Vitti Roma dal 1898

Toasted bread topped with diced fresh tomatoes, olive oil, and basil. A simple, fresh, and crispy Italian appetizer classic.

Toasted bread topped with a mix of seasonal vegetables. Crispy and flavorful, ideal for those who love garden flavors.

Slices of cured ham served with fresh sweet melon. A classic sweet and savory combination of Italian summer cuisine.

Fresh Campana buffalo mozzarella served with high-quality cured ham. A rich and creamy dish.

Cold salad with tender octopus, dressed with oil, lemon, and fresh vegetables. A light and refreshing seafood dish.

Creamy burrata cheese served with savory anchovies, sweet cherry tomatoes, and fresh basil. A perfect balance of flavors.

Traditional Caprese salad with slices of tomato and fresh mozzarella. Dressed with basil and extra virgin olive oil.

Selection of grilled seasonal vegetables, such as zucchini, eggplant, and peppers. Served dressed with oil and herbs.

Very thin slices of marinated raw beef, served with fresh arugula, cherry tomatoes, and Grana cheese shavings. A light and refined dish.

Fresh salad with young spinach leaves, cooked shrimp, and melon cubes. A very summery sweet and savory mix.

Selection of aged Italian cheeses and cured meats served on a board, accompanied by honey. Ideal for sharing.

Fried Roman-style rice croquette, filled with tomato and stringy mozzarella. Golden crust and warm center.

The most classic pizza with tomato sauce, mozzarella, and basil. Thin and crispy Roman dough.

Pizza with tomato and mozzarella base, enriched with salted anchovy fillets. Flavorful and traditional.

Classic pizza with tomato and mozzarella, garnished with slices of chicken wurstel. Delicate flavor loved by children.

Pizza with tomato, mozzarella, and sliced champignon mushrooms. A classic earthy flavor.

Spicy pizza with tomato sauce, mozzarella, and slices of spicy salami. Decisive and slightly spicy flavor.

Pizza rich with grilled vegetables like zucchini, eggplant, and peppers on a tomato and mozzarella base. Fresh and colorful.

Pizza with tomato and mozzarella, topped with slices of cured ham added after cooking. Salty and tasty.

White pizza without tomato with a blend of four cheeses: gorgonzola, mozzarella, grana, and pecorino. Rich, creamy, and very flavorful.

A premium version of the Margherita with Campana DOP buffalo mozzarella instead of fiordilatte. Juicier and more flavorful.

Generously topped pizza with tomato, mozzarella, cured ham, mushrooms, olives, and hard-boiled egg. A rich and varied mix of flavors.

Half-moon shaped calzone filled with stringy mozzarella and cooked ham. Golden outside and soft inside.

Gourmet white pizza with mozzarella, prized porcini mushrooms, and black truffle. Intense aroma and refined flavor.

Classic pasta dressed with a simple sauce of fresh tomato and basil. The symbol of Italian cuisine.

Soft potato gnocchi dressed with Genoese pesto made from basil, pine nuts, garlic, parmesan, and olive oil.

Thick fresh egg pasta dressed with Bolognese ragù made with minced meat and tomato. A rich and hearty dish.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked. Creamy and gratinated on top.

Thick fresh pasta served with diced swordfish, flavored with mint and enriched with crispy breadcrumbs.

Rolls of fresh pasta filled with ricotta and spinach, covered in sauce and baked. A delicate and vegetarian first course.

Stuffed pasta served with a simple and fragrant tomato and basil sauce.

Rice slowly cooked with broth, tender shrimp, and sweet zucchini. A creamy and delicate dish.

Egg pasta dressed with a pinkish ragù made from chopped fresh salmon. Rich and enveloping seafood flavor.

Fresh pasta dressed with flavorful porcini mushrooms and aromatic black truffle. A gourmet dish with intense flavor.

Spaghetti served with tomato sauce and small meatballs. A classic and beloved dish.

Short pasta dressed with spicy tomato sauce, garlic, and parsley. A Roman classic with a decisive character.

Spaghetti with a flavorful sauce based on tomato, black olives, capers, and anchovies. Intense and salty taste.

Pasta dressed with a cream of eggs, pecorino cheese, black pepper, and crispy guanciale. Rich and flavorful, without cream.

Pasta served with tomato sauce, pan-fried guanciale, and pecorino romano. A pillar of Lazio cuisine.

Thick fresh pasta dressed simply with pecorino romano cheese and abundant black pepper. Creamy and spicy.

Known as white Amatriciana, it's pasta dressed with crispy guanciale, pecorino romano, and pepper. Intense meat and cheese flavor.

Chicken breast slowly cooked at low temperature to keep it tender and juicy, served with salad.

Thin slices of veal, floured and pan-fried with a fresh lemon sauce. A tender and citrusy dish.

Meatballs cooked stewed in tomato sauce, according to Roman tradition. Soft and flavorful.

Grilled salmon fillet, usually served with a light side dish. Flavorful fish.

Thin slices of veal with cured ham and sage, cooked in white wine. A classic of Roman cuisine.

Beef steak cooked on the grill. Juicy inside and well-seared outside.

Whole squid grilled, served with finely sliced vegetables and lime. Light and aromatic.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan. A rich and comforting vegetarian dish.

Prime cut of beef fillet served with a creamy green peppercorn sauce. Tender and spicy.

Beef fillet enhanced with porcini mushrooms and truffle. A very prized and aromatic meat main course.

Classic mixed salad with seasonal vegetables. Fresh and simple.

Arugula-based salad with a characteristic peppery flavor. Often served with cherry tomatoes and Grana shavings.

Greek-style salad with feta cheese, olives, tomatoes, and cucumbers. Savory and fresh.

Salad enriched with tuna in oil, olives, and mixed vegetables. A light yet protein-rich meal.

Lettuce salad with croutons, parmesan shavings, Caesar dressing, and often chicken. Creamy and crunchy.

Mixed salad served with smoked or cooked salmon. Rich in omega-3 and flavor.

Side dish of mixed leaves and raw seasonal vegetables. A light accompaniment for main courses.

Crispy potatoes, baked with herbs or fried.

Green leaf vegetables served simply boiled (light) or sautéed in a pan with garlic and chili (flavorful).

Mixed vegetables (zucchini, eggplant, peppers) grilled.