Piccolo Vicolo

Toasted bread with mortadella, creamy cheese, and chopped pistachios. A rich and tasty appetizer that combines savory and sweet flavors.

Cured ham slices served with fresh buffalo mozzarella. A classic Italian pairing, simple and high quality.

Slices of sweet melon wrapped in salty cured ham. A fresh and light dish, typical of the summer season.

Fresh spun paste cheese with a creamy center, served with anchovy fillets. Perfect contrast between the sweetness of the cheese and the saltiness of the fish.

Eggplant roll filled with Taleggio cheese and flavored with mint. A savory and soft dish.

Diced mixed vegetables cooked and served warm, flavored with mint. A light and colorful vegetarian appetizer.

Selection of local cured meats and cheeses accompanied by sweet sauces. Ideal for sharing to taste different specialties.

Very thin slices of raw meat dressed with arugula, cheese shavings, and olive crumbs. A fresh and refined dish.

Long pasta with fresh tomato sauce and basil. The simplest and most iconic dish of Italian cuisine.

Pasta with olive oil, sautéed garlic, and spicy chili pepper. Simple but full of flavor.

Fresh egg pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and savory.

Short pasta with tomato sauce, crispy guanciale, and pecorino. A classic Roman dish with a decisive taste.

Pasta with a cream of eggs, pecorino, pepper, and crispy guanciale. Rich and velvety.

Egg pasta sautéed with honey mushrooms. A dish with forest flavors.

Egg pasta with classic slow-cooked meat ragù. Hearty and traditional.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked. A comfort food par excellence.

Variation of the classic Gricia (pecorino and guanciale) enriched with artichokes. Savory and tasty.

Fresh pasta with delicate zucchini flowers, savory guanciale, and pecorino cheese.

Pasta with the cooking sauce from Coda alla Vaccinara. Rich in meat and tomato flavor.

Pasta dressed with a sweet and earthy beetroot sauce, balanced by the bitterness of arugula and the crunchiness of pistachios.

Pasta with a rich topping of nut pesto, fresh cheese, and flavorful tomatoes.

Poached egg with a soft yolk resting on a bed of artichokes.

Veal slices cooked with prosciutto and sage. A quick and flavorful main course typical of Rome.

Tripe slowly stewed in tomato sauce with aromatic herbs and cheese. A traditional dish.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Grilled lamb chops, to be eaten very hot, 'burning your fingers'.

Cut of beef cooked on the grill. Juicy and flavorful.

Prized cut of beef served with an aromatic wine and pink pepper sauce. Tender and refined.

Eggplant roll with a melted cheese and mint center.

Fresh and nutritious salad based on legumes and crunchy raw vegetables.

Vegan version of the classic Caprese, with vegetable cheese and tomato.

Mixed diced vegetables sautéed.

Salad served with vegetable-based sauces and creams.