Trattoria Cecio

An assorted selection of appetizers chosen by the chef, including cured meats, cheeses, and vegetables prepared in various ways. Ideal for tasting different house specialties in one dish. Perfect for sharing.

Toasted bread slices topped with diced fresh tomatoes and basil, or rubbed with garlic and extra virgin olive oil. A simple, crunchy, and flavorful Italian appetizer classic.

Toasted homemade bread garnished with a creamy pecorino romano cheese fondue and sautéed chicory. The savory taste of the cheese is balanced by the bitterness of the greens.

A gourmet combination on toasted bread with creamy burrata stracciatella, savory anchovy fillets, and sweet caramelized onion. A perfect balance of sweet, salty, and creamy.

An assortment of three different bruschettas with various toppings. Great for trying different flavor combinations on crispy bread.

Prized Parma ham aged 18 months served with fresh buffalo mozzarella or slices of sweet melon. A classic Italian appetizer that plays on the contrast between the saltiness of the cured meat and the sweetness of the accompaniment.

Layers of fried eggplant alternated with tomato sauce, mozzarella, and parmesan, baked in the oven. A rich, soft, and stringy dish, a symbol of Mediterranean cuisine.

Fresh salad composed of tomato slices and your choice of buffalo mozzarella or burrata, dressed with basil and oil. A light dish that highlights the quality of fresh dairy products.

Very thin slices of raw beef served on fresh arugula and parmesan shavings. Simply dressed with extra virgin olive oil and lemon to enhance the meat's flavor.

Campana buffalo mozzarella enriched with truffle. The freshness of buffalo milk combines with the intense and earthy aroma of truffle.

Small fresh burrata served with flavorful sun-dried tomatoes, anchovy fillets, and sweet caramelized onion. A mix of intense flavors and different textures.

Meatballs made from shredded boiled beef, breaded and fried. Served with sautéed chicory and the traditional green sauce made with parsley and anchovies.

Soft flan based on broccoli and fresh ricotta. Served with a warm pecorino cream and sweet confit tomatoes for contrast.

Historic Roman dish made with boiled beef reinsautéed in a pan with abundant onion and tomato. Tender, juicy, and very flavorful.

Zucchini flowers stuffed with mozzarella and an anchovy fillet, battered and fried. Crispy on the outside with a melted and flavorful center.

Classic Roman street food: a rice croquette with tomato and meat, breaded and fried, with a melted mozzarella center.

A variation of the classic supplì, with rice seasoned with pecorino cheese and black pepper. Crispy and with a decisive flavor typical of Roman cuisine.

Fried rice croquette dressed with amatriciana sauce (tomato, guanciale, and pecorino). An explosion of Roman flavors in a bite.

Thin slices of raw marinated sea bass. A fresh and delicate seafood appetizer, usually dressed with oil and citrus.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Served with their flavorful broth.

Mixed mussels and clams sautéed in a pan. A dish rich in sea flavor, ideal to enjoy with toasted bread.

Fresh anchovies, floured and fried until golden. Small, crunchy, and tasty, they are eaten whole as a delicious appetizer.

Pieces of desalted cod wrapped in batter and fried. A Roman tradition classic, crispy outside and soft inside.

Short pasta dressed with tomato sauce, crispy guanciale, pecorino romano, and pepper. One of the pillar dishes of Roman cuisine, with a decisive flavor.

Long egg pasta served with a sauce of tomato, black olives, capers, and anchovies. A flavorful and slightly spicy dish.

Fresh pasta dressed with a cream of eggs, pecorino romano, crispy guanciale, and black pepper. Rich, creamy, and without cream, as per tradition.

Fresh pasta simply dressed with pecorino romano and abundant black pepper. A thick and flavorful cream coats the pasta in this Roman classic.

A rich pasta that combines the flavors of carbonara and amatriciana, with the addition of sausage. A hearty and very flavorful dish.

Often called 'white amatriciana', it is dressed with crispy guanciale, pecorino romano, and black pepper. Simple but incredibly tasty.

Egg pasta dressed with the rich sauce of 'coda alla vaccinara' (braised oxtail with tomato, celery, and spices). A dish with a deep and enveloping flavor.

Historic Roman dish prepared with the small intestine of milk-fed veal, cooked in tomato sauce. The 'pajata' creates a creamy and unique sauce with an intense flavor.

Layers of egg pasta interspersed with meat ragù, béchamel, and cheese, baked in the oven. An iconic dish, soft and comforting.

Fresh seafood pasta (mussels, clams, shrimp, squid). A triumph of sautéed sea flavors.

Fresh pasta dressed with clams, garlic, oil, and parsley. An elegant and fragrant seafood dish.

Long pasta coated in a creamy pink sauce made from scampi. Delicate and refined.

A sophisticated land-sea combination: clams and truffle shavings. The savory taste of clams meets the unique aroma of truffle.

Pasta stuffed with scampi pulp, served with a reduced sauce (bisque) made from crustacean shells. Intense and concentrated sea flavor.

Egg pasta dressed with tender beef strips and a gorgonzola cream. A rich and robust dish.

Pasta dressed with a rich sauce based on sausage, mushrooms, and cream. A rustic dish with autumn flavors.

A first course that combines the flavors of the forest and the earth: mushrooms, flavorful sausage, and aromatic truffle.

Pasta served with a cream of pecorino, crispy guanciale, and oven-baked cherry tomatoes. A modern twist on classic Roman flavors.

Grilled sea bass fillet. Light, with crispy skin and delicate white meat.

Sea bass fillet cooked with a seafood and tomato sauce. A rich and flavorful second course.

Sea bass prepared with tomato, olives, capers, and oregano. A flavorful and Mediterranean way to serve fish.

Fresh fish of the day baked, often with potatoes and herbs. Baking keeps the fish moist and juicy.

Salmon fillet flavored with citrus juice and zest (orange, lemon). The fatty flavor of the salmon is balanced by the freshness of the citrus.

Salmon simply grilled. A healthy and flavorful dish, rich in omega-3.

Large shrimp served either fried and crispy or grilled to enhance their natural sweetness.

Shrimp deglazed and cooked in prosecco. A refined preparation that gives an aromatic and slightly tangy note to the crustaceans.

Floured and fried squid rings and shrimp. A classic mixed fried seafood, crispy and golden, to be enjoyed with a squeeze of lemon.

Floured veal slices sautéed in a pan, served with a white wine or lemon sauce. Tender and flavorful.

Assorted meat grill (e.g., beef, pork, sausage, lamb). Perfect for roast meat lovers.

Lamb chops quickly cooked on the grill or griddle. The meat is tender and flavorful, traditionally eaten with hands, 'burning the fingers'.

Oxtail braised for a long time with tomato, celery, pine nuts, and raisins. The meat becomes very tender and falls off the bone, with a thick and rich sauce.

Veal slices with raw ham and a sage leaf on top, cooked in white wine. A quick and flavorful second course typical of Rome.

Thin strips of beef quickly sautéed in a pan, often with arugula or herbs. A simple but tasty dish.

Tripe cooked stewed with tomato, Roman mint, and pecorino. A traditional humble dish, very flavorful and unique.

Meatballs made from boiled beef, served with amatriciana sauce (tomato and guanciale). A delicious way to reuse boiled meat.

Rolled veal slices with a savory filling (often ham, carrot, celery) and stewed with tomato.

Beef sirloin cooked on the grill and cut into thick slices. Served simply to appreciate the taste of the meat.

Sliced beef served with artichokes, cooked or raw depending on the season. A classic Roman pairing.

Sliced beef with balsamic vinegar reduction. The sweet acidity of the vinegar enhances the flavor of the red meat.

Sliced beef served with a creamy green peppercorn sauce. Aromatic and slightly spicy.

Sliced beef topped with a melted gorgonzola sauce. For lovers of strong and decisive flavors.

Sliced beef served with a red wine reduction. A rich sauce that pairs well with grilled meat.

The classic arugula and grana sliced beef, enriched with Pachino cherry tomatoes. Fresh and flavorful.

Sliced beef enhanced with truffle shavings or sauce. A prized and fragrant dish.

Beef fillet, the most tender cut, grilled. Juicy and lean.

Beef fillet served with artichokes. An elegant second course that combines tender meat and seasonal vegetables.

Beef fillet glazed with balsamic vinegar. The sweet and sour flavor complements the delicacy of the fillet.

Beef fillet served with gorgonzola cream. The tender meat melts in your mouth with the cheese.

Beef fillet with red wine sauce. An important and tasty dish.

Fillet served with arugula salad, parmesan shavings, and cherry tomatoes. A fresh pairing for a premium cut of meat.

The classic green peppercorn fillet, with a creamy sauce and whole peppercorns. An evergreen of international cuisine.

Beef fillet with truffle. The height of refinement for a meat dish.

Whole artichokes cleaned and cooked upside down in a pan with oil, garlic, parsley, and mint. Tender and aromatic, typical of Rome.

Potatoes served as a side dish, choice of crispy fried or oven-baked with rosemary.

Fresh mixed seasonal salad (lettuce, tomatoes, carrots, etc.). A light and refreshing side dish.

Cooked vegetables sautéed in a pan with garlic and chili pepper. Chicory has a typical Roman bitter taste, spinach is sweeter.

Mushrooms sautéed in a pan with oil, garlic, and parsley. Flavorful and versatile.

Catalogna chicory sprouts served raw in salad, dressed with a sauce of anchovies, garlic, and vinegar. Crunchy and with a unique taste.

Dark chocolate (70%) and sour cherry cream. A rich and decadent dessert inspired by the Black Forest cake.

Dessert with pistachio bavarois cream and a layer of raspberry jelly. Fresh and colorful.

Strawberry cheesecake. Creamy and sweet.

The most famous Italian dessert: ladyfingers dipped in coffee alternated with mascarpone cream and bitter cocoa.

Small chocolate cake, often served warm with a molten center.

Refined dessert with a sweet white chocolate mousse and passion fruit acidity, on a crunchy base.

A delicate dessert that combines the creaminess of ricotta with the sweetness of rum-flavored pears.

Frozen fruit dessert, usually lemon. Refreshing and digestive.

Fresh pineapple slices served with a splash of Cognac.

Artisanal Italian ice cream. Creamy and delicious.

Bottled mineral water.

Cola-flavored carbonated beverage.

Orange-flavored carbonated beverage.

Lemon-lime flavored carbonated beverage.

Fruit juice.

Large bottle beer.

Small bottle beer.

Mixed alcoholic cocktail.

The classic Italian espresso coffee.

Espresso coffee with the addition of a small amount of liqueur (e.g., grappa, sambuca).

Espresso coffee diluted with hot water, served in a large cup.

Espresso coffee with hot milk and milk foam.

Hot tea infusion.

Hot drink based on coffee, Irish whiskey, sugar, and cream.