Trattoria Da Cesare al Casaletto

Marinated anchovies served in olive oil. A simple appetizer with an intense and savory sea flavor. To be enjoyed with fresh bread.

Slice of toasted bread seasoned with diced fresh tomatoes, basil, and oil. Crispy and aromatic. An Italian classic appetizer.

Simple toasted bread seasoned with quality extra virgin olive oil and a pinch of salt. Enhances the flavor of the oil.

Mussels cooked in a pan with tomato, garlic, parsley, and white wine. Savory and juicy taste. Served hot, often with croutons.

Fresh buffalo milk mozzarella, handmade. Soft and juicy texture, intense milk flavor. To be eaten alone or with vegetables.

Classic pairing of fresh buffalo mozzarella and aged raw ham. Perfect contrast between the sweetness of the milk and the saltiness of the cured meat.

Thin slices of aged raw ham served on a plate. Delicate and sweet-salty flavor. Ideal as a light appetizer.

Assortment of mixed Italian cold cuts such as salami, prosciutto, and coppa. Various flavors from sweet to spicy. Perfect for sharing.

Tasting of two different extra virgin olive oils to appreciate their aromatic nuances. Usually served with bread.

Fried eggplant meatballs with a spicy touch. Crispy outside and soft inside. Rich and slightly spicy flavor.

Salted cod fillet, battered and fried. Crispy and golden on the outside, tender and savory on the inside. A classic of Roman street food.

Zucchini flower stuffed with mozzarella and an anchovy, battered and fried. Delicate taste with a salty note from the anchovy.

Fried potato gnocchi served on a creamy pecorino and black pepper sauce. A rich and indulgent appetizer that revisits a classic first course.

Boiled beef meatballs, breaded and fried, served with fresh pesto. Intense meat flavor balanced by the freshness of basil.

Fried rice croquette with a melting mozzarella center, breaded and fried. One of the most beloved Roman fried items. Crispy and flavorful.

Fried stuffed mini pizzas. Leavened fried dough, soft and slightly oily, filled with various ingredients.

Small fried pizzas topped with tomato sauce and fresh buffalo mozzarella. A tasty alternative to baked pizza.

Floured and fried squid rings. Crispy and savory, served hot with lemon.

Fresh anchovy fillets, lightly floured and fried. Oily fish with an intense flavor, typical of the Lazio coast.

Fried calamari rings in light batter or flour. Tender inside and crispy outside. A classic seafood dish.

Thick fresh pasta similar to spaghetti, seasoned with a cream of Pecorino Romano cheese and ground black pepper. Intense, savory, and spicy flavor.

Fresh pasta seasoned with crispy guanciale, Pecorino Romano, and black pepper. Considered the ancestor of Carbonara, without egg.

Choice of pasta served with the rich sauce of oxtail stew (Coda alla Vaccinara), prepared with tomato, celery, and spices. Very intense and characteristic flavor.

Choice of pasta seasoned with the cooking sauce of meat rolls. A flavorful red sauce, enriched by the meat juices.

Soft potato gnocchi served with a simple fresh tomato and basil sauce. A light and fragrant dish.

Classic Roman dish with eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Creamy and very flavorful.

Short pasta seasoned with guanciale and Pecorino Romano. Savory and tasty, without tomato.

Pasta served with Amatriciana sauce: guanciale, tomato, and Pecorino Romano. A pillar of Roman cuisine, rich and flavorful.

Short ridged pasta that perfectly holds the thick sauce of oxtail stew.

Short pasta seasoned with the savory sauce derived from the cooking of meat rolls.

Stuffed pasta served with Gricia sauce (guanciale and pecorino). A meeting between the softness of the filling and the crispiness of the guanciale.

Stuffed pasta served with a rich tomato, guanciale, and pecorino sauce. Rich and traditional flavor.

Stuffed pasta served with a simple and fresh tomato and basil sauce.

Thin slices of raw beef, served fresh with arugula, cherry tomatoes, mushrooms, and parmesan. A light and refined dish.

Main courses that vary daily based on fresh ingredients available. Ask staff for details.

Typical Roman leafy green vegetable, boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste.

Boiled chicory served simply with oil and lemon. Bitter and fresh taste, very light.

Fresh salad of only green leaves. A simple and refreshing side dish.

Fresh salad with various types of lettuce and vegetables such as tomatoes, carrots, or corn.

Homemade-style cut and fried potatoes, crispy and golden.

Roasted or grilled peppers, peeled and seasoned. Soft and sweet.

Assortment of seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Variation of grilled vegetables with the specific addition of peppers.

Cover charge which includes bread served at the table and service.

Local red wine from Lazio, made from Cesanese grapes. Medium body and fruity notes.

Structured and complex red wine, vintage 2021. Ideal with red meats.

Young IGP red wine from Lazio, vintage 2023. Fresh and drinkable.

Young red wine, vintage 2024. Fruity and lively character.

Reserve red wine from Olevano Romano, aged. Deep and tannic flavor.

2022 vintage of Cesanese Riserva di Olevano Romano.

Specific selection of Cesanese del Piglio, vintage 2022.

Single vineyard Cesanese del Piglio from the Vignali area.

Prestigious label of Cesanese del Piglio.

High-end red wine from the Cesanese del Piglio denomination.

Classic Cesanese del Piglio from the 2021 vintage.

Red wine from Syrah grapes, international but produced in Lazio. Spicy and fruity.

Prestigious grappa obtained from Amarone pomace. Rich and enveloping taste.

Grappa aged in wooden barrels (barrique), which impart vanilla and toasted notes.

Traditional grappa from the Bassano area. Dry and clean taste.

Grappa obtained from Brunello di Montalcino pomace. Elegant and persistent.

Aromatic grappa obtained from Moscato grapes. Intense and floral aroma.

Piedmontese grappa from Nebbiolo grapes. Structured and fine.

Another selection of Nebbiolo grappa, produced by Rinaldi.

Very special grappa obtained from the pomace of Ribolla Gialla from Gravner. Unique taste.

Grappa flavored or aged with tobacco. Smoky and complex notes, for meditation.

Pure fruit eau-de-vie obtained from apricots from Val Venosta. Intense aroma of fresh fruit.

Precious distillate of wild raspberries. Very delicate and rare aroma.

Distillate obtained from an ancient apple variety. Fruity and clean taste.

Distillate of Gravensteiner apple variety. Very aromatic.

Distillate of small forest berries. Intense and characteristic flavor.

Special fruit distillate, likely wild plums.

Distillate of yellow Mirabelle plums. Natural sweetness and fruity aroma.

Moscato Fior d'Arancio grape distillate. Extremely aromatic with citrus notes.

Sugarcane distillate. Warm and sweet taste.

Rum aged for years in barrels. More complex, spicy, and woody flavor.

Cereal distillate. Decisive and malty taste.

Whisky aged longer, with softer and more complex notes.

Special selection of whisky, likely a single malt or a limited edition.