I Tre Grilli Pinseria

Parma ham served with fresh buffalo mozzarella. A classic Italian appetizer that combines the saltiness of cured meat with the sweetness of dairy.

Mixed selection of Italian cheeses and cured meats for one person. Includes Parma ham and buffalo ricotta.

Mixed selection of Italian cheeses and cured meats, ideal for sharing between two. Includes Parma ham and buffalo ricotta.

Cod cream processed with oil, served on a slice of toasted bread. A flavorful and delicate appetizer.

Toasted bread slice garnished with smoked salmon. Simple and tasty.

Rolled eggplant slices stuffed with smoked cheese and anchovies, served with a delicate sauce.

Fresh salad with avocado dressed with a light and tangy vinaigrette sauce.

Four fried meatballs made with whipped cod. Crispy outside and soft inside.

Thinly sliced zucchini, fried until crispy, served on a fondue of aged Pecorino cheese.

Thinly sliced fried potatoes seasoned with pecorino cheese and black pepper, inspired by the classic Roman dish.

Classic stick-cut french fries. A universal side dish or snack.

Fried rice croquette with tomato and a melted mozzarella center, breaded and fried. Typical Roman street food.

Breaded and fried mashed potato cylinder, soft and flavorful.

Fried zucchini flower in batter, usually stuffed with mozzarella and anchovies.

Desalted cod fillet fried in a crispy batter. A classic of Roman fried food.

Assortment of mixed fried items including supplì, zucchini flowers, potato croquettes, and stuffed olives.

Pitted green olives, stuffed, breaded, and fried. Served in mixed varieties.

Solid custard cream cubes, breaded and fried. A typical fried dessert from the Marche region, often served as an appetizer.

Short pasta served with a rich sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper.

Short pasta with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine.

Fresh egg pasta, long cut, seasoned with a Pecorino Romano cheese cream and abundant black pepper.

A variation of the classic cacio e pepe, enriched with a pistachio cream for a sweeter and more aromatic flavor.

Pasta with tomato sauce, fried eggplant, and a sprinkle of aged salted ricotta. Typical Sicilian dish.

Fresh pasta served with clams and pistachio crumble or cream. Combines the taste of the sea with nuts.

Classic seafood dish with spaghetti sautéed with clams, garlic, oil, and parsley.

White Roman pinsa topped with mozzarella, high-quality mortadella, and an aromatic chickpea cream.

Pinsa with a classic combination of sweet blue cheese, bitter radicchio, and crunchy walnuts.

Gourmet pinsa with a mozzarella and potato cream base, enriched with smoked salmon and stracchino cheese.

Pinsa with no animal ingredients, rich in mixed vegetables and potato cream.

Flavorful pinsa with smoked provola cheese, radicchio, and aged pork guanciale.

Fresh pinsa with buffalo mozzarella, cherry tomatoes, and walnuts.

Classic pinsa with mushrooms and sausage, flavors of the forest and earth.

Pinsa with buffalo mozzarella, thinly sliced zucchini, and salted anchovy fillets.

Pinsa with peppered pancetta, zucchini, and soft stracchino cheese.

Pinsa inspired by carbonara pasta, with egg cream, guanciale, and pecorino on the base.

Simple and delicate pinsa with mozzarella and cooked ham.

Slice of grilled beef. Simple and flavorful.

Prime cut of beef, tender and lean, grilled.

Beef fillet served with a creamy aromatic green pepper sauce.

Thin strips of beef sautéed with radicchio, gorgonzola cheese, and walnuts.

Beef strips served with fresh arugula, cherry tomatoes, and Grana cheese shavings.

Grilled sliced beef served with porcini mushrooms.

Grilled sliced beef seasoned with glaze or balsamic vinegar for a sweet and sour touch.

Traditional red pinsa without cheese, topped with tomato, garlic, oregano, and anchovies.

The queen of pinsas, simple and classic with tomato and mozzarella.

Pinsa with tomato, mozzarella, and salted anchovy fillets.

Pinsa with champignon mushrooms. Available with or without tomato sauce.

Pinsa topped with ingredients of Amatriciana pasta: tomato, guanciale, and pecorino.

Rich pinsa with various toppings including artichoke hearts, mushrooms, ham, and olives.

Pinsa with fried eggplant and parmesan, reminiscent of eggplant parmigiana.

Spicy pinsa with spreadable Calabrian 'nduja and fresh buffalo mozzarella to balance.

Spicy pinsa with Ventricina salami and stracchino cheese.

Fresh pinsa inspired by the flavors of the coast, with buffalo mozzarella, cherry tomatoes, and Grana cheese.

Portion of fresh cut fruit, usually strawberries and pineapple.

Poached pear served with a warm cream made from egg yolks, sugar, and Marsala wine.

Fried pizza dough balls served hot with Nutella hazelnut cream.

Spoon dessert with tiramisu-flavored ice cream, with coffee and mascarpone.

Creamy ice cream dessert combining pistachio flavor with dark chocolate.

Frozen mousse of three types of chocolate (white, milk, dark) garnished with tart mixed berries.

A semi-frozen version of the classic cheesecake, available with Nutella or mixed berry topping.

Sweet pinsa base generously spread with Nutella and often hazelnut sprinkles or powdered sugar.

Small warm cake with a molten chocolate center.

Cup of artisanal ice cream in classic cream, hazelnut, and chocolate flavors.

Bottled mineral water.

Cola-flavored carbonated drink.

Sugar-free cola-flavored carbonated drink.

Orange-flavored carbonated drink.

Lemon-lime flavored carbonated drink.

Italian espresso coffee.