Taverna Alessandrina

A classic Italian fried appetizer. Mashed potato puree, breaded and fried until golden and crispy on the outside, with a soft and flavorful center.

Giant green pitted olives, stuffed with spiced minced meat, breaded and fried. A crispy and flavorful specialty from the Marche region.

Breaded and fried mozzarella bites. Crispy on the outside with a warm, gooey cheese center.

Fried zucchini flowers in batter. Often stuffed with mozzarella and anchovies, they are a delicate and crispy appetizer typical of Roman tradition.

Desalted cod fillet coated in a light batter and fried. Crispy on the outside and tender on the inside, a classic of Roman street food.

Thick-cut, irregular steakhouse-style fries. Crispy and golden, ideal for sharing.

Slice of toasted bread seasoned with diced fresh tomato, oil, salt, and basil. A simple and refreshing appetizer.

Toasted bread served with various flavorful spreads based on artichokes, olives, or truffles. Rich and tasty.

Crispy bruschetta garnished with slices of smoked salmon. A flavorful and refined seafood appetizer.

Toasted bread garnished with cured raw ham. A classic Italian cuisine pairing.

The most classic Italian pizza with tomato sauce, fior di latte mozzarella, and fresh basil. Simple and balanced.

A variation of the classic Margherita prepared with DOP certified buffalo mozzarella from Campania. Richer and milkier taste.

Pizza with red base, mozzarella, and anchovy fillets. Savory and tasty thanks to the intense flavor of the anchovies.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms. Earthy and delicate flavor.

A popular combination with tomato sauce, mozzarella, cooked ham, and mushrooms. Rich and satisfying.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, cooked ham, and black olives. A mix of varied and tasty flavors.

Margherita base enriched with flavorful pieces of pork sausage. Tasty and substantial.

Spicy pizza with tomato, mozzarella, and spicy salami. Perfect for those who love strong flavors.

Flavorful pizza without mozzarella, seasoned with tomato, tuna, capers, olives, and anchovies. An intense and savory Mediterranean taste.

Original pizza inspired by Mexican flavors with beans and corn, enriched with tuna and fresh arugula added after cooking.

Margherita enriched with 'nduja, a spicy spreadable sausage typical of Calabria. Very spicy and aromatic.

Classic pizza loved by children, with a Margherita base and frankfurter slices.

The simplest and most traditional pizza, seasoned only with tomato, garlic, extra virgin olive oil, and oregano. No cheese.

Gourmet white pizza celebrating Roman cuisine. Topped with mozzarella, Roman-style artichokes, crispy guanciale, and Pecorino cheese shavings.

Fresh and creamy white pizza with mozzarella and Puglian burrata, garnished with crispy puntarelle (chicory sprouts) and a flavorful anchovy pesto.

Pizza with a decisive and rustic flavor with sautéed chicory, sausage, smoked provola, and Pecorino Romano.

Grilled beef steak. Juicy and flavorful, generally served rare or medium-rare.

Prized cut of veal cooked on the grill. Tender and delicate meat.

The most tender cut of beef, grilled. Lean and soft, with a refined taste.

Very thinly pounded veal slice, quickly grilled. Light and digestible.

Grilled beef served sliced into strips. Often accompanied by arugula and Parmesan shavings.

Lean roast veal cooked in the oven. Sliced, it is tender and flavorful.

Melted scamorza cheese enriched with ham. A stringy and flavorful second course.

Melted scamorza served with smoked salmon. An interesting combination of land and sea.

Melted scamorza cheese seasoned with aromatic porcini mushrooms. Rich and fragrant.

Floured veal slices cooked in a pan with your choice of sauce (usually lemon or white wine). Tender and creamy.

Tender beef fillet pan-fried and flambéed with cognac, creating a rich and aromatic sauce.

Classic meat second course: beef fillet in a creamy green peppercorn sauce. Slightly spicy and very flavorful.

Roman specialty: veal slices with prosciutto and sage, cooked in white wine. Flavorful and aromatic.

Thin strips of beef quickly sautéed in a pan. Often served with arugula or vegetables.

Floured and fried squid rings and shrimp. Crispy, golden, and served with lemon.

Fried small fish assortment. A traditional and flavorful seafood specialty.

Whole squid cooked on the grill. Light, tender, and seasoned with oil and lemon.

Prized fish (sea bass) with white and delicate flesh. The price indicated is usually per 100g.

Fish with white, firm, and tasty flesh. Usually served grilled or baked. Price per 100g.

Prized flatfish baked with potatoes. Tender flesh and delicate flavor. Price per 100g.

Mixed fresh vegetables available in season, usually sautéed or boiled.

Fresh mixed salad, a light and healthy side dish.

Grilled eggplant slices seasoned with oil, garlic, parsley, and vinegar or mint.

Baked bell peppers, peeled and seasoned. Sweet and soft.

Classic stick-cut French fries. Golden and salted.

Potatoes cut into pieces and baked with rosemary and oil. Crispy on the outside and soft on the inside.