L'Archetto

A simple white focaccia, baked until golden. Dressed with olive oil, coarse salt, and aromatic rosemary needles. Perfect as an appetizer or to accompany the meal.

Cured raw ham, aged for two years, from Parma. It has a sweet, delicate, and slightly salty flavor with a melt-in-your-mouth texture. Enjoyed on its own or with bread.

Toasted bread slice topped with crispy puntarelle (chicory sprouts) and creamy stracciatella (the heart of burrata). A pleasant contrast between the bitterness of the vegetable and the sweetness of the dairy. A fresh and typical Roman appetizer.

Fresh stretched-curd cheese with a soft and creamy heart of cream. Served simply with high-quality olive oil to enhance its milky flavor. Rich and velvety texture.

Fried rice croquettes typical of Roman cuisine, seasoned with traditional meat sauce. They hide a heart of melted mozzarella inside. Crispy outside and soft inside.

Large green olives, pitted and stuffed with a mixture of minced meat, then breaded and fried. A flavorful, crispy, and succulent snack. A typical Italian appetizer.

Spaghetti dressed with crispy smoked speck, a velvety parmesan and provola cream. Intense and smoky flavor, very savory. A rich and creamy dish.

Refined first course with a flavorful lobster-based sauce. Seasoned with delicate white pepper and fresh parsley. Elegant and sophisticated seafood flavor.

Pasta dressed with sautéed broccoli, crispy smoked pancetta, and salty Pecorino cheese. A combination of rustic and bold flavors. A robust and flavorful dish.

Spaghetti with tomato sauce enriched with smoky notes from pancetta and provola. Topped with grated parmesan. Enveloping and slightly smoky flavor.

House specialty that combines the classic amatriciana sauce (tomato and guanciale) with tuna and mushrooms. Sprinkled with pecorino. A creative mix of land and sea flavors.

Creamy pasta with fragrant porcini mushrooms, cream, and crispy chopped walnuts. Aromatic and autumnal. Velvety texture with a crunchy touch.

Classic spaghetti with fresh tomato sauce and basil. A simple, light dish and a symbol of Italian cuisine. Sweet and tangy tomato flavor.

Spaghetti dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Rich, savory, and very creamy. An unmissable Roman classic.

Pasta dressed with traditional pesto made from fresh basil, pine nuts, garlic, parmesan, and olive oil. Fragrant, herbaceous, and fresh. Bright green color.

Considered the ancestor of carbonara, it is prepared with Pecorino Romano, black pepper, and guanciale, but without egg and without tomato. Savory and decisive.

Iconic Roman dish with only three ingredients: pasta, Pecorino Romano, and abundant black pepper. A thick and spicy cream is created using the cooking water. Intense and savory flavor.

Spaghetti simply sautéed with olive oil, golden garlic, and spicy chili pepper. A humble but flavorful dish. Spicy and aromatic.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano. Decisive, savory, and slightly fatty flavor due to the guanciale. A pillar of Roman cuisine.

Penne or spaghetti in a spicy tomato sauce with garlic and chili pepper. Strong and pungent flavor ('arrabbiata' due to the spiciness). Often garnished with parsley.

Spaghetti with 'vongole veraci' (clams), usually prepared in white sauce with garlic, oil, wine, and parsley. Delicate sea flavor and natural savoriness.

Pasta with a mix of seafood (mussels, clams, shrimp, squid) in a light tomato sauce or white sauce. Rich ocean flavor.

Pasta dressed with a rich meat sauce slowly cooked with tomato and vegetables. Deep, sweet, and hearty flavor. The classic Sunday sauce.

A prime cut of beef served with a creamy green peppercorn sauce. The meat is tender and juicy, with the aromatic and slightly pungent flavor of the pepper.

Tender meatballs slowly cooked in a rich tomato sauce. A homemade and comforting dish. Ideal for 'scarpetta' (mopping up the sauce with bread).

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. A typical Roman dish, quick and flavorful. The meat is thin and tender.

Fresh seasonal vegetables prepared in various ways (cooked, grilled, or salad). A light and healthy accompaniment to main courses.

House special pizza, likely with rich and assorted toppings. The base is thin and crispy in the Roman style.

The queen of pizzas: tomato, mozzarella, and basil. Simple and balanced, with the colors of the Italian flag.

Traditional pizza with tomato, mozzarella, anchovies, and oregano. Savory and decisive flavor thanks to the anchovies.

White pizza with mozzarella, crumbled sausage, and sautéed turnip greens. A classic combination from Southern Italy, savory and slightly bitter.

Pizza with tomato, mozzarella, tuna fillets, and onion (often red). The sweet taste of the onion contrasts with the tuna.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, cooked ham, and olives. A varied mix of flavors for those who love abundance.

Pizza with tomato, mozzarella, and spicy salami. Spicy and slightly hot flavor.

Pizza reminiscent of Neapolitan flavors, likely with anchovies, capers, and black olives, or similar savory ingredients.

Classic pizza with tomato, mozzarella, cooked ham, and champignon mushrooms. A universally loved combination, delicate and tasty.

World-famous Italian spoon dessert. Layers of ladyfingers soaked in coffee alternated with a sweet mascarpone cream, dusted with bitter cocoa.

Rich and dense chocolate cake, likely American style (brownie or mud cake) but served in Rome. Intense and decadent.

Truffle-flavored ice cream (usually cream and meringue) served immersed in hot espresso coffee. A perfect end-of-meal dessert that combines sweet and bitter.

Fresh pineapple served in slices. A sweet and juicy tropical fruit, excellent for refreshing the palate and aiding digestion.