ZI ROSETTA - RISTORANTE & OSTERIA ROMANA

Toasted bread slices topped with fresh cherry tomatoes, oregano, and basil. A classic Italian appetizer, simple, crispy, and fragrant.

Toasted bread topped with sweet cherry tomatoes, creamy stracciatella cheese, and aromatic basil pesto. A mix of freshness and Mediterranean flavors.

Crispy bread served with soft stracciatella and savory anchovy fillets. A balanced contrast between the sweetness of the cheese and the decisive flavor of the fish.

Whole artichoke slowly cooked with garlic, mint, and extra virgin olive oil. Soft and flavorful, typical of Roman tradition.

Fresh salad with slices of tomato, buffalo mozzarella, and basil. Dressed with olive oil, it celebrates the colors and flavors of Italy.

Aged prosciutto crudo served with fresh buffalo mozzarella balls. A classic pairing of high-quality cured meats and dairy products.

Thin slices of bresaola (cured beef) served with fresh rocket and Grana cheese shavings. A light and protein-rich dish.

Assorted selection of Italian cured meats and regional cheeses. Ideal for sharing as a rich and varied appetizer.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan, baked in the oven. A rich, soft, and stringy dish.

Traditional meatball stewed slowly in tomato sauce. Soft and flavorful, prepared according to a family recipe.

Meatballs enriched with truffle sauce. An intense and refined taste for mushroom lovers.

Selection of fresh bread to accompany the meal.

Gluten-free pasta option for celiacs or intolerant individuals.

Long pasta with a simple sauce of fresh tomatoes and fragrant basil. The symbol of essential Italian cuisine.

Pasta sautéed with golden garlic, extra virgin olive oil, and hot chili pepper. A simple dish but with a decisive and aromatic taste.

Short pasta with traditional pesto made from basil, pine nuts, garlic, cheese, and olive oil. Fresh, herbaceous, and flavorful.

Classic Roman pasta with a creamy sauce based on egg yolk, Pecorino Romano, crispy guanciale, and black pepper. Rich and savory.

Thick pasta with a cream of Pecorino Romano and abundant freshly ground black pepper. A pillar of Roman cuisine, creamy and spicy.

Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano. Robust and flavorful taste.

Ancestor of carbonara and amatriciana, prepared with crispy guanciale, Pecorino Romano, and black pepper, without tomato. Savory and rich.

Thick egg pasta served with meatball ragù in tomato sauce. A hearty and homemade main course.

Layers of egg pasta sheets with meat ragù, béchamel sauce, and cheese, baked in the oven. A classic Italian comfort food.

Fettuccine served with a classic slow-cooked minced meat ragù in tomato sauce. Flavorful and traditional.

Pasta served with a long-stewed oxtail sauce, tender and rich in flavor. A historic dish of Roman tradition.

Fresh filled pasta served with stracciatella cheese, cherry tomatoes, and pesto. A delicate and aromatic first course.

Potato gnocchi with a creamy four-cheese sauce. Rich, smooth, and very flavorful.

Thin long pasta served with black truffle and parmesan. An elegant dish with an unmistakable aroma of earth and forest.

Spaghetti with clams, garlic, oil, and parsley. A classic of seafood cuisine, savory and delicate.

Fresh pasta with a mix of seafood (mussels, clams, shrimp, squid). Rich sea flavor.

White pinsa base simply topped with extra virgin olive oil and rosemary. Crispy and fragrant.

Pinsa with tomato, garlic, and oregano. Simple and vegan, it enhances the flavor of the dough.

The classic pinsa with tomato, mozzarella, and basil. Balanced and universal flavor.

Pinsa with tomato and mixed vegetables (eggplant, zucchini, peppers). Fresh and light.

Pinsa with tomato, mozzarella, and anchovy fillets. Savory and decisive.

Pinsa with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Pinsa with tomato, mozzarella, and prosciutto crudo added raw. Sweet and savory.

Rich pinsa with tomato, mozzarella, mushrooms, cooked ham, egg, and olives. A mix of flavors and textures.

White pinsa with mozzarella, gorgonzola, scamorza, and parmesan. Creamy and intensely flavored.

Pinsa with mozzarella, mortadella, stracciatella, and pistachio crumble. Delicious and satisfying.

Pinsa with tomato and buffalo mozzarella, often added raw. Fresh and milky.

Pinsa focaccia topped raw with bresaola, fresh rocket, grana shavings, and cherry tomatoes. A fresh dish similar to salad on pizza.

Fresh salad with feta, olives, cucumbers, and tomatoes. Inspired by Greek flavors.

Salad with grilled chicken, croutons, parmesan, and Caesar dressing. Creamy and crunchy.

Green salad with buffalo mozzarella and fresh vegetables. Light and flavorful.

Mixed salad with tuna, onion, and other vegetables. Protein-rich and tasty.

Beef burger with cheddar cheese, crispy bacon, and caramelized onion. Rich and juicy American style.

Gourmet sandwich combining beef burger with Roman flavors: chicory, guanciale, and pecorino cream. Intense and local.

Floured and pan-fried veal slices, served with a fresh lemon sauce. Tender and citrusy.

Veal slices with prosciutto and sage, deglazed with white wine. A classic of Roman cuisine, flavorful and aromatic.

Grilled chicken breast cut into strips. Light and protein-rich dish.

Breaded and fried chicken breast, served with fries. Crispy and loved by all.

Oxtail stewed slowly with tomato, celery, and vegetables. The meat becomes very tender and falls off the bone.

Grilled beef steak. Juicy and flavorful, for red meat lovers.

Prime cut of grilled beef. Very tender and lean.

Beef fillet served with a creamy green peppercorn sauce. Tender with a sweet spicy note.

Beef fillet with red wine reduction and pecorino cheese cream. A rich and sophisticated dish.

Grilled lamb chops. Typically eaten with hands ('scottadito') because served very hot.

Fresh fish of the day, prepared according to availability. Ask your waiter for details.

Roasted potatoes with herbs. The classic side dish for meat and fish.

Fried potato sticks, golden and crispy.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and healthy.

Boiled chicory sautéed with garlic, oil, and chili pepper. Bitter and flavorful, typical of Rome.

Green salad with tomatoes, carrots, and other raw vegetables.

Venetian cocktail with Aperol, prosecco, and soda. Sweet-bitter and refreshing, bright orange color.

Variation of spritz with Campari instead of Aperol. More bitter and decisive taste, intense red color.

Spritz prepared with lemon liqueur. Fresh, sweet, and very fragrant.

Cocktail based on elderflower syrup, prosecco, mint, and soda. Floral and very thirst-quenching.

Cocktail with peach puree and prosecco. Sweet and fruity.

Cocktail with strawberry puree and prosecco. Sweet and aromatic.

Cocktail with orange juice and prosecco. Classic brunch drink.

Classic Italian aperitif with Campari, red Vermouth, and soda. Bitter and aromatic.

Iconic cocktail with gin, Campari, and red Vermouth. Strong, bitter, and complex.

Energizing cocktail with vodka, coffee liqueur, and espresso. Creamy and intense.

Long drink based on gin and tonic water or lemonade. Dry and refreshing.

Simple long drink with vodka and tonic or lemonade.

Dark rum, cola, and lime. Sweet and spicy.

Fruity cocktail with vodka, peach liqueur, orange juice, and cranberry. Sweet and summery.

Very alcoholic cocktail with vodka, rum, gin, tequila, triple sec, lemon, and cola. Complex flavor similar to iced tea.

Tropical cocktail with rum, coconut, and pineapple. Creamy and sweet.

Elegant cocktail with vodka, triple sec, lime juice, and cranberry. Citrusy and slightly sweet.

Whiskey, lemon juice, and sugar. A perfect balance between sour and sweet.

Amaretto, lemon, and sugar liqueur. Sweet with an almond aftertaste.

Classic Cuban cocktail with white rum, lime, and sugar. Fresh and tart.

Non-alcoholic cocktail with passion fruit.

Citrusy non-alcoholic cocktail, typically with orange and grapefruit.

Non-alcoholic version of Pina Colada, with pineapple and coconut.

Classic non-alcoholic drink with ginger ale and grenadine syrup.

Still mineral water in a bottle.

Sparkling mineral water in a bottle.

Sweet sparkling cola drink.

Sugar-free version of Coca Cola.

Sparkling orange drink.

Sparkling lemon and lime drink.

Sweet and bitter Italian drink based on chinotto citrus. Dark color.

Blond non-alcoholic aperitif, slightly bitter and spicy.

Tonic water or sparkling lemonade.

Sparkling ginger drink.

Bottled fruit juice (various flavors usually available).

Freshly squeezed orange juice.

Selection of Italian bottled beers (lager, unfiltered, or red).

Italian lager beer in a non-alcoholic version.

A glass of white or rosé wine of your choice from the available labels (dry, fruity, or sparkling).

A glass of red wine of your choice from the proposed regional and international varieties.

Strong and intense Italian espresso, served in a small cup.

Decaffeinated espresso coffee.

Double shot of espresso in a larger cup.

Espresso diluted with hot water.

Espresso with hot milk and milk foam.

Cappuccino made with plant-based oat milk.

Hot milk with added coffee (similar to a latte macchiato).

Selection of hot teas or infusions.

Thick hot chocolate drink.

Italian pomace distillate. The white version is transparent and dry, the barrique is aged and amber.

Calabrian herbal amaro, served chilled.

Sweet and full-bodied Sicilian amaro.

Classic Milanese herbal amaro.

Light and sweet amaro with floral notes.

Lemon liqueur, traditional digestive from Southern Italy.

Sardinian liqueur made from myrtle berries. Balsamic taste.

Very strong and mentholated amaro, a powerful digestive.

Sweet Portuguese fortified wine.

German herbal liqueur.

Sweet anise liqueur, often served with a coffee bean.

Sweet almond-flavored liqueur.