Sugo

Assortment of mixed fried items from the house, ideal for sharing. Usually includes supplì, croquettes, and battered vegetables.

Fried pizza bites topped with tomato, mozzarella, and basil. Crispy outside and soft inside.

Lightly battered zucchini flowers, fried. Often filled with mozzarella and anchovies.

Desalted cod fillets, battered and fried until golden. A classic Roman street food.

Cured prosciutto slices served with fresh mozzarella.

Small octopuses slowly stewed in tomato sauce with black olives, served with toasted bread.

Fresh anchovies, floured and fried, served hot and crispy.

Fresh mussels sautéed with oil, garlic, parsley, and white wine.

Classic Italian appetizer with slices of sweet prosciutto crudo and fresh melon.

Selection of regional cured meats and cheeses, often accompanied by honey or jams.

Toasted bread slices topped with diced fresh tomatoes, garlic, basil, and olive oil.

Trio of bruschettas with various toppings, such as tomato, olive pâté, or vegetables.

Fresh stretched-curd cheese with a creamy center, served on a bed of arugula.

Small floured and fried calamari, tender and crispy.

Warm octopus salad with diced potatoes and fresh arugula, dressed with oil and lemon.

Boiled mixed seafood (mussels, clams, calamari, shrimp) dressed with oil, lemon, and parsley.

Long pasta dressed with a cream of egg yolk, pecorino romano, crispy guanciale, and black pepper.

Thick, hollow pasta dressed with tomato sauce, guanciale, and pecorino romano.

Fresh egg pasta tossed with abundant pecorino romano and freshly ground black pepper.

Egg pasta served with a rich, slow-cooked meat sauce.

Spaghetti served with tomato sauce and meatballs.

Stuffed pasta simply dressed with melted butter and sage leaves.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and parmesan, baked in the oven.

Long pasta sautéed with fresh clams, olive oil, garlic, chili pepper, and parsley.

Large-format short pasta served with fresh lobster and tomato sauce.

Fresh egg pasta finished in the oven, baked in parchment paper or foil to retain aromas.

Rice slowly cooked with fish broth and mixed seafood.

Creamy mushroom risotto enriched with pieces of pan-fried guanciale.

Simple pasta dish with tomato sauce and fresh basil.

Simple red pizza without cheese, topped with tomato, garlic, and oregano.

The most classic pizza with tomato, fior di latte mozzarella, and fresh basil.

Flavorful pizza with the addition of salted anchovies and oregano.

Pizza with prized Campanian buffalo mozzarella and pachino cherry tomatoes.

Pizza with tomato, mozzarella, cooked ham, mushrooms, artichoke hearts, and olives.

Pizza folded in half, filled with ricotta, salami, and mozzarella.

Spicy pizza with spicy salami.

Rustic pizza with vegetables and ham.

Creamy white pizza with cream, mushrooms, and ham.

Seafood pizza (mussels, clams, shrimp) without mozzarella.

White pizza with a blend of four flavorful cheeses.

Fresh pizza with arugula, parmesan shavings, and prosciutto crudo added after cooking.

Inspired by the Caprese salad, with buffalo mozzarella and fresh cherry tomatoes.

White pizza with salted anchovies and zucchini flowers.

Simple pizza base topped only with oil, salt, and oregano.

Typical Neapolitan pizza with sausage, smoked provola, and friarielli (turnip greens).

Pizza divided into four slices with different toppings.

Pizza with mushrooms and sausage, woodland flavors.

Pizza with a selection of mixed seasonal vegetables.

Simple focaccia flavored with garlic.

Fresh salad with mixed seasonal vegetables.

Salad of just green leaves.

Salad enriched with peppery arugula and sweet cherry tomatoes.

Large salad with grilled chicken breast.

Diced potatoes baked with rosemary.

Fried potato sticks.

Bitter leafy green, boiled and then sautéed with garlic and chili pepper.

Whole artichoke stewed with mint, garlic, and parsley.

Assortment of grilled fish and crustaceans.

Floured and fried shrimp and calamari rings.

Mixed fry of small fish, typical of maritime tradition.

Rich soup with various types of fish, crustaceans, and mollusks in tomato sauce.

Prized cut of beef cooked on the grill.

Beef fillet served with a creamy green peppercorn sauce.

Grilled beef cut into strips, served on arugula and topped with parmesan shavings.

Large T-bone steak, including fillet and sirloin.

Grilled lamb chops or pieces.

Assortment of various grilled meats.

Chicken stewed with tomato, aromatic herbs, and black olives.

Chicken cooked with porcini mushrooms.

Simple grilled chicken breast.

Large beef hamburger served with french fries.

Whole fish with white and delicate flesh, usually grilled or baked.

Also known as sea bass, a prized fish with a delicate flavor.

Large flatfish, firm and flavorful flesh.

Prized crustacean cut in half and grilled.

Small bottle of mineral water.

Standard bottle of mineral water.

Classic carbonated soft drinks.

Italian Espresso.

Decaffeinated Espresso.

Espresso with frothed milk.

Espresso diluted with hot water.

Herbal digestive liqueurs.

Sweet lemon liqueur, typical of southern Italy.

Sparkling and slightly bitter non-alcoholic aperitif.

Red non-alcoholic aperitif with a strong and bitter taste.

Famous Italian non-alcoholic aperitif, golden and spiced.

Tonic water.

Lemon-flavored beverage.

Non-alcoholic version of the Mojito, refreshing with mint and lime.

Non-alcoholic fruit juice mix.

Freshly squeezed orange juice.

Bottled fruit juice.

Iced tea with lemon or peach.

Variation of Spritz with Limoncello instead of Aperol.

Spritz with Campari, a more bitter and intense flavor.

The most famous Italian aperitif, sweet-bitter and sparkling.

Classic pre-dinner cocktail based on vermouth and bitters.

Strong and iconic cocktail, perfect balance between gin, vermouth, and bitters.

Italian red bitter served neat or on ice.

Italian vermouth, sweet (white) or aromatic (red).

Sweet and fruity Venetian cocktail.

Sparkling strawberry cocktail.

Glass of Italian sparkling white wine.

Fresh Cuban cocktail with mint and lime.

Classic long drink, dry and refreshing.

Lemon-flavored long drink.

Campanian white wine, fresh and fruity.

Quality white wine from a historic winery.

Structured, mineral, and dry white wine.

International white wine.

Central Italian white wine, savory and structured.

Aromatic wine from Trentino-Alto Adige.

Light and fresh white wine.

Elegant and floral Friulian wine.

Local Lazio wine.

Puglian rosé wine.

Lightly sparkling white wine.

Local rosé wine.

Sweet dessert wine.

Half bottle of local wine.

Half bottle of Pinot Grigio.