Pizzeria San Marino

An abundant platter of mixed cured meats and cheeses, ideal for sharing. Includes a selection of Italian cold cuts and local cheeses served with bread.

Parma ham served with fresh buffalo mozzarella. A classic Italian appetizer that combines the saltiness of the cured meat with the sweetness of the cheese.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan. Soft, rich, and flavorful.

Raw beef finely chopped, seasoned and served with fresh zucchini and a crispy parmesan cheese wafer.

Fresh mussels sautéed in a pan with cherry tomatoes, garlic, and oil. Served with toasted bread to soak up the delicious seafood sauce.

Raw sea bass cubes, marinated and served with crispy green apple and aromatic pink peppercorns. A fresh and light appetizer.

Toasted bread topped with creamy burrata cheese, salted anchovies, and candied lemon for a sweet-salty contrast.

Toasted bread slice topped with diced fresh tomatoes, basil, garlic, and extra virgin olive oil. Simple and refreshing.

Toasted bread spread with a flavorful black olive or artichoke pâté.

Crispy bread served with an aromatic truffle cream. Intense and earthy flavor.

Toasted bread garnished with stracciatella (creamy center of burrata) and sautéed chicory, a typical Roman vegetable with a slightly bitter taste.

Toasted bread with buffalo mozzarella and 'nduja, a spicy Calabrian spreadable salami. A creamy and spicy mix.

The classics of Roman cuisine. Choose from Carbonara (egg, pecorino, guanciale), Amatriciana (tomato, guanciale, pecorino), Gricia (like Amatriciana but without tomato), or Cacio e Pepe (pecorino and black pepper).

Fresh pasta filled with ricotta and spinach, usually served with a simple tomato sauce or butter and sage.

Prized cut of beef grilled. Juicy and flavorful, served at your desired cooking temperature.

Fresh fish of the day grilled. A light main course that enhances the natural flavor of the sea.

Tender meatballs slowly cooked in tomato sauce, served with creamy mashed potatoes.

Chicken fillet breaded in panko (Japanese breadcrumbs) and fried, served crispy with french fries.

Simple chicken breast cooked on the grill or in a pan, served with baked potatoes.

Basket of fresh bread to accompany the meal.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled and seasoned with oil and parsley.

Boiled green leafy vegetables seasoned with lemon (all'agro) or sautéed in a pan with garlic and chili (ripassate).

A large mixed salad rich in ingredients such as buffalo mozzarella, hard-boiled eggs, tuna, olives, and artichokes. A fresh, complete dish.

Potatoes cut into pieces and roasted in the oven with rosemary and olive oil. Crispy outside and soft inside.

Soft apple cake served warm with a scoop of vanilla ice cream.

The Italian dessert par excellence. Layers of ladyfingers soaked in coffee alternated with a mascarpone cream, dusted with cocoa.

Spoon dessert made of cream, sugar, and gelatin. Silky texture, often served with berry or caramel sauce.

Egg and milk pudding with a layer of liquid caramel on top.

Fresh cheesecake on a base of crumbled biscuits, typical of Anglo-Saxon tradition.

Shortcrust pastry tart usually filled with fruit jam or chocolate cream.

Fresh pineapple slices served plain.

Selection of fresh fruit available according to the season.

Cup with mixed ice cream scoops.

Fried rice croquette typical of Rome with a melting mozzarella center. Available in various flavors such as classic (tomato), 'nduja (spicy), or cacio e pepe.

Breaded and fried mashed potatoes, crispy outside and soft inside.

Panko breaded chicken strips and fried. Similar to nuggets but crispier.

Desalted cod fillet coated in batter and fried. A classic of Roman street food.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried.

Pitted green olives, stuffed with minced meat, breaded and fried.

Breaded and fried cheese balls, hot and stringy.

Classic stick-cut potatoes, fried.

Baked white pizza base, served with Parma ham and cold buffalo mozzarella.

White pizza with buffalo mozzarella, cherry tomatoes, and fresh rocket added after cooking.

Focaccia topped with bresaola (lean beef cured meat), rocket, and parmesan shavings.

Focaccia topped with smoked salmon slices, rocket, and black olives.

Simple white pizza seasoned only with olive oil, salt, and rosemary.

Rich and creamy white pizza with a mix of four cheeses: mozzarella, gorgonzola, cheddar, and grana.

Flavorful pizza with escarole (endive lettuce), cherry tomatoes, olives, pecorino, and mozzarella.

White pizza with smoked provola cheese and crispy speck (smoked ham) added.

White pizza with mozzarella and a selection of grilled or baked vegetables such as zucchini, eggplant, and peppers.

Classic pizza with mozzarella, mushrooms, and crumbled sausage. Rustic flavor.

Fresh white pizza with buffalo mozzarella, cherry tomatoes, and rocket.

Delicate pizza with mozzarella, fresh zucchini flowers, and salted anchovies.

Pizza with a mozzarella base, topped raw with bresaola, rocket, and grana shavings.

White pizza that enhances the aroma and flavor of porcini mushrooms.

Half-moon folded pizza filled with mozzarella, grana, egg, and cooked ham.

The simplest and most traditional pizza: tomato sauce, garlic, oil, and oregano. No cheese.

The queen of pizzas: tomato sauce, mozzarella, and fresh basil.

Variation of Margherita using prized Campana buffalo mozzarella.

Margherita pizza enriched with salted anchovy fillets.

Classic pizza with tomato, mozzarella, and sliced button mushrooms.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, olives, cooked ham and sometimes hard-boiled egg.

Pizza with fried or grilled eggplant, tomato, mozzarella, and parmesan. Inspired by the dish of the same name.

A pizza loved by children, topped with tomato, mozzarella, sliced wurstel, and french fries.

Spicy pizza with Calabrian 'nduja, a soft and spicy salami.

Classic combination of tuna in oil and onion (often red) on a margherita base.

Fresh red pizza with buffalo mozzarella and cherry tomatoes.

The house's special pizza with sausage, mushrooms, olives, and a fried egg (bismark) in the center.

Thick soup of short pasta and chickpeas, a humble but flavorful dish from tradition.

Traditional Roman soup of pasta and chickpeas, creamy and flavorful, flavored with rosemary.

Homemade potato gnocchi, usually served with tomato sauce or ragù.

Long, flat egg pasta topped with a rich meat sauce.

Layers of egg pasta alternated with ragù, béchamel, and parmesan, baked.

Soft polenta topped with a rich sauce of pork ribs (spuntature) and sausages.

Pork sausages stewed with lentils. A rustic and hearty dish.

Tripe slowly cooked in tomato sauce with Roman mint and pecorino. A typical dish of Roman poor cuisine.

Scamorza cheese cooked on the grill or in the oven, stringy and flavorful.