+39-06-94792150 info@rifugiodiannibale.it
12:00 - 15:30 | 19:00 - 23:30

Our menus

In the heart of each of us there are memories tied up to flavours and smells that bring back to our childness when we used to rejoice our senses with dishes either our mother or grandmother or women of that time used to prepare.

Hannibal’s retreat no doubt intends to let its customers share the same emotions by exploiting a sort of new approach together with modern techniques.

Great care is given to the choice of the ingredients of our recipes so that we may serve appetizing dishes to our customers’ palate.

It is a demanding challenge that only a great love for our job is able to stimulate. Yet we have not to forget the great help our father offers while cooking in the kitchen; thanks to his long experience he hands out suggestions and funny tricks of inestimabile value.

We thank you for granting your preference to our business and we look forward to seeing you at the Refuge!

Here we will be ready to welcome you to accompany with our kitchen the convivial moments with your friends and family, between the hospitable environments of the Restaurant.

We are also available with a rich menu for those who want to take advantage of our kitchen and then enjoy our dishes and our pizzas at home (or even just in the surrounding countryside …)

Restaurant menu

 

Appetizers

  • House specials
  • Vegetarian entree
  • Cold meats
  • Ham and melon
  • Ham and figs
  • Buffalo-milk mozzarella
  • Mozzarella cheese and ham
  • Mixed cheese
  • Bruschetta with sausage
  • Tomato bruschetta
  • Porcini mushrooms bruschetta
  • Bruschetta with bacon
  • Mixed bruschettas
  • Porcini mushrooms carpaccio
  • Ovoli mushrooms carpaccio
  • Albalonga: focaccia, potato omlette with radiches, bacon
  • Fried mushrooms
  • Roman-style tripe
  • Focaccia with ham

Primi piatti

  • Fettuccine with porcini mushrooms: porcini mushrooms and tomatoes
  • Fettucine with ragù (meat sauce)
  • Fettucine with tomatoes
  • Tonarelli (chanterelles) with galletti: mushrooms and tomatoes
  • Tonarelli with mushrooms and sausage
  • Tonarelli radio londra: arugula, cherry tomatoes, porcini mushrooms and parmesan shavings
  • Pappardelle with wild boar
  • Boscarelli with mushrooms
  • Boscarelli with truffle
  • Ravioloni of the house with tomatoes and basil
  • Ravioli with gorgonzola (blue cheese) and walnuts
  • Rigatoni with pajata (offals)
  • Pappardella courgette flowers or porcini mushrrooms
  • Pappardella with roe-deer
  • Strozzapreti with sausage and broccoli
  • Bucatini amatriciana: bacon and sauce
  • Spaghetti carbonara: cheese and pepper
  • Penne with tomatoes
  • Mushrooms-soup
  • Polenta
  • Polenta with porcini mushrooms
  • Gnocchi (on thursdays)
  • Risotto with porcini mushrooms
  • Two first courses

Meat second courses

  • Beef Steak
  • Florentine Beef Steak
  • Robinhood beef steaks: prime rib/rib of beef
  • Tenderloin: sirloin steak
  • Beef tenderloin with rocket and parmesan and cherry tomatoes
  • Beef tenderloin with porcini mushrooms
  • Sliced beef
  • Sliced beef with porcini mushrooms
  • Sliced beef with rocket, parmesan and cherry tomatoes
  • Chuck roll steak (beef neck) on cast iron plate
  • Cube roll heart (beefsteak heart) on cast iron plate
  • Sirloin of veal
  • Abbacchio scottadito: grilled lamb
  • Mixed grill (barbacue): lamb, sausage, chops, skwered pieces of meat
  • Arrosticini sheep: skwevered pieces of meat
  • Pork sausages
  • Veal scallops with lemon
  • Veal scallops with porcini mushrooms
  • Strips of beef with porcini mushrooms
  • Strips of beef with rocket and parmesan
  • Piglet baked with potatoes (on sundays)
  • Pork shank baked
  • Pork chop
  • Pollo alla diavola (pepper roasted)
  • Pork spare ribs

Side dishes

  • Side dishes
  • Salad
  • Chicory
  • Fried potatoes
  • Grilled vegetables
  • Grilled trevisan radicchio
  • Baked potatoes
  • Puntarelle (chicory)
  • Carciofi alla romana: artichockes stuffed with mint, garlic and bread crumbs
  • Frigitelli: fried peppers
  • Wild herbs of the area
  • Potato omelette and ramolacce (kind of herbs)
  • Wild chicory buffing
  • Field salad with rampions

Drinks

  • Water
  • House wine ¼ litre
  • House wine ½ litre
  • House wine 1 litre
  • Cocacola in cans
  • Cocacola in bottles
  • On tap cocacola (draught)
  • Bottled beer
  • Small draft beer
  • Medium draft beer
  • Fanta (orangeade) bottle
  • Fanta (orangeade) in cans
  • Sprite

Desserts and fruits

  • Tiramisù
  • Tiramisù with wild berries
  • Panna cotta: sweetened cream set with gelatin (a creamy surgery pudding) – caramel – nutella – wild berries
  • Creme brulee’: catalan cream
  • Dry cakes: dried biscuits or cookies
  • Crumbled cakes: various tastes
  • Carte d’or icecream
  • Pineapple
  • Seasonal fruit
  • Cup of strawberries (+ icecream or cream)
  • Cup of wild berries (+ icecream or cream)
  • Pizza with nutella
  • Homemade cakes
  • Sorbet

Deep fried, Pizza and Pinsa

Deep fried

  • Supplì
  • Croquettes
  • Stuffed olives (ascolane)
  • Fried courgette flowers
  • Fried mixed: mixture of fried food: rice croquette, ascolana olives, croquettes, fried courgette flowers
  • Mozzarella sticks

Special Pizza

  • Giove laziale: mozzarella cheese, fresh porcini mushrooms, rocket and parmesan cheese
  • Albalonga: focaccia, potato-omelette with radishes and pork cheek
  • Pizza del boss: tomatoes, buffalo mozzarella cheese, onion and anchovies
  • Vladimiro: mozzarella cheese, ham and potatoes
  • Citonna: tomatoes, mozzarella cheese, onion and tuna
  • Valle pantano: mozzarella cheese, potatoes, sausage and rosemary
  • Artemisia: pachino tomatoes and origan
  • Palazzola: mozzarella cheese, boiled egg, salami
  • Cabum: mozzarella cheese, cottage cheese, walnuts and provola cheese (ewe’s milk)
  • Orcatura: mozzarella cheese, mushrooms, ham, gorgonzola (blue cheese) and rocket
  • Colle fondo: tomatoes, mozzarella cheese, sausage, frankfurter and artichokes
  • Pecorella: mozzarella, cheese, pecorino cheese, caciotta and cottage cheese
  • Frank: tomatoes, buffalo mozzarella cheese and porcini mushrooms
  • Baby pizza: pizza for children

Traditional Pizza

  • Margherita: tomatoes and mozzarella cheese
  • Napoli: tomatoes, mozzarella cheese, anchovies
  • Capricciosa: tomatoes, mozzarella cheese, mushrrooms, sausage, olives, artichokes, ham and
  • Egg
  • Diavola: tomatoes, mozzarella cheese, garlic, chillies, spicy salami
  • Parmigiana: tomatoes, mozzarella cheese, eggplants, grana padano cheese
  • Vegeteariana: tomatoes, mozzarella cheese, aubergines, courgettes and peppers
  • Marinara: tomatoes and origan
  • Rocchigiana: mozzarella cheese, mixed mushrooms, truffle
  • Quattro stagioni: tomatoes, mozzarella cheese, mushrooms, sausage
  • And artichokes
  • Quattro formaggi: mozzarella cheese, italian blue cheese, parmesan and fontina cheese
  • Focaccia italiana: mozzarella cheese, rocket, pachino tomatoes, Grana Padano cheese and ham
  • Funghi: white pizza with champignons
  • Regina margherita: tomatoes and buffalo milk-mozzarella
  • Boscaiola: mozzarella cheese, mushrooms and sausage
  • Virtuosa: tomatoes, mozzarella cheese, porcini mushrooms, sausage and courgettes
  • Crostino: canapè crouton with mozzarella cheese and ham
  • Primavera: mozzarella cheese and squash blossoms
  • Margherita with ham/sausage: tomatoes, mozzarella cheese and ham
  • Margherita with champignon mushrooms: tomatoes, mozzarella cheese and mushrooms
  • Amatriciana: tomatoes, bacon, onions and pecorino cheese
  • Maschio delle faete (the highest peak of albani mountains):  wild boar sauce, pecorino cheese
  • Barbaroscia: buffalo mozzarella and pachino tomatoes
  • Bavarese: mozzarella cheese, wieners and chips
  • Hannibal’s retreat: mozzarella cheese, chicory, porcini mushrooms gorgonzola – blue cheese – and ham
  • Funghi porcini: mozzarella cheese and porcini mush rooms
  • Rustica: tomatoes, mozzarella cheese, tuna, peppers and onion
  • Romana: tomatoes, mozzarella cheese, anchovies and capers
  • Zingara: tomatoes, mozzarella cheese, wieners, peppers, onion and olives
  • Valle pero’ mozzarella cheese, chicory and sausage
  • Rocca di papa: buffalo mozzarella, cheese, chicory and bacon
  • Reale: mozzarella cheese, roe-deer, porcini mushrooms and pecorino cheese
  • Calzone: mozzarella cheese and ham
  • Ortolana: mozzarella cheese, aubergines, courgettes, peppers and chicory
  • Pizza coperta: stuffed pizza with mozzarella cheese, caciotta (ewe’s milk) and anchovies or
  • mozzarella cheese, caciotta and bacon
  • Rossa with red cipolla:  pizza with tomatoes and onions
  • Sblenfis: mozzarella cheese, cream cheese and spicy salami

The Roman Pinsa

From a latin verb ”pinsere” (to crush, to press) was born “pinsa” in ancient rome: a waffle similar to the present focaccia (flat bread), which contains,in only one crispy skin, a soft crumb with the flavour of ancient bread which matches antique wisdom with modern dietetics. The third millenium-pinsa is even more digestable than its wellknown foremother, since the mixture of spelt egyptian camut (ingredients used in the past) has been replaced with soft wheat flour (highly proteinaceous), soy flour, rice flour; all of them rigorously not ogm; moreover the rising “biga reversed” has created a high quality food product which, together with the deliciousness of various seasonings, is unmatched in several specific diets and digestability compared to any other products. Just as all typical foods worthy of respect, pinsa is a registered trade mark with precise preparation rules. Thus pinsa warms up again and urges the never subdued desire of the romans to recover possession of an ancient recipe sunk into oblivion for ages with the blessing of our friends from naples and of the latest pizza.

Our “pinse”as a starter
  • Pinsa with puntarelle: chicory
  • Pinsa with porcini carpaccio
  • Pinsa with mortadella: bologna sausage
  • Pinsa albalonga: focaccia, potato-omelette with wild radish and bacon

All condiments of our pizzas go well with our “pinsas”