Tatà Pizzeria Griglieria - Pizzeria a Roma

Breaded and fried tomato potato puree cylinder, often with a mozzarella center. Soft and flavorful.

Classic rice ball variation with a pecorino romano and black pepper base. Intense and savory flavor.

Rice ball enriched with 'nduja, a spreadable spicy Calabrian cured meat. Decisive and spicy flavor.

Sandwich slices dipped in egg and fried, filled with mozzarella. Golden and stringy.

Breaded and fried potato puree cylinder, often with a mozzarella center. Soft and flavorful.

Three small fried pizzas with different toppings: classic tomato, mortadella and pistachio, and butter and anchovies. A tasty and varied appetizer.

Breaded and fried cod fillets. Crispy and golden on the outside, tender fish inside.

Fried zucchini flowers in batter, stuffed with mozzarella and anchovies. A classic Roman appetizer full of flavor.

Pasta timbale with béchamel, peas, and meat, breaded and fried. Typical of Neapolitan tradition.

Generous selection of house fried items, ideal for sharing. Includes various Roman and Neapolitan specialties.

Green olives pitted, stuffed with minced meat, breaded and fried. A tasty appetizer.

Vegetarian eggplant meatballs, served with a sweet and spicy fig sauce. Soft and tasty.

Toasted bread seasoned with creamy cheese, fresh arugula, and flavorful anchovies. A fresh and crunchy appetizer.

The classic Italian bruschetta with fresh diced tomato, basil, and extra virgin olive oil. Simple and fragrant.

Simple white pizza seasoned with extra virgin olive oil, salt, and rosemary. Crispy and aromatic.

Rich focaccia with creamy cheese, fresh vegetables, and anchovies. A fresh single dish or an appetizer to share.

Focaccia served with sweet raw ham and fresh buffalo mozzarella. A classic Italian combination.

Focaccia topped with sweet yellow tomato sauce, creamy cheeses, and raw ham. Delicate and refined flavor.

Fresh focaccia with bresaola (cured beef), arugula, and aged cheese flakes. Light and flavorful.

Traditional red pizza without cheese, with tomato, garlic, and oregano. Simple and aromatic.

The most famous pizza in the world with tomato, fior di latte mozzarella, and basil. The colors of the Italian flag.

Historic Neapolitan pizza with tomato and grated cheese. An ancient and savory flavor.

A rich version of the Margherita with buffalo mozzarella from Campania. Creamy and milky.

Pizza with spicy salami. Flavorful and with a touch of spiciness.

Classic pizza with anchovies and mozzarella. Savory and tasty.

Pizza with ham, mushrooms, olives, and artichokes. A mix of flavors and textures.

Pizza with tuna and onion. A classic combination with a decisive flavor.

White pizza loved by children, with würstel and french fries. Simple and tasty.

White vegetarian pizza with mixed grilled or baked vegetables. Fresh and light.

Pizza for cheese lovers, with a selection of four different cheeses. Rich and creamy.

White pizza with mushrooms and sausage. A rustic and autumnal flavor.

White pizza with zucchini flowers and anchovies. A classic Roman combination, delicate and savory.

Simple white pizza with buffalo mozzarella and cherry tomatoes. Simple and elegant.

Simple white pizza with mozzarella and cooked ham. Delicate flavor.

Half-moon shaped closed pizza filled with tomato, mozzarella, ricotta, ham, and mushrooms. Rich and filling.

The house's special pizza, with fresh buffalo mozzarella added after cooking. Enhances the freshness of the ingredients.

A tribute to Sicilian Pasta alla Norma, with fried eggplant and grated salted ricotta. Intense Mediterranean flavor.

Pizza with ingredients of controlled origin, buffalo mozzarella, and Grana flakes. Excellent flavors.

Red pizza enriched with truffle sausage and creamy burrata. A mix of earthiness and creaminess.

Pizza with a ricotta-filled crust, dedicated to the prince of laughter. Rich and surprising.

Inspired by Nerano pasta, with zucchini, pancetta, and flavorful provolone. Tasty and original.

A journey through Sicily with intense flavors: sun-dried tomatoes, capers, olives, and anchovies. Savory and Mediterranean.

Evolution of the house pizza, with premium ingredients like porcini mushrooms and truffle sausage. Rich and fragrant.

Rustic white pizza with potatoes, sausage, and smoked provola. Hearty and flavorful.

White pizza that enhances the taste of fresh porcini mushrooms. Aromatic and refined.

Classic Neapolitan combination with sausage and friarielli (sautéed bitter broccoli rabe). Decisive and traditional flavor.

Pizza topped with eggplant parmigiana. Rich, soft, and very flavorful.

Very delicious white pizza with roast pork (porchetta) and potatoes. Inspired by the flavors of the Roman castles.

White pizza with fried sweet peppers (friggitelli) and pancetta. Summery and appetizing flavor.

Autumn pizza with the sweetness of pumpkin, the flavor of porcini mushrooms, and the saltiness of gorgonzola. Complex and harmonious.

White pizza with slightly bitter radicchio, gorgonzola, and pancetta. A decisive balance of flavors.

Short pasta with egg-based sauce, pecorino romano, crispy guanciale, and black pepper. Creamy and rich.

Pasta long pasta with pecorino romano cream and abundant black pepper. A pillar of Roman cuisine.

Thick long pasta with tomato sauce, crispy guanciale, and pecorino. Savory and slightly spicy.

Thick spaghetti with sweet cherry tomatoes, fresh burrata, and pesto. A fresh and fragrant first course.

Organic potato gnocchi with pumpkin cream and pieces, taleggio cheese, and pancetta. A comforting and autumnal dish.

Thick egg pasta with slow-cooked beef cheek ragu and porcini mushrooms. Very tender and flavorful.

Spaghetti with clams, garlic, oil, and parsley. A classic seafood dish.

Thick short pasta with shrimp tartare, crustacean sauce, and fried artichokes. Refined and tasty.

Classic beef burger with cheese, bacon, and vegetables. Juicy and rich.

Fish burger with octopus, potatoes, and chicory. An original and Mediterranean variation.

Sandwich with very tender pulled pork, barbecue sauce, and red cabbage. Sweet and smoky.

Plant-based vegan burger with potatoes and vegetables. Suitable for those who don't eat meat.

Grilled beef, sliced and served with mixed side dishes. Tender and flavorful.

Prized beef steak (boneless ribeye) served with vegetables. Juicy and marbled cut.

Thin strips of beef sautéed in a pan with artichokes and cheese. Quick and tasty Roman dish.

Crispy breaded chicken strips. A simple dish that everyone likes.

Young lamb cooked in the oven with potatoes. Traditional Roman festive dish, tender and aromatic.

Low-temperature cooked chicken breast to keep it tender, then sliced and served with arugula and Grana cheese. Light and healthy.

The most tender and lean cut of beef, grilled or served with sauces. Melts in your mouth.

Ground beef patty served on a plate without bread, with fries. Simple and protein-rich.

Floured and fried calamari rings. Crispy, golden, and served with lemon.

Roasted octopus tentacles served on a smooth cream. A sophisticated seafood dish with different textures.

Salmon fillet quickly cooked in a pan, served with vegetables. Rich in omega-3 and flavor.

Young female cattle, known for tenderness and small fat infiltrations.

Probably a mixed selection or a special two-color cut. Ask staff for details.

Prized cattle breed from Piedmont, with very lean and tender meat. Delicate flavor.

Ancient Italian cattle breed (Tuscany), famous for the Bistecca alla Fiorentina. Flavorful and firm meat.

Cattle breed from central Italy. Excellent quality meat, a good balance between leanness and flavor.

Cattle breed originating from Switzerland. Well-marbled meat with fat that melts during cooking.

Finnish or Nordic cattle, famous for its high marbling (intramuscular fat). Very juicy and rich.

Danish red meat, generally tender with a good fat content. Intense flavor.

Pasture-raised Irish beef. Tender, juicy, and with a characteristic herbaceous flavor.

Rustic breed from the Tuscan Maremma. Savory and lean red meat.

Dairy breed that also produces excellent meat, often well-marbled and flavorful.

Alpine breed from Alto Adige. High-quality and genuine meat.

Meat from cattle raised in the Aosta Valley. Rustic mountain flavor.

Probably a reference to a special or dry-aged selection. Ask staff.

Mixed grilled seasonal vegetables (e.g., zucchini, eggplant, peppers). Light and healthy.

Grilled red radicchio. The bitter taste softens with cooking.

Typical Roman green leafy vegetable. 'All'agro' is boiled with lemon, 'ripassata' is sautéed in a pan with garlic and chili pepper.

Broccolini-like vegetable. Excellent sautéed in a pan.

Classic potatoes, served roasted with rosemary or fried sticks.

Fresh lettuce salad. Simple and palate-cleansing.

Whole artichokes slowly cooked with garlic, parsley, and mint. Very tender and aromatic.

Light green broccoli variety with a geometric shape, sautéed in a pan. Sweet taste and crunchy texture.

Raw catalogna chicory sprouts, dressed with a sauce of anchovies, garlic, and vinegar. Very fresh and crunchy.

A glass of house wine or the day's selection.

Classic Italian aperitif cocktails based on prosecco and bitter.

Classic refreshing long drinks.

Distillate obtained from beer. Unique and aromatic taste.

High-quality malt whisky.

Italian herbal digestif liqueurs.

Grappa or other spirits.

Large bottle of mineral water.

Non-alcoholic carbonated drinks (e.g., Coca Cola, Fanta).

Italian espresso.

Decaffeinated espresso.

Hot drinks alternative to coffee.