Popina Trattoria

A complete gastronomic journey of six courses chosen by the chef. Includes focaccia, a selection of appetizers, a first course, a second course, and dry pastries. Ideal for tasting various Roman specialties in one meal.

Typical Italian flatbread baked in the oven, seasoned with oil and salt. Soft inside and slightly crispy outside. Perfect to accompany the meal or as a snack.

Sweet and sour vegetable stew (typically eggplant), here enriched with raspberry vinegar and toasted almonds. Complex flavor balancing sweetness and acidity, soft texture with the crunch of almonds.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. A rich, soft, and stringy dish. A great Italian classic.

Breaded and fried anchovies (small blue fish), served with a sweet and sour red onion sauce. Crispy outside and tender inside, with a sweet-salty contrast.

Boiled meatball (lesso) re-simmered in a tomato and onion sauce, served on celery cream. A traditional Roman dish made from leftovers, very flavorful and tender.

Roasted pepper stuffed with a cream of cod (baccalà) mixed with olives. Dressed with flavored oil and fresh chopped parsley and capers. Strong flavor and creamy texture.

Fresh salad typical of central Italy based on soaked stale bread, tomatoes, onions, and fresh vegetables. Dressed with oil and vinegar. A rustic, fresh, and light dish.

Boiled and thinly sliced cut of meat (quinto quarto), served cold with a creamy tuna sauce. The delicate flavor of the meat is enhanced by the savory sauce.

Toasted bread slice topped with a pecorino cheese cream and sautéed chicory (slightly bitter vegetable). A crispy and flavorful typically Roman appetizer.

Short pasta dressed with a creamy sauce made from egg yolks, Roman pecorino, black pepper, and crispy guanciale. An iconic Roman dish, rich and flavorful.

Spaghetti dressed with tomato sauce, crispy guanciale, and Roman pecorino. Strong flavor, slightly spicy and savory.

Short pasta dressed with eggplant, tomato, swordfish, and grated salted ricotta. A seafood variation of the classic Sicilian dish. Mediterranean and enveloping taste.

Fresh long pasta similar to spaghetti, dressed with guanciale, pecorino, and pepper, deglazed with wine. A variation of the classic Gricia with an added aromatic note from the wine.

Thick spaghetti with garlic, oil, and chili pepper, enriched with fresh tuna cubes and aromatic herbs. Finished with lemon breadcrumbs for a crispy and fresh note.

Fresh pasta dressed with a Roman pecorino cream and a blend of four pepper varieties. A creamy dish with a distinct aromatic and spicy note.

Homemade stuffed pasta with a soft cheese and fresh herb filling. Dressed with crispy zucchini and parmesan shavings. A delicate and summery dish.

Meatballs slowly cooked in tomato sauce. Soft and juicy, served with abundant sauce. A homemade and comforting dish.

Roast beef slices cooked rare, served cold or warm. Accompanied by sweet and sour vegetables and a spicy horseradish sauce. A fresh and protein-rich dish.

An unusual fried mix combining tripe (bovine stomach) and prawns (crustaceans). Crispy and flavorful, it combines land and sea flavors.

Chicken pieces slowly stewed with colorful peppers. The meat is tender and the sauce is sweet and flavorful. A classic of Roman cuisine, especially in summer.

Octopus cooked with tomato, black olives, and capers. Served with crispy bread. A fish main course with intense and savory Mediterranean flavors.

Leafy green vegetable with a bitter taste. Can be served boiled with lemon (all'agro) or sautéed with garlic and chili pepper (ripassata).

Potatoes first cooked in the oven to make them soft and then fried for a crispy crust. A delicious and golden side dish.

Potatoes cut into pieces and baked with aromatic herbs. Crispy outside and soft inside.

Selection of fresh seasonal vegetables preserved in vinegar and oil. Crispy and tangy, excellent for cleansing the palate.

Layered spoon dessert with coffee-soaked ladyfingers and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

Cheesecake with a biscuit base, topped with salted caramel sauce. A perfect union of sweet and savory with a velvety texture.

Soft coffee-flavored foam accompanied by bitter orange jelly and cocoa crumbs. A refined and aromatic dessert.

Cooked fruit dessert covered with crunchy shortcrust pastry crumbs and amaretti biscuits. Served warm with a scoop of cold ice cream for contrast.

Selection of fresh seasonal fruit.

Frozen fruit dessert, light and refreshing. Ideal to finish the meal.

Mineral water in a bottle.

Non-alcoholic carbonated drink in a small glass bottle. Classic cola or orange soda.

Classic Italian espresso or decaffeinated version. Intense and aromatic.

Aperitif cocktail based on Prosecco, soda, and bitter (sweeter Aperol, more bitter Campari). Served with ice and an orange slice.

Artisanally produced digestifs, typically limoncello or herbal bitters, served after the meal.