Match Ristorazione - Pizzeria Bisteccheria

Table water served in a bottle. Can be still or sparkling. Essential accompaniment to the meal.

Carbonated soft drink with cola flavor. Large bottle format, ideal for sharing. Sweet and refreshing.

Carbonated soft drink in a single can. Available in various classic flavors like cola, orange, or lemon. To be drunk cold.

German Pilsner beer in a bottle. Fresh and slightly bitter taste. Light and golden color.

Classic Italian lager beer. Balanced flavor with malt notes. Large bottle format.

Beer produced using artisanal methods. More complex and characteristic flavor than industrial beers. Check availability of type.

Italian unfiltered malt beer on tap. Bright gold color and round flavor. Served fresh in a glass or carafe.

Bock beer with an amber color. Rich flavor of toasted malt and caramel. Structured body and soft finish.

Unfiltered German wheat beer. Cloudy appearance and golden color. Fruity, spicy, and very refreshing flavor.

Spoon dessert based on cream, sugar, and vanilla. Soft and gelatinous consistency. Often served with berry or caramel sauce.

Creamy egg-based dessert covered with a layer of crunchy caramelized sugar. Citrus and cinnamon aroma.

Famous Italian layered dessert. Ladyfingers dipped in coffee alternated with mascarpone cream and cocoa powder.

Fresh cheese cake on a biscuit base. Dense and creamy consistency. Sweet and slightly tangy flavor.

Crumbly cake made with shortcrust pastry crumbs. Usually filled with cream or chocolate. Crispy outside and soft inside.

Selection of ice cream scoops served in a cup. Refreshing dessert available in various flavors.

Pizza dough filled with Nutella hazelnut cream. Baked, warm, and sweet. Ideal for sharing.

Typical Calabrian spherical ice cream with a soft center. Available in white or dark chocolate variations.

Addition of hot coffee or liqueur to the truffle ice cream. Creates a hot-cold contrast and enhances the flavor.

Fresh tropical fruit served sliced. Sweet and tangy flavor, perfect for a light end to the meal.

Service for cutting and plating a cake brought by the customer.

Herbal or lemon digestive liqueurs. Usually served at the end of the meal.

Italian pomace distillate, clear and dry. Strong and bold flavor.

Grappa aged in wooden barrels. Amber color, softer and more aromatic flavor.

Aged cereal distillate. Complex flavor that varies depending on origin.

Classic Italian espresso. Intense, dark, and served in a small cup.

Alternatives to classic coffee without caffeine. Barley coffee has a toasted and natural flavor.

Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A flavorful Roman classic.

Pasta with a cream of egg yolks, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and without cream.

Thick fresh pasta seasoned simply with Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

Ancestor of carbonara and amatriciana. Pasta with crispy guanciale, pecorino, and pepper, without tomato and without eggs.

Short pasta with spicy tomato sauce, garlic, and parsley. Bold and spicy flavor.

Traditional oxtail stew with tomato, celery, and spices. The meat is very tender and falls off the bone.

Breaded and fried lamb cutlets, served with potatoes. Tender meat with a crispy coating.

Veal cut with bone, stewed with tomato and peas. Rich and succulent dish.

Offal cooked in sauce with tomato, mint, and Pecorino Romano. Traditional humble dish with a unique flavor.

Whole fried artichoke, fried twice until crispy like a potato chip. Jewish-Roman specialty.

Grilled lamb skewers. Small, intensely flavored, rustic bites. Typically eaten with hands.

Toasted bread slice topped with diced fresh tomato, garlic, oil, and basil. Simple and fresh appetizer.

Bruschetta with sautéed chicory. Bitter flavor typical of the vegetable, balanced by the crispy bread.

Toasted bread spread with cream cheese and olives. Soft and savory combination.

Bruschetta with crumbled and cooked sausage. Savory and hearty flavor.

Toasted bread served with salmon, likely smoked. Delicate fish flavor.

Bruschetta with thin slices of aged lard that melt on the hot bread. Sweet and aromatic flavor.

Large toasted bread slice with tomato and oregano. Larger version of classic bruschetta.

Large vegetarian bruschetta with a mix of grilled or sautéed vegetables. Rich and colorful.

Large bruschetta with the classic Roman combination of savory sausage and bitter chicory.

Toasted bread with fresh buffalo mozzarella and cherry tomatoes. Fresh and milky.

Large bruschetta with soft stracchino cheese, smoked speck ham, and fresh arugula. Creamy and flavorful.

Fried risen dough, typical Neapolitan. Small fried dough strips, soft inside and crispy outside.

Small fried calzones, usually filled with tomato and mozzarella. Golden and hot.

Fried dough bites, often served as an appetizer. Light and tasty.

Fried rice croquette with a melting mozzarella center, breaded and fried. The quintessential Roman street food.

Fried zucchini flower stuffed with mozzarella and anchovies. Delicate flavor with a salty note.

Fried battered zucchini flowers without filling. Simple and crispy.

Green pitted olives, stuffed with minced meat, breaded and fried. Savory Marche specialty.

Spiral-cut or curly fries. Crispy and fun to eat.

Mixed battered and fried vegetables. Usually includes zucchini, eggplant, artichokes, or cauliflower.

Battered and fried sage leaves. Aromatic and crispy appetizer.

Floured or battered and fried artichoke quarters. Typical Roman flavor.

Soft fritters flavored with zucchini and fresh mint. Light and fragrant.

Whole fried artichoke opened like a flower. Crispy leaves like chips and tender heart.

Classic thin-cut french fries. Golden and salted.

Thinly sliced and fried potatoes, like chips. Very crispy.

Selection of mixed cured meats and cheeses served on a board. Portion for two people, ideal for sharing.

Fresh buffalo mozzarella served with raw ham. Classic Italian sweet and savory combination.

Mixed selection of cured meats, cheeses, and pickled or grilled vegetables.

Fresh stretched curd cheese made from buffalo milk. Rich flavor and soft, juicy consistency.

Plate of thinly sliced aged raw ham. Sweet and delicate flavor.

White pizza with mozzarella, mushrooms, and sausage. Inspired by forest flavors.

White pizza topped raw with bresaola, fresh arugula, and Parmesan shavings. Fresh and light.

White pizza with buffalo mozzarella and cherry tomatoes. Simple and flavorful.

White pizza inspired by carbonara pasta, with egg, pecorino, guanciale, and pepper.

White pizza with mozzarella, zucchini flowers, and anchovies. Delicate flavor with savory notes.

Special house pizza with zucchini flowers and smoked provola cheese. Intense flavor.

White pizza with porcini mushrooms. Intense and refined forest aroma.

White pizza with mozzarella and raw ham, usually added at the end of cooking.

White pizza with a blend of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Rich and creamy.

White pizza with bitter red radicchio and spicy or sweet Gorgonzola cheese. Strong flavor.

Light white pizza with fresh arugula and cherry tomatoes.

White pizza with mozzarella, arugula, and raw ham.

White pizza with salmon (often smoked) and arugula.

Classic white pizza with crumbled sausage and sliced or diced potatoes. Hearty and universally loved.

White pizza with smoked provola cheese and speck. Smoked and intense flavor.

White pizza with oil-packed tuna and arugula.

White pizza with sausages and potatoes. Very popular with children.

Savory white pizza with zucchini, crispy guanciale, and pecorino cheese.

White pizza with creamy stracchino cheese and fresh arugula.

White pizza with stracchino cheese and speck. Creamy and flavorful.

Spicy pizza with mozzarella and 'nduja (spicy spreadable Calabrian salami).

Option to request a thicker and softer pizza dough.

Red pizza with ingredients of amatriciana pasta: tomato, guanciale, and pecorino.

Classic red pizza with mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza with tomato, mozzarella, and spicy salami. Bold flavor.

Pizza with tomato, mozzarella, and button mushrooms.

Classic pizza with tomato, mozzarella, mushrooms, and cooked ham.

The most classic pizza with tomato, mozzarella, and basil. Simple and iconic.

Margherita variation with buffalo mozzarella instead of fiordilatte. Richer and juicier.

Margherita with buffalo mozzarella enriched with slices of raw ham.

Margherita pizza with added ham (cooked or raw, typically cooked if not specified).

Margherita with smoked provola cheese instead of mozzarella. More intense flavor.

Margherita pizza with sausage pieces.

Red pizza without mozzarella, seasoned only with tomato, garlic, oil, and oregano. Vegan and light.

Red pizza with mozzarella and anchovies. Savory and traditional.

Pizza with tomato, mozzarella, and mixed grilled vegetables (zucchini, eggplant, peppers).

Pizza inspired by eggplant parmesan: tomato, mozzarella, fried eggplant, and Parmesan.

Red pizza with mozzarella and roasted peppers.

Red pizza with black olives, capers, and sometimes anchovies. Savory and Mediterranean.

Red pizza with mozzarella and sausage slices.

Option to request a thicker and softer pizza dough.

Simple white focaccia filled with mortadella. Classic Roman snack.

Plain focaccia with oil, salt, and rosemary. Crispy and flavorful.

Taller and softer version of plain focaccia.

Focaccia filled with bresaola, arugula, and Parmesan shavings.

Focaccia filled or topped with raw ham.

Fresh focaccia with arugula, buffalo mozzarella, and cherry tomatoes.

Half-moon shaped calzone filled with cooked ham and mozzarella. Baked.

Calzone filled with mozzarella, cooked ham, and mushrooms.

Calzone filled with savory sausage and mushrooms.

Smoked calzone, filled with speck and provola cheese.

Toasted bread slices topped with sautéed mushrooms and often melted mozzarella.

Crostini with zucchini flowers and anchovies.

Crostini with raw ham and melted mozzarella.

Rich crostini with ham and mushrooms.

Hearty crostini with sausage and mushrooms.

Scamorza cheese (stretched curd cheese) baked or grilled with ham.

Melted scamorza cheese with added ham and mushrooms.

Melted scamorza cheese enriched with the intense flavor of porcini mushrooms.

Giant beef steak with the long rib bone. Prime cut, tender and flavorful, grilled.

American-style pork ribs, glazed with barbecue sauce and served with fries. Juicy meat that falls off the bone.

Danish beef steak, known for its marbling and tenderness. Grilled.

Prime beef cut (boneless ribeye) grilled. Flavorful and succulent.

Very lean and tender beef cut, simply grilled.

Beef fillet served with a porcini mushroom sauce.

Beef fillet with green peppercorn cream sauce. Classic 80s main course.

Beef fillet seasoned with balsamic vinegar glaze, which gives it a sweet and sour note.

Beef steak cut into strips (tagliata) and seasoned with balsamic vinegar.

Grilled beef sliced and served on a bed of arugula with Parmesan shavings.

Beef tagliata with arugula and cherry tomatoes.

Sliced beef served with porcini mushrooms.

Beef tagliata covered with thin slices of lard that melt on the hot meat.

Whole roasted pork shank. Very tender and flavorful meat.

Two pork sausages grilled.

Simple dish with grilled sausages and french fries.

Simple and light fresh lettuce salad.

Mix of fresh vegetables such as lettuce, tomatoes, carrots, and radicchio.

Boiled chicory sautéed in a pan with garlic, oil, and chili pepper. Typical bitter Roman side dish.

Vegetable similar to turnip greens or broccoli, sautéed in a pan.

Diced roasted potatoes with rosemary.

Mixed vegetables (zucchini, eggplant, peppers) cooked on the grill.

Large rich salad with tuna, buffalo mozzarella, and mixed vegetables. Fresh single dish.

Salad with a crunchy and sweet touch thanks to apples and walnuts.

Classic Greek salad with feta cheese, olives, and fresh vegetables.

Bread basket to accompany the meal.