Mama Eat - Roma Ponte Milvio

Toasted bread slices topped with fresh cherry tomatoes, oil, and garlic. A classic appetizer, crispy and flavorful.

Toasted bread enriched with provola cheese and mixed vegetables. A mix of vegetarian flavors and fresh dairy.

A traditional Italian combination of aged cured meat and fresh stretched-curd cheese. Balanced sweet and salty flavor.

A rich platter to share with various regional cured meats and cheeses. Ideal for tasting different Italian specialties.

Simple white pizza base, baked with oil, salt, and rosemary. Crispy outside and soft inside.

A giant fried potato croquette with a melted mozzarella center. Golden breading and a soft, flavorful interior.

Giant croquette filled with sausage and sautéed Neapolitan broccoli. An intense flavor typical of Campanian tradition.

Giant croquette stuffed with zucchini parmigiana and pesto. Rich and vegetarian flavor.

Giant croquette filled with sautéed eggplant with tomato. A mix of Mediterranean flavors in a crispy shell.

Giant fried rice ball stuffed with meat sauce and cheese. Crispy on the outside and rich in filling on the inside.

Giant arancino with a delicate pistachio and cooked ham flavor. A tasty variation of the classic arancino.

Giant arancino dressed with Genovese sauce, made with meat and slowly stewed onions. Sweet and intense flavor.

Small fried pizzas dressed with tomato sauce and cheese. Soft, light, and flavorful.

Fried pizza dough strips dressed like a Caprese salad. A tasty and shareable appetizer.

A mix of traditional Italian fried items, including vegetables, croquettes, and arancini. Perfect for tasting different specialties.

Breaded and fried chicken pieces. Crispy outside and tender inside, a classic comfort food.

Small breaded and fried mozzarella balls. Hot and stringy with every bite.

Classic fried potato croquettes. Soft and flavorful, typical Neapolitan street food.

Fried rice balls with a simple filling. A crispy and tasty snack.

Fried pizza dough balls, simple and soft. Often served with salt or seaweed.

Freshly cut and fried potatoes. Crispy and golden, ideal as a side dish or snack.

Fresh pasta dressed with a thick pecorino cheese cream and abundant black pepper. A Roman cuisine classic, flavorful and spicy.

Long pasta dressed with a creamy sauce made from egg, pecorino cheese, and crispy guanciale. Rich and tasty.

Short pasta with pan-fried guanciale and pecorino cheese. Similar to carbonara but without egg, with a decisive flavor.

Pasta with tomato sauce, crispy guanciale, and cheese. A historic Roman dish with a robust flavor.

Mixed pasta cooked with potatoes and enriched with provola cheese. A creamy and comforting dish from Neapolitan tradition.

Pasta served with a meat sauce and onions cooked very slowly until they become a sweet, brown cream.

Pasta with fried zucchini and cheese, here enriched with pancetta. A famous dish from the Sorrento coast.

Pasta with sweet peas and salty guanciale. A simple and tasty classic combination.

Pasta dressed with an artichoke and guanciale cream. Delicate flavor enriched by the cured meat.

Baked or sautéed pasta with tomato, fried eggplant, and stringy cheese. Reminiscent of Sicilian flavors.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked. A rich and hearty dish.

Pasta dressed with a rich tomato and minced meat sauce. A classic loved worldwide.

Pasta with spicy tomato sauce and abundant cheese. A simple dish with a decisive flavor.

Creamy risotto cooked with red radicchio and pancetta. The bitter taste of radicchio is balanced by the cheese.

Long pasta served with fresh lobster and cherry tomatoes. A refined and prized seafood dish.

Seafood twist on amatriciana with fresh tuna instead of guanciale, enriched with sweet notes of raisins.

Pasta with fresh mussels and pecorino cheese. A bold and flavorful sea and mountain combination.

Classic linguine with clams enriched with crispy tarallo crumbs and almonds. Fragrant and with an interesting texture.

Seafood linguine with a mix of seafood and crustaceans. The taste of the sea in a dish.

Grilled lamb chops, to be eaten hot by hand. Intense and smoky flavor.

Thinly pounded, breaded, and fried veal cutlet. Large and crispy, served with a fresh side dish.

Tender beef fillet served with an artichoke sauce. Prized and tender meat.

Grilled beef fillet. Simple and juicy, it enhances the quality of the meat.

Grilled beef steak cut into slices, served on a bed of arugula and cheese. A classic Italian second course.

Grilled chicken cut into strips, dressed with balsamic vinegar. Light yet flavorful.

A large half-kilo beef burger served on a plate without a bun. For true meat lovers.

Hamburger baked in parchment paper to retain juices, seasoned with cheese and mushrooms.

Creative variation of the paper bag burger with pistachio pesto and potato croquette. Rich and indulgent.

Meatballs cooked in tomato sauce. A homemade dish served with sautéed bitter greens.

Meatballs served with a melted cheese sauce. Creamy and flavorful.

Layered fried eggplant bake with tomato sauce and cheese, baked. A classic vegetarian main course.

Smoked provola cheese grilled. Stringy and tasty, served with vegetables.

Seared fresh tuna fillet served with a crunchy dried fruit topping and citrus aroma.

Grilled calamari dressed with a fresh aromatic sauce. Light and summery.

Salted and aged cod fillet, then grilled. Firm and flavorful meat.

Pieces of cod fried in a crispy batter. A very popular fish street food.

Mixed fish soup served in a terracotta pot (pignatiello). Rich in seafood and sauce.

Mixed grilled fish and crustaceans. Ideal for those who love the pure taste of fish.

Floured and fried squid rings and shrimp. Crispy and to be squeezed with lemon.

Mussels quickly cooked in a pot with abundant black pepper. Simple and flavorful.

Mixed shellfish sautéed with oil and herbs. Delicate and tasty.

The simplest and oldest pizza, without cheese. Dressed only with tomato, garlic, and oregano.

The queen of pizzas with tomato, mozzarella, and basil. A symbol of Italian cuisine.

Similar to Margherita but with buffalo mozzarella, richer and milkier.

Indulgent white pizza with pistachio cream and mortadella. A modern and much-loved combination.

Pizza with sausage and local broccoli (friarielli). A classic Neapolitan combination.

Colorful pizza with green pesto, red cherry tomatoes, and white mozzarella. Fresh and aromatic.

Spicy pizza with salami. For those who love strong flavors.

Rich pizza with many toppings: ham, mushrooms, artichokes, and olives. Varied and tasty.

Baked calzone stuffed with ricotta and salami. A filled half-moon of dough.

The classic Neapolitan fried calzone. Golden outside, with a piping hot filling of ricotta and cured meats.

Calzone stuffed with sausage and friarielli. A closed version of Napul'è pizza.

Vegetarian pizza rich in various vegetables prepared in different ways. Tasty and colorful.

Pizza with mostly fresh ingredients added raw. Light and flavorful.

Special white pizza with potatoes and sweet onions. A mix of rustic and sweet flavors.

Pizza with tomato and fried eggplant. Reminiscent of pasta alla norma.

Simple white pizza with fresh cherry tomatoes instead of sauce. Sweet and light.

Delicate pizza with cooked ham and zucchini. Mild and spring-like flavors.

Pizza loved by children with hot dogs and french fries on top. Indulgent and fun.

The most famous Italian dessert, made with ladyfingers, coffee, and mascarpone cream. Creamy and energizing.

Variation of classic tiramisu with pistachio cream. Sweet and with a nutty flavor.

Fried pasta pieces covered with Nutella. An indulgent and shareable dessert.

Fried pasta pieces covered with pistachio cream. Indulgent and crispy.

Capri's typical chocolate and almond cake. Moist inside and crispy outside, flourless.

Fresh and creamy spoon dessert with crunchy nougat pieces.

Sweet cream based on eggs with a caramelized sugar crust on top.

Spoon dessert made of cream, sugar, and gelatin. Soft and velvety texture.

Thin crepe served warm with a sweet filling.

Dessert selection that varies daily based on the chef's creativity.

Selection of fresh fruit based on seasonality.

Cold and refreshing lemon dessert, ideal after a meal to cleanse the palate.

Fried donuts covered in sugar. Soft and sweet.

Still purified water served in a carafe.

Sparkling purified water served in a carafe.

Cola flavored carbonated drink served in a glass bottle.

Sugar-free version of Coca Cola in a glass bottle.

Orange flavored carbonated drink served in a glass bottle.

Lemon-lime flavored carbonated drink served in a glass bottle.

Fruity non-alcoholic drinks.

Sweet iced tea served in a can.

Selection of hot teas and herbal teas.

Italian aperitif cocktail with Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Variation of Spritz with Campari. More bitter and intense flavor.

Fresh and citrusy Spritz prepared with lemon liqueur.

Light cocktail with Prosecco, elderflower syrup, and mint. Very fragrant.

Classic strong cocktail with gin, red vermouth, and Campari.

A variation of the Negroni where gin is replaced by Prosecco. Lighter and more sparkling.

Dry long drink based on gin and tonic water.

Simple long drink based on gin and lemonade.

Simple long drink with vodka and tonic water.

Long drink with vodka and lemonade.