Mattarello Colli Aniene

A rich mixed appetizer for two with cured meats, cheeses, and Roman specialties. Includes classic white pizza with mortadella. Ideal for sharing.

Focaccia filled with fresh and flavorful ingredients. The combination of mortadella, buffalo mozzarella, and cured ham offers a rustic and genuine taste.

Fresh and juicy Campana buffalo mozzarella. Served simply to enhance its milky flavor.

Selection of five different bruschettas for two. Perfect for tasting various toppings on toasted bread.

Toasted bread seasoned with fresh Pachino tomatoes. Simple and refreshing.

Toasted bread seasoned with pecorino cheese and pepper, enriched with crispy guanciale. A tribute to the flavors of cacio e pepe pasta.

Bruschetta with creamy stracciatella cheese and flavorful anchovy fillets. A much-appreciated sweet and salty contrast.

Toasted bread garnished with artichokes prepared Roman-style or in oil. Delicate and characteristic flavor.

Raw beef hand-chopped, served with fresh arugula and cherry tomatoes. A light and protein-rich appetizer.

Classic Italian summer appetizer. The sweetness of melon pairs perfectly with the saltiness of cured ham.

Toasted bread with fresh stracciatella and flavorful sun-dried tomatoes. An intense Mediterranean taste.

A generous fried platter for two. Includes Roman classics like supplì and croquettes, accompanied by crispy battered vegetables.

Tomato rice croquette with a melting mozzarella center. 'Al telefono' because the hot mozzarella creates strings when pulled apart.

Supplì variation with cacio e pepe seasoning and added guanciale. Bold and typically Roman flavor.

Zucchini flower stuffed with mozzarella and an anchovy, battered and fried. Crispy outside and soft inside.

Mozzarella sandwiched between two slices of bread (ciriola), dipped in egg and fried. A classic warm and stringy comfort food.

Pair of homemade potato croquettes. Soft inside with a golden crust.

Thinly sliced zucchini sticks, lightly battered and fried. A crispy and light treat.

Desalted cod fillet wrapped in a crispy batter and fried. A classic of Roman street food.

Original fried pasta croquette, made with fettuccine instead of rice. A delicious and substantial idea.

Special supplì with cuttlefish ink rice and salmon filling. Intense sea flavor.

Fried meatball combining the bitterness of chicory, the saltiness of anchovies, and the bold taste of pecorino.

Sweet fried bell pepper stuffed with whipped cod and fried. A delicious seasonal appetizer.

Mixed side dish of seasonal vegetables cooked in the oven or grilled. Includes potatoes, eggplant, zucchini, and peppers.

Chicory (slightly bitter leafy green) served boiled with lemon (all'agro) or sautéed in a pan with garlic, oil, and chili pepper (ripassata).

Large mixed salad enriched with buffalo mozzarella, tuna, cherry tomatoes, and olives. A fresh, complete dish.

Salad with grilled chicken strips, cherry tomatoes, and olives. Light yet nutritious.

Rich salad with buffalo mozzarella, smoked salmon, and cherry tomatoes. Flavorful and refined.

Mixed salad served with a selection of grilled vegetables. Healthy vegetarian option.

Typical fresh salad with feta cheese, olives, cucumbers, and onion. Strong Mediterranean flavor.

Delicate salad with lamb's lettuce, thinly sliced fresh mushrooms, Parmesan shavings, and a touch of lime.

Crispy and flavorful salad combining the sweetness of apples and walnuts with the strong taste of pecorino.

Simple dish with tomato slices and buffalo mozzarella, seasoned with oil and basil.

Handmade fettuccine with a rich sauce of pecorino romano, black pepper, and crispy guanciale. A variation of Gricia.

One of the most iconic Roman dishes. Pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and spicy.

Fettuccine sautéed in a pan with tomato sauce and braised meat, enriched with Parmesan.

Classic Roman sauce with tomato, guanciale, and pecorino (described here as braised beef, a house variation).

Fettuccine with white meat ragù (without tomato), prepared with a soffritto of vegetables and minced beef.

Pasta with fresh homemade pesto made from basil, pine nuts, and Parmesan. Fragrant and green.

King of Roman cuisine. Pasta with a cream of egg yolks, pecorino, crispy guanciale, and pepper. No cream.

Fettuccine with a fresh topping of sweet confit cherry tomatoes, creamy stracciatella cheese, and basil.

Seasonal pasta dish with cod, zucchini flowers, and a fresh hint of lime.

Summer version of Amatriciana prepared with fresh cherry tomatoes (Pachino) instead of tomato sauce, with guanciale and pecorino.

Veal slices cooked in a pan with cured ham and sage, deglazed with white wine. A very tender Roman main course.

Beef meatballs in sauce, prepared according to traditional homemade recipe.

Tender, prime cut of beef. Available grilled or with green pepper sauce.

Grilled steak or tagliata (sliced beef). Served plain or with balsamic vinegar reduction.

Very thin slices of raw beef served with fresh arugula and cherry tomatoes.

Large breaded and fried veal cutlet, wide and thin (called elephant ear).

Grilled chicken breast or steak, simple and light.

Half grilled chicken cooked under the weight of a brick to make it crispy and well-cooked. Requires 20 minutes.

Cold dish of boiled veal slices covered with a creamy sauce made from tuna, capers, and anchovies.

Grilled lamb skewers, typical of Abruzzese tradition.

Classic cheeseburger with Angus beef and melted cheddar cheese.

Rich burger with Angus beef, egg, cheese, and crispy bacon. Very substantial.

Gourmet burger with provola, speck, and artichoke cream.

Meat-free option with a vegetable burger.

Refined sandwich with raw meat (tartare), arugula, and fresh stracciatella cheese.

Complete menu for children under 8. Includes an appetizer, a main course, and a drink. Ice cream available for an extra charge.

Table water.

Mineral water in a bottle.

Canned carbonated drinks (Cola, Orange Soda, etc.).

Sweet and bitter Italian citrus-based drink.

Italian espresso.

Decaffeinated coffee.

Herbal digestive liqueur.

Special selection digestif.