Pasqualino Al Colosseo dal 1956- Trattoria Romana

Toasted bread slices topped with diced fresh tomato, garlic, olive oil, and basil. Crispy and flavorful, it's the quintessential Italian appetizer. Enjoy it by hand.

Fried rice balls with tomato and a gooey mozzarella center, breaded and fried. Crispy outside and soft inside. A classic Roman street food to be enjoyed hot.

Assortment of toasted bread with various toppings, such as vegetables, pâtés, or cured meats. Offers different combinations of flavors and textures. Ideal for sharing.

Selection of traditional Roman fried items which may include cod, zucchini flowers, supplì, and battered vegetables. Golden and crispy. Eaten hot, often accompanied by a glass of wine.

Cold dish composed of slices of cured prosciutto and fresh buffalo mozzarella. A perfect combination of the cured meat's savoriness and the cheese's milky sweetness.

Fresh salad of sliced tomatoes and mozzarella, dressed with olive oil, salt, and basil. Light and refreshing. Represents the colors of the Italian flag.

Fresh mussels cooked in a pan with oil, garlic, white wine, and cherry tomatoes. The sauce is flavorful and smells of the sea. Often served with toasted bread.

Special selection of appetizers curated by the chef, varying by season and creativity. A tasting journey to start the meal.

Platter with a selection of Italian cured meats and cheeses of various ages. Rich and traditional flavors. Perfect to share with a glass of red wine.

Thin slices of bresaola (cured beef) served with fresh arugula and Parmigiano Reggiano shavings. A light, protein-rich, and flavorful dish, dressed with oil and lemon.

Toasted bread slices topped with creamy fresh burrata and sweet cherry tomatoes. A delicious contrast between the crunchiness of the bread and the creaminess of the cheese.

Long egg pasta dressed with a rich sauce based on sausage, mushrooms, and peas, often with the addition of cream. A rustic and hearty dish, typical of Lazio.

Short pasta dressed with a cream of egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. An icon of Roman cuisine, with an intense and creamy flavor.

Fresh pasta similar to spaghetti, dressed with crispy guanciale, Pecorino Romano cheese, and pepper. Considered the ancestor of Carbonara and Amatriciana, without eggs or tomato.

Hollowed long pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A bold and savory flavor, a pillar of Roman culinary tradition.

Short pasta dressed with a spicy tomato sauce, garlic, oil, and parsley. Simple but with a strong character thanks to the chili pepper.

Fresh pasta dressed with a cream made by emulsifying Pecorino Romano cheese and cooking water, finished with abundant black pepper. Creamy and spicy, a Roman must-have.

Rolled fresh pasta stuffed with minced meat, covered in béchamel and sauce, baked in the oven. A rich and comforting dish, with a golden crust on top.

Egg pasta served with a classic slow-cooked meat and tomato sauce. Flavorful and familiar, one of the most beloved dishes in Italy.

Egg pasta served with a creamy mixed cheese sauce or Alfredo (butter and parmesan) with the addition of chicken. Rich and very creamy dishes.

Egg pasta dressed with aromatic porcini mushrooms and fresh pachino tomatoes. A combination of forest flavors and tomato sweetness.

Rice slowly cooked with porcini mushrooms and enriched with a truffle cream. An elegant, creamy dish with an unmistakable aroma of earth and forest.

Pasta stuffed with meat served with cream and cooked ham or with meat sauce. A tasty and hearty dish.

Layers of egg pasta interspersed with meat sauce, béchamel, and cheese, baked in the oven. A classic Italian Sunday dish, rich and satisfying.

A variation of classic lasagna with basil sauce (pesto), béchamel, and cheese. A fragrant and vegetarian dish.

Pasta stuffed with fresh ricotta and spinach, served with simple tomato sauce or plain with melted butter and parmesan. Delicate and light.

Soft potato gnocchi served with basil sauce or a four-cheese fondue. Fluffy texture that melts in your mouth.

Fresh pasta served with lobster pulp and a sauce based on cherry tomatoes and crustaceans. A prized dish with an intense sea flavor.

Fresh pasta dressed with a mix of seafood (mussels, clams, shrimp, calamari) and cherry tomatoes. Rich in marine flavors.

A unique combination that blends the savoriness of mussels with the bold flavor of Pecorino Romano cheese. A dish that mixes sea and land.

Classic seafood dish with spaghetti, fresh clams, garlic, oil, and parsley. Often deglazed with white wine. Delicate and refined flavor.

Rice cooked in fish broth with an assortment of seafood and crustaceans. Creamy and very flavorful.

Risotto creamed with a delicate langoustine-based cream. Pinkish color and a sweet, refined flavor.

Short pasta dressed with cream and smoked salmon. A dish from the 80s still much loved for its creaminess and smoky flavor.

Thin slices of veal topped with prosciutto and a sage leaf, sautéed in white wine. The meat is tender and flavorful, a classic main course from the capital.

Pieces of chicken stewed with tomatoes, peppers, and herbs. A colorful and succulent dish, where 'scarpetta' (mopping up the sauce with bread) is a must.

Grilled beef cut into strips, dressed with rosemary oil or balsamic glaze. Usually served rare or medium.

Minced meat meatballs slowly cooked in tomato sauce. Soft and flavorful, reminiscent of home cooking.

Pieces of rabbit stewed with wine, vinegar, olives, garlic, and rosemary. Flavorful and aromatic white meat.

House specialty based on chicken breast. Likely prepared with a secret recipe or special chef's seasonings.

Chicken breast cooked in a rich melted cheese sauce. Very creamy and flavorful.

Beef steak weighing approximately 350 grams, grilled. Simple and tasty, it enhances the natural flavor of the meat.

Assortment of different meats (e.g., beef, pork, sausage, lamb) grilled. Ideal for those who want to try various cuts.

Prized and very tender cut of beef served with a creamy green pepper sauce. Slightly spicy and aromatic.

Beef fillet served with a prized green pepper sauce or with sautéed porcini mushrooms. A luxurious main course with intense flavors.

Roast suckling lamb with potatoes, garlic, and rosemary. The meat is very tender and flavorful. A typical dish for holidays and Roman cuisine.

Lamb chops quickly grilled. Eaten very hot, traditionally by hand (hence the name).

Floured and fried calamari rings and shrimp until golden. Crispy and light, served with lemon.

Oven-baked white fish fillets (sea bass or sea bream), often with potatoes or cherry tomatoes. Delicate and light meat.

Selection of grilled fish and crustaceans. Enhances the fresh sea flavor with simple, light cooking.

Fresh salad with feta cheese, black olives, tomatoes, cucumbers, and onion. Flavorful and Mediterranean.

Fresh salad likely composed of tomatoes, mozzarella, olives, and mixed vegetables. Inspired by Campanian flavors.

Mixed salad enriched with tuna fillets and onion. Tasty and nutritious, excellent as a light main course.

Rustic salad with seasonal vegetables and flavorful ingredients like cheese or croutons. Simple and genuine.

Lettuce, croutons, parmesan shavings, and the typical Caesar dressing. Often enriched with grilled chicken.

The most classic pizza with tomato, mozzarella, and basil. Represents the essence of Italian pizza.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

Classic pizza topped with tomato, mozzarella, and cooked ham. Loved by adults and children.

Pizza with tomato, mozzarella, cooked ham, and button mushrooms. A balanced and popular combination.

White or red pizza topped raw with bresaola, fresh arugula, and grana cheese shavings. Fresh and flavorful.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Prized pizza with tomato, mozzarella, and porcini mushrooms. Fragrant and with an intense forest flavor.

Pizza with tomato, mozzarella, oil-packed tuna, and sliced onion. A bold and rustic flavor.

Rich pizza with tomato, mozzarella, ham, mushrooms, artichokes, and olives. Very generously topped and varied.

White pizza with a blend of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and intense.

Mixed salad of fresh seasonal vegetables. A light side dish to accompany main courses.

Fresh vegetables of the day, cooked (sautéed or boiled) or raw depending on availability.

French fries cut into sticks and fried until golden and crispy. The most beloved side dish.

Diced potatoes seasoned with oil and rosemary and baked in the oven. Soft inside and crispy outside.

Chef's daily sweet proposal. Can vary from homemade cakes to spoon desserts like tiramisu.

Ice cream (usually vanilla or cream) served immersed in hot espresso coffee or a liqueur. An energizing dessert.

Cup with mixed flavor ice cream scoops (e.g., chocolate, cream, strawberry). Simple and refreshing.

Special house ice cream cup, likely enriched with cream, fruit, or sauces. Very indulgent.

Fresh strawberries cut into pieces and dressed with lemon juice and sugar. A light and vitamin-rich end to a meal.

Fresh strawberries served with a scoop of ice cream. The fruit's acidity pairs well with the sweetness of the ice cream.

Slices of fresh pineapple. A sweet and juicy tropical fruit, excellent for digestion at the end of a meal.

Fresh seasonal fruit salad cut into small pieces, dressed with lemon juice and sugar.