La Matriciana dal 1870

Warm octopus salad. The octopus is boiled until tender and dressed with boiled potatoes and fresh celery for a crunchy texture.

Grilled scallops served on a bed of fresh rocket and sweet cherry tomatoes. A light and refined starter.

Prized crustaceans served raw to enhance their freshness and natural sweetness. Guaranteed Sicilian origin.

Finely beaten red shrimp served raw with a side of fresh salad.

Seafood sautéed with garlic, oil, and parsley. Served with toasted bread to soak up the delicious sauce.

Light and crispy fry of blue fish and cod, prepared according to Roman tradition.

Toasted bread topped with fresh buffalo mozzarella and flavorful anchovy fillets.

Thinly sliced vegetables fried until crispy like chips. A vegetarian treat.

High-quality cured meat slices served with fresh, milky buffalo mozzarella from Campania.

Classic Italian summer pairing. The sweetness of melon contrasts with the saltiness of cured Parma ham.

Caprese salad with top-quality ingredients: buffalo mozzarella, sweet cherry tomatoes, and fragrant basil.

Toasted bread topped with melted pecorino cheese and shavings of aromatic black truffle.

Fried egg served in a pan with a soft yolk, enhanced by the intense flavor of black truffle.

Soup prepared daily with fresh seasonal ingredients.

The restaurant's signature dish. Long, hollow pasta coated with tomato sauce, crispy guanciale, and Pecorino Romano.

A Roman classic. Short, ridged pasta coated with a cream of egg yolk, pecorino romano, black pepper, and crispy guanciale.

Ancestor of carbonara and amatriciana. Pasta simply dressed with guanciale, pecorino romano, and pepper, without tomato or eggs.

Pasta dressed with fresh and flavorful ingredients: ham, aromatic rocket, and pecorino shavings.

Fresh egg pasta similar to thick spaghetti, coated with a dense cream made by emulsifying Pecorino Romano and black pepper.

Pasta with a rich lamb meat ragù, prepared without tomato to enhance the meat's flavor.

Long, thin fresh pasta served with shavings of prized black truffle. A dish with an intense and refined aroma.

Spaghetti with a flavorful sauce made from Sicilian anchovies and sweet cherry tomatoes.

Long, flat pasta coated with fresh fish pulp and a citrusy note of lemon.

A classic of Italian seafood cuisine. Spaghetti sautéed with fresh clams, garlic, oil, and parsley.

A typical pairing from Lazio cuisine that combines seafood with savory pecorino cheese.

Large pasta tubes served with prized Sicilian red shrimp and pachino tomatoes.

Rice creamed with a rich and velvety sauce made from scampi. Creamy and with a delicate sea flavor.

Lamb chops quickly grilled at high temperature. Typically eaten with hands, hence "scottadito" (burnt fingers).

Roasted lamb slow-cooked in the oven with potatoes, rosemary, and garlic. Tender and succulent.

Grilled beef sliced and served on a bed of rocket salad and cherry tomatoes.

Grilled beef steak. Simple and tasty.

The most tender cut of beef, grilled to your desired doneness.

Beef fillet served with a creamy, spicy and aromatic green pepper sauce.

Thin slices of beef fillet quickly sautéed in a pan, often with rocket or balsamic vinegar.

Roast beef slices served with a side of creamy mashed potatoes.

Cold dish of thin slices of boiled veal, covered with a sauce made of tuna, capers, and mayonnaise.

Veal meatballs slowly cooked in a traditional tomato sauce.

Veal slices with Parma ham and sage, deglazed with white wine. A classic of Roman cuisine.

Floured veal slices sautéed in a pan with a fresh lemon sauce.

Breaded and fried veal cutlet, served with a fresh side of rocket and cherry tomatoes.

Beef offal slow-cooked with tomato, Roman mint, and abundant pecorino. A humble but flavorful dish.

Veal cut with the central bone containing marrow, slow-braised and served with peas.

Chicken stewed with tomato, vegetables, and aromatic herbs. A rustic and comforting dish.

Slightly melted grilled pecorino cheese, accompanied by sweet cured Parma ham.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan cheese, baked.

Prized fish fillet baked with a classic side of potatoes and cherry tomatoes.

Whole sea bass cooked under a crust of coarse salt, which keeps the fish moist and flavorful. Price per kg.

Imperial Mediterranean prawns sautéed in a pan and deglazed with white wine.

Fresh grilled squid, tender and lightly smoked.

Floured and fried mixed squid and shrimp, served hot and crispy with lemon.

Sicilian scampi coated with seasoned breadcrumbs and baked until golden.

Prized shellfish grilled, served with a side of green beans.

Boiled green beans simply dressed (olive oil and lemon) or sautéed with butter and cheese.

Mixed grilled seasonal vegetables.

Boiled chicory simply dressed with olive oil and lemon. Slightly bitter and refreshing taste.

The classic Roman-style sautéed chicory, flavorful and slightly spicy.

Freshly cut and fried potatoes, crispy outside and soft inside.

Classic roasted potatoes, golden and flavored with rosemary.

Fresh seasonal salad with sweet cherry tomatoes.

Selection of homemade cakes that varies daily.

Fresh cheese cake on a biscuit base, often served with berry sauce.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Spoon dessert made of cream and eggs, with liquid caramel or a burnt sugar crust.

Hazelnut and chocolate ice cream molded into a sphere with a molten chocolate center, coated in cocoa.

Cold dessert with a soft and airy consistency, pistachio flavored.

Refreshing frozen dessert made from lemon juice, water, and sugar. Excellent after a meal.

Classic cream ice cream served with a drizzle of hot chocolate.

Very aromatic small wild strawberries, simply dressed with orange juice.

Fresh slices of pineapple.

Fresh seasonal fruit.

Bottled water, available still or sparkling.

Classic Italian carbonated drinks.

Dark drink with a bittersweet taste produced from the chinotto citrus fruit. A unique and slightly bitter flavor.

Carbonated soft drink.

Carbonated drink with a bitter taste from quinine.

Fresh juice obtained from pressing oranges.

Italian espresso.

Hot drink based on espresso and foamed milk.

Hot tea infusion.

Relaxing or aromatic herbal infusions.

Premium Italian lager beer, balanced and thirst-quenching.

Non-alcoholic version of the famous Italian beer.

Refreshing cocktail made with premium Mediterranean gin and high-quality tonic water.

Classic Italian cocktail based on gin, red vermouth, and Campari. Strong and aromatic.

Venetian aperitif based on prosecco, bitter (like Aperol or Campari) and soda.

Single-dose aperitif based on Campari and seltzer.

Dry Italian sparkling wine, perfect for toasts or aperitifs.

Prized French rosé sparkling wine.

House wine, available white or red.

Local organic white wine, fresh and fruity.

White wine from the Marche region, floral and delicate.

Indigenous red wine from Lazio, full-bodied and spicy.

Robust and tannic red wine from Abruzzo.