Trattoria Da Teo

Artichoke slowly cooked with mint, garlic, and parsley. Tender and flavorful, it's a classic of Roman cuisine.

Whole fried artichoke, typical of Jewish-Roman cuisine. The leaves become crispy like chips while the heart remains soft.

Battered and fried zucchini flower. Crispy outside, with a filling that usually includes mozzarella and anchovies.

Desalted cod fillet coated in batter and fried. Golden and crispy with a flavorful fish heart.

Soft potato bake, usually enriched with cheese or other savory ingredients.

Large pitted green olives stuffed with minced meat, breaded, and fried. Savory taste and crispy texture.

Cured pork leg slices. Sweet-salty flavor and soft texture that melts in your mouth.

Fresh spun paste cheese made from buffalo milk. Milky, elastic, with a rich and delicate flavor.

Fresh salad of tomato, mozzarella, and basil dressed with olive oil. A light and colorful appetizer.

Fresh cheese similar to mozzarella but with a creamy heart of cream and stracciatella. Sweet taste and enveloping texture.

Small floured and fried anchovies. Crispy and tasty, eaten whole.

Shrimp coated in a light batter and fried. Crispy outside and juicy inside.

Shrimp served with fresh arugula and cherry tomatoes. A dish that combines the sweetness of crustaceans with the freshness of vegetables.

Mussels and clams sautéed with oil, garlic, parsley, and white wine. Served with their flavorful broth.

Tender calamari paired with the distinct flavor of artichokes, usually sautéed.

Hand-cut raw salmon, seasoned. Fresh, tender, and delicately flavored.

Diced raw tuna seasoned with capers and olives. Combines the freshness of fish with the saltiness of Mediterranean ingredients.

Fresh raw scampi. Sweet, tender, and prized meat.

Mixed selection of raw fish including scampi, prawns, and carpaccio. Ideal for tasting different sea varieties.

Bread basket served to accompany the dishes.

Pasta with egg, Roman pecorino, crispy guanciale, and black pepper. Creamy and intensely flavored.

Pasta with tomato sauce, guanciale, and pecorino. A savory and slightly spicy Roman classic.

Simple yet rich dish, with a cream made from Roman pecorino and cooking water, enriched with black pepper.

Considered the ancestor of carbonara and amatriciana, it's pasta with guanciale, pecorino, and pepper. Savory and tasty.

Pasta with crumbled sausage and cream or ricotta. A rustic and creamy dish.

Pasta with tomato sauce, garlic, and chili pepper. Spicy and stimulating.

Fresh pasta filled with ricotta and spinach. Delicate flavor and soft texture.

Soft potato gnocchi, a traditional Thursday dish in Rome.

Long egg pasta with fresh artichokes. Delicate and vegetal flavor.

Spaghetti with sautéed seafood, oil, and parsley. Intense sea flavor.

Egg pasta with ricciola fish sauce, a prized and flavorful fish.

Creative reinterpretation of cacio e pepe with the addition of sweet shrimp and lime freshness.

Pasta with fresh tuna cubes sautéed with capers and olives. Savory and Mediterranean.

Pasta with a rich mix of crustaceans and mollusks. A generous dish with a sea aroma.

Oxtail stewed for a long time with tomato, celery, and herbs. The meat is very tender and falls off the bone.

Grilled lamb chops. Flavorful and tender, to be eaten piping hot with your hands.

Thin slices of meat rolled with filling, cooked in tomato sauce. Homestyle and tasty dish.

Tripe cooked stewed with tomato, Roman mint, and pecorino. Traditional peasant dish with a strong flavor.

Grilled beef steak. Juicy and nutritious.

Prized cut of beef, very tender and lean, briefly cooked to maintain its juiciness.

Chicken stewed with colorful peppers. Typical Roman dish, sweet and savory.

Soft meatballs served with a delicate lemon sauce.

Grilled swordfish steak. Compact white meat and delicate flavor.

Seared tuna sliced, served on a bed of fresh arugula and cherry tomatoes.

Shrimp sautéed and flambéed with cognac, which gives a sweet and complex aroma.

Delicate fish fillet served with asparagus. A light and refined main course.

Mixed fish and seafood baked in parchment paper, which preserves all the aromas and moisture of the fish.

Soft mascarpone cream accompanied by wild strawberries. Sweet and fruity, large portion.

Soft mascarpone cream accompanied by wild strawberries. Sweet and fruity, medium portion.

Mascarpone cream enriched with cocoa. Rich and creamy taste, large portion.

Mascarpone cream enriched with cocoa. Rich and creamy taste, medium portion.

Homemade cake according to the day's recipe. A genuine dessert.

Classic layered Italian dessert with coffee-soaked ladyfingers and mascarpone cream.

Soft gelato dessert enriched with crunchy nougat pieces.

Refreshing lemon sorbet with a touch of Limoncello liqueur. Excellent as a digestif.

Refreshing green apple sorbet with a hint of Calvados.