SalSamente Ristorante Roma

Fixed charge for service and cover applied to each guest.

Selection of fresh bread and homemade focaccia, served as an accompaniment.

A crispy brisée pastry shell filled with vegetables (broccoli, turnip greens) and cheese, served on a flavorful pecorino cream. A rich and tasty appetizer.

Wakame seaweed prepared pasta-style and dressed with the classic Roman cacio e pepe sauce, enriched with crunchy almonds. A fusion dish with umami and savory flavors.

Fried buffalo mozzarella wrapped in eggplant, served on a Gorgonzola fondue with lemon zest for freshness. Crispy outside and stringy inside.

Artichoke bites served on a creamy chickpea base, accompanied by a red wine sauce and sweet onions.

Vegetarian croquette breaded with seeds, filled with melted Camembert cheese and served with a ginger-flavored mayonnaise.

A revisited classic rice supplì, flavored with horseradish and wrapped in cabbage, with a spicy wasabi cream.

Mixed vegetables fried in a light beer batter, served with red onion.

Red prawns served raw to enhance their sweetness, accompanied by a fresh and citrusy pineapple and lemon sauce.

Breaded prawns with herbs and almonds, served on a refreshing cucumber and mint mousse.

Pieces of codfish fried until crispy, served with a Mediterranean tomato and caper sauce.

Layers of calamari and sweet green peppers (friggitelli) fried in a light and crispy tempura.

Raw beef tenderloin, hand-cut, dressed with a creative combination of sweet strawberries, fresh mint, dark chocolate shavings, and pecorino cheese.

Fried white meat bites, served in a flavorful cold cheese and pepper sauce with a hint of mint.

Rustic Neapolitan bread enriched with cheeses and cured meats, served with a selection of fresh cold cuts.

Large slice of toasted bread flavored with red fruits, topped with fresh vegetables and thin slices of mortadella.

Creamy risotto with goat cheese, enriched by the freshness of fennel and lemon, with a crunchy note of spiced cereals.

Special gnocchi probably prepared with added cherries or cherry tomatoes, dressed with flavorful porcini mushrooms and pecorino cheese.

Spaghetti dressed with traditional pecorino and black pepper cream, enriched with fried sweet green peppers for crispness.

Thick fresh pasta similar to spaghetti, served with a rich dressing of porcini mushrooms, chickpeas, and cashew nuts, flavored with star anise.

Large format short pasta served with a delicate white meat ragù (chicken, turkey, or rabbit), topped with crumbled salted ricotta and aromatic herbs.

Fresh pasta cut into irregular shapes, dressed with flavorful ham, caramelized sweet onions, and mushrooms.

Large pasta shells stuffed or dressed with a rich classic ragù, served with special duck meat balls flavored with orange.

Handmade gnocchi served with a sweet cherry tomato and pistachio sauce, garnished with prized raw red prawns.

Long pasta made with squid ink, served with sweet onion and crispy sardines. A dish with an intense sea flavor.

Thin fresh pasta enriched with the aroma of truffle, served with sweet raw scampi and almond granella.

Creamy risotto prepared with broth and scampi cream, balanced by citrus notes and sweet ricotta cubes.

A risotto with a strong sea flavor with octopus cream, refreshed by mint and served with thin slices of raw or marinated swordfish.

Typical Sardinian pasta in the shape of small balls, cooked like a risotto with mixed seafood, cherry tomatoes, and lemon zest.

Codfish slowly stewed with milk and onions (Vicentina style), served on eggplant prepared with tomato and oregano.

Sea bass fillet cooked with a crispy almond crust, accompanied by fresh seasonal vegetables.

Greater amberjack fillet (prized fish) prepared with a caramelized crust, served with potatoes, cherry tomatoes, and a dark squid ink cream.

Tender pork fillet with a crispy exterior, served with sweet pears, flavorful cheese, and a Chianti red wine sauce.

Veal meat prepared with spinach, breaded and fried or baked, flavored with a mix of peppers and prized truffle.

Duck breast or thigh cooked with a sweet-citrus orange sauce, accompanied by flavorful olives and porcini mushrooms.

Gourmet hamburger served on a plate with rich sides such as sweet onion, cheese cream, and rustic fried potatoes.

Toasted bread richly topped with flavored ham, melting lard, guacamole sauce, and aged cheese.

Dense and moist chocolate cake, served with cream, fruit sauce, and almonds.

The most famous Italian dessert: layers of coffee-soaked ladyfingers alternated with a sweet mascarpone cream, dusted with cocoa.

A modern twist on tiramisu using a chocolate cake (brownie) base and pistachio cream instead of the traditional recipe.

Rich chocolate cake served with custard cream (zuppa inglese) and a reduced red wine sauce.

Assortment of homemade ice creams served with whipped cream and a crispy wafer.

Fresh dessert based on local strawberries, enriched with crunchy coconut and sweet white chocolate.

Frozen fruit dessert, light and refreshing, dairy-free. Perfect for cleansing the palate at the end of the meal.

Complex dessert with chestnut shortcrust pastry and a filling of caramelized milk cream, served with hazelnut cream.