Trattoria Da Enzo al 29

A basket of rustic, naturally leavened bread made with whole wheat flour. Chewy crust with a soft, airy interior. Served as a table accompaniment.

Purified table water, available still or carbonated. Served in a 1-liter carafe or bottle. Refreshing and neutral.

Premium Italian mineral water brands. Choice of natural spring waters with varying mineral contents and carbonation levels. Served chilled.

A sampling of the house's high-quality organic extra virgin olive oil. Features grassy notes and a peppery finish. Dip bread to enjoy the pure flavor.

Deep-fried zucchini blossoms filled with melted mozzarella and savory anchovies. Crispy on the outside, creamy and salty on the inside. A classic Roman appetizer.

Fried croquettes made of potato and salt cod (baccalà) with a gooey mozzarella center. Savory and crispy. Served hot.

A whole artichoke deep-fried until the leaves are crispy like chips, known as 'Jewish-style'. Nutty, savory, and crunchy. Eat the leaves first, then the soft heart.

Fresh sheep's milk ricotta cheese from the Lazio region. Soft, creamy, and mild. Paired with sweet jam or honey for contrast.

Rigatoni pasta in a rich tomato sauce with cured pork cheek (guanciale) and pecorino cheese. Savory, slightly salty, and robust. A staple of Roman cuisine.

Often called 'white Amatriciana', this pasta features cured pork cheek, pecorino cheese, and black pepper without tomato. Intense savory and salty flavors with a pepper kick.

Roman classic with a creamy sauce made from eggs and cheese (no cream), tossed with crispy cured pork cheek and black pepper. Rich, silky, and savory.

Thick spaghetti-like pasta tossed with a sauce of pecorino cheese and black pepper. Creamy, salty, and spicy from the pepper. A simple yet flavorful Roman masterpiece.

Pasta served with a rich oxtail ragu. The sauce is complex, containing tomato, celery, raisins, pine nuts, and a touch of dark cocoa for depth. Savory with sweet and nutty undertones.

Roman-style tripe (beef stomach lining) slow-cooked in tomato sauce, flavored with mint and pecorino cheese. Tender texture with a unique, savory flavor profile.

Large meatballs made with beef, mortadella, and aged cheeses, simmered in tomato sauce. Tender and rich in flavor. Served with plenty of sauce for dipping bread.

Grilled lamb chops, cooked simply to highlight the meat's flavor. The name 'scottadito' means 'finger-burning', implying they are so delicious you eat them immediately with your hands. Smoky and tender.

Traditional Roman oxtail stew. The meat is braised until falling off the bone in a sauce with celery, tomato, pine nuts, raisins, and cocoa. Rich, gelatinous, and deeply savory.

Leafy green vegetable with a distinct bitter taste. Prepared either fresh with lemon or sautéed with garlic and chili (ripassata). A traditional palate cleanser.

Platter of grilled eggplant and roasted peppers, seasoned with garlic, parsley, and chili. Smoky, tender, and savory. A light and healthy side.

Classic French fries made from fresh potatoes. Fried until golden and crispy. lightly salted.

Fresh bowl of assorted salad greens. Crisp and refreshing. Typically dressed with olive oil and vinegar.

A twist on the classic Italian dessert. Layers of sponge biscuits (ladyfingers) soaked in coffee, with a rich cream containing hazelnut and cocoa. Sweet, creamy, and indulgent.

A bowl of smooth, creamy mascarpone custard topped with small, fragrant wild strawberries. Rich and sweet with a fruity tartness.

A daily rotating dessert selection. Ask the server for today's special cake.

Italian-style ice cream made in-house. Denser and softer than regular ice cream with intense flavors. Cold and creamy.

A serving of small, intensely flavored wild strawberries (fragoline). Much more aromatic and sweeter than regular strawberries. Served fresh.

Standard cover charge (coperto) applied per person. Covers table setting and service.