Casa Prati

High-quality raw ham, hand-sliced to order. The slice is slightly thicker and irregular, enhancing the sweetness and texture of the cured meat.

Typical appetizer of Jewish-Roman cuisine. The artichoke (mammola variety) is deep-fried whole twice until crispy like a potato chip, while keeping its heart soft.

The soft and creamy heart of burrata served with Cantabrian anchovies, known for their fleshy texture and savory taste. A perfect contrast between the sweetness of the dairy and the saltiness of the fish.

Fried zucchini flowers in a light batter, stuffed with stringy mozzarella and an anchovy fillet. Crispy outside and melting inside.

Vegetarian meatballs made from eggplant pulp, breaded and fried. Soft and flavorful, often enriched with cheese and aromatic herbs.

Fried codfish and potato morsels. Golden and crispy on the outside with a soft fish filling.

Fried croquettes filled with a delicate mixture of broccoli and fresh ricotta. A light and tasty appetizer.

Fresh stretched-curd cheese made from buffalo milk, from the Battipaglia area. It has an elastic texture and a rich, milky flavor.

Vegetarian croquettes made from lentils with a heart of smoked provola cheese that melts during cooking.

One of the most famous Roman dishes. Short pasta dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Rich and flavorful.

Roman classic with tomato sauce, browned guanciale, Pecorino Romano, and a touch of chili pepper. Savory and slightly spicy.

Considered the ancestor of Carbonara and Amatriciana. Pasta dressed 'in white' with crispy guanciale, abundant Pecorino Romano, and black pepper.

Fresh egg pasta (similar to thick spaghetti) dressed with a cream made by emulsifying grated Pecorino Romano and cooking water, finished with abundant toasted black pepper.

Fresh long pasta served with a rustic sauce of sautéed artichokes, crispy pork cheek, and pecorino cheese.

Soft potato gnocchi served with a rich tomato sauce in which meat rolls have been cooked, absorbing all the flavor.

Fresh pasta filled with ricotta and spinach, dressed with a simple and fresh tomato and basil sauce.

Historic dish of Roman cuisine. 'Pajata' is the intestine of a milk-fed calf, cooked with tomato sauce. It has an intense flavor and a creamy texture inside.

Fresh pasta served with a flavorful lamb ragu (abbacchio), typical of the Lazio tradition.

Beef slice rolled with an aromatic filling of vegetables and mortadella, slow-cooked in tomato sauce.

Classic soft meatball, slow-cooked in tomato sauce. A traditional comfort food.

Oxtail stewed for hours with tomato, celery, pine nuts, and raisins until the meat falls off the bone. Iconic dish of the Roman 'quinto quarto'.

A unique dish that allows you to taste three Roman stewed specialties: meatballs, meat rolls, and oxtail.

Meatballs made from boiled meat, breaded and fried. Served with a side of vegetables and potatoes.

Veal slices garnished with prosciutto and a sage leaf, sautéed in white wine. Tender and very aromatic meat.

Tripe cut into strips and stewed with tomato, Roman mint, and plenty of pecorino cheese.

High-quality codfish fillet, floured and fried until golden.

Codfish cooked in a Mediterranean sauce with tomatoes, black olives, and capers.

Beef slice breaded in breadcrumbs and fried. Crispy and golden.

Breaded and fried lamb cutlet, served with roasted potatoes. A classic Sunday meat dish.

Lamb pieces browned in a pan with vinegar, rosemary, garlic, and anchovies. Bold and rustic flavor.

Lamb offal (heart, lungs, liver) sautéed in a pan with onions and artichokes. Very flavorful traditional dish.

Cut of meat very rich in collagen, slowly braised in red wine until very tender. Served with creamy puree.

Grilled beef steak, served simply to enhance the flavor of the meat.

Grilled beef sliced (tagliata), served on a bed of fresh arugula. Often dressed with Parmesan shavings and balsamic vinegar.

Fresh seasonal salad, dressed with oil and vinegar.

Vegetable (escarole) sautéed in a pan in the Neapolitan or Roman style, with a sweet and savory mix of raisins, pine nuts, and olives.

Raw catalogna chicory sprouts, cut into strips and dressed with an emulsion of oil, garlic, vinegar, and anchovies. Fresh, crunchy, and slightly bitter.

Whole artichoke, cleaned and cooked upside down in a pan with oil, garlic, parsley, and mint. Tender and flavorful.

Chard boiled and simply dressed with extra virgin olive oil, salt, and lemon.

Chicory, first boiled and then sautéed in a pan ('ripassata') with garlic and chili pepper to flavor it. Bitter and spicy taste.

Wedges of potatoes roasted in the oven with rosemary.

Selection of fresh fruit available daily.

Reinterpretation of the classic Italian dessert with mascarpone cream, coffee, and chocolate.

Typical tart of Jewish-Roman tradition, with a soft filling of ricotta and sour cherry jam.

Dark chocolate cake, likely with a molten center or a dense, rich consistency.

Fresh, creamy spoon dessert flavored with zabaglione (egg and liqueur wine cream) enriched with chocolate pieces.

Bottled mineral water.

Non-alcoholic carbonated beverage.

Local wine from the Pietra Pinta winery, available in red or white. Standard bottle.

Local wine from the Pietra Pinta winery, available in red or white. Half bottle.