Dar Bruttone

Truffle-filled pasta pockets served with salted ricotta and honey. An appetizer that combines sweet and savory flavors.

Thin and crispy baked flatbread, simply seasoned with olive oil and rosemary.

Fresh mussels sautéed with herbs and basil. A classic seafood appetizer.

Soft chickpea flan served with a pecorino cheese fondue.

Local raw ham, hand-cut thick, served with warm focaccia.

Prized cured pork served with fresh smoked mozzarella.

A rich mixed platter of cured meats, cheeses, and house specialties to share.

Polenta cubes served on a skewer, seasoned with savory cheese and honey.

Rustic traditional Roman dish with stewed beans and pork rind in tomato sauce.

Crispy fried potatoes generously seasoned with pecorino cheese and black pepper.

Stuffed pasta or savory medallions served with a rich cheese cream and crunchy dried fruit.

Spaghetti with a cream of eggs, pecorino romano, crispy guanciale, and black pepper. A Roman classic.

A variation of the classic carbonara enriched with truffle for a more intense and earthy flavor.

Short pasta with guanciale, pecorino, and pepper. Similar to carbonara but without egg.

Thick fresh egg pasta, tossed with pecorino cheese and abundant ground black pepper.

Short pasta with tomato sauce, cured guanciale, and pecorino. Savory and slightly acidic.

Short pasta in a spicy tomato sauce prepared with fresh chili peppers.

Fresh egg pasta with a rich oxtail sauce.

Handmade stuffed pasta with asparagus, served with finely cut vegetables and guanciale.

Handmade stuffed pasta with artichokes, served with a vegetable and guanciale sauce.

Simple fresh pasta with classic tomato sauce and fresh basil.

Salted fish fillets fried in a crispy batter, served with a chickpea flan.

Roasted octopus tentacles served on a colorful potato cream and creamy fresh cheese.

Traditional offal dish, long stewed with tomato, Roman mint, and pecorino.

Oxtail slowly stewed with celery and tomato until very tender.

Local lamb roasted in the oven, tender and flavorful, typical of Lazio cuisine.

Veal slices with raw ham and sage, cooked in white wine.

Thinly sliced grilled lamb skewers, served with sauce.

Prized beef cut and grilled, served sliced.

Salt-cured cod, desalted and stewed with potatoes.

Lamb offal (heart, lungs, liver) sautéed with vegetables.

Classic spoon dessert made with coffee-soaked ladyfingers and mascarpone cream.

Spoon dessert similar to crème brûlée with a caramelized sugar crust.

Cold cake made with fresh cheese on a biscuit base.

Delicate dessert made with thickened cream and sugar.

Traditional dry biscuits served with sweet red wine for dipping.

Selection of fresh seasonal fruit.