Ai Balestrari a Porta Pia

A selection of typical cheeses from the Lazio region. Flavors range from sweet to spicy, with different textures. Usually served as a starter to share.

A rustic and hearty stew of beans and pork rind. It has a rich and savory flavor, typical of Roman 'cucina povera' (poor cuisine). Eaten hot, often accompanied by crusty bread.

Thin slices of Italian cured ham. It has a salty and delicate flavor with a soft texture. Perfect as a light starter.

Fresh stretched-curd cheese made from buffalo milk. It has a soft and elastic texture and a rich, milky flavor. Served fresh, often whole.

A classic Italian combination of salty cured ham and sweet melon. Offers a refreshing contrast of flavors and textures. Ideal on hot days.

A dish that combines the saltiness of cured ham with the creaminess of buffalo mozzarella. A rich and complete starter. Enjoy by alternating the two ingredients.

Very thin slices of aged beef served with fresh rocket and shavings of Parmigiano cheese. Light, flavorful, and slightly peppery thanks to the rocket.

A mixed platter of local cured meats and cheeses. Offers a variety of traditional flavors. Ideal for sharing.

A larger version of the mixed platter, with an abundant selection of Lazio cured meats and cheeses. Perfect for groups or those who want to taste a bit of everything.

An assortment of hot and cold starters designed for two people. Includes Roman fried items and mixed bruschetta. A great way to start the meal with variety.

A very rich and complete starter for two, including cured meats, cheeses, and hot dishes of Roman tradition like tripe and meatballs. A true journey through local flavors.

Rice croquette with tomato and a heart of melted mozzarella, breaded and fried. Crispy outside and soft inside. The quintessential Roman street food.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A Roman classic that combines the delicacy of the flower with the decisive flavor of anchovies.

Soft potato puree balls, breaded and fried until golden. Simple and tasty, with a soft interior.

Green olives stuffed with seasoned minced meat, breaded and fried. A flavorful and crispy appetizer.

Fresh sage leaves coated in a light batter and fried. Crispy and aromatic, served as a delightful appetizer.

Soft meatballs made from eggplant, fried. Flavorful and vegetarian, with a tender texture.

Classic French fries, golden and crispy. The universal side dish or snack.

A mix of hot and cold fried specialties from the house. Includes Roman fried items and mixed bruschetta. A perfect way to start the meal with variety.

Toasted slice of homemade bread, rubbed with garlic and dressed with extra virgin olive oil and salt. Simple and fragrant.

Toasted bread topped with diced fresh tomatoes, oil, salt, and basil. Fresh and flavorful.

Toasted bread spread with a rich black olive cream. An intense and savory flavor.

Toasted bread topped with a delicate artichoke cream. Soft and slightly sweet flavor.

Small toasted bread bites with various toppings such as ham, anchovies, or mushrooms. Often served warm with melted cheese.

Pasta dressed with a spicy tomato sauce, garlic, and parsley. A simple dish but with a decisive and fiery taste.

The classic pasta with tomato sauce and fresh basil. A symbol of Italian cuisine, light and fragrant.

A pillar of Roman cuisine. Pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and spicy.

Often called 'white Amatriciana'. Pasta with crispy guanciale, Pecorino Romano, and black pepper. Savory and rich.

Famous Roman dish with eggs, guanciale, Pecorino Romano, and black pepper. The sauce is creamy due to the emulsification of the raw egg with cheese and cooking water.

Pasta with tomato sauce, crispy guanciale, and Pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the pork.

Pasta dressed with a rich minced meat sauce cooked slowly in tomato sauce. Hearty and homemade.

Pasta dressed with the sauce from the oxtail stew. A very intense and rich flavor, typical of the Roman 'quinto quarto' (fifth quarter) tradition.

Thick soup of short pasta and beans. A warm and comforting dish, perfect for cold days.

Traditional pasta and chickpea soup, often flavored with rosemary. Creamy and nutritious.

Pasta with a very rich tomato sauce, cooked with pork ribs and sausage. Intense meat flavor.

Pasta dressed with a Mediterranean mix of anchovies, black olives, cherry tomatoes, basil, and capers. Savory and aromatic.

Pasta served hot but dressed with raw ingredients: fresh tomato, basil, and salted ricotta. Fresh and light.

Simple pasta with a light sauce of fresh cherry tomatoes sautéed in a pan. Sweet and simple.

Scamorza cheese cooked on the grill until it becomes stringy and slightly golden. Smoked flavor and chewy texture.

Grilled scamorza cheese served with slices of cured ham. The heat of the cheese enhances the flavor of the ham.

Tripe (beef stomach) stewed for a long time in tomato sauce with Roman mint and Pecorino cheese. A historic dish, tender and very aromatic.

Lamb offal (lung, heart, liver) sautéed in a pan with plenty of onion. Strong and rustic flavor.

Lamb shoulder cooked traditionally. Hunter-style (with vinegar, rosemary, and garlic) or with mint and cheese.

Veal slices garnished with cured ham and sage, cooked in white wine and butter. Tender and flavorful.

Floured veal slices sautéed, served with a lemon sauce (fresh and tangy) or white wine sauce (aromatic).

Oxtail stewed slowly with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Thin strips of beef quickly sautéed in a pan and deglazed with wine. A simple and quick dish.

Beef strips sautéed and served with fresh rocket, cherry tomatoes, and parmesan flakes. A fresh and complete second course.

Grilled beef steak. Simple, juicy, and flavorful.

Grilled chicken breast, light and healthy. Often served with lemon.

Pork ribs and sausages stewed in tomato sauce. A rich second course with meat and sauce.

Meatballs cooked in tomato sauce. Soft and tasty, a classic comfort food.

Whole artichoke cleaned and fried twice in boiling oil. It becomes crispy like a potato chip, especially the outer leaves.

Leafy green vegetable with a bitter taste. 'Ripassata' means sautéed in a pan with garlic and chili; 'all'agro' means boiled and dressed with lemon and oil.

Roman broccoli served sautéed (flavorful) or boiled (light).

Black cabbage and potatoes sautéed together in a pan. A flavorful winter side dish.

Potatoes served roasted with aromatic herbs or crispy fried.

Catalonian chicory sprouts served raw in a salad, dressed with a sauce of anchovies, garlic, and vinegar. Very fresh and crunchy.

Fresh raw vegetables (celery, carrots, fennel) served with a small bowl of oil, salt, and pepper for dipping. Light and healthy.

Salad of only mixed green leaves. Simple and light.

Spicy rocket salad and sweet cherry tomatoes.

Fresh salad with rocket, cherry tomatoes, and mozzarella balls.

Rich mixed salad with parmesan shavings, diced cured ham, and raw mushrooms. Hearty.

Large mixed salad with many ingredients including hard-boiled eggs, wurstel, corn, and olives. A complete meal.

Fresh tomato and sliced mozzarella salad, dressed with basil and oil. The colors of the Italian flag.

The classic Caprese salad enhanced with slices of cured ham.

Simple white pizza seasoned only with oil, salt, and rosemary. Crispy and flavorful.

Classic red pizza without cheese, with tomato, garlic, and oregano.

The most famous pizza: tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and salted anchovy fillets.

Folded pizza half-moon stuffed with mozzarella, cooked ham, and egg.

White pizza with mozzarella, slices of fresh tomato, and basil.

Classic pizza with champignon mushrooms.

Pizza loved by children with slices of wurstel.

Rich white pizza with a mix of four melted cheeses.

Vegetarian pizza with mixed grilled vegetables.

Margherita pizza topped with slices of cured ham after cooking.

Flavorful pizza with crumbled sausage and mushrooms.

White pizza with bitter radicchio and smoked speck.

Typical Roman white pizza with zucchini flowers and anchovies.

Rich pizza with a bit of everything: ham, mushrooms, artichoke hearts, and egg.

Fresh pizza with bresaola, rocket, and parmesan added raw.

Classic combination of cooked ham and mushrooms.

High-quality pizza with buffalo mozzarella and cherry tomatoes.

Clear and refreshing Italian lager beer.

Red double malt beer with an intense and caramelized flavor.

Full-bodied and alcoholic beer, Bock style.

Weiss beer, cloudy and fruity.

Italian premium lager, dry taste.

Alcohol-free version of Nastro Azzurro.

Belgian abbey beer, blonde and unfiltered.

Czech lager beer, balanced taste.

House wine served in a small carafe.

House wine served in a medium carafe.

House wine served in a large carafe.

House red wine by the bottle.

Slices of fresh, sweet, and juicy melon.

Fresh pineapple slices.

Slice of fresh and thirst-quenching watermelon.

Traditional shortcrust pastry tart. Filled with sour cherry jam (wild sour cherries) or ricotta and chocolate cream.

Classic spoon desserts: Coffee Tiramisu or soft Panna Cotta.

Artisanal ice cream or ice cream truffle (ice cream ball covered in cocoa).

Chef's special dish that varies daily.

Small bottled water.

Large bottled water (usually 0.75L or 1L).

Sparkling drinks in bottle or can (33cl).

Italian espresso coffee.

Espresso with foamed milk.

Local digestive liquors. Lemon Limoncello or herbal amaro.

Selection of famous Italian and international digestive liquors.

Standard grappas and distillates.

Aged or superior quality distillates.

High-proof or particularly fine liquors.

Sweet dessert wine served with dry almond biscuits and small ring cakes for dipping.