Ristorante La Tavernaccia Da Bruno

Fresh artisanal bread served at the table. Perfect for accompanying cured meats and cheeses or for 'making the spoon clean' (mopping up sauce).

Crispy and flavorful white focaccia, seasoned with extra virgin olive oil and salt.

24-month aged cured ham, strictly hand-sliced. Intense flavor and melt-in-your-mouth texture.

A mixed platter with a variety of artisanal cured meats and organic cheeses. Ideal for sharing as a starter.

Fresh certified DOP buffalo mozzarella served with cherry tomatoes. A classic fresh and light appetizer.

Fresh burrata with a creamy center accompanied by local cherry tomatoes and Cori artichokes. Rich and delicate flavor.

Bruschetta with Ciauscolo, a soft spreadable salami typical of the Marche region. Savory and spicy flavor.

Warm bruschetta with cured lard that melts on the bread, paired with organic honey for a sweet and savory contrast.

The classic Roman bruschetta with fresh diced tomatoes, garlic, and extra virgin olive oil. Simple and tasty.

Gourmet bruschetta with creamy burrata and fine Cantabrian anchovy fillets. A perfect balance between sweetness and savoriness.

Long egg pasta with a white wild boar ragu and pecorino cheese. Intense game flavor enriched by the cheese.

Pasta filled with meat served with a creamy sauce made with chanterelle mushrooms and sausage. A rich and autumnal dish.

Classic Roman dish with artisanal pasta rigatoni topped with tomato sauce, crispy guanciale, and pecorino cheese.

Thick egg spaghetti topped 'alla Gricia' style, with guanciale, pecorino, and black pepper. It is the white ancestor of Amatriciana.

Hot soup prepared with seasonal vegetables. A light, healthy, and comforting dish.

Suckling pig slow-roasted in a wood-fired oven, served with potatoes. The skin is crispy and the meat is very tender.

Veal breast baked in the oven in the traditional 'alla Fornara' style, served with roasted potatoes. Delicate flavor and tender meat.

Tripe Roman-style prepared 'in bianco' (white sauce) with aromatic spices and plenty of pecorino cheese. A traditional humble dish full of flavor.

Oxtail stew slow-cooked with tomato, celery, and spices. The meat is gelatinous and falls easily off the bone.

Thin slices of beef rolled with a flavorful filling and cooked in tomato sauce. A classic homemade main course.

Thin slices of roast beef served cold or warm with fresh arugula and parmesan shavings.

Rabbit stew prepared 'cacciatora' style with garlic, wine, rosemary, and olives. Rustic and aromatic flavor.

Beef cut with bone, from pasture-raised farms in Abruzzo. The indicated price is per 100g (etto).

Florentine steak with the classic T-bone. Prime pasture-raised meat. The indicated price is per 100g.

Baked dish of layered fried eggplant with tomato, mozzarella, and parmesan.

Large mixed salad with buffalo mozzarella, artichokes, seeds, and dried fruit. A fresh and complete meal.

Boiled field chicory sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste.

Fresh seasonal salad with various types of lettuce and raw vegetables.

Side dish of mixed vegetables (such as eggplant, zucchini, peppers) baked in the oven.

Cooked broccoli, served plain or sautéed.

Dessert of the day prepared by the chef. Ask the staff for today's special.

Rich and buttery shortcrust pastry cookies with dark chocolate. Crumbly and delicious.

Soft chocolate and pear cake, made gluten-free. Sweet and moist.

Artisanal gelato typical of Pizzo Calabro (truffle), available in licorice, pistachio, or chocolate flavors.

Focaccia topped with fresh summer vegetables.

Focaccia served with fresh raw ingredients: buffalo mozzarella, arugula, and cherry tomatoes.

Special focaccia with cherry tomatoes and burrata.

Simple focaccia accompanied by ham.

Folded half-moon pizza, classically filled with cooked ham and mozzarella.

Calzone filled with mixed vegetables and mozzarella.

Toasted bread or crispy pizza base topped with ham and melted mozzarella.

Crostino with mozzarella and anchovies. Savory and salty.

Crostino with mozzarella and mixed vegetables.