THE TRADITIONAL ROMAN CUISINE
The main dishes of Roman cuisine are pasta and meat accompanied by vegetables. Tasty first courses and pastas such as bucatini all'amatriciana, tonnarelli cacio e pepe, carbonara, fresh ravioli, handmade, and homemade potato gnocchi. Renowned soups, pasta and beans and pasta and chickpeas, or specialties such as eggplant parmigiana and tripe alla romana.
The grill restaurant offers daily: sliced beef, veal loins, grilled San Marino, grilled vegetables, entrecôte with potatoes, fillet, amatriciana sausage, chicken and pork. For meat lovers, do not miss the polenta with the ribs, fried lamb chops or grilled. Try the fish dishes, always fresh, like turbot in potato crust, Catalan lobster, mussel soutè, etc.
As for vegetables, you can find typical Roman seasonal dishes such as chicory, chicory, broccoli and artichokes which are the ideal dishes to accompany meat or fish.
As appetizers, there are many Roman fritters, crunchy and light, like supplì, croquettes, zucchini flowers and bruschetta of various types.
PIZZA - Leavened pizza 48h
The Roman-style pizza cooked in a wood oven, a typical unmistakable flavor. Low but not too much, crunchy and seasoned as you like. White or red pizza, to be chosen among the classic pizzas, such as pizza margherita, capricciosa pizza, pizza marinara, four-season pizza, pizza with bresaola and rocket, with ham, with flowers ... plus pizza San Marino of the House. Along with the pizza, try also focaccias, croutons and stuffed trousers.
The secret of a good pizza ... The pasta is always fresh and the dough is still made by hand, only with the basic ingredients: flour, water, yeast, salt and oil. Only quality products are used, such as Il fior di latte, with vegetable rennet, and buffalo mozzarella.
LOVERS OF TRADITION
The pizza dough is always fresh and the dough is still made by hand, only with the basic ingredients: flour, water, yeast, salt and oil. Only quality products are used, such as fior di latte, with vegetable rennet, and buffalo mozzarella.