Maddalena, Trattoria 29

Toasted bread slices topped with diced fresh tomatoes, garlic, extra virgin olive oil, and basil. Crispy and flavorful, it's the quintessential Italian appetizer.

Sandwich made of sliced bread filled with mozzarella, breaded and fried until golden. Crispy outside with a melted cheese center.

Fresh stretched-curd cheese made from buffalo milk. It has a rich, milky flavor and a soft, juicy texture.

Fresh cheese similar to mozzarella but with a soft and creamy heart of stracciatella and cream. Sweet and delicate, it melts in your mouth.

Selection of three toasted bread slices with different toppings: prosciutto and mozzarella, anchovies, and garlic and oil. A mix of classic and rustic flavors.

Thin slices of bresaola (cured beef) served raw with fresh rocket salad and Parmesan cheese shavings. A cold, light, and aromatic dish.

A platter with a variety of traditional Italian cured meats such as prosciutto, salami, and other aged cured meats. Ideal to accompany with bread.

Assortment of mixed cheeses, varying in aging and intensity. Perfect for those who enjoy tasting different types of cheese.

The classic combination of savory aged prosciutto and the milky sweetness of fresh buffalo mozzarella.

Slices of prosciutto wrapped around wedges of sweet melon. A fresh summer appetizer that plays on the sweet-salty contrast.

Layers of fried eggplant with tomato sauce, mozzarella, parmesan, and basil, then baked. Rich, soft, and very flavorful.

Tasting dish with artichokes prepared in three different ways, typical of Roman tradition. Offers different textures and flavor nuances.

A rich mixed platter featuring various house specialties from the land, such as cured meats, cheeses, and prepared vegetables.

Prized raw mollusks, usually served with lemon. They have an intense sea flavor and a slippery, fleshy texture.

Pieces of cod (desalted salt cod) battered and fried. Crispy outside and tender inside.

Stuffed zucchini flowers (often with mozzarella and anchovies), battered and fried. A delicate and tasty Roman specialty.

Mussels cooked in a pan with tomato sauce, garlic, and parsley. Eaten by extracting the mollusk from the shell, often accompanied by toasted bread.

Cold salad composed of various boiled seafood such as squid, shrimp, octopus, and mussels, dressed with oil and lemon.

Mixed mussels and clams sautéed in a pan with oil, garlic, and white wine (or light tomato). Served hot in their flavorful broth.

Floured squid rings fried until golden. A classic seafood dish, crispy and light, served with lemon.

Tender boiled octopus cut into pieces and served with boiled potatoes, dressed with oil, parsley, and lemon. Warm or cold dish.

Mixed selection of hot and cold fish specialties. Ideal for tasting different seafood preparations in a single dish.

Long pasta dressed with a simple sauce of fresh tomatoes and basil. A light and fragrant Italian classic.

Short tubular pasta served with a spicy tomato sauce flavored with garlic and chili pepper. A dish with a strong character.

Rice slowly cooked in broth with a mix of seasonal vegetables. Creamy and delicate, also suitable for vegetarians.

Thick, flat pasta dressed with a creamy sauce of Pecorino Romano cheese and abundant black pepper. Savory and spicy.

Famous Roman dish with a sauce based on eggs, Pecorino cheese, crispy guanciale, and black pepper. Rich and creamy (without cream).

Long tubular pasta dressed with tomato sauce, sautéed guanciale, and Pecorino Romano. A pillar of Lazio cuisine, flavorful and robust.

Often considered the ancestor of Carbonara, it is dressed only with guanciale, Pecorino Romano, and pepper, without eggs and without tomato.

Soft potato gnocchi served in a creamy fondue made of four different types of cheese. Very rich and substantial.

Potato gnocchi baked with tomato sauce, melted mozzarella, and basil. A typical Campanian dish, comforting and tasty.

Pasta filled (usually with ricotta and spinach) served with a creamy sauce based on tomato and cream. Sweet and velvety taste.

Long egg pasta dressed with the classic meat ragù slowly cooked in tomato sauce. An iconic and much-loved dish.

Flat long pasta dressed with Genovese pesto (basil, pine nuts, garlic, parmesan, oil). Fresh, herbaceous, and aromatic.

Egg pasta dressed with sautéed artichokes and crispy guanciale. A typical Roman combination that blends the sweetness of the vegetable with the savoriness of the cured meat.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan, baked. A rich and hearty Sunday dish.

Egg pasta dressed with a rich sauce of cream, chicken, and mushrooms. Very creamy and delicately flavored.

Spaghetti served with tomato sauce and beef meatballs. A homemade dish that combines pasta and meat in a single course.

Creamy rice cooked with fragrant porcini mushrooms and flavorful sausage. A rich and earthy autumn dish.

Egg pasta dressed with porcini mushrooms and truffle. A prized dish with an intense and unmistakable aroma.

Short pasta dressed with a creamy sauce based on salmon and cream (or light tomato). Delicate and enveloping flavor.

Rice cooked in a velvety cream made from scampi. Sweet crustacean flavor and very creamy texture.

Classic seafood risotto (mussels, clams, squid, shrimp). It smells of the sea and is usually prepared with a touch of tomato.

Egg pasta dressed with a slow-cooked octopus ragù. Intense sea flavor and tender texture.

One of the most beloved seafood dishes: spaghetti sautéed with clams, garlic, oil, parsley, and white wine.

Linguine dressed with a mix of fresh seafood and crustaceans (mussels, clams, shrimp, squid). Rich and flavorful.

Large format pasta dressed with shrimp, zucchini, and cherry tomatoes. A fresh and balanced combination of land and sea.

Luxurious dish with linguine served with whole or piece lobster in the shell, cooked in a light tomato sauce. Sweet and refined taste.

Breaded and fried chicken cutlet. Golden and crispy outside, tender inside. Often served with lemon wedges.

Thin slices of floured veal, pan-seared with a lemon sauce (fresh and tangy) or white wine sauce (aromatic).

Simple chicken breast, usually grilled. A light and protein-rich dish.

Veal cut with the central bone, slowly braised with peas and tomato. The meat is very tender and the marrow is a delicacy.

Thin slices of veal topped with prosciutto and sage, deglazed with white wine. A quick and flavorful Roman classic.

Meatballs cooked in tomato sauce. Soft and tasty, often served with plenty of sauce for 'scarpetta' (sopping up sauce with bread).

Oxtail stewed for hours with tomato, celery, and other vegetables. The meat falls off the bone and is incredibly tender and gelatinous.

Large T-bone steak, usually grilled rare. Price per hectogram (per 100g).

Grilled beef steak. A classic cut of red meat served cooked to preference.

Lamb chops cooked on the grill. They are called 'scottadito' because they should be eaten very hot with your hands, burning your fingers.

Prime cut of beef, very tender and lean. Available with different sauces: green pepper (creamy), balsamic vinegar (sweet and sour), or mushrooms.

A large convivial platter with a selection of mixed grilled meats (e.g., sausage, lamb, beef, chicken).

Slice of grilled swordfish. Firm and compact white meat, simply dressed with oil and lemon.

Whole or sliced squid cooked on the grill. Light smoky flavor and tender texture.

Octopus tentacles first boiled and then grilled to make them crispy outside and soft inside.

Baked salmon fillet. Fatty and flavorful fish, with pink and soft flesh.

Mixed fried squid rings and shrimp, battered and fried. A classic mixed seafood fry, crispy and tasty.

Whole shrimp cooked on the grill. The shell becomes crispy and the inner meat remains sweet and juicy.

Whole fish (Sea Bass or Sea Bream) grilled or baked. Price per hectogram. Delicate and light white meat.

Lobster cut in half and grilled. The crustacean meat takes on a smoky flavor while remaining sweet. Price per hectogram.

Warm lobster salad served with tomatoes and red onion (often also potatoes). Dressed with oil and lemon. Price per hectogram.

Mixed platter for one person with a variety of grilled fish and crustaceans. A complete seafood flavor experience.

Simple and fresh salad with mixed green leaves, tomatoes, corn, and olives.

Fresh salad inspired by Greece with salty Feta cheese, red onion, black olives, and tomatoes.

Substantial salad with canned tuna, rocket salad, corn, and fresh vegetables. Excellent as a light main course.

Romaine lettuce dressed with Caesar sauce, served with grilled chicken breast, crispy croutons, and Parmesan shavings.

Special house salad with a sweet and savory mix: fresh pears, crunchy walnuts, and Parmesan on a bed of greens.

Rich salad of French origin with hard-boiled eggs, potatoes, tuna, and anchovies. A complete and nutritious meal.

Alternating slices of fresh mozzarella and tomato, dressed with basil, olive oil, and oregano. The colors of the Italian flag on a plate.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled.

Diced potatoes baked with rosemary and oil until golden.

Fried potato sticks, classic and crispy.

Spinach first boiled and then sautéed in a pan with oil, garlic, and chili pepper. Very flavorful.

Boiled spinach dressed simply with oil and lemon.

Bitter green leaf vegetable sautéed in a pan with garlic and chili pepper. A typical Roman side dish.

Artichokes prepared according to tradition: alla Romana (stewed with mint and garlic) or alla Giudia (fried whole like a crispy flower).

Crispy white pizza base topped with extra virgin olive oil, salt, and rosemary. Excellent as bread or appetizer.

The most classic Italian pizza with tomato, mozzarella, and basil. Simple and perfect.

Flavorful pizza with the addition of salted anchovies to the base of tomato and mozzarella.

Pizza with slices of cooked ham.

Pizza for those who love spicy food, with slices of spicy salami (pepperoni type) over melted cheese.

Fresh pizza with ingredients often added raw: rocket salad, cherry tomatoes, and Parmesan shavings.

Pizza with a mix of seasonal vegetables (often zucchini, eggplant, peppers) in addition to tomato and mozzarella.

White pizza (without tomato) rich and creamy, topped with a blend of four different cheeses.

Pizza inspired by the famous pasta, with egg, guanciale, pepper, and cheese. Very rich.

Pizza with the ingredients of Amatriciana sauce: tomato, crispy guanciale, and pecorino.

Pizza with abundant toppings: hard-boiled eggs, mushrooms, artichokes, and prosciutto crudo.

Simple pizza with sliced champignon mushrooms on a tomato and mozzarella base.

Pizza with bresaola (cured beef), rocket salad, and Parmesan shavings. A fresh and flavorful combination.

White pizza with crumbled sausage and mushrooms. Rustic and autumnal flavor.

Thick and healthy soup made with a mix of boiled seasonal vegetables. Comforting and nutritious.

Thick and creamy bean soup served with mixed short pasta. A classic of poor Italian cuisine.

Meat-filled pasta (tortellini) served in a flavorful hot broth (meat or chicken). Traditional holiday dish.

Soup based on meat broth into which a mixture of beaten eggs and parmesan is poured, which solidifies into soft flakes.

Rich soup with various types of fish and seafood cooked in tomato. Often accompanied by toasted bread.

World-famous spoon dessert, made with ladyfingers soaked in coffee, mascarpone cream, and unsweetened cocoa.

A spoon dessert similar to pudding, made with cream, sugar, and gelatin. Usually served with berry sauce, caramel, or chocolate.

Fresh cake with a creamy filling of sweet ricotta and pear pieces, often enclosed between two layers of shortcrust pastry or soft biscuit.

Elaborate cake composed of seven different layers of chocolate and hazelnut, with various textures (mousse, crunchy, veil).

A decadent cake that combines the sweet flavor of chocolate with the aromatic flavor of pistachio.

Artisanal Italian ice cream, creamy and flavorful. (Indicative price for large cup or special service).

Half banana served with scoops of ice cream, whipped cream, chocolate, and chopped nuts.

Selection of fresh fruit based on the season (e.g., pineapple, melon, strawberries).