with a mild flavor.

Thin slices of raw red tuna served with sweet red onion and ginger zest. Fresh seafood with a spicy-sweet accent.

Thick hand-rolled pasta served with mussels, sweet tomatoes, and savory sheep cheese. A flavorful mix of seafood and land ingredients.

Thick spaghetti tossed with tender squid, zucchini, and grated bottarga (cured fish roe). Salty, umami-rich, and complex.

Creamy rice dish cooked with salmon and topped with a tart raspberry sauce. Rich seafood flavor contrasted with fruity acidity.

Soft potato dumplings served in a sauce with mussels and clams. Tender texture with briny seafood flavors.

Classic spaghetti alle vongole. Pasta served with clams in a garlic and olive oil sauce. Simple, salty, and delicious.

Large tube pasta served with chunks of meaty swordfish and sweet Pachino tomatoes. Robust and satisfying.

Cod fillets cooked in a tomato sauce with raisins, pine nuts, and onions. A traditional dish with a sweet and savory balance.

Tuna steak coated in crushed almonds and served with a citrusy orange sauce. Nutty texture with zesty flavor.

Boiled prawns served with a fresh salad of raw onions and tomatoes dressed in vinaigrette. Sweet seafood with tangy, crisp vegetables.

Fillet of sea bass simply grilled. Flaky white fish with a light, smoky flavor.

Amberjack fish cooked 'hunter style' with vinegar, garlic, and rosemary. Savory, aromatic, and slightly tangy.

Classic Italian dessert made with coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa. Sweet, creamy, and coffee-flavored.

A semi-frozen dessert mousse flavored with Amaretto di Saronno liqueur. Almond-like sweetness with a cold, creamy texture.

Rich vanilla custard topped with a layer of hardened caramelized sugar, flambéed before serving. Creamy interior with a crunchy top.

Chocolate hazelnut dessert inspired by Ferrero Rocher, served with raspberry sauce. Crunchy, nutty, and rich chocolate flavor.

Moist cake containing apples and almonds, served with a fruity mango sauce. Sweet and tender.

Ice cream flavored with candied chestnuts (marron glacé) and spiked with cognac brandy. Sweet, nutty, and boozy.

Rich chocolate ice cream infused with rum. Dark chocolate flavor with an aromatic kick.

Choice of ice cream: refreshing citrusy lemon or rich, custard-like zabaione (egg yolk and Marsala wine).

Ripe fresh strawberries served with sweetened whipped cream. Simple, light, and delicious.

Sliced fresh pineapple, served plain or enhanced with sweet Maraschino liqueur. Juicy and tropical.

Serving of bread for the meal. Charged per person.