Menu to Taste

Moma

Italian Modern · Rome · Michelin One Star · Chef Andrea Pasqualucci

Awarded one Michelin star, Moma is a Roman restaurant where chef Andrea Pasqualucci presents modern Italian cuisine grounded in regional Lazio ingredients. Housed across two floors near Piazza Barberini, the upstairs dining room serves creative dishes like chamomile risotto with smoked eel.

Via di San Basilio 42-43, Rome, Rome

  • Michelin 2025

Menu

Dishes

  • Polenta dolce, radicchio tardivo, noci e miele di castagno / Sweet polenta, “Radicchio Tardivo”, walnuts, and chestnut honey (18)
  • Raviolini di zucca, castagne, Armagnac, caramello salato e cioccolato / Pumpkin ravioli, chestnut, Armagnac, and salted caramel (18)
  • Mela, cannella, limoncello e gelato ai pinoli salati / Apple, cinnamon, limoncello and salty pine nuts ice cream (18)
  • Babà, crema chantilly e visciole / Rhum babà, wild cherries and vanilla chantilly (18)
  • Radicchio tardivo, pinoli, erborinato ai frutti rossi e baslamico alle visciole / “Radicchio tardivo”, pinenuts, blue cheese and wild cherry vinegar (24)
  • Palamita, zucca, zenzero e salsa bbq / Bonito, pumpkin, ginger and bbq sauce (26)
  • Spaghettino alle carote, geranio odoroso e caprino Anarchico / Spaghettino, carrots sauce, scented geranium and goat cheese “Anarchico” (26)
  • Tortellini di cacciagione e castagne, consommé affumicato al Marsala / Game and chestnuts tortellini, smoked consommé with Marsala (28)
  • Paccheri, ragù di seppia, spuma di patate affumicate e peperone crusco / Paccheri, cuttlefish ragù, smoked potatoes foam and “Crusco” pepper (22)
  • rice cake

Tasting Menu

  • Menu Mezzogiorno (80)
  • Extended Moma Experience (150) — Full modern Italian journey
  • Business Lunch (80) — Refined weekday lunch experience
  • Moma Tasting Menu (130) — Modern Italian experience near Via Veneto
  • Tasting Menu Momenti (130) — Amuse-bouche; Il nostro orto di stagione / Our seasonal garden; Tagliatelle di seppia alla puttanesca / Cuttlefish tagliatelle and “puttanesca” sauce; Corallini ai funghi, salsa al miso e olio al prezzemolo / Corallini, mushrooms, miso sauce and parsley oil; Risotto alla camomilla, anguilla affumicata, miele e origano / Chamomile risotto, smoked eel, honey and origan; Piccione BBQ, salsa suprema e Dukkah / Pigeon, BBQ, “Suprema” Sauce and Dukkah; Cake di grano saraceno, chantilly alla vaniglia e salsa all’ uva / Buckwheat cake, vanilla Chantilly and grape sauce
  • Tasting Menu Cambiamenti (150) — Amuse-bouche; Ostriche, composta di cavolo cappuccio e salsa al Franciacorta / Oysters, cabbage compote and Franciacorta sauce; Radicchio tardivo, pinoli, erborinato ai frutti rossi e baslamico alle visciole / “Radicchio tardivo”, pinenuts, blue cheese and wild cherry vinegar; Spaghettino geranio odoroso, carote e caprino Anarchico / Spaghettino, scented geranium carrots and goat cheese “Anarchico”; Tortellini di cacciagione e castagne, consommé affumicato al Marsala / Game and chestnuts tortellini, smoked consommé with Marsala; Baccala, funghi, nocciole e salsa bernese / Codfish, mushrooms, hazelnuts and bearnaise sauce; Anatra, rapa rossa, lardo, senape e rafano / Duck, beetroot, lard, mustard and horseradish; Mela, cannella, limoncello e gelato ai pinoli salati / Apple, cinnamon, limoncello and salty pine nuts ice cream

Cocktails

  • Acqua minerale / Mineral water (8)
  • Caffè / Coffee (5)

The Experience

The meal is structured around a tasting menu, à la carte dining and a wine pairing. A good fit for business dining.

Phone: +39 06 4201 1798

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