Romanè

A complete tasting journey where the customer composes their own menu. Includes an appetizer, a first course, a second course, a side dish, and a dessert of your choice from the menu.

A fixed tasting menu featuring the great classics of Roman cuisine: meatballs, amatriciana, chicken cacciatora, chicory, and dessert. Includes a complimentary decorative plate.

Fried meatballs made with shredded boiled beef, enriched with cured meats and cheeses. They are crispy outside and soft inside, served with a parsley-based sauce.

A baked dish of fried eggplant layered with tomato sauce, cheese, and basil. It's a rich, soft dish with an intense tomato and cheese flavor.

Breaded sheep cheese, fried until golden and stringy. Served with fig jam for a sweet and savory contrast.

A rich cheese fondue served with a soft-yolked egg and crispy leeks. A creamy and comforting dish, ideal for enjoying with bread.

Thin slices of boiled veal tongue, served cold or warm. Accompanied by an aromatic sauce made with parsley, anchovies, and capers.

Beef tripe slowly stewed in a rich tomato sauce. Typically seasoned with abundant Pecorino Romano and fresh mint, which adds freshness to the dish.

A traditional dish made with lamb offal (heart, lungs, liver) sautéed in a pan with onions. It has an intense flavor and a texture that varies between tender and firm.

Oxtail stewed for hours until the meat falls off the bone. The sauce is dense, rich in natural gelatin, and flavored with plenty of celery and tomato.

Sweet peppers slowly stewed in a pan with oil and garlic. A soft, sweet, and flavorful side dish, excellent both hot and cold.

Savoy cabbage stewed in a pan until tender. Flavored with garlic and chili pepper for a bold and slightly spicy taste.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic and chili pepper. A classic Roman side dish.

High-quality potatoes, first baked and then fried for extra crispiness. Golden outside and soft inside.

Fried zucchini marinated in vinegar, garlic, and fresh mint. A fresh and aromatic dish with a pleasant sweet and sour flavor.

Baked scarole salad enriched with flavorful olives and sweet raisins. A side dish that balances sweet, savory, and the bitterness of the greens.

Long, flat egg pasta topped like an eggplant parmigiana. Rich in tomato sauce, fried eggplant, and abundant grated cheese.

Egg pasta prepared with the ingredients of tortellini filling. Cooked in broth and seasoned with ham, mortadella, and parmesan for a savory and rich flavor.

An iconic Roman dish with short pasta, eggs, pecorino, and crispy guanciale. The sauce is creamy and rich, without added cream, with a strong black pepper flavor.

Thick long pasta with tomato sauce, crispy guanciale, and pecorino. A perfect balance between the acidity of the tomato and the saltiness of the cured pork.

Short pasta topped with the rich sauce of oxtail stew. The sauce is dense, meaty, and very flavorful, finished with pecorino cheese.

A classic pasta dish with tomato sauce elevated by high-quality ingredients. Sweet and fragrant basil sauce, served with abundant parmesan.

Layered egg pasta baked with meat ragu and cheeses. A rich, soft dish with a golden crust on top.

Chicken stewed with rustic aromas like rosemary, garlic, and vinegar. The meat is tender and juicy, with a flavorful sauce perfect for dipping bread.

A large slice of breaded and fried pork. Crispy and golden on the outside, served with artisanal mayonnaise.

Young lamb leg roasted and slowly cooked in a pot. Simply flavored with garlic and rosemary to enhance the delicate flavor of the meat.

A spicy and flavorful beef stew inspired by Eritrean cuisine. The meat is cooked with a mix of aromatic spices (berbere) and tomato sauce.

Thin slices of veal garnished with prosciutto crudo and fresh sage. Quickly cooked in white wine, they are tender and very flavorful.

Roasted pork ribs seasoned with a spice blend typical of Roman porchetta. Flavorful and succulent meat with notes of fennel and rosemary.

A large turkey thigh slowly braised until very tender. Simply seasoned with aromatic herbs for a light yet flavorful taste.

A silky and delicate spoon dessert made with cream and milk. Served with caramel sauce for an enveloping sweetness.

A dense, moist, flourless chocolate cake. It has a rich, almost truffle-like texture and an intense flavor.

A fried sweet roll filled with fruit, raisins, and pine nuts. Crispy on the outside thanks to the cookie crust, served with a rich and velvety cream.

A dessert that combines the creaminess of sheep ricotta with the tartness of sour cherries. Topped with crunchy shortcrust pastry crumbs.

The most famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with unsweetened cocoa on top.