Clotilde | Restaurant with Roman cuisine since 1996

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MENU AND WINE LIST

CLOTILDE RESTAURANT ROME WITH ROMAN CUISINE SINCE 1996

Consult our menu online or download it in pdf format

Dear Customer, below you will find our dishes, created for you following a pathway
of flavors of our territory, we kindly ask you not to change them as the final result of
the experience would not be the same. Sure of your understanding, I wish you

Clemente Quaglia
“Full-time host”

Ristorante Clotilde cucina romana dal 1996 - Roma Piazza Cardelli

TO START

PINSA ROMANA

FRESH PASTA

SECOND COURSES

DESSERT

WINES and BUBBLES

By the glass

CHAMPAGNE & SPARKLING WINE

ROSÈ WINE

WHITE WINE

RED WINE

COFFEE BAR

WATER, SOFT DRINKS AND BEER

DOWNLOAD OUR MENUS

Download the menu in pdf
Download the wine list

Dear customer, our staff will be happy to help you choose the best dish related to any
specific food allergy or intolerance issue.
Our staff is well trained and we hope we will find the
best way to satisfy our customers and also meet your specific needs.

PRODUCT LEGEND

⌂

Prouct subjected a negative thermal abatement process to preserve its healthiness.

◊

Product with negative thermal abatement on board.

∞

The fish destined to be consumed raw or almost raw it was treated by precleaning (-20 ° C for 24 hours) meets the requirements of CE Regulation 853/2004
and Ministerial Ordinance to prevent 12/05/1992 Anisakis risk.

□

Some products are difficult to find the origin may be frozen.

ο

Packaged in a protective atmosphere.

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES
EU Reg. 1169/2011

1 – Cereals, gluten

2 – Crustaceans and products thereof

3 – Eggs and products thereof 3

4 – Fish and products thereof

5 – Peanuts and products thereof

6 – Soybeans and products thereof

7 – Milk and products thereof

8 – Nuts

9 – Celery and products thereo

10 – Mustard and products thereof

11 – Sesame seeds and products

12 – Sulphur dioxide and sulphites

13 – Lupin and products thereof

14 – Molluscs and products thereof

The HACCP procedure takes into account the risk from cross foods, however the operations of sharing foods
containing / preparing / administering foods and beverages may involve the sharing of foods and utensils between allergen
products, they cannot be excluded from contact with allergen products.