MASTO a Testaccio I Roma

A platter featuring assorted cured meats and cheeses. Salty and savory flavors with varied textures. Served as an appetizer to stimulate the appetite.

Fresh buffalo mozzarella cheese served with slices of cured ham. A classic combination of creamy, mild cheese and salty, savory meat. Eaten cold as a starter.

An assortment of various cheeses. Offers a range of flavors from mild to strong and textures from soft to hard. Typically enjoyed with bread or honey.

A selection of large Italian cured pork sausages with different flavorings. Soft texture and savory taste. Served sliced.

A fresh, soft cheese made from buffalo milk. Rich, creamy, and milky flavor with a springy texture. Served as a whole ball or sliced.

Baked dish made with fried eggplant slices layered with cheese and tomato sauce. Savory, rich, and comforting. Similar to a lasagna but with vegetable slices instead of pasta.

Soft potato dumplings served in a creamy sauce made from Pecorino cheese and black pepper. Savory, salty, and slightly spicy. A classic Roman pasta dish.

Potato dumplings in a rich tomato sauce with cured pork cheek and cheese. Savory and tangy with meaty bits. A hearty and traditional dish.

Potato dumplings tossed with a sauce of eggs, cheese, and pepper, often with cured pork. Creamy, rich, and savory. One of the most famous Roman dishes.

Pasta pockets filled with a mixture of creamy buffalo ricotta cheese and spinach. Soft texture with a mild, delicate flavor. Usually served with a light sauce.

Creamy rice dish cooked with blueberries, ham, and blue cheese. A complex blend of sweet, salty, and pungent flavors. Rich and satisfying.

Baked pasta dish with layers of flat noodles, meat sauce, and cheese. Rich, hearty, and savory. A classic Italian comfort food.

Baked layered pasta dish featuring artichokes instead of the traditional meat sauce. Savory and earthy flavor. Creamy and soft texture.

Creamy rice dish cooked with mushrooms. Earthy, savory flavor with a soft, porridge-like texture. Eat hot with a spoon.

Ground meat balls simmered in a tomato-based sauce. Tender and savory. Served as a main meat course without pasta.

Rehydrated salt cod cooked in tomato sauce. Distinctive firm texture and savory fish flavor. A traditional preparation for preserved fish.

Chicken breast rolled with artichoke filling and wrapped in ham. Savory and tender. Served sliced.

Thin slices of meat, usually veal, topped with ham and herbs. Savory and salty. A famous Roman main dish.

Meat slow-cooked in a rich red wine sauce. Very tender and flavorful. Served hot, often with a side like polenta or potatoes.

Oxtail stewed with tomatoes, vegetables, and celery. Rich, gelatinous texture and deep meaty flavor. A historic Roman dish.

Small wheel of melting cheese served warm with various toppings. Creamy and savory. Eaten with a fork and knife.

A savory cake or casserole made with mashed potatoes, eggplant, and ham. Soft, comforting texture. Served warm.

Rolled radicchio leaves, likely stuffed and baked. Slightly bitter and savory flavor. A vegetable-focused dish.

Cooked leafy greens, often sautéed with garlic and chili. Bitter and savory taste. A common vegetable side dish in Rome.

Romanesco broccoli prepared simply. Nutty flavor and firm texture. Served as a vegetable accompaniment.

Potatoes roasted in the oven until golden. Crispy on the outside and soft inside. A universal side dish.

A baked tart filled with sour cherries (visciole). Sweet and tart flavor with a crumbly crust. Traditional Roman dessert.

A tart featuring sour cherry cream. Sweet, creamy, and slightly tangy. Served as a dessert slice.

A traditional cake (Torta della Nonna) with custard cream filling and topped with pine nuts. Sweet, creamy, and nutty. Soft texture.

Small individual cake containing pear pieces and chocolate. Sweet and fruity. Served warm or cold.

Small individual cake made with apples and almonds. Moist and sweet with a nutty crunch. Comforting dessert.

Custard dessert topped with a layer of hard caramelized sugar. Creamy vanilla flavor with a crunchy top. Similar to crème brûlée.

Warm chocolate cake with a molten liquid chocolate center. Rich and intense chocolate flavor. Served hot.

A serving of unique grainy chocolate from Modica paired with rum. Intense cocoa flavor. A sophisticated dessert pairing.

Bottled mineral water, either still or sparkling. Refreshing and essential for hydration.

Brewed coffee, likely espresso. Strong and aromatic. Typically consumed at the end of a meal.

A dry sparkling wine made using the classic method. Crisp with fine bubbles. Suitable for toasts or appetizers.

A high-quality Prosecco from Valdobbiadene. Slightly sweet (Extra Dry) and fruity. Refreshing and bubbly.

A premium Italian sparkling wine from Franciacorta. Dry and elegant with complex flavors. Comparable to Champagne.

Dry sparkling wine from the Franciacorta region. Crisp acidity and yeasty notes. Excellent quality bubbles.