Mr. Saggio L' Artigiano della Birra

Fried eggplant croquettes, served with creamy buffalo cheese and tomato sauce. A delicious and vegetarian appetizer.

Fried rice balls, seasoned with pecorino cheese, black pepper, and a fresh hint of lime. Crispy outside and soft inside.

Meatballs made with shredded boiled meat, served with a rich sauce based on onions and pecorino cheese.

Vegetable bites based on legumes and seeds, served with a sweet and earthy beetroot cream.

Small blue fish (anchovies) floured and fried until golden. Eaten whole, crispy and flavorful.

Small floured and fried octopuses. They have a tender texture and a delicate sea flavor.

Typical Abruzzese sheep meat skewers, grilled. Intense and characteristic flavor.

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

Fried battered zucchini flower, stuffed with mozzarella and anchovies. Tasty contrast between the sweetness of the flower and the saltiness of the anchovies.

Thinly sliced and crispy fried chips, served with a sprinkle of pecorino cheese and black pepper.

Fried rice croquette with tomato and meat, with a heart of melted mozzarella, breaded and fried.

Layers of fried eggplant alternated with Sila caciocavallo cheese and buffalo mozzarella. A rich version of parmigiana.

A mixed platter of local cured meats and cheeses, served with warm focaccia. Ideal for sharing as a starter.

Aged prosciutto crudo served with fresh and juicy buffalo mozzarella. A classic and fresh pairing.

Boiled octopus salad with potatoes, olives, and fresh vegetables, dressed with a lemon sauce (citronette). Cold and light dish.

Calamari served with mixed salad, cherry tomatoes, sweet red onion, and sweet green peppers, with a spicy note of tabasco.

Thin slices of marinated raw salmon, served with fresh vegetables and dressed with a sweet and sour balsamic glaze.

Knife-cut raw salmon marinated with citrus, served with creamy burrata heart and crunchy pistachios.

Diced raw tuna seasoned with a savory sauce, pepper, and sweet mango pieces for an exotic contrast.

Thinly sliced raw swordfish, seasoned with carrots, pepper, and the fresh aroma of orange zest.

Pasta with a cream of Roman pecorino cheese and black pepper, enriched with zucchini flowers.

Classic Roman dish with eggs, pecorino cheese, guanciale (cured pork cheek), and black pepper. Rich and creamy.

Version of Gricia pasta (pecorino and guanciale), enriched with green zucchini and sweet pancetta.

Large tube-shaped pasta seasoned with fresh sauce, ricotta cheese, eggplant, and lemon zest.

Simple tomato pasta enriched with creamy buffalo cheese and pistachio crumble.

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

Reinterpretation of Amatriciana with sweet guanciale caramelized in balsamic vinegar and fresh herbs.

Amatriciana prepared with slowly cooked cherry tomatoes (confit) and sweet red onion.

Seafood version of Amatriciana, where guanciale is replaced by octopus and shrimp.

Fresh pasta filled with ricotta cheese and spinach. Usually served with butter and sage or a simple sauce.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil. A comforting Campanian dish.

Thick, flat buckwheat pasta (rustic flavor) seasoned with seafood and zucchini.

Gnocchi served with clams, cherry tomatoes, and fresh arugula. A flavorful first seafood course.

Thick pasta similar to spaghetti, seasoned with clams, dried fish roe (bottarga), and green chili peppers.

Short, wide pasta with mussels and pecorino cheese. A typical Southern Italian sea and mountain pairing.

Seafood version of Amatriciana with octopus and shrimp instead of guanciale.

Black pasta (made with squid ink) served with shrimp, cherry tomatoes, and pistachio crumble.

Pinsa seasoned only with tomato, garlic, and oregano. No cheese.

The classic pinsa with tomato, fior di latte mozzarella, and basil.

Margherita pinsa enriched with slices of aged prosciutto crudo added after baking.

Pinsa with tomato, mozzarella, and sliced champignon mushrooms.

Flavorful pinsa with tomato, mozzarella, and salted anchovies.

Vegetarian pinsa with a mix of grilled or baked vegetables.

White pinsa (without tomato) with mozzarella, zucchini flowers, and anchovies.

Spicy pinsa with salami.

A rich version of the Napoli with buffalo mozzarella and fresh cherry tomatoes.

Rich pinsa with many toppings: mushrooms, artichokes, olives, egg, and ham.

Pinsa inspired by eggplant parmigiana, with fried eggplant and parmesan.

Pinsa with mushrooms and sausage, flavors of the forest and earth.

Special house pinsa with guanciale, pecorino cheese, and sun-dried tomatoes (capuliati).

White pinsa with prized porcini mushrooms and smoked provola cheese.

Classic Neapolitan pairing: sausage and friarielli (sautéed bitter broccoli rabe).

Pinsa with zucchini and aged lard that melts on the hot pizza.

Gourmet pinsa with mortadella, creamy buffalo cheese, and pistachio crumble.

Very thin slices of raw beef, served with arugula, cherry tomatoes, and parmesan shavings.

Raw meat chopped by hand, seasoned with savory ingredients and served with creamy cheese.

Cut of meat with bone, flavorful and tender. Price calculated per 100 grams (etto).

Lean and very tender cut of meat, grilled. Price per 100 grams.

Beef fillet served with a creamy green peppercorn sauce. Price per 100 grams.

T-bone steak, including fillet and sirloin. Price per 100 grams.

Imposing steak with a long rib bone, similar to a tomahawk axe. Very spectacular and tasty. Price per 100 grams.

Grilled sirloin steak cut into slices, served with arugula and grana cheese. Price per 100 grams.

Young roasted chicken, served with a side dish.

Beef burger served on a plate or in a bun, accompanied by french fries. Available in various gourmet variations.

Homemade meatballs, available in vegetarian or white meat versions, served with delicate sauces.

Breaded veal cutlet fried in butter or oil, golden and crispy.

Spoon dessert with ladyfingers soaked in coffee, mascarpone cream, enriched with chopped nuts.

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

Cold cheesecake with a cookie base, topped with berry sauce.

Version of cheesecake made with the famous cocoa cookies.

Cup of custard ice cream served with fresh fruit and whipped cream.

Selection of seasonal fruit cut into pieces.

Cake typical of Roman and Jewish tradition, filled with ricotta and wild cherries (visciole).

Shortcrust pastry tart filled with pastry cream and topped with pine nuts.

Dense and moist chocolate cake of American origin, served with a scoop of ice cream.

Soft or crunchy cake flavored with pistachio.

Local white wine from Lazio. Fresh and fruity.

International white wine cultivated in Northern Italy. Structured and aromatic.

Sicilian white wine. Savory, with citrus notes.

Very aromatic white wine, with notes of spices and exotic fruit.

Light and floral mountain white wine.

Incrocio Manzoni, balanced and fine Venetian white wine.

Organic Abruzzese white wine. Fresh and pleasant.

Structured and mineral white wine from Abruzzo.

Northeastern white wine, fresh with floral notes.

Aromatic white wine, elegant, and with good acidity.

Piedmontese white wine, delicate with notes of pear and almond.

Very fragrant white wine with notes of vegetables (tomato leaf) and fruit.

Marchigian white wine, dry and savory with an almond aftertaste.

Sardinian white wine, intense, alcoholic, and savory.

Dry sparkling wine, ideal for toasts or appetizers.

Full-bodied red wine with notes of red fruits and bell pepper.

Indigenous red wine from Lazio, spicy and fruity.

Umbrian red wine, fragrant with cherry, smooth.

Campanian red wine from Vesuvius, volcanic and full-bodied.

Smooth and round red wine.

Robust and tannic red wine, typical of central Italy.

Tuscan red wine based on Sangiovese, dry and savory.

Puglian red wine, warm, dark, and intense.

Sicilian red wine, structured with notes of ripe fruit.

Very alcoholic Puglian red wine, smooth and jammy.

Marche red wine, balanced and fruity.

Red wine with a red peduncle, slightly tannic and spicy.

Spicy (black pepper) and full-bodied red wine.