Marziali 1922 - Via Po

A potato croquette enriched with cooked ham, parmesan, and mozzarella, breaded and fried. Crispy outside and soft inside, it's a classic Italian appetizer to be eaten hot.

Typical Roman street food, a rice ball with tomato and a molten mozzarella center, breaded and fried. Tasty and flavorful, traditionally eaten by hand.

Artichokes prepared and seasoned with the classic Roman combination of pecorino cheese and black pepper. An appetizer that combines the freshness of the vegetable with the bold flavor of the seasoning.

Simple Roman focaccia served hot in a basket. Ideal as a side dish or to enjoy on its own with a drizzle of oil.

A selection of artisanal Italian cured meats served on a board. Perfect for sharing as an appetizer.

One of the most famous dishes in Roman cuisine, prepared with high-quality pasta, Pecorino Romano cheese, and abundant black pepper. Creamy and spicy.

The classic Roman pasta dishes based on guanciale. Carbonara has egg and pecorino, Amatriciana has tomato and pecorino, Gricia is white with pecorino and pepper.

Large format fresh pasta dressed with tomato sauce, mozzarella, and basil, typical of the Sorrentine peninsula. A simple dish but rich in Mediterranean flavors.

A unique vegan dish based on red whole grain rice, enriched with a mix of vegetables, legumes, and crunchy seeds. Healthy, nutritious, and rich in different textures.

Gourmet burger served medium at most to preserve juiciness. Can be customized with cheddar cheese or bacon.

Thin slices of veal served cold, covered with a creamy sauce made from tuna, capers, and mayonnaise. A classic appetizer or main course, delicate and flavorful.

Beef cut (flank steak) quickly grilled. Served rare or medium to keep the meat tender and juicy.

Salmon meatballs served with puntarelle, chicory sprouts typical of Roman cuisine. A combination of sea flavor and the crunchy bitterness of the vegetable.

Genuine octopus cooked to be tender inside and crispy outside, served with escarole. A refined and tasty seafood dish.

Salmon fillet cooked at low temperature for a very tender consistency, similar to raw. Accompanied by avocado, cherry tomatoes, and a touch of yogurt.

Roman white pizza filled with stewed escarole and buffalo mozzarella. The base is crispy and light, typical of Roman tradition.

White pizza filled with sautéed turnip greens (with a slightly bitter taste) and sweet buffalo mozzarella.

A classic Roman combination: white pizza filled with mortadella ('mortazza') and crushed pistachios. Flavorful and indulgent.

White pizza with aged Parma ham and fresh buffalo mozzarella. Simple, high-quality ingredients.

An enriched version that combines the savoriness of prosciutto, the sweetness of buffalo mozzarella, and the bold flavor of turnip greens.

White pizza filled with artisanal cooked ham and buffalo mozzarella. A delicate and pleasant flavor.

White pizza with artisanal cooked ham and turnip greens. A balance between sweet and bitter.

Fresh salad with tuna, sweet datterini tomatoes, and buffalo mozzarella. A light and complete dish.

Rich salad with creamy avocado, smoked Norwegian salmon, and cherry tomatoes. Rich in good fats and flavor.

Salad with free-range chicken (pasture-raised) and datterini tomatoes. A protein-rich and light meal.

Side dish or light meal based on sautéed escarole with flavorful Gaeta olives and toasted pine nuts. A classic of Campanian and Lazio cuisine.

Portion of turnip greens sautéed in a pan, typically with garlic and chili pepper. Bold and slightly bitter flavor.