Dar Bottarolo - Conca D'oro

A mixed appetizer served in characteristic terracotta pots. Includes various hot and cold Roman specialties, such as beans with pork rind, tripe, or meatballs. Ideal for sharing before the main meal.

A classic of Roman cuisine prepared with pasta, aged Pecorino Romano, and abundant black pepper. The sauce is creamy and flavorful, obtained from the emulsion of cheese and cooking water. Intense and spicy taste.

Considered the ancestor of Carbonara and Amatriciana. Pasta seasoned with crispy guanciale, Pecorino Romano, and black pepper. Decisive saltiness given by the fat of the guanciale and the cheese.

Famous Roman dish based on pasta, fresh eggs, crispy guanciale, Pecorino Romano, and black pepper. Creamy and rich, without the use of cream. A perfect balance between the saltiness of the guanciale and the sweetness of the egg.

Pasta seasoned with tomato sauce, crispy guanciale, and a sprinkle of Pecorino Romano. Robust and slightly acidic flavor thanks to the tomato. A pillar of Lazio tradition.

Modern or creative variations of classic Roman first courses. Ingredients and preparation may vary based on the chef's inspiration.

Special pasta dish that changes daily. Prepared with fresh seasonal ingredients available that day.

Pork sausages and ribs slowly cooked in a rich tomato sauce. The meat is tender and flavorful. A rustic and hearty dish.

Thin slices of veal garnished with prosciutto and a sage leaf, deglazed with white wine. Tender and aromatic meat. They melt in your mouth, hence the name.

Soft meatballs cooked in a classic tomato sauce. A homemade and comforting dish, often accompanied by bread for dipping.

Tripe (beef stomach) cut into strips and stewed for a long time with tomato, Roman mint, and Pecorino cheese. A humble traditional dish with a unique flavor and soft texture.

Large meatball made from minced meat, eggs, and spices, baked or pan-fried and served in slices. Hearty and flavorful, typical of home cooking.

Seasonal vegetables or potatoes served as a side dish to the main courses. May include sautéed chicory, baked potatoes, or mixed salad.

Famous spoon dessert with ladyfingers dipped in coffee and mascarpone cream. Sprinkled with bitter cocoa. Soft, sweet, and energizing.

Shortcrust pastry cake filled with custard cream and covered with pine nuts and powdered sugar. A traditional dessert with a delicate flavor and crumbly texture.

Spoon dessert made with cream, sugar, and gelatin. It has a smooth, wobbly consistency. Often served with a berry sauce, caramel, or chocolate.

Artisanal ice cream served in a cup. Fresh and creamy, ideal for ending the meal sweetly.

Bottled mineral water, available still or sparkling.

Carbonated soft drinks such as cola, orange soda, or lemonade.

Unbottled white or red wine, served in a carafe. A simple table wine that pairs well with traditional Roman dishes.

Liqueurs served at the end of the meal to aid digestion. Includes herbal bitters, limoncello, or grappa.

Beer served by the bottle. A fermented alcoholic beverage made from barley malt and hops, thirst-quenching and fizzy.