Taverna Trilussa

A premium cold cut plate featuring Culatello, a highly prized cured pork meat from the leg, paired with fresh buffalo mozzarella cheese. The ham is salty and savory, while the cheese is creamy and mild. Typically eaten together as an appetizer.

Dry-cured ham from Bassiano in the Lazio region, carved directly from the bone. It has a savory, slightly salty flavor with a tender texture. Served as a starter.

Aged prosciutto from Umbria, cured for 36 months. The long aging process gives it a deep, intense flavor and a firm, melting texture. Enjoyed on its own or with bread.

Cured ham made from Cinta Senese, a prized Tuscan breed of pig. It is known for its rich flavor and higher fat content which adds succulence. Served thinly sliced.

Reserved aged Culatello, a prestigious cured meat from the pork leg, aged for two years. Delicate, sweet, and aromatic. A gourmet appetizer.

Prosciutto from the Abruzzo region, aged for 24 months by Azienda Fracassa. It offers a balanced savory taste. Served in thin slices.

Premium Spanish Jamón Ibérico from Salamanca. Famous for its nutty flavor from acorn-fed pigs and melt-in-the-mouth fat. An exclusive and rich appetizer.

Pitina is a traditional smoked meatball or sausage made from sheep meat, herbs, and spices. It has a unique, gamey, and smoky flavor. Served sliced.

A small, lean salami made from the trimmings of Culatello ham. It is sweet, tender, and mild. Produced by the renowned Spigaroli family.

A selection of assorted cured meats and salumi. Offers a variety of textures and flavors from salty to sweet. Perfect for sharing.

Fresh ricotta made from buffalo milk, beaten into a creamy texture. It is sweet, milky, and very soft. Often enjoyed with bread or as a light starter.

A classic salad featuring fresh buffalo mozzarella, sweet datterino tomatoes, and slow-roasted confit tomatoes. Fresh, light, and savory.

A selection of cheeses served with sweet fruit jams or honey (compotes). The sweetness pairs with the savory and salty cheese flavors.

Baked buffalo mozzarella served with premium Culatello ham. The warm, melting cheese contrasts with the savory cured meat.

Smoked provolone cheese baked until gooey, topped with speck (smoked cured ham). A rich, smoky, and savory dish.

Baked smoked provolone cheese drizzled with Tuscan honey. A delicious combination of smoky, salty cheese and sweet honey.

Freshly baked bread served as an accompaniment to the meal.

A fried mozzarella sandwich. Slices of bread enclose mozzarella cheese, which is then battered and deep-fried. Crispy outside, molten cheese inside.

The classic fried mozzarella sandwich enhanced with premium Culatello ham for added savory flavor.

Fried mozzarella sandwich with fresh tomatoes and basil inside. A lighter, fresher variation of the classic.

A Roman fried rice ball. Rice is mixed with tomato sauce and meat, stuffed with cheese, breaded, and fried. Crispy and hearty.

Fried rice ball flavored with Amatriciana sauce (tomato, guanciale, and pecorino). Savory and slightly spicy.

Fried rice ball featuring Ventricina, a spicy salami from Abruzzo. Offers a spicy kick.

Lamb sweetbreads (thymus or pancreas) coated in batter and deep-fried. Rich, creamy texture inside with a crispy exterior.

Pieces of salt cod fish battered and fried. Salty, savory fish encased in crispy dough.

Edible zucchini blossom stuffed with a rich mixture of ricotta, smoked cheese, Parmesan, and cured pork cheek, then fried. Creamy and savory.

Meatballs made from boiled meats (beef, veal, chicken), breaded and fried. Served with a tomato cream sauce. Crunchy outside, tender inside.

Lamb sweetbreads sautéed in a pan with white wine and rosemary. Tender offal dish with herbal and acidic notes.

Fried or scrambled eggs topped with shavings of black truffle. A simple dish that highlights the earthy, aromatic truffle flavor.

Whole small artichokes grilled until charred and tender. Smoky, earthy, and slightly bitter.

Flat oven-baked bread topped with Mortadella sausage and pistachios. Soft bread with savory meat and crunchy nuts.

Focaccia bread topped with fine Culatello ham. Simple and savory.

Focaccia topped with creamy stracciatella cheese and black truffle. A rich and aromatic combination.

Focaccia with rich burrata cheese, salty anchovies, and delicate zucchini flowers. A complex mix of creamy, salty, and fresh flavors.

Award-winning ravioli with a secret filling (vegetarian). Known for its delicate flavor and creamy sauce.

Thick, hollow spaghetti served in a sauce of tomato, guanciale (cured pork cheek), and Pecorino cheese. Savory, rich, and a Roman classic.

Thick spaghetti served with a creamy sauce made simply from Pecorino Romano cheese and black pepper. Salty, spicy, and very creamy.

Short tube pasta served in a rich sauce of eggs, hard cheese (Pecorino/Parmesan), cured pork cheek, and black pepper. Creamy and savory.

Fresh egg pasta served with a rich, slow-cooked tomato sauce made with oxtail meat. Deep, meaty flavor.

Pasta served with guanciale (cured pork cheek), Pecorino cheese, and black pepper. essentially Amatriciana without tomatoes. Salty and savory.

Twisted pasta served with cherry tomatoes, basil pesto, and Parmesan. A fresh, aromatic, and light vegetarian dish.

Thin ribbon pasta with sweet tomatoes, pecorino cheese, and spicy Ventricina salami. A balance of sweet, salty, and spicy flavors.

The classic rich Carbonara pasta enhanced with aromatic black truffle. Creamy, savory, and earthy.

Thin pasta ribbons served with fresh black truffle. Simple preparation to highlight the truffle's aroma.

Stuffed pasta parcels filled with meat, served with butter, aged Parmesan cheese, and truffle. Rich and decadent.

Lamb shank slow-cooked in milk until very tender. Served with potatoes. Creamy and savory.

Lamb sweetbreads cooked with aromatic rosemary and white wine sauce. Tender texture with herbal notes.

A variation of the classic Saltimbocca, made as meatballs with veal, prosciutto, and sage. Savory and aromatic.

High-quality veal meatballs enhanced with black summer truffle. Earthy and tender.

Traditional Roman stew of oxtail cooked with tomato, celery, and a hint of cocoa, raisins, and pine nuts. Rich, sweet-savory sauce.

Veal cheek slow-cooked until meltingly tender. Rich gelatinous texture and deep beef flavor.

A large, tender cut of boneless beef steak. Grilled and served simply to highlight the meat.

A large steak featuring both the sirloin and filet sections separated by a T-shaped bone. Grilled and ideal for sharing.

Sliced beef fillet served with fresh arugula (rocket) and sweet tomatoes. Light and savory.

A tender steak cut from Danish beef, grilled to preference. Lean and flavorful.

Sliced beef steak topped with Umbrian black truffle. Savory meat paired with earthy truffle notes.

Raw beef tartare from the prized Fassona breed, served with creamy burrata cheese and sun-dried tomatoes. Fresh and rich.

Raw beef tartare served with black truffle. A luxurious combination of fresh meat and earthy fungi.

Tripe (cow stomach) stewed in a rich tomato sauce with mint and Pecorino cheese. A traditional Roman dish with a unique texture.

Young pig roasted until the skin is crispy and meat is tender, flavored with fennel and beer. Savory and succulent.

A bowl of rich mascarpone cream topped with a sweet and tart red berry sauce. Creamy and refreshing.

Italian cooked cream dessert thickened with gelatin, served with berries. Smooth, silky texture.

Baked dessert with a layer of spiced apples topped with a crumbly buttery crust. Served warm.

Traditional tart filled with sweet ricotta cheese and sour cherries. A balance of creamy, sweet, and tart.

Light custard made by whipping egg yolks, sugar, and sweet wine (Passito). Served with berries.

Layered puff pastry dessert with cream and wild strawberries. Crispy and creamy.

A refreshing lemon dessert filled with cream flavored with Limoncello liqueur. Zesty and sweet.

Sweet brioche bun split and filled with limoncello-flavored cream and strawberries. A Roman classic with a twist.

Rich mascarpone cream with berry sauce. Sweet and creamy.

Famous Italian dessert made of coffee-soaked ladyfingers layered with mascarpone cream and cocoa powder.

Layers of crisp puff pastry filled with rich mascarpone cream.

Layered dessert with sponge cake, custard, fruit, and whipped cream. Sweet and varied textures.

Creamy cheesecake flavored with Bronte pistachios and topped with raspberries. Nutty and fruity.

A tasting plate featuring three popular desserts: Millefeuille, Chocolate mousse, and Tiramisù.

Airy and rich mousse made with high-quality Valrhona chocolate.

Rich custard base topped with a layer of hardened caramelized sugar, flavored with white chocolate and raspberry.

Traditional flourless chocolate and almond cake from Capri. Moist and rich.

Dark chocolate biscuits finished with sea salt. Intense chocolate flavor with a savory contrast.