Sfiziarte Ristorante & Brunch

Selection of mixed Italian cold cuts served on a platter. Includes specialties like prosciutto crudo and regional salamis. Ideal for sharing as a meal opener.

Assortment of Italian cheeses served on a platter. Includes fresh varieties like buffalo mozzarella and aged ones like pecorino. Flavors ranging from sweet to spicy.

Rich combined selection of Italian cold cuts and cheeses. Offers a complete experience of traditional appetizers. Perfect for tasting different local flavors.

Porchetta di Ariccia (spiced roasted pork) served with vegetables and toasted bread. The porchetta is flavorful and tender with a crispy rind. A classic from the Roman Castles.

Selection of smoked fish and octopus served on a platter with croutons. Intense and delicate sea flavors. A refined and light appetizer.

Classic Italian combination of aged raw ham and fresh buffalo mozzarella. Perfect contrast between the saltiness of the cured meat and the milky sweetness of the cheese. Served cold.

Fresh salad of tomato and buffalo mozzarella, dressed with oil and basil. Light, fresh, and colorful. A symbol of Italian summer cuisine.

Slices of raw ham served with sweet melon. The sweet and salty contrast is highly appreciated. A fresh and typical summer appetizer.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with toasted bread to soak up the flavorful broth. Intense sea flavor.

Mixed mussels and clams sautéed in a pan. The cooking broth is rich and savory. Served with toasted bread croutons.

Vegetables preserved in oil, such as artichokes, mushrooms, or peppers. Strong flavor and soft texture. Excellent snack.

Creative selection of five small appetizers chosen by the chef. Offers a variety of seasonal flavors and ingredients. An excellent way to taste different specialties.

Wide egg pasta seasoned with a wild boar ragù cooked without tomato (in white). Enriched with aged Tuscan pecorino. Wild and intense flavor.

Fettuccine served with calamari, sweet cherry tomatoes, and a hint of Pecorino Romano. It combines sea and land flavors with a spicy touch. A rich and fragrant dish.

Fresh pasta seasoned with mussels, crispy guanciale, and Pecorino. A bold combination of seafood and aged cured meats. Very savory and unique flavor.

Seafood variation of the classic Carbonara. Prepared with mixed seafood, eggs, and cheese. Creamy like the original but with the taste of fish.

Seafood fettuccine (mussels, clams, mixed fish) with a light tomato sauce. A classic, rich, and flavorful seafood pasta dish.

Baked salmon slice, flavored with fresh lemon and oregano. A light, aromatic, and healthy dish. The fish remains soft and juicy.

Squid sautéed in a pan with garlic, oil, chili pepper, and deglazed with whiskey. Strong flavor with an aromatic alcoholic note. Tender texture.

Pieces of veal cooked in sweet Marsala wine with raisins. A fragrant sweet and sour dish with aromatic herbs. Very tender meat.

Vegetarian meatballs made with lentils and turnip tops. Flavorful and nutritious, a tasty alternative to meat. Served hot.

Artisanal pasta seasoned with mussels and Pecorino cheese. A savory mix of sea and land typical of modern Lazio cuisine.

Ravioli filled with creamy cheese (burrata) dressed with a fish sauce (sea bass) and chopped pistachios. A rich and sophisticated dish with varied textures.

Fresh spaghetti-like pasta, but thicker, seasoned with clams, garlic, and oil. An timeless classic of Italian seafood cuisine.

Egg fettuccine served with classic Bolognese ragù. Available with the addition of meatballs for an even richer dish.

Thick spaghetti served with one of two classic Roman sauces: Carbonara (egg, guanciale, pecorino) or Cacio e Pepe (pecorino and black pepper). Both creamy and flavorful.

Spaghetti with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine, flavorful and slightly spicy.

Handmade filled tortellini, served with cream or pink sauce (tomato and cream). A classic and comforting dish with a delicate flavor.

Creamy seafood risotto (mussels, clams, calamari). Slowly cooked with fish broth. An elegant dish rich with the flavor of the sea.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked. A rich and hearty Italian classic.

Rolled pasta filled with minced meat, covered in tomato and béchamel, and baked. Soft and flavorful.

Ravioli stuffed with Roman-style artichokes, simply dressed with melted butter, thyme, and Parmesan to enhance the filling. Delicate and herbaceous flavor.

Vegetarian version of lasagna with fragrant porcini mushrooms, béchamel, and cheese. Creamy with a woodland flavor.

Baked dish of fried eggplant, tomato sauce, Parmesan, and buffalo mozzarella. A rich and tasty vegetarian dish.

Thin slices of meat (usually veal or chicken) floured and sautéed, served with a porcini and woodland mushroom sauce. Tender and flavorful.

Chicken breast cooked in a pan. Choose between a fresh lemon sauce or a spicy and creamy curry version.

White fish fillet (cod) cooked with cherry tomatoes and olives. Mediterranean flavor, light and tasty.

Meatballs slowly cooked in tomato sauce. Traditional Roman recipe, very tender and flavorful. Often served with plenty of sauce.

Thin slices of roast beef, served hot or warm. Lean and flavorful meat, typically dressed with its cooking juices.

Thin strips of beef quickly sautéed in a pan with fresh cherry tomatoes. A simple, quick, and very tasty dish.

Fresh fish cooked grilled or pan-fried. Choose from salmon, tuna (with onions and cherry tomatoes), or swordfish. A healthy and protein-rich dish.

Tripe (beef stomach) stewed for a long time with tomato, Roman mint, and pecorino. A humble dish from Roman tradition, with a very characteristic flavor and tender texture.

Thin slices of pork with raw ham and sage on top, cooked in white wine. Savory and aromatic flavor. A classic of Roman cuisine.

High-quality Danish beef fillet, well-marbled with fat, grilled. Juicy and flavorful, served from 300g.

Chicory (a bitter green leafy vegetable) boiled and then sautéed with garlic and chili pepper. A typical Roman side dish.

Potatoes cut into pieces and baked with rosemary. Crispy on the outside and soft on the inside.

Fresh mixed green salad with tomatoes. Simple and light dressing.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Large salad with chicken, buffalo mozzarella, and vegetables. A fresh and balanced single dish.

Rich salad with smoked salmon and buffalo mozzarella. Fresh and flavorful.

Combination platter with three tastings chosen by the chef: a first course, a second course, and a side dish. Excellent for those who want to be surprised and try a bit of everything.

Larger tasting menu chosen by Chef Tiziano. Includes multiple portions of first courses, second courses, and side dishes. Ideal for big appetites or for sharing.

Cup of fresh seasonal fruit cut into pieces. Light, sweet, and refreshing dessert.

Famous Italian spoon dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and energizing.

Dome of sponge cake filled and covered with lemon cream. Typical dessert from the Amalfi coast, fresh and fragrant.

Traditional tart from Jewish-Roman cuisine. Filled with sweet ricotta and sour cherries. A delicious contrast.

Dessert based on sponge cake and chocolate mousse. Soft and decadent for chocolate lovers.

Crispy fried pastry shell filled with sweet sheep's ricotta, with chocolate chips or candied fruit. Classic Sicilian dessert.

Tasting platter with three mini-portions of house desserts. Perfect for trying different specialties.

Soft leavened cake, soaked in rum syrup. Typical of Naples. Moist, sweet, and alcoholic.

Selection of homemade desserts of the day. Ask your waiter for available options.

Sphere-shaped ice cream (truffle) made with buffalo milk, making it particularly creamy and rich. Often covered in cocoa.