La Fraschetta di San Paolo

A complete menu offering a taste of traditional Roman cuisine. Includes mixed appetizer, a classic first course of your choice, house wine, and dessert. Ideal for trying various specialties in one meal.

A richer tasting menu that adds the 'Coccetti' (hot and cold appetizers) to the mixed platter. It also includes a Roman first course of your choice, wine, and sweet cookies. Perfect for those who want a more varied appetizer experience.

The most complete experience with rich appetizers and a mixed meat grill as the main course. Accompanied by a side dish, wine, and dessert. Recommended for those who prefer meat over pasta.

A rich platter of mixed cured meats, cheeses, porchetta, and buffalo mozzarella. Ideal for sharing as a rustic and flavorful start to a meal. It pairs perfectly with homemade bread.

The larger version of the mixed appetizer, which also includes hot and cold tastings served in small earthenware dishes. It offers a complete overview of traditional Roman flavors.

A selection of five small appetizers served in earthenware dishes, varying between hot and cold recipes. A delightful way to taste different typical preparations.

Sliced Porchetta di Ariccia IGP, served on a platter. Spiced roasted pork with rosemary, garlic, and pepper, with a crispy rind and tender interior.

A classic sweet Roman bun (maritozzo) filled with a savory mix of lamb offal stewed with onion (coratella). A unique and traditional sweet and savory contrast.

Slices of aged cured ham served with fresh and juicy buffalo mozzarella. A classic, fresh, and light combination.

Fried rice croquette with a melting mozzarella center, breaded and fried. 'Al telefono' refers to the mozzarella stretching like a telephone cord when the supplì is split in half.

A fried croquette filled with flavorful porchetta, served on a cream of Pecorino cheese and black pepper. A rich and indulgent appetizer.

A fried cube of pasta, crispy on the outside and soft on the inside. It gets its name from the typical paving blocks of Roman streets.

Desalted cod fillet coated in batter and fried until golden. Crispy on the outside and tender on the inside, it's a classic of Roman street food.

Short pasta coated with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and intensely flavored.

Fresh egg pasta, simply dressed with Pecorino Romano cheese and abundant black pepper. A savory and spicy cream coats the pasta.

Short, hollow pasta dressed with tomato sauce, crispy guanciale, and Pecorino. A flavorful red sauce with the distinct taste of cured pork.

Considered the ancestor of Carbonara and Amatriciana, it's pasta dressed with crispy guanciale, Pecorino, and pepper, without eggs or tomato. Rustic and decisive flavor.

Special pasta dish that varies daily based on seasonal ingredients and the chef's creativity. Ask staff for details.

A simple and classic dish of pasta with fresh tomato sauce and basil. Light and suitable for all palates.

Minced meat meatballs prepared according to traditional homemade recipe, slow-cooked in tomato sauce. Soft and flavorful.

Grilled pork slice. Simple and succulent, served hot.

Two grilled pork sausages. Crispy skin and juicy interior, typical of Italian grills.

Skewers of sheep meat cut into small cubes and grilled over charcoal. Typical of Abruzzo but common in Rome, they are eaten with hands directly from the skewer.

A mixed platter for meat lovers, including various grilled specialties such as sausage, pork, and arrosticini. Varied and abundant.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A quick, tender, and very flavorful main course.

Thin slices of beef rolled with a flavorful filling, slow-cooked in tomato sauce. The meat becomes very tender, absorbing the flavors of the sauce.

Historic Roman oxtail stew, cooked for hours with tomato, celery, and spices until the meat falls off the bone. Rich, gelatinous, and very tasty.

Stewed chicken prepared in a rustic style. Available hunter-style (cacciatora) with vinegar and rosemary, or stewed with sweet peppers.

Tripe (beef stomach) cut into strips and cooked for a long time with tomato, Roman mint, and Pecorino. A traditional peasant dish with an unmistakable flavor.

Grilled beef steak served with a side of roasted potatoes. A classic, hearty red meat main course.

Young lamb (abbacchio) cut into pieces and browned with vinegar, garlic, rosemary, and anchovies. The meat is tender and aromatic, typical of Roman cuisine.

Cod stewed with Pachino tomatoes and olives. The fish remains soft and absorbs the Mediterranean flavors of the sauce.

Sandwich filled with shredded porchetta (pulled), served with french fries. A modern and delicious twist on the classic porchetta sandwich.

Boiled leafy greens then sautéed in a pan with garlic, oil, and chili pepper. A flavorful and slightly spicy side dish.

Fresh salad enriched with tomatoes, flavorful olives, and hard-boiled eggs. A fresh and nutritious side dish.

Raw chicory sprouts, served with a sauce of anchovies, garlic, and vinegar. Crunchy, fresh, and with a characteristic bitter note.

Fried potato sticks, golden and crispy. The most classic and beloved side dish.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Soft inside and crispy outside.

Whole artichoke cleaned and cooked upside down with oil, garlic, parsley, and mint. Tender and very aromatic.

Whole artichoke fried twice until crispy like a chip, especially the outer leaves. A historic dish of Jewish-Roman cuisine.

House white wine, Pecorino grape. Fresh, mineral, and pleasant to drink.

House red wine, Cesanese grape. Typical of Lazio, full-bodied and fruity.

Organic white wine by the bottle. Fresh and savory notes.

White wine from Northern Italy, floral and delicate.

Aromatic white wine, often with notes of Mediterranean scrub.

Local DOC Roma red wine. Elegant and structured.

International red wine produced in Lazio. Spicy and intense.

Full-bodied, warm, and enveloping Puglian red wine.

Venetian sparkling wine. Fresh, with lively bubbles, ideal for toasting.

Classic draft lager beer, light golden color, light and refreshing taste.

Draft India Pale Ale. More bitter and hoppy taste, with aromatic citrus or floral notes.

Draft amber or red beer. Malty, caramelized taste, and slightly fuller-bodied than pale ale.

Table water served in a bottle or carafe.

Non-alcoholic carbonated soft drinks in a can or small bottle.

Digestive herbal liqueurs or pomace distillates (grappa). Usually drunk at the end of a meal.

Famous spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Creamy and energizing.

Fresh cream cheese cake on a biscuit base, topped with a sweet sauce of your choice.

Shortcrust pastry tart filled with fruit jam or chocolate. A rustic and homemade dessert.

Dry, donut-shaped cookies made with dough and wine, covered in sugar. Traditionally dipped in wine at the end of the meal.

Cream-based dessert with cream, sugar, and gelatin. It has a soft and velvety texture.

Small chocolate cake served warm. When cut, the center remains liquid and creamy. Served with cream.