I Vitelloni CIAMPINO

Chianina raw meat, knife-beaten, seasoned with capers, anchovies, and quail egg. Intense and savory flavors that enhance the meat. Served fresh.

Raw meat tartare paired with avocado sauce and sweet tomatoes. A fresh and summery variation. Delicate flavor and soft texture.

Raw meat served with creamy truffle cheese and porcini mushrooms. A rich dish with forest aromas. Enveloping and earthy flavor.

Cubed raw tuna served on a base of soaked bread, tomatoes, and vegetables (panzanella). Fresh and light. Combines the sea with peasant tradition.

Fried anchovies served in an original way with a spicy sauce on the side. Perfect as a shareable snack. Crispy and flavorful.

Fried cod croquettes made from whipped cod, served with an herb mayonnaise. Soft inside and golden outside. Delicate fish flavor.

Mixed selection of Italian cured meats and regional cheeses served on a cutting board. Includes ham, salami, lardo, and cheeses with honey. Ideal for sharing with wine.

Parma raw ham aged for almost two years. Sweet, flavorful, and melts in your mouth. Served thinly sliced.

Prized Iberian pork ham. Known for its marbled fat and hazelnut flavor. A true delicacy.

Fresh stretched-curd cheese made from buffalo milk. Juicy, elastic, and with a fresh milk flavor. Served whole or sliced.

Three small fresh ricotta cheeses served with sweet and savory toppings: truffle honey and jams. An appetizer that plays on flavor contrasts. Creamy and delightful.

Long pasta seasoned with a rich sauce of butter, salted anchovies, and smoked cheese. Intense and savory flavor. Creamy and comforting dish.

Classic seafood dish with long pasta and fresh clams in a white wine, garlic, and parsley sauce. Delicate sea flavor. Light and aromatic.

Potato gnocchi served with a young beef (scottona) meat sauce without tomato. Rich and meaty flavor. Hearty dish.

Pasta filled with burrata cheese, seasoned with sweet colorful cherry tomatoes. Fresh and creamy. A refined vegetarian first course.

Pasta served with puttanesca sauce (olives, capers, tomato) enriched with prized fish pulp. Decisive and slightly spicy flavor. Rich in Mediterranean ingredients.

Thick pasta served with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine. Flavorful and slightly fatty.

Short pasta served with a cream of eggs, pecorino cheese, black pepper, and crispy guanciale. Rich, creamy, and very flavorful. The most famous Roman dish.

Thick fresh pasta simply seasoned with Roman pecorino cheese and abundant black pepper. Creamy and spicy. A minimalist but intense classic.

Floured and fried calamari rings and shrimp. Crispy, golden, and served with lemon. The classic mixed fried seafood.

Seared tuna steak in a sesame crust, served with eggplant dressing. The tuna remains pink inside. Modern and healthy dish.

Octopus cooked until tender and then roasted to make it crispy, served on aromatic potato puree. Excellent contrast of textures. Refined Mediterranean flavor.

Typical local broccoli with a geometric shape, simply cooked. Sweet flavor and tender texture. Excellent accompaniment to meat.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and smoky. Healthy side dish.

Roasted potato chunks with aromatic herbs until golden. Crispy outside and soft inside. The most classic side dish.

Leafy greens stewed in a pan with sweet raisins and crunchy pine nuts. A sweet and sour side dish from Roman tradition. Flavorful and light.

Boiled wild chicory, then sautéed with garlic and chili pepper. Decidedly bitter and spicy taste. Highly appreciated by Romans.

Rich salad with grilled chicken breast, sweet pineapple chunks, and crunchy almonds. Fresh and protein-rich. A light and complete meal.

Salad with salmon, avocado cream (guacamole), and flavorful tomatoes. Rich in good fats and vitamins. Delicate flavor.

Simple salad of fresh mixed greens. Light and refreshing. Suitable as a side dish or a light appetizer.

Salad based on different varieties of tomatoes, enriched with tuna and olives. Flavorful and juicy. Perfect for summer.

Imposing cut of meat with the long rib bone left intact. Very spectacular and flavorful. Ideal for sharing among true carnivores.

The most tender cut of beef, free of fat and nerves. Melts in your mouth. Delicate and refined flavor.

Grilled sirloin steak, already cut into strips. Juicy and flavorful. Easy to eat and share.

Classic steak with bone, from the loin. Flavorful fat and tasty meat. For those who love to gnaw on the bone.

The queen of steaks, with the characteristic T-shaped bone separating the fillet and sirloin. Thick, rare, and very flavorful. An Italian institution.

Cut from the heart of the rib, with abundant fat marbling. Extremely juicy and flavorful on the grill. For true connoisseurs.

Whole chicken, butterflied and grilled, seasoned and slightly spicy. Crispy skin and juicy meat. Served with potatoes.

Simple grilled organic chicken breast. Light, healthy, and protein-rich. Ideal for a diet meal.

Burger made from prized Tuscan Chianina beef. Lean and flavorful. Served in an artisanal bun with a side of fries.

American Angus beef burger. Juicy and flavorful meat. Served with potato chips.

Burger with the house's selected meat. Excellent value for money. Flavorful and genuine.

Chicken breast breaded in cornflakes and fried. Very crispy outside and tender inside. A delightful alternative to beef.

Vegetable burger that mimics the taste and texture of meat. Tasty and sustainable. Suitable for vegetarians.

The most classic pizza with tomato, fior di latte mozzarella, and basil. Simple and perfect. Represents the colors of Italy.

Flavorful variation of the margherita with the addition of salty anchovies. Decisive taste. A Neapolitan classic.

Special house pizza with DOP Campana buffalo mozzarella. Richer and juicier than a classic margherita. High-quality ingredients.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, ham, and an egg. A complete meal on a pizza. Varied and abundant flavors.

White vegetarian pizza with mozzarella and fresh grilled vegetables. Light and colorful. Excellent for vegetable lovers.

Crispy focaccia topped with fresh buffalo mozzarella, cherry tomatoes, and basil. Fresh and summery. Ideal when it's hot.

Red pizza with buffalo mozzarella and Parma ham added after cooking. Salty and sweet at the same time. Prized ingredients.

Flavorful pizza with earthy mushrooms and savory sausage. A classic autumn pairing. Very satisfying.

The classic 'Diavola' pizza with spicy salami. Slightly spicy and very flavorful. For those who love strong flavors.

White pizza with sausage and sautéed chicory (bitter typical Roman vegetable). A beloved traditional local pairing. Rustic and bold.

Pizza that captures the flavors of eggplant parmigiana. Fried eggplant, tomato, and grated cheese. Rich and Mediterranean.

Delicate white pizza with sweet zucchini flowers and salty anchovies. An elegant contrast of flavors. Very popular in Rome.

White pizza with sliced potatoes, cooked ham, and rosemary. Flavor reminiscent of Sunday roast. Very popular with children.

Pizza with creamy brie cheese and smoked speck (Northern Italian ham). Intense mountain flavor. Rich and unique.

Gourmet pizza with smoked mozzarella, fragrant mortadella, and crushed pistachios. A modern and indulgent combination. Rich in flavor.

Crispy focaccia base topped with the creamy heart of burrata (stracciatella) and prized Iberian ham. Luxurious ingredients. Simple yet refined.

White pizza with ricotta, zucchini marinated in vinegar and mint (scapece), and speck. A mix of acidity, sweetness, and smokiness. Very aromatic.

Spectacular pizza with sweet purple potato cream, smoked cheese, and flavorful sausage. Rustic taste and colorful appearance. Soft texture.

White pizza with black truffle and porcini mushrooms. Intense forest aroma. For truffle lovers.

Pizza inspired by the flavors of Southern Italy: bitter escarole, capers, olives, and anchovies. Savory and bold. An explosion of Mediterranean taste.

Evolution of the margherita with Vesuvian cherry tomatoes and whole or shredded burrata. Very juicy and fresh. Excellent Campanian ingredients.

White pizza with mushrooms, fresh spicy arugula, and raw ham. Classic fresh/cooked pairing. Balanced and tasty.

Pizza with sweet zucchini, savory pancetta, and a crispy spring onion crisp. Interesting play of textures. Delicate but tasty flavor.

Tricolor pizza with red cherry tomatoes, green pesto, and smoked white buffalo mozzarella. Fresh, aromatic, and light. Intense basil aroma.

Cheesecake variation with different textures: soft mousse, creamy chocolate, and crunchy biscuit. Sweet and tart thanks to the berries. Modern dessert.

The most famous Italian dessert made with ladyfingers, coffee, and mascarpone cream. Available classic or with a decadent Nutella variation. Creamy and energizing.

Chocolate layered cake, famous for its seven layers of different textures (mousse, crunch, sponge cake). For true chocolate lovers. Rich and intense.

Soft and fragrant house dessert with orange, covered in dark chocolate. Citrusy and sweet flavor. Light but satisfying.

Semifreddo or spoon dessert with amarena cherry and crunchy chocolate. Play of textures. Sweet and fruity.

Ice cream dessert inspired by the Duplo snack, with plenty of hazelnut and milk chocolate flavor. Sweet, creamy, and crunchy. Very indulgent.

Classic Neapolitan lemon dessert. Soaked sponge cake and lemon cream. Fresh, aromatic, and perfect to finish the meal.