La Fraschetta di Grottaperfetta

A rich mixed appetizer of Roman specialties. Includes cured meats, cheeses, and seasoned focaccia. Enjoyed as a shared starter.

A large appetizer platter designed for two people. It offers a variety of cured meats, cheeses, and focaccia. Ideal for sharing with company.

Slices of toasted bread seasoned with fresh homemade sauces. Toppings vary based on seasonal ingredients. Crispy and flavorful.

A classic Italian pairing of cured ham and fresh buffalo mozzarella. Sweet and savory flavor balanced with a soft texture. Served cold.

Fresh salad with tomatoes, buffalo mozzarella, and basil. Dressed with olive oil. Light and refreshing.

A fried croquette filled with pecorino cheese cream and black pepper. Crispy outside and creamy inside. Eaten hot by hand.

Fried rice ball with tomato sauce and a heart of melted mozzarella. Typical Roman street food. The mozzarella stretches like a telephone cord when opened.

Sandwich of mozzarella and cooked ham, breaded and fried. Golden and crispy with a gooey filling. A delicious and hearty appetizer.

Cod fillet, battered and fried. Crispy and light. Typical of Roman tradition.

Porchetta dish served with warm focaccia and lard. The warmth of the focaccia melts the lard, making it delicious. A rustic and flavorful experience.

Porchetta wrapped in batter and fried, served with fries and pepper sauce. A crispy twist on classic fish and chips. Rich and indulgent.

Meatballs made with porchetta, fried until golden. Accompanied by an aromatic thyme mayonnaise. Flavorful bites.

Porchetta baked in a pan with melted caciocavallo cheese. Hot, stringy, and very flavorful dish. Ideal for cheese lovers.

Layers of porchetta and potatoes, enriched with stracciatella and seasonal cream. An elaborate presentation rich in flavors. Hearty dish.

A rolled piadina filled with porchetta, fresh vegetables, and yogurt sauce. Similar to a kebab but with Italian ingredients. Tasty and easy to eat.

Long pasta seasoned with a cream of eggs, pecorino, crispy guanciale, and black pepper. A rich and creamy Roman classic. Enjoy it piping hot.

Short pasta seasoned with tomato sauce, guanciale, and pecorino. Intense and slightly spicy flavor. A pillar of Lazio culinary tradition.

White version of Amatriciana, without tomato. Pasta seasoned with guanciale, pecorino, and black pepper. Savory and decisive taste.

Pasta seasoned simply with Roman pecorino cheese and abundant black pepper. Creamy and spicy. An iconic dish for its simplicity and flavor.

Short pasta seasoned with tomato sauce, garlic, and chili pepper. Spicy and aromatic dish. Perfect for those who love strong flavors.

Pasta seasoned with milk-fed veal intestine cooked in tomato sauce. A historic dish of poor Roman cuisine. Unique flavor and soft texture.

Roman-style gnocchi made with semolina, served with a rich oxtail sauce. Traditional Thursday dish. Very flavorful and hearty.

Veal slices with cured ham and sage, cooked in white wine. Served with potatoes. Tender and aromatic meat.

Roasted suckling lamb with potatoes. Tender and flavorful meat, typical of Roman holidays. Served hot.

Tripe stewed in tomato with mint and pecorino romano. A very flavorful traditional peasant dish. Soft texture and decisive taste.

Lamb offal (heart, lungs, liver) cooked with onion and sometimes artichokes. Rustic dish with intense flavor. Highly appreciated in Rome.

Oxtail stewed slowly with tomato, celery, and spices. The meat becomes very tender and falls off the bone. Rich and succulent dish.

Whole or cut chicken roasted in the oven with potatoes. Crispy skin and juicy meat. A simple and tasty main course.

Meatballs cooked in tomato sauce, enriched with pecorino. Soft and homemade. We recommend 'scarpetta' (mopping up the sauce with bread).

Wedge-cut potatoes baked with aromatic herbs. Golden outside and soft inside. Classic side dish.

Boiled chicory then sautéed with garlic, oil, and chili pepper. Slightly bitter and spicy flavor. Typical Roman vegetable.

Large mixed salad enriched with ingredients such as tuna, mozzarella, and corn. Fresh and complete. Can be a light meal or a rich side dish.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Creamy and sweet.

Cheesecake with a biscuit base. Served cold, often with fruit or chocolate toppings. Dense and sweet.

Rich cake with white and dark chocolate, served with a scoop of cream ice cream. Decadent and indulgent.

Traditional tart from Jewish-Roman cuisine. Filled with sweet ricotta and sour sour cherries. Unique flavor contrast.

Spherical ice cream covered in cocoa or sprinkles. Creamy or liquid center. Classic cold dessert.

Dry, donut-shaped cookies made with wine, to be dipped in sweet passito wine. Rustic and crunchy.

Frozen fruit dessert, dairy-free. Available in various flavors like lemon or berries. Refreshing and digestive.