Ristorante Il Girasole dal 1981

Whole artichoke, fried twice to make it crispy outside and tender inside. A specialty of Jewish-Roman cuisine.

Breaded and fried rice croquette with tomato, with a heart of melted mozzarella. A classic Roman street food.

Fried potato croquette enriched with smoked speck and provola cheese.

Fried croquette filled with eggplant and provola cheese.

Potato croquette with a contrast of flavors: the earthy taste of truffle and the spiciness of Calabrian salami (n'duja).

Breaded and fried calamari skewers. Crispy and served in a portion of 5 pieces.

Fried polenta pieces served with a rich meat sauce.

Meatballs made with roasted pork (porchetta) and bitter greens (chicory), served with a creamy spicy sauce.

Fresh buffalo mozzarella served with salted anchovy fillets. A simple and fresh appetizer.

Twisted fresh pasta served with oxtail ragu (stewed ox tail). Rich and flavorful.

Potato gnocchi with a cream of blue cheese (gorgonzola) and crumbled sausage.

Wide egg pasta with a meat ragu without tomato and artichokes.

Short ridged pasta with tomato sauce, crispy guanciale, and pecorino romano. A pillar of Roman cuisine.

Pasta dressed with a cream of pasteurized raw eggs from the heat of the pasta, pecorino romano, black pepper, and crispy guanciale.

Ancestor of carbonara and amatriciana. Pasta with guanciale, pecorino romano, and black pepper, without tomato or eggs.

Thick spaghetti-like fresh pasta with pecorino cream and black pepper, enriched with creamy fresh cheese (burrata).

Bow-tie pasta with simple tomato sauce. A light and classic dish.

Fresh pasta with tomato sauce and melted mozzarella.

Spiral pasta with a creamy salmon sauce, often with a touch of cream.

Thin egg pasta with seafood and a fresh lemon sauce.

Egg pasta with sausage, cream, and truffle. A rich and fragrant dish typical of Umbria.

Grilled chicken breast served with roasted or fried potatoes. Simple and light.

Grilled chicken breast cut into strips, served on a bed of arugula and parmesan shavings.

Mixed selection of grilled meats.

Grilled Chianina beef burger, served with potatoes.

Grilled beef steak.

Grilled beef sliced, served with fresh arugula and parmesan shavings.

Hearty mixed dish with steak, sausage, potatoes, and sautéed chicory.

Grilled scamorza cheese served with ham

Melted scamorza cheese served with porcini mushrooms.

Melted scamorza cheese served with anchovy fillets.

Cured beef salumi served raw with arugula and parmesan. Light and protein-rich.

Floured and fried mixed calamari and shrimp. Crispy and served with lemon.

Pork meatballs and vegetables, served as a main course with sauce.

Dish from poor Roman tradition: stewed pork rind with beans in tomato sauce. Very flavorful and gelatinous.

Stewed tripe with tomato, Roman mint, and pecorino. Tender and aromatic.

Chicken stewed with peppers and tomato. A classic Roman main course.

Roasted chicken thigh served with sautéed broccoli.

Hearty mixed salad with chicken breast, tomatoes, and corn.

Salad with salmon, provola cheese, tomatoes, and corn.

Fresh salad featuring buffalo mozzarella, tomatoes, and corn.

Rustic salad with tuna and beans, enriched with tomatoes and corn.

Seasonal vegetables (often chicory or spinach) boiled and then sautéed with garlic, oil, and chili pepper.

Crispy fried artichoke, served as a side dish.

Fresh green salad with tomatoes and other raw vegetables.

Potatoes served roasted or fried.

Cold creamy dessert with nougat flavor.

Refreshing cold dessert with mint and chocolate shavings.

Cold dessert with coffee flavor.

Chocolate cake filled with apricot jam.

Panna cotta spoon dessert, served with your choice of sauce.

Shortcrust pastry pie with sweet ricotta filling and chocolate chips.

Likely a house specialty or a nonna's cake (custard and pine nuts).

Layered American red velvet cake with cream cheese frosting.

Soft cake with pear and chocolate pieces.

Refreshing cold dessert soaked in rum.

Variation of the pie with ricotta, pear, and chocolate filling.

Still or sparkling mineral water.

Half liter of water.

Local white wine (Pecorino), standard bottle.

Czech light lager beer, small bottle.

Non-alcoholic Italian beer.

Typical red wine from Lazio, standard bottle.

Premium white wine from Lazio (blend of Chardonnay, Sauvignon, and Trebbiano).

Full-bodied Sicilian red wine, standard bottle.

Famous Tuscan red wine, standard bottle.

Classic Italian lager beer, large bottle.

Classic Italian lager beer, small bottle.

Craft IPA style beer, more hoppy and aromatic.

Herbal digestive liqueurs or pomace distillates.

Prickly pear flavored liqueur.