La Taverna Del Vicolo Roma

Typical Italian flatbread, baked with oil and salt. Crispy outside and soft inside. Perfect on its own or with cured meats.

Fresh stretched-curd cheese made with buffalo milk. It has a rich, milky flavor and a soft, elastic texture. Served fresh.

Dried and shredded horse or beef meat, lightly smoked. Served on a bed of fresh arugula with Grana cheese shavings. A flavorful appetizer.

A mixed platter of various Italian cheeses, from mild to aged. Accompanied by honey and jams to enhance their flavor.

Cured pork leg, thinly sliced. Sweet and salty flavor, soft texture.

A selection of assorted sliced Italian cured meats. May include salami, prosciutto, capocollo, or other typical cured sausages.

Toasted bread slices topped with various ingredients. Usually includes fresh tomato, olive pâté, or vegetable creams. Crispy and flavorful.

A large platter of assorted house appetizers, ideal for sharing. Includes a variety of hot and cold specialties selected by the chef.

Very thin slices of fine raw beef fillet. Catalan-style dressing, typically with tomatoes, onions, and fresh vegetables.

Very thinly sliced raw beef. Generally served with olive oil, lemon, and Parmesan shavings. Delicate and tender.

An Italian take on Japanese sushi using raw beef. Beef morsels prepared with rice or special seasonings.

High-quality raw beef, hand-chopped. Seasoned with oil, salt, pepper, and other ingredients at the chef's discretion (often egg, capers, onion).

Short pasta with a creamy sauce made from egg yolk, Pecorino Romano cheese, and black pepper. Enriched with crispy guanciale. A Roman classic.

Hollow long pasta with tomato sauce, guanciale, and Pecorino cheese. Strong and slightly spicy flavor.

Egg pasta served with a cream sauce and crumbled sausage. Often enriched with black truffle. Creamy and tasty.

Considered the ancestor of carbonara, it's pasta with crispy guanciale, Pecorino Romano, and black pepper. No eggs and no tomato.

A simple yet iconic dish of Roman cuisine. Fresh pasta with a cream made from emulsified Pecorino Romano cheese and abundant black pepper.

Egg pasta with porcini mushrooms and truffle. A dish with an intense forest aroma and refined flavor.

Pasta with a slow-cooked minced meat ragù without tomato. Flavorful and aromatic, often deglazed with white wine.

Thin pasta sautéed with garlic, extra virgin olive oil, and chili pepper. Enhanced with fresh cherry tomatoes for a touch of sweetness and acidity.

Typical Abruzzese lamb skewers, grilled over charcoal. The meat is cut into small cubes, flavorful and juicy.

Fresh grilled pork sausage. Flavorful, perfectly fatty, and spiced.

Pork cut, usually with bone, grilled or pan-fried. Tender and succulent.

Grilled chicken breast cut into strips. A light and protein-rich dish, often served with arugula or vegetables.

Boneless beef steak, grilled and served sliced. Usually cooked rare or medium-rare.

Beef tagliata served with sautéed porcini mushrooms. The mushrooms add an earthy and rich flavor to the meat.

Beef tagliata enhanced with a truffle cream or sauce. A premium and aromatic combination.

Premium cut of beef, very tender and lean. Grilled to your desired doneness.

Beef fillet served with a creamy green peppercorn sauce. Green peppercorns are aromatic and less spicy than black pepper.

Beef fillet served with a truffle cream. An elegant dish with an intense flavor.

Premium cut of beef (Danish) with the bone. Flavorful with good marbling of fat. The price is per kilogram.

Italian-origin bone-in steak. Authentic flavor and tender meat. The price is per kilogram.

The classic T-bone steak, a thick cut with fillet and sirloin separated by the T-bone. Danish origin. Price per kilogram.

Italian-origin Florentine steak. Large and thick cut, ideal for grilling. Price per kilogram.

Cut of beef from the ribeye, boneless. Very tender and flavorful due to intramuscular fat. Price per kilogram.

The noblest and most tender part of the beef. Fat and sinew-free, it melts in your mouth. Price per kilogram.

Cut potatoes baked with rosemary and oil. Crispy and golden.

Leafy green vegetable with a slightly bitter taste. Boiled and then sautéed with garlic, oil, and chili pepper.

Assorted seasonal vegetables (often zucchini, eggplant, peppers) grilled. Light and flavorful.

Grilled red radicchio. Cooking mellows the vegetable's natural bitterness, making it pleasant.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables. Dressed as desired.

Fresh vegetables available according to the current season, prepared according to the chef's inspiration.

Famous Italian layered dessert. Ladyfingers soaked in coffee, mascarpone cream, and dusted with bitter cocoa.

Spoon dessert made with cream, milk, and sugar thickened with gelatin. Soft and velvety texture, often served with berry or caramel sauce.

Custard cream covered with a layer of crunchy caramelized sugar. Similar to crème brûlée.

Crumbly cake made with crumbled shortcrust pastry ('briciole'), usually filled with cream, chocolate, or ricotta.

Classic shortcrust pastry tart filled with fruit jam or chocolate cream.

Bottled mineral water, available still or sparkling.

Sweet and refreshing fizzy cola-flavored drink.

Fizzy orange-flavored drink.

Clear, fizzy drink with lemon and lime flavor.

Half a liter of house wine (red or white).

One liter of house wine (red or white).

Large bottle of lager or pilsner beer.

Sweet liqueur typical of southern Italy, made from macerating lemon peels in alcohol.

Herbal liqueur with digestive properties, house recipe.

Dark, thick liqueur with a strong licorice flavor.

Bitter liqueur made from the root of the gentian plant. Very popular in Abruzzo and central Italy.

Sweet, clear anise-flavored liqueur.

Cereal distillate aged in wooden barrels.

A complete tasting menu including a mixed appetizer, two pasta samples, grilled meat, and drinks. Must be ordered by the entire table.