Ristorante Carnosa Roma Prati

A dense and velvety cream made from chickpeas and tahini (sesame paste). It has a delicate and earthy flavor. Served with pane carasau, a thin and crispy Sardinian flatbread.

A soft leavened dough, like a brioche but in a savory version. Filled with Mediterranean vegetables and fresh mozzarella. Usually eaten by hand or with a fork and knife.

A Chinese steamed bun, very soft and white, filled with slow-cooked shredded pork (pulled pork). Dressed with flavorful sauces. Eaten hot, by hand.

Fried meatballs filled with béchamel and Spanish cured ham (Jamon Serrano). Crispy outside and creamy inside. Perfect as a shareable appetizer.

Fried bites filled with shredded and flavorful pork. Accompanied by smoky barbecue sauce. Intense flavor and crispy texture.

Chicken sticks breaded with panko (Japanese breadcrumbs) for extra crispiness. Served with barbecue sauce. A simple and tasty snack.

Small buns filled with high-quality, hand-chopped raw beef. Enriched with Mediterranean ingredients like olives and tomatoes. A refined appetizer.

High-quality raw beef, finely hand-chopped. Dressed with creamy avocado and fresh lime for an exotic touch. Fresh and light dish.

Hand-chopped raw beef, served with creamy burrata heart and aromatic truffle. A rich and decadent dish with intense flavor.

A selection of fine cured meats from Spain, such as Jamon or Chorizo. Intense and aged flavors. Usually accompanied by bread.

A classic and rich burger with thick and juicy Danish beef. Includes melted cheese, crispy bacon, and sauces. Eaten by hand and very substantial.

A gourmet burger with ingredients of bold flavor like smoked cheese and bitter greens (chicory). Onion adds sweetness. Complex and rustic flavor.

Beef burger enriched with the sweet flavor of peppers and provolone cheese. BBQ sauce adds a smoky note. Very juicy.

A fresh and creamy burger thanks to the stracciatella (the heart of burrata). Cherry tomatoes add sweetness and acidity. A perfect balance between meat and freshness.

Not the classic burger, but a sandwich of smoked and spiced meat (pastrami) sliced. Served on toasted bread with mustard and pickles. Intense and spicy flavor, typically American.

Cut of meat (diaphragm) known for its intense flavor, grilled and served sliced. Accompanied by chimichurri sauce (herbs, garlic, vinegar). Very flavorful meat and chewy texture.

Low-temperature cooked chicken breast to keep it tender, then served sliced. Dressed with sweet Japanese sauce (teriyaki) and crunchy almonds. Light but flavorful.

Thin slices of roast beef served cold or warm. Accompanied by a Sicilian side dish of eggplant and sweet and sour vegetables. A classic and refined dish.

Beef fillet briefly seared on the outside and left raw inside, cut into thick slices. Japanese style, served with umami sauces. Very tender.

Classic meatballs slowly cooked in tomato sauce. Soft and flavorful, a dish reminiscent of Italian home cooking. To be eaten with bread.

A small young chicken grilled whole or in half, crispy skin and tender meat. Served with mixed vegetables. A simple and healthy dish.

Plant-based meatballs that mimic the flavor and texture of meat. Served with sautéed bitter greens. A complete vegan dish.

Small rolls of pork typical of Puglia, filled with melting cheese. Grilled until crispy on the outside. Served on bitter greens.

Variant of Puglian bombette enriched with pistachio grains or cream. The sweet flavor of pistachio contrasts with the saltiness of pork and cheese.

Spicy version of Puglian bombette, with the addition of 'Nduja (spicy Calabrian spreadable salami). Bold and slightly smoky flavor.

Beef fillet, the most tender and lean cut. Served with a rich sauce and grilled mushrooms. Melts in your mouth.

Entrecôte (boneless ribeye) of fine beef, known for its marbling of fat. Very flavorful and juicy. Served with vegetables and sauce.

Prized Italian cattle breed, known for its lean and tender meat. Available as T-bone (Fiorentina) or bone-in ribeye. Grilled, ideally rare.

Ancient Italian cattle breed. Flavorful meat with good texture. Grilled and usually served rare or medium-rare.

Scottona (young female cattle) meat, highly appreciated for its tenderness and fat infiltration (marbling). Rich and juicy flavor.

Meat selection characterized by intense marbling (intramuscular fat). Offers a buttery texture and a deep, umami flavor.

Prized meat with high marbling, inspired by Wagyu quality. Very tender and flavorful, to be enjoyed with a quick grill cooking.

Native Spanish cattle breed. Intense red meat with a very characteristic and savory flavor. A connoisseur's choice.

The famous Italian coffee and mascarpone dessert, served in a deconstructed or fun way ('Do It Yourself'). Creamy, sweet, and with a coffee kick.

A soft, creamy gelato dessert with the flavor of fresh citrus. Served with crunchy crumbs (crumble). Very refreshing and aromatic.

An exotic and tropical dessert. Combines the sweetness of coconut with the acidity of pineapple and the aroma of basil. Fresh and light.

Dense, oven-baked American-style cheesecake. Topped with caramel sauce with a hint of salt. Rich, sweet, and creamy.

A lighter and fresher version of cheesecake, likely no-bake, topped with tropical fruit. Fruity sweetness and soft texture.

Rich chocolate cake served with tart red berries and a scoop of ice cream. Hot-cold contrast if the cake is served warm.

High-quality organic artisanal ice cream. Creamy and refreshing, ideal as a light end to a meal.