Taverna Rossini

A selection of mixed Italian cheeses, served with jams or honey. Includes aged and fresh varieties. Enjoy by taking pieces of cheese and accompanying them with bread or fruit.

A platter of mixed Italian cured meats, such as ham and salami. Savory and spicy flavors. Perfect as a starter, often accompanied by bread or focaccia.

Sweet and delicate aged raw ham. The meat is soft and melts in your mouth. Enjoyed as is or wrapped around breadsticks.

Fresh mozzarella made with buffalo milk, juicy and with an intense milky flavor. Elastic yet soft texture. Excellent on its own or with a drizzle of oil.

A classic Italian appetizer that combines the sweetness of melon with the saltiness of Parma ham. Fresh and light. Enjoy by wrapping the ham around melon slices.

Layered baked eggplant dish with tomato, mozzarella, and parmesan. Soft, rich, and flavorful. Served hot as a hearty appetizer or main course.

Small fried pizzas topped with tomato and cheese. The dough is soft and slightly crispy on the outside. Typically eaten by hand.

Toasted bread slice simply topped with rubbed garlic, oil, and salt. Crispy and flavorful. A classic rustic snack.

Bruschetta topped with diced fresh tomato, oil, and basil. Fresh and Mediterranean flavor. Ideal as a light appetizer.

Bruschetta topped with sweet cherry tomatoes and fresh buffalo mozzarella. Contrast between the warm crispy bread and the fresh mozzarella.

Bruschetta spread with Ciauscolo, a soft salami from the Marche region. Rich, spicy, and fatty flavor. Enjoyed for its melt-in-your-mouth texture.

Bruschetta topped with smoked salmon slices. Intense and slightly savory flavor. Often accompanied by a touch of butter or fresh cheese.

Bruschetta topped with basil pesto. Aromatic and fragrant with garlic and cheese. A flavorful vegetarian appetizer.

Toasted bread with an eggplant cream. Delicate and slightly smoky flavor. Soft on the palate.

Bruschetta with creamy stracchino cheese, cherry tomatoes, and fresh arugula. A mix of sweet, tangy flavors and the slightly spicy notes of arugula.

Gourmet bruschetta with creamy burrata, savory anchovy fillets, and sun-dried tomatoes. An explosion of umami and textural contrasts.

Simple white pizza with oil and salt, available in a thick and soft or thin and crispy version. Ideal to accompany meals or stuffed.

White pizza topped with a mix of grilled vegetables such as zucchini, eggplant, and peppers. Light and flavorful.

Focaccia enriched with aged bresaola, fresh cherry tomatoes, and flakes of grana cheese. A fresh and complete dish.

Focaccia stuffed with pan-fried escarole with olives, pine nuts, and capers. Rustic and slightly bitter flavor typical of Neapolitan cuisine.

Focaccia stuffed with sautéed chicory and a mix of melting cheeses. The strong flavor of the vegetables is balanced by the sweetness of the dairy.

Focaccia topped with Pecorino Romano and abundant black pepper. It captures the flavors of the famous Roman first course in a white pizza version.

Portion of mixed bread to accompany the meal.

Selection of different types of bread, ideal for tasting various doughs and textures.

Portion of dark bread, often whole wheat or multi-grain, with a more intense and rustic flavor.

Fresh salad with a mix of seasonal vegetables. Light and crunchy, dressed as desired with oil and vinegar.

Salad of just green leaves. Simple and refreshing, ideal as a light side dish.

Colorful and juicy salad with sweet cherry tomatoes, crunchy cucumbers, and onion. Very refreshing and flavorful.

Fresh dish with slices of buffalo mozzarella and tomato, flavored with basil. A classic Italian combination, rich in milk and freshness.

Rich composed salad with tuna, hard-boiled eggs, cooked and raw vegetables, and anchovies. A nutritious and varied single dish.

International salad with grilled chicken, crispy croutons, and parmesan shavings, dressed with a flavorful creamy sauce.

Fresh salad with feta cheese, olives, and crunchy vegetables, seasoned with oregano. Savory and Mediterranean.

Potato gnocchi topped with tomato sauce, melting mozzarella, and basil, served hot in a terracotta dish. Comforting and creamy dish.

Short pasta of large format topped with fresh vegetables, pesto, and grated aged cheese. A flavorful vegetarian first course.

Spaghetti served with one of the classic Roman sauces based on guanciale. Carbonara (egg and pepper), Amatriciana (tomato and pecorino), or Gricia (pecorino and pepper).

Homemade stuffed pasta served with a refined sauce made with ham, asparagus, and red wine reduction. Complex and elegant flavor.

Wide egg pasta seasoned with a meat ragù without tomato, enriched with zucchini flowers and lemon zest. Delicate and fragrant.

Veal slices with Parma ham and sage, cooked in white wine. Typical Roman dish, flavorful and aromatic, served with potatoes.

Floured and pan-seared veal slices, served with a sauce of your choice. Tender and juicy, accompanied by mashed potatoes.

Tender beef fillet served with a creamy green pepper sauce. Bold and slightly spicy flavor.

Small, soft meatball patties cooked in tomato sauce. A homemade and tasty dish, served with creamy mashed potatoes.

Thin strips of beef quickly sautéed in a pan, served with fresh arugula and cherry tomatoes. Light and flavorful dish.

Finely chopped raw beef seasoned with various aromatic ingredients. Fresh and protein-rich, for raw meat lovers.

Prized beef fillet garnished with foie gras and truffle. A rich and luxurious dish of classic French cuisine.

Veal meatballs served plain with lemon or wine sauce. Delicate flavor, accompanied by mashed potatoes.

Prized cut of beef fillet, cooked whole and served in slices with béarnaise sauce. Very tender and ideal for sharing.

Bone-in steak grilled over charcoal. Intense meat and smoky flavor. Price varies by weight.

Grilled lamb chops, tender and flavorful. Served with crispy roasted potatoes.

Flavorful and marbled cut of beef, grilled. Juicy and rich in taste.

The most tender and lean cut of beef, simply grilled to enhance its quality.

Grilled beef cut into slices, served with an aromatic tarragon sauce.

Large T-bone steak, including fillet and sirloin. Grilled rare. A majestic dish for true carnivores.

Tender and delicate veal steak, grilled. Served with potatoes.

Young rooster cooked whole or in pieces on the grill/in the oven. Crispy skin and flavorful meat.

Simple and light dish with grilled chicken breast, accompanied by potatoes.

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

Classic golden and crispy French fries.

Green vegetables sautéed in a pan with garlic and oil. Typical Roman side dish, flavorful and healthy.

Artichokes prepared traditionally (Roman or Jewish style), available only in season.

Mixed boiled vegetables, light and delicate. Can be dressed with oil and lemon.

Selection of grilled vegetables, flavorful and light.

Prized porcini mushrooms, available roasted or sautéed. Intense forest flavor.

Braised leafy vegetables with olives and pine nuts. Sweet and bitter taste and soft texture.

Cream of mashed potatoes enriched with milk and butter. Soft and comforting.

Pizza with fried eggplant, tomato, and parmesan. Rich and flavorful like the namesake dish.

High-quality pizza with buffalo mozzarella, cherry tomatoes, and olives. Fresh and juicy.

Pizza with a bold flavor of sausage and peppers. Classic and hearty combination.

Rustic and spicy pizza with beans and sausage. Inspired by South American or Western flavors.

Large pizza to share, with a surprise topping chosen by the pizza chef. Ideal for groups.

Pizza with a red base enriched by the creaminess of fresh buffalo mozzarella added raw.

Option to order pizza in the Roman 'al pala' style, crispier and elongated.

Combination dish with a portion of Margherita pizza and a portion of calzone stuffed with vegetables and cheese. Two experiences in one.

Fresh and creamy cheesecake on a biscuit base, garnished with fresh fruit.

Sweet vanilla cream with a crispy caramelized sugar crust on top.

Soft egg and milk pudding covered with caramel sauce.

Chestnut and whipped cream dessert, often with meringue.

Famous Roman layered cake with crispy puff pastry and chantilly cream.

Classic Italian coffee dessert with ladyfingers and mascarpone cream. Creamy and energizing.

Chocolate cake with apricot jam filling, covered with chocolate glaze.

Thin pastry dessert rolled with apple, raisin, and pine nut filling. Served warm with ice cream.

Warm focaccia base generously spread with Nutella hazelnut cream.

Apple shortcrust pastry tart, served warm with ice cream for a hot-cold contrast.

Soft ice cream dessert with crunchy nougat, hazelnuts, and chocolate. Rich and decadent.

Frozen fruit dessert, refreshing and light, without milk. Strawberry or lemon flavors.

Thick and creamy drink made with lemon ice cream, vodka, and prosecco. Digestif and refreshing.

Cup of mixed homemade ice cream.

Chocolate pastries with a soft Nutella filling.

Fresh fruit hollowed out and filled with its own sorbet or ice cream. Artisanal specialty.

Famous hazelnut and chocolate ice cream with a molten chocolate center, covered in cocoa powder.

Bottled mineral water.

Classic carbonated drinks such as cola, orange soda, or lemonade.

Fruit juice in various flavors.

Artisanally prepared iced tea, refreshing and natural.

House draft wine, red or white, or prosecco by the glass.

Small draft pale ale.

Medium draft pale ale.

Small draft double malt red beer. Intense and caramelized flavor.

Medium-sized draft double malt red beer.

Small draft German wheat beer. Cloudy and fruity.

Medium-sized draft German wheat beer.

Alcohol-free beer, retains the taste of malt and hops.

Classic Italian non-alcoholic aperitif drinks. Bitter and spicy taste.

Venetian aperitif cocktail with prosecco, soda, and bitter (sweet Aperol or bitter Campari).

Fresh variation of spritz with elderflower syrup and mint. Very aromatic and floral.

Classic Italian espresso. Intense and full-bodied.

Decaffeinated espresso.

Hot caffeine-free drink made from roasted barley. Similar taste to coffee but lighter.

Espresso served cold, usually sweetened.

Espresso diluted with hot water. Lighter and longer.

Espresso with hot milk frothed. Creamy and sweet.

Cold version of cappuccino, refreshing.

Hot tea or chamomile infusion.

Thick chocolate drink served with whipped cream.

Hot coffee 'corretto' with whiskey and topped with cream.

Freshly squeezed orange juice. Rich in vitamins.

Freshly extracted juice from mixed fruits and vegetables.