Alfredo alla Scrofa Restaurant

Fresh anchovies breaded and fried until golden. Crispy outside and tender inside, served with an aromatic sauce. A simple and tasty classic seafood appetizer.

Eggs served on a base of soft polenta with cheese cream and truffle. A rich and aromatic dish, characterized by the intense aroma of truffle.

Thin slices of veal served cold with a creamy sauce made from tuna, capers, and anchovies. A highly appreciated traditional Piedmontese appetizer.

Meatballs made with shredded boiled meat, breaded and fried. Served with the traditional parsley-based green sauce. Crispy and flavorful.

A low chickpea flour cake served with creamy fresh cheese and vegetables. A mix of rustic and delicate flavors.

Layered eggplant bake with tomato sauce, mozzarella, and parmesan. In this version, the eggplant is not fried, making the dish lighter but equally tasty.

Whole artichoke slowly cooked in a pan with aromatic herbs. Tender and flavorful, it is a typical side dish of Roman cuisine.

Whole artichoke fried twice to make it crispy like a chip. A specialty of Jewish-Roman cuisine, to be eaten leaf by leaf.

Whole or chopped porcini mushrooms roasted to enhance their earthy and intense flavor. A simple dish that celebrates the quality of the ingredients.

Catalogna chicory sprouts served raw with an oil, garlic, and anchovy dressing. Crunchy and slightly bitter, typical of Rome.

Diced boiled vegetables dressed with mayonnaise. A creamy and rich cold appetizer.

Egg fettuccine tossed at the table with butter and parmesan until a thick and velvety cream is formed. The historic and world-famous dish.

Spaghetti served with fresh clams, garlic, oil, and a touch of chili pepper. A classic and fragrant seafood pasta dish.

Homemade stuffed pasta served with meat sauce and truffle. A rich dish combining Roman flavors and precious ingredients.

Thick pasta and chickpea soup flavored with rosemary. A traditional peasant comfort food, flavorful and nutritious.

Layers of egg pasta interspersed with meat ragù, béchamel, and cheese. Baked until a golden crust forms.

Spaghetti dressed with a simple sauce of fresh tomato and basil. A timeless classic of Italian cuisine.

Rice slowly cooked with porcini mushrooms and finished with parmesan. Creamy, fragrant, and rich in autumn flavor.

Mixed shrimp and calamari rings lightly floured and fried. Crispy and served with lemon.

Floured sea bass fillet cooked in butter with lemon. Tender and delicate, served with vegetables.

Breaded and fried lamb chops, served with sautéed chicory. A flavorful and traditional meat main course.

Chicken cooked in a casserole with herbs, olives, and sometimes tomato. The meat is tender and juicy, served with potatoes.

Soft meatballs slowly cooked in tomato sauce. A homemade and comforting dish.

Premium beef cut grilled to your preference. Served with seasonal side dishes that balance the flavor of the meat.

Thin slices of veal cooked with prosciutto and sage in white wine. A quick and flavorful Roman classic.

Creative dish based on eggplant prepared in various textures and cooking methods. A modern gastronomic experience on a classic ingredient.

Premium beef fillet prepared according to a historic restaurant recipe. Served with rich sauces and pâté, ideal for meat lovers.

Assorted selection of seasonal vegetables sautéed in a pan. A healthy and colorful side dish.

Sautéed leafy green vegetables with garlic and chili pepper. A typical Roman side dish with a bitter and spicy taste.

Boiled chicory simply dressed with oil and lemon. A light and refreshing side dish.

Potatoes cut into pieces and baked with rosemary until golden. The classic accompaniment for meat.

Mix of fresh salads and aromatic herbs. A light side dish to cleanse the palate.

Mixed salad enhanced with fresh tomatoes and spring onions. Fresh and crunchy.

Roasted porcini mushrooms. Intense forest flavor, excellent as a light main course or a rich side dish.

Artichoke cooked whole with herbs. Tender and aromatic.

Crispy fried artichoke, opened like a flower. An unmissable Roman specialty.

Raw catalogna chicory salad with anchovy dressing. Crunchy and flavorful.

Sweet baked pumpkin seasoned with balsamic vinegar and crunchy almonds. A sweet and sour autumn side dish.

A complete tasting journey that includes the restaurant's most iconic dishes. Ideal for trying Roman specialties and the famous Alfredo pasta in one meal.

Assorted selection of traditional Italian desserts to share. Includes cookies, chocolates, and small cake portions.

The quintessential Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Creamy and energizing.

Sweet meringue base topped with cream and fresh fruit. A light, sweet, and crunchy dessert.

Soft almond and chocolate cake, typical of Capri. In this vegan version, served with vanilla cream.

Typical Roman leavened cake, cut in half and filled with abundant whipped cream. Soft and delicious.

Traditional Jewish-Roman tart. The filling combines the sweetness of ricotta with the acidity of sour cherries.

Rich cup of ice cream with mixed flavors and toppings. A classic and abundant dessert.

Microfiltered water served in a carafe, available still or sparkling.

Still mineral water in a glass bottle.

Sparkling mineral water in a glass bottle.

Craft beer, likely local.

Standard Italian industrial beer.

Non-alcoholic sparkling drink.

Sugar-free sparkling drink.

Sparkling orange drink.

Sparkling lemon and lime drink.

Selection of hot teas or herbal infusions.

Selection of fresh bread to accompany the meal.

Pieces of Roman white pizza, crispy and salted on top.