Ristorante Il Falchetto

Roman artichokes roasted to enhance their flavor. Served with a fresh mixed salad and flakes of fossa-aged pecorino, adding a savory and decisive note.

A classic of Italian cuisine with layers of fried eggplant, fresh tomato sauce, melted mozzarella, and 36-month aged Parmesan. Soft, rich, and oven-baked.

Prized beef fillet tartare served raw, seasoned with high-quality ingredients such as a special egg, capers, sweet onion, and refined spices. A refined dish that enhances the freshness of the meat.

Small octopus stewed with sweet cherry tomatoes, capers, and black olives. A tender and flavorful seafood appetizer with typical Mediterranean aromas.

Fresh and light seafood salad with tender boiled octopus, accompanied by crunchy vegetables and olives. Simply dressed to enhance the fish's flavor.

Mixed seafood and shrimp sautéed, usually with garlic, oil, and white wine. Served hot, ideal to enjoy with toasted bread to soak up the sauce.

High-quality raw salmon, knife-cut, served with crunchy fennel and aromatic pepper. A delicate and fresh dish, perfect for raw fish lovers.

Sicilian red prawns served raw in thin slices. Sweet and buttery on the palate, minimally seasoned to not overpower their prized flavor.

Cantabrian anchovy fillets, known for their fleshiness and balanced savoriness, served with soft butter and crunchy bread. A classic and delicious pairing.

High-quality mortadella served with toasted bread and Parmesan shavings. A rich platter of authentic Emilian flavors.

Thin slices of aged old cow meat, with an intense and deep flavor, accompanied by fresh field greens.

Prized cured meat from the hind leg of the pig, similar to prosciutto but boneless. Served with fresh and creamy buffalo ricotta.

Long-aged Parma ham, sweet and fragrant. Thinly sliced to melt in your mouth.

Fresh stretched-curd cheese with a creamy heart, paired with Culatello, one of Italy's most prized cured meats. A perfect contrast between the sweetness of the milk and the saltiness of the cured meat.

Fresh buffalo mozzarella served with flavorful anchovies from Cetara. A simple but tasty appetizer.

Buffalo mozzarella accompanied by sweet cherry tomatoes and black olive powder. A refined version of the classic caprese.

Assortment of typical Italian cheeses of various ages and types. Ideal for those who want to taste different dairy excellences.

Large sharing platter with a rich selection of Italian cured meats and cheeses. Perfect to start your meal with company.

Fried zucchini flowers in batter, filled with a creamy mixture of ricotta flavored with mint and lime. Crispy outside and soft inside.

Fried meatballs made with shredded boiled beef. A traditional dish made from leftovers, very flavorful and succulent.

Fresh anchovies, breaded and fried, served with a squeeze of lime and pepper. A light and aromatic fried fish dish.

Typical Roman pasta with a pecorino romano cream and abundant black pepper. Simple, creamy, and with a strong flavor.

Spaghetti with egg, pecorino, crispy guanciale, and black pepper. Rich and velvety, a pillar of Roman cuisine.

Pasta with tomato sauce, pan-fried guanciale, and pecorino cheese. A savory and slightly spicy dish.

Fresh filled pasta served with a simple tomato sauce and fossa pecorino shavings. A dish that highlights the quality of the pasta and cheese.

Small meat tortellini served in a rich and flavorful hen and capon broth. A warm and comforting dish from the Emilia tradition.

Prized rice slowly cooked with saffron, giving the dish a golden yellow color and an unmistakable aroma. Creamy and refined.

Potato gnocchi with a rich duck ragù, baked with Parmesan. A hearty and flavorful first course.

Thick, long pasta typical of the Amalfi coast, with fresh mixed seafood. Fragrant with sea and parsley.

Simple fresh pasta made without eggs, served with fresh clams, garlic, and oil. A seafood classic.

Thin egg pasta served with lobster meat and its sauce. A luxurious dish with an intense crustacean flavor.

Veal cut with the bone, slow-stewed with tomatoes and vegetables. The meat becomes very tender and falls off the bone.

Veal cutlet with the bone, breaded and fried in clarified butter until golden brown. Crispy on the outside and tender on the inside.

Young lamb chops grilled or pan-seared (scottadito). Flavorful and tender, typical of Lazio cuisine.

Veal cheek slow-cooked in Barbaresco red wine, served with mashed potatoes. The meat is so tender it can be cut with a spoon.

Prized beef fillet cooked with aromatic porcini mushrooms. An elegant main course combining the tenderness of the meat with the aroma of the forest.

Cod stewed with tomatoes, raisins, and pine nuts, according to Roman tradition. A balance of sweet and savory flavors.

Sea bream fillet coated with thin slices of crispy potatoes and baked. A delicate and tasty way to enjoy fish.

Mazzancolle shrimp quickly sautéed with a spicy and aromatic seasoning. Simple but full of flavor.

Fresh fish of the day, available in various sizes and cooking methods (baked, grilled, acqua pazza). Price varies by weight.

Prized beef ribeye, aged for 30 days, grilled. Succulent meat with rich marbling.

Whole artichoke cooked upside down with garlic, mint, oil, and white wine. Tender and very aromatic.

Sweet roasted peppers baked in the oven and seasoned with olives and capers. A flavorful and colorful side dish.

Fresh spinach sautéed with butter. A classic, simple, and delicate side dish.

Potato wedges roasted with rosemary and aromatic breadcrumbs. Crispy and flavorful.

Wild chicory, first boiled and then sautéed with garlic, oil, and chili pepper. Slightly bitter and spicy taste.

Tomato salad enriched with savory ingredients like anchovies and capers. Fresh and Mediterranean.

Fresh and crunchy salad combining the sweetness of fennel and citrus with the saltiness of Parmesan and olives.

Mixed salad of wild herbs and green leaves. Light and detoxifying.

Wild catalogna chicory sprouts served raw with a sauce of anchovies, garlic, and vinegar. A seasonal Roman side dish, crunchy and flavorful.

Artisanal naturally leavened bread service, typically served as a cover charge.

The most famous Italian dessert, made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

A variation of classic tiramisù with pistachio cream. Sweet and indulgent.

Traditional Neapolitan babà baked in a jar and soaked in rum, served with pastry cream.

Sweet custard baked in the oven with a caramelized sugar crust on top, flavored with orange.

Cake of the day or chef's specialty. Ask staff for details.

Hazelnut and chocolate ice cream with a molten chocolate center, covered in cocoa. Calabrian specialty.

Cream ice cream enriched with Grand Marnier orange liqueur.

Bowl of fresh mixed berries (raspberries, blueberries, blackberries).

Chocolate dessert with a chocolate cream filling and notes of orange.

Selection of fresh seasonal fruit, sliced.