Trattoria Cadorna

A rich house mixed appetizer whose composition varies based on the number of people. Includes Roman specialties like buffalo mozzarella, fried items, meatballs, grilled vegetables, and, if available, traditional dishes like coratella. Ideal for sharing to start the meal with local flavors.

A typical Roman dish prepared with the small intestine of milk-fed veal. The sauce is rich, creamy, and intensely flavored. Recommended for lovers of authentic and bold flavors.

Pasta seasoned with the sauce from oxtail stew. The sauce is tomato-based with celery and very tender, falling-apart meat. Rich and succulent flavor.

Fresh pasta served with a fresh artichoke-based sauce. Seasonal dish with a delicate and aromatic flavor. Perfect for those seeking a flavorful vegetarian option.

Spaghetti seasoned with freshly blanched fresh tomato, pecorino romano, and chili pepper. A simple but tasty, fresh, and slightly spicy dish.

A flavorful variation of tomato pasta enriched with crispy guanciale, red onion, and pecorino. Intense and well-rounded flavor thanks to the guanciale fat.

Wide fresh pasta served with a rich 'boscaiola' style sauce enriched with peas, mushrooms, egg, and guanciale. A very hearty and creamy dish.

Rolled fresh pasta seasoned with mixed seasonal vegetables. A light and vegetarian first course.

Homemade potato gnocchi served with a classic tomato and fresh basil sauce. Soft and comforting, an Italian cuisine classic.

Layered egg pasta baked with meat ragù, béchamel, and parmesan. A rich, soft dish with a golden crust on top.

Homemade stuffed pasta with a soft center of ricotta and spinach. Usually served with a simple sauce or butter and sage to enhance the filling.

The quintessential Roman dish: spaghetti with egg cream, pecorino romano, black pepper, and crispy guanciale. Creamy and savory, with no added cream.

Known as 'white amatriciana', it is prepared with guanciale, pecorino romano, and pepper. Intense and savory flavor, a pillar of Lazio cuisine.

A special pasta that plays on temperatures and aromas, with guanciale, Roman mint, pecorino, and tomato. Fresh yet flavorful.

Short tubular pasta seasoned with tomato sauce, guanciale, and pecorino. A perfect balance between the sweetness of the tomato and the saltiness of the cured pork.

Short pasta with spicy tomato sauce, garlic, and parsley. A simple dish with a bold character.

Three ingredients: pasta, pecorino romano, and black pepper. They create a thick and spicy cream that coats the spaghetti. A must in Roman cuisine.

Spaghetti served with fresh clams, garlic, oil, and parsley. A classic seafood dish, delicate and fragrant.

Pasta seasoned with a variety of fresh seasonal vegetables. A light, colorful, and vitamin-rich dish.

A rich vegetable soup enriched with buffalo mozzarella and pecorino. Served with toasted bread, it's a comforting main course.

Classic mixed vegetable soup, served with irregular fresh pasta (maltagliati) or plain. Healthy and warming.

Thick and creamy soup from peasant tradition, prepared with legumes (chickpeas or beans) and short pasta. Nutritious and very flavorful.

Traditional stewed oxtail cooked for a long time in tomato sauce with celery, raisins, and pine nuts (according to classic recipe). The meat is very tender and gelatinous.

Tripe stewed with tomato, Roman mint, and abundant pecorino. A humble but very flavorful dish, typical of Roman trattorias.

Cut of veal with the central bone containing marrow, stewed with tomato and peas. Tender and succulent.

Grilled lamb chops, to be eaten very hot by hand (hence the name 'scottadito' - burnt fingers). Tender and flavorful meat with smoky notes.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A quick, flavorful, and delicate main course.

Grilled beef sirloin cut into slices, served on a bed of fresh rocket and accompanied by potatoes. A simple dish that enhances the quality of the meat.

A special variation of beef tagliata, likely served with richer ingredients or a larger portion.

Prized grilled beef fillet, served with grilled apples that provide a sweet note in contrast to the meat.

Grilled turkey breast served with grilled bitter radicchio and potatoes. A lighter but tasty option.

The most tender cut of beef, grilled and served with mixed vegetables. Lean and juicy meat.

Lean cut of veal, simply grilled or pan-fried. Delicate flavor and tender texture.

Classic grilled beef steak. Simple and hearty.

Selection of grilled lean meats (beef, veal, turkey). Ideal for those who want lean protein without too much fat.

Mixed grill including various cuts of meat (beef, pork, sausage). Perfect for sharing to taste different specialties.

Typical Abruzzese sheep meat skewers, grilled over charcoal. Characteristic and intense flavor, eaten by sliding the meat off the skewer.

Flavorful pork sausages grilled and served with pan-sautéed seasonal vegetables (often chicory or broccoli rabe).

Grilled turkey breast slice served with potatoes. A simple and light dish.

Smoked stretched-curd cheese grilled until melted. Served with bitter radicchio and potatoes to balance the cheese's sweetness.

A rich dish combining melted smoked cheese (scamorza) with sheep skewers (arrosticini) and side dishes. Very filling.

Typical Roman vegetable sautéed with the ingredients of Gricia pasta: crispy guanciale and pecorino. A very flavorful side dish or vegetarian main course (if guanciale is excluded).

A lighter version of parmigiana, prepared with grilled eggplant instead of fried, layered with tomato and mozzarella. Tasty but less heavy than the original recipe.