Trattoria Ai Due Ponti

Sweet and delicate aged Parma ham. Thinly sliced, it has a soft texture that melts in your mouth. Classic Italian appetizer.

Classic sweet and savory combination of prosciutto with fresh seasonal fruit (melon or figs). Fresh and light.

Toasted bread slices topped with garlic, olive oil, salt, and fresh tomato or other toppings. Crispy and flavorful.

Mixed seasonal vegetables battered and fried until golden. Crispy outside and tender inside.

Selection of assorted Italian cured meats. Usually served with bread, they offer a variety of spicy and aged flavors.

Fresh spun-paste cheese made from buffalo milk. It has a rich, milky flavor and a soft, elastic texture.

Fresh salad of tomato, mozzarella, and basil, dressed with olive oil. A light dish that evokes the colors of the Italian flag.

Pasta with a simple and fresh sauce of Pachino tomatoes and basil. Sweet and aromatic flavor.

Pasta served with sautéed porcini mushrooms. Earthy, intense, and flavorful taste.

Pasta with a slow-cooked meat sauce in tomato. Flavorful and hearty.

Roman classic with tomato sauce, guanciale (cured pork jowl), and pecorino. Decisive and savory flavor.

A variation of Amatriciana with crispy Colonnata lard, fresh cherry tomatoes, and pecorino cheese. Rich and tasty.

Famous Roman dish with eggs, pecorino, guanciale, and black pepper. Creamy (no cream) and very flavorful.

Traditional Roman dish with a creamy sauce of Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

Ancestor of carbonara, prepared with guanciale, pecorino, and black pepper, but without eggs and tomato. Savory and rich.

A variation of the classic Amatriciana enriched with fresh seasonal vegetables. It combines the savoriness of guanciale with the freshness of vegetables.

Pasta with prized black truffle. Intense aroma, characteristic of the earth.

Pasta with white truffle, a very prized ingredient with a sharp aroma and delicate yet persistent flavor.

Hot soup of the day, usually based on vegetables or legumes. Comforting and nutritious.

Fresh pasta filled with ricotta cheese and spinach, usually served with tomato sauce or butter and sage. Delicate and soft.

Filled pasta seasoned or prepared with saffron and zucchini flowers. Aromatic and refined flavor.

Soft gnocchi made with potatoes and flour. Served with various sauces of your choice. Soft texture.

Dish based on long-cooked cornmeal, served soft or firm with seasonal toppings like mushrooms or meat.

Spaghetti served with clams, garlic, oil, and parsley. A fragrant and savory seafood classic.

Spaghetti with clams enriched with grated bottarga (dried fish roe) for an even more intense sea flavor.

Pasta with shrimp and fresh cherry tomatoes. Sweetness of the crustaceans combined with the acidity of the tomato.

Typical Roman combination of sea and land: flavorful mussels and savory pecorino cheese. Decisive flavor.

Roast suckling pig or porchetta with crispy skin and tender, juicy meat. Traditional and flavorful dish.

Typical Roman milk-fed lamb, baked with aromatic herbs. Very tender meat and delicate flavor.

Breaded and fried cutlet, house specialty. Crispy and golden.

Very thin slices of raw beef, dressed with lemon, oil, and Parmesan shavings. Fresh and light.

English-style roast beef, served thinly sliced, pink in the center.

Cooked eggs (often fried sunny-side up or scrambled) served with fresh truffle shavings. A simple dish that enhances the truffle's aroma.

Pork shank slow-cooked until very tender. Succulent and rich in flavor.

Dish based on selected minced meat, prepared according to the house style.

Breaded and fried lamb chops. Crispy outside and tender inside, typical of Roman cuisine ('scottadito' if grilled, here breaded).

High-quality raw beef fillet, hand-chopped and seasoned. Soft and delicate.

Thin slices of cold boiled veal covered with a creamy sauce made with tuna, capers, and anchovies.

Tripe (beef stomach) stewed for a long time with tomato, Roman mint, and pecorino. A traditional peasant dish with an intense flavor.

Oxtail stew with vegetables and tomato, slow-cooked. The meat falls off the bone and is gelatinous and rich.

Thin strips of beef sautéed, often with arugula or vegetables. Quick cooking, tender meat.

Prized cut of beef (boneless rib steak) grilled. Juicy and flavorful.

Bone-in beef steak grilled. The price is per 100g.

Thick cut of beef with the T-bone, including fillet and sirloin. Grilled, rare. Price per 100g.

Very lean and tender cut of meat, grilled. Delicate flavor.

Beef fillet served with a creamy green pepper sauce. Tender with a spicy note.

Grilled beef cut into thick slices before serving. Often accompanied by arugula and Grana Padano cheese.

Prized cut of veal grilled. White meat, more delicate than beef.

Pork sausages cooked over an open flame. Flavorful and smoky.

Grilled lamb chops, to be eaten very hot with your hands (hence the name 'scottadito').

Young chicken, butterflied and grilled over charcoal. Crispy skin and juicy meat.

Flatfish with white and delicate flesh. Price per 100g.

Prized sea fish with white and firm flesh. Delicate flavor. Price per 100g.

Also known as sea bass, it is a fish with lean and flavorful flesh. Price per 100g.

Cod preserved in salt and then rehydrated. Firm and flavorful meat, cooked in various ways (fried, stewed).

Prized crustacean simply boiled to enhance its natural sweetness. Served with light sauces or oil and lemon.

Mixed seafood (mussels and clams) sautéed with oil, garlic, and parsley.

Cold salad composed of various boiled seafood (octopus, squid, shrimp, mussels) dressed with oil and lemon.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili pepper.

Vegetable similar to broccoli rabe, sautéed. Decisive flavor.

Potatoes served crispy fried or oven-roasted with herbs.

Meaty and fragrant prized mushrooms, prepared sautéed or grilled.

Mixed fresh green salad.

Jewish-Roman specialty: whole artichoke fried twice until crispy like a potato chip.

Whole stewed artichokes with garlic, parsley, and mint. Tender and aromatic.

Green asparagus steamed or sautéed. Delicate flavor.

Catalogna chicory sprouts, served raw in a salad with oil, garlic, and anchovy dressing. Crispy and slightly bitter.

Traditional flourless cake from Capri, made with chocolate and almonds. Moist inside and crispy outside.

Salami-shaped dessert made with chocolate and crumbled dry biscuits. Crispy and rich texture.

Egg and milk pudding cooked in a water bath with a layer of liquid caramel. Soft and velvety.

Soft apple cake served warm. Sweet and comforting.

Classic combination of sweet pears and bitter chocolate in a soft cake.

Cheesecake baked in the American style, dense and creamy on a biscuit base.

Classic Italian dessert with shortcrust pastry filled with custard cream and garnished with pine nuts. Delicate and crumbly.

Creamy dessert covered with a crispy caramelized sugar crust. Similar to crème brûlée.

The most famous Italian dessert, with layers of ladyfingers soaked in coffee and mascarpone cream.

Foamy dessert based on egg yolks and Marsala wine. Sweet and alcoholic taste.