Al Giardino D'Abruzzo

A mixed selection of seafood specialties, which may include seafood salad, marinated items, and crustaceans. Fresh and flavorful, ideal for starting a fish meal.

Tender pieces of boiled octopus served with diced boiled potatoes, dressed with oil, parsley, and lemon. A classic, delicate, and tasty appetizer.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper, deglazed with white wine. Served with their flavorful broth, often accompanied by toasted bread.

Slices of aged cured ham served with fresh buffalo mozzarella from Campania. A classic Italian combination that unites saltiness and milky sweetness.

Slices of cured ham wrapped around or served alongside slices of sweet, fresh melon. A refreshing summer appetizer that plays on the sweet-salty contrast.

A rich platter to share, including mixed cured meats, cheeses, pickled vegetables, and bruschetta. Ideal for tasting various traditional specialties.

Tomato rice croquette with a heart of melted mozzarella, breaded and fried. A typical Roman street food, crispy outside and soft inside.

Fried potato puree cylinders. Simple and tasty, with a soft texture and a golden crust.

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

Desalted cod fillet, coated in a crispy batter and fried. Tender and juicy inside, it is a much-appreciated traditional specialty.

Small breaded and fried mozzarella balls. Served hot and stringy, they are a delicious snack.

Pitted green olives stuffed with a mixture of minced meat and spices, breaded and fried. A flavorful and crispy specialty from the Marche region.

Potato sticks fried in boiling oil until golden. The universal side dish or snack, salty and crispy.

Toasted bread slice topped with diced fresh cherry tomatoes, basil, olive oil, and a hint of garlic. The quintessential Italian appetizer, simple and fresh.

Toasted bread spread with a velvety artichoke cream. A rustic and delicate flavor.

Toasted bread with black olive pâté. Intense and savory taste, typical of ripe olives.

Toasted bread garnished with melted mozzarella and a slice of cured ham. Rich and flavorful.

Toasted bread with Ciauscolo (soft spreadable Marchigiano salami) and creamy Stracchino cheese. A very delicious regional combination.

Spicy bruschetta with 'Nduja (spreadable Calabrian chili sausage) and smoked Provola cheese. Strong and decisive flavors.

Crostini with mozzarella and smoked salmon. An elegant mix of land and sea flavors.

Toasted bread with a mix of melted cheeses and crispy smoked speck. Very flavorful.

Bruschetta inspired by Romagna piadina with fresh cheeses, cured ham, and fresh arugula. Fresh and balanced.

Bruschetta inspired by eggplant parmesan, with tomato, fried eggplant, mozzarella, and Grana cheese. A rich dish on a slice of bread.

Spaghetti served with fresh clams, garlic, oil, chili pepper, and parsley. An iconic Italian seafood dish, simple but rich in oceanic flavor.

Rice slowly cooked in fish broth and finished with a velvety shrimp cream. Creamy, delicate, and pinkish in color.

A modern twist on a Roman classic. Thick egg pasta with pecorino cream and black pepper, enriched by the sweetness of shrimp and the freshness of lime.

Typical Campanian fresh pasta topped with cubes of fresh tuna, flavorful olives, capers, and sweet cherry tomatoes. A Mediterranean dish rich in aromas.

Short pasta topped with crispy guanciale, pecorino romano, and black pepper. Considered the ancestor of Carbonara and Amatriciana (without egg and tomato).

Fresh pasta filled with ricotta and spinach, served with a simple tomato sauce and basil. A delicate and comforting dish.

Hollowed pasta topped with tomato sauce, crispy guanciale, and pecorino romano. A pillar of Lazio cuisine, flavorful and slightly spicy.

Egg pasta served with a cream of egg yolks, pecorino romano, crispy guanciale, and abundant black pepper. Rich, creamy, and intense.

Long egg pasta served with a porcini mushroom sauce. A dish with an intense forest aroma.

Floured and fried calamari rings until golden. Crispy, dry, and flavorful, usually served with lemon wedges.

Sea bream fillet coated with thin slices of zucchini and baked. A light and refined main course.

Seared tuna steak (often served pink in the center), flavored with herbs and spices and accompanied by tasty sauces.

Grilled octopus tentacles for a crispy crust, served on a velvety potato and leek puree.

Mixed fry of small locally caught fish. Eaten whole, crispy and flavorful.

Grilled beef steak, sliced, served on a bed of fresh arugula with Grana cheese shavings and sweet cherry tomatoes.

A premium cut of beef simply grilled to enhance its tenderness and natural flavor.

Tender beef fillet served with a rich porcini mushroom sauce.

Classic grilled beef steak. Juicy and flavorful.

Thin slices of floured veal cooked in a pan with a fresh lemon sauce. Tender and citrusy.

Salad with romaine lettuce, croutons, parmesan, chicken (usually), and the typical Caesar dressing. A fresh and international single dish.

Slightly bitter leafy green vegetable, boiled and then sautéed to flavor. A typical Roman side dish.

Spinach sautéed with butter and Parmesan cheese. Soft and delicate.

Fresh salad with peppery arugula, cherry tomatoes (Pachino), and cheese shavings.

Portion of crispy french fries.

Filata cheese baked until melted and lightly golden. Often served in a clay pot.

Melted scamorza cheese enriched with slices of cured ham.

Simple pizza topped only with tomato sauce, oil, and oregano. No mozzarella.

Traditional pizza with tomato, garlic, oregano, and oil. Fragrant and flavorful.

The queen of pizzas: tomato, mozzarella, and fresh basil. Represents the colors of the Italian flag.

A premium variation of Margherita with buffalo mozzarella from Campania DOP instead of fior di latte.

Margherita pizza with added cooked ham.

Margherita pizza enriched with pieces of flavorful sausage.

Often called 'Pizza Americana' or 'Viennese', very popular with children. Topped with hot dogs and french fries.

Hearty variation with sausage and french fries.

Flavorful pizza with tomato, mozzarella, and salted anchovy fillets.

Classic pizza with sliced champignons.

Rich and varied pizza with tomato, mozzarella, artichoke hearts, cooked ham, mushrooms, and olives (sometimes hard-boiled egg).

Pizza with a savory mix of land ingredients: sausage, mushrooms, and artichoke hearts.

Often called 'Ortolana', topped with mixed grilled or baked vegetables.

For those who love spicy: pizza with spicy salami (Ventricina or Napoli type).

A classic combination with a strong taste: tuna in oil and onion (often red).

Pizza with mushrooms and slices of cured ham, usually added at the end of cooking.

Pizza with a strong flavor from gorgonzola and spicy salami.

Fresh variation with tuna and cherry tomatoes.

Pizza rich in meats and intense flavors.

Red base pizza with fresh ingredients added after cooking to maintain their unaltered flavor.

Similar to Marinara or Napoli, very flavorful and without mozzarella.

Spicy garlic pizza, simple but decisive.

Dedicated to the sweet and crunchy Tropea red onion, paired with sausage and buffalo mozzarella.

White pizza with mozzarella, sausage, and sautéed chicory. A classic Roman combination.

White pizza with a selection of four cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and intense.

White pizza with mozzarella and abundant gorgonzola.

The bitterness of radicchio perfectly balances the richness of gorgonzola.

Pizza with blue cheese and fresh arugula added at the end of cooking.

Elegant white pizza with smoked salmon and arugula.

White base with ingredients added raw: lean bresaola, arugula, and Grana cheese shavings.

Flavorful pizza with smoked provola cheese and fresh vegetables.

Smoky combination of cheese and Alto Adige cured meat.

White pizza with smoked provola cheese and salmon.

Fresh white pizza with buffalo mozzarella and cherry tomatoes.

Pizza with eggplant (fried or grilled) and Grana cheese.

Classic Roman pizza with zucchini flowers and anchovies.

White pizza with tuna and artichokes in oil.

Colorful and fresh pizza with spring vegetables and buffalo mozzarella.

Gourmet pizza reminiscent of cacio e pepe pasta with the addition of zucchini.

Very creamy white pizza thanks to stracchino cheese, topped with ham.

Flavor bomb: cheeses, mushrooms, and the spiciness of 'Nduja.

Pizza with flavors of the forest and earth.

Classic pizza with mushrooms and sausage (sometimes with added peas or cream).

White pizza with mozzarella and cooked ham, simple and loved by everyone.

Simple white pizza, topped only with olive oil, salt, and rosemary.

Focaccia served with slices of cured ham.

Focaccia topped or covered with fresh, high-quality ingredients.

Light focaccia with lean cured meat and cheese.

Fresh focaccia with buffalo mozzarella and cherry tomatoes.

Vegan and light focaccia with fresh vegetables.

Delicious focaccia with creamy cheese and ham.

Pizza closed in a half-moon, filled with tomato and mozzarella.

Calzone filled with stringy mozzarella and ham.

Calzone enriched with mushrooms.

Vegetarian calzone filled with mixed vegetables.

Calzone filled with mozzarella and sautéed chicory.

Very flavorful Roman calzone.

A 'complete' calzone, very rich and nutritious.

Toasted bread with melted mozzarella and salmon.

Classic crostini with ham (cooked or cured).

Toasted bread with mozzarella and mushrooms.

Flavorful crostini with anchovies.

Rich crostini with cured meats and mushrooms.

Slices of fresh pineapple.

Pineapple served with Maraschino liqueur.

Likely mixed fruit cup or special house dessert.

Fresh strawberries simply dressed.

Strawberries served with whipped cream.

Strawberries accompanied by ice cream.

Mixed fresh berries.

Berries with whipped cream.

Berries served with ice cream.

Spherical ice cream, vanilla/white chocolate flavor, often with a coffee heart.

Spherical chocolate ice cream, covered in cocoa.

Ice cream often served in a coconut shell.

Lemon sorbet or ice cream served in the fruit.

Classic cup of ice cream.

Classic cup of ice cream.

Mixed cup.

The most famous Italian dessert: ladyfingers dipped in coffee, mascarpone cream, and cocoa.

A gourmet variation of tiramisu with pistachio cream.

Custard pudding with liquid caramel.

A spoon dessert of panna cotta, soft and silky.

Panna cotta with caramel topping.

Panna cotta with chocolate topping.

Panna cotta with Nutella.

Pastry cream with a caramelized sugar crust on top.

The classic short and intense Italian espresso.

Decaffeinated espresso.

Espresso with foamed milk.

Decaffeinated Cappuccino

Large bottle of Coca-Cola.

Standard can of Coca-Cola.

Orange carbonated drink.

Lemon and lime carbonated drink.

Still water.

Sparkling water.

Natural sparkling water in a small format.

Italian lager beer with a bright golden color and balanced taste.

Unfiltered Sardinian beer, intense flavor and cloudy appearance.

Special large bottle beer.

Standard bottle of lager beer.

Italian premium lager, dry and refreshing.

Italian lager beer.

Sardinian beer with a hint of salt crystals.

Craft IPA beer, bitter and aromatic.

The classic Sardinian beer.

Sparkling Venetian white wine, dry and fruity.

Sweet sparkling dessert wine.

Superior quality Prosecco from the Asolo region.

House red wine, small carafe.

House wine, medium carafe.

House wine, bottle or large carafe.

Fresh and fragrant Sardinian white wine.

Dry and elegant white wine.

Structured and mineral white wine from Southern Italy.

Fresh and aromatic Campanian white wine.

Prestigious white wine with notes of hazelnut and flowers.

Fruity and pleasant Sicilian wine.

Local white wine from Lazio.

Northeastern wine, fresh and citrusy.

Aromatic wine with notes of vegetables and tropical fruit.

Fragrant and light mountain wine.

House red wine, small carafe.

House red wine, medium carafe.

House red wine, bottle or large carafe.

Soft and fruity Tuscan red.

Famous Tuscan red wine, dry and tannic.

Soft and round red wine.

Light and fruity Venetian red (cherry).

Powerful, warm, and jammy southern Italian wine.

Important Campanian red, structured and tannic.

Maremma Tuscan wine, fruity and pleasant.

Friulian wine with intense color and decisive taste.

The 'King of wines', from Piedmont, complex and suitable for aging.

Indigenous red wine from Lazio, spicy and fruity.

Elegant wine, pale ruby red color, aromas of red fruits.

Lazio interpretation of the international Syrah grape, spicy and peppery.