Trattoria da Paolo

A Roman classic consisting of spaghetti or tonnarelli dressed with a cream of Pecorino Romano and abundant black pepper. Savory and spicy flavor, with a rich, creamy texture.

Considered the ancestor of Carbonara and Amatriciana, it is prepared with crispy guanciale, Pecorino Romano, and black pepper. It contains no eggs or tomatoes. Intense and rich flavor.

Pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. A perfect balance between the acidity of the tomato and the saltiness of the cured pork.

Famous Roman pasta dressed with a cream of pasteurized raw egg yolk, heated by the pasta, pecorino, crispy guanciale, and black pepper. Rich, velvety, and flavorful.

Spaghetti sautéed with fresh clams, olive oil, garlic, and parsley. A simple seafood pasta dish with an intense aroma and delicate flavor.

A typical combination from Lazio cuisine that combines the sea flavor of mussels with the earthy saltiness of Pecorino cheese. A decisive and unique taste.

Egg pasta dressed with sautéed guanciale, artichokes (often Roman-style or fried), and Pecorino shavings. A rustic and very flavorful dish.

Fettuccine served with a rich ragù made from young lamb (abbacchio). Intense flavor, characteristic of the pastoral tradition of Lazio.

Fresh pasta filled with a soft mixture of ricotta and spinach. Usually served with butter and sage or a light tomato sauce. Delicate flavor.

Thick fresh pasta (similar to spaghetti alla chitarra) dressed with a ragù made from prized Chianina beef. Rich and meaty flavor.

A symbolic dish of poor Roman cuisine, prepared with the small intestine of milk-fed veal (which still contains chyme). The sauce is creamy with a very strong and decisive flavor.

Short pasta sautéed with sautéed broccoli (or turnip greens) and crumbled sausage. A flavorful winter dish with a pleasant contrast between the bitterness of the vegetables and the richness of the meat.

Hollowed-out zucchini stuffed with ground meat, served with meatballs in sauce. A hearty main course or second dish with a homemade flavor.

Pieces of chicken slowly stewed with colorful peppers. The meat becomes tender and absorbs the sweetness of the peppers. A traditional Roman dish, typical of Ferragosto.

Thin slices of beef rolled with a savory filling (often carrot, celery, or ham), slow-cooked in tomato sauce. The meat becomes very tender.

Thin slices of veal, floured and pan-seared, deglazed with fresh lemon juice. A light, tender second course with a citrusy flavor.

Thick-cut veal shank, stewed with tomato and peas. The meat is very tender and gelatinous, served with marrow to enjoy.

Pieces of rabbit browned and stewed with vinegar, garlic, rosemary, and sometimes olives or tomato. Aromatic flavor and lean but tasty white meat.

Fresh anchovies threaded onto a skewer and quickly grilled. Oily fish with an intense flavor, served crispy outside and tender inside.

Calamari rings coated in flour and deep-fried in boiling oil. Golden and crispy, to be eaten hot with a squeeze of lemon.

Whole sea bream cooked on the grill, served in a portion to share for two people. White, firm, and delicate meat with crispy, smoky skin.

Whole grilled sea bass (or branzino), generous portion for two. A prized fish with white and flavorful meat, simply cooked to enhance its taste.

Whole calamari cooked on the griddle or grill. They remain tender if cooked well, with a slight smoky aroma. Dressed with oil and lemon.