A Casa di Ale - Preneste

Handmade fettuccine seasoned with crispy guanciale, Pecorino Romano, and pepper. A rich and flavorful variation, similar to Gricia but with egg pasta.

Classic Roman first course with Pecorino Romano cream and freshly ground black pepper. Intense and savory flavor.

Fettuccine with tomato sauce sautéed in a pan and finished with Parmigiano Reggiano. A simple dish enhanced by the finishing.

Pasta seasoned with Picchiapò sauce, a traditional Roman beef stew with tomatoes and onions, typical of Roman 'leftover' cuisine.

Red sauce based on tomato, fried guanciale, and Pecorino Romano. A pillar of Lazio cuisine, flavorful and slightly fatty.

Fettuccine with a white beef ragù and sautéed vegetables, without tomato. Delicate but rich meat flavor.

Pasta seasoned with fresh basil sauce, pine nuts, cheese, and olive oil. Aromatic and vegetarian.

The queen of Roman cuisine: egg cream, Pecorino Romano, black pepper, and crispy guanciale. Rich, creamy, and savory.

Homemade potato gnocchi. Soft and consistent, they can be ordered with any sauce available for fettuccine.

A premium version of the Margherita with buffalo mozzarella from Campania, tomato, and basil. Fresh and milky.

Margherita enriched with Parmesan flakes and thick-cut mozzarella. More intense and savory flavor.

Red pizza without cheese, topped with tomato, garlic, and oregano. Simple, aromatic, and light.

The classic Italian pizza with tomato sauce and mozzarella. Perfect balance between acidity and sweetness.

Flavorful pizza with the addition of salted anchovy fillets. Decisive flavor.

Margherita pizza with slices of wurstel. Loved by children.

Classic pizza with sliced button mushrooms. Earthy and soft flavor.

Margherita with an egg (usually fried sunny-side up) cooked on top. Rich and protein-rich.

Rich pizza with a mix of ingredients: marinated artichokes, mushrooms, cooked ham, and egg. A very varied Italian classic.

Pizza with spicy salami. Slightly spicy and very flavorful.

Classic autumn pairing with mushrooms and pieces of fresh sausage. Rich and meaty flavor.

Pizza with oil-packed tuna and onion (often red). A much-appreciated sweet and savory mix.

Margherita pizza with slices of aged prosciutto crudo added usually at the end of cooking.

Pizza with a mix of grilled or baked seasonal vegetables. Light and colorful.

White pizza with fine porcini mushrooms. Intense forest aroma.

Classic Roman combination: sweet zucchini flowers and salty anchovies on a mozzarella base.

Flavorful white pizza with crumbled sausage and onion. Rustic and sweet taste.

White pizza with mushrooms and ham (cooked or raw). Simple and tasty.

White version of the vegetarian pizza, with mozzarella and mixed vegetables.

For cheese lovers: a creamy and flavorful mix of four different cheeses, including the strong-tasting gorgonzola.

White pizza with sliced or diced potatoes and wurstel. Very popular.

Sophisticated pairing between the bitterness of radicchio and the spicy sweetness of gorgonzola.

Smoked pizza with provola cheese and Alto Adige speck. Intense and aromatic flavor.

Delicate pizza with zucchini (grilled or julienned) and cooked ham.

Rustic Roman pizza with sautéed chicory (bitter) and flavorful sausage.

White focaccia stuffed with mortadella, stracciatella cream cheese, and crushed pistachios. Delicious and fresh.

Gourmet white pizza with zucchini flowers and salmon added raw after cooking.

Pizza with whole wheat dough, topped with mushrooms and enriched with fresh arugula and parmesan flakes.

Typical Roman main course: veal slices cooked in white wine with a sage leaf and prosciutto crudo. Tender and flavorful.

Beef meatballs in sauce, prepared according to traditional homemade recipe.

Large breaded and fried veal cutlet. Crispy outside and tender inside, often served very wide and thin.

Simple and light grilled chicken breast.

Chicken cooked under a weight (brick) to make it crispy and cook it evenly. Requires 20 minutes of waiting.

Cold dish of thin slices of boiled veal, covered with a creamy sauce made of tuna, capers, and mayonnaise.

Typical Abruzzo lamb skewers, grilled. Intense and characteristic flavor.

Selection of mixed grilled meats for two people.

Grilled beef cut into slices, usually served rare or medium.

Fine cut of beef, very tender and lean, grilled.

Black Angus beef steak, renowned for its marbling and tenderness.

Classic cheeseburger with Angus beef and melted cheddar cheese.

Rich and 'dirty' (zozzo) burger with egg, bacon, and cheese. Very substantial.

Flavorful sandwich with smoked provola and speck.

Meatless option, likely with a vegetable burger or grilled vegetables and cheese.

Sandwich with salmon (likely smoked or salmon burger).

Rustic sandwich with grilled sausage.

Simple focaccia with mortadella.

Focaccia with buffalo mozzarella and ham.

Toasted bread with melted mozzarella and anchovies.

Rich crostino with mushrooms and prosciutto crudo.

Calzone stuffed with mozzarella and prosciutto crudo.

Calzone stuffed with rustic ingredients: sausage and mushrooms.

Side of mixed seasonal vegetables.

Bitter leafy green vegetable, served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili pepper (ripassata).

Fresh mixed salad.

Crispy roasted potatoes.

Large, rich salad with chicken and crispy guanciale.

Fresh summer salad with buffalo mozzarella and tuna.

Salad with chicken breast.

Salad with salmon.

Special salad with shredded horse meat (bresaola or dried meat) and lemon.

Fried pizza dough balls served hot with Nutella.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Creamy dessert made with thickened cream, served with various sweet sauces.

Fresh cheesecake on a biscuit base.

Warm chocolate cake with a molten chocolate center.

Chef's variable dessert proposal.

Homemade gelato.

Selection of draft beers.

Natural microfiltered water.

Sparkling microfiltered water.

Cola flavored carbonated drink in a small bottle or can.

The classic Italian coffee.