Ditta Trinchetti

A rich selection of Italian cold cuts and cheeses served on a board. Ideal for sharing as a meal opener. · Flavors range from savory to smoky and creamy, depending on the selection. · Pairs perfectly with homemade bread and a good glass of red wine.

A reduced portion of the mixed cold cuts and cheeses selection. Perfect for a light snack or for one person. · Offers a taste of various regional specialties with different textures and flavors. · To be enjoyed with bread or as an accompaniment to aperitifs.

Toasted bread seasoned with prized Piennolo tomatoes and fresh basil. A classic and fresh appetizer. · Crispy base with the sweet-sour juiciness of tomatoes. · Strictly eaten with hands.

Grilled pecorino cheese served with sweet honey, truffle-infused oil, and crunchy walnuts. · A delightful contrast between the savory, warm cheese and the sweetness of honey with earthy truffle notes. · Excellent to enjoy warm to appreciate the soft texture of the cheese.

Vegetarian meatballs made with bread and chicory, served on a Pecorino cheese fondue. · Soft and flavorful with the slightly bitter taste of chicory balanced by the savory cream. · A rustic and comforting dish, a revisited classic of poor Roman cuisine.

Eggplant-based meatballs, breaded and fried until golden. · Crispy on the outside and soft on the inside, with the sweet and delicate flavor of eggplant. · Delicious as a hot appetizer.

Fresh pasta dough cooked with a cream of eggs, pecorino, pepper, and crispy guanciale (in the classic version). · Rich, creamy, and very flavorful, with a strong emphasis on black pepper and cheese. · One of Rome's iconic dishes. The vegetarian version replaces meat but maintains creaminess.

Short pasta (or potato gnocchi) with tomato sauce, guanciale, and pecorino cheese. · Flavorful and slightly spicy, with the sweetness of fresh cherry tomatoes balancing the richness of the guanciale. · A classic robust and satisfying Roman first course.

Fresh pasta similar to spaghetti but thicker, dressed with an emulsion of Pecorino Romano and black pepper. · Creamy and spicy due to abundant pepper, with a strong savoriness from the cheese. · A pillar of Roman cuisine, simple yet intense.

Wide whole wheat fresh pasta with Piennolo tomato sauce and Pecorino cheese. · The rustic flavor of whole wheat pasta pairs with the sweetness of tomatoes and the savoriness of the cheese. · A flavorful and slightly more rustic first course compared to classic white pasta.

A special pasta offering that varies daily based on fresh ingredients available. · Ask staff for details on today's dish.

Oxtail slowly stewed with tomato, celery, and spices. · The meat is extremely tender and falls off the bone, immersed in a rich, gelatinous sauce. · A historic dish of Roman tradition, to be enjoyed by 'making scarpetta' with the sauce.

Lamb stewed with vinegar, rosemary, and garlic, served with roasted potatoes. · Intense and aromatic flavor, with notes of herbs and a slight acidity from the vinegar. · A traditional and succulent meat main course.

Grilled and sliced beef, served with a matching side dish. · Juicy and flavorful, typically served rare or medium-rare. · A classic for red meat lovers.

Boneless roasted pork, seasoned with aromatic herbs, garlic, and pepper, homemade. · Tender and flavorful meat wrapped in a crispy, spiced crust. · Typical specialty from central Italy, very aromatic.

Fresh fish of the day prepared by the chef, accompanied by a side dish. · Varies based on market availability. · A light and fresh option for those who prefer fish.

Boiled green leafy vegetables then sautéed with garlic, oil, and chili pepper. · Characteristic bitter taste of chicory, enhanced by spicy soffritto. · The quintessential Roman side dish.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. · Crispy on the outside and soft on the inside. · A simple and universal accompaniment.

Typical light green cabbage variety with a geometric shape, cooked simply. · Sweet flavor and tender texture. · Seasonal vegetable typical of Lazio.

Mashed potatoes blended with butter and flavored with rosemary. · Creamy and velvety texture with an herbaceous aroma. · A classic comfort food that pairs well with meats.

Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream. · Creamy, sweet, and with a strong aroma of coffee and cocoa. · The world's most famous Italian dessert.

Baked vanilla custard covered with a layer of crunchy caramelized sugar. · Contrast between the warm, crispy crust and the cold, velvety cream. · An elegant and delicate dessert.

Soft cake made with fresh apples. · Sweet, moist, and fragrant, often served warm. · A traditional homemade dessert.

Rich cake made with dark chocolate and chopped almonds. · Dense and intense, perfect for chocolate lovers. · The texture of almonds enriches the dough.

Microfiltered water served in a half-liter carafe. · Available still or sparkling. · Refreshing and pure.

Microfiltered water served in a one-liter carafe. · Ideal for the table to share. · Available still or sparkling.

Orange carbonated drink from the historic Italian brand Paoletti. · Sweet and sparkling with citrus flavor. · A classic Italian soft drink.

Lemon carbonated drink from the Paoletti brand. · Fresh, thirst-quenching, and citrusy. · Perfect to accompany the meal or to refresh yourself.

Famous cola-flavored carbonated drink. · Sweet and sparkling. · Served cold.

Beer produced using artisanal methods, served in a small bottle. · Taste varies depending on the available style (ask staff). · Often unpasteurized and with more complex aromas than industrial beers.

Italian sparkling white wine. · Fresh, fruity, and with lively bubbles. · Perfect as an aperitif or with light appetizers.

Selection of wines served by the glass. · Allows tasting different labels without ordering a whole bottle. · Ask staff for available red or white options.

Short and strong coffee prepared fresh with the espresso machine. · Intense aroma and golden cream on top. · The traditional Italian end to a meal.

Sweet anise liqueur. · High alcohol content with a clear anise flavor. · Often served with a coffee bean ('con la mosca').

Sweet liqueur obtained from the maceration of lemon peels. · Very sweet, dense, and served chilled. · Popular digestive from southern Italy.

Sardinian liqueur made from myrtle berries or leaves. · Aromatic and balsamic. · Excellent digestive.

Complex and spicy artisanal Roman amaro. · Enveloping taste with notes of citrus, herbs, and spices. · High-quality digestive.

Herbal liqueur with a decisive taste. · Balance between bitter and sweet with herbaceous notes. · Perfect after a hearty meal.

Digestive liqueur based on the infusion of various herbs. · Bitter and aromatic taste that aids digestion. · To be drunk neat or with ice.

Traditional herbal liqueur. · Classic and balanced taste. · Refreshing digestive.

Sweet almond-flavored liqueur. · Intense aroma of marzipan and bitter almonds. · Sweet and velvety on the palate.

Pomace distillate aged in wooden barrels. · Amber color with notes of vanilla and spices due to the wood. · Smooth and complex taste.

Organic grappa produced in Tuscany. · Pure and aromatic distillate derived from organic grapes. · Clean and fragrant taste.

Traditional grappa from the Piedmontese region of Monferrato. · Dry and decisive taste. · A classic Italian distillate.

Aromatic liqueur based on gin infused with rosemary. · Intense herbaceous aroma and balsamic taste. · Unique and refreshing digestive.

Sweet orange-flavored liqueur. · Fruity and citrusy taste. · Pleasant sweet end to the meal.

Liqueur made from mandarins. · Very fragrant and sweet. · Recalls the flavors of winter and fresh citrus.

Wine flavored with sour cherries (wild cherries). · Sweet, fruity, and slightly tart. · Pairs perfectly with chocolate desserts.

Sweet and rich Portuguese fortified wine. · Notes of dried fruit, caramel, and spices. · Meditation or dessert wine.

Sweet Italian wine made from dried grapes. · Dense, golden, and very sweet with notes of honey and apricot. · Pairs well with dry biscuits or cheeses.

Very strong and balsamic herbal and spice-based liqueur. · Minty and very bitter taste. · Considered a powerful digestive.