Why choosing “Italian style” raw fish instead of sushi? We often talk about the mistake of identifying raw fish with sushi, which has been popular in Italy for some years. In fact, like raw fish lovers know, there are several delicious alternatives to this typical dish of the traditional Japanese cuisine, widespread in other parts of the world for many years. Italian cuisine, as how far as raw fish is concerned, has nothing to envy to the Japanese one.

Fish properties

It is well known how important is to regularly eat fish, 2-3 times a week, for its multiple nutritional properties. In addition to phosphorus, vitamins and high quality proteins, fish is rich in Omega 3, mainly contained in salmon, tuna and the so called bluefish (codfish, anchovies, mackerel, etc.). These polyunsaturated fatty acids are very useful to prevent cardiovascular diseases, since they contribute lowering the cholesterol level in the blood and fighting inflammatory diseases. They also affect the blood pressure lowering and heart rhythm.
Therefore those who consume raw fish, in addition to satisfying their palate, have the advantage of fully enjoying the benefits of Omega 3, which can be modified by the cooking process.

Local delicacies

Thanks to the large variety of fish offered by our seas, Italian cuisine has always been creative in offering fish based recipes. Those who love fish in general, and raw fish in particular, will find in the Piccolo Mondo menu a variety of delicious dishes prepared with extreme care. We offer our clients carefully selected fish to grant them freshness and quality.
You can start your meal with a rich “raw mixed” dish, a triumph of fish that includes tastings of prawns, oysters, amberjack thin slices, tuna and salmon tartare. You can taste precious oysters or tasty dishes like amberjack thin slices with tomato, lemon and fresh basil; tuna tartare with strawberry vinegar and thyme; croaker fish cheviche with lime, coriander, raw pepper, red onion and ginger, just to give some examples. For the most demanding palates we have first choice lobsters on request.

If you like cooked fish more than raw, here you can find many appetizing dishes ranging from starters, like musky octopus and artichokes (fried in extra virgin olive oil) or grilled cuttlefish with herbs and grilled radicchio. Moving on first courses you’ll find tasty tonnarelli with cuttlefish gricia and asparagus or calamarata with grouper ragout and lime. Ending with second courses like a tender croaker fish filet with lime or a tuna steak with sesame and ginger vegetables.
These are just examples of the large choice of tasty fish dishes listed in our menu. If you love eating fish in all its different variations, il Piccolo Mondo is the right place for you! We are waiting for you!

For reservation contact us at +39 06 42016034.

Have you ever asked yourselves why Rome, even though it is not a maritime city, is often related to the sea? Its bond with this element has its roots in the history of the eternal city, when the imperial ships sailed the seas to discover new lands and conquer new worlds. Between Fiumicino and Ostia Antica you can admire the archaeological park, where once was the ships docking point, with the ruins of the port buildings. We are talking about the port of Trajan and its warehouses, an evocative place full of history.

The port of Trajan

In the port of Trajan (113 d.C.) there was the seaport of ancient Rome. The port system, which connected the sea and the river to the city, was the hub of mercantile trade and commercial activities of both Rome and Ostia Antica. As for the latter, the presence of the salt works of Ostia must be underlined, as they were a strong factor in the city’s economy. In this port the Roman ships docked and supplied the two cities with goods of all kinds, coming from different parts of the world. Sailing was faster than traveling by land and foodstuffs were offloaded from ships into the port of Trajan, and sold directly or transported to be crammed in the warehouses, guaranteed the existence of more than a million people.

From ancient Rome to nowadays

The Lazio coast is very rich in fish and this is one of the reason why in ancient Rome there were places like Ostia Antica and Trajan markets in the sea proximity. Serving fish in the center of Rome isn’t only meant to satisfy customers, but also to respect the history and the relationship that Rome has always had with the sea. In respect of the ancient tradition, here at il Piccolo Mondo we offer our customers a rich menu of fish from the Lazio coast, raw and cooked. The choice is vast and tasty! We start from raw fish with oysters, amberjack carpaccio (with tomato, lemon and fresh basil), stone bass ceviche (with lime zest, coriander, pepper, red onion and ginger), just to give some examples. Then we move to appetizers (eg grilled octopus with potatoes and black garlic), first courses (eg tonnarelli with cuttlefish gricia and asparagus) and main courses like rich grilled fish and may others recipes that will meet everyone’s taste.

We are excited to let you taste our seafood dishes surrounded by the contemporary Roman background, which holds an indissoluble bond with its origins.

For reservation contact us at +39 06 42016034.

What makes an exceptional menu stand out? The quality of raw materials, the seasonality of products, the reference to tradition and an indispensable dose of creativity and innovation. The restaurant “il Piccolo Mondo”, in constant balance between contemporary and traditional, offers its customers a seafood menu based on fish from the Lazio coast and a menu of land inspired by Roman cuisine, with interesting revisitations and dishes suitable for the most demanding customers. The proposals for the summer are tinged with new colors, alchemy of flavors, contrasting notes and intense scents.

Seafood menu with catches from the coast of Lazio
Our seafood menu, based on fresh fish, offers dishes for all needs and for every taste. Lovers of the raw seafood can enjoy the fine appetizers, embellished with cruditès, citrus essences and spices: tuna tartare with strawberry and thyme vinegar; salmon tartare with celeriac and rhubarb; lime-scented navrina ceviche, coriander, raw pepper, red onion and ginger; amberjack and tomato carpaccio, with basil and lemon; raw Norwegian lobster with smoked salt and Roman zucchini carpaccio. Those who dare to experience them all at once can opt for the triumphant mixture of raw, which includes oysters, Norwegian lobsters, salmon, amberjack and navel ceviche. Among the hot dishes, the delicious fried mushrooms with golden artichokes shine with crispness, while the first courses of the sea are enriched with new proposals with an enveloping taste and a pleasant touch of freshness: egg tuna with cuttlefish gricia, raw asparagus and Roman pecorino cheese, linguine with pink shrimp and lime. Among the main courses, the fish soup of the day with potatoes and bread croutons and the lemon ombrina fillet with sauteed broccoli stand out.

Land-based menu inspired by Roman cuisine
Our dishes have always been inspired by the Roman tradition, which we look at with deep respect, without giving up the opportunity to experiment with new combinations and contemporary recipes. For this reason, we have included in the new menu proposals that are more appealing to local cuisine, albeit with a more sophisticated and innovative perspective. Together with the classic first courses (carbonara, cacio e pepe, amatriciana) we invite you to try our carbonara beef tartare with beef cheek, pecorino, egg red and pepper, the delicious beef meatballs with braised cabbage and the herb lamb carob with mushroom tabbouleh. An essential whim is represented by the DOP buffalo mozzarella from Campania with anchovies from the Cantabrian and rocket.

A small world made of sweetness
For the lovers of sweets and desserts we have in store irresistible temptations. You can taste the delicious tiramisu with savoiardi of the house, taste the excellent English soup with discs of dark chocolate, enjoy the soft atmosphere of the 70% dark chocolate cake with bisque olive oil and salty crumble or dive into the velvety heart of a crispy peanut cylinder with white chocolate foam, lime and basil.