La Tavernetta 48

Fresh shellfish (mussels and clams) sautéed in a pan with oil and herbs. Served with toasted garlic bread to soak up the flavorful cooking broth.

Very thin slices of cooked octopus, served cold with fresh celery and a flavorful anchovy sauce. A light and refined appetizer.

Selection of mixed cured meats and local cheeses. Accompanied by honey and spicy fruit preserves to enhance their flavors.

Thin raw slices of marinated beef, served with fresh arugula and Grana Padano cheese shavings. A classic, fresh, and flavorful dish.

Tomino cheese grilled until soft inside, served with sweet honey, crunchy almonds, and cabbage.

High-quality prosciutto served with fresh buffalo mozzarella. A simple and tasty traditional Italian pairing.

Fresh stretched-curd cheese with a creamy center, served with basil pesto, roasted tomatoes, and bread for textural contrast.

Toasted bread slices topped with diced fresh tomato, olive oil, garlic, and basil. The quintessential Italian appetizer.

Long pasta dressed with mixed seafood (mussels, clams, squid, shrimp) in a slightly spicy tomato sauce.

Classic Italian dish with spaghetti, fresh clams, garlic, oil, and parsley. A delicate yet decisive sea flavor.

An enriched version of classic spaghetti aglio e olio, with added anchovies for savoriness and toasted breadcrumbs for crunch.

Pasta dressed with a creamy sauce made from eggs, Pecorino Romano cheese, crispy guanciale, and black pepper.

Short pasta served with a sauce of tomato, guanciale, pecorino cheese, and chili pepper. A pillar of Roman cuisine.

Ancestor of carbonara and amatriciana: pasta with crispy guanciale, Pecorino Romano cheese, and black pepper, without eggs or tomato.

Baked potato gnocchi with tomato sauce, basil, and melting mozzarella. A typical comfort dish from Campania cuisine.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked in the oven. Rich and hearty.

Cod fillet served on soft potatoes with a delicate white wine sauce and cherry tomatoes.

Roasted octopus, made crispy on the outside and tender on the inside, accompanied by a lime-scented chickpea purée.

Seared tuna fillet with sesame seeds, served with spinach and a sweet and sour passion fruit sauce.

Floured and fried shrimp and squid until golden. Crispy and dry, served hot with lemon.

Prized cut of beef served with a rich and creamy mascarpone and truffle sauce. An elegant and flavorful dish.

Lamb shank slow-cooked in Barolo red wine until very tender, served with mashed potatoes.

Grilled sliced beef (Picanha), seasoned with flaky sea salt and served with roasted potatoes.

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

Potatoes cut and roasted in the oven with herbs, crispy on the outside and soft on the inside.

Cooked spinach sautéed in a pan with butter.

Boiled broccoli then sautéed in a pan with garlic, olive oil, and hot chili pepper.

Leafy green vegetable with a slightly bitter taste, sautéed Roman-style with garlic and chili pepper.

Mixed seasonal vegetables grilled, dressed with oil and parsley.

Simple and fresh salad with spicy arugula, sweet cherry tomatoes, and shavings of aged cheese.

Large salad with mixed fresh vegetables, mozzarella, and olives. A hearty side dish or a light meal.

A twist on Greek salad with the addition of shrimp, in addition to feta, cucumbers, onion, and olives.

Fresh salad of tomato and buffalo mozzarella, dressed with basil and oil. The colors and flavors of Italy.

Spoon dessert made with coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa.

Sweet vanilla cream custard baked in the oven, covered with a crunchy caramelized sugar crust.

Creamy cheesecake on a biscuit base, served with salted caramel sauce or other choices.

Delicate spoon dessert made with cream, sugar, and vanilla. Served with a sauce of your choice.

Small warm chocolate cake with a liquid fondant center, accompanied by vanilla ice cream for a temperature contrast.

Soft and creamy pistachio-flavored ice cream dessert.

Refreshing frozen lemon dessert, sometimes served with a shot of Limoncello liqueur.

Fresh seasonal fruit salad cut into pieces.