Casetta di Trastevere

Toasted bread slices seasoned with fresh garlic and extra virgin olive oil. Crispy and flavorful, a classic simple appetizer. Ideal for whetting the appetite.

Toasted bread garnished with diced fresh tomato and arugula. Fresh and light with a peppery note from the arugula.

Slices of buffalo mozzarella from Campania served with fresh tomato and basil. A fresh dish that enhances the quality of the dairy product. Usually dressed with a drizzle of oil.

Toasted bread with sautéed chicory and crispy guanciale pieces. A rustic combination with a decisive and savory flavor.

Toasted bread spread with a flavorful black olive cream. Intense and Mediterranean taste.

Fresh stretched-curd cheese with a creamy center, served with prosciutto and crushed pistachios. A mix of soft and crunchy textures.

Mixed selection of Italian cured meats and cheeses. Perfect to share as an appetizer with bread.

Assortment of four bruschettas with mixed toppings. Excellent for tasting different variations in one dish.

Classic summer pairing of salty prosciutto and sweet melon. Fresh and contrasting in flavor.

Large buffalo mozzarella filled with small mozzarella balls, served with ham. A spectacular and rich specialty, ideal for sharing.

Cured lean beef, served with fresh arugula and Parmesan shavings. Light and nutritious, dressed with oil and lemon.

Short pasta seasoned with spicy tomato sauce, garlic, and parsley. A simple dish with a decisive and pungent taste.

Potato gnocchi seasoned with a typical sauce from the Trastevere district, usually tomato-based with herbs. Soft and comforting.

Pasta tossed with a cream of egg yolk, pecorino romano, crispy guanciale, and black pepper. Rich, savory, and creamy without added cream.

Pasta with tomato sauce, sautéed guanciale, and pecorino cheese. A pillar of Roman cuisine with an intense and savory flavor.

Layers of egg pasta with meat ragù, béchamel sauce, and cheese, baked in the oven. A classic, rich, and hearty dish.

Pasta tossed with pecorino romano cheese and plenty of black pepper. A simple but very strong and spicy cream sauce.

Rich pasta seasoned with porcini mushrooms, crumbled sausage, cream, and parmesan. A very flavorful and creamy dish.

Fresh pasta similar to spaghetti seasoned with crispy guanciale, pecorino cheese, and pepper. Considered the ancestor of Carbonara and Amatriciana, without egg or tomato.

Fresh pasta seasoned with a sauce of porcini mushrooms, cherry tomatoes, and guanciale. A mix of earthy flavors and the saltiness of the cured meat.

Twisted short pasta seasoned with Genoese basil pesto. Fragrant, aromatic, and vegetarian.

Pasta with a surf and turf seasoning: shrimp, sweet zucchini, and cherry tomatoes. A delicate and balanced dish.

Specialty that varies daily based on fresh ingredients available and the chef's creativity. Ask the staff for details.

Grilled scamorza cheese until melted, served with prosciutto. A simple and tasty main course.

Oven-baked chicken with crispy skin, served with a side of fresh salad. A light and traditional dish.

Grilled chicken breast slices. Lean and healthy, often served with lemon.

Tripe slowly stewed in tomato sauce with mint and pecorino romano. A traditional Roman peasant dish, very flavorful and unique.

Whole chicken opened and pressed during cooking on a griddle or grill. The skin becomes very crispy and the meat remains juicy.

Pieces of chicken stewed with tomato, vegetables, wine, and aromatic herbs. A rustic dish rich in sauce.

Veal slices cooked with prosciutto and a sage leaf, deglazed with white wine. Tender and flavorful.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito'). Intense flavor and tender meat.

Oxtail stew cooked for a long time with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Cut of beef with the central bone containing marrow, slowly stewed. A succulent dish rich in collagen.

Grilled beef steak, usually served rare or medium. Simple and essential for meat lovers.

Grilled beef slices served on a bed of arugula with cherry tomatoes and Parmesan shavings. Combines the warmth of the meat with the freshness of the salad.

Large mixed salad with tuna, sweet corn, and hard-boiled egg. A fresh and nutritious main dish.

Version of Caesar Salad with chicken, parmesan cheese, croutons, and the typical creamy dressing.

Salad inspired by Greek flavors with Feta cheese, olives, cucumbers, and yogurt sauce (tzatziki). Fresh and savory.

Potatoes cut into pieces and roasted in the oven, usually with rosemary. Crispy outside and soft inside.

Boiled chicory sautéed with garlic, oil, and chili pepper. A typical Roman side dish with a bitter and spicy flavor.

Fresh seasonal salad, mixed or green only. A light side dish to cleanse the palate.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled. Light and flavorful.

The most classic pizza with tomato sauce, mozzarella, and fresh basil. Simple and iconic.

Pizza with a red base, mozzarella, and anchovy fillets. Savory taste from the fish.

Classic pizza garnished with sliced champignons.

Rich pizza with many ingredients including artichokes, mushrooms, olives, ham, and often egg. Flavorful and varied.

Pizza with the classic combination of cooked ham and mushrooms.

Pizza with a mix of grilled or baked vegetables. Fresh and colorful.

Spicy pizza with salami and chili pepper. For those who love strong flavors.

White pizza (no tomato) with a blend of four melted cheeses. Very rich and creamy.

House specialty white pizza with porcini mushrooms and sausage. Intense flavor of the forest and meat.

White pizza base baked in the oven, seasoned only with oil, salt, and rosemary. Excellent as a bread substitute or appetizer.

Fried breaded rice croquette with tomato, with a heart of melted mozzarella (hence 'al telefono'). Typical Roman street food.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Crispy outside and soft inside.

Stick-cut fried potatoes. The classic side dish or snack.

Sandwich made with white bread filled with mozzarella, dipped in egg, and fried. Golden and stringy.

Fried potatoes seasoned with grated pecorino cheese and black pepper. A flavorful Roman variation of classic fries.

Desalted cod fillet, battered and fried. A classic of Roman fried food.

Frozen spoon dessert made of lemon. Fresh and digestive, ideal at the end of a meal.

Sweet egg cream covered with a layer of crunchy caramelized sugar. Soft underneath and crunchy on top.

Spoon dessert made of cream, sugar, and gelatin. Soft and gelatinous consistency, often served with fruit or caramel sauces.

Soft and airy chocolate mousse. Rich and sweet.

Lighter and foamier version of the classic tiramisu, served with a spoon.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy and energizing.

Small chocolate cake served warm, with an inner heart that remains liquid and creamy. Extremely decadent.

Dry biscuits with almonds or hazelnuts to dip in sweet Passito wine. A traditional end to a meal.

Rustic ring-shaped biscuits made with wine, served with a gentian liqueur. Simple and fragrant.

Hazelnut and pistachio ice cream molded into a hemisphere with a molten center. Specialty from Calabria.

Special house dessert available only on weekends. Ask for details.

Cover charge and service fee per person.

Supplement applied for requests to modify menu items.