Ristorante Montarozzo

Golden and crispy fried artichokes. A Roman specialty with a tender heart and flavorful leaves. Enjoyed hot as an appetizer.

A soft steamed bun filled with Roman oxtail stew. Dark chocolate adds a deep, sweet-and-sour note to the rich sauce.

Breaded and fried buffalo mozzarella, served with tomato sauce, garlic, and oregano. Crispy outside and stringy inside.

Thin slices of lightly seared beef served raw. Accompanied by a rich egg and cheese cream with fresh mushrooms.

Charcoal-grilled chestnut flour cake. Served with a pecorino cheese cream and crispy pork cheek for a sweet-salty contrast.

Hand-sliced aged raw ham served with fresh buffalo mozzarella. A classic Italian cold appetizer.

Battered and fried fresh anchovies and broccoli florets. A crispy and flavorful seafood and land appetizer.

Roasted octopus tentacles served with potatoes and puntarelle (chicory sprouts). The octopus is tender with a slightly charred exterior.

Thin and crispy Roman flatbread, seasoned with olive oil and salt. Ideal for accompanying cured meats or cheeses.

Crispy potatoes seasoned with pecorino cheese and black pepper. A flavorful snack inspired by the famous pasta dish.

Thick fresh pasta similar to spaghetti with pecorino cheese cream. Enriched with aromatic pink peppercorns and fresh lime zest.

Thick, short pasta cooked in wine, served with black pork sausage ragù and crumbled Castelmagno cheese. Rich and intense flavor.

Oven-baked pasta rolls filled with minced meat, cooked with tomato sauce and béchamel. A comforting and hearty traditional dish.

Wide ribbon pasta served with a long-cooked meat ragù in the Neapolitan style. Fragrant with wild fennel.

Small ravioli filled with Romanesco broccoli. Dressed with a flavorful butter and anchovy sauce, topped with aromatic breadcrumbs.

Flat pasta served with sea cicadas and sweet cherry tomatoes. Garnished with creamy burrata cheese and fresh pesto.

Pasta filled with buffalo mozzarella served with a seafood stew based on squid and olives. Combines land and sea flavors.

Classic Roman carbonara with egg, pecorino romano, and crispy guanciale. Rich and creamy sauce without added cream.

Classic pizza with tomato sauce, fior di latte mozzarella, and fresh basil. Simple and traditional.

Pizza with sweet datterino tomato sauce and buffalo mozzarella. A richer version of the Margherita.

White pizza with mozzarella, confit cherry tomatoes, anchovies, and capers. Bold and savory Mediterranean flavors.

White pizza with mozzarella, sausage, and sautéed broccoli rabe. A rustic and flavorful combination.

Creative pizza with mozzarella, cheese & pepper cream, and sweet pears. A unique contrast between sweet and spicy.

Hearty pizza with mozzarella, pork cheek and roasted potatoes. Rich and comforting.

Pizza with mozzarella, crumbled sausage, and sautéed broccoli rabe. A classic Roman combination on pizza.

Gluten-free pizza base with your choice of topping from the pizza menu. Suitable for those with gluten intolerance.

Fried rice croquette filled with meat ragù and mozzarella. A typical Roman street food, crispy outside and soft inside.

Seasonal vegetables coated in a light batter and fried. A crispy side dish or appetizer.

Scottona beef sliced after charcoal grilling. Tender and flavorful meat, served rare or medium.

Prized veal cut cooked on the grill. White, lean, and delicate meat.

Sardinian lamb chops quickly grilled. Typically eaten with hands, piping hot.

Brazilian beef cut cooked on a spit with its fat layer. Served with a selection of homemade sauces.

Whole spring chicken flattened under a weight (brick) and grilled. The skin becomes crispy while the meat remains moist.

Three grilled prized black pork sausages. Intense and succulent flavor.

Beef meatballs slow-cooked in tomato sauce. Soft and flavorful traditional dish.

Oven-roasted veal breast with a side of layered potatoes and sweet onions. Tender meat and a rich side dish.

Gilt-head bream fillet and other fresh fish cooked in a transparent wrapper to retain juices and aromas. Delicate and healthy cooking.

Green leafy vegetables served boiled with lemon (dressed) or sautéed with garlic and chili (sautéed).

Wild chicory served boiled with lemon (dressed) or sautéed with garlic and chili (sautéed).

Whole artichoke slowly cooked with oil, garlic, parsley, and mint. Tender and aromatic.

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy outside and soft inside.

Raw chicory sprouts served with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and slightly bitter.

Creamy cheesecake on a biscuit base. Available with different topping sauces.

Flourless chocolate and almond cake. Served with a liquid custard cream flavored with orange.

Tiramisu

Layered dessert with sponge cake soaked in liqueur (often Alchermes) and pastry cream. Colorful and rich.

Layers of crispy puff pastry alternated with cream. Served with your choice of sauce to enhance the flavor.

Fresh sliced pineapple. A light and refreshing dessert.

Cup of fresh strawberries. Simple and natural.

Aromatic Piedmontese wine, sweet and spicy. Excellent as a digestif or with chocolate.

Sweet dessert wine from Puglia. Aromatic with notes of honey and fruit.

Sweet white wine produced from late-harvested grapes to concentrate sugars. Fruity and soft.

Full-bodied sweet red wine from Puglia. Notes of jam and spices.

House herbal digestive liqueur. Bitter and balsamic flavor.

Selection of classic Italian digestifs (such as Limoncello, Sambuca, etc.).

Brandies such as Grappa or other spirits. Available in different qualities and ages.

Large bottled mineral water. Available still or sparkling.

Non-alcoholic carbonated soft drinks in cans or bottles (e.g., Cola, Orangeade).

High-quality Italian espresso coffee, illy brand.

Decaffeinated espresso coffee, illy brand.

Non-alcoholic fruit cocktail. Refreshing and light.

The classic Italian orange aperitif. Prosecco, Aperol, and soda.

Spritz variation with Martini Vermouth and Prosecco.

Strong and bitter cocktail based on gin, red vermouth, and Campari.

Precursor to the Negroni, with soda instead of gin. Lighter but still bitter.

Classic cocktails based on fruit juice and sparkling wine or bitter.

Hearty aperitif formula that includes a cocktail and a selection of small chef's dishes.

Classic method sparkling wine from Trentino. Elegant and persistent.

Famous Franciacorta sparkling wine. Fresh and refined.

Historic Italian sparkling wine, dry and harmonious.

Prestigious rosé sparkling wine. Notes of red fruits and fine perlage.

Local white wine from the Castelli Romani. Fresh and mineral.

Abruzzo red wine, soft and fruity.

Sparkling dry house wine. Ideal for toasting.