Trattoria Accattone

Fried croquettes filled with oxtail stewed in the Roman style. Crispy outside and soft inside, with a rich meat flavor.

Thin slices of veal served cold with a creamy tuna sauce. Garnished with capers and olives for a savory touch.

Mixed selection of house-fried items. Includes breaded and fried vegetables, cheeses, and meat. Ideal for sharing as an appetizer.

Savory cannolo filled with a creamy cod mousse. Served on a cold tomato soup.

Breaded and fried anchovy fillets. Accompanied by fresh mozzarella and raw fennel for freshness.

Fresh buffalo cheese with a soft, milky center. Served with flavorful sun-dried tomatoes and sliced prosciutto.

Thin and crispy focaccia simply topped with olive oil and rosemary needles.

Focaccia stuffed with mortadella, creamy stracciatella cheese, and pistachio granules.

Flavorful focaccia with creamy fresh cheese and salted anchovy fillets.

Raw fish marinated in citrus juice (lime or lemon). Fresh and tangy.

Short pasta with tomato sauce, crispy guanciale (cured pork cheek), and pecorino cheese. Intense and savory flavor.

Classic Roman pasta with a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper. Rich and flavorful.

Fresh pasta served with crispy guanciale, pecorino cheese, and black pepper. A 'white' version of Amatriciana without tomato.

Fresh long egg pasta with melted butter, lemon zest, and anchovies. Delicate yet aromatic.

Whole wheat pasta with sweet cherry tomatoes and basil-flavored breadcrumbs. A light and vegetarian dish.

Long, flat egg pasta served with sautéed porcini mushrooms. Earthy and autumnal flavor.

Long pasta with a seafood sauce based on fresh sea bass, crunchy pine nuts, and aromatic fennel.

Creamy and thick soup made with pumpkin and chestnuts, enriched with melted cheese. Sweet and comforting.

Roasted beef served in pink slices, accompanied by a yellow potato purée flavored with saffron.

A prime and tender cut of beef, served with a side of celeriac and porcini mushrooms.

Prime Iberian pork, served with fresh spinach, apple, and crunchy seeds for contrast.

Sea bass fillet with a sweet and savory honey mustard sauce. Accompanied by green beans (sugar snap peas).

Salt-cured cod (desalted) served with chickpeas and a mix of pan-sautéed vegetables.

Breaded chicken with hazelnut crumble, served with creamy pepper and yogurt sauces.

Quickly seared cut of meat, served with fresh mixed greens, tomatoes, and balsamic dressing.

Dark green leafy vegetable with a slightly bitter taste. Can be sautéed with garlic and chili or served with lemon.

Green vegetable similar to broccoli rabe, typical of Roman cuisine. Strong and slightly bitter flavor.

Fresh salad with tomatoes and mixed greens, dressed with aromatic mint and balsamic vinegar.

Potatoes cut into pieces and oven-roasted until golden. Crispy on the outside and soft on the inside.

Cooked spinach, served hot with a sprinkle of Parmesan cheese.

Traditional shortcrust pastry tart filled with sour cherry jam.

Rich and creamy spoon dessert made with mascarpone, enhanced with chocolate and hazelnuts.

Thin and crispy cookies served with pastry cream and fresh blackberries.

Iced dessert made from blended fresh fruit, similar to a sorbet but creamier. Served with whipped cream.

Traditional dry biscuits: almond cantucci and small ring cakes with wine. Often dipped in sweet wine.

Light coconut mousse garnished with red berries and crunchy chocolate crumble. Suitable for intolerances.

Apple slices dipped in batter and fried, served hot with a scoop of vanilla ice cream.

Service charge per person.