Sora Pia

Typical Roman street food. A fried rice croquette with tomato, with a melting mozzarella center.

Fried battered zucchini flowers, stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Desalted cod fillet, coated in a light batter and fried until golden.

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

Slices of toasted bread seasoned with fresh tomato, garlic and basil or with ham.

Toasted bread garnished with smoked salmon and fresh arugula.

Classic pizza with tomato, mozzarella, and anchovies. Savory and decisive taste.

The quintessential Italian pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella and sliced champignon mushrooms.

A classic combination of cooked ham and mushrooms on a tomato and mozzarella base.

Rich pizza with tomato, mozzarella, hard-boiled egg, ham, mushrooms, olives, and artichoke hearts.

Flavorful pizza with tomato, mozzarella, and pieces of Italian sausage.

Simple and tasty pizza with tomato, mozzarella, and cooked ham.

Pizza with an intense flavor with sweet or spicy Gorgonzola cheese.

Spicy pizza with tomato, mozzarella, and spicy salami.

Pizza topped with a mix of seafood such as mussels, clams, and shrimp.

Fragrant pizza with fine porcini mushrooms.

White pizza with mozzarella, fresh zucchini flowers, and salted anchovies.

Pizza with tomato and mozzarella base, garnished with fresh arugula after cooking.

Pizza with canned tuna and sliced onions, a classic combination.

Folded pizza, crescent-shaped, filled with mozzarella, ham, and egg, baked in the oven.

Toasted bread croutons with melted cheese and ham.

Toasted bread croutons with melted cheese and salted anchovies.

Crispy croutons with melted cheese and mushrooms.

Croutons with melted cheese and smoked salmon.

Local white wine from the Castelli Romani area, fresh and light.

House red wine, full-bodied and suitable for meat dishes.

Italian lager beer on tap, refreshing and fizzy.

Italian beer served in a large bottle.

High-quality Italian craft beers, available in light or amber versions.

Bottled mineral water, available still or sparkling.

Non-alcoholic carbonated soft drinks.

Large bottle of Coca-Cola to share.

Iced tea in a can or bottle.

Classic Italian espresso.

Drink made with espresso coffee and foamed milk.

Alcoholic digestifs to end the meal, such as limoncello or amaro.

Aged or premium brand liqueurs.

Fixed-price full menu including a first course, grilled veal as a second course, a side dish, and drinks.

Basket of homemade bread to accompany the meal.

Aged raw ham, hand-sliced with a knife to enhance its flavor.

Fresh salad of raw or cooked artichokes and shrimp.

Salad with arugula, porcini mushrooms, and shrimp.

Slices of smoked salmon, often served with lemon and croutons.

Selection of four different fish and seafood starters.

Very fresh raw fish dish, such as carpaccio or tartare.

Mussels cooked in a tomato and spice broth, served with toasted bread.

Mixed seafood (clams, mussels) sautéed in a pan with oil and garlic.

Fresh oysters served natural with lemon.

Boiled shrimp served cold with pink sauce in a coupe glass.

Hot soup prepared fresh daily with seasonal ingredients.

Iconic Roman dish with thick fresh pasta, Pecorino Romano, and abundant black pepper.

Egg pasta or rice seasoned with fresh porcini mushroom sauce.

Pasta with tomato sauce, crispy pancetta, and Pecorino cheese.

Classic Roman dish with eggs, Pecorino, guanciale, and pepper. Creamy and rich.

Gourmet pasta with sea urchin pulp and raw or seared red prawns.

Large format pasta with swordfish cubes and fresh cherry tomatoes.

Pasta with shrimp and zucchini flowers, a delicate and flavorful dressing.

Spaghetti with fresh clams, garlic, oil, and parsley (white sauce).

Long pasta with fresh lobster in tomato sauce. Price per serving.

Creamy risotto prepared with a delicate scampi sauce.

Seafood risotto (mussels, clams, squid, shrimp).

Thin strips of beef sautéed in a pan, served with arugula and cheese shavings.

Very thin slices of raw beef, marinated, with arugula and Parmesan.

Tender beef fillet pan-fried with cream sauce and green pepper.

Grilled lamb chops, to be eaten piping hot 'burning your fingers'.

Grilled beef, sliced, often served with arugula and Parmesan cheese.

Prime cut of beef (rib steak) grilled.

Lean and tender beef fillet cooked on the grill.

Grilled beef steak.

Thin slice of lean veal, pounded thin and grilled.

Fresh sea bass cooked with tomato, garlic, and parsley. Price per 100g.

Whole sea bream cooked under a coarse salt crust that retains moisture. Price per 100g.

Oven-baked brill served with potatoes. Price per 100g.

Fresh grilled or baked scampi. Price per 100g.

Large, fine red prawns.

Mixed fry of fresh small fish and crustaceans.

Sole, floured and sautéed in butter with lemon juice and parsley.

Dish of squid and shrimp, usually fried or grilled.

Grilled tuna steak, served sliced with a pink interior.

Grilled swordfish steak.

Raw fish, knife-cut and lightly seasoned.

Fresh green salad with tomatoes, carrots, and other vegetables.

Potatoes baked with rosemary or fried.

Seasonal vegetables, boiled or sautéed in a pan (often chicory or spinach).

Artichokes prepared according to the day's recipe (Roman style or Jewish style).

Breaded and fried artichoke wedges.

Cup of fresh forest fruits (strawberries, blueberries, raspberries).

Fresh seasonal fruit, cut or whole.

Soft dessert based on fresh ricotta, typical of Roman tradition.

Crostata filled with pastry cream and topped with pine nuts.

Classic soft cake with apples.

Chocolate cake with a warm, soft center.