Miraggio Trastevere

Typical Roman street food. It's a rice ball with tomato sauce and a melted mozzarella center, breaded and fried until golden.

Fresh zucchini flower stuffed with mozzarella and anchovies, battered and fried. Crispy outside and soft inside.

Selection of seasonal vegetables cut into pieces, lightly battered and fried. A crispy and vegetarian appetizer.

Seasoned potato puree bites, breaded and fried. They have a golden crust and a soft, flavorful interior.

Small breaded and fried mozzarella balls. A warm, stringy snack, very popular as an appetizer.

Toasted slice of homemade bread, topped with diced fresh tomato, garlic, olive oil, and basil. Simple and refreshing.

Selection of thinly sliced aged cured ham. Salty and flavorful, typically served as an appetizer.

A classic Italian combination: salty cured ham served with fresh and creamy buffalo mozzarella.

Thin slices of lean cured beef (bresaola) served with fresh rocket and Parmesan shavings. Light and aromatic.

Fresh salad made of tomato and mozzarella slices, dressed with olive oil and basil. Represents the colors of the Italian flag.

Small buffalo mozzarella balls, known for their soft texture and rich, milky flavor.

Floured and fried artichoke wedges until crispy. Served hot in a paper cone.

Desalted cod fillet, battered and fried. A classic of Roman cuisine, crispy outside and tender inside.

Clams sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Fresh mussels sautéed in a pan with garlic, oil, and parsley. A simple dish but rich in sea flavor.

A mix of mussels and clams sautéed together in a pan with garlic and parsley. Ideal for seafood lovers.

Small floured and fried octopuses (musk octopus). Crispy and flavorful, eaten whole.

Fresh floured and fried anchovies. A humble traditional dish, very tasty and crispy.

Anchovies breaded with breadcrumbs and fried. Compared to simple anchovies, they have a thicker and crispier coating.

Short, twisted fresh pasta served with a rich tomato sauce, bacon, mushrooms, and pecorino cheese. A flavorful dish inspired by the Trastevere district.

Fresh pasta seasoned with broccoli, crispy bacon, and pecorino cheese. A rustic and tasty seasoning.

Layers of egg pasta alternated with meat sauce, béchamel, and cheese, baked in the oven. A classic Italian comfort food.

Considered the ancestor of carbonara, it's prepared with crispy guanciale, pecorino romano, and black pepper, without eggs or tomato.

Typical dish of poor Roman cuisine. 'Paiata' is the small intestine of milk-fed veal, cooked with tomato. It has a unique and creamy flavor.

Famous Roman dish with a sauce based on raw eggs, pecorino, Parmesan, crispy guanciale, and black pepper. Creamy and intense.

Tubular pasta seasoned with tomato sauce, cured pork jowl (guanciale), and pecorino romano cheese. A perfect balance between the sweetness of tomato and the saltiness of the cured meat.

Thick fresh pasta similar to spaghetti, seasoned with a cream of pecorino romano and abundant freshly ground black pepper.

Homemade egg fettuccine served with a classic minced meat sauce slowly cooked in tomato sauce.

Soft potato gnocchi seasoned with a creamy gorgonzola sauce, a strong-flavored blue cheese.

Simple boiled rice, usually seasoned with butter or oil and Parmesan cheese. A light and delicate dish.

Fresh egg pasta served with a mix of seafood (mussels, clams, crustaceans) in a slightly spicy tomato sauce.

Dish based on a delicate pink cream prepared with scampi (crustaceans). Available as both risotto and with gnocchi.

Spaghetti served with fresh mussels and cherry tomatoes, flavored with garlic and a touch of chili pepper.

A famous dish of Italian seafood cuisine. Spaghetti with clams, oil, garlic, parsley, and chili pepper.

Rice cooked in fish broth and served with a mix of seafood and crustaceans. Rich and flavorful.

Thick and comforting soup made with beans and homemade maltagliati pasta (irregularly cut). A dish of peasant tradition.

Creamy chickpea soup served with homemade fresh pasta. Rich in flavor and vegetable protein, flavored with rosemary.

Typical Roman soup combining Roman broccoli and 'arzilla' (a cartilaginous fish). Served with pasta in broth.

The simplest pizza, topped only with tomato, garlic, oregano, and oil. No cheese.

A variation of marinara enriched with salted anchovy fillets for a bolder flavor.

The queen of pizzas: red base with fior di latte mozzarella and fresh basil.

A special Margherita pizza made with buffalo mozzarella from Campania, richer and more flavorful than the classic.

Pizza with tomato, mozzarella, and anchovies. A flavorful classic of tradition.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Rich pizza topped with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and sometimes hard-boiled egg or olives.

Vegetarian pizza topped with mozzarella and a mix of grilled or baked seasonal vegetables (e.g., zucchini, eggplant, peppers).

Pizza with tomato, mozzarella, and slices of spicy or mild salami. Flavorful and simple.

White pizza (without tomato) with mozzarella, gorgonzola (blue cheese), and radicchio. Bold and slightly bitter taste.

White pizza with mozzarella, crumbled sausage, and sautéed broccoli rabe. A very flavorful typical Roman combination.

White pizza with mozzarella, topped after cooking with bresaola (cured beef) and fresh rocket. Fresh and light.

White pizza with mozzarella, mushrooms, and sausage. A rustic and rich flavor.

White pizza with mozzarella, fresh zucchini flowers, and anchovies. Inspired by the classic Roman appetizer.

Oven-toasted bread topped with melted mozzarella and anchovy fillets. Flavorful and crispy.

Toasted bread with melted mozzarella and champignon mushrooms. A warm appetizer or light dish.

Toasted bread enriched with mozzarella, mushrooms, and cooked ham.

Simple toasted bread with mozzarella and cooked ham.

Closed half-moon pizza filled with mozzarella, cured ham, egg, Parmesan, and black pepper. Rich and substantial.

Crispy white pizza base seasoned with olive oil, salt, and rosemary. Excellent to accompany meals or as a snack.

Simple white focaccia served with slices of sweet cured ham.

Focaccia bread filled or accompanied by chicory sautéed in a pan with garlic and chili pepper.

Lamb chops quickly grilled at high temperature. Eaten with hands ('a scottadito') because they are served very hot.

Roast suckling lamb cooked in the oven with potatoes. The meat is tender and flavorful, seasoned with herbs like rosemary.

Thin slices of veal cooked in a pan with a sage leaf and a slice of cured ham on top, deglazed with white wine.

Roast suckling pig with crispy skin and tender meat, served with baked potatoes.

Veal small intestine cooked stewed with tomato. A historic Roman dish with a strong and unique flavor.

Oxtail stew cooked for a long time with tomato, celery, pine nuts, and raisins. The meat becomes very tender and falls off the bone.

Beef tripe stewed with tomato, Roman mint, and plenty of grated pecorino cheese.

Roast pork loin served in slices with its cooking juices and baked potatoes.

Homemade minced meat balls. They can be cooked in tomato sauce or deglazed with white wine.

Scamorza cheese baked in a clay pot until melted and stringy.

Melted oven-baked scamorza cheese enriched with slices of cured ham.

Half roasted chicken baked until golden, served with potatoes. A simple and tasty classic main course.

Thin strips of beef sautéed in a pan and served with sautéed broccoli rabe. Tender meat and flavorful vegetables.

Thin slices of beef quickly sautéed in a pan with artichoke wedges.

Baked eggplant flan layered with tomato, mozzarella, and Parmesan cheese.

Grilled beef steak. Simple and juicy, for red meat lovers.

Opened, breaded, and fried anchovies. A flavorful and crispy blue fish main course.

Squid stewed with tomato, garlic, olives, and capers. Tender and rich in Mediterranean flavor.

Whole grilled squid seasoned with a drizzle of oil and lemon. Light and tasty.

Cod fillet cooked in a tomato sauce with onion and parsley, and sometimes raisins and pine nuts (Roman style).

Floured and fried squid rings. A classic seafood dish, golden and crispy.

Mixed fried battered squid rings and shrimp. Ideal for those who want to try both.

Whole fish (Sea bass or Sea bream) grilled. Delicate white meat, usually served with oil and lemon.

Whole fish baked in the oven with potatoes, which absorb the juices and flavor of the fish.

Selection of seasonal vegetables (such as zucchini, eggplant, peppers) grilled and seasoned with oil and parsley.

Classic side dish of potatoes, available roasted (baked with rosemary) or fried (golden sticks).

Whole artichoke. 'Alla romana' is stewed with mint and garlic; 'Alla giudia' is fried open like a flower, crispy.

Bitter leafy green vegetable. 'All'agro' is boiled and dressed with lemon; 'Ripassata' is sautéed in a pan with garlic and chili pepper.

Local broccoli rabe or broccoli. Available boiled (light) or sautéed in a pan for more flavor.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Simple and aromatic salad with spicy wild rocket and sweet cherry tomatoes.

White beans served simply with oil and pepper, or cooked in tomato sauce with sage and garlic ('all'uccelletto' style).

Spoon dessert made with milk and eggs, with a soft and gelatinous consistency, covered with liquid caramel.

Flaky shortcrust pastry tart filled with fruit jam (e.g., apricot, sour cherry).

Chocolate and almond cake, moist inside and crunchy outside. Typical of the island of Capri, often served dusted with powdered sugar.

Frozen lemon dessert, creamy and refreshing. Often served at the end of a meal to cleanse the palate.

Spoon dessert made of cream, sugar, and gelatin, served with a wild berry sauce.

Classic creamy panna cotta garnished with hazelnut cream and chocolate (Nutella).

Panna cotta served with a topping of sweet caramel sauce.

The most famous Italian dessert: layers of ladyfingers soaked in coffee, mascarpone cream, and cocoa powder.

Fried pizza dough pieces served hot, covered with abundant Nutella. Delicious and substantial.

Fresh pineapple slices served plain.

Artisanal ice cream cup in classic flavors like cream, chocolate, or vanilla.

A scoop of ice cream (usually vanilla or cream) drowned in a cup of hot espresso coffee.

Ice cream served with a shot of liqueur (like whiskey or amaretto) poured over it.