La Taverna dei Quaranta

Toasted bread rubbed with garlic and topped with diced fresh tomatoes, olive oil, and basil. Crunchy and flavorful, it's a classic Italian appetizer.

The classic tomato bruschetta served with arrosticini, typical Abruzzese sheep meat skewers. A rich and rustic combination.

Toasted bread topped with creamy buffalo burrata and Cetara anchovy fillets. A perfect contrast between the sweetness of the cheese and the saltiness of the fish.

A fresh and crunchy salad with rocket, dried fruit, and Parmesan shavings, enriched by the sweetness of pears. Light yet flavorful.

Battered and fried zucchini flowers, typically stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Warm crostino with melted Caciocavallo cheese, cured ham, and fig jam. A balance of sweet and savory flavors.

A traditional summer appetizer consisting of slices of salty cured ham wrapped around slices of sweet and juicy melon. Fresh and light.

Fresh salad with Feta cheese, cucumbers, onion, tomatoes, and olives. Dressed with olive oil and oregano.

Slices of fresh mozzarella and tomato layered, dressed with fresh basil and olive oil. A simple dish that celebrates the colors of the Italian flag.

Pasta dressed with a creamy sauce made from eggs, Pecorino Romano cheese, black pepper, and crispy guanciale. A pillar of Roman cuisine, rich and savory.

Fresh ribbon pasta tossed with sautéed porcini mushrooms. A dish with forest aromas, earthy and aromatic.

Pasta dressed with tomato sauce, crispy guanciale, and Roman Pecorino cheese. A classic Roman dish with a strong and tasty flavor.

Known as white Amatriciana, it is prepared with guanciale, Pecorino Romano, and black pepper, without tomato. Savory and rich in flavorful fats.

Rigatoni dressed with the sauce from oxtail stew. The sauce is rich, dense, and full of the flavor of meat slow-cooked with tomato and celery.

Fresh ribbon pasta dressed with sautéed porcini mushrooms. A dish with forest aromas, earthy and aromatic.

Rice slowly cooked with sweet pumpkin, creamy Taleggio cheese fondue, and garnished with crunchy walnuts. Creamy and comforting.

A rustic and hearty soup made with borlotti beans and chard. A humble dish from peasant tradition, warm and nutritious.

Grilled beef entrecôte sliced, simply seasoned with extra virgin olive oil and rosemary. It enhances the natural flavor of the meat.

Slices of grilled beef served on a bed of rocket, Pachino tomatoes, and Grana Padano cheese shavings. A fresh and complete main course.

Sliced beef accompanied by red chicory, flavored with anise and balsamic vinegar. A sweet and sour, aromatic taste.

Chicken fillet cut and served with sautéed mixed mushrooms. A lighter, flavorful, and tender variation of beef tagliata.

Oxtail slowly stewed for hours with tomato, celery, and spices. The meat becomes very tender and falls off the bone. A historic Roman dish.

Tender meatballs cooked in a rich tomato sauce. A homemade and comforting dish, often accompanied by bread for 'scarpetta'.

Grilled lamb chops quickly cooked at high temperature. They are called 'scottadito' because traditionally they are eaten with very hot hands.

Scamorza cheese baked until melted and lightly golden, served with radicchio which adds a bitter note for balance.

A flan or croquette filled with wild herbs and potatoes, fried and served with a sweet Tropea onion sauce and a cheese center.

Simple white pizza, seasoned only with extra virgin olive oil and rosemary needles. Crispy and aromatic, ideal as an accompaniment.

White pizza served with slices of cured ham. The warm, crispy base contrasts with the fresh ham.

The queen of pizzas: tomato base, fiordilatte mozzarella, and fresh basil. The colors of Italy on a plate.

Pizza with tomato, mozzarella, and salty anchovies. A strong and savory flavor.

Classic pizza topped with tomato, mozzarella, and sliced champignons. Delicate and earthy flavor.

White pizza with mozzarella, delicate zucchini flowers, and salty anchovies. A classic and much-appreciated Roman combination.

White pizza for cheese lovers, with a rich blend of Fiordilatte, Pecorino, Scamorza, and Gorgonzola. Creamy and intensely flavored.

Flavorful pizza with tomato, mozzarella, mushrooms, and pieces of pork sausage. A rich autumn classic.

Special white pizza that combines the saltiness of cured ham with the sweetness of figs. A refined taste, typical of late summer.

A very rich pizza with tomato, mozzarella, and a mix of toppings: mushrooms, artichokes, olives, ham, and hard-boiled egg.

Vegetarian pizza with mozzarella and a selection of grilled or baked seasonal vegetables. Light and colorful.

Dark leafy green vegetable with a slightly bitter taste. It can be served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili.

Classic potato sticks, fried. Golden and crispy.

Red radicchio grilled on the griddle. Cooking reduces its bitterness and adds a smoky note.

Typical Roman broccoli. Served boiled and dressed with lemon, or sautéed in a pan with garlic and chili for a stronger flavor.

Whole artichoke cleaned and cooked upside down with garlic, parsley, and mint. Tender, aromatic, and typical of Lazio cuisine.

Braised curly endive in a pan with black olives, capers, and anchovies. A flavorful and slightly bitter side dish.

Chard leaves served simply boiled with lemon and oil, or sautéed in a pan for more flavor.

Raw catalogna chicory sprouts, cut into strips and dressed with a pounded sauce of anchovies, garlic, and vinegar. Crunchy and very flavorful.