Impiccetta

Slices of cured prosciutto served with fresh, sweet melon. A classic Italian appetizer balancing salty and sweet.

Whole artichoke fried twice to make it crispy and golden, a specialty of Jewish-Roman cuisine. The leaves are like chips, the heart remains soft.

Artichoke stewed with mint, garlic, and parsley. Soft and flavorful, served with its own sauce.

Mixed seasonal vegetables battered and fried. Crispy outside and tender inside.

Selection of sliced Italian cured meats, such as prosciutto, salami, and loin. Often served with bread.

Selection of cured meats served with fresh and creamy buffalo mozzarella.

Prosciutto crudo served with whole buffalo mozzarella. A fresh and flavorful combination.

Selection of local cheeses, usually served with honey or jams.

Toasted bread slices topped with various ingredients such as tomato, olive pâté, or vegetables.

House special bruschetta with rich and flavorful toppings.

Traditional peasant dish with stewed beans and pork rind in tomato sauce. Rich and hearty.

Lamb offal (heart, lungs, liver) stewed with onion and sometimes artichokes. Typical Roman dish with an intense flavor.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Clams sautéed with oil, garlic, and white wine. A classic and delicate seafood appetizer.

Sautéed mussels and clams. Combines the intense flavors of mussels with the delicacy of clams.

Battered and fried cod fillet. Crispy and golden on the outside, soft on the inside.

Fresh anchovies, breaded or floured and fried. Small blue fish with a tasty flavor, to be eaten whole.

Fresh egg pasta coated with a Pecorino Romano cream and abundant black pepper. Intense, salty, and spicy flavor.

Pasta with crispy guanciale, Pecorino Romano cheese, and black pepper. It's the ancestor of carbonara, without egg.

A variation of classic gricia, possibly enriched with additional ingredients for a more rustic flavor.

Short pasta served with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine.

Pasta with a cream of egg yolk, Pecorino Romano cheese, guanciale, and black pepper. Rich, creamy, and flavorful.

Pasta with oxtail stew sauce, a braised oxtail dish. Very rich and meaty flavor.

Historic Roman dish with milk-fed veal intestine stewed with tomato. The pajata creates a creamy and unique sauce.

Simple spaghetti seasoned with olive oil, sautéed garlic, and hot chili pepper. A quick and tasty classic.

Fresh pasta served with sautéed porcini mushrooms. Earthy and aromatic flavor.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan, baked in the oven.

Spaghetti served with clams, garlic, oil, and parsley. A fragrant and delicate seafood dish.

Fresh pasta with mussels and pecorino cheese. A typical surf and turf combination from Lazio cuisine.

Fresh pasta coated in a pink langoustine cream. Sweet and delicate flavor.

Octopus cooked with tomato and eggplant, inspired by the famous Sicilian Pasta alla Norma.

Breaded and fried calamari rings and shrimp. Crispy and flavorful dish, served with lemon.

Grilled beef cut. Juicy and flavorful, for meat lovers.

Typical Umbrian pork sausages grilled. Rustic and spicy flavor.

Traditional oxtail stew with celery, tomato, raisins, and pine nuts. The meat is very tender and falls off the bone.

Chicken stewed with peppers, tomato, and onion. A colorful and tasty main course.

Thin slices of veal with prosciutto crudo and sage, cooked in white wine. Tender and flavorful.

Tripe stewed for a long time with tomato, mint, and Pecorino Romano cheese. A humble dish but rich in flavor.

Layered baked eggplant flan with tomato, mozzarella, and Parmesan. Soft and stringy.

Grilled lamb chops. Eaten with hands because they 'burn the fingers'.

Roast lamb served with roasted potatoes. A classic Roman holiday dish.

Breaded and fried meatballs. Crispy outside and soft inside.

Small meatballs slowly cooked in tomato sauce.

Prime grilled beef fillet. Lean and very tender cut.

Beef fillet served with a choice of sauce (often green pepper or mushroom).

Selection of mixed meats (beef, pork, lamb) grilled. Ideal for tasting different cuts.

Boneless and seasoned roasted pork, homemade. Flavorful and aromatic.

Leafy green vegetable with a slightly bitter taste, sautéed in a pan with garlic and chili pepper.

Fried potato sticks, golden and crispy.

Diced potatoes roasted in the oven, usually with rosemary.

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

Mixed grilled vegetables (zucchini, eggplant, peppers).

Fresh vegetables available based on the current season.

Artisanal desserts prepared by the restaurant. Ask your waiter for the day's selection.

Large bottle of mineral water.

Non-alcoholic carbonated drinks such as orangeade, cola, or soda.

Large glass bottle of Coca Cola.

House-selected house red or white wine. Simple and genuine.

Fresh and thirst-quenching Italian lager draft beer.

Classic Italian espresso.

Espresso with foamed milk.

Black tea flavored with bergamot.

Herbal digestifs, to be drunk after a meal.

Complete tasting menu including appetizers, pasta samplings, a main course, a side dish, and drinks. An excellent choice to try various specialties.

Extensive tasting menu with an extra glass of wine compared to the basic version.