il Gallo Nero

Fresh egg pasta in wide ribbon shapes, seasoned with a rich wild boar ragù. The flavor is intense and wild, typical of Tuscan and Lazio tradition.

Fresh egg pasta served with a classic tomato-based minced meat ragù. A hearty and flavorful dish.

Egg pasta seasoned with a creamy gorgonzola sauce, enhanced by the freshness of pachino tomatoes and arugula. A balance between the strong cheese flavor and the sweetness of the tomatoes.

Short pasta seasoned with a spicy tomato sauce, garlic, and parsley. A classic Roman dish with a decisive flavor.

Simple but flavorful dish of spaghetti sautéed with olive oil, browned garlic, and spicy chili pepper.

Egg pasta seasoned with sautéed porcini mushrooms. A dish with an intense forest aroma and delicate flavor.

Meat-filled pasta served with a rich tomato meat sauce. A traditional and comforting dish.

Short ridged pasta seasoned with crispy guanciale, pecorino romano, and black pepper. It is the ancestor of carbonara and amatriciana, without egg or tomato.

Pasta served with the oxtail stew sauce, a humble traditional Roman dish rich in flavor and very tender.

Rice slowly cooked with an asparagus cream. A creamy and delicate dish with a spring flavor.

Creamy risotto with porcini mushrooms. A classic autumn first course rich in umami flavor.

Spaghetti sautéed with fresh clams, garlic, olive oil, and parsley. A classic, fresh, and flavorful seafood dish.

Spaghetti served with a sauce made from small octopuses. The flavor is rich and slightly sweet.

Spaghetti with a mix of seafood including clams, mussels, prawns, and calamari. A triumph of marine flavors.

Long, flat pasta seasoned with salmon, often in a creamy or pink sauce. Delicate and enveloping flavor.

Spaghetti seasoned with a tomato and tuna sauce. A simple, flavorful, and very common dish.

Egg pasta with shrimp, zucchini, and cherry tomatoes. A fresh and summery combination, light and tasty.

Soft meatballs slowly cooked in tomato sauce. A classic Italian home-style dish.

Grilled beef steak served with lightly sautéed seasonal vegetables. Simple and protein-rich.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. A very flavorful typical Roman dish.

Floured veal slices pan-seared, served with a fresh lemon sauce. Tender and tangy.

Simple grilled chicken breast. Light and healthy.

Veal cut with ossobuco, slowly stewed with tomato and vegetables according to Roman tradition. The meat is very tender.

Oxtail stew with celery, tomato, and spices. A historic Roman dish, rich and gelatinous, to be eaten even with your hands.

Grilled beef steak sliced, served on a bed of fresh arugula and parmesan shavings. Tasty and light.

Sliced beef steak served with porcini mushrooms and truffle. A prized dish with intense forest aromas.

Grilled lamb chops, to be eaten very hot with your hands (hence the name "scottadito"). Typical of Lazio.

Lamb cooked with a Nero d'Avola red wine reduction, which gives the meat a rich and fruity flavor.

Tripe stewed with tomato sauce, Roman mint, and pecorino cheese. A humble traditional Roman dish with a unique and decisive flavor.

Whole or fillet sea bass grilled. White, delicate, and light meat.

Sea bass cooked stewed with cherry tomatoes, oil, and herbs. The stewed cooking keeps the fish very tender.

Cod fillet baked or stewed with tomato, raisins, and pine nuts, typical of Jewish-Roman cuisine.

Floured squid rings fried until golden. Crispy outside and tender inside, usually served with lemon.

Whole grilled calamari, seasoned with oil and parsley. A lighter alternative to fried.

Rich salad with eggs, mozzarella, olives, tomatoes, and artichokes. A fresh and nutritious single dish.

Version of Caesar Salad with lettuce, chicken, and pink sauce. Simple and tasty.

Fresh salad with lettuce, tomatoes, olives, and mozzarella cubes. Light and Mediterranean.

A variation of the Caprese salad with arugula, tomatoes, and prized buffalo mozzarella. Fresh and milky taste.

Mixed salad with tuna, olives, and onions. A flavorful and complete salad.

Simple sliced ripe tomatoes seasoned with fresh basil. Fresh and essential side dish.

Classic side salad with lettuce, tomatoes, carrots, and olives.

Whole artichokes, cleaned and cooked upside down with mint, garlic, and oil. Tender and aromatic, a must of Roman cuisine.

Spinach served either simply boiled with lemon (all'agro) or sautéed with butter and parmesan.

Boiled chicory then sautéed in a pan with garlic and chili pepper. Bitter and spicy flavor.

Fried potato sticks, golden and crispy.

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy outside and soft inside.

The most classic pizza with tomato, mozzarella, and basil. Simple and perfect.

Pizza with tomato, mozzarella, and anchovies. Savory and decisive flavor.

Classic Margherita pizza enriched with fresh cherry tomatoes and buffalo mozzarella.

House special pizza with smoked scamorza, zucchini, smoked ham, and mozzarella.

Pizza with tomato, mozzarella, and spicy salami (diavola).

White pizza with a selection of four melted cheeses. Rich and creamy.

Small bottle of beer.

Large bottle of beer.

Large bottle of mineral water, still or sparkling.

Classic Coca-Cola in a glass bottle.

Sugar-free Coca-Cola.

Carbonated drink with lemon and lime flavor.

Carbonated drink with orange flavor.

Fresh juice obtained from pressing oranges.

Apple juice.

Cold tea, usually lemon or peach flavored.

Mixed alcoholic beverage.

Glass of Italian sparkling wine Prosecco.

Bottle of house white wine.

Half bottle of house white wine.

Bottle of house red wine.

Half bottle of house red wine.

A single glass of house wine, choice of white or red.

Basket of bread to accompany the meal.