Sora Lucia

Selection of vegetables prepared in various ways, such as grilled, in oil, or marinated. A light and traditional start.

Prosciutto crudo served with buffalo mozzarella DOP. A classic fresh and flavorful Italian pairing.

Thin slices of sweet prosciutto served with fresh melon. A sweet and savory summer appetizer.

Selection of mixed Italian cured meats, such as salami, prosciutto, and loin. Served on a cutting board.

Selection of Italian cheeses of different aging periods and types. Served on a cutting board.

A rich single dish combining a selection of Italian cured meats and cheeses.

Toasted bread slices usually topped with fresh tomato, garlic, oil, and basil.

Fresh salad with tomato slices, mozzarella, and basil, dressed with olive oil.

Battered and fried cod fillet. Crispy outside and soft inside.

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

Rice ball with tomato and a mozzarella heart, breaded and fried. Typical Roman street food.

Version of supplì with rice seasoned with pecorino cheese and black pepper.

Hot minestrone soup prepared with a mix of seasonal vegetables.

Rustic dish of short pasta cooked with beans in a dense and flavorful broth.

Traditional short pasta and chickpea dish, creamy and nutritious.

Pasta with a Pecorino Romano cheese cream and abundant freshly ground black pepper.

Famous Roman pasta dish with eggs, Pecorino Romano, crispy guanciale, and black pepper.

Ancestor of carbonara, prepared with guanciale, Pecorino Romano, and pepper, without egg or tomato.

Long hollow pasta with tomato sauce, guanciale, and Pecorino Romano.

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

Egg pasta with a rich sauce based on meat, mushrooms, peas, and cream.

Pasta with a mixed vegetable sauce, such as zucchini, eggplant, and peppers.

Pasta stuffed with ricotta and spinach, served with a simple tomato sauce and basil.

Layered baked pasta with meat ragù, béchamel, and grated cheese.

Long egg pasta with shrimp and zucchini, often in a light or creamy sauce.

Classic seafood dish with spaghetti, fresh clams, garlic, oil, and parsley.

Refined version of spaghetti alle vongole with the addition of grated bottarga for a more intense sea flavor.

Long pasta with a mix of seafood and cherry tomatoes.

Mixed selection of grilled meats, such as beef, pork, and lamb.

Slice of beef cooked simply on the griddle or grill.

Grilled lamb chops, to be eaten very hot ("finger-burning").

Tripe slowly stewed with tomato, Roman mint, and abundant Pecorino Romano.

Cut of veal with bone, stewed with mushrooms and peas in a flavorful sauce.

Thin slice of floured and seared veal, served with a sauce of your choice.

Veal slices with prosciutto and sage, cooked in a pan with white wine.

Beef straccetti sautéed in a pan, served with fresh arugula and Grana Padano shavings.

Beef straccetti cooked with flavorful porcini mushrooms.

Beef straccetti cooked with tomato, herbs, and vinegar or wine.

Very thin slices of marinated raw meat, served with arugula and cheese shavings.

Sea fish with white and delicate flesh, usually served grilled or baked.

Prized fish (sea bass) with lean and flavorful flesh.

Prized crustaceans similar to small lobsters, with a sweet and delicate flavor.

Large shrimp usually served grilled.

Whole or cut calamari cooked on the grill, tender and slightly smoky.

Floured and fried calamari rings, golden and crispy.

Clams opened in a pan with oil, garlic, parsley, and white wine or tomato.

Mussels opened in a pan with a flavorful pepper or tomato seasoning.

Mixed platter of grilled fish and crustaceans.

Tuna steak cooked on the grill or in a pan.

Salmon steak, fatty and flavorful fish, usually grilled.

Fresh anchovies prepared with cherry tomatoes and capers.

Small whole anchovies, breaded and fried.

Potatoes cooked in a rustic Lazio style, often with pancetta or onion.

Sautéed or roasted mushrooms as a side dish.

Fresh green salad with tomatoes, carrots, and other raw vegetables.

Salad of only tomatoes, dressed with oil and oregano or basil.

Stewed peas, often with onion or pancetta.

Fresh vegetables available depending on the season, cooked or raw.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili pepper.

Cooked spinach, served with lemon or sautéed with garlic.

Whole artichoke fried twice until crispy like a potato chip. Jewish-Roman specialty.

Fried and crispy potato sticks.

Selection of fresh fruit available at the moment.

Famous layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream.

Soft vanilla pudding covered with a layer of liquid caramel.

Spoon dessert made of cream, sugar, and gelatin, served with fruit or chocolate sauces.

Shortcrust pastry dessert usually filled with jam or chocolate.

Spongy and light chocolate-based dessert.

Deconstructed version of millefoglie cake, with crispy puff pastry and pastry cream or chantilly.

Fresh cheese cake on a biscuit base.

Full-bodied, tannic, and long-lived Piedmontese red wine, made from Nebbiolo grapes.

Full-bodied Piedmontese red wine with high acidity and fruity notes.

Historic Tuscan red wine, dry and harmonious, based on Sangiovese grapes.

Aged version of Chianti Classico, more complex and structured.

Prestigious Tuscan red wine, intense, elegant, and suitable for long aging.

Tuscan red wine, a younger and fresher version of Brunello.

Red wine from the Maremma region of Tuscany, fruity and soft.

Very rich and alcoholic red wine from Veneto, produced with dried grapes.

Venetian red wine made by re-fermenting the wine on Amarone pomace, for more body.

Elegant and velvety red wine from Friuli, made from Merlot grapes.

Soft and round red wine, from an international grape variety.

Powerful, tannic red wine from Southern Italy with great character.

Typical red wine from Lazio, spicy with red fruit notes.

Warm, enveloping red wine from Puglia with jam notes.

Dark, intense red wine from Salento with a slightly bitter aftertaste.

The most famous red wine from Sardinia, strong, dry, and warm.

Local red wine from Lazio.

Lazio red wine produced in the Torrimpietra area.

Fresh white wine from Campania with citrus and floral notes.

Structured, mineral, and dry white wine from Campania.

Complex, elegant white wine from Campania with hazelnut notes.

Vermentino di Sardegna, fresh, savory, and fragrant white wine.

Delicate, fresh, and floral white wine from Friuli.

International white wine, can be fresh and fruity or more structured if aged in wood.

Aromatic white wine with typical vegetal and exotic fruit notes.

Quality sparkling wine from Veneto, fresh, lively, and perfect for an aperitif.

Local white wine from Lazio.

Lombardy spumante, classic method, fine, elegant, and with persistent bubbles.