Palazzaccio Da Eduardo Ristorante

Flan of fried eggplants layered with tomato sauce, fiordilatte mozzarella, and basil. A classic traditional dish, soft and full of flavor. Served hot.

Soup of small clams cooked in a slightly spicy broth with cherry tomatoes, garlic, and oil. Intense sea flavor, ideal to enjoy with toasted bread.

An assortment of typical Italian fried items including battered zucchini flowers, mozzarella in carrozza (fried bread with mozzarella), vegetables, and other delicacies. Crispy, golden, and perfect for sharing.

Fresh salad composed of slices of organic buffalo mozzarella and 'Cuore di Bue' tomatoes, dressed with fresh basil and oregano. A simple but iconic dish that enhances the quality of fresh ingredients.

Very fresh raw fish, thinly sliced, marinated with Amalfi Coast citrus (lemon or orange) and served with field salad. Delicate, fresh, and citrusy flavor.

The great classics of Roman tradition. Carbonara is rich and creamy with egg and guanciale; Amatriciana has a tomato and guanciale base; Cacio e Pepe is creamed with pecorino cheese and black pepper.

Long pasta dressed with a creamy sauce based on Amalfi Coast lemons and Grana Padano cheese. A perfect balance between the aromatic acidity of the lemon and the savoriness of the cheese.

Bucatini (long hollow pasta) dressed with a rich mix of southern flavors: salted anchovies, crunchy walnuts, tarallo crumbs, and cherry tomatoes. Savory taste, slightly spicy, and with various textures.

Fresh pasta ravioli stuffed with soft cheese (caciottina) and aromatic herbs. Served with a simple and tasty local tomato sauce. A delicate and fragrant first course.

Egg pasta served with a very slowly cooked meat ragù, containing pieces of beef, sausage, and ribs. A dense, flavorful, and very rich red sauce, typical of Sunday family lunches.

Spaghetti served with sautéed small clams in white sauce and sprinkled with bottarga (dried fish roe). The dish combines the sea flavor of the clams with the intense umami taste of bottarga.

Pork sausage artisanally prepared with wild fennel seeds and chili pepper. Served grilled with a side of roasted potatoes. Rustic and spicy flavor.

Organic chicken breast grilled and cut into strips, seasoned with aromatic herbs. A light, tender, and flavorful main course.

Veal steak with bone, grilled. Premium white meat, very tender and with a delicate flavor.

Classic grilled beef steak. Intense red meat flavor, served juicy.

Mixed of calamari, shrimps, and anchovies, floured and fried, served in traditional wax paper. Crispy, dry, and tasty fry.

Roasted octopus tentacles to achieve a crispy surface and a soft interior. Served with a raw vegetable 'Catalana' (onion, tomato, celery) dressed with oil and vinegar.

Dark leafy green vegetable with a bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish.

Fresh salad made of lettuce and other seasonal raw vegetables. Light and refreshing.

Selection of fresh vegetables of the day, prepared according to availability (usually grilled or pan-fried).

Diced potatoes baked with oil and rosemary until golden brown. Crispy on the outside and soft on the inside.