Summer is here, and at Pistamentuccia we have already got to work to bring you a breath of fresh air with a brand new menu packed with new dishes, flavours, and incredibly fresh ingredients.
Don’t worry, the cornerstones of roman cuisine like carbonara, gricia, and cacio e pepe aren’t going anywhere, but we are going to surprise you with plenty of new recipes perfect for tackling the exhausting summer heat.
The new dishes
There is no shortage of choice on our new à la carte menu. Starting right from the starters, you will find some highly exciting new additions: alongside trippa and supplì, which are absolute must-haves, the real stars of the menu are now our trio of crostini, panzanella, aubergine meatballs, and a special dish we will reveal at the end of the article.
The core of the menu won’t disappoint either: for our mains, we have introduced a new daily special that changes depending on the availability of ingredients and the chef’s imagination. Every day offers a special chance to dive into roman traditions.
As for main courses (secondi) and side dishes, we wanted to introduce new vegetables, recipes, and flavours to pair the great classics with fresh seasonal summer ingredients.
The legendary aubergine meatballs
Our meatballs are a powerhouse of flavour, made with fresh aubergines, basil, parsley, garlic, egg, pecorino, and breadcrumbs. As you can see, once again, simplicity reigns supreme. This tasty starter is deep-fried and served with a fresh homemade yoghurt sauce that perfectly complements the bold flavours of the meatballs.
Consider yourself warned, queste so’ pericolose—these little bites are dangerous: once you try one, you won’t want to stop, as they are incredibly moreish. Together with other brand-new starters like cacio e pepe fried courgettes and panzanella, they make a delicious vegetarian option to kick off your meal.
Summer crostini trio and panzanella
Two other dishes we are incredibly proud of are our highly flavourful trio of crostini and the panzanella. Perfect alongside a smooth glass of wine (strictly de Roma from Rome, of course!), both share a base of our homemade bread.
The crostini are toasted in the oven to give them that crunchy edge, creating a fabulous hot-and-cold contrast with the stracciatella we spread on as the base for the trio. Our stracciatella is sourced from the finest local producers right here around Bologna.
The trio is topped off with our scapece-style courgettes, super fresh marinated aubergines, and premium anchovies. It is a dish packed with vibrant, fresh flavours to enjoy during the warmest season.
Panzanella, on the other hand, famously stems from peasant traditions and captures the simplest flavours of Mediterranean cooking. It brings together leftover ingredients like stale bread with summer gems like cherry tomatoes, spring onions, olives, and basil.
A starter that sells out fast
One dish you all fell in love with from day one is our courgette flowers stuffed with mozzarella and anchovies. They are available in a super limited edition due to their short supply, so we highly recommend making the most of them and tasting them while you still can. The courgette flowers are prepped, cleaned, and opened by hand one by one, stuffed with a mozzarella and anchovy filling, sealed, and then battered and deep-fried to order. They are a true delight of crunchiness and creaminess that is simply impossible to resist.
Have these new options tempted your appetite? To make sure you get your hands on our legendary stuffed and fried courgette flowers, along with plenty of other treats, we suggest you don’t hang about.
Oh, and one last piece of news, ora ce semo evoluti—we have moved with the times: from today you can even book your table via WhatsApp!
