Egea Al Casale

Toasted bread slice simply seasoned with salt and extra virgin olive oil. An essential appetizer that highlights the quality of the oil.

Classic bruschetta with fresh diced tomatoes, garlic, basil, and oil. Fresh and aromatic.

Toasted bread spread with a flavorful cream made from chopped black or green olives.

Toasted bread with a delicate artichoke cream.

Bruschetta served with slices of savory raw ham.

Rich bruschetta with mozzarella, cherry tomatoes, olives, anchovies, and artichoke hearts. A mix of Mediterranean flavors.

Bruschetta with fresh tomato and mozzarella, flavored with oregano. Reminiscent of the namesake salad.

Toasted bread spread with butter and topped with smoked salmon. A rich and savory combination.

Bruschetta with butter and anchovy fillets. A decisive contrast between the sweetness of butter and the savoriness of the fish.

Mixed platter with various types of bruschetta to try different toppings.

Classic Roman street food: rice croquette with tomato and a heart of stringy mozzarella, breaded and fried.

Small mashed potato croquettes, breaded and fried. Soft inside and crispy outside.

Stuffed zucchini flower (usually with mozzarella and anchovies), battered and fried.

Cod fillet (salted cod) desalted, coated in a crispy batter, and fried. A classic of Roman tradition.

Giant pitted green olives, stuffed with spiced minced meat, breaded and fried.

Small breaded and fried mozzarella bites. Hot and stringy.

Mixed vegetables cut into pieces, battered, and fried.

French fries. The most beloved side dish.

Assortment of various house-fried items (supplì, croquettes, olives, etc.). Ideal for tasting a bit of everything.

Simple white pizza base, seasoned with olive oil, salt, and rosemary needles. Crispy and fragrant.

White focaccia served with slices of raw ham. Simple and tasty.

Fresh focaccia with Pachino tomatoes and buffalo mozzarella, added raw or lightly warmed.

Rich focaccia with fine Parma raw ham and buffalo mozzarella.

Focaccia topped with a mix of grilled or baked vegetables.

Crostino bread with melted mozzarella and Parma raw ham.

Crostino with stringy mozzarella and champignon mushrooms.

Flavorful crostino with mozzarella and anchovies.

Rich crostino with mozzarella, mushrooms, and raw ham.

Crostino with the ingredients of Caprese salad: mozzarella and tomato, baked.

Decisive flavored crostino with mozzarella and gorgonzola cheese, enriched with the crunchiness of walnuts.

Classic stuffed calzone with mozzarella and cooked ham.

Calzone variation with mozzarella and raw ham filling.

Very rich calzone with a mixed filling of meat and mushrooms.

Calzone with mozzarella and fine porcini mushrooms.

Calzone with a rustic Lazio flavor, with sausage and sautéed chicory.

Calzone that recalls the ingredients of carbonara pasta in its filling.

Calzone with a smoky and intense flavor thanks to speck and taleggio.

Pizza with the ingredients of amatriciana: guanciale and pecorino.

A pizza loved by children, with wurstel and french fries on a margherita base.

Spicy and flavorful pizza with 'nduja calabrese (spicy spreadable salami) and pecorino.

Classic, very rich pizza with various ingredients including artichoke hearts, mushrooms, ham, and olives.

Red pizza with mozzarella, mushrooms, cherry tomatoes, and cooked ham.

The classic spicy pizza with spicy salami (ventricina or napoli type).

Very rich and flavorful house pizza, with a mix of spicy cured meats, mushrooms, and gorgonzola.

Red seafood pizza, without mozzarella, to enhance the flavor of the fish.

Margherita pizza with added sliced champignon mushrooms.

The queen of pizzas: red base with mozzarella and basil. Simple and perfect.

Red pizza without cheese, seasoned only with tomato, garlic, and oregano. Very aromatic.

Pizza with a decisive and spicy flavor, with peppers and spicy cured meats.

Margherita pizza enhanced with anchovy fillets, for a savory touch.

Inspired by Sicilian Pasta alla Norma, with fried eggplant and grated salted ricotta.

Classic pizza with tuna and onion. A sweet and savory combination.

Rich pizza with a mix of fresh ingredients and cured meats.

Pizza with the ingredients of eggplant parmigiana: tomato, eggplant, and cheese.

Red base pizza with ingredients selected by the house.

Likely intended as a shrimp cocktail on pizza, or a simple red base. The description suggests a cocktail-style topping.

Pizza with intense flavors of Southern Italy, with capers, anchovies, and sun-dried tomatoes.

White pizza with a mix of four cheeses that melt together. Creamy and flavorful.

Very simple white pizza with only mozzarella.

Hearty pizza with sausage and a raw egg cracked on top to cook in the oven.

Classic autumn white pizza with mushrooms and sausage.

Refined white pizza with mozzarella and porcini mushrooms.

White pizza that highlights buffalo mozzarella, accompanied by cherry tomatoes and basil.

Very flavorful and meat-rich pizza, with sausage and guanciale.

Pizza that replicates the topping of Roman pasta, with abundant pecorino and black pepper.

Pizza inspired by carbonara, with egg, guanciale, and pecorino on a white base.

Simple white pizza with mozzarella and cooked ham.

Typical Roman pizza with zucchini flowers and anchovies. A delicate and savory combination.

Tricolore pizza with green pesto, white mozzarella, and red cherry tomatoes.

Fresh pizza with raw ingredients added: bresaola, arugula, and grana shavings.

Pizza with smoked salmon. A Nordic and refined taste.

Rustic pizza with potatoes and speck, enriched with smoked provola.

Delicate pizza with shrimp and finely sliced zucchini.

Pizza with Treviso radicchio, speck, and taleggio. Bitter and savory taste.

Pizza with radicchio and gorgonzola. A classic combination.

White pizza with a mix of grilled or baked seasonal vegetables.