Regina Restaurant

Italian cured raw ham, thinly sliced. It has a sweet and salty flavor, soft on the palate. Served as a cold appetizer.

Cured beef salami, lean and dark red. It has a delicate and slightly aromatic flavor. Often served with arugula and Parmesan shavings.

Giant pitted green olives, stuffed with minced meat, breaded, and fried. Crispy outside and soft inside, they are a specialty from the Marche region.

A classic Italian combination with raw ham and fresh mozzarella. The salty flavor of the cured meat pairs with the milky sweetness of the cheese.

Typical Piedmontese filled egg pasta, usually with roast meat. Served with meat sauce or butter and sage.

Small dumplings made from potato and flour, with a soft texture. Usually served with tomato sauce or cheese.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked. A rich, creamy, and flavorful dish.

Long, flat egg pasta, similar to tagliatelle. Rough and porous, ideal for holding rich sauces.

Thick soup of mixed seasonal vegetables, often with added beans or potatoes. Flavorful and healthy, served hot.

Rustic and creamy chickpea soup. It has an earthy and comforting flavor, often seasoned with rosemary and olive oil.

Very small pasta shape cooked in hot broth (meat or vegetable). A light and comforting dish.

Filled pasta with a soft fresh ricotta cheese filling. Delicate flavor, usually served with tomato sauce or butter.

Short pasta with a spicy tomato sauce, garlic, and parsley. 'Arrabbiata' refers to the heat of the chili pepper.

Creamy rice cooked with a combination of seafood and mushrooms or land ingredients. It combines the flavors of the sea and the mountains.

Classic spaghetti served with a simple meat or tomato sauce. A staple of Italian cuisine.

Spaghetti with fresh tomato sauce and basil. Simple, light, and aromatic.

Pasta with a creamy sauce made from eggs, Pecorino Romano, guanciale (or pancetta), and black pepper. Rich and flavorful, without cream.

Pasta with a sauce based on tomato, crispy guanciale, and pecorino. A Roman classic with an intense and savory flavor.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. A classic seafood dish, flavorful and slightly salty.

Small ring-shaped filled pasta, served with meat sauce or tomato sauce.

Tortellini served with a special house sauce, likely creamy (cream and ham) or a particular ragù.

Tortellini cooked and served in hot meat broth. A traditional Emilian dish, comforting and flavorful.

Young lamb, typical of Roman cuisine. The meat is tender and flavorful, often baked with herbs.

Small pieces of veal slowly stewed in sauce. The meat becomes very tender and the sauce is rich and thick.

Thin slice of veal quickly grilled. A simple and light dish.

Grilled cut of beef. Juicy and flavorful, usually served rare or medium-rare.

Grilled pork chop. Flavorful and well-cooked meat.

Breaded and fried veal (or pork) cutlet in butter. Crispy and golden on the outside, tender on the inside.

Breaded and fried cutlet, then covered with ham and melted cheese, sometimes with a bit of tomato sauce.

Grilled veal liver. It has a characteristic irony flavor and a soft texture.

Liver cut into strips and slowly cooked with plenty of stewed onions. Sweet and tender.

Prized cut of grilled beef loin. Tender and flavorful.

Omelette made from beaten eggs, cooked in a pan and filled with various ingredients of your choice (cheese, ham, vegetables).

Lean white meat grilled or pan-fried. A light and protein-rich dish.

Minced meat meatballs slowly cooked in a rich tomato sauce. Soft and flavorful.

Veal slices with raw ham and a sage leaf, cooked in white wine and butter. A Roman classic.

Thin strips of beef pan-fried and deglazed with wine. Tender and juicy.

Floured meat slices cooked in a pan with white wine sauce. Tender and creamy.

House specialty, meat escalopes probably served with a rich sauce (e.g., mushrooms and cream).

Prawn-like crustaceans but more prized, with sweet and firm meat. Usually grilled or sautéed.

Grilled swordfish steak. Compact white meat, delicate but characteristic flavor.

White-fleshed, delicate sea fish, usually served whole grilled or baked.

Grilled salmon steak. Fatty and flavorful fish, rich in Omega-3.

Fresh lettuce salad or mixed varieties of green leaves. Dressed with oil and vinegar or lemon.

Salad of sliced fresh tomatoes, dressed with oil, salt, and oregano or basil.

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

Potato sticks fried in boiling oil until golden. Crispy and salty.

Cooked seasonal vegetables (like chard or spinach) blanched and then dressed with oil and lemon.

Sautéed mushrooms with garlic, oil, and parsley.

Mixed vegetables (like chicory or spinach) sautéed in a pan with garlic and chili pepper.

Boiled green beans dressed with oil and vinegar, or sautéed in a pan.

Artichokes, usually prepared Roman style (with mint) or Jewish style (fried).

Choice of flaked Parmigiano Reggiano or fresh Mozzarella.

Choice between Gorgonzola (creamy blue cheese) or Gruyère (hard Swiss cheese).

Smoked spun-paste cheese, grilled until soft and stringy.

Selection of mixed cheeses served with bread or honey.

Dry and aromatic white wine from Southern Italy, served in a liter carafe.

International white wine, fruity and structured.

Dry, light, and refreshing white wine with citrus notes.

Campanian white wine, fresh and mineral, excellent with fish.

Coastal white wine, savory and fragrant.

Abruzzese rosé wine, with a bright cherry color and fruity flavor.

Indigenous white wine from Central Italy, structured and with good acidity.

House red wine, Cabernet grape, served in a carafe.

Classic Tuscan red wine, dry and tannic, Gallo Nero certified.

Sangiovese-based Tuscan red wine, versatile and world-famous.

Half bottle of Chianti wine.

Full-bodied and intense red wine, with notes of red fruits and spices.

Young and fruity Tuscan red wine.

Fine and aged Tuscan red wine, elegant and complex.

Abruzzese red wine, robust, tannic, and with an intense ruby color.

Bottle of mineral water.

Large bottle of mineral water, 1.5 liters.

Small bottle of mineral water, half a liter.

Light and refreshing Italian pale lager beer.

Bottle of Coca Cola, 1 liter.

Glass bottle of Coca Cola.

Lemon-lime flavored carbonated drink.

Orange carbonated drink.

Alcoholic aperitif based on Prosecco, bitter (like Aperol or Campari), and soda.

Italian pomace distillate, strong and aromatic, served as a digestif.

Sweet lemon liqueur typical of Southern Italy, served chilled.

Herbal liqueur with a sweet-bitter taste, consumed after meals.

Italian espresso.

Pistachio ice cream with a molten center, covered with chopped nuts.

Famous hazelnut and chocolate ice cream, hand-shaped and dusted with cocoa.

Frozen fruit dessert (usually lemon), refreshing and digestive.

Spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Fresh fruit available according to seasonality.

Fresh fruit salad cut into pieces and dressed with lemon juice and sugar.

Slices of fresh pineapple.

A fixed-price menu designed for tourists, offering a complete taste of Italian cuisine. Includes first course, second course, side dish, fruit, and drinks.