Mattarello Laurentina

Toasted bread topped with fresh Pachino tomatoes. Crunchy and refreshing. A classic Italian starter.

Toasted bread topped with artichokes. Savory and earthy.

Toasted bread with creamy burrata cheese and chicory greens. A balance of rich dairy and bitter greens.

Toasted bread topped with a Pecorino cheese and pepper cream and cured pork cheek. Rich and savory flavors typical of Rome.

Toasted bread topped with cured lardo (seasoned pork fat). The fat melts slightly on the warm bread.

Toasted bread topped with baby octopus stewed in tomato sauce. Savory and tender seafood flavor.

Toasted bread with creamy burrata cheese and salty anchovies. A contrast of creamy and salty flavors.

A sharing board for two with assorted cured meats, cheeses, and focaccia bread. A variety of textures and savory flavors.

Fried rice ball with tomato sauce and a mozzarella core. When broken, the cheese stretches like a telephone cord. Crispy outside, soft inside.

A variation of the fried rice ball, typically with a richer meat sauce or different filling. Crispy and savory.

Fried rice ball made with squid ink and salmon. Distinctive black color and seafood flavor.

Fried zucchini flower, typically stuffed with mozzarella and anchovy. Light batter, crispy and savory.

A mixed fried platter for two containing rice balls, potato croquettes, and fried julienned zucchini. Great for sharing.

A trio of fried rice balls: classic tomato, 'burino' (meat), and squid ink. A way to try different flavors.

Thin strips of zucchini, fried until crispy. Served as a light and crunchy appetizer.

A couple of potato croquettes. Mashed potato breaded and fried. Soft inside, golden crust.

Mozzarella sandwich breaded and fried. Melty cheese inside crispy golden bread.

Chef's choice mixed seafood appetizer for two. Fresh variety of seafood prepared in different styles.

Octopus salad with boiled potatoes and parsley. Dressed with olive oil. Tender texture and fresh flavor.

Seafood salad with octopus, cuttlefish, celery, and carrots. Marinated and served cold.

Fried green peppers stuffed with salt cod, capers, and seasoned breadcrumbs. Savory with a mild pepper taste.

Deboned anchovies, lightly floured and fried. Crispy, salty, and eaten whole.

Salt cod fillet fried in batter. Crunchy exterior with flaky, salty fish inside.

Pasta with clams. A classic seafood dish with a garlic and white wine base. Savory and briny.

Cacio e Pepe (cheese and pepper) pasta topped with raw shrimp tartare. A rich and creamy dish with a fresh seafood twist.

Pasta with octopus and Pachino tomato sauce. Hearty seafood flavor.

Seafood mixed pasta with tomato sauce. Can also be ordered as a Risotto. Rich mix of shellfish and squid.

Roman classic with tomato sauce, Pecorino cheese, and crispy guanciale (pork cheek). Savory, slightly spicy, and rich.

Pasta with a creamy sauce of eggs, Pecorino cheese, black pepper, and crispy guanciale. Rich and comforting.

A variation of Cacio e Pepe with added crispy guanciale. Intense savory cheese and pork flavor.

White beef ragout (no tomato) with celery, onion, and carrots. Traditional slow-cooked meat sauce.

Simple Roman pasta with Pecorino cheese and black pepper. Creamy, salty, and spicy.

Pasta with tomato sauce and creamed Parmesan cheese. Simple and comforting.

Fried calamari and shrimp. Crispy, golden, and served with lemon.

Sea bass fillet baked with a crust of sliced potatoes. Tender fish with a crispy top.

Layers of swordfish and eggplant. A structured dish similar to a lasagna but with fish and vegetables.

Squid prepared with capers, olives, parsley, and breadcrumbs. Savory and textured.

Grilled catch of the day. Simple preparation highlighting the fresh fish.

Beef fillet steak. Can be ordered with green pepper sauce. Tender and lean cut.

Grilled boneless chicken thigh steak. Juicy and char-grilled.

Sliced grilled beef steak served with fresh arugula and shaved Grana cheese. A light and savory meat dish.

Veal cutlets topped with prosciutto and sage, cooked in white wine and butter. A traditional Roman dish.

Grilled sheep meat skewers (10 pieces). Small, flavorful bites typical of Abruzzo cuisine.

Pinsa with mortadella, buffalo burrata cheese, and crushed pistachios. Rich and savory.

Pinsa with mozzarella, house-made pesto, tomatoes, and cured ham.

Pinsa topped with Amatriciana sauce ingredients: tomato, mozzarella, guanciale, and pecorino.

Pinsa with cheese and pepper, guanciale, and truffle cream. Intense and earthy flavors.

Pinsa with tomato, mozzarella, eggplant, parmesan, and basil.

Pinsa with tomato, buffalo burrata, and premium anchovies.

Pinsa with roasted pork (porchetta) and sautéed chicory. A classic Roman combination.

Fresh style pinsa with salmon, avocado, and tomatoes.

Tomato, buffalo mozzarella, and basil. A high-quality Margherita.

Tomato, sliced mozzarella, parmesan, and basil.

Tomato sauce, oregano, and garlic. No cheese. Simple and aromatic.

Classic tomato and mozzarella pizza.

Tomato, mozzarella, and anchovies. Salty and savory.

Tomato, mozzarella, and sliced frankfurters (wurstel). Popular with kids.

Tomato, mozzarella, mushrooms, ham, egg, and artichokes. A rich variety of toppings.

Tomato, mozzarella, and spicy salami. The Italian version of pepperoni pizza.

Tomato, mozzarella, ham, and mushrooms.

Tomato, mozzarella, tuna, and onion.

White pizza with mozzarella, zucchini flowers, and anchovies.

White pizza with mozzarella, sausage, and onion.

White pizza with mozzarella, mushrooms, and sausage.

White pizza with mozzarella, potatoes, and frankfurters.

White pizza with mozzarella, cooked ham, and zucchini.

Four cheese pizza: mozzarella, gorgonzola, provolone, and parmesan.

White pizza with mozzarella, gorgonzola cheese, and radicchio.

Folded pizza (calzone) filled with mozzarella, cured ham, and egg.

Vegetarian calzone with mozzarella and vegetables.

White pizza with mozzarella and mixed vegetables.

Focaccia topped with buffalo mozzarella and cherry tomatoes.

Focaccia topped with buffalo mozzarella and cured ham.

Focaccia topped with bresaola (cured beef), arugula, and Grana cheese.

Kids menu with a choice of main dish (pizza, pasta, or meat skewers) and a side. Optional ice cream.

A dessert with Nutella.

Small fried dough balls topped with Nutella. Sweet and indulgent.

Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream.

Lemon sorbet. Refreshing palate cleanser.

Crumble cake, often with ricotta or chocolate filling.

Cooked cream dessert, silky and smooth.

Coffee served with meringue.

Mixed berries served with ice cream.

Fresh pineapple.

Fresh melon.

Fresh strawberries.

Strawberries served with ice cream.

Tartufo ice cream dessert. A ball of gelato with a liquid center.

Tartufo ice cream drowned in espresso.

Kids ice cream cup.

Cream flavored gelato.

Local white wine from Lazio.

White wine from Sardinia.

White wine.

Local red wine.

Famous red wine from Tuscany.

Glass of red wine.

Glass of white wine.

Sardinian beer.

Sicilian beer with sea salt crystals.