Trattoria Da Luigi

Fresh salad with tomato slices and DOP buffalo mozzarella. Usually dressed with olive oil and basil. Fresh and milky taste.

Thinly sliced cured Parma ham served with fresh buffalo mozzarella. A classic sweet and savory combination.

Parma ham served with slices of fresh sweet melon. A refreshing summer dish.

Fresh stretched-curd cheese with a soft center, served with cherry tomatoes and salted anchovies. Creamy and flavorful.

Cured beef slices served with fresh arugula and Parmesan shavings. Light and flavorful.

Very thin slices of raw beef served with arugula and Parmesan shavings. Tender and delicate.

Grilled zucchini flowers stuffed with mozzarella and anchovies. A lighter version compared to the fried one.

Zucchini flowers battered and fried, with a stringy filling of mozzarella and anchovies. Crispy outside and soft inside.

Sage leaves battered and fried. An aromatic and crispy snack.

Thin slices of cooked octopus, dressed with oil and lemon. Tender texture and delicate sea flavor.

Boiled mixed seafood (such as calamari, shrimp, mussels) served cold with lemon and oil dressing. Fresh and light.

Small octopuses stewed in a tomato, caper, and olive sauce. Tasty and tender, typical of Neapolitan cuisine.

Small floured and fried calamari. Crispy and tasty, usually served with lemon.

Short pasta with a creamy sauce based on tomato, cream, and a hint of vodka. Rich and slightly sweet flavor.

Egg tagliatelle (yellow and green) dressed with cream, cooked ham, peas, and onion. A rich and delicate dish.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked. A classic and hearty dish.

Thick fresh pasta with a Pecorino Romano cheese cream and abundant black pepper. Intense and spicy flavor.

Thick hollow pasta with tomato sauce, crispy guanciale, and pecorino. A classic of Roman cuisine.

Spaghetti with a cream of pasteurized raw eggs from the heat of the pasta, Pecorino Romano, guanciale, and black pepper. Rich and creamy.

Egg pasta with guanciale, Pecorino Romano, and pepper. Considered the ancestor of carbonara and amatriciana (without eggs and tomato).

Spaghetti sautéed with clams, garlic, oil, and parsley. Fragrant and flavorful seafood dish.

Spaghetti with mixed shellfish and mollusks (mussels, clams, shrimp, calamari). Intense sea flavor.

Creamy rice cooked with fresh spinach and shrimp. Combines the flavor of the land with that of the sea.

Thick and comforting soup made with short pasta and Borlotti beans. Rustic and traditional flavor.

Hot minestrone soup prepared with mixed seasonal vegetables. Light and healthy.

Veal slices cooked with raw ham and sage, deglazed with white wine. A typical Roman dish, tender and flavorful.

Tripe stewed for a long time with tomato, Roman mint, and pecorino cheese. A traditional peasant dish, very tasty.

Roast suckling pig with potatoes. Crispy skin and very tender meat.

Suckling lamb chops quickly grilled at high temperature. Traditionally eaten with hands.

Roast suckling lamb with potatoes and herbs (rosemary, garlic). A classic of Roman festive lunches.

Large slice of grilled beef. Juicy and flavorful.

Prized cut of beef, very tender and lean, grilled.

Roast chicken with golden skin, served with roasted potatoes.

Chicken cut open and flattened, grilled or pan-fried with abundant pepper or chili. Spicy flavor.

Thin strips of beef quickly sautéed, served with fresh arugula and cherry tomatoes.

Thin slices of cold boiled veal covered with a creamy sauce made of tuna, capers, and mayonnaise.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Boiled green leafy vegetables then sautéed with garlic, oil, and chili pepper. Slightly bitter and spicy flavor.

Boiled spinach simply dressed with olive oil and lemon.

Turnip greens sautéed with garlic and oil. Strong flavor.

Potatoes cut into pieces and roasted with rosemary.

Fried potato sticks, golden and crispy.

Mixed grilled vegetables (zucchini, eggplant, peppers).

Simple salad with fresh arugula and cherry tomatoes with Parmesan shavings.

Large bottle of mineral water.

Sparkling water in a bottle.

Classic carbonated drink.

Orange carbonated drink.

Lemon and lime carbonated drink.

Lemon-flavored iced tea.

Peach-flavored iced tea.

Green apple fruit juice.

Ginger-flavored carbonated drink.

Blonde non-alcoholic aperitif with a sweet and sour taste.

Freshly squeezed orange juice.

Aperitif cocktail based on prosecco, Aperol and soda.

Refreshing cocktail with prosecco, elderflower syrup, mint, and soda.

Cocktail based on peach puree and prosecco.

Classic cocktail with Campari, red vermouth, and soda.

Alcoholic cocktail with gin, red vermouth, and Campari.

Simple long drink with whiskey and cola.

Long drink with rum and cola.

Classic cocktail with gin and tonic water.

Cocktail with vodka and tonic water.