Ugo

A selection of mixed cured meats and cheeses served on a board. Includes various cold cuts and pieces of cheese. Perfect for sharing, accompanied by bread or focaccia.

Three slices of toasted bread topped with different ingredients. Usually includes fresh tomato, pâté, or vegetables. A classic crispy and flavorful appetizer.

Mixed fried fish served in the typical paper cone. Generally includes shrimp, squid, and small fish. Crispy, savory, and meant to be eaten with your hands.

Vegetarian chickpea meatballs flavored with lemon. Light and aromatic, with a soft texture inside. Excellent as a snack.

Flavorful meatballs combining the spiciness of Calabrian 'nduja with broccoli. A bold and spicy taste. Served hot.

Fried codfish and potato meatballs. Crispy on the outside and creamy on the inside. A classic fish appetizer.

Freshly baked focaccia served with a selection of prosciutto crudo. The warmth of the bread enhances the aroma of the cured meat. Simple and tasty.

Portion of simple focaccia served warm. Soft and lightly oiled. Ideal for accompanying other dishes.

Pasta with tomato sauce, pan-fried guanciale, and pecorino. A pillar of Roman cuisine with an intense and savory flavor. The guanciale adds a crispy and fatty note.

Pasta with egg yolk cream, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and without cream. An absolute classic.

Pasta simply dressed with Pecorino Romano and abundant freshly ground black pepper. A savory and spicy cream coats the pasta. Essential but rich in flavor.

Pasta with homemade basil pesto. Fresh, aromatic, and bright green. Contains pine nuts, cheese, and garlic.

A creative variation of the classic Cacio e Pepe. Possibly enriched with lemon zest or a surprise ingredient. Maintains the creaminess of the cheese and the spiciness of the pepper.

Seafood first course with fresh anchovies and crispy flavored breadcrumbs. A balance between the fish flavor and the texture of the toasted bread. Simple and flavorful.

Fresh long pasta served with shrimp, sweet tomatoes, and pistachio crumble. A refined dish that combines sweetness, savoriness, and crunchiness. Fresh and light.

Selected beef meatballs cooked in tomato sauce. Traditional Roman preparation. Soft and rich in flavor, ideal for 'scarpetta' (sopping up the sauce).

Fish meatballs served with creamy tartar sauce. Delicate and light. The pairing with the tangy sauce balances the fried taste.

Aromatic vegetarian meatballs served with a colorful yogurt sauce. Fresh and light. The beetroot adds a sweet and earthy touch.

Meatballs with a melting provola cheese center and potato dough. Served with an aromatic sauce. The ultimate comfort food.

Vegetable meatballs served with a cold tomato sauce (gazpacho). Likely contain a 'surprise' filling. Mediterranean and summery taste.

Classic hamburger with 200g beef and smoked barbecue sauce. Juicy and flavorful. A substantial dish for meat lovers.

Vegetarian burger served with a fresh yogurt and beetroot sauce. A light yet tasty alternative to meat. Colorful and inviting.

Fish burger, likely breaded and fried, with tartar sauce. Crispy and flavorful. Reminiscent of fish & chips flavors but in a bun.

Rich burger with sausage, sautéed bitter greens, and melted cheese. Inspired by Roman flavors. Intense and rustic taste.

Typical Roman leafy green vegetable with a slightly bitter taste. 'Ripassata' means sautéed in a pan with garlic and chili; 'all'agro' means boiled and dressed with lemon. Excellent accompaniment for meat.

Mixed seasonal vegetables. Grilled are lighter with a smoky hint; gratinéed have a crispy breadcrumb crust baked in the oven. A healthy and versatile side dish.

Potatoes cut into pieces and roasted in the oven with rosemary and oil. Crispy on the outside and soft on the inside. The classic side dish par excellence.

Rich mixed fried fish served with a sweet onion sauce. The contrast between the savory fried fish and the sweet onion is delightful. Perfect for sharing.

Small portion of parmigiana with fried eggplant, tomato, and mozzarella. A classic Italian single dish in an appetizer version. Soft and flavorful.

Two portions of a typical Campanian rice timbale, here with mushrooms and cheese. Crispy on the outside thanks to the breadcrumbs and gooey inside. A substantial appetizer.

Baked potato with skin, stuffed with melted cheddar cheese and crispy bacon. Anglo-Saxon style. Rich and very tasty.

Baked potato stuffed with salmon and cream cheese. A more delicate and refined combination. Soft and creamy.

Baked potato with pecorino cream, pepper, and zucchini. A Roman touch on an international dish. Savory and vegetarian.

Likely a tortilla or taco filled with light chicken and flavorful vegetables. Fresh and easy to eat. A light option.

A large mixed platter for two people. Includes cured meats, cheeses, crostini, and sweet condiments like honey and jams. The complete Italian aperitivo experience.

Salad with lettuce, chicken, croutons, parmesan, and Caesar dressing. An international classic. Rich and complete.

Salad enriched with salmon, likely smoked or grilled. Fresh and rich in Omega-3. A light and healthy meal.

Greek-style salad with feta, olives, tomatoes, and cucumbers. Fresh, savory, and Mediterranean. Ideal for summer.

Salad with fresh tomato and mozzarella dressed with homemade pesto. The colors of the Italian flag on a plate. Simple and delicious.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy and energizing. Homemade.

Cold cheesecake with a biscuit base and berry topping. Sweet but with a tangy note from the fruit. Fresh and delicious.

Cheesecake enriched with Nutella hazelnut cream. Rich, sweet, and chocolatey. For the truly indulgent.