Mia Ristorante

Fried zucchini flowers in a light batter, crispy and golden. Often stuffed with mozzarella and anchovies. A classic Roman appetizer.

Breaded rice ball with tomato, fried, with a molten mozzarella center. Crispy outside and soft inside.

Toasted bread slices topped with diced fresh tomatoes, garlic, extra virgin olive oil, and basil. Simple and flavorful.

Fresh appetizer combining the sweetness of melon with the saltiness of cured ham. A classic Italian pairing.

Fresh buffalo mozzarella, soft and juicy. Usually served plain to appreciate its milky flavor.

Fresh salad composed of tomato slices, mozzarella, and basil, dressed with olive oil. The colors recall the Italian flag.

Fresh salad with tomatoes, cucumbers, olives, onion, and feta cheese. Savory and refreshing.

Fresh stretched-curd cheese with a creamy center, served with slices of aged cured ham. A rich and indulgent contrast.

Thin slices of bresaola (cured beef) served with fresh arugula and Parmesan shavings. Light and nutritious.

Very thin slices of bresaola (cured beef) served cold, typically dressed with oil and lemon or cheese shavings.

Assortment of battered and fried seasonal vegetables. Crispy and delicious.

Assortment of grilled vegetables such as zucchini, eggplant, and peppers. Light and flavorful.

Rich mixed salad with various ingredients such as vegetables, cheese, eggs, and olives. Substantial and fresh.

Mixed salad with grilled or fried chicken pieces, often accompanied by croutons and dressing.

Fillets of fresh anchovies marinated in vinegar or lemon, with oil and parsley. Intense sea and tangy flavor.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Served with their own sauce.

Cold salad of boiled seafood (octopus, calamari, shrimp, mussels) dressed with oil and lemon. Fresh and delicate.

Fresh salad with cooked shrimp, arugula, and cherry tomatoes. A light seafood dish.

Fluffy omelette made with eggs and spinach. A simple and nutritious dish.

Omelette made with eggs and porcini mushrooms, giving a rich and aromatic flavor.

Omelette with cheese or stuffed. Soft and flavorful.

Homemade fresh pasta served with lobster sauce and Pachino tomatoes. A luxurious and flavorful seafood dish.

Soft potato gnocchi served with a classic tomato and basil sauce. Traditional and comforting dish.

Potato gnocchi with Genovese pesto (basil, pine nuts, garlic, Parmesan, and oil). Aromatic and fresh.

Potato gnocchi served with Bolognese meat sauce. A rich and hearty dish.

Potato gnocchi with porcini mushroom sauce. Intense forest flavor.

Stuffed pasta (usually ricotta and spinach or meat) served with tomato sauce.

Stuffed pasta simply sautéed with melted butter and sage leaves. Delicate and fragrant.

Ravioli served with a rich porcini mushroom sauce.

Elaborate dish of ravioli with porcini mushrooms, shrimp, and Pachino tomatoes. Sea and mountains.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan, baked in the oven. An Italian classic.

Risotto finished with a blend of four melted cheeses. Creamy and flavorful.

Creamy risotto cooked with porcini mushrooms. An autumnal dish with an intense flavor.

Delicate risotto with scampi cream (crustaceans similar to small lobsters). Sweet and refined.

Seafood risotto with mussels, clams, calamari, and shrimp. Taste of the sea.

Risotto prepared with squid ink, which gives it an intense black color and a savory sea flavor.

Thick and nutritious bean soup. Simple and rustic.

Thick and comforting bean soup, often flavored with rosemary or garlic.

Mixed seasonal vegetable soup. Light and healthy.

Lentil-based soup, rich in iron and flavor.

The classic Italian pasta dish with tomato sauce and basil. Perfect simplicity.

Short pasta with a spicy tomato sauce, garlic, and parsley. 'Arrabbiata' (angry) due to the chili heat.

Classic Roman dish with eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Creamy and rich without cream.

Pasta sautéed with fresh seasonal vegetables. Light and colorful.

Spaghetti coated in a creamy four-cheese sauce.

Simple but flavorful dish: pasta sautéed with golden garlic, extra virgin olive oil, and spicy chili.

Unique combination of sea mussels and savory pecorino cheese. Strong flavor.

Spaghetti with clams, garlic, oil, and parsley. A classic of Italian seafood cuisine.

Long pasta with a rich sauce of calamari, zucchini, and cherry tomatoes. Fresh and balanced.

Hollowed long pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. One of Rome's signature dishes.

Considered the ancestor of carbonara: pasta with crispy guanciale, Pecorino Romano, and black pepper, without eggs or tomato.

Thick pasta similar to spaghetti, coated with a creamy Pecorino Romano sauce and abundant black pepper.

Fresh pasta with shrimp, zucchini, and cherry tomatoes. A delicate and flavorful combination.

Short pasta in a creamy pink sauce with smoked salmon.

Egg pasta served with basil pesto.

Egg fettuccine with a creamy salmon sauce.

Egg pasta served with sautéed porcini mushrooms. Forest aroma.

Fettuccine served with classic Bolognese meat sauce.

Thin egg pasta with a rich seafood sauce (mussels, clams, shrimp).

Grilled beef steak. Simple and tasty, for red meat lovers.

Thin strips of beef sautéed in a pan, served with fresh arugula and Pachino tomatoes. A quick and flavorful dish.

Grilled beef slices, dressed with glaze or balsamic vinegar.

Prime cut of beef, very tender and lean, grilled.

Beef fillet served with a creamy green peppercorn sauce. Tender and aromatic.

Assortment of grilled meats (often includes beef, pork, sausage, or chicken).

Roast suckling lamb cooked in the oven, often with potatoes and rosemary. Traditional Roman dish.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - burnt finger).

Cut of beef with the central bone containing marrow, slow-cooked stewed. Tender and succulent.

Tripe cooked stewed with tomato sauce, Roman mint, and pecorino cheese. A humble but flavorful dish.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Floured veal slices sautéed in white wine.

Veal slices cooked in a pan with a fresh lemon sauce.

Veal slices served with tomato sauce (pizzaiola style).

Veal slices served with a porcini mushroom sauce.

Veal slices with cured ham and sage, cooked in white wine. Tender and flavorful.

Breaded veal cutlet fried in butter. Crispy and golden.

Oven-roasted or spit-roasted chicken, crispy skin and juicy meat.

Chicken stewed with tomato, peppers, and spices. A colorful and tasty dish.

Grilled chicken breast, a light and protein-rich dish.

Veal slices cooked in tomato sauce with oregano and garlic.

Bite-sized pieces of chicken skewered and grilled, often alternated with vegetables.

Grilled chicken breast cut into strips, often served with arugula or vegetables.

Classic French fries, golden and salted.

Oven-baked potato chunks with rosemary and olive oil.

Chicory boiled and then sautéed in a pan with garlic, oil, and chili. Slightly bitter and strong flavor.

Spinach sautéed in a pan with oil and garlic.

Fresh seasonal salad with lettuce, tomatoes, and other raw vegetables.

Whole artichoke cleaned and cooked upside down in a pan with oil, garlic, parsley, and mint. Tender and fragrant.

Whole artichoke deep-fried until crispy, especially the outer leaves. Typical of Roman Jewish cuisine.

Whole sea bass cooked on the grill. Delicate and light white fish.

Fresh grilled sea bream. A prized fish with a delicate flavor.

Sea bream fillet pan-fried with cherry tomatoes, olives, and capers. Mediterranean style.

Whole grilled calamari, usually served with lemon and parsley.

Classic mixed fry of calamari rings and shrimp. Crispy and flavorful.

Grilled prawns, sweet and smoky flavor.

Grilled or pan-fried swordfish steak. Firm and compact flesh.

Grilled salmon steak. Fatty and flavorful fish.

Turbot cooked in the oven with a side of potatoes. A prized dish.

Cod (desalted salt cod) stewed with tomato, black olives, and capers.

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

Pizza with tomato, mozzarella, and spicy salami.

Pizza with tomato, mozzarella, and cooked ham.

Pizza with tomato, mozzarella, cooked ham, and mushrooms.

Pizza with tomato, mozzarella, and button mushrooms.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives.

Usually a white pizza with fresh sliced tomatoes, mozzarella, and basil added raw or cooked.

Pizza with buffalo mozzarella and Pachino tomatoes.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, fontina, and Parmesan).

Pizza with tomato, mozzarella, cooked ham, and pineapple.

Vegetarian pizza with tomato, mozzarella, and mixed grilled vegetables.

Pizza with tomato, mozzarella, anchovies, and capers.

Pizza with tomato and mixed seafood, no mozzarella.

Pizza with tomato, mozzarella, and tuna.

Pizza with shrimp, cherry tomatoes, and fresh arugula.

Creamy dessert made with cream, milk, and sugar, thickened with gelatin. Often served with berry sauce, caramel, or chocolate.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and eggs, dusted with cocoa.

Custard pudding with a layer of liquid caramel.

Fresh pineapple slices served plain.

Cup of fresh strawberries dressed with lemon juice and sugar.

Fresh strawberries served with a scoop of ice cream (usually vanilla or cream).

Cup with mixed ice cream flavors.

Slice of the day's cake.

Sweet anise liqueur, often served with a coffee bean ('mosca').

Distilled spirit made from grains or potatoes, served neat or with ice.

Distilled spirit aged in barrels.

Sweet lemon liqueur typical of Southern Italy, served chilled.

Sweet and bitter herbal liqueur, served as a digestif.

Very aromatic bitter with a strong flavor.

Medium glass of draft beer.

Gin and tonic cocktail.

Bitter red aperitif, served with soda or neat with ice.

Venetian aperitif based on prosecco, bitter (Aperol or Campari), and soda.

Sweet carbonated beverage.

Sugar-free version of Coca Cola.

Orange flavored carbonated beverage.

Lemon-lime flavored carbonated beverage.

Lemon-flavored iced tea.

Peach-flavored iced tea.

Natural or sparkling mineral water in a bottle.

Italian lemon-flavored carbonated beverage.