Sora Margherita

Long, flat egg pasta, similar to tagliatelle but wider. Porous texture that holds sauce well. Typical of Roman and Tuscan cuisine.

Egg pasta filled with meat, typical of Piedmont but widespread throughout Italy. The filling is usually based on roasted meat. Served with flavorful sauces.

Wide, flat egg pasta with a rich wild boar ragu. Intense, wild flavor of the meat paired with the rough pasta. A classic autumn and winter dish.

Roasted milk-fed lamb served with baked potatoes. The meat is tender and flavorful, flavored with rosemary and garlic. Traditional dish for Roman holidays.

Grilled lamb chops to be eaten piping hot with your hands (hence the name 'scottadito' - burnt fingers). Juicy meat, crispy on the outside. Intense grilled flavor.

Grilled beef steak served with a side of vegetables or potatoes. Simple cooking that enhances the flavor of the meat.

Meatballs slowly cooked in tomato sauce. Soft and flavorful, often served with plenty of sauce for 'scarpetta' (mopping up with bread).

Typical Roman mixed fry including artichokes and sweetbreads. Light and crispy batter. A dish for lovers of 'quinto quarto' (offal).

Historic Roman dish based on stewed lamb offal (lung, heart, liver) with artichokes. Robust flavor and varied texture.

Stewed veal tail cacciatora style with aromatic herbs, vinegar, and tomato. The meat becomes very tender and falls off the bone.

Stewed tripe with tomato sauce, Roman mint, and pecorino cheese. A traditional peasant dish rich in flavor and aroma.

Whole artichoke fried twice to make it as crispy as a potato chip ('scrocchiarella'). Specialty of the Jewish quarter of Rome.

Whole stewed artichoke with garlic, parsley, and mint. Tender and aromatic, served with its cooking juices.

Fried zucchini marinated with vinegar, garlic, and fresh mint. A dish from Jewish-Roman tradition, served cold or at room temperature.

Grilled eggplant slices seasoned with oil, vinegar, and herbs. Light and flavorful.

Fresh buffalo mozzarella served with cherry tomatoes. A classic fresh and milky appetizer or side dish.

Buffalo mozzarella paired with aged cured ham. The contrast between the sweetness of the milk and the saltiness of the cured meat is perfect.

Typical Roman green vegetable sautéed in a pan with garlic, oil, and chili pepper. Bitterish and spicy flavor.

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

Traditional dessert from Jewish-Roman cuisine. Tart filled with sweet ricotta and sour cherries (visciole). Perfect balance between sweet and tart.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

Spoon dessert made with cream, sugar, and vanilla, thickened with gelatin. Silky texture and delicate taste.

Traditional dry biscuits (wine biscuits and hazelnut tozzetti) served with a glass of sweet Vin Santo for dipping.

Cup of fresh ricotta enriched with Nutella hazelnut cream and a touch of Grand Marnier orange liqueur. Rich and decadent.

Fresh and light dessert, ideal at the end of the meal to cleanse the palate. Probably fruit sorbet or fresh fruit.

Semi-spherical ice cream with a soft center, coated in cocoa or sprinkles. A classic of Italian gelato.

Service and bread charge per person.

Local white wine from Lazio. Fresh and mineral, pairs well with Roman dishes.

Organic white wine from Bellone grapes, an ancient Lazio grape variety. Fruity and savory.

A glass of Quinto white wine.

White wine from Falanghina grapes grown in Lazio. Fragrant and well-structured.

Pecorino white wine from Lazio. Structured, with notes of tropical fruit and flowers.

Quality Pecorino wine, aromatic and persistent.

Blend of Grechetto and Verdicchio grapes. Drinkable and versatile white wine.

Half bottle version of the 1900 wine.

Italian sparkling wine, fresh and fizzy. Ideal as an aperitif or throughout the meal.

A glass of fresh Prosecco.

Italian aperitif cocktail based on Prosecco and Aperol or Limoncello. Refreshing and slightly bitter.

Small bottled beer.

Large bottled beer.

Large bottle of mineral water.

Non-alcoholic carbonated beverage.

Sweet carbonated orange-flavored beverage.

Sweet carbonated lemon-flavored beverage.

Italian espresso.

Herbal digestive liqueurs served after the meal.