Trattoria Da Danilo

A surprise selection from the chef featuring various hot and cold appetizers. It offers a mix of different flavors and textures, ideal for starting the meal. Served for the whole table to share.

Beef meatballs served in a rich tomato and guanciale sauce, typical of Amatriciana. They are tender and flavorful, enhanced by a pecorino cheese cream. A warm and comforting appetizer.

Fresh buffalo mozzarella with a soft, milky center, paired with pan-fried artichokes. A pleasant contrast between the sweetness of the cheese and the vegetal flavor of the artichokes. Served cold or at room temperature.

High-quality raw meat, finely hand-cut and seasoned with spices and egg yolk. It has a soft texture and an intense, spicy flavor. Served with crispy bread croutons.

A platter of artisanal cured meats typical of the Bassiano area. Includes varieties such as prosciutto, sausages, and pancetta with a savory and aged flavor. Perfect to accompany with bread or focaccia.

Rolled pork roast seasoned with aromatic herbs like rosemary and pepper. The meat is juicy inside with a flavorful crust. A classic of Lazio cuisine, served in slices.

24-month aged raw ham, hand-cut into slightly thicker slices. It has an intense, savory yet sweet flavor, typical of local aging. Melts in your mouth and is excellent as a simple appetizer.

Thick pasta served with a rich cream of egg yolk, cheese, and crispy guanciale. It is an iconic Roman dish, creamy with an intense flavor of pepper and cured meats. Best eaten hot as soon as served.

Fresh pasta simply dressed with pecorino cheese and abundant black pepper. The tossing creates a thick, flavorful cream that coats the pasta. A simple yet bold and spicy dish.

Short pasta served with a pistachio pesto and crispy guanciale sauce. It offers a balance between the sweet, toasted flavor of pistachio and the saltiness of the cured meat. A rich and tasty dish.

Short pasta dressed with aged lard and pecorino cheese. The lard melts, creating a savory dressing reminiscent of Amatriciana but with a unique flavor profile. A historic dish of the restaurant.

Grilled beef cut into slices, served with lard that melts on top and artichokes. The meat is juicy and pairs perfectly with the sweet fat of the lard and the bold flavor of the artichokes. A rich main course.

Tender grilled beef fillet served on toasted bread with a aged cheese cream. The intense flavor of Fossa Pecorino enhances the sweetness of the meat. Medium or rare cooking is recommended.

A prime cut of Danish beef, known for its marbling which makes it tender and flavorful. Grilled for a smoky flavor and served with potatoes. Ideal for red meat lovers.

Whole artichoke slowly cooked with oil, garlic, and aromatic herbs until tender. It is a typical Roman side dish, flavorful and soft. Eaten whole, leaf by leaf, or cut with a knife.

Raw chicory sprouts served with an anchovy, garlic, and oil sauce. They are crunchy and slightly bitter, perfectly balanced by the savory dressing. A fresh and traditional side dish.

Seasonal vegetables, usually leafy greens, cooked and then sautéed in a pan with garlic and chili pepper. They have an intense flavor and a soft texture. Excellent as a side dish for meat courses.

Tripe stewed for a long time in tomato sauce with Roman mint and pecorino cheese. It is a humble dish but rich in flavor, with a soft and gelatinous texture. Enjoyed hot, often with bread for 'scarpetta'.

Dish of lamb offal cooked in a pan with artichokes. It has a strong, rustic flavor, typical of traditional Roman cuisine. The different parts of the lamb offer varied textures.

Oxtail stewed very slowly in tomato sauce with celery, cocoa, and sometimes pine nuts. The meat is extremely tender and falls off the bone, with a thick and rich sauce. A hearty and historic main course.

Breaded lamb chops fried until golden. They are crispy on the outside and tender on the inside, flavorful and dry. Typically eaten by hand, holding them by the bone.

Lamb morsels stewed with tomato and mint, served with pecorino. The meat is tender and the sauce is aromatic thanks to the fresh herbs. A comforting dish with bold flavors.

Roast young lamb served with roasted potatoes, seasoned with rosemary and garlic. The meat is tender and flavorful, with crispy skin. A classic of Roman holiday meals.

Salt-cured codfish, rehydrated and stewed with tomatoes, olives, and potatoes. The fish is firm and savory, enhanced by the Mediterranean sauce. A rich and traditional fish dish.

Layered dessert with coffee-soaked biscuits and a rich mascarpone cream. Dusted with cocoa, it is creamy with an unmistakable coffee flavor. The quintessential Italian dessert.

Dessert in a glass combining custard cream, sweet ricotta, and pieces of crispy puff pastry. Enriched with chocolate for a decadent touch. Offers a mix of creamy and crunchy textures.

Mushroom-shaped leavened cake, soaked in rum syrup. Soft and spongy, it releases sweet liqueur with every bite. A classic Neapolitan pastry.

A light and airy dessert based on mascarpone cream and chocolate. Enriched with crumbled biscuits for crunchiness. Ideal for those who love delicate spoon desserts.

Sweet and velvety mascarpone cream served with fresh berries. The sweetness of the cream contrasts with the acidity of the fruit. A fresh and not too heavy dessert.

Shortcrust pastry tart filled with sour cherry jam. A typical Jewish-Roman traditional dessert, with a perfect sweet-sour balance. Enjoyed at room temperature.

Hard, crunchy dry biscuits, typically almond or hazelnut. Served with a sweet dessert wine for dipping. A traditional and convivial end to a meal.

Iced dessert made from lemon juice, sugar, and water. Refreshing and digestive, with the intense aroma of Amalfi lemons. Perfect for cleansing the palate after a rich meal.

A cup of ice cream, usually cream or vanilla flavored, served with fresh berries. A classic fresh and sweet combination. Ideal for a light end to the meal.