Il Ciociaro

Fresh bread from the renowned Roscioli bakery. Served as an accompaniment to the meal, crispy outside and soft inside.

Thin and crispy Roman-style focaccia. Dressed with extra virgin olive oil and salt, perfect for snacking.

Battered and fried zucchini flowers. Some are plain, others filled with buffalo mozzarella and anchovies for a savory contrast.

Tasting of premium cured meats including Spanish varieties like Patanegra and Italian ones like Cinta Senese.

An abundant assortment of selected artisanal cured meats and cheeses. Ideal for sharing as an appetizer for two.

Homemade cured ham served with fresh buffalo mozzarella. A classic Italian pairing.

Fresh salad with three varieties of tomatoes, buffalo mozzarella, and fragrant basil. Dressed with olive oil.

Warm eggplant bake prepared in the style of parmigiana, with tomato, mozzarella, and Parmesan.

Whole artichoke, twice-fried according to Jewish-Roman tradition. The leaves become crispy like chips while the heart remains tender.

Artichoke slowly stewed with garlic, parsley, and mint. Tender and flavorful, served with its cooking juices.

Seafood salad served warm, with mollusks and crustaceans gently steamed to preserve their natural flavor.

Small, floured octopus fried until golden. Crispy outside and tender inside, usually served with lemon.

Very fresh, premium oysters, served raw. Salty flavor and meaty texture.

Pan-sautéed mollusks with oil, garlic, parsley, and white wine. Served with croutons.

Pressed octopus, thinly sliced like cured meat. Simply dressed with oil and lemon.

Small mozzarella with a creamy center served with sweet pears, honey, and orange zest. An appetizer playing on sweet and savory contrasts.

A variation of the fried artichoke served on a creamy pecorino cheese and black pepper sauce, inspired by Cacio e Pepe pasta.

Raw, crunchy, and slightly bitter Puntarelle (catalogna chicory shoots). Dressed with a flavorful sauce of anchovies, garlic, and vinegar.

Fresh porcini mushrooms prepared as preferred: fried in a crispy batter or baked to enhance their aroma.

Raw beef, hand-chopped, seasoned and served with fresh, creamy buffalo stracciatella.

An enriched version of classic Roman puntarelle (chicory shoots), served with anchovy sauce and creamy burrata stracciatella.

An iconic Roman dish with tomato sauce, crispy guanciale, and Pecorino Romano. Creamed directly in the cheese wheel for unique creaminess.

Considered the ancestor of Carbonara and Amatriciana. Pasta with sautéed guanciale, pecorino, and black pepper, without tomato or eggs.

Classic Roman creamy dish made with egg yolks, pecorino, black pepper, and crispy guanciale. Rich and flavorful, without cream.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan, baked until golden.

Fresh pasta filled with ricotta and spinach. A delicate and classic dish, usually dressed with butter and sage or a light tomato sauce.

Thick and comforting soup of short pasta and chickpeas, flavored with rosemary and olive oil. A humble traditional dish.

One of the pillars of Roman cuisine. Pasta coated with an emulsified cream of Pecorino Romano and abundant black pepper.

Fresh egg pasta served with sautéed fresh porcini mushrooms. A dish with intense forest aromas.

Fresh pasta served with a rich sauce of mollusks, crustaceans, and cherry tomatoes. Intense sea flavor.

Spaghetti with sautéed clams (white sauce), enhanced with a sprinkle of bottarga (dried fish roe) for an extra savory touch.

Large fresh pasta ravioli filled with fish, dressed with a light cherry tomato sauce.

Very thin egg pasta similar to tagliolini, typical of the village of Canepina. Usually served with rich meat sauces.

Tender cut of beef served with an aromatic and slightly sweet pink peppercorn sauce.

Thin slices of veal quickly cooked with prosciutto and sage, deglazed with white wine. A typical Roman main course.

Tender meatballs slow-cooked in tomato sauce. Served with creamy mashed potatoes.

Tripe stewed for a long time with tomato, mint, and Pecorino Romano. A very flavorful dish from traditional peasant cuisine.

Thick-cut T-bone steak, grilled over charcoal. Served rare. Price is per kilogram.

Lean and very tender beef cut, grilled. Served with roasted potatoes.

Grilled beef steak, flavorful and juicy. Accompanied by roasted potatoes.

Young lamb cut into pieces and pan-fried with aromatic herbs, olives, and cherry tomatoes. Rustic and intense flavor.

Oven-roasted leg or shoulder of lamb with potatoes. The meat is tender and the skin is crispy.

Grilled beef, sliced and served with sautéed porcini mushrooms. A union of earthy and meaty flavors.

Whole or cut suckling pig roasted. Very tender meat and crispy rind, served with potatoes.

Boneless beef ribeye (sirloin), characterized by good marbling of fat that makes it flavorful when grilled.

Flavorful bone-in steak, ideal for quick grilling. Price per kilogram.

Fresh fish available daily. Ask staff for variety and cooking method.

Whole sea bass baked under a crust of coarse salt, which preserves the moisture and delicate flavor of the fish.

Salt-cured cod, desalted and stewed with potatoes, olives, and cherry tomatoes. A flavorful and traditional dish.

Oven-baked turbot on a bed of potatoes. White, firm, and delicate flesh.

Oven-baked sea bass fillet or whole fish with a side of potatoes.

Fresh calamari pan-sautéed with artichokes. A classic Roman sea-and-land pairing.

Mixed fried calamari rings and shrimp. Light and crispy, served with lemon.

Artichoke stewed with garlic and mint, served tender and whole.

Crispy fried artichoke, opened like a flower, a specialty of the Jewish Ghetto of Rome.

Green vegetable similar to broccoli rabe, sautéed in a pan with garlic and chili pepper.

Wild chicory with a bitter taste, boiled and then sautéed with garlic and chili pepper.

Fresh salad with mixed seasonal vegetables.

Choice of crispy french fries or oven-roasted potatoes with rosemary.

Famous Italian spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Prepared fresh at your table.

Layered dessert resembling a sandwich, filled with rich mascarpone cream and fresh berries.

Profiteroles filled with cream or custard, covered with a generous drizzle of hot chocolate sauce.

Choux pastry filled with classic vanilla pastry cream, served with a berry sauce.

Warm oven-baked cake with a molten chocolate center. Served hot with fresh cream for contrast.

Shortcrust pastry tart filled with red fruit jam or compote, made according to a traditional recipe.

Milk and egg custard baked in a water bath, served with liquid caramel. Smooth and silky texture.

Frozen fruit dessert without milk, refreshing and digestive. Available in various fruity flavors.

Selection of fresh cut fruit, varies by season.

Cup of fresh mixed berries (raspberries, blueberries, blackberries).

Berries served with a scoop of ice cream, usually custard or vanilla.