Dar Bottarolo - Tor Marancia

A mixed appetizer served in traditional terracotta bowls. It usually includes a variety of small tastings such as beans, vegetables, meatballs, or tripe, accompanied by bread. A rustic and convivial way to start the meal.

Selection of mixed Roman fried items. Crispy and hot, they typically include supplì (fried rice balls), potato croquettes, zucchini flowers, or battered cod. To be eaten piping hot with your hands.

Selection of mixed cured meats and local cheeses. Includes cured meats like prosciutto, salami, and loin paired with pecorino or other aged cheeses. Perfect for sharing, accompanied by homemade bread.

Toasted bread slices topped with cured ham and truffle cream or shavings. A flavorful appetizer that combines the savoriness of the cured meat with the intense aroma of the truffle. Served in a portion of four pieces.

Pasta seasoned with tomato sauce, crispy guanciale, and pecorino romano. A classic Roman dish with a strong and savory flavor. To be enjoyed piping hot.

Considered the ancestor of Amatriciana, it is a white pasta with browned guanciale, abundant pecorino romano, and black pepper. Intense and fatty flavor, very tasty.

Pasta seasoned with an emulsified cream of pecorino romano and freshly ground black pepper. A simple yet flavorful dish, creamy and perfectly spicy.

Famous Roman pasta with a sauce based on egg yolk, pecorino romano, crispy guanciale, and black pepper. Creamy and rich, without the use of cream.

Probably a house specialty 'Dar Bottarolo'. It is often a rich variation of Roman classics or a pasta with seasonal and flavorful ingredients.

Fresh filled pasta, served with various sauce options such as butter and sage, tomato, or truffle. Soft and tasty, ideal for those who love egg pasta.

Handmade egg fettuccine, seasoned with rich meat sauces such as oxtail ragu or spuntature sauce (pork ribs). A robust and traditional dish.

Homemade potato gnocchi, soft and consistent. Served with a simple tomato sauce or with the rich meat sauce from the oxtail. An Italian comfort food par excellence.

A house specialty with an evocative name, probably a very rich and hearty first course. Expect intense flavors, perhaps spicy or very seasoned.

Beef tripe slowly stewed in tomato sauce, flavored with Roman mint and sprinkled with pecorino. A humble traditional dish, tender and tasty.

Oxtail stewed for hours with tomato, celery, and spices until the meat falls off the bone. A signature dish of Roman cuisine, rich in collagen and flavor.

Chicken cooked in a pan or baked with sweet peppers. The meat absorbs the flavor of the peppers, creating a juicy and aromatic main course. It pairs well with bread for 'scarpetta' (sopping up the sauce).

Meatballs cooked in tomato sauce. Soft and homemade, a simple and universally loved main course.

Lamb chops quickly grilled at high temperature. They are called 'scottadito' because they should be eaten very hot with your hands. Tender and flavorful meat.

Pork chop, usually with the bone, grilled or pan-fried. Juicy and flavorful, a classic meat main course.

Slice of meat (veal or chicken) breaded with breadcrumbs and fried. Crispy on the outside and tender on the inside, similar to a cutlet.

Meat (usually chicken or rabbit) cooked 'alla cacciatora' (hunter-style) with garlic, rosemary, vinegar, and wine. A rustic dish with an aromatic and slightly tangy flavor.

Selection of mixed grilled meats, such as sausages, beef, and pork. A generous dish for meat lovers, with the typical smoky flavor of the grill.