Da Gino al Parlamento

A varied selection of appetizers chosen by the chef, typically including cured meats, cheeses, grilled or marinated vegetables, and other house specialties. Ideal for tasting different flavors in one dish.

A platter of assorted cured meats (such as prosciutto, salami, loin) accompanied by a selection of cheeses. Perfect for sharing and enjoying with bread.

Fresh salad of thinly sliced raw artichokes, dressed with oil and lemon, and enhanced with shavings of Grana Padano or Parmigiano cheese. A light, crisp, and flavorful dish.

A classic Italian appetizer of fresh tomato slices and buffalo mozzarella, dressed with olive oil, salt, and basil. Fresh and milky.

Scamorza cheese grilled until melted and slightly browned, served with slices of prosciutto. A delicious contrast between the warm cheese and the savory cured meat.

Classic Italian sweet and savory pairing. Prosciutto crudo served with fresh seasonal fruit, figs, or melon, for a refreshing appetizer.

Red radicchio salad, with a pleasantly bitter taste, dressed with a flavorful sauce based on anchovies, oil, and garlic. A side dish or appetizer with a strong flavor.

A simple and prized dish with aged prosciutto and fresh, juicy buffalo mozzarella. To be enjoyed as is.

Fresh egg pasta similar to thick spaghetti, served with a traditional Ciociara sauce that usually includes peas, mushrooms, and ham or meat. A rustic and flavorful dish.

Short pasta with a spicy tomato sauce, garlic, oil, and chili pepper. A classic Roman dish with a decisive and pungent flavor.

Homemade stuffed pasta with a soft center of fresh ricotta and spinach. Usually served with butter and sage or tomato sauce.

Spaghetti served with fresh clams, garlic, oil, parsley, and sometimes a touch of white wine. A fragrant and delicate seafood dish.

Famous Roman dish prepared with eggs, pecorino romano, crispy guanciale, and black pepper. The sauce is creamy and rich, without the use of cream.

A flavorful first course that combines the bitterness of sautéed chicory with the savoriness and richness of crispy guanciale.

Long egg pasta served with the classic slow-cooked meat ragù in tomato sauce. A hearty and familiar dish.

Iconic Roman dish with only three ingredients: pasta, pecorino romano, and abundant black pepper. Creates a savory and spicy cream.

Short pasta sautéed with broccoli rabe (local turnip greens or broccoli), garlic, and oil. A simple and tasty vegetarian dish.

Hollowed pasta served with tomato sauce, crispy guanciale, pecorino romano, and a touch of chili pepper. Traditional recipe from Amatrice.

Considered the ancestor of carbonara and amatriciana, it is prepared with guanciale, pecorino romano, and black pepper, without eggs or tomato. Intense and savory flavor.

Grilled beef served sliced (tagliata). Generally served rare or medium-rare, tender and juicy.

Classic grilled beef steak. A simple main course that highlights the quality of the meat.

Thin slices of veal, floured and browned in a pan, served with a sauce that can be lemon or white wine based. Very tender meat.

Pieces of rabbit slowly stewed with wine and herbs. The meat remains soft and absorbs the flavor of the cooking liquid.

Suckling lamb cut into pieces and cooked in a pan with vinegar, rosemary, garlic, and anchovies. A typical dish of Roman cuisine.

Boiled beef reheated in a pan with onion and tomato. A traditional Roman way to make leftover boiled meat flavorful.

Tripe (beef stomach) slow-cooked in tomato sauce with Roman mint and pecorino cheese. A humble dish, but rich in flavor and very tender.

Thin slices of beef rolled with a savory filling (often celery, carrot, or cheese) and cooked in sauce.

A homemade mix of meatballs and hollowed-out zucchini stuffed with filling, baked or cooked in a pan.

Grilled scamorza cheese until it forms a golden crust on the outside, with a soft and melted interior.

Pieces of chicken browned and stewed with tomato and peppers. A colorful and succulent main course.

Cut of beef with the central bone, slow-cooked in sauce. The meat is very tender and the marrow in the bone is considered a delicacy.

Thin slices of veal garnished with prosciutto and a sage leaf, sautéed with white wine. A quick and aromatic dish.

Oxtail stewed for hours with tomato, celery, raisins, and pine nuts. The meat falls off the bone easily. A historic specialty of Rome.

Cod fillets (salted cod) desalted and cooked in a tomato, olive, and caper sauce. Flavorful and tender.

Fresh anchovies arranged in a baking dish, sprinkled with seasoned breadcrumbs, and baked until golden.

Squid cut into strips and stewed in tomato sauce with sweet peas. A classic of Italian home cooking.

Potatoes cut into pieces and baked with rosemary and oil, golden and crispy on the outside.

Raw chicory sprouts dressed with an emulsion of oil, garlic, and anchovies. Crisp and slightly bitter.

Artichokes prepared according to seasonal availability, typically 'alla Romana' (stewed with mint) or 'alla Giudia' (fried).

Boiled chard dressed simply with olive oil and lemon. A light and healthy side dish.

Mushrooms sautéed with oil, garlic, and parsley. Aromatic and flavorful.

Boiled green beans served with an oil and lemon dressing.

Boiled or sautéed broccoli, served as a vegetable side dish.

Sweet peas cooked in a pan with savory diced ham or simply with butter.

Fresh salad with various types of lettuce and seasonal vegetables such as tomatoes, carrots, or cucumbers.

Boiled chicory sautéed with oil, garlic, and chili peppers. Bitter and spicy taste.

Broccoli rabe or local broccoli sautéed with garlic and chili peppers. Flavorful and slightly bitter.

Selection of Italian cheeses of different ages and types.

Fresh, stretched-curd cheese made from buffalo milk. Served whole, juicy, and with an unmistakable flavor.

Fresh fruit selected according to the current season.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and a dusting of cocoa.

A soft and airy spoon dessert, likely chocolate or fruit flavored.

A custard pudding made with eggs and milk, topped with a layer of liquid caramel. Sweet and delicate.

Pear cooked whole in red wine with spices (such as cinnamon or cloves). An elegant and aromatic dessert.

Shortcrust pastry tart filled with ricotta cream and chocolate shavings or chips. A rustic Roman dessert.

Classic shortcrust pastry tart filled with fruit jam.

Mineral water, still or sparkling.

Sweet, fizzy cola-flavored beverage.

Sweet, fizzy orange-flavored beverage.

Italian aperitif based on prosecco, Aperol, and soda. Slightly bitter and refreshing taste.

Pale ale or lager beer, served by the bottle.

House wine, available in white or red, served by the carafe.

Basket of fresh bread to accompany your meal.