Villa Verde

A classic selection of Italian cured meats and cheeses served with a small fresh burrata. A rich and traditional meal starter, ideal for sharing.

Selection of cured meats and cheeses typical of mountain areas. Rustic and bold flavors.

Cured prosciutto served with fresh buffalo mozzarella. A classic pairing that enhances the saltiness of the ham and the sweetness of the cheese.

Fried rice ball with a melting mozzarella center, breaded and fried. A king of Roman street food.

Breaded and fried mashed potato balls. Crispy outside and soft inside.

Desalted cod fillet, battered and fried. A Roman classic, crispy and flavorful.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A perfect balance of sweetness and savoriness.

Green olives stuffed with minced meat, breaded and fried. A flavorful appetizer.

Breaded and fried small mozzarella balls. Hot and stringy.

Selection of battered and fried seasonal vegetables. Includes zucchini, artichokes, and cauliflower.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. Often served with toasted bread.

Boiled octopus dressed with oil, lemon, and parsley, often served with potatoes.

Boiled mixed seafood and crustaceans, dressed cold with oil and lemon. Fresh and light.

Fresh anchovy fillets marinated in vinegar or lemon, dressed with oil and parsley. Intense and tangy flavor.

A tasting platter with a mixed selection of fish appetizers.

Toasted bread seasoned simply with extra virgin olive oil and salt.

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

Toasted bread garnished with eggplant, usually grilled or preserved in oil.

Toasted bread with olive paste or chopped olives.

Toasted bread served with slices of cured ham.

Toasted bread with artichokes, often in cream or preserved in oil.

Toasted bread with a special house sauce, spicy flavor.

Toasted bread with beans, usually cannellini beans seasoned with oil and pepper.

Toasted bread with smoked salmon.

Toasted bread with crumbled and cooked sausage.

Toasted bread with truffle cream or sauce.

Warm toasted bread with thin slices of cured lard that melt slightly.

A likely fried or grilled appetizer based on truffle-flavored polenta.

Breaded and fried rice ball, filled with ragu, peas, and cheese. Typical of Sicilian tradition but widespread everywhere.

Chicken bite or skewer with barbecue sauce.

Sandwich made with bread soaked in egg and fried, filled with mozzarella. Golden and stringy.

Combo menu with pizza (choice of shape), a supplì, and a drink.

Combo menu with sausage, french fries, and a drink.

Combo menu with pasta with tomato sauce, french fries, and a drink.

Natural or sparkling mineral water in a large bottle.

Canned or small bottle carbonated drinks.

Coca-Cola in a large bottle.

Fresh salad of sliced tomatoes and mozzarella, dressed with basil and oil.

Grilled sausages, a simple dish also loved by children.

Scamorza cheese cooked on the grill until soft and stringy.

Grilled scamorza cheese served with raw ham or porcini mushrooms.

Floured veal slices cooked in a pan with a lemon or wine sauce.

Veal slices with prosciutto and sage, cooked in white wine and butter. A classic of Roman cuisine.

Mix of lettuce and fresh seasonal vegetables.

Classic french fries cut into sticks and fried.

Leafy green vegetables served simply boiled or sautéed in a pan Roman-style.

Mixed vegetables (zucchini, eggplant, peppers) grilled.

Stewed or pan-fried scarole with a flavorful dressing of olives, anchovies, and capers.

Scarole cooked in the traditional way with sweet raisins and crunchy pine nuts.

Rich mixed green salad without meat or fish.

Flavorful salad with canned tuna and onion.

Salad with the colors of the Italian flag, enriched with buffalo mozzarella.

Protein salad with bresaola (cured beef), grana cheese shavings, and mushrooms.

Fresh salad with salmon, likely smoked, and artichoke hearts.

Crispy white pizza base seasoned only with oil and salt.

Fresh focaccia with light ingredients.

Fresh focaccia with tomato and buffalo mozzarella added raw.

Rich and flavorful focaccia.

Vegetarian focaccia with buffalo mozzarella.

Sweet focaccia spread with hazelnut cream.

Calzone filled with mozzarella and cooked ham.

Calzone with typical Roman filling.

Calzone with mushrooms and sausage.

Spicy and flavorful calzone.

Calzone filled with mixed vegetables.

Crostini with melted mozzarella and anchovies.

Crostini with mozzarella and artichoke cream.

Classic crostini with ham.

Classic variation of crostini.

Rich crostini with sausage and mushrooms.

Crostini with salmon.

Spicy crostini.

Creamy dessert made with cream, sugar, and gelatin, usually served with a berry, chocolate, or caramel sauce.

Pastry cream with a caramelized sugar crust on top.

The most famous Italian dessert, made with ladyfingers, mascarpone, and eggs. Available in classic coffee flavor or decadent Nutella flavor.

Rich and aromatic spoon dessert.

Chocolate cake with a thin layer of apricot jam.

Cake with a shortcrust base and a soft ricotta and pear filling.

Shortcrust pastry tart with jam or fresh fruit.

Traditional Sicilian dessert with ricotta, sponge cake, marzipan, and candied fruit.

Spherical ice cream with a soft center, coated in cocoa or sprinkles.

Frozen lemon-flavored ice cream, often served in the fruit's shell.

Frozen lemon dessert to drink, excellent as a digestif.

Chef's special proposal that varies daily.

Warm pizza or focaccia base covered with Nutella.

Additional artisanal desserts available depending on the day.

Slice of fresh watermelon.

Fresh pineapple slices.

Sweet melon slices.

Cup of fresh strawberries dressed with lemon juice and sugar.

Cup of strawberries served with whipped cream or a scoop of ice cream.

Herbal liqueur served after the meal.

Italian pomace distillate.

Sweet lemon liqueur.

Sardinian liqueur made from myrtle berries.

Aged grappa in wooden barrels, with an amber color and smooth taste.

Espresso coffee.