La Locanda di Bacco | Ristorante Storico Roma

A fresh and light appetizer typical of Italian cuisine. Consists of slices of tomato and fresh mozzarella, dressed with basil, extra virgin olive oil, and a pinch of salt. Perfect for starting the meal with simplicity and taste.

A classic Italian sweet and savory combination. Thin slices of aged raw ham served with sweet and juicy melon. Fresh and ideal for warm days.

A rich and flavorful baked dish made with fried eggplant, tomato sauce, mozzarella, and parmesan. Baked until golden and crusty. Soft and tasty.

A selection of seasonal vegetables baked with a topping of breadcrumbs and aromatic herbs. A flavorful and crispy vegetarian dish on the surface.

Buffalo mozzarella from Campania with a soft and milky center, accompanied by sweet and aged Parma ham. A combination of Italian excellences.

A selection of sliced Italian cured meats, such as salami, prosciutto, and mortadella. Ideal for sharing and enjoying with bread.

Toasted bread slices topped with various ingredients, typically fresh tomato, olive pâté, or vegetables. Crispy and flavorful.

Toasted bread garnished with flavorful sautéed porcini mushrooms. A warm appetizer with an intense forest flavor.

Very thin slices of marinated raw veal, served with fresh rocket and parmesan shavings. A light and refined dish.

An abundant mixed platter designed for two people, with a selection of the house's best specialties, including cured meats, cheeses, and vegetables. Perfect for a complete tasting.

Fresh salad made with thinly sliced raw artichokes, dressed with oil, lemon, and parmesan shavings. Crunchy and delicately flavored.

Toasted bread served with fish or seafood toppings. A delightful way to start a fish meal.

A mixed selection of seafood specialties, which may include seafood salad, marinated items, or small hot appetizers. Fresh and varied.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine. Served hot in their flavorful broth, excellent with toasted bread.

Cooked prawns dressed with a light lemon sauce that enhances their natural sweetness. Fresh and aromatic.

Finely sliced raw sea bass fillets marinated with citrus and oil. A delicate and refined raw fish appetizer.

An iconic Italian dish composed of layers of egg pasta, meat ragù, béchamel, and cheese, baked in the oven. Rich, soft, and comforting.

Short pasta dressed with a spicy tomato sauce, garlic, and parsley. A simple but decisive Roman classic.

Traditional Lazio dish with tomato sauce, crispy guanciale, and pecorino romano cheese. Flavorful and slightly spicy.

Soft potato gnocchi dressed with a precious sauce of porcini mushrooms and truffle. A dish with an intense and earthy aroma.

Gnocchi coated in a rich cream made from the fusion of four different types of cheese. Rich and creamy.

Long egg pasta served with sautéed porcini mushrooms. A first course that enhances the authentic flavor of the woods.

Fettuccine dressed with the classic Bolognese ragù made from minced meat and tomato, slow-cooked. A hearty and world-loved dish.

One of Rome's most famous dishes. Spaghetti dressed with a cream of eggs, pecorino romano, black pepper, and crispy guanciale. Rich and savory.

Fresh pasta similar to spaghetti but thicker, simply dressed with abundant pecorino romano and freshly ground black pepper. Creamy and spicy.

A rustic and flavorful first course with sausage, mushrooms, and chicory, finished with pecorino cheese. Strong and traditional taste.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil. A simple and tasty dish from the Campania tradition.

The ancestor of carbonara and amatriciana. Pasta dressed with crispy guanciale, pecorino romano, and black pepper, without tomato or eggs.

Rice slowly cooked with broth and porcini mushrooms, finished to achieve a creamy consistency. Fragrant and autumnal.

Soup prepared daily by the chef with fresh seasonal ingredients. Ask the staff for the day's variety.

Creamy risotto prepared with fresh spinach and finished with parmesan. A light dish with a bright green color.

Fettuccine served with a precious truffle sauce or fresh truffle shavings. An elegant dish with an unmistakable aroma.

Risotto finished with a delicate scampi cream. Sweet crustacean flavor and velvety texture.

Fresh long pasta with a rich mixed seafood sauce (mussels, clams, prawns) and tomato. The taste of the sea on a plate.

Large format pasta dressed with juicy prawns and sweet Pachino tomatoes. A summery and colorful dish.

An original combination of land and sea: tender octopus, cherry tomatoes, and savory pecorino cheese on large-format pasta.

A great classic of Italian seafood cuisine. Spaghetti with clams, garlic, oil, chili pepper, and parsley. Often deglazed with white wine.

Refined pasta dish served with lobster and a light tomato sauce. The lobster meat makes the sauce sweet and exquisite.

Handmade pasta with irregular shape, dressed with basil pesto and prawns. A meeting of Ligurian flavors and the sea.

Risotto cooked with a mix of seafood and crustaceans. Flavorful and rich in marine aromas.

House specialty. Gnocchi served with a special dressing that combines land mushrooms, sea clams, and fresh rocket.

A rich and complex first course with prawns, bottarga (dried fish roe), and pecorino cheese. Intense and decisive flavors.

Fresh pasta with delicate sea bass pulp and grated bottarga, which adds a savory and marine note.

Gnocchi dressed with a stewed sauce of small octopuses (moscardini) and cherry tomatoes. A rustic seafood dish.

A specialty of Roman tradition that varies daily, such as coda alla vaccinara, tripe, or abbacchio. Ask the waiter for details.

Thin veal slices garnished with prosciutto and a sage leaf, cooked in white wine. A tender and very flavorful main course typical of Rome.

Floured veal slices browned and then deglazed with sweet Marsala wine. The sauce is creamy and aromatic.

Veal slices cooked with lemon juice. A simple, fresh, and light dish with a citrus sauce.

Veal meat served with a rich and creamy gorgonzola sauce. Intense flavor for lovers of blue cheeses.

Beef strips quickly sautéed and served on a bed of fresh rocket, often with parmesan shavings. Tender and tasty.

An assortment of different grilled meats. Usually includes beef, pork, and sausage. Smoky and juicy flavor.

Beef steak cooked on a griddle or grilled. Served simply, dressed with oil and salt to enhance the meat's flavor.

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

Cooked spinach, simply served with lemon or sautéed in a pan with butter or oil.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables. Light and healthy.

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

Portion of mixed bread to accompany the meal.

Selection of Italian cheeses served as a dish or at the end of a meal. May include fresh and aged varieties.

Special dessert prepared according to the chef's recipe. Ask the staff for the day's special.

Typical Neapolitan mushroom-shaped dessert, soft leavened dough soaked in rum.

Rich and creamy dessert for chocolate lovers. Can be a cake or a mousse.

Sponge cake dome filled and covered with lemon cream. A fresh and fragrant dessert typical of the Amalfi Coast.

Delicate cake made of hazelnut biscuit layers filled with sweet ricotta cream and pear pieces.

Typical dessert of Jewish-Roman tradition. Shortcrust pastry filled with custard cream and visciole (sour wild cherries).

Famous Sicilian dessert made with sweetened ricotta, sponge cake, marzipan, and candied fruit. Rich and colorful.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee alternated with a cream of mascarpone and eggs, dusted with cocoa.

Spoon dessert made with cream, milk, and sugar, thickened with gelatin. Often served with berry sauce, caramel, or chocolate.

Classic chocolate spoon dessert. Soft and indulgent.

Crispy dry almond biscuits, similar to cantucci. Often served with sweet wine for dipping.

Portion of fresh seasonal fruit.

A sweet liqueur or wine, excellent to enjoy at the end of a meal.

Dessert wine produced on the island of Pantelleria from dried Zibibbo grapes. Aromatic with notes of apricot and honey.

Lazio sweet wine, intense and structured, perfect for accompanying dry desserts or chocolate.

Red dessert wine made from Primitivo grapes. Full-bodied, with hints of red fruit jam.

Puglian passito wine from Negramaro grapes. Rich and enveloping, ideal as a meditation wine.

Aromatic sweet wine from Salento. Fragrant and pleasant, it pairs well with all pastries.

Flavored wine, possibly with quinine, with a sweet-bitter taste. Excellent digestive.

Mineral water, still or sparkling, served in a bottle.

Sweet and dark non-alcoholic carbonated beverage.

Draught or bottled beer, small size (usually 20cl or 33cl).

Draught or bottled beer, medium size (usually 40cl or 50cl).

Non-alcoholic beverage made from fruit. Various flavors available such as peach, pear, or apricot.