La Piccola Trattoria da Me

A mixed selection of appetizers chosen by the chef, typical of Italian trattorias. Usually includes sliced cured meats, cheeses, grilled or preserved vegetables. A perfect way to whet your appetite before the meal.

One of the most famous dishes of Roman cuisine. The pasta is dressed with a rich cream based on egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. Creamy and intensely flavored.

An iconic dish of Roman tradition for its simplicity. Pasta tossed with aged Pecorino Romano cheese and abundant ground black pepper. The result is a savory and spicy cream.

A classic Roman first course based on tomato sauce, pan-fried guanciale, and Pecorino Romano. Tasty, savory, and slightly fatty thanks to the guanciale.

Often called the white Amatriciana, it is prepared with crispy guanciale, Pecorino Romano, and black pepper, without tomato. A rustic and decisive flavor, an ancestor of Carbonara.

A traditional dish of Roman poor cuisine. The sauce is prepared with the small intestine of milk-fed veal (pajata), which gives a creamy texture and a unique, strong flavor.

A fresh and aromatic first course dressed with a Roman mint-based pesto. A light and fragrant alternative to traditional meat sauces.

Pasta dressed with a rich nut pesto made from walnuts, almonds, and pistachios. A dish with a delicate flavor and a crunchy yet creamy texture.

Tripe slowly stewed in a rich tomato sauce, flavored with Roman mint and abundant pecorino. Tender and flavorful, it is a pillar of Roman cuisine.

Thin slices of veal, floured and pan-seared with a lemon juice sauce. A tender, light main course with a fresh, citrusy taste.

Veal slices garnished with prosciutto and a sage leaf, deglazed with white wine. The meat is tender and flavorful; the name suggests they are so good they 'jump into your mouth'.

Minced meat meatballs slowly cooked in a tomato sauce. A comforting, soft, and flavorful homemade dish. Excellent with bread for 'scarpetta' (mopping up the sauce).

A standard bottle of wine, red or white. An ideal accompaniment to the rich dishes of Roman cuisine.

House wine served by the carafe in a one-liter measure. A convivial and traditional option to accompany the meal.

Refreshing pale ale. Ideal for cleansing the palate after flavorful and fatty dishes like carbonara or tripe.

Non-alcoholic carbonated cola-flavored beverage, small size. Sweet and fizzy.

Non-alcoholic carbonated cola-flavored beverage, large size. Perfect for those who want a larger quantity.

A liqueur served at the end of the meal to aid digestion, such as limoncello, amaro, or grappa. It usually has an intense flavor and high alcohol content.

The classic Italian espresso coffee. Intense, aromatic, and served in a small cup. The traditional conclusion to any meal.

Famous Italian dessert served with a spoon. Layers of savoiardi biscuits soaked in coffee alternated with a sweet mascarpone cream, dusted with bitter cocoa. Creamy and indulgent.