Ristorante Checco dello Scapicollo

A traditional Roman Easter appetizer. Includes coratella (lamb offal), hard-boiled eggs, corallina sausage, and chocolate, combining savory and sweet flavors.

A selection of tartares, likely finely chopped and seasoned raw meat or fish. Fresh and delicate.

Seafood appetizer consisting of a seafood salad and thin slices of marinated raw salmon. Fresh and marine flavor.

Typical Roman dish made with lamb offal (heart, lungs, liver) stewed with artichokes. Intense, rustic, and very flavorful.

Baked eggplant dish layered with tomato sauce, mozzarella, and parmesan. Soft, rich, and stringy.

A mixed platter of cured meats and cheeses served with toasted bread topped with fresh tomato. A classic Italian appetizer.

Toasted bread topped with creamy fresh ricotta and smoked salmon. A crispy and flavorful appetizer.

Short, twisted fresh pasta served with amatriciana sauce (guanciale, tomato, pecorino). Rich and savory flavor.

Fresh pasta served with a seafood sauce made with shrimp and mussels. Delicate fish flavor.

Rice cooked with a scampi cream sauce. A creamy dish with a sweet and refined crustacean flavor.

Rice creamed with porcini mushrooms. A classic first course with an intense aroma and earthy flavor.

Long egg pasta with guanciale and pecorino (Gricia), enriched with artichokes. Savory and tasty.

Potato gnocchi with an artichoke and clam sauce. A balanced combination of land and sea.

Long egg pasta, likely served with a red fish or crustacean sauce. Flavorful and aromatic.

Roasted pork loin served with a side of potatoes and porcini mushrooms. Tender and juicy meat.

A mixed platter of roasted meats including lamb, veal, and pork. Ideal for tasting different types of meat.

Young lamb cooked in the oven (tender and juicy) or grilled (scottadito, crispy and flavorful). A classic of Roman cuisine.

Beef tagliata served in irregular slices and flavored with rosemary. Flavorful and tender red meat.

Sea bream fillets cooked with a crispy artichoke crust. Delicate fish enhanced by the flavor of artichokes.

Sea bream fillet served with porcini mushrooms. A light dish combining the flavors of the sea and the forest.

Calamari served with artichokes, likely sautéed or fried together. A tasty combination.

Boiled prawns served with a salad of tomatoes and red onion. A fresh and light dish.

Seasonal vegetables (chicory, broccoli rabe, or spinach) that can be served boiled with lemon (all'agro) or sautéed with garlic and chili pepper.

Potatoes cut into pieces and baked with rosemary. A classic and flavorful side dish.

Catalogna chicory sprouts served raw with a sauce made from anchovies, garlic, and vinegar. A fresh and crunchy Roman dish.

Artichokes cooked in a pan with garlic, oil, and parsley (or mint). Tender and very tasty.

Mixed side dish of potatoes and porcini mushrooms. Rich and flavorful.

Bottled water, still or sparkling.

Wine produced by the house or locally, typically available by the carafe.

Italian espresso coffee.

Herbal digestive liqueur, usually served at the end of a meal.

Mixed selection of house desserts.

Thin slices of fresh pineapple, served as a light dessert.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. An Italian classic dessert.

Delicate spoon dessert made of cream, sugar, and vanilla, often served with a berry or caramel sauce.

Spoon dessert made of eggs and milk with a layer of liquid caramel. Soft and sweet.

Traditional naturally leavened Easter cake, similar to panettone, with candied fruit and almond glaze.

Dessert made of layers of crispy puff pastry alternated with chocolate cream.

Bread basket to accompany the meal.

A complete tasting journey that includes all courses on the menu, from appetizers to dessert, including drinks. It allows you to choose your favorite dishes for each course.