Taverna i Torquati

A large mixed platter of house appetizers featuring various specialties. Includes cured meats, cheeses, and vegetables prepared according to tradition. Ideal for sharing to start the meal with different flavors.

Flatbread baked in the oven, crispy outside and soft inside. Dressed with extra virgin olive oil and salt. Perfect to eat on its own or to accompany cold cuts and cheeses.

Selection of sliced local cured meats. Includes typical varieties like salami, loin, or ham with a rustic flavor. Best enjoyed with homemade bread or focaccia.

Selection of artisanal cheeses of various ages. Authentic flavors ranging from sweet to spicy. Often served with honey or jams to enhance their taste.

Aged raw ham from Norcia, hand-cut. Slices are irregular and slightly thicker, enhancing the texture and savory flavor of the meat. A classic high-quality Italian appetizer.

Buffalo meat strips served raw or lightly seared. Dressed with fresh arugula and shavings of Parmigiano cheese. A fresh and light dish with a pleasant contrast between the tender meat and the flavorful cheese.

Toasted bread slices topped with various ingredients. May include chicken liver pâté, tomato, mushrooms, or various sauces. A warm and crunchy snack.

Soft and creamy heart of burrata, made of shredded mozzarella and cream. Served with fresh tomato and basil. Sweet and milky taste, very delicate.

Fresh mozzarella made from buffalo milk, with an intense flavor and elastic texture. Served whole, releasing its milk when cut. To be enjoyed plain or with a drizzle of oil.

Two cooked eggs, usually fried or poached, enriched with truffle shavings or cream. The heat of the egg enhances the earthy and precious aroma of the truffle. A rich and aromatic dish.

Pork sausages stewed with beans in tomato sauce. A classic humble dish from Roman cuisine, very hearty. The flavors of the meat and legumes blend into a thick sauce.

Roast suckling pig seasoned with aromatic herbs like rosemary, garlic, and fennel. The skin is crispy while the meat remains tender and juicy. Typical of central Italy.

Pork ribs slowly cooked in tomato sauce. The meat becomes very tender and easily falls off the bone. The sauce is rich and flavorful, perfect for dressing pasta or for dipping bread.

Chicken pieces stewed with colorful bell peppers and tomato. It is the traditional Roman dish for August 15th (Ferragosto). The sweet flavor of the peppers envelops the chicken meat.

Oxtail stew cooked for hours with celery, tomato, raisins, and pine nuts, and sometimes bitter cocoa. The meat is gelatinous and rich in flavor. One of the most representative dishes of Roman 'quinto quarto' (fifth quarter).

Tripe (bovine stomach) cut into strips and cooked with tomato, Roman mint, and pecorino cheese. It has a soft and chewy texture and an aromatic scent thanks to the mint. A historic and very flavorful dish.

Rabbit pieces browned in a pan with garlic, rosemary, vinegar, and wine. The meat is white and lean, with an aromatic and slightly vinegary taste. A typical rustic hunter's recipe.

Minced meat meatballs, prepared according to the classic homemade recipe. Usually cooked in tomato sauce. Soft and tasty, evoking the flavors of family cooking.

Milk-fed lamb intestine, usually cooked grilled or stewed with rigatoni. It has a strong, wild flavor and a creamy texture inside. A true specialty for lovers of bold flavors.

Rolled slices of beef stuffed, cooked in tomato sauce as they used to be. The filling can vary but often includes carrot, celery, or herbs. Tender and succulent.

Mixed lamb offal (lung, heart, liver) cooked in a pan with artichokes or onions. It has different textures and an intense, ferrous flavor. Traditional Easter appetizer or main course in Rome.

Large rolled minced meatball, often stuffed and baked or pan-cooked. Served in slices. A comforting and rich main dish.

Beef cut served in thick slices. Cooked on a lava stone to retain juices inside. Usually served rare or medium.

Beef cut served in thinner slices. Quickly cooked on a lava stone. Ideal for those who prefer less thick but still flavorful meat.

The most tender and prized cut of beef, lean. Grilled to preference. Melts in your mouth and has a delicate flavor.

T-bone steak cut from the loin. Features good marbling of fat that makes it flavorful and juicy when cooked. Sold by weight.

The classic T-bone cut including fillet and sirloin separated by the bone. From Danish cattle, known for the quality of their meat. Best enjoyed rare.

A very large portion of sliced meat, intended for big appetites or sharing. Served already accompanied by side dishes. Cooked on the stone for a smoky flavor.

Grilled chicken breast cut into strips. A lighter alternative to red meat. Often dressed with oil, lemon, and herbs.

Pork sausages cooked over charcoal. The skin becomes crispy and the inside juicy. A simple but flavorful dish.

Skewers of sheep meat cut into small cubes. Cooked over charcoal, they have a characteristic and intense flavor. Eaten by sliding the meat directly off the skewer.

Artisanal sauces to accompany the meats. Choose from forest flavors like porcini and truffle, or fresher or spicier notes. They enhance the main dish.

Bitter-tasting green leafy vegetable, typical of Roman cuisine. Usually sautéed in a pan with garlic, oil, and chili pepper. A healthy and flavorful side dish.

Cooked spinach leaves, served plain or sautéed. Delicate flavor and soft texture. An excellent light accompaniment for meat.

Potatoes served as a side dish, likely roasted or fried. A classic starchy accompaniment that everyone likes.

Red radicchio cooked on the grill. Cooking reduces its natural bitterness and adds a smoky note. Crispy and flavorful.

Spinach sautéed in a pan with melted butter. Butter makes the vegetables sweeter, richer, and glossier. A classic and comforting side dish.

Famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Sweet, creamy, and with a hint of caffeine.

Cake with a crumbly and crispy texture (shortcrust pastry crumbs). Filled with pastry cream and tart wild berries. Perfect contrast between sweet and sour.

Fried pizza dough balls covered with abundant Nutella. Crispy outside and soft inside. A delicious dessert typical of Roman pizzerias.

Frozen spoon dessert made from lemon, water, and sugar. Fresh, digestive, and palate-cleansing. Ideal after a hearty meal.

Slices of fresh pineapple served plain. Sweet and juicy tropical fruit with digestive properties. A light and healthy finish.

Chef's special dessert of the day. May vary based on inspiration and seasonal ingredients. Ask staff for details.

Selection of fresh fruit available according to the current season. Served sliced or whole. A simple and natural option.

Bottled mineral water, still or sparkling. Essential to accompany the meal.

Sweet, dark carbonated cola-flavored beverage. Served cold.

Sweet carbonated orange-flavored beverage. Half-liter size.

High-quality Italian craft beer (0.5 Lt). Available in variants such as Rossa (more intense), Puro Malto (balanced), or Doppio Malto (higher alcohol and fuller-bodied).

Local wine from the Castelli Romani area served in a carafe. Typical light and easy-drinking table wine, available in white or red. Traditional accompaniment in Roman trattorias.

Bottle of wine specially selected for the restaurant. Produced in the Castelli Romani area. Offers superior quality compared to house wine.

Italian espresso coffee. Strong and concentrated flavor, served in a small cup. Traditionally concludes the meal.

Selection of digestive bitters and Italian grappas. Includes sweet or bitter herbal liqueurs and pomace distillates (grappa). Usually drunk neat after a meal.