Ristorante Romolo e Remo

Still or sparkling mineral water served by the bottle. Essential to accompany the meal.

Non-alcoholic carbonated drinks in glass bottles. Choice of cola, orangeade, or lemonade.

Large bottle of Coca-Cola, ideal for sharing.

Fruit juice in various flavors. Sweet and refreshing.

Light lager beer served on tap. Light and refreshing taste with malt notes.

Full-bodied amber abbey beer. Notes of caramel and dried fruit with a smooth finish.

Italian lager beer in a large bottle. Balanced and thirst-quenching.

A glass of house wine, choice of white, red, or sparkling. Simple and suitable for the meal.

Italian sparkling white wine. Dry, fresh, and fruity, ideal as an aperitif.

Italian aperitif cocktail based on Prosecco, soda, and bitter (Aperol or Campari). Sweet-bitter and sparkling taste.

Classic cocktail with gin and tonic water. Fresh, dry, and aromatic.

House's local red wine by the bottle. Suitable for accompanying meat and Roman first courses.

Half bottle of house red wine.

House's sparkling white wine by the bottle. Light and lively.

Half bottle of house sparkling white wine.

House's still white wine by the bottle. Fresh and light.

Half bottle of house still white wine.

Special selection of wine by the glass from the restaurant's cellar. Higher quality than house wine.

Fresh salad with buffalo mozzarella, tomatoes, and basil. Dressed with olive oil.

Battered and fried cod fillet. Crispy outside and soft inside, a classic Roman appetizer.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. Tasty contrast between sweet and salty.

Tomato rice croquette with a melting mozzarella center, breaded and fried. Typical Roman street food.

Assortment of battered and fried seasonal vegetables. Crispy and delicious.

Tasting platter with three Roman specialties: tripe, coratella (offal), and involtino (rolled meat). For those who love strong, traditional flavors.

Selection of mixed cured meats and cheeses served on a board. Generous portion for two people.

Fresh buffalo mozzarella served with cured ham. A classic and fresh appetizer.

Sweet melon slices wrapped in salty cured ham. A classic summer combination.

Lightly floured and fried fresh anchovies. Intense sea flavor and crispy texture.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Short pasta with a cream of egg yolks, Roman pecorino, crispy guanciale, and black pepper. Rich and savory.

Short pasta with tomato sauce, cured guanciale, and Roman pecorino. Bold and slightly spicy flavor.

Ancestor of carbonara and amatriciana. Pasta with crispy guanciale, Roman pecorino, and black pepper, without tomato or egg.

Thick, long fresh pasta with a cream emulsion of Roman pecorino and abundant black pepper. Simple yet intense.

Spaghetti with garlic, oil, pecorino, and fresh mint. An aromatic and unique house dish.

Short pasta with crispy guanciale and artichokes. A classic and flavorful Roman combination.

Historic dish of Roman cuisine. Pasta with the small intestine of milk-fed veal (pajata) cooked in tomato sauce. Unique and creamy flavor.

Pasta with the rich and dense sauce of oxtail stew. Very flavorful.

Fresh egg pasta seasoned with minced meat and tomato ragù.

Potato gnocchi with eggplant and zucchini sauce. A rich vegetarian dish.

Stuffed pasta served with bitter radicchio and smoked speck. Balanced and intense flavor.

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

Fresh long pasta with mixed seafood (mussels, clams, prawns). Fragrant and flavorful.

Large-format short pasta with mussels, cherry tomatoes, and pecorino cheese. A mix of sea and land.

Ring-shaped pasta served with calamari and cherry tomatoes. A typical Neapolitan seafood dish.

Oxtail stew, a traditional peasant dish from Rome. Slow-cooked in tomato sauce with celery, unsweetened cocoa, and spices.

Lamb offal (lung, heart, liver) stewed with artichokes. A dish with a strong and characteristic flavor.

Lamb offal stewed with plenty of onion. Sweet and savory.

Beef tripe cooked in tomato sauce with Roman mint and pecorino. Soft and aromatic.

Braised chicken cooked with colorful peppers. Traditional dish for Roman Ferragosto.

Grilled milk-fed lamb chops. Eaten with hands (scottadito) and are very tender.

Breaded and fried lamb chops, served with artichokes. Crispy and tasty.

Veal slices cooked in a pan with cured ham and sage, deglazed with white wine. Quick and flavorful.

Veal rolls cooked in tomato sauce, often stuffed with carrot and celery.

Meatballs in tomato sauce. Soft and homemade.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked.

Roast suckling pig prepared in the style of porchetta, with aromatic herbs. Crispy skin and juicy meat.

Thin slices of floured meat cooked in a pan with lemon juice. Delicate and fresh.

Simple grilled chicken breast. Light and diet-friendly.

Grilled beef steak.

Grilled sliced beef served on a bed of rocket salad with cherry tomatoes and parmesan shavings.

Grilled sliced beef seasoned with rosemary oil.

Single dish with three Roman specialties: tripe in sauce, lamb's entrails with artichokes, and involtino (rolled meat).

Stewed cod served with chickpeas. A nutritious and flavorful dish from peasant tradition.

Stewed baby octopuses in tomato sauce with olives and capers. Tender and flavorful.

Whole fresh sea bream grilled. Delicate flavored white fish.

Fresh sea bass grilled. Firm white flesh.

Classic mixed seafood fry with squid rings and prawns. Crispy and served with lemon.

Lightly floured and fried fresh anchovies. A light and flavorful main course.

Whole artichoke, cleaned and cooked upside down in a pan with oil, garlic, and mint. Tender and fragrant.

Specialty of Jewish-Roman cuisine. Whole artichoke fried twice until crispy like a chip.

Battered and fried artichoke wedges.

Boiled seasonal vegetables (often chicory or broccoli rabe) dressed with oil and lemon.

Seasonal vegetables sautéed in a pan with garlic and chili flakes (often chicory).

Fresh mixed salad with various raw ingredients.

Classic French fries.

Baked potatoes chunks with rosemary.

Frozen lemon sorbet, a digestive and refreshing end to the meal.

Shortcrust pastry tart with jam, typical of homemade tradition.

Typical Calabrian ice cream in a sphere shape with a soft center. Available in various flavors.

Fresh cheese cheesecake on a biscuit base.

Truffle ice cream served in hot coffee or liqueur.

Fresh seasonal fruit salad, available plain or with added ice cream.

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

Light and airy chocolate cream.

Creamy custard with a caramelized sugar crust on top.

Classic spoon dessert of panna cotta, soft and delicate, usually served with fruit or caramel sauces.

Classic Italian espresso.

Decaffeinated espresso.

Espresso with a small amount of liqueur (grappa or sambuca).

Espresso with hot milk and milk foam.

Sweet lemon liqueur served chilled as a digestif.

Glass of aged distillate.

Herbal digestive liqueurs.

Typical Sardinian liqueur made from myrtle berries.

Italian pomace distillate, available young (white) or aged in wood (barricata).

Breaded and fried mozzarella bites. Stringy and hot.

Mixed battered fried vegetables.

Assortment of typical fried items: arancini with various Roman fillings, supplì, and stuffed olives.

Assortment of Roman fried items.

Classic Roman supplì 'al telefono', with meat ragù rice and mozzarella.

Rice supplì enriched with spicy Calabrian 'nduja.

Breaded and fried potato cylinders. Soft and tasty.

Green pitted olives stuffed with meat, breaded and fried.

Fried battered zucchini flower.

Piece of cod fried in a crispy batter.

Toasted bread slices with mixed toppings.

Toasted bread with fresh tomato, garlic, basil, and oil.

Toasted bread with artichoke cream or pieces.

Toasted bread with olive pâté.

Plain white pizza with oil, salt, and rosemary.

Focaccia served with buffalo mozzarella and cured ham.

Focaccia with cured ham.

Fresh focaccia filled with salad, tomato, olives, and mozzarella.

Focaccia topped with cured bresaola, fresh rocket salad, and parmesan shavings.

Focaccia with smoked salmon and rocket.

Focaccia with buffalo mozzarella and fresh cherry tomatoes.

Special offer valid after 10 PM for a minimum of 2 people. Includes bruschetta, supplì, and unlimited pizza. Drinks not included.

Tomato bruschetta included in the offer.

One supplì included in the offer.

Crostino pizza with mozzarella and anchovies.

Crostino pizza with mozzarella and salmon.

Crostino pizza with mozzarella and ham.

Classic pizza without mozzarella, with tomato, garlic, oregano, and oil.

The most classic pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and salted anchovies.

Pizza with tomato, mozzarella, mushrooms, and cooked ham.

Pizza with tomato, mozzarella, and mushrooms.

White pizza with mozzarella and cooked ham.

Pizza loved by children with tomato, mozzarella, and frankfurters.

Closed half-moon shaped pizza, filled and baked.

Pizza with the ingredients of amatriciana sauce: tomato, guanciale, and pecorino.

White pizza inspired by carbonara pasta with egg, mozzarella, cheese, and guanciale.

Rich pizza with tomato, mozzarella, ham, mushrooms, artichokes, and olives (sometimes egg).

Pizza with mozzarella and artichokes.

Pizza with tomato, mozzarella, and crumbled sausage.

Spicy pizza with tomato, mozzarella, and spicy salami.

Pizza with tuna and onion. Intense flavor.

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

Fresh pizza with mozzarella, rocket salad, and cherry tomatoes often added raw.

Pizza with scamorza (smoked cheese) and ham.

Flavorful pizza with smoked scamorza and speck.

Classic Roman white pizza with sautéed broccoli and sausage.

Pizza with fried eggplant, tomato, mozzarella, and parmesan.

White vegetarian pizza with mozzarella and mixed vegetables.

Gourmet white pizza with bitter radicchio and spicy gorgonzola.

Pizza with mozzarella and salmon.

Flavorful red pizza with tomato, anchovies, capers, olives, and oregano.

Pizza with mozzarella and sliced baked potatoes.

White pizza with mushrooms and sausage (sometimes with peas).

Pizza with zucchini flowers, mozzarella, and anchovies.

Premium pizza with porcini mushrooms and mozzarella.

Delicate white pizza with zucchini and mozzarella.

Pizza with prawns and fresh rocket salad.

Fresh pizza with bresaola, rocket salad, and parmesan shavings.

House pizza with rich ingredients: mushrooms, buffalo mozzarella, tomato, and eggs.

Additional cost for each extra ingredient requested on the pizza.