Ristorante Er Gallo Nero

Aged cured ham served with fresh buffalo mozzarella. A classic Italian appetizer combining the saltiness of cured meat with the sweetness of dairy.

Mixed selection of Italian cured meats and cheeses served on a board, portion for two people. Ideal for sharing as a meal starter.

Meatballs prepared according to Roman tradition, often cooked in sauce or fried. A flavorful and homemade dish.

Rustic dish of stewed beans with pork rind and sausage. Rich, hearty, and very flavorful.

Mixed fried items served in a traditional paper cone. Typically includes battered and crispy fried vegetables and other snacks.

Assortment of battered and fried vegetables and fruit (zucchini, peppers, eggplant, sage leaves, and apple). A crispy mix combining savory and sweet flavors.

Traditional selection of cured meats, cheeses, and pickled or grilled vegetables. A varied and representative start to an Italian meal.

Chef's special pasta dish of the day. Ingredients vary based on seasonality and the chef's inspiration.

Pasta with tomato sauce, crispy guanciale, Roman pecorino, and pepper. One of the pillars of Roman cuisine, with a strong flavor.

Pasta with a cream of egg yolk, Roman pecorino, guanciale, and black pepper. Rich, creamy, and without cream.

Known as 'Gricia', it is the ancestor of Carbonara and Amatriciana. Pasta with crispy guanciale, Roman pecorino, and black pepper, without tomato.

Iconic Roman dish with only three ingredients: pasta, Roman pecorino, and abundant black pepper. Creates a savory and spicy cream.

Creamy risotto cooked with a mix of fresh seasonal vegetables (zucchini, carrots, peas, etc.). A light and vegetable-based first course.

Pasta served with a simple tomato and basil sauce. A timeless classic, light and loved by all.

Grilled beef cut, served by weight. Juicy and flavorful red meat, cooked to preference.

Grilled beef tagliata, seasoned simply with oil, rosemary, and coarse salt to enhance the meat's flavor.

Grilled beef slices served on a bed of fresh arugula, pachino tomatoes, and grana cheese shavings. A complete and fresh main course.

Grilled chicken breast cut into strips, served with arugula and balsamic glaze. A lighter alternative to red meat.

Thin slices of veal cooked with cured ham and sage, deglazed with white wine. A typical Roman dish, tender and flavorful.

Thinly floured pork slices sautéed in a pan with white wine sauce. Tender meat with a delicate taste.

Thin slices of pork cooked in a pan with a fresh, tangy lemon sauce. A light and fragrant main course.

Grilled milk-fed lamb chops, to be eaten very hot with your hands (hence the name 'scottadito'). Tender and very flavorful meat.

Stewed chicken with peppers and tomato. A traditional dish rich in sauce, perfect for dipping bread.

Thin strips of beef quickly sautéed with fresh arugula and cherry tomatoes. A quick and tasty dish.

Breaded meat slice with egg and breadcrumbs, then fried until golden. Crispy outside and tender inside.

Mixed boiled mollusks and crustaceans (octopus, squid, shrimp, mussels) dressed with oil, lemon, and parsley. A cold and fresh appetizer.

Very thin slices of octopus served with potatoes, cherry tomatoes, and arugula. A delicate dish that enhances the flavor of the sea.

Salmon and anchovy fillets 'cooked' in vinegar or lemon marinade. Intense flavor and tender texture.

Mussels sautéed in a pan with oil, garlic, parsley, and pepper, served with toasted bread. Ideal for dipping bread in the sauce.

Small octopuses slowly stewed in a tomato sauce. Tender and very flavorful.

Floured and fried baby octopus (mollusks similar to octopus but smaller). Crispy and tasty.

Small locally caught squid (paranza) fried with vegetables. A mixed fried seafood and land dish.

A variation of classic parmigiana using fish (often swordfish or anchovies) layered with eggplant, tomato, and cheese.

Fish-based pasta dish, the chef's special creation of the day.

Thick spaghetti with clams, oil, garlic, chili pepper, and parsley. A classic of Italian seafood cuisine.

Risotto with a shrimp cream sauce. A dish with a sweet and delicate flavor, very creamy.

Risotto with mixed seafood (mussels, clams, squid, shrimp). Intense sea flavor.

Long egg pasta topped with a rich crustacean and mollusk sauce (lo scoglio).

Thick fresh pasta paired with mussels and pecorino cheese. A combination of sea and land typical of Lazio cuisine.

A reinterpretation of classic carbonara that replaces guanciale with fish (often swordfish or smoked tuna) while maintaining the egg cream.

A variation of amatriciana with tomato sauce and seafood or fish instead of guanciale.

Pizza topped with mozzarella, fresh zucchini flowers, and anchovies. A classic Roman combination, savory and delicate.

Pizza with zucchini flowers and crumbled sausage. Available with or without tomato (Red/White).

Pizza with zucchini flowers and pachino tomatoes. Fresh and light taste.

Rich pizza with smoked speck, provola cheese, and zucchini.

Pizza with a strong flavor of gorgonzola cheese and crispy speck.

Pizza topped with a blend of four different cheeses (e.g., mozzarella, gorgonzola, provola, parmesan). Very creamy.

Flavorful pizza with fresh ingredients: cherry tomatoes, buffalo mozzarella, basil, and provola.

Customizable pizza with ingredients of your choice.

Floured and fried squid rings and shrimp. A classic mixed fried seafood, crispy and golden.

Sea bream fillet baked and covered with thin slices of potatoes and zucchini, forming a crispy crust.

Mixed grilled fish including shrimp, sea bream, squid, and swordfish. Served with a drizzle of oil and lemon.

Grilled swordfish fillet. Firm and flavorful meat.

Grilled salmon fillet. Fatty and tasty fish, with crispy skin.

Calzone stuffed with mozzarella, cooked ham, egg, and parmesan. Rich and stringy.

Calzone stuffed with mozzarella, champignon mushrooms, and sausage.

Calzone stuffed with mozzarella, sausage, and your choice of vegetables (broccoli or sautéed chicory).

Calzone with mozzarella, mushrooms, and cured ham (often added at the end of cooking or inside).

Special calzone with ingredients of your choice.

Slice of toasted bread topped with melted mozzarella and anchovy fillets. Simple and flavorful.

Toasted bread with melted mozzarella and cured ham.

Crostino with mozzarella, cooked ham, and pickled artichoke hearts.

Rich crostino with mozzarella, smoked provola, and speck.

Custom crostino with ingredients of your choice.

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

A variation of supplì with rice seasoned with amatriciana sauce (tomato, guanciale, pecorino).

White supplì with Roman pecorino and black pepper.

Coated and fried potato puree cylinders. Soft inside and crispy outside.

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

Zucchini flower stuffed with mozzarella and anchovies, battered and fried.

Small fried pizza disc topped with tomato and cheese.

Mixed seasonal vegetables cut into pieces, battered, and fried.

Crispy fried potatoes, likely thinly sliced or in thin sticks.

Spoon dessert made with cream, sugar, and gelatin. Soft and velvety texture.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream.

Crispy fried tube-shaped wafer filled with sweet ricotta cream.

Spongy leavened dough dessert soaked in rum syrup.

Desserts that vary based on currently available seasonal products.

Naturally sparkling mineral water from the spring, very common in Lazio.

Natural mineral water, light and pure.

Cola flavored carbonated drink in a large 1-liter bottle.

Classic carbonated cola drink in a can.

Sugar-free version of Coca Cola in a can.

Sparkling lemon and lime flavored drink.

Sparkling orange-flavored drink.

Selection of Italian liqueurs and bitters (e.g., Sambuca, Amaro del Capo).

Selection of international spirits (e.g., Whisky, Rum, Vodka).

Classic Italian digestifs to end the meal.

Italian espresso coffee.

Decaffeinated coffee.