Lievito Mezzocammino

Our take on the classic Tuscan panzanella, enriched with marinated cod. Fresh and flavorful, it combines the softness of soaked bread with the decisive taste of fish and tomatoes.

A classic Italian appetizer combining the sweetness of aged raw ham with the milky freshness of buffalo mozzarella.

White version of parmigiana, prepared with fried eggplant, cheese, and without tomato sauce. Delicate flavor and soft texture.

Very thin slices of raw beef, served with fresh arugula and Grana Padano shavings. A light and protein-rich dish.

Focaccia seasoned with the flavors of the famous Roman pasta: pecorino and black pepper. Served in slices to be shared as an appetizer.

Fresh spun paste cheese with a creamy center, paired with the savory and intense flavor of Cetara anchovies.

Classic Roman street food: breaded and fried rice ball with tomato and meat, with a melting mozzarella center.

Variation of supplì inspired by Pasta alla Norma, with tomato, basil, and the distinct flavor of salted ricotta.

Supplì seasoned with amatriciana sauce: crispy guanciale, tomato, and pecorino. Savory and delicious.

Similar to the classic but with buffalo mozzarella inside, which provides greater creaminess and a milky flavor.

Richly flavored supplì with the bitterness of radicchio, the savoriness of speck, and the spicy creaminess of gorgonzola.

Fried interpretation of Roman carbonara, with rice seasoned with egg, pepper, pecorino, and guanciale.

Golden fried potato puree with a mozzarella center, flavored with parsley and nutmeg.

Fried zucchini flower in batter, stuffed with melting mozzarella and a fillet of anchovy for a savory note.

Cod fillet wrapped in a crispy batter and fried. A Christmas Eve and Roman street food classic.

Breaded and fried mozzarella bite, crispy outside and gooey inside.

Pitted green olives stuffed with minced meat, breaded, and fried. A flavorful and tempting specialty from the Marche region.

Freshly cut and fried potatoes, served hot and crispy.

Fried pasta frittata with tonnarelli seasoned cacio e pepe, breaded and fried. Intense cheese and pepper flavor.

Fried pasta timbale with a woodsman's sauce, typically with mushrooms, sausage, and cream or tomato.

Breaded and fried lasagna piece. Combines the richness of lasagna with the crispiness of fried food.

Fried pasta croquette (bucatini) with amatriciana sauce, breaded and fried.

Slice of toasted bread topped with diced fresh tomato, oil, salt, and basil.

Toasted bread with thin slices of lard that melt slightly with the heat, flavored with rosemary.

Gourmet bruschetta with creamy cheese, sweet oven-baked cherry tomatoes, and caramelized onion.

Classic combination of creaminess and savoriness: burrata stracciatella and anchovy fillets.

Toasted bread seasoned with sauce and pieces of chicken cacciatore (tomato, olives, capers).

Toasted bread spread with Ciauscolo, a typical soft sausage from the Marche region.

Thick fresh pasta similar to spaghetti, dressed with a cream of Roman pecorino and abundant black pepper.

Short, twisted pasta served with tomato sauce, crispy guanciale, and pecorino.

Seafood version of puttanesca, with added cod in a tomato, olive, and caper sauce.

Long, flat egg pasta dressed with a meat sauce cooked without tomato, flavorful and aromatic.

Chicken stewed in a pan with tomato, aromatic herbs, olives, and capers. A rustic and flavorful dish.

Cod fillet delicately steamed and dressed with a light Mediterranean sauce.

Breaded and fried chicken breast, crispy and golden, served with potato chips.

Classic burger with cheese, vegetables, and sauces in a quality bun, served with fries.

Sandwich with crispy chicken cutlet, lettuce, and mayonnaise, served with fries.

Thin slices of roasted beef served cold or warm, tender and pink inside.

Simply grilled chicken breast, light and healthy.

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

Thinly sliced potatoes like chips and fried, very crispy.

Mixed seasonal vegetables (e.g., zucchini, eggplant, peppers) grilled.

Fresh salad with a mix of green leaves and other raw vegetables.

Diced potatoes seasoned with oil and rosemary and baked until golden.

Broccoli rabe blanched and then sautéed in a pan with garlic, oil, and chili pepper.

Traditional Roman dessert: shortcrust pastry filled with sour cherry jam.

Classic tart with a soft filling of sweet ricotta and chocolate chips.

The most famous Italian dessert: ladyfingers soaked in coffee and mascarpone cream.

A decadent variation of tiramisu with the addition of Nutella.

Fresh cheesecake with a biscuit base and red berry topping.

Cheesecake with hazelnut cream topping.

1-liter bottle of mineral water.

Canned or bottled soft drink.

Variable selection of beers, including craft labels.

Herbal liqueur served after a meal to aid digestion.

Amaro liqueur made from gentian roots, very digestive.

Italian pomace distillate, strong and aromatic.

Italian espresso.