Checco Er Carettiere

High-quality aged prosciutto, sweet and flavorful. Served in thin slices, ideal as an appetizer.

A classic Roman pairing: sweet prosciutto accompanied by a whole fried artichoke, crispy and golden.

Prosciutto crudo served with fresh and creamy buffalo mozzarella. A fresh dish with rich contrasts.

Selection of seasonal roasted or grilled vegetables. A light and vegetable appetizer.

Assortment of typical Roman fried items: artichoke, battered zucchini flower, supplì, and boiled meatball.

Choice of classic fried appetizers: supplì (rice with tomato), meat balls, or stuffed zucchini flowers.

Desalted cod fillet, wrapped in crispy batter and fried. Tender and flavorful.

Battered and fried artichoke wedges until golden.

Specialty of Jewish-Roman cuisine: whole artichoke fried twice to make it crispy like a chip.

Cold salad of boiled and diced veal trotters, usually dressed with oil and vinegar. Gelatinous and chewy texture.

Soft potato purée flan, enriched with flavorful ingredients.

Cold salad of boiled mollusks and crustaceans (squid, shrimp, octopus), dressed with oil and lemon.

Tender boiled octopus cut into pieces and dressed with extra virgin olive oil and lemon.

Stewed or pan-fried cuttlefish served with tender artichokes.

Thin slices of raw salmon marinated in oil, lemon, and aromatic herbs.

Fresh anchovy fillets marinated in vinegar and oil.

Small floured and fried octopuses or cuttlefish, served hot and crispy.

Clams sautéed with garlic, oil, and parsley, served with their own sauce.

Mussels sautéed with garlic, oil, chili pepper, and parsley.

Hot soup prepared daily with seasonal ingredients.

Reduced and clarified meat broth, served hot.

Egg pasta filled with meat, served in hot broth.

Typical dish with tomato sauce, prized red tuna, and dried porcini mushrooms for an intense and rich flavor.

Homemade egg pasta served with a rich meat ragu.

Uniquely shaped filled pasta, stuffed with meat and mushrooms.

Cylinders of egg pasta filled with minced meat, covered with béchamel and tomato sauce, baked au gratin.

Grilled beef steak.

Prized cut of veal, tender and lean, cooked grilled or pan-fried.

Very tender and lean cut of beef, grilled.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. Typical Roman dish.

Thin slices of floured veal, browned, served with lemon or Marsala wine sauce.

Flan of layered fried eggplants with tomato sauce, mozzarella, and parmesan, baked.

Tripe stewed for a long time with tomato, Roman mint, and pecorino cheese. A traditional, very flavorful peasant dish.

Fresh seasonal porcini mushrooms, usually served grilled or sautéed.

Cod stewed in a sauce with tomato, enriched by the sweetness of raisins and pine nuts. Typical Roman recipe.

Assortment of small, floured, and whole-fried fish. Crispy and flavorful.

Fresh catch of the day, prepared as preferred. Price per 100 grams.

Prized crustaceans with a sweet and delicate flavor. Price per 100 grams.

Cake filled with rich and aromatic zabaione cream (based on eggs and fortified wine).

Classic chocolate cake.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Custard pudding with a layer of liquid caramel.

Typical Jewish-Roman dessert: shortcrust pastry filled with sour wild cherry jam.

Shortcrust pastry tart filled with pastry cream and toasted pine nuts.

Assortment of fresh mini pastries.

Chef's daily special.

Artisanal ice cream available in various classic flavors.

Ice cream served immersed in hot coffee or liqueur.

Soft triangular sandwich bread filled, crustless.

Italian espresso.

Tasting journey that includes the great classics of Roman cuisine.