Menu

The Menu

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FLAVORS and TRADITION

Signature dish of Rione 13 is the typical roman cuisine: the inevitable Amatriciana, Carbonara, the roasted lamb, the cow tail stew and many more…You’ll also find innovative and fusion dishes like “Rione 13”, ravioli with salted codfish potatoes in orange juice and saffron or pasta with roasted crispy ham, asparagus and cherry tomatoes.

One thing we’re very proud of is our pizza of course! The dough slowly rises for 72 hours resulting in a pizza that is very easy to digest.
To honor the ancient tradition of the Italian wine you will find a large selection of first quality wines. A real Italian meal can be considered concluded only when the dessert is served: among Rione 13 desserts you’ll find our special Tiramisù, Nutella pizza, zuppa inglese and a lot more…

STARTING

  • Tagliere Rione 13

    Prosciutto, cold cuts , typical spit-roasted pork, mix of cheese and bruschette.

  • Caprese strana

    Confit tomatoes, mozzarella, grilled zucchini and eggplants, balsamic reduction.

  • Ventaglio di bruschette

    With a mix of homemade vegetable sauces.

  • Panzanella nostra

    With tomatoes, celery, basil and stracciatella..

  • Prosciutto e bufala

    Prosciutto and mozzarella cheese

  • Carpaccio di salmone° con bottarga

    Marinated salmon with strawberries, pink pepper, arugula and bottarga.

Friedgoods

  • Supplì

    Fried rice balls with meat.

  • Fiore di zucca

    Fried zucchini flowers.

  • Filetto di baccalà

    (Tuesday and Friday) Fried codfish.

  • Carciofo alla giudia

    (seasonal) Typical artichoke.

* Frozen product | ° Defrosted on site | Bread 1,50 € | Service not included

 

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First Courses

First Courses

Butta la pasta!

  • Tagliolini con gamberi*, guacamole e lime

    Pasta with prawns, guacamole and lime

  • Fettuccine cozze, fiori di zucca e pecorino

    Fettuccine with mussels, zucchini flowers and pecorino cheese.

  • Spaghetti tonno fresco°, capperi, pachino e olive taggiasche

    Spaghetti with fresh tuna, capers, cherry tomatoes and olives.

  • Tonnarelli al nero di seppia con polpo, pinoli, julienne datterini e pecorino

    Squid ink tonnarelli with octopus, pinenuts, grape tomatoes julienne and pecorino

  • Tonnarelli ai frutti di mare

    Tonnarelli with seafood.

  • Ravioli Rione 13 ripieni di mascarpone, alci e fiore di finocchio su crema di pachino

    Ravioli filled with mascarpone cheese, anchovy, fennel flowers on cherry tomatoes cream.

  • Parmigiana di melanzane

    Aubergine parmigiana.

The Tradition

  • Spaghetti all'amatriciana

    Spaghetti with tomato sauce and crispy bacon.

  • Spaghetti alla carbonara

    Spaghetti with egg sauce,crispy bacon and pepper.

  • Tonnarelli cacio e pepe

    Pasta with cheese sauce and black pepper.

  • Rigatoni alla gricia

    Pasta with crispy bacon.

  • Spaghetti alla gricia e fichi

    Spaghetti gricia with figs.

  • Fettuccine al ragù

    (Gnocchi on Thursday) Fettuccine bolognese.

  • Rigatoni con la pajata

    (when available) Pasta with calf entrails.

* Frozen product | ° Defrosted on site | Bread 1,50 € | Service not included
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Second Courses

Second Courses

Second Courses

  • Polpette al sugo della nonna

    Meatballs whit tomato sauce and a side of mashed potatoes.

  • Tagliata di tonno° in crosta di pistacchi

    Tuna steak with pistachios and a side of mixed vegetables.

  • Polpo croccante con verdure e salsa chutney

    Crispy octopus whit vegetables and chutney sauce.

  • Pesce al forno;

    Roasted: with a side of potatoes.

    Al guazzetto : Fish in broth with potatoess, cherry tomatoes and shellfish

The Tradition

  • Abbacchio allo scottadito

    Roasted lamb with a side of roasted potatoes.

  • Saltimbocca alla romana

    Meat rolls with a side of mashed potatoes, grilled potatoes or seasonal vegetables.

  • Coda alla vaccinara

    Typical cow tail.

  • Coratella

    Mixed entrails (when available).

  • Trippa alla romana

    Typical pork entrails (Saturday).

  • Baccalà alla come je gira

    Codfish (Tuesday and Friday).

The GRILL

  • Filetto danese

    Danish fillet cooked on low temperature with a side of chips.

  • Tagliata indiavolata

    Marinated danish steak with a side of seasonal vegetables.

  • Bistecca danese

    Deboned danish steak with a side of roasted potatoes.

  • Verdure alla griglia

    Grilled seasonal vegetables.

  • Galletto alla diavola

    Grilled cockerel cooked on low temperature with a side of roasted potatoes.

  • Petto di pollo

    Chicken breast with a side of roasted potatoes or vegetables.

  • Grigliata di pesce

    Grilled fish.

* Frozen product | ° Defrosted on site | Bread 1,50 € | Service not included
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The oven

The oven

One thing we’re very proud of is our pizza of course!
The chef Toni personally takes care of every single detail throughout the entire preparation of our pizzas.
Our pizza dough is made from a mixture of selected flours, so that it can rises naturally for 72 hours without the help of artificial yeast.
Very easy to digest, our pizza can please every kind of taste: you’ll find the typical roman pizza with a thin crispy crust or the traditional Neapolitan pizza with a thicker and softer crust. What about toppings? Make your choice! All of our pizzas are topped with italian high quality ingredients: local fresh tomatoes (IGP), fresh bufala mozzarella and a local selection of cheese.

Our pizza dough rises for 72 hours, that’s why it’s easy to digest.

  • Focaccia

  • Pizza Napoli

    Tomato sauce, mozzarella and anchovy.

  • Pizza Margherita

    Tomato sauce and mozzarella.

  • Pizza Bufalina

    Tomato sauce and fresh mozzarella.

  • Pizza Rione13

    Artichoke, zucchini, mozzarella, cheese and ricotta salata.

  • Pizza al salmone

    Salmon, greek yogurt, arugula and lime oil.

  • Pizza bresaola

    Bresaola, arugula and parmesan.

  • Pizza boscaiola

    Mushrooms, sausages and mozzarella.

  • Pizza vegetariana

    Eggplants, peppers, zucchini and mozzarella.

  • Pizza Fiori e fiamme

    Zucchini flowers, mozzarella, anchovy and ‘nduja.

  • Pizza all’amatriciana

    Tomato sauce and crispy bacon.

  • Pizza cacio e pepe

    Cheese sauce and black pepper.

  • Strudel vegetariano

    Vegetarian Strudel.

  • Strudel alla romana

    VRoman style Strudel.

Neapolitan pizza (thick crust): + 1,00 €
Any variants of the ingredients: + 1,00 € – 3,00 €
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Salads & Sides

Salads & Sides

Salads

  • Insalata Rione 13

    Hullet wheat, arucula, cheese and prawns.

  • Caesar Salad

    Grilled chicken, lettuce, tomatoes, parmesan flakes, croutons and yogurt dressing.

  • Insalata al salmone

    Salmon salad with baby spinach, pine nuts and pineapple.

  • Insalata matta

    Tuna, tomatoes, corn and mozzarella.

  • Insalata finocchi e agrumi

    Fennels, oranges, olives and almond flakes.

Sides

  • Patate al forno

    Roasted potatoes

  • Carciofo alla romana

    Roman Artichoke (seasonal)

  • Puntarelle e alici

    Catalonia chicory with anchovy, honey, wine and garlic.

  • Verdure all'agro o ripassate

    Vegetables with lemon juice or with olive oil.

  • Insalata verde

    Green salade.

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Desserts

Desserts

Dessert

  • Barattolino di Tiramisù

  • Tronchetto di pizza con nutella

  • Crostata del giorno

  • Cheesecake

  • Tortino di mele

  • Biscotti con ciotolina di crema pasticcera o cioccolata

  • Sorbetto del giorno con crumble

  • Gelato

  • Tagliata di frutta

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Wines

The Wines

To honor the ancient tradition of the Italian wine you will find a large selection of first quality wines. A rich selection of local wines with a large assortment of wines coming from all over the most famous cellars of Italy, such as:  the Riesling of Falkenstein from Trentino Alto Adige, the Pecorino Torre dei Beati  from Abruzzo, the Merlot of Blazic from Friuli Venezia Giulia or the Castello di Ama from Tuscany.

Download the Wine List

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Salva

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