Ristorante Il Piccolo Mondo Menu

Cod fillet in light batter, fried to crisp perfection

Stuffed zucchini blossoms (anchovies, mozzarella), lightly fried, 2 pz

Oxtail meatball Roman-style, slow-cooked then fried and Roman puntarelle

Roman-style artichoke with pecorino foam and black truffle

Eggplant parmigiana with buffalo mozzarella, smoked provola and pecorino cappuccino

Modern Caprese salad with buffalo mozzarella, basil pesto, cherry tomatoes, and Parmesan ice cream

Tasting of fine Italian cheeses selected from the best dairies on the penisula, with honey and jams

Cured meats tasting: a tour of Italy to discover the rarest delicacies

Mixed Roman fried appetizers: cod fillet, Roman-style suppli, stuffed courgette flowers, oxtail meatballs, vegetables*

Mussel sauté with toasted bread

Gratin calamari* with sautéed Roman artichokes

Roasted octopus tentacle, Russian salad, parsley vinaigrette, lemon mayonnaise and wakame seaweed

Oysters tasting with parsley-lime vinaigrette (2 Ostriche fine de claire, 2 Ostriche della Sardegna, 2 Ostriche Gilardeau)

Tasting of 8 different cooked and fried fish appetizers from Piccolo Mondo

Piccolo Mondo raw fish* tasting: 8 different raw fish appetizers

Grand Tasting of Shellfish*, Seafood* and Oyster (8 scampi, 8 shrimp, 6 oysters, 2 scallops)

Lobster catalana style

Russian Sturgeon, 10 years old

Siberian Sturgeon, 8 years old

Black, Caspian, White and Kara Sea Sturgeon 8 years old

Caspian and Black Sea Sturgeon 30 years

Spaghetti alla carbonara with pork cheek, egg and pecorino cheese

Tonnarelli "amatriciana style" with cherry tomatoes and burrata cheese

Fettuccine with traditional Bolognese meat sauce

Award winning Piccolo Mondo Gricia ravioli with red onion cream and pecorino foam

Tagliolini with butter, Cantabrian anchovies, fennel, citrus breadcrumbs and tuna carpaccio

Vermicello cacio e pepe with coral beans and lime-prawns* tartare

Spaghettone with seafood

Spaghetti with clams and almond milk, sea bass* tartare with lime (or classic version)

Tagliolini with whole lobster and lobster sauce

Beef Meatballs in tomato sauce with creamy mashed potatoes

Breaded veal loin cutlet with salad and fries

Chef's Saltimbocca roman style with raw San Daniele ham, cauliflower cream and sage extract

Slow cooked Braised veal cheek in red wine with rapini and purple potato purée

Fillet mignon with 3 pepper sauce and warm Treviso radicchio salad

Chateaubriand 650 grams on lava stone with grilled seasonal vegetables

Copper pan of local fish with olives and potatoes and its sauce

Mixed fried seafood with yogurt mayonnaise

Fatty tuna* red fillet with sesame seeds, and sautéed and season vegetables

Lobster Catalana-style or grilled

Fresh catch of the day and Local fresh fish catch of the day from Tyrrhenian Sea. Cooking methods: in a salt crust, grilled, cacciatore style with rosemary and olives, Mediterranean style. Ask your waiter for his loved suggestion.

Sautéed chicory

Roman puntarelle with anchovy dressing

Roman-style roasted potatoes

Steamed vegetables

Escarole with raisins and pine nuts

Roman-style artichoke

Green salad with cucumbers, Gaeta olives, tomatoes, and Tropea red onion

Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, quail eggs

Artisanal Roman ice creams and sorbets (3,7,8)

Warm apple tart with caramelized apple cream and cinnamon, apple compote, and vanilla ice cream (1,3,7,8)

Cheesecake mousse with berries, biscuit powder, and passion fruit sorbet (1,5,7,8)

Mascarpone-zabaione mousse with chocolate gelée and caramelized banana, coffee ice cream (1,3,7)

Creamy milk chocolate with hazelnut praline, pistachio ganache and salted caramel ice cream (1,3,5,7,8,9)

Yogurt mousse with Muscat jelly and strawberries, warm strawberry tart and strawberry grape ice cream (1,3,5,8,9)

Chocolate experience: warm 72% cake, lemongrass bonbon, milk chocolate cremino, white chocolate gelato (1,3,7,8)