Da Emilio

Fresh bread served at the table to accompany meals.

Small pasta cooked in hot meat broth. A simple, light, and refreshing dish.

Roman soup made with a mix of beaten eggs, Parmesan cheese, and lemon zest poured into boiling broth.

Long pasta seasoned with fresh anchovies, garlic, and oil. A flavorful and savory seafood pasta dish.

Classic seafood dish with spaghetti sautéed with clams, garlic, oil, and parsley.

Fresh egg pasta with a Pecorino Romano cream sauce and abundant black pepper. One of the pillars of Roman cuisine.

Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano. Bold and savory flavor.

Considered the ancestor of Amatriciana, it's pasta seasoned with browned guanciale, Pecorino Romano, and pepper, without tomato.

Famous Roman dish with a sauce based on egg yolks, Pecorino Romano, guanciale, and black pepper. Rich and creamy.

Traditional Roman dish prepared with the milk-fed veal's small intestine (pajata), stewed in tomato sauce. Unique flavor and soft texture.

Fresh egg pasta with a classic ground meat sauce slow-cooked in tomato sauce.

The simplest and most iconic pasta dish, with fresh tomato sauce and fragrant basil.

Pasta with Genovese pesto made from basil, pine nuts, garlic, cheese, and olive oil.

Pasta with mushrooms, sausage, cream, and saffron.

Soft potato gnocchi served with a rich meat sauce.

Fillets of fresh anchovies marinated in vinegar, lemon, and oil. A light and tangy appetizer or main course.

Breaded and fried anchovies until golden. Crispy outside and soft inside.

Roasted turbot, served simply to enhance its white and delicate flesh.

Whole roasted sole. Fish with a delicate flavor and easy to debone.

Gilt-head bream cooked in the oven or grilled. A prized fish with firm and flavorful flesh.

A mix of floured and fried calamari rings and shrimp. A classic crispy seafood fry.

Cod preserved in salt and rehydrated, served stewed with tomato or roasted.

Boiled cod, usually served with oil and lemon for a lighter taste.

Traditional second course with cuttlefish cut into strips and stewed with sweet peas in tomato sauce.

Roast veal baked and served with golden potatoes.

Quarter roasted chicken with crispy skin, served with roasted potatoes.

Cut of meat with the central bone containing marrow, slowly stewed and served with mashed potatoes.

Rabbit stewed with tomato, herbs, wine, and olives, in the hunter's tradition.

Veal bites slow-cooked in a stew with potatoes until tender.

Small pieces of veal cooked in sauce and served with creamy mashed potatoes.

Tripe stewed in tomato sauce with Roman mint and abundant Pecorino. A simple but flavorful dish.

Lamb offal (heart, liver, lungs) cooked with onions and herbs. Strong flavor.

Thin slices of beef rolled with a savory filling and cooked in tomato sauce.

Rabbit roasted in the oven with potatoes and aromatic herbs.

Cold veal slices served with a creamy tuna and caper sauce.

English-style roast beef sliced thinly, served with potatoes.

Chicken stewed with colorful bell peppers. A classic Roman summer dish.

Grilled beef steak. Juicy and flavorful.

Flattened and grilled meatballs, served with potatoes.

Lean cut of veal quickly grilled.

Floured veal slices browned in a pan with champignon mushrooms.

Veal slices cooked in a pan with a fresh lemon sauce.

Roman specialty with veal slices, prosciutto, and sage, deglazed with white wine.

Grilled lamb chops, to be eaten very hot ("a scottadito" - to burn your fingers) with your hands.

Grilled chicken breast, light and healthy.

Fresh salad with tomato, buffalo mozzarella, and basil.

Omelette filled with melting buffalo mozzarella.

Prime cut of grilled veal.

Rich and fresh salad with beans, tomatoes, and tuna.

Classic Italian appetizer combining the sweetness of melon with the saltiness of cured ham.

Selection of typical cured meats, cheeses, and pickled vegetables.

Thinly sliced sweet PDO Parma cured ham.

Fresh anchovies marinated in oil and lemon.

Breaded and fried anchovies.

Portion of flavorful black olives.

Three pieces of fresh buffalo mozzarella.

Mixed seasonal salad or tomato-only salad.

Chicory sautéed in a pan with garlic and chili pepper, a Roman specialty.

Champignon mushrooms sautéed in a pan with garlic, oil, and parsley.

Flat green beans (sugar snap peas) cooked in tomato sauce.

Potato wedges roasted in the oven with rosemary.

Raw cabbage salad dressed with a flavorful anchovy and garlic sauce.

Boiled or sautéed vegetables, served as a light side dish.

Cabbage stewed in a pan.

Small semi-aged cheese with a sweet flavor.

Fresh buffalo milk mozzarella.

Shaved or pieces of hard, aged cheese.

Aged sheep's cheese, with an intense and salty flavor.

PDO Sardinian Pecorino, hard sheep's cheese, often slightly smoked.

Shortcrust pastry tart filled with fruit jam.

Chocolate and hazelnut cake.

Creamy spoon dessert with coffee flavor.

Refreshing and digestive iced dessert drink.

Egg and milk custard with a layer of liquid caramel.

A spoon dessert of thickened cream, served with sweet sauces.

Soft cake enriched with apple pieces and crunchy walnuts.

Spherical ice cream coated in cocoa or chocolate.

Classic artisanal ice cream.

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

Cake based on fresh ricotta, available with pears or chocolate chips.

Slices of fresh pineapple.

Fresh seasonal fruit salad cut into pieces.

Cup of fruit salad served with a scoop of cream ice cream.

Fresh whole seasonal fruit.

Slices of fresh melon.

Cup of fresh strawberries dressed with lemon juice and sugar.

Fresh strawberries served with ice cream.

Fresh bunch of grapes.

Sliced peaches macerated in red or white wine. A rustic traditional dessert.