Ciclostazione Frattini

Raw cured ham from Bassiano, a town in the Lazio region known for its high-quality pork. The flavor is savory and slightly salty with a delicate texture. Served thinly sliced.

World-famous cured ham from Parma, aged for a sweet and nutty flavor. Silky texture that melts in the mouth. Typically enjoyed on its own or with bread.

Premium Spanish cured ham made from acorn-fed pigs, aged for 36 months. Intense, complex savory flavor with rich marbling. A luxurious appetizer.

A fresh, soft cheese made from water buffalo milk. It has a rich, tangy flavor and a creamy, elastic texture. Served as a whole 200g ball.

A classic pairing of creamy buffalo mozzarella and sweet, savory Parma ham. A refreshing and rich combination of textures.

Fresh Italian cheese made from mozzarella and cream, served with dried tomatoes. The outer shell is solid mozzarella, while the inside contains stracciatella and cream.

A selection of cheeses served with jams and fruit mustard (mostarda) to balance the savory flavors with sweetness and spice.

A platter featuring a variety of Italian cured meats. Includes salami, prosciutto, and other regional specialties.

A mixed board offering both cured meats and cheeses. Perfect for sharing and tasting a variety of Italian appetizers.

A savory custard tart made with artichokes, served with a rich cheese sauce. Soft texture with the distinct earthy flavor of artichokes.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan cheese, baked until bubbly. A classic, comforting Italian vegetable dish.

Creamed salt cod whipped with oil until fluffy, served on a large slice of toasted bread. Savory and smooth.

A traditional Tuscan thick soup made with bread and tomatoes, topped with a rich 36-month aged Parmesan cheese fondue. Comforting and savory.

Large tube pasta served with Amatriciana sauce—a robust mix of tomato, guanciale (cured pork jowl), and pecorino cheese. Slightly spicy and savory.

Chickpea soup served with roughly cut egg pasta (maltagliati) and pieces of salt cod. A hearty and warming dish.

Baked pasta layers filled with Roman broccoli, artichokes, and Taleggio cheese. A creamy, vegetarian variation of classic lasagna.

Soft potato dumplings served with a veal meat sauce and topped with flakes of Pecorino cheese from Enna. Rich and savory.

Semi-wholewheat ravioli filled with ricotta, served with snapper fish and cherry tomatoes. A delicate seafood pasta dish.

Thick, hand-rolled spaghetti served with a sauce of Pecorino cheese and black pepper, enhanced with artichokes. Creamy and sharp.

Large tube pasta with Carbonara sauce, made from eggs, hard cheese (Pecorino/Parmesan), cured pork jowl, and black pepper. Rich and creamy without cream.

Herb-crusted lamb chops served with mashed potatoes and asparagus. Tender meat with aromatic seasoning.

Turkey leg cooked with mustard, served with flambéed apples and prunes. A dish balancing savory poultry with sweet and tangy fruit notes.

Raw buffalo meat tartare served with marinated zucchini and a blackberry reduction. Fresh, lean meat with sweet and acidic accompaniments.

Thin strips of beef sautéed with spinach and melted Provolone cheese. A savory main course with a mix of tender meat and vegetables.

Meatballs cooked in tomato sauce. A homely, classic Italian dish, juicy and flavorful.

Veal cutlets topped with prosciutto and sage, cooked in white wine and butter. A classic Roman dish meaning 'jumps in the mouth'.

Sea bass fillet prepared 'cacciatora' style, typically with tomatoes, onions, herbs, and wine. Savory and rustic.

Fried anchovies served in a paper cone with citrus mayonnaise. Crispy, salty seafood appetizer or main.

Buffalo meat burger served with sautéed broccoli rabe and mustard. A flavorful alternative to beef burgers.

Beef burger served with salad, tomato, BBQ sauce, and Granny Smith apple. A combination of savory, smoky, and crisp tart flavors.

Boneless Danish beef steak. Grilled to preference, offering tender meat with good marbling.

American Angus beef steak. Known for its tenderness and rich flavor from corn feeding.

Danish beef ribeye steak (bone-in). Juicy and flavorful due to the bone and fat content.

Danish beef fillet (tenderloin). The most tender cut of beef, lean and mild in flavor.

T-bone steak grilled over fire. Price is per 100g (all'etto). A large cut meant for sharing, cooked rare.

Sliced grilled Danish beef steak. Typically served over arugula with parmesan shavings.

Sliced chicken marinated and cooked at low temperature (sous-vide) before grilling. Extremely tender and juicy.

Chicory greens prepared either sautéed with garlic and chili (ripassata) or boiled with lemon (all'agro). Bitter and savory.

A Sicilian sweet and sour vegetable dish made with chopped fried eggplant and celery, seasoned with sweetened vinegar and capers.

Escarole sautéed with pine nuts and raisins. A traditional side dish balancing bitter greens with sweet and nutty flavors.

Oven-roasted potatoes, typically seasoned with rosemary and olive oil. Crispy on the outside, soft inside.

Classic French fries. Crispy fried potato strips.

Mixed grilled vegetables, usually including zucchini, eggplant, and bell peppers. Smoky and healthy.

Salad with chicken, mixed greens, croutons, and Caesar dressing. Creamy and savory.

Niçoise salad featuring mixed greens, tuna, hard-boiled eggs, green beans, and olives. A fresh and filling meal salad.

Toasted bread rubbed with garlic and drizzled with olive oil. Simple and crunchy.

Toasted bread topped with Sicilian vegetable stew (caponata) and Primo Sale, a fresh sheep's milk cheese.

Classic bruschetta topped with chopped fresh tomatoes and basil. Fresh and aromatic.

Toasted bread topped with tomatoes and buffalo mozzarella. A Caprese salad on toast.

Toasted bread topped with raw zucchini ribbons, lime, mint, and toasted almonds. Fresh and crunchy with a citrus zest.

Toasted bread topped with mussels in a spicy tomato sauce. Savory seafood flavor with a kick.

Fried snack filled with escarole, olives, and capers. Savory and salty filling in a crispy shell.

Deep-fried ball of pulled pork. Crispy outside, tender and savory meat inside.

Crispy potato chips, likely house-made.

Crispy potato chips seasoned with Pecorino cheese and black pepper.

Crispy potato chips seasoned with lime zest and pink peppercorns. Zesty and aromatic.

Potato croquette. Mashed potato breaded and fried until golden.

Fried salt cod fillet in batter. A classic Roman street food, crispy outside and tender fish inside.

Zucchini flower stuffed with mozzarella and anchovy, battered and deep-fried. Crispy, cheesy, and savory.

Small fried mozzarella balls. Cheesy bites ideal for sharing.

French fries. The asterisk indicates frozen product.

Fried pizza dough served with dipping sauces. Chewy and crispy.

Small fried pizza dough topped with tomato sauce and cheese, Montanara style.

Mixed fried dough balls or croquettes, variety of 5.

Eggplant 'meatballs'. Fried balls of mashed eggplant mix, vegetarian.

Classic Roman fried rice ball with meat sauce and a mozzarella core.

Traditional Roman rice ball, breaded and fried.

Red pizza with tomato sauce, anchovies, black olives, creamy stracciatella cheese, and oregano. Savory and creamy.

Pizza topped with Amatriciana sauce, crispy cured pork jowl (guanciale), and Pecorino Romano cheese. Rich and robust flavor.

A loaded pizza with tomato, mozzarella, mushrooms, artichokes, olives, hard-boiled egg, and raw ham. A variety of textures and tastes.

Spicy pizza with tomato sauce, mozzarella, and spicy Ventricina salami.

Pizza with tomato sauce, mozzarella, and champignon mushrooms.

The classic pizza with tomato sauce, fior di latte mozzarella, and fresh basil.

Simple pizza with tomato sauce, garlic, and oregano. No cheese.

A crunchy twist on Marinara with tomato sauce, black garlic, and oregano bread crumble.

Pizza with tomato sauce, mozzarella, and anchovies. Salty and savory.

Pizza inspired by Pasta alla Norma, with tomato, eggplant, baked ricotta cheese, and basil.

White pizza with mozzarella, mushrooms, and sausage. Earthy and savory.

White pizza with mozzarella, roasted potatoes, and cooked ham. Comforting flavors.

White pizza with mozzarella, zucchini flowers, and anchovies.

White pizza topped with mozzarella, air-dried beef (bresaola), arugula, and Grana cheese.

Four cheese pizza with mozzarella, smoked provola, parmesan, and gorgonzola. Rich and creamy.

A golden Lager from Birra del Borgo. Crisp and refreshing.

An India Pale Ale with citrus notes and a bitter finish.

Classic Italian cocktail with bitter Campari, sweet vermouth, and soda water.

Strong aperitif cocktail with equal parts gin, vermouth rosso, and Campari.

Refreshing cocktail with vodka, spicy ginger beer, and lime juice.

Cuban highball. White rum, sugar, lime juice, soda water, and mint.

Popular Italian aperitif with Prosecco, Aperol, and soda water. Orange and bittersweet.

Variation of the Spritz using Campari instead of Aperol for a more bitter and red drink.

House wine, available in white or red. Simple table wine.