Taverna Tintoretto

A mixed platter to share, ideal for aperitif time. It includes a variable selection of bruschetta, fried snacks, and local cured meats chosen by the chef. Pairs perfectly with cocktails or wine.

High-quality Umbrian mortadella, cut thick and grilled to make it crispy and flavorful. Served with a sweet sauce made with honey and craft beer that contrasts the saltiness of the cured meat.

Raw beef, finely hand-cut, not ground. Dressed with Grana cheese and a mustard vinaigrette that adds a spicy and tangy note. A fresh and protein-rich dish.

Thin slices of Umbrian mortadella served cold with stracciatella (the creamy heart of burrata) and crunchy pistachios. A classic, rich, and tasty Italian combination.

A traditional appetizer with aged raw ham and fresh, milky buffalo mozzarella. To be eaten by alternating the two ingredients for a balance of sweet and savory flavors.

Thinly sliced potatoes fried until crispy and golden. A simple and salty snack, perfect for munching while waiting.

Breaded and fried jalapeño peppers stuffed with melted cheese. They are spicy on the outside and creamy on the inside. Ideal for those who love strong flavors.

Breaded and fried meat balls. Crispy outside and soft inside, flavorful and rustic. 'Ciccia' is a colloquial Tuscan/Roman term for meat.

Breaded and fried chicken breast pieces with a cheese coating. Similar to nuggets but homemade, crispy, and tasty.

Three small bowls of different sauces (amatriciana, white ragù, and tomato) served with bread for "scarpetta" (mopping up the sauce with bread). A fun way to taste classic sauces.

A portion of mixed bread to accompany the meal.

Simple focaccia served warm, soft, and lightly oiled. Excellent on its own or with cured meats.

Cover charge and service cost per person.

A Roman classic. Pasta with tomato sauce, crispy guanciale (cured pork jowl), and Pecorino Romano. Intense and savory flavor.

Considered the ancestor of Amatriciana, it's a 'white' pasta (without tomato) with sautéed guanciale, Pecorino Romano, and black pepper. Very savory and rich flavor.

Fresh pasta served with an emulsified cream of Pecorino Romano cheese and abundant black pepper. A simple dish but with complex technique, very creamy and spicy from the pepper.

The king of Roman cuisine. Short pasta with a cream of raw egg (pasteurized by the heat of the pasta), Pecorino Romano, black pepper, and crispy guanciale. Rich and velvety.

Fresh pasta served with a slow-cooked beef ragù without tomato. Delicate yet meaty flavor, enriched with herbs and white wine.

Grilled beef sirloin served sliced (tagliata). Lean and flavorful cut, usually served rare or medium-rare.

Prime cut of beef ribeye (cube roll), grilled and served sliced. Very tender and juicy meat due to the marbling of fat.

Grilled beef burger served on a plate (without bun, unless otherwise specified) with crispy bacon and fresh vegetables.

Meatballs slow-cooked in tomato sauce, as per home-style tradition. Served with plenty of grated cheese on top. Soft and juicy.

Chicken breast cooked at low temperature (CBT) to keep it tender, then finished on the grill or pan. Served with a reduced sauce made with local Cesanese wine.

A large sandwich filled with beef burger, melted cheddar-style cheese, bacon, and vegetables. A complete and indulgent American-style meal.

Potatoes cut into pieces and baked in the oven with oil and herbs (rosemary). Crispy outside and soft inside.

Chicory (a dark leafy green vegetable with a bitter taste), first boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Fresh seasonal salad with various types of leaves and vegetables.

Classic Italian spoon dessert made with ladyfingers soaked in coffee and layers of mascarpone cream, dusted with cocoa.

A decadent variation of classic tiramisu enriched with Nutella hazelnut cream.

Homemade baked goods that vary daily, such as jam tarts or soft cakes.

A cold, creamy, and refreshing dessert made with lemon, water, and sugar. Excellent as a digestif after a meal.

Microfiltered water served in a carafe.

Bottle of naturally sparkling mineral water.

Bottle of natural mineral water.

Non-alcoholic carbonated beverages such as Coca-Cola, Fanta, etc.

Single-dose non-alcoholic aperitif, bitter and spicy taste.

Single-dose aperitif with moderate alcohol content, bright red color.

Italian espresso coffee.

Decaffeinated espresso coffee.

Espresso coffee with a small amount of liqueur (grappa, sambuca, etc.).

Hot drink made with espresso coffee and frothed milk.

World-famous Venetian cocktail. Base of Prosecco, soda, and bitter (usually Aperol), garnished with orange. Sweet-bitter taste.

Classic pre-dinner cocktail. Red vermouth, Campari bitter and soda. Bitter and aromatic taste.

One of the most famous cocktails. Equal parts gin, Campari, and red vermouth. Strong, dry, and bitter.

Variation of Negroni where gin is replaced by vodka. Slightly more neutral but still strong taste.

The 'Negroni Sbagliato'. Sparkling wine is used instead of gin. Lighter and more effervescent than the classic.

Milan-Turin. The ancestor of the Americano, made only with Campari (Milan) and Vermouth (Turin), without soda.