Felice a Testaccio | ROMA

Fried rice croquette with a molten mozzarella and meat ragù center. A classic of Roman street food.

Sweet cured Parma ham, thinly sliced.

Fresh mozzarella made with buffalo milk. Soft, juicy, and delicate in flavor.

Rolled eggplant slices with cheese and tomato, baked.

Dish made with beaten eggs cooked in a pan with fresh seasonal vegetables.

Small boiled meatballs, breaded and fried. Crispy outside and soft inside.

Thick, long fresh egg pasta with a cream of Pecorino Romano cheese and black pepper.

Fresh pasta simply dressed with butter, tomato sauce, and parmesan.

Long hollow pasta with tomato sauce, crispy guanciale, and pecorino.

Pasta with a creamy sauce made from eggs, pecorino romano, guanciale, and black pepper.

Short ridged pasta with guanciale and pecorino romano. A variation of amatriciana without tomato.

Spaghetti with fresh cherry tomatoes, a mix of aromatic herbs, and a sprinkle of salted ricotta.

Filled pasta served with cherry tomatoes, fresh aromatic herbs, and salted ricotta.

Fresh filled pasta dressed with a classic tomato and fresh basil sauce.

Meatballs slow-cooked in a rich tomato sauce.

Large baked meatball, served with creamy mashed potatoes.

Roasted young lamb, typical of Roman cuisine, tender and flavorful.

Rolled meat slices cooked in tomato sauce.

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

Grilled beef steak.

Roasted veal cut served with mashed potatoes.

Grilled beef served sliced, often with arugula and Grana cheese.

Breaded and fried meat slices until golden.

Salad with lettuce and fresh leafy green vegetables.

Salad with various types of fresh vegetables.

Potatoes cut into pieces and roasted in the oven, usually with rosemary.

Boiled beans simply dressed with extra virgin olive oil.

Seasonal vegetables served boiled or sautéed with garlic and oil.

Whole artichoke slow-cooked with garlic, parsley, and mint. Tender and flavorful.

Chicory sprouts served raw with a dressing of anchovies, garlic, and vinegar.

Boiled and mashed potatoes, mixed with milk and butter for a creamy consistency.

Boiled asparagus dressed with lemon juice and oil.

Sweet peas cooked in a pan with cubes of savory ham.

Famous spoon dessert with mascarpone cream, coffee, and a base of shortcrust pastry or biscuit.

Selection of desserts prepared in-house.

Chocolate and cream cake with cherries, typical of German tradition.

Delicate dessert made of hazelnut pasta discs and a ricotta and pear cream.

Spoon desserts served cold, with a texture similar to ice cream but softer.

Truffle-shaped gelato, often coated in cocoa.