Caffè Roma Antica Enoteca

A complete breakfast menu based on eggs. Includes a cheese omelette, mixed salad, toasted bread, and a sweet croissant. Accompanied by a drink of your choice.

The classic English breakfast. Scrambled eggs served with crispy roasted bacon, fresh salad, and toasted bread. Includes a drink.

Savory breakfast with fried eggs. Served with roasted bacon, mixed salad, and toasted bread. Drink included.

Lighter option with classic ham and cheese toast. Also includes a sweet croissant and a drink.

Selection of grilled vegetables and vegetarian preparations. A fresh and light appetizer, ideal for starting the meal.

Assortment of mixed cheeses, from fresh to aged. Often served with honey or jams to enhance their flavor.

Abundant platter to share with mixed cured meats and cheeses. Ideal for two people, accompanied by bread or focaccia.

Toasted bread slices topped with various ingredients. Usually includes fresh tomato, olive pâté, or vegetables.

Fresh mozzarella served with a side of seasonal grilled vegetables. A simple and flavorful dish.

Fresh salad with buffalo mozzarella, tomatoes, and basil. Dressed with extra virgin olive oil.

Cured beef salami served with fresh arugula and Parmigiano cheese shavings. Light and protein-rich.

Classic Italian appetizer with Parma ham and fresh buffalo mozzarella. A perfect combination of sweet and savory flavors.

Long pasta topped with a simple sauce of fresh tomato and basil. The classic Italian first course.

Short pasta served with a rich sauce made with eggs, pecorino cheese, crispy guanciale, and black pepper. Creamy and flavorful.

Thick fresh pasta topped with a Pecorino Romano cheese cream and plenty of black pepper. Intense and spicy flavor.

Layered baked pasta with meat ragù, béchamel sauce, and cheese. A rich and traditional Sunday dish.

Long, flat egg pasta served with the classic Bolognese ragù made with minced meat and tomato.

Pasta with Genoese pesto made from basil, pine nuts, garlic, cheese, and olive oil. Fresh and aromatic.

Pasta rolls filled with meat or ricotta and spinach, baked with tomato and béchamel sauce.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. A classic Roman dish.

Considered the ancestor of Amatriciana, it's pasta with guanciale and pecorino, but without tomato. Decisive flavor.

Creamy risotto cooked with saffron, which gives the dish its characteristic golden yellow color and delicate aroma.

Risotto prepared with porcini mushrooms, flavorful and fragrant. An autumn classic.

Seafood risotto with tomato. Intense sea flavor.

Grilled chicken breast cut into strips. Served with a side dish of your choice between potatoes or vegetables.

Simple chicken breast cooked on the grill or in a pan, served with roasted potatoes.

Floured chicken cutlets cooked in a pan with a lemon or white wine sauce. Tender and tasty.

Thin strips of beef sautéed in a pan and served with fresh arugula and cherry tomatoes. A typical Roman dish.

Grilled beef steak, cut into thick slices. Served rare or medium with a side dish.

Grilled swordfish steak. Firm and flavorful meat, served with vegetables or potatoes.

Grilled salmon fillet, rich in omega-3. Served with a side of vegetables.

Italian flatbread folded and stuffed with bresaola, arugula, and parmesan shavings. Fresh and light.

Piadina stuffed with prosciutto crudo and fresh mozzarella. A classic combination.

Warm piadina with cooked ham and melted cheese. Simple and tasty.

Vegetarian version with mozzarella and fresh tomato, Caprese style.

Piadina stuffed with a mix of grilled or fresh vegetables.

Simple Romagna piadina.

Filled sandwich with various ingredients of your choice.

Roman white pinsa, opened and filled like a sandwich.

Triangular sandwich made with soft, crustless bread, generously filled with mayonnaise and various ingredients.

Two slices of toasted sandwich bread with ham and cheese.

Sandwich with meat burger or breaded chicken cutlet.

Sandwich filled with spiced chicken meat, kebab style.

Potatoes cut into pieces and roasted in the oven with rosemary and herbs.

Fried potato sticks, golden and crispy.

Assortment of seasonal vegetables (zucchini, eggplant, peppers) grilled.

Leafy green vegetable with a slightly bitter taste, boiled and then sautéed in a pan with garlic and chili pepper.

Broccoli florets sautéed in a pan with garlic and oil.

White pizza topped with fragrant mortadella and pistachio granules. A rich and indulgent combination.

Classic pizza with tomato, mozzarella, artichoke hearts, cooked ham, mushrooms, and olives.

The most famous pizza: tomato base, fior di latte mozzarella, and fresh basil.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and decisive.

Simple pizza with tomato, mozzarella, and cooked or raw ham.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Pizza with tomato, mozzarella, and fresh champignon mushrooms.

Pizza with tomato, mozzarella, and grilled seasonal vegetables.

Pizza with tomato, mozzarella, oil-packed tuna, and red onion. Intense flavor.

Fresh large salad with grilled chicken, mixed vegetables, mozzarella, and corn. A light, complete dish.

Mixed salad enriched with tuna, mozzarella, and olives. Rich and flavorful.

Fresh side dish of mixed raw vegetables.

A variation of the famous salad with chicken, croutons, and yogurt sauce.

Cold dish based on couscous seasoned with vegetables and tuna.

Classic Italian summer dish. Cold rice seasoned with ham, cheese, and preserved vegetables.

Fresh salad with feta, black olives, cucumbers, and tomatoes. Typical of Greece.

Pinsa (crispy and light oval focaccia) topped with cream cheese, prosciutto crudo, and arugula.

Classic Margherita pinsa.

Pinsa with exclusively vegetable ingredients.

Pinsa with mixed vegetables.

Fresh pinsa with cream cheese, bresaola, and arugula.

A large mixed appetizer for two people served on a wheel platter. Includes a variety of cured meats, cheeses, and hot and cold house specialties.

Lunch menu including a first pasta course, a drink, and a coffee.

Lunch menu with a pizza of your choice, drink, and coffee.

Menu with hamburger, french fries, and drink.

Menu with breaded chicken cutlet, side dishes, and drink.

Light menu with a salad of your choice, drink, and coffee.

International white wine, fruity and versatile.

Dry and fresh white wine, with mineral notes.

Aromatic and fragrant white wine, with notes of spices and exotic fruit.

Light and floral white wine.

Savory and fresh white wine, typical of Sardinia.

Selection of local white wines from the Lazio region.

Sparkling white wine from Veneto, ideal for aperitifs.

Full-bodied and intense Sicilian red wine.

Red wine from central Italy, balanced and fruity.

Sparkling red wine from Emilia, sweet and light.

Puglia red wine, warm and velvety.

Full-bodied and tannic red wine.

Lazio red wine, aromatic and dry.

Clear and refreshing Italian lager beer.

Double malt beer with a more intense flavor.

Danish strong ale beer, with a decisive flavor.

Light Mexican beer, often served with a slice of lime.

Classic Dutch lager beer.

Large draft beer.

Small draft beer.

Non-alcoholic or lightly alcoholic drinks typical of Italian aperitivo.

White or red vermouth served with ice.

Classic cocktail based on gin, red vermouth, and Campari.

Elegant cocktail based on gin, Cointreau, and lemon juice.

Venetian cocktail with prosecco and peach pulp.

Variation of the Bellini with prosecco and strawberry pulp.

Cocktail based on tequila, triple sec, and lime juice.

The king of Italian aperitifs: prosecco, Aperol, and soda.

Italian espresso coffee, intense and aromatic.

Espresso with foamed milk. The Italian breakfast par excellence.