Ar Grottino der Traslocatore

An assortment of mixed Italian cured meats. Includes varieties such as ham, salami, and other aged cured sausages. Perfect for sharing as a starter.

Fresh stretched-curd cheese made from buffalo milk, soft and juicy. Served alone or with prosciutto for a sweet and salty contrast.

Cold salad made from boiled veal cartilage cut into strips, served with pickled vegetables (giardiniera). A traditional humble appetizer, fresh and with a unique texture.

Shavings or pieces of aged and salted Pecorino Romano cheese, served with honey to balance the saltiness. A classic and tasty pairing.

Semi-aged cheese typical of Umbria (Norcia), served with various fruit jams. The delicate flavor of the cheese pairs well with the sweetness of the jams.

A mixed dish combining Caciotta cheese from Norcia and Pecorino Romano, accompanied by jams. Ideal for tasting different cheese textures and intensities.

Short pasta seasoned with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A Roman cuisine classic, flavorful and slightly spicy.

Historic Roman dish prepared with the small intestine of milk-fed veal (pajata), cooked with tomato. The pajata creates a rich and creamy sauce with a unique and decisive flavor.

Egg pasta seasoned with the sauce from 'coda alla vaccinara' (stewed oxtail). A red sauce, rich with shredded meat and very flavorful.

Pasta seasoned with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Creamy and rich, without the use of cream.

Fresh egg spaghetti seasoned with a cream of Pecorino Romano cheese and abundant freshly ground black pepper. A simple dish but with an intense and spicy flavor.

Soft potato gnocchi served with a simple fresh tomato and basil sauce. A light and fragrant dish, also suitable for vegetarians.

Tripe (bovine stomach) slow-stewed with tomato, Roman mint, and Pecorino cheese. Tender and aromatic, it is a pillar of traditional Roman poor cuisine.

Oxtail slow-stewed with tomato, celery, and spices until the meat falls off the bone. A succulent and very rich dish.

Grilled beef sliced and served on a bed of fresh arugula and cherry tomatoes. A tasty and fresh main course.

Thin strips of beef pan-fried, served with fresh arugula. Quick and flavorful, the meat remains tender.

Minced meat meatballs slow-cooked in tomato sauce. A homemade and comforting dish, soft and flavorful.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. A quick and flavorful Roman classic main course.

Grilled pork sausages served with sautéed vegetables (bitter chicory or broccoli rabe). A rustic and hearty dish.

Boiled chicory then sautéed in a pan (ripassata) with oil, garlic, and chili pepper. It has a characteristic and decisive bitter taste.

Local broccoli rabe sautéed in a pan with oil and garlic. Flavorful and tender, typical of the winter season.

Whole artichokes cleaned and cooked upside down with garlic, parsley, mint, and oil. Tender and very aromatic.

Stick-cut potatoes fried until golden. Crispy on the outside and soft on the inside.

Fresh mixed seasonal salad, usually dressed with oil and vinegar. Light and refreshing.

Homemade spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa powder. Creamy and energy-rich.

Spoon dessert based on cream, milk, and sugar thickened with gelatin. Usually served with berry, caramel, or chocolate sauce.

Fresh cheesecake on a crunchy biscuit base. Prepared according to the house recipe, sweet and velvety.

Pistachio ice cream molded into a hemisphere with a molten liquid center. A highly appreciated typical Calabrian dessert.

Hazelnut and chocolate ice cream with a molten chocolate center. Rich and indulgent for chocolate lovers.

Fresh and citrusy version of the ice cream truffle, flavored with limoncello. Perfect as a sweet digestif.

Cream and coffee ice cream. A classic Italian combination in semifreddo form.

Crunchy almond semifreddo enriched with candied sour cherries. Sweet and fruity with a pleasant crunch.

Almond semifreddo with the addition of pistachio. Rich flavor and interesting texture.

Classic Italian espresso coffee, Lavazza blend. Intense and aromatic, served in a cup.

Decaffeinated espresso coffee. All the flavor of coffee without the caffeine.

Espresso with a small amount of liqueur added (usually grappa, sambuca, or brandy). Warming and digestive.

Transparent and young pomace distillate. Dry, strong, and decisive flavor.

Grappa aged in wooden barrels (barrique). Amber color and a smoother, more complex flavor than white grappa.

Traditional Roman herbal digestive liqueur. Sweet and sour taste and strong aroma.

Calabrian herbal amaro, served chilled. Sweet and aromatic taste with notes of mint and anise.

Very dry and mentholated historic amaro. Known for its strong digestive properties and decisive taste.

Liqueur obtained from the gentian root. Very bitter and earthy flavor, an excellent digestive.

Sweet, transparent, and viscous anise-flavored liqueur. Often served with coffee beans (' Mosca').

Sweet liqueur obtained from macerating lemon peels. Fresh, intense yellow, and very fragrant.

Mineral water served in a bottle.

Sweet and dark carbonated drink. Served cold.

Sugar-free version of classic Coca Cola.

Orange flavored carbonated drink.

Transparent, lemon-lime flavored carbonated drink.

Classic Italian lager beer, light and thirst-quenching. (33cl)

Unfiltered Sardinian beer, with a slightly fuller body and cloudy appearance. Moderate hoppy taste. (33cl)

Balanced and fresh international lager beer. Large format (66cl).

Classic Italian lager beer in a large sharing format. (66cl)

Traditional Italian lager beer, light malty taste and clean finish. Large format (66cl).