Giggetto

Artichoke fried twice according to Jewish-Roman tradition. The leaves become crispy like chips while the heart remains tender. An iconic Roman appetizer.

Desalted cod fillet, coated in a light batter and fried until golden. Crispy on the outside and soft on the inside. Classic Roman street food.

Fried zucchini flower stuffed with stringy mozzarella and an anchovy fillet. Coated in batter and fried. A perfect balance between the sweetness of the flower and the saltiness of the anchovy.

Fried rice croquette with tomato and a melted mozzarella center. Breaded and fried. It's called 'al telefono' (on the phone) because the hot mozzarella forms a string when pulled apart.

Mashed potato croquette, breaded and fried in a cylindrical shape. Soft and flavorful, a classic fried appetizer.

Fried croquette made from cod and potatoes. Flavorful and crispy, a delightful way to enjoy fish.

Basket of homemade bread served to accompany the meal. Ideal for 'making the plate clean' with the sauces from the first courses.

Dish based on mixed seafood (mussels, clams, shrimp, squid) in a light tomato sauce or white sauce. Available with rice or spaghetti.

Spaghetti served with fresh clams, garlic, oil, chili pepper, and parsley. A simple yet flavorful classic of Italian seafood cuisine.

Short pasta dressed with a spicy tomato sauce, garlic, and chili pepper. Often finished with fresh parsley.

Spaghetti dressed with tomato sauce and tuna. A flavorful and robust dish.

A historic dish of Roman cuisine. Pasta served with a tomato sauce and the milk-fed veal's small intestine (pajata), which gives it a unique and creamy flavor.

Long, flat fresh pasta served with sautéed fresh artichokes. A delicate dish that enhances the flavor of Roman artichokes.

Fresh egg pasta dressed with flavorful porcini mushrooms. Fragrant and earthy, a classic autumn dish.

Fresh egg pasta served with your choice of classic meat ragù or simple tomato and basil sauce.

Fresh pasta rolls filled with minced meat, covered in béchamel and tomato sauce, baked in the oven.

One of Rome's most famous dishes. Spaghetti dressed with a cream of egg yolk, pecorino romano, crispy guanciale, and abundant black pepper.

The ancestor of carbonara and amatriciana. Pasta dressed with crispy guanciale, pecorino romano, and black pepper. No tomato and no eggs.

Thick spaghetti dressed with tomato sauce, crispy guanciale, pecorino romano, and a touch of chili pepper. Strong and flavorful taste.

Fresh pasta similar to spaghetti but thicker, dressed with a cream made by emulsifying grated Pecorino Romano and abundant toasted black pepper.

Artichoke quarters battered and fried. Crispy and tasty.

Prime cut of veal cooked on the grill. Tender and juicy meat, served simply to enhance its natural flavor.

Cut of beef with the central bone, slow-stewed with mushrooms and peas in a rich sauce. The meat becomes very tender and falls off the bone.

Selection of battered and fried seasonal vegetables. A rich side dish or a light main course.

Mixed fried meats and vegetables, Roman style. Usually includes lamb chops, artichokes, zucchini, and other seasonal ingredients.

Mozzarella sandwich enclosed between two slices of bread, dipped in egg and fried. Golden and stringy.

Layers of fried eggplant baked with tomato sauce, mozzarella, and parmesan. Rich and comforting.

Noble cut of beef cooked on the grill. Very tender and lean.

Beef fillet served with a creamy green pepper sauce. An international cuisine classic with a strong yet refined taste.

Grilled beef steak. Simple and tasty, for red meat lovers.

Traditional Roman dish made from lamb offal (lung, heart, liver) cooked in a pan with artichokes, onion, and white wine. Intense and characteristic flavor.

Tripe (beef stomach) slow-cooked in a tomato sauce with Roman mint and pecorino. Tender and flavorful.

Oxtail stewed for hours with tomato, celery, pine nuts, raisins, and bitter chocolate. The meat becomes very tender and the sauce very thick and rich.

Roast suckling lamb with potatoes, rosemary, and garlic. Tender and fragrant.

Lamb chops quickly cooked on the grill. Strictly eaten with hands, hence the name 'scottadito' (finger-burning).

Lamb cooked in a pan with vinegar, rosemary, garlic, and anchovies. A rustic dish with a strong flavor.

Battered and fried lamb brain. It has a creamy texture and a delicate flavor.

Fried lamb glands (thymus). Crispy outside and soft inside, considered a delicacy of the Roman 'quinto quarto' (fifth quarter).

Boiled veal tongue, thinly sliced, served with a sauce made from parsley, anchovies, capers, and garlic.

Thin slices of veal topped with prosciutto and sage, cooked in white wine and butter. A quick and flavorful main course.

House specialty. Stuffed meat rolls, cooked in a flavorful sauce.

Classic roast veal cooked in the oven, served sliced with its cooking juices.

Fresh shrimp, floured and fried. Crispy and flavorful.

The classic mixed fried seafood with calamari rings and shrimp. Served with lemon.

Whole or fillet fresh sea bass cooked on the grill. Fish with white and delicate flesh.

Fresh sea bream grilled. Firm and flavorful flesh, seasoned with oil and lemon.

Breaded and fried fresh anchovies. A humble blue fish dish, but rich in flavor and omega-3.

Baked dish of anchovies and endive (scarola). A typical dish of Jewish-Roman cuisine.

Boiled spinach sautéed with garlic and oil, or served with lemon.

Field chicory sautéed in a pan with garlic, oil, and chili pepper. Characteristic bitter taste.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Sweet peas cooked in a pan with diced prosciutto and onion.

Roman broccoli boiled and dressed with oil and lemon, or sautéed.

Catalonian chicory sprouts served raw with a dressing of oil, garlic, vinegar, and pounded anchovies. Fresh and crunchy.

Fresh cheese made from sheep's or mixed milk, typical of the Rome area. Delicate flavor and soft texture.

Aged hard cheese, served in flakes or pieces. Rich and savory flavor.

Aged and salted sheep's cheese. Very intense and spicy flavor.

Cup of fresh strawberries, served plain or with lemon and sugar.

Fresh strawberries served with a scoop of cream or vanilla ice cream.

Slices of fresh pineapple.

Fresh pineapple served with ice cream.

Selection of homemade cakes and desserts shown at the counter.

Creamy artisanal ice cream. Classic Italian flavors.

Cream or vanilla ice cream served immersed in hot espresso coffee or a liqueur.

Famous frozen dessert from Pizzo Calabro. A sphere of chocolate and hazelnut ice cream (black) or coffee and milk (white) with a molten center.

Tiramisu flavored ice cream, with notes of coffee, mascarpone, and cocoa.

Light and refreshing frozen dessert made from lemon juice and sugar. Excellent as a digestive.

50cl bottle of mineral water.

1-liter bottle of mineral water.

Carafe of local wine, white or red, produced in the vicinity of Rome (Castelli Romani).