Ristorante Riccio di Mare

Large bottle of mineral water, available still or sparkling. Ideal for sharing at the table.

Small bottle of mineral water, still or sparkling. Perfect size for one person.

Non-alcoholic carbonated soft drinks in cans or small bottles. Sweet and refreshing, to be drunk cold.

Light beer in a small size. Light and thirst-quenching taste, ideal for accompanying pizza.

Selection of bottled beers. Generally lager or pilsner with a balanced taste.

White pizza base baked in the oven with extra virgin olive oil, salt, and rosemary. Crispy and simple.

White focaccia with only tomato, oil, and oregano. No mozzarella, light taste.

Classic pizza with tomato, garlic, oil, and oregano. Savory and aromatic.

The queen of pizzas with tomato, mozzarella, and basil. Simple and balanced.

Pizza with tomato, mozzarella, and anchovies. Strong and salty taste.

Classic pizza with tomato and mozzarella, enriched with sliced champignon mushrooms.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives. A mix of flavors.

Base Margherita with added crumbled sausage. Flavorful and hearty.

White pizza without tomato sauce, with mozzarella and fresh pachino tomatoes.

Classic children's pizza with tomato, mozzarella, and frankfurter slices.

Pizza topped with a flavorful black or green olive cream. Intense Mediterranean taste.

Pizza divided into four sections with different toppings: usually mushrooms, artichokes, ham, and olives.

White pizza with a selection of four melted cheeses (often mozzarella, gorgonzola, fontina, parmesan). Creamy.

Pizza with tomato and mozzarella, topped with crispy french fries.

Delicate pizza with an artichoke cream base. Soft and vegetal flavor.

Pizza with a mozzarella base (often white), finished raw with prosciutto and fresh arugula.

Vegetarian pizza rich with mixed grilled vegetables. Colorful and light.

White or red pizza with mushrooms and sausage. A very flavorful autumn combination.

Margherita pizza with spicy salami. Lively and slightly spicy taste.

Closed half-moon stuffed pizza with mozzarella and cooked ham.

Closed half-moon stuffed pizza with mozzarella and mushrooms.

Stuffed pizza closed with mozzarella and anchovies. Savory taste.

Pizza baked in a pan or on a plate, filled with ham and melted cheese. Crispy.

Crostino variation filled with mushrooms and cheese.

Savory crostino with melted cheese and anchovies.

Classic selection of Italian cured meats and cheeses, often accompanied by pickled vegetables.

Mixed appetizer of grilled, gratinated, or raw vegetables.

Dish consisting of sliced prosciutto and toasted bread topped with mushrooms.

Fresh shrimp salad served on a bed of arugula.

Very thin slices of marinated salmon, served raw with oil and lemon.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper.

Mixed seafood sautéed in a pan with a flavorful dressing.

Seafood specialty with an intense, iodized taste. Likely fresh sea urchin pulp.

Boiled shrimp served cold in pink sauce (mayonnaise and ketchup).

Assortment of local cheeses, fresh and aged.

Giant green olives stuffed with meat, breaded and fried. Crispy outside, soft inside.

Mixed fried battered vegetables.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A Roman classic.

Fried tomato rice croquette with a melted mozzarella center, breaded and fried.

Mashed potato croquette, breaded and fried. Soft and tasty.

Breaded and fried tomato rice croquette, served with a claw.

Desalted cod fillet, battered and fried until golden.

Toasted bread topped with fresh tomato or other ingredients of your choice.

Toasted bread topped with smoked salmon.

Warm toasted bread with a slice of prized spiced lardo.

Short pasta with spicy tomato sauce, garlic, and parsley.

Short pasta with a creamy and delicate artichoke-based sauce.

Long egg pasta with simple tomato sauce and basil.

Roman classic: spaghetti with egg, pecorino cheese, crispy guanciale, and black pepper.

Thick pasta with tomato sauce, guanciale, and pecorino.

Soft potato gnocchi coated in a melted gorgonzola cheese cream.

Potato gnocchi served with fresh clams, plain or with a touch of sauce.

Spaghetti with seafood, finished cooking in the oven wrapped in paper to retain aromas.

Simple and refined seafood dish with spaghetti and clams, garlic, and parsley.

Pasta usually dressed with a mixed seafood sauce, sometimes spicy.

Pasta with a mixed dressing of land (mushrooms) and sea (shrimp or seafood).

Fettuccine with creamy sauce (cream) and smoked salmon.

Egg pasta with mazzancolle (prawns similar to shrimp but more prized).

Pasta with porcini mushroom sauce, flavorful and with a forest aroma.

Pasta with the classic slow-cooked minced meat and tomato sauce.

Creamy and delicate risotto prepared with scampi crustaceans.

Risotto with mixed seafood and crustaceans, cooked in fish broth.

Thick fresh pasta (similar to chitarra spaghetti) with a rich seafood dressing.

Very thin slices of beef sautéed and served with fresh arugula.

Strips of beef cooked with mushrooms.

Slice of grilled beef, seasoned simply with salt and oil.

Thin slices of marinated raw beef, served with parmesan shavings and arugula.

Prized and tender cut of beef served with a creamy green peppercorn sauce.

Fresh dish with tomato slices, mozzarella, and basil.

Fresh mozzarella served with slices of prosciutto.

Scamorza cheese cooked on the grill or in the oven, with your choice of toppings.

Whole fish cooked under a crust of coarse salt which keeps the meat moist and flavorful.

Sea bass fillet stewed with cherry tomatoes, oil, and herbs.

Sea bream cooked in the oven or grilled. Delicate white meat.

Turbot cooked in the oven on a bed of potatoes.

Assortment of prized crustaceans grilled or pan-fried.

Shrimp sautéed with whiskey for an aromatic flavor.

Whole grilled calamari. Light and with a sea flavor.

Stewed calamari with tomato, olives, and capers.

Classic seafood fry with calamari and shrimp. Crispy and golden.

Mixed grill of various types of fish and crustaceans.

Mix of lettuce, tomatoes, carrots, and other fresh vegetables.

Salad enriched with flavorful ingredients such as cheese, eggs, or ham.

Simple arugula salad with parmesan cheese shavings.

Green salad with added sweet corn.

Fried, golden, and salted potato sticks.

Seasonal vegetables boiled or sautéed (often spinach or chicory).

Salad with thinly sliced raw mushrooms (usually champignons) dressed with oil and lemon.

Famous Italian spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Fresh pineapple slices, served plain or with sugar.

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

Crumbly cake similar to a tart, filled with cream or chocolate.

Cup of fresh strawberries garnished with whipped cream.

Cream or chocolate filled profiteroles, covered in dark and white chocolate.

Layered cake of crispy puff pastry alternated with pastry cream.

Classic shortcrust pastry tart filled with pastry cream and topped with pine nuts.

Slice of the day's cake, chosen from available options.

Chocolate ice cream sphere with a soft center, covered in cocoa.

Truffle variation with cream or coffee ice cream, covered with meringue crumbs.

Cold spoon dessert with lemon flavor. Fresh and digestive.

Cup of ice cream or semifreddo with forest fruits.

Creamy coconut ice cream, often served in the fruit's shell.

Classic Italian espresso. Intense and aromatic.

Herbal digestive liqueurs, usually served at the end of the meal.

Aged distillates in barrels. Complex and enveloping taste.