Proloco Centocelle

An abundant selection of four types of cured meats and four cheeses, designed for two people. A rich appetizer offering a variety of typical regional flavors and textures.

Tasting dedicated exclusively to goat cheeses. Intense and characteristic flavors, ranging from fresh to aged.

A platter consisting solely of mixed cured meats for two people. It includes various types of aged cured meats, ideal to accompany with bread.

Selection of mixed cheeses served for two people. It offers a tasting journey through different aging periods and milk types.

Prized pork mortadella produced with semi-wild black Mangalitza pork. Rich flavor and high-quality melt-in-your-mouth fat.

24-month aged cured ham from Bassiano served with fresh buffalo mozzarella. A classic Italian combination that balances the saltiness of the cured meat with the milky sweetness of the mozzarella.

Trio of prized hams: farmed, beef, and the smoked Bassiano variant. A dish for true cured meat enthusiasts, allowing comparison of different preparations and meats.

A selection of niche products and rare specialties from the Lazio region. An opportunity to discover lesser-known local and artisanal flavors.

Typical rustic pie from Gaeta composed of two layers of pastry, usually filled with fish or vegetables. The texture is soft and the filling is rich and flavorful.

Octopus stewed with tomato. The octopus is tender and the sauce is thick and flavorful, excellent with bread.

Stewed escarole in a pan with Itri olives. A light side dish or appetizer with a slightly bitter taste balanced by the saltiness of the olives.

Mutton meatballs seasoned with cloves, according to a traditional recipe from Veroli. Intense, spicy, and very aromatic flavor.

Fried egg in a pan served with a selection of four cheeses and prized Mangalitza cured pork fat. A rich, creamy, and very flavorful dish.

Raw beef, hand-cut, served with organic egg yolk and beetroot mayonnaise. Fresh and delicate, with a soft texture.

Fried croquettes filled with barley, tomato, and melted mozzarella. A variation of the classic rice supplì, with a slightly more rustic texture.

Long fresh pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. A Roman classic with a strong and savory flavor.

Large format fresh pasta served with a white ragu (without tomato) of Mangalitza pork. Rich meat flavor and very succulent.

Short pasta dressed with a cream of eggs, Pecorino Romano, black pepper, and guanciale. An iconic Roman dish, creamy and rich without the use of cream.

Pasta filled with Romanesco broccoli, simply dressed with butter and anchovies. A balance between the sweetness of the vegetable and the saltiness of the anchovies.

Rustic handmade spaghettoni dressed with cod, chickpeas, and crispy dried peppers. A dish with strong flavors and varied textures.

Short ridged pasta dressed with the sauce from oxtail stew. The sauce is thick, rich in natural gelatin, and very flavorful.

Local lamb cooked in the oven, accompanied by artichokes and an egg sauce (similar to a fricassee). Tender and aromatic.

Prized cut of pork seared in a pan, served with its cooking juices and purée. Juicy meat with flavorful fat and a soft side dish.

Salted and aged cod fillet, battered and fried. Crispy outside and soft inside, typical of Roman tradition.

Free-range chicken cooked cacciatore style (with tomato, wine, herbs, and vegetables). Flavorful and rustic meat with a thick sauce.

Pork knuckle slow-steamed to make it very tender, served with baked vegetables. The meat easily falls off the bone.

Dish based on offal, a historic part of Roman cuisine. The taste and texture vary depending on the day's ingredients.

Oxtail stew cooked for a long time with tomato, celery, and spices. A humble but very flavorful dish, with gelatinous and tender meat.

Tripe stewed with tomato sauce, Roman mint, and abundant pecorino. Unique texture and very flavorful and aromatic taste.

Veal intestine cooked in a pan without tomato. The contents of the intestine (chyme) create a natural creamy sauce with a strong flavor.

Breaded and fried glands (thymus or pancreas), served with mayonnaise. They have a soft and creamy internal texture and a delicate flavor.

Mix of seasonal vegetables and roots baked until crispy.

Potatoes cut and roasted in the oven, classic and golden.

Fresh salad enriched with goat cheese, crunchy almonds, and plums. A refreshing sweet and savory mix.

Blanched broccoli rabe sautéed in a pan with garlic, oil, and chili pepper. Strong and slightly bitter taste.

Field chicory sautéed in a pan with garlic and chili pepper. Characteristic bitter taste, highly appreciated in Rome.

Wild chicory sprouts served raw with a dressing of anchovies, garlic, and oil. Crunchy, fresh, and flavorful.

Crostata filled with sour cherry jam. A traditional dessert from Jewish-Roman cuisine.

Spoon dessert similar to a firm cooked cream, served with red berries for a touch of acidity.

Classic Italian coffee and mascarpone dessert, prepared with artisanally made ladyfingers.

New York-style cheesecake made with Conciato di San Vittore, a very aromatic and aged Italian cheese.

Still mineral water.

Sparkling mineral water.

Slightly sparkling natural water from Nepi, served in a glass bottle.

Sweet and clear sparkling drink, flavored with lemon.

Dark sparkling drink made with chinotto citrus. Characteristic bittersweet flavor.

Sweet sparkling orange drink.

Classic Italian espresso.

Selection of local spirits and digestifs from Lazio.

Beer served on tap. The selection varies, ask the waiter for available options.

Craft beer in a can, Session IPA style. Light, aromatic with tropical notes and low alcohol content.

Craft beer in a can, Imperial IPA style. Intense, hoppy, and fruity flavor with a higher alcohol content.