Da Meo Patacca

A mixed appetizer with cured meats, cheeses, beans, and sausage. Rustic and traditional flavors. Perfect to start the meal with variety.

Large version of the house appetizer with a wide selection of cured meats, local cheeses, and preserved vegetables. Ideal for sharing.

Artichokes preserved in oil and then fried. Crispy outside and tender inside, with an intense artichoke flavor.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. Crispy and stringy, with a savory note from the anchovies.

Fresh salad with buffalo mozzarella, tomatoes, and basil. Fresh and milky taste, dressed with olive oil.

Prosciutto (cured ham) served with whole buffalo mozzarella. The classic pairing of salty cured ham and sweet mozzarella.

Mixed green salad enriched with buffalo mozzarella bites. Fresh and light.

Mixed salad with added tuna. A fresh and nutritious dish.

Typical Roman braised oxtail, slow-cooked in tomato sauce. The meat is very tender and falls off the bone. Rich and deep flavor.

Soft veal meatballs cooked in a tomato and onion sauce. A homemade and comforting dish.

Stewed tripe with tomato, mint, and pecorino romano. A dish of humble tradition, with a strong flavor and unique texture.

Spiced roast pork cooked on a spit, served with baked potatoes. Flavorful meat with a crispy crust and soft interior.

Roast lamb served with potatoes. A classic of Roman cuisine, tender and flavorful meat.

Thin strips of beef fillet sautéed with artichokes. Tender and flavorful dish.

Bucatini dressed with tomato sauce, crispy guanciale, and pecorino romano. A pillar of Roman cuisine, flavorful and slightly spicy.

Thick fresh pasta dressed with a cream of pecorino romano and black pepper. Intense, savory, and spicy flavor.

Fresh pasta dressed with guanciale and pecorino, without tomato. Often called 'white Amatriciana', rich and flavorful.

Short pasta dressed with egg, pecorino romano, guanciale, and black pepper. Creamy and rich, without added cream.

Egg fettuccine with a rich, slow-cooked meat sauce. A traditional and comforting dish.

Fettuccine with mushroom, sausage, and cream sauce. Autumnal taste, creamy and flavorful.

Grilled chicken breast strips, seasoned with special salts and served with orange marmalade. Sweet and savory contrast.

Grilled sirloin steak, sliced, with rosemary oil. Juicy and aromatic.

Grilled sausages served with oil-preserved broccoli. A classic Roman pairing, flavorful and slightly bitter.

Grilled lamb chops. Traditionally eaten with hands, burning the fingers. Smoky and tender flavor.

Grilled beefsteak. Simple and tasty.

Portion of accompanying bread.

Assortment of preserved vegetables in oil. Tasty side dish or appetizer.

Whole artichoke stewed with oil, garlic, parsley, and mint. Tender and very aromatic.

Stick-cut potatoes, fried. Crispy and golden.

Roasted potatoes baked in the oven, usually with rosemary. Soft inside and crispy outside.

Fresh seasonal mixed salad. Light and healthy.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste, typical of Rome.

Spoon dessert with ladyfingers dipped in coffee and mascarpone cream. Creamy and sweet.

Chef's daily dessert special.

Fresh seasonal fruit cut into pieces. Fresh and natural.

Italian espresso coffee, short and intense.

Hot tea served in a cup.

Drink based on espresso coffee and foamed milk.

Italian blonde beer in a small bottle. Fresh and thirst-quenching.

Italian blonde beer in a large bottle.

Artisanally brewed beer, often with more complex and hoppy flavors.

Non-alcoholic carbonated drinks in cans (e.g., Coca Cola, Orange Soda).

Bottled water, still or sparkling.

House wine served by the bottle. Choice between full-bodied red or fresh local white.

A glass of house wine, red or white.

A glass of Italian sparkling white wine. Dry and fruity.

Italian aperitif cocktail based on prosecco, soda, and a liqueur of choice (usually bitter or sweet).

Italian digestifs to drink after a meal.

Selection of international liqueurs or mixed cocktails.