Roma Pizza

Short, strong Italian espresso coffee. Intense and aromatic taste. Usually drunk after the meal.

Hot drink made from tea leaves or infused herbs. Light and soothing. Served hot in a cup.

Fresh or bottled fruit juice. Sweet and fruity taste. Served chilled.

Sweet fizzy drink. Bubbly and refreshing. Served cold.

Still bottled spring water. Neutral and thirst-quenching. Served chilled or at room temperature.

Italian sparkling mineral water. Fine bubbles and slightly salty taste. Ideal for accompanying a meal.

Classic French cocktail. White wine mixed with cassis cream. Sweet and fruity.

Cocktail based on Campari, red vermouth and sparkling water. Bitter and refreshing. Served on ice with an orange slice.

Bitter Italian red liqueur. Notes of herbs and fruits. Often served with soda or on ice.

Sicilian fortified wine. Rich and complex taste, often sweet. Similar to Port but with a toasted hazelnut flavor.

Sweet Portuguese fortified wine. Dark red and high in alcohol. Flavors of candied fruits.

Classic Italian vermouth. Red is sweet and herbaceous, white is drier and floral. Served chilled.

Spirit distilled from grains. Strong and woody taste. Served neat or with ice.

Clear and neutral spirit. Pure taste and high alcohol content. Served very cold.

The beer currently available on tap or by the bottle. Ask the waiter for the variety.

Strong alcohol served after the meal to aid digestion. Can be a brandy, limoncello, or liqueur.

Long, flat pasta served with a creamy, intense blue cheese sauce (gorgonzola). Topped with salty cured ham and parmesan.

Wide pasta ribbons with grilled seasonal vegetables. A light vegetarian option flavored with basil and garlic.

Wide pasta in a creamy white sauce. Generous with salmon (grilled and smoked) with a touch of freshness from cherry tomatoes.

Italian classic. Spaghetti served with a rich sauce of eggs, cheese and bacon. Creamy and peppery.

Spaghetti coated in a green sauce with fresh basil, pine nuts, garlic, and parmesan. Aromatic and herbaceous.

Short tubular pasta in a very rich and creamy cheese sauce. Choice between the strong taste of gorgonzola or a cheese blend.

A revisited version of Puttanesca with chicken and chorizo. Spicy tomato sauce, slightly spicy and garnished with vegetables.

Pasta in a spicy tomato sauce ('angry'). A simple dish but with character thanks to garlic and chili.

Layers of pasta, meat bolognese sauce and béchamel, gratinated in the oven. A comforting and hearty dish.

Variation of lasagna replacing meat with smoked salmon. Rich marine flavor and melt-in-your-mouth texture.

Spaghetti with various seafood (shrimp, scallops, fish). Light garlic and parsley sauce to not mask the seafood flavor.

Thin slices of veal cooked in a creamy lemon sauce. Tangy and tender taste.

Veal slice coated in breadcrumbs and fried. Crispy on the outside and tender on the inside. Italian classic.

Veal cooked with sweet Marsala wine and mushrooms. Rich, sweet-and-savory, and creamy sauce.

Veal topped with meat sauce and melted cheese. A gourmet gratinated dish, a mix of meat and Italian flavors.

Veal served in a spicy tomato sauce with Mediterranean flavors (anchovies, olives). Salty and powerful taste.

Veal served with a classic cream and button mushroom sauce. Mild and comforting.

Veal topped with ham (shoulder) and cheese. Tasty mix of meats and melted cheese.

Veal in tomato sauce with herbs and olives. Sunny flavors from the South of France.

Very popular classic pizza in France. Tomato base with cheese, cooked ham and button mushrooms.

Pizza topped with grilled vegetables (eggplant) and cured meats. Rich in flavors and textures.

The original Italian pizza. Simple tomato base and mozzarella cheese. Ideal for appreciating the quality of the dough.

Hearty pizza with minced meat and an egg (often in the center). High in protein.

Folded pizza like a turnover. The filling (ham, egg, cheese) is cooked inside, keeping all its tenderness.

Pizza with savory and marine flavors. Anchovies and capers provide a lot of character.

Tuna pizza. Classic combination of canned fish and Mediterranean herbs.

Pizza with chicken, refreshed by arugula added after cooking and parmesan shavings.

Slightly spicy pizza thanks to the chorizo. Varied and colorful topping.

Pizza with oriental flavors and spicy merguez sausages. Rich and filling.

Pizza topped with smoked salmon slices. Often served on a cream base for extra smoothness.

White pizza (cream base) with quality raw Parma ham. Indulgent and refined.

The paradise for cheese lovers. Mix of mild and strong cheeses (blue, goat). Very rich.

Pizza highlighting Italian gorgonzola blue cheese. Strong and creamy taste.

Pizza divided into sections or garnished with a mix representing the seasons. Lots of vegetables and a little meat.

Very generously topped pizza with several types of meat (ham, sausage, beef). For very big appetites.

Luxury seafood pizza. Contains prawns and scallops. Refined iodized flavor.

Pizza topped with Italian cured beef (Bresaola) and high-quality buffalo mozzarella. Fresh and light thanks to arugula.

Premium version of the Margherita. Uses buffalo milk mozzarella, which is creamier and more flavorful.

Famous Italian dessert with coffee and mascarpone. Creamy, sweet with a hint of cocoa.

Jellied egg custard with vanilla, often served with a red fruit coulis. Silky and melt-in-your-mouth texture.

Vanilla egg custard topped with a layer of crunchy caramelized sugar. Hot/cold and soft/crunchy contrast.

Airy dark chocolate cake. Rich in cocoa and light in texture.

Indulgent cake with hazelnut-chocolate spread. Very sweet and popular with children.

Tartlet filled with tangy lemon cream. Fresh and perfect to finish a hearty meal.

Assortment of ice creams or sorbets. Flavors of your choice.

Special pizza featuring Chavignol goat cheese. Garnished with bacon bits and arugula.

Pizza garnished with small fresh mozzarella balls (bocconcini) and grilled vegetables. Choice of premium meat topping.