Al Biondo Tevere

A classic Italian appetizer combining the sweetness of Parma ham with the creamy freshness of buffalo mozzarella. To be enjoyed together for a perfect contrast.

Toasted bread slices topped with diced fresh tomatoes, olive oil, garlic, and basil. Crispy and refreshing.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served in their flavorful broth, excellent for dipping bread.

A fresh mix of boiled seafood such as squid, shrimp, and mussels, dressed with oil and lemon. A light dish that tastes of the sea.

Rice and tomato fried croquette with a melting mozzarella center, breaded and fried. An iconic Roman street food, crispy outside and soft inside.

Specialty of Jewish-Roman cuisine. An entire artichoke fried twice until crispy like a potato chip, especially the outer leaves.

Battered and fried zucchini flower, filled with mozzarella and a fillet of anchovy. Delicate flavor with a savory hint.

Salt cod fillet (desalted), battered and fried. Crispy and golden on the outside, with tender fish inside.

Classic stick-cut potatoes, fried.

Pitted green olives stuffed with minced meat, breaded and fried. A flavorful and crispy snack.

Breaded and fried mozzarella balls. Hot and stringy.

Whole fresh anchovies, lightly floured and fried. Eaten whole, very flavorful and crispy.

Leafy green vegetable with a slightly bitter taste. 'Ripassata' means sautéed in a pan with garlic, oil, and chili; 'all'agro' means boiled and dressed with lemon.

Similar to turnip greens, with a strong flavor. Excellent sautéed.

Fresh green salad served with tomatoes. A light and refreshing side dish.

Potatoes cut into pieces and roasted, cooked in a wood-fired oven for a rustic flavor and crispy texture.

Fresh egg pasta (similar to thick spaghetti) dressed with a creamy sauce made from egg yolk, pecorino romano, crispy guanciale, and black pepper. A pillar of Roman cuisine.

Considered the ancestor of carbonara. Pasta with crispy guanciale, pecorino romano, and black pepper, without egg or tomato. Savory and intense flavor.

A simple yet rich dish: pasta tossed with abundant Pecorino Romano and freshly ground black pepper, creating a savory and slightly spicy cream.

Pasta with tomato sauce, guanciale, and pecorino romano. A perfect balance between the sweetness of the tomato and the savoriness of the cured pork.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. A rich and comforting dish.

Spaghetti served with fresh clams, garlic, oil and parsley. A classic seafood dish, simple and elegant.

Thin slices of veal cooked with raw ham and a sage leaf, deglazed with white wine. Tender and very flavorful meat.

A simple grilled or pan-fried beef steak. Juicy and substantial.

Tripe slowly stewed in a rich sauce of tomato, mint, and pecorino romano. A traditional peasant dish with an unmistakable flavor and soft texture.

Lamb chops quickly grilled at high temperature. Typically eaten with hands ('scottadito').

Thin slices of breaded veal, browned in a pan, served with a sauce of your choice (lemon, white wine, or marsala). Tender and delicate.

Fresh sea bream baked in the oven, often with potatoes or herbs. Delicate and light white meat.

A mix of floured and fried squid, shrimp, and small fish. Crispy and perfect with a squeeze of lemon.

Grilled swordfish steak. Firm flesh similar to a steak, delicate flavor.

Still water served in a carafe.

Mineral water in a bottle, typical of the Rome area (Egeria).

Large bottle of Coca Cola, ideal for sharing.

Classic carbonated soft drinks. Chinotto is a bittersweet Italian drink with a dark color, produced from the citrus fruit of the same name.

Iconic Sardinian beer, unfiltered. Cloudy appearance, full-bodied and moderately bitter taste.

Large format commercial lager beer.

Small draft beer.

Medium size draft beer.

Large carafe of beer, ideal for groups.

House still white wine, local product from Castelli Romani (Lazio). Simple and easy to drink.

Blend of typical white grapes from Lazio. A fresh and fruity wine, ideal with appetizers and fish.

Renowned white wine from Lazio. Aromatic with notes of citrus and tropical fruit.

Fresh and mineral white wine from Campania, with aromas of white flowers.

Aromatic wine from Northern Italy. Intense aroma of rose and lychee, smooth taste.

Full-bodied white wine from Abruzzo. Savory with good acidity.

Elegant and floral Friulian white wine, with a pleasant freshness.

Interesting Umbrian blend. Full body and typical vegetal notes of Sauvignon.

Wine from Sardinia with character, dry and with notes of Mediterranean scrub.

Vermentino produced in Lazio, fresh and pleasant.

Typical red sparkling wine from the Castelli Romani area. Pleasant and light.

High-quality sparkling wine from Veneto. Fine bubbles, fresh and slightly fruity taste.

Magnum bottle (double standard) of Prosecco. Ideal for group celebrations.

Sweet and aromatic sparkling wine, perfect to accompany desserts.

Prestigious classic method from Lombardy. Refined bubbles, dry and complex.

Rosé version of Franciacorta. Elegant with notes of red fruits.