La Fraschetta di Castel Sant’Angelo

A rich starter dish with a selection of cured meats, cheeses, and typical local vegetable preparations. Ideal for tasting different flavors at once. · Flavors range from the saltiness of cured meats to the strong taste of cheeses. To share or enjoy as a light main course.

A selection of small, tasty appetizers to stimulate the appetite. May include fried items, vegetables, or small savory bites.

Slices of toasted bread topped with various ingredients such as fresh tomato, olive pâté, or vegetable creams. Crispy and flavorful. · Served in portions of 5 pieces with assorted seasonings.

Slices of boneless roasted pork, seasoned with aromatic herbs (rosemary, garlic, pepper) and slow-cooked. The meat is juicy and flavorful, with a crispy outer crust. · A classic Roman street food served here as a dish.

Fresh raw seasonal vegetables, dressed with oil and vinegar or lemon. A light and refreshing side dish.

A classic Roman pairing: salty prosciutto crudo served with sweet fresh figs. The sweet-salty contrast is the main characteristic of this seasonal dish.

Tomato rice croquette with a melting mozzarella heart, breaded and fried. Crispy outside and soft inside. · The quintessential Roman street food, to be eaten hot.

A variation of the classic supplì with a rich filling based on a ragù of chicken giblets. Intense and rustic flavor.

Pasta with a cream of egg yolk, pecorino romano, crispy guanciale, and abundant black pepper. Does not contain cream. · Rich, savory, and creamy. One of Rome's signature dishes.

Pasta with tomato sauce, browned guanciale, and pecorino romano. Slightly spicy if chili pepper is added. · A strong and flavorful taste, typical of Lazio cuisine.

Considered the ancestor of Carbonara and Amatriciana. Pasta seasoned with crispy guanciale, pecorino romano, and black pepper. No egg or tomato. · Intense flavor given by the fat of the guanciale and the saltiness of the cheese.

Pasta tossed with Pecorino Romano cheese and abundant ground black pepper. The combination creates a flavorful and spicy cream. · A simple dish but with complex technique, much loved in Rome.

Pasta with tomato sauce, garlic, and abundant chili pepper. A simple dish with a decidedly spicy flavor.

Fresh egg pasta in wide ribbon shapes, served with a slow-cooked veal ragù and sprinkled with Parmesan. · A rich and hearty dish, typical of Sunday lunch.

Thin slices of veal with a sage leaf and a slice of prosciutto crudo on top, cooked in white wine and butter. Very tender and flavorful. · The name means 'jump in your mouth' to indicate how tasty and easy they are to eat.

Young lamb roasted in the oven, often with potatoes, garlic, and rosemary. The meat is very tender and flavorful, a classic of Roman holidays.

Oxtail stew cooked very slowly with tomato, celery, and other vegetables. The meat becomes so tender it falls off the bone. · A rich and succulent dish from the 'quinto quarto' (offal cuts).

Lamb offal (heart, lungs, liver) cooked in a pan, traditionally with onion and artichokes. A dish with an iron-like flavor and a particular texture. · An ancient specialty of Roman cuisine.

Tripe (beef stomach) cut into strips and slow-cooked in a sauce with tomato, Roman mint, and pecorino. Tender and aromatic.

Half roasted chicken served with potatoes. Simple, crispy outside and soft inside.

Chicken cooked in a pan with tomato, vegetables, wine, and herbs. A moist and flavorful dish, great for dipping bread.

Potatoes, likely roasted or fried, served as a side dish.

Leafy green vegetable with a slightly bitter taste, typically sautéed in a pan with garlic, oil, and chili pepper. · A very traditional side dish in Rome.

Famous Italian layered dessert: ladyfingers dipped in coffee, alternated with a cream of mascarpone and eggs, dusted with bitter cocoa.

Fresh cheesecake on a crumbled biscuit base. Served with various toppings.

Soft or moist chocolate cake served with a scoop of ice cream.

A light and refreshing frozen dessert based on fruit or other flavors, without milk. Often consumed at the end of a meal for digestion.

Typical Italian spherical frozen dessert, with a soft center and coated in cocoa or sprinkles.

Rustic dry ring-shaped biscuits, made with wine and anise seeds, coated in sugar. Served with sweet wine (Passito) for dipping.

A special dessert that revisits the classic panna cotta with the addition of peanut butter ice cream and citrus notes.

White wine served by the glass. Generally fresh and fruity, it pairs well with appetizers and light first courses.

Red wine served by the glass. Robust and full-bodied, ideal for accompanying meat dishes like abbacchio or coda.

Rosé wine served by the glass. A fresh and versatile middle ground, with fruity notes.

House wine served in a carafe. A traditional and convenient option to accompany a meal with company.

Beer served directly from the tap, fresh and with the right foam.