Trattoria da Zacca ar 20

Three variations of small fried and filled morsels. Crispy on the outside and flavorful on the inside. Ideal for starting the meal and whetting the appetite.

Fried pasta morsel filled with pecorino cheese and black pepper cream. An explosion of typical Roman flavors in a crispy format.

Fried pasta filled with oxtail stew sauce. Intense flavor and rich in stewed meat.

Polpetta made with shredded boiled meat and breaded. Tender inside with a golden crust.

Mixed selection of house specialties for two people. Includes various typical tastings for a complete Roman appetizer experience.

Selection of local and regional cheeses served with accompaniments. Perfect for cheese lovers.

Platter of mixed traditional cured meats. Includes various varieties of aged salumi to be enjoyed with bread.

Three slices of toasted bread seasoned with various ingredients, such as tomato, pâté, or vegetables. A classic rustic and crunchy appetizer.

A humble traditional Roman dish based on stewed beans with pork rind. Rich, dense, and very flavorful.

Artisanally prepared roasted suckling pig, flavored with herbs and spices. Tender and juicy meat with a flavorful crust.

Thick pasta with egg, Pecorino Romano cheese, crispy guanciale, and black pepper. Creamy and rich, a symbol of Roman cuisine.

Fresh egg pasta with a Pecorino Romano cheese cream and abundant black pepper. Bold and spicy flavor.

Short pasta served with crispy guanciale, Pecorino Romano cheese, and pepper. Considered the ancestor of carbonara, without egg.

Thick pasta with tomato sauce, guanciale, and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the cured meat.

Short pasta with oxtail stew sauce. Rich in meat and celery flavor.

Short pasta with spicy tomato sauce, garlic, and parsley. A simple dish but with a strong and decisive flavor.

Roasted suckling pig served with sautéed chicory. The meat is tender with crispy skin, accompanied by the bitter taste of the vegetables.

Slowly stewed tripe with tomato, Roman mint, and pecorino cheese. Traditional dish with a unique flavor and soft texture.

Young roasted lamb served with baked potatoes. The meat is aromatic and succulent, a classic of Roman feasts.

Veal breast baked with white wine and herbs. It is tender and flavorful, often served with potatoes.

Braised oxtail with tomato, celery, raisins, and pine nuts. The meat is very tender and falls off the bone.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A quick and tasty dish.

Large baked ground meatball, served with potatoes. Homestyle dish, soft and comforting.

Meatballs slowly cooked in tomato sauce. Juicy and perfect for "scarpetta" (mopping up sauce with bread).

Potatoes cut into pieces and roasted with oil and rosemary. Crispy on the outside and soft on the inside.

Boiled chicory then sautéed with garlic, oil, and chili pepper. Bitter and spicy taste.

Fresh vegetables available according to the season. Can be served cooked or raw, ask staff for today's availability.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Variation of tiramisu enriched with pistachio cream or crumble. Sweet and aromatic.

Fresh cheesecake on a biscuit base. Served with a topping of your choice.

Special variation of the house cheesecake.

Shortcrust pastry tart filled with sour cherry jam. A traditional Roman dessert.

Iced and refreshing frozen dessert, usually lemon-flavored. Ideal for cleansing the palate at the end of a meal.

Selection of fresh fruit available today.

Mineral water served in a bottle.

Sweet and refreshing carbonated beverage.

Sugar-free carbonated beverage.

Sparkling orange beverage.

Glass of Italian sparkling white wine. Dry and fruity, excellent as an aperitif.

Herbal liqueur served after a meal to aid digestion.

Blonde beer served on tap. Light and refreshing taste.

Amber beer served on tap, with notes of toasted malt.

Classic Italian espresso. Intense and aromatic, served in a small cup.

Decaffeinated espresso.

Espresso with a small amount of liqueur (usually grappa or sambuca).

Drink based on espresso coffee and foamed milk.

Aged pomace brandy aged in wood, with an amber color and soft taste.

Young, transparent pomace brandy, with a bold and dry taste.

Digestive liqueur typical of the lake region.

Sweet liqueur based on almonds or apricot kernels.

Citrus liqueur, fresh and fragrant.

Artisanal herbal liqueur, perfect as a digestif.

Sweet and fruity peach-flavored liqueur.

Aromatic pear-flavored liqueur.

Young grappa obtained from Nebbiolo and Chardonnay pomace. Clean and elegant taste.

Slightly aged grappa with an amber color, produced with a blend of Piedmontese grapes.

Liqueur obtained by combining grappa with honey. Sweet, soft, and enveloping.

Reserve grappa aged for 5 years. Complex, with notes of wood and spices.

Thick, dark liqueur with an intense licorice flavor.

Local red wine from Lazio, produced with Cesanese grapes. Fruity and spicy.

Intense and full-bodied red wine, with typical notes of black pepper and red fruits.

Blend of Syrah and Merlot. Balanced, soft, and enveloping wine.

Pure Syrah red wine. Structured and persistent.

Pure Merlot. Soft wine with hints of ripe fruit.

Pure Cabernet Sauvignon. Powerful, tannic wine suitable for aging.

Merlot aged in barrel. Complex, elegant, and structured.

Blend of classic Italian red grapes. Harmonious and versatile wine.

Rosé wine from Sangiovese grapes. Fresh, floral, and easy to drink.

Rosé blend of Merlot and Syrah. Fruity and full-bodied.

Local white wine from Lazio. Fresh, aromatic, and light.

Blend of international and local white grapes. Fragrant and balanced.

Pure Malvasia Puntinata. Savory and mineral white wine.

Fiano grape white wine. Structured, with notes of hazelnut and fruit.

Pure Trebbiano Laziale. Fresh and pleasant wine.

Chardonnay aged in wood. Creamy, with notes of vanilla and butter.

IGT Lazio white wine.

Classic method sparkling wine from Trentino. Fine and elegant perlage.

High-quality Prosecco. Fresh, fruity, and lively.

Sparkling wine from Ribolla Gialla grapes. Floral and citrusy.

Classic method Brut sparkling wine. Dry, structured, and classy.