Li Scalini de Marisa

A mixed selection of the house's appetizers. Usually includes cured meats, cheeses, and typical Roman specialties.

Slice of toasted bread topped with fresh ingredients, typically tomato and olive oil.

Fried meatballs made with shredded boiled meat, breaded and browned. Soft inside and crispy outside.

Zucchini flower fried in batter, traditionally stuffed with mozzarella and anchovies.

Desalted cod fillet, coated in a crispy batter and fried. A classic of Roman street food.

Fried rice croquette with tomato and a melting mozzarella center, breaded and fried.

Variation of the classic supplì with rice seasoned with radicchio and gorgonzola cheese.

Fried rice ball seasoned with pecorino romano and black pepper, inspired by the famous pasta dish.

Crispy fried potatoes seasoned with a sprinkle of pecorino romano and black pepper.

Artichoke hearts battered and fried until golden.

Assortment of three types of seasonal vegetables coated in batter and fried.

Pasta with tomato sauce, crispy guanciale, pecorino romano, and black pepper. A pillar of Roman cuisine.

Pasta with a cream of egg yolks, pecorino romano, sautéed guanciale, and black pepper. Rich and flavorful.

Pasta with coda alla vaccinara sauce, rich in meat flavor, tomato, and celery.

Pasta tossed with pecorino romano cheese and abundant freshly ground black pepper. Creamy and spicy.

Variation of cacio e pepe enriched with zucchini flowers.

Often called 'white Amatriciana', it's pasta with guanciale, pecorino romano, and black pepper, without tomato.

Pasta alla gricia with the addition of sweet green peppers (friggitelli).

Pasta alla gricia enriched with crushed pistachios for a crunchy note.

Long, thin fresh pasta with black truffle.

Fresh egg pasta with a rich tomato sauce in which meat rolls were cooked.

Fresh egg pasta with sautéed porcini mushrooms.

Hot soup prepared with seasonal ingredients, varies daily.

Oxtail stew slow-cooked with tomato, celery, raisins, and pine nuts. An iconic Roman dish.

Thin slices of veal topped with prosciutto and sage, browned in white wine and butter.

Thin strips of beef sautéed in a pan, often served with arugula and Grana cheese.

Tripe slow-cooked in tomato sauce, flavored with Roman mint and sprinkled with pecorino.

Thin slices of beef rolled with a savory filling, slowly cooked in tomato sauce.

Dish made of lamb offal (heart, lungs, liver) stewed with onions and sometimes artichokes.

Grilled or pan-seared cut of beef.

Grilled beef fillet cut into thick slices, usually served rare.

Tender veal morsels slowly braised until tender.

Meatballs served with a side of potatoes.

Meatballs cooked in a rich tomato sauce.

Chicken pieces stewed with tomato and colorful peppers. A classic rustic dish.

Roasted veal seasoned with aromatic herbs (rosemary, garlic, fennel) like porchetta.

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

Boiled green beans seasoned with oil and lemon or sautéed.

Artichokes prepared according to traditional recipes, likely Roman-style (stewed with mint).

Leafy greens (escarole) sautéed with sweet raisins and crunchy pine nuts.

Raw catalogna chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce.

Dark leafy green vegetable with a bitter taste, boiled and then sautéed with garlic and chili.

Vegetable similar to broccoli but with smaller leaves and florets, sautéed.

Mushrooms sautéed with oil, garlic, and parsley.

Spoon dessert made of sweetened cream and gelatin, with a soft and silky texture.

Frozen dessert made from fruit and sugar, refreshing and light. Often lemon-flavored.

Small chocolate cake, often served warm with a molten center.

Typical Roman dessert: a soft, sweet bun cut in half and filled with abundant whipped cream.

Classic layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream.

Creamy cheese tart on a crumbled cookie base.

Shortcrust pastry tart usually filled with fruit jam or chocolate cream.

Sweet vanilla and egg cream with a crunchy caramelized sugar surface.

Italian espresso coffee, strong and aromatic.

Digestive alcoholic beverages such as grappa, limoncello, or amaro, served at the end of the meal.