Stella Gemella

Smoked fish served cold in thin slices. A classic light and flavorful seafood appetizer.

Thinly sliced aged raw ham. Italian cured meat with a sweet and salty taste.

Classic summer pairing of salty raw ham and sweet fresh melon.

Thin slices of bresaola (aged beef) served with fresh arugula and Grana cheese shavings.

Rustic salad of cannellini beans and tuna in oil, simply dressed.

Mixed selection of sliced Italian cured meats, served on a wooden board.

Slices of smoked provola cheese dressed with balsamic vinegar.

Fresh mozzarella made from buffalo milk. Soft, juicy, and with an intense milky flavor.

Fried rice ball stuffed. Supplì is a Roman specialty with tomato, arancino can have various fillings.

Breaded and fried potato puree cylinders. Crispy outside and soft inside.

Small breaded and fried mozzarella bites, served hot and stringy.

Green pitted olives, stuffed with minced meat, breaded and fried.

Fried zucchini flowers in batter, usually stuffed with mozzarella and anchovies.

Desalted cod fillet coated in batter and fried. A classic of Roman street food.

Breaded and fried crab sticks (surimi).

Mixed seasonal vegetables cut into pieces, battered and fried.

Mixed tasting of various fried house specialties.

Toasted bread slice topped with fresh tomato, oil, garlic, and basil.

Toasted bread with fresh tomato and arugula.

Toasted bread with fresh tomato and mozzarella.

Toasted bread garnished with smoked salmon.

Toasted bread with slices of raw ham.

Toasted bread with artichokes, usually in oil or artichoke cream.

Toasted bread with sautéed porcini mushrooms.

Toasted bread with truffle pâté or cream.

Toasted bread spread with Ciauscolo, a soft salami typical of the Marche region.

Toasted bread with olive pâté.

Toasted bread with a creamy whipped cod spread.

Toasted bread with fresh ricotta and spinach.

Crispy white pizza seasoned only with oil and salt (and sometimes rosemary).

Focaccia served with slices of raw ham.

Focaccia topped raw with arugula, buffalo mozzarella, and cherry tomatoes.

Focaccia with a sweet and savory fresh topping of seasonal fruit and ham.

Focaccia with typical winter ingredients: creamy cheese (stracciatella) and seasoned chicory (puntarelle).

Pizza folded in half, filled with cooked ham, mozzarella, and egg.

Closed pizza filled with fresh ricotta, mozzarella, and cooked ham.

Pizza with tomato, anchovies, and oregano (no mozzarella).

The classic Italian pizza with tomato sauce, mozzarella, and basil.

Variation of Margherita with DOP certified buffalo mozzarella from Campania.

Margherita pizza with added raw ham.

Pizza with tomato, mozzarella, and champignon mushrooms.

Pizza with mushrooms and choice of crumbled sausage or ham.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives.

Simple pizza without cheese, with tomato, garlic, oregano, and oil.

Flavorful pizza with a red base, grated Grana cheese, and spicy chili pepper.

Spicy pizza with tomato, mozzarella, and spicy salami (Ventricina type).

Pizza with tomato, mozzarella, and crumbled fresh sausage.

Pizza with fresh ingredients added after cooking.

Pizza with intensely flavored Taleggio cheese and scarola endive.

Pizza with tomato, mozzarella, tuna, and onions.

Pizza served in a large portion for sharing, with the option to choose multiple flavors.

White pizza (without tomato sauce) with smoked cheese and fresh tomatoes.

White pizza with buffalo mozzarella and cherry tomatoes.

White pizza with smoked salmon.

White pizza with blue cheese (gorgonzola) and red radicchio, strong flavor.

White pizza with artichokes and Grana cheese shavings.

White pizza, a classic Roman combination of zucchini flowers and salted anchovies.

White pizza with fresh ingredients added: beef salami, arugula, and aged cheese.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, fontina, parmesan).

White pizza with smoked cheese and typical Northern Italian smoked ham.

White pizza with shrimp and arugula.

Rustic white pizza with vegetables (often chicory or broccoli rabe), sausage, and smoked cheese.

White pizza with sautéed porcini mushrooms.

White pizza flavored with black truffle.

Ortolana pizza with a mix of roasted or grilled summer vegetables.

White pizza with a creamy potato base.

Gourmet pizza with soft fresh cheese and smoked swordfish.

Toasted bread slices with melted mozzarella and ham.

Warm toasted bread with mozzarella and anchovies.

Toasted bread with mozzarella and smoked salmon.

Rich toasted bread with mozzarella, ham, and mushrooms.

Toasted bread with sautéed chicory (re-sautéed with garlic and chili pepper).

Baked scamorza cheese, served hot in a terracotta dish.

Melted scamorza with added ham.

Melted scamorza with mushrooms.

Melted scamorza with artichokes.

Melted scamorza flavored with truffle.

Mixed seasonal fresh fruit salad.

Slices of fresh pineapple.

Cup of fresh strawberries.

Small wild strawberries, very fragrant and sweet.

Melon served with Port wine.

Traditional Roman-Jewish cake with ricotta cream and sour cherries, or a pistachio variant.

Puff pastry filled or served with zabaione cream (eggs and sweet wine).

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert based on cream. Brulè has a crunchy crust, Caramel has liquid caramel.

Sweet and silky cream pudding, served with fruit or caramel sauce.

Soft and airy chocolate cream.

Chocolate cakes: Sacher filled with jam, Caprese with almonds and no flour.

Small chocolate dessert with a soft center, served warm.

Desserts made with cooked apple and cinnamon.

Puff pastry dessert served warm with a creamy filling and fruit.

Single-serving dessert garnished with wild strawberries.

Typical Neapolitan mushroom-shaped leavened cake soaked in rum.

Cold creamy spoon dessert flavored with amaretti cookies.

Artisanal ice cream or Gelato Tartufo (ice cream ball covered in cocoa).

Cold spoon or drinkable dessert, digestive and refreshing, based on lemon.

Classic Italian lager beer, golden color and balanced taste.

Bock-style red beer, malty flavor with caramel notes.

Selection of international and national bottled beers.

Carbonated soft drinks (like Coca-Cola, Fanta, Sprite).

Bottled water, still or sparkling.

Italian sparkling white wine served on tap in a carafe.

Lazio white DOCG wine, fresh and dry.

Full-bodied red wine from central Italy.

Fine white wines from Friuli. Pinot Grigio (structured) or Sauvignon (aromatic).

Aromatic and mineral white wine.

High-quality Campanian white wines. Falanghina (fresh) or Greco di Tufo (structured).

Elegant Campanian white wine with hazelnut notes.

Lazio white wine, a blend of Chardonnay, Sauvignon, and Trebbiano.

Famous Tuscan red wine based on Sangiovese.

Soft and fruity Tuscan red wine.

Intense and spicy red wine from Abruzzo.

Spicy red wine produced in Lazio from an international grape variety.

Sparkling wines: Prosecco (dry white) or Brachetto (sweet red).

High-quality Italian Classic Method sparkling wines.

Prestigious French champagnes.

Italian espresso coffee.

Italian digestifs like Amaro, Limoncello, Grappa.

International spirits such as Whisky, Rum, Vodka.

Sweet wines to accompany dessert.