Il Focolare

Fresh raw tuna, finely sliced. Delicate flavor and soft texture. Usually served with light dressings like oil and lemon.

Raw amberjack fish served with crispy fresh artichokes. A light and refined appetizer. Served cold.

Toasted bread topped with creamy stracciatella cheese and flavorful anchovy fillets. A perfect contrast between the sweetness of the milk and the saltiness of the fish. Ideal as an appetizer.

Artichoke prepared according to Roman tradition (stewed with mint) or Jewish tradition (fried whole and crispy). Intense and characteristic flavor. A classic Roman side dish or appetizer.

Cooked green asparagus, likely boiled or steamed. Sweet and delicate vegetal taste. Excellent as a light side dish.

Large-format pasta with sea bass, tomato, and cherry tomatoes. Fresh and slightly sweet sea flavor. A rich and satisfying dish.

Long pasta with small clams (telline) and cherry tomatoes. Savory and marine flavor. Eaten by twirling the pasta with a fork.

Thin egg pasta with mixed seafood, no tomato. Pure sea flavor enhanced by garlic and oil. Delicate yet flavorful.

Thick egg pasta with artichokes, clams, and Pachino tomatoes. A balanced land-sea combination. Flavorful and aromatic.

Thick fresh pasta served with prized lobster meat, pesto, and cherry tomatoes. A luxurious dish with sweet crustacean flavor and herbaceous notes.

Ring-shaped pasta served with swordfish and a Sicilian-style sauce. Rich in Mediterranean flavors, salty and savory.

Layers of egg pasta with meat sauce, béchamel, and cheese, baked. An iconic Italian dish, rich and creamy. Comfort food par excellence.

Cuttlefish cooked in a pan served with artichokes and herbs. A light main course with an interesting mix of textures and flavors.

Amberjack fillet cooked with tomato sauce, olives, and capers. Intense Mediterranean flavor and tender meat.

Desalted cod stewed with tomato, sweet raisins, and pine nuts. Traditional sweet and sour Roman dish. Very flavorful and tender.

Small local red fish baked with breadcrumbs, served with bitter vegetables. Intense sea flavor and delicate meat.

Prized flatfish covered with crispy potato slices. Contrast between the softness of the fish and the crust. Delicate flavor.

Delicate sea bream fillet prepared with Sicilian citrus sauce. Fragrant and light, with fresh and tangy notes.

Beef cooked for a very long time until very tender, served with mashed potatoes. Rich in sauce and very hearty dish.

Hollowed-out seasonal vegetables filled with a flavorful ground meat mixture. Baked. A tasty and homemade main dish.

Slow-roasted pork shank served with potatoes. Succulent meat that falls off the bone, with crispy skin.

Roasted veal served in slices with potatoes. Delicate flavor and tender meat. A classic main course.

Young lamb cooked in a pan with vinegar, rosemary, garlic, and anchovies. Intense, aromatic, and slightly tangy flavor. Typical Roman dish.

Breaded and fried veal cutlet in butter, served with the bone. Crispy and golden outside, tender inside. Served with fries.

Fresh peaches cut into pieces and marinated with lemon juice and sugar. Simple, fresh, and digestive dessert.

Fresh seasonal fruit. Sweet and juicy. Served plain.

Fresh cherries served in a cup. Sweet, crunchy, and juicy.

Slice of fresh watermelon. Very refreshing and sweet. Ideal to end a meal in summer.

Cuttlefish cooked in a pan with artichokes and Roman mint. A light and aromatic dish, typical of Lazio cuisine.

Roasted salmon fillet served with a side of vegetables. Fatty and flavorful fish, rich in omega-3.

Floured and fried rings of calamari and shrimp. Crispy and golden. Enjoy hot with a squeeze of lemon.

Delicate sea bream fillet prepared with citrus sauce. Fragrant and light.

Grilled or roasted swordfish steak, served with vegetables. Firm meat similar to red meat, decisive flavor.

Whole grilled squid served with zucchini. Smoky flavor and tender texture if cooked well.

Whole fish (sea bass or sea bream) baked with potatoes or grilled. Prized and delicate white meat. Price varies by weight.

Turbot, a prized flatfish, baked or roasted. Firm and flavorful white meat. Price by weight.

Delicate sole cooked roasted or 'mugnaia' style (butter and lemon). Very light and refined fish. Price by weight.

Grilled Danish beef slices served with fragrant black truffle. A prized dish with a strong earthy aroma and juicy meat.

Danish beef sliced, served with roasted potatoes. Flavorful and tender red meat.

Offal stewed in tomato sauce with Roman mint and pecorino cheese. A traditional Roman peasant dish, very intense and unique flavor.

Floured veal slices cooked in a pan with lemon juice. Simple, tender, and fresh-tasting dish.

Veal slices cooked with aromatic porcini mushrooms. Forest flavor and soft meat.

Thin strips of beef sautéed in a pan with porcini mushrooms. Quick cooking that keeps the meat tender.

Grilled Danish beef steak. Simple and tasty, it enhances the quality of the meat.

A very prized and lean cut of meat, extremely tender. Grilled to your preference.

Tender and delicately flavored Dutch veal cut, grilled.

Large beef steak with bone. Flavorful and juicy due to intramuscular fat. Price per weight.

Famous T-bone cut with fillet and sirloin. Thick and rare. Price per weight.

Fresh salad with buffalo mozzarella, tomato, and basil. The colors of the Italian flag. Fresh and milky.

Flavorful salad with feta cheese, fresh vegetables, and corn. Salty and fresh taste.

Rich salad with tuna and onion. This variation includes orange for a citrus note.

Seafood and land salad with shrimp and potatoes. A complete and balanced dish.

Rustic salad with sweet and savory ingredients: pears, cheese, walnuts, and raisins. Crunchy and flavorful.

Simple mix of fresh leafy greens and vegetables. The classic side dish par excellence.

Boiled bitter vegetables then sautéed with garlic, oil, and chili pepper. A typical flavorful Roman side dish.

Boiled vegetables simply dressed with oil and lemon. Light and healthy.

Potatoes cut into pieces and roasted with herbs (rosemary). Crispy outside and soft inside.

Potato sticks fried in boiling oil. Golden and salted.

Boiled green beans, usually dressed with oil and lemon or garlic. Delicate side dish.

Battered and fried zucchini flower, often filled with mozzarella and anchovies. Crispy Roman specialty.

Breaded and fried mozzarella bite. Melty center and crispy crust.

Fried tomato rice croquette with a mozzarella center. The quintessential Roman street food snack.

Breaded and fried mashed potato croquette in a cylindrical shape. Soft and tasty.

Piece of desalted cod coated in batter and fried. Crispy and flavorful, typical for Christmas Eve but good anytime.

Fresh strawberries served with warm zabaglione cream (eggs, sugar, fortified wine). A rich and enveloping dessert.

Small aromatic wild strawberries drowned in warm zabaglione cream. A luxury for the palate.

Warm zabaglione cream served with pieces of crispy puff pastry for dipping. Simple yet delicious.

Milk and egg custard with caramel sauce, flavored with orange. Soft and smooth spoon dessert.

Vanilla custard with a crunchy caramelized sugar crust on top. Hot-cold and soft-crunchy contrast.

Battered and fried apple slices, served with cream and cinnamon. A warm and comforting dessert.

A flat, moist chocolate cake, typical of Ferrara, enriched with crunchy almonds.

Leavened dough dessert soaked in rum, filled with cream and custard. Typical Neapolitan, very moist and alcoholic.

Cream cheese cake on a biscuit base, topped with red fruit sauce. Creamy and sweet.

Traditional cake with ricotta dough and sour cherries in syrup. Soft and moist, typical of Jewish-Roman cuisine.

Thin pastry roll filled with spiced pears. An interesting variation on the classic apple strudel.

Classic homemade apple cake. Soft and fragrant.

The most famous Italian dessert: ladyfingers soaked in coffee and mascarpone cream. Also available with Nutella.

Layered spoon dessert with sponge cake soaked in liqueur (often Alchermes), pastry cream, and chocolate.

Chocolate cake with a molten liquid center. It breaks with a spoon, releasing hot chocolate.

Spoon dessert made with thickened cream, milk, and sugar. Gelatinous consistency and delicate taste.

Layers of crispy puff pastry alternated with cream, prepared to order. Fresh and fragrant.

Cold dessert similar to ice cream but softer. Available in various classic Italian flavors.

Cold fruit dessert, suitable for intolerant individuals. Fresh and light.

Classic cold dessert, gluten-free and lactose-free version. Rich taste despite the omissions.

Cold dessert with the classic combination of cream and amarena cherries. Suitable for intolerances.

Slices of fresh pineapple. Sweet, sour, and digestive.

Fresh tropical fruit. Exotic taste and soft pulp.

Plate of mixed fruit cut into pieces. Colorful and refreshing.

Marinated fresh strawberries. Simple and classic.

Small wild strawberries typical of the Nemi area (near Rome). Very fragrant.

Mix of red and black berries (raspberries, blueberries, blackberries). Tart and sweet taste.

Cup of mixed fruit cut into cubes with juice. Light dessert.

Iconic Italian cocktail with Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Variation of Spritz with Campari. More bitter taste and intense red color.

Italian sparkling white wine. Dry and fruity. The aperitif par excellence.

Refreshing spritz made with lemon liqueur.

Blond non-alcoholic aperitif. Citrusy and spicy taste.

Red or white non-alcoholic aperitif. Bitterish and sparkling taste.

Important Calabrian amaro. Herbal and citrus notes.

Sicilian liqueur made from blood orange peels. Sweet and aromatic.

Artisanal Roman amaro. Complex and spicy.

Calabrian herbal amaro. Traditionally drunk chilled.

Aged grappa in wooden barrels. Amber color and smooth taste.

Local white wine from the Rome area. Light and easy to drink, perfect with meals.

Medium glass of draft beer. Refreshing.

Bottled water, still or sparkling.

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

Espresso with foamed milk. Creamy and sweet.