Da Roberto e Loretta

A soft flan made of whipped cod and potatoes, served with fresh fior di latte cheese and sweet red onions. Delicate flavor and fluffy texture.

Fresh raw tuna, finely hand-cut. Simply dressed to enhance the flavor of the sea.

Fried meatballs made with shredded boiled meat, typical of Roman "waste not, want not" cuisine. Accompanied by bitter greens sautéed in a pan.

Toasted bread topped with the creamy interior of burrata and anchovy fillets. A classic appetizer that combines crunchiness, milky sweetness, and savoriness.

Zucchini flowers dipped in batter and fried, stuffed with melted mozzarella and a salted anchovy. Crispy outside and soft inside.

Fresh stretched-curd cheese made from buffalo milk, enhanced by the aroma of truffle and the savoriness of anchovies.

Fresh salad combining the slightly bitter taste of radicchio, the tenderness of octopus, and the crunchiness of walnuts, dressed with balsamic vinegar.

Thick, long fresh egg pasta dressed with a dense Pecorino Romano cheese cream and abundant black pepper. One of Rome's signature dishes.

Large-format short pasta served with sea bass fish sauce, sweet cherry tomatoes, and savory olives.

Long, flat egg pasta dressed with fresh sea bream, delicate zucchini flowers, and a sprinkle of bottarga (dried fish roe) for an intense flavor.

Small potato gnocchi dressed with crispy guanciale, pecorino cheese, and black pepper. It is the ancestor of carbonara, without egg and without tomato.

Baked pasta timbale typical of Sicily, prepared with ring-shaped pasta, usually dressed with ragù and peas. Gratinéed and flavorful.

Vegetarian single dish composed of layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked in the oven.

Prime cut of young female beef, known for its tenderness and marbling. Grilled.

Turkey roast stuffed with pistachios, served with a side of potatoes. Flavorful white meat with a crunchy note.

Classic Roman stew of oxtail, slow-cooked in tomato sauce with celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone.

Offal slowly stewed in tomato sauce with Roman mint and abundant Pecorino Romano cheese. Strong flavor and soft texture.

Baked sea bream fillet covered with thin slices of potato that become crispy during cooking.

Thin slices of veal with prosciutto and sage, quickly cooked in white wine and butter. Tender and flavorful.

Mixed fried calamari rings and shrimp. Golden and crispy, to be enjoyed hot with a squeeze of lemon.

Cold dish composed of thin slices of boiled veal, covered with a creamy sauce made of tuna, capers, and mayonnaise.

Leafy green vegetable with a pleasantly bitter taste, first boiled and then sautéed in a pan with garlic and chili pepper.

Flat green beans stewed with fresh tomato. A simple and flavorful vegetable side dish.

Peppers slowly cooked in a pan, enriched with savory ingredients like anchovies, capers, and olives.

Boiled green beans dressed cold with oil and fresh mint. Light and aromatic.

Bread basket service to accompany the meal.

The most famous Italian dessert, made of layers of savoiardi biscuits soaked in coffee alternated with a mascarpone and cocoa cream.

A foamy and light cream prepared with egg yolks, sugar, and Marsala liqueur wine.

Traditional spoon dessert with layers of sponge cake soaked in Alchermes liqueur (bright red color) and pastry cream.

Slices of fresh pineapple served plain.

A frozen dessert similar to granita but creamier, made with blended fresh fruit and served with whipped cream.

Artisanal cream gelato enriched with crunchy walnuts and amaretto liqueur.

Small, crumbly shortcrust pastry tart filled with pastry cream and garnished with fresh strawberries.