Riverside - Food Sounds Good

A light and crispy appetizer. The rice wafer is infused with saffron and served with fresh herb ricotta cheese and citrus zucchini.

Small, flavorful tuna meatballs. Accompanied by creamy white bean hummus and a fresh yogurt sauce.

Cod processed into a soft and creamy texture. Served with crispy taralli crumbs and broccoli.

Very thin slices of raw Chianina beef. Dressed with fresh arugula, orange segments, and a sweet-sour touch of strawberry and balsamic vinegar.

A soft cake of sweet vegetables. Enriched with a goat cheese sauce and crispy guanciale for a contrast of flavors.

An assorted selection of appetizers chosen by the chef. Ideal for tasting various house specialties in a single dish.

Large-format short pasta with the classic Roman sauce. Eggs, Pecorino Romano, black pepper, and crispy guanciale.

Fresh pasta similar to thick spaghetti. Served with a seafood variation of amatriciana sauce, based on tomato and fish.

Thick spaghetti with a rich and flavorful Mediterranean-inspired topping. Complemented by the creaminess of buffalo stracciatella.

Small gnocchi served with a rich crustacean cream. Includes crab meat and fresh citrus notes to balance the dish.

Flat, egg-based long pasta served with prized porcini mushrooms. Sautéed in butter to enhance the earthy flavor of the mushrooms.

Chianina beef seared quickly on the outside and raw in the center. Served with a dense meat sauce and sautéed bitter greens.

Tender roasted octopus tentacles. Accompanied by aromatic mashed potatoes and sweet onions.

Pork rolls stuffed with cheese and vegetables. Served with sweet green peppers and a red wine reduction.

Shrimp fried in a light and crispy batter. Served with goat cheese and fresh, summery sides.

Slow-cooked pork ribs coated in barbecue sauce. Served with spiced baby potatoes.

A fresh and crunchy cabbage and carrot salad, dressed with a creamy sauce.

Roman white pinsa without tomato. Topped with prosciutto crudo, creamy buffalo cheese, and semi-dried tomatoes.

Light white pinsa topped with bresaola (cured beef), fresh arugula, and parmesan. Finished with a strawberry-infused aromatic vinegar.

White pinsa rich in flavors. Topped with mozzarella, delicate zucchini flowers, salted anchovies, and creamy stracciatella.

The classic pinsa with tomato, mozzarella, and basil. Simple and traditional.

A classic Margherita enriched with parmesan. Red base with mozzarella and fresh basil.

Vegetarian pinsa with mozzarella and mixed fresh vegetables. Includes zucchini, peppers, and carrots with a crunchy breadcrumb topping.

Similar to a Parmigiana on pinsa. Red base with eggplant, mozzarella, and parmesan.

White pinsa with a classic combination of cheeses and fruit. The strong gorgonzola is balanced by the sweetness of pears and honey.

Fresh pinsa with lean cured meats. Topped with bresaola, arugula, parmesan, and almonds for a crunchy note.

Pinsa with bold flavors. Combines spicy Calabrian salami with the creaminess of stracchino cheese and crushed pistachios.

Elegant pinsa with fish and flowers. Topped with mozzarella, delicate zucchini flowers, salmon, and poppy seeds.

A gourmet focaccia with sweet and bitter contrasts. Sautéed vegetables, ricotta cheese, and fresh seasonal fruit.

A 'Carbonara' version of pinsa. Topped with egg, pecorino, black pepper, and crispy guanciale.

Flavorful focaccia inspired by Roman toppings. Sweet confit cherry tomatoes paired with guanciale and pecorino.

Pinsa with fresh and aromatic flavors. Topped with basil pesto, Pachino tomatoes, and pine nuts.

Flavorful pinsa with vegetables and cured meats. The classic combination of asparagus and pancetta on a mozzarella base.