Trattoria Dal Cordaro (Roma) - Vino e Cucina romana dal 1922

Assortment of typical cured meats from the Lazio region, such as prosciutto, salami, and coppa. Often served with homemade bread. A flavorful and traditional start.

Tasting of local cheeses from Lazio, including Pecorino Romano and caciotta. Sometimes accompanied by honey or jams. Flavors ranging from sweet to spicy.

A combined platter of cured meats and cheeses from Lazio, designed for sharing. It offers a complete overview of local rustic flavors. Ideal to enjoy with a glass of wine.

Rich house appetizer with various hot and cold Roman specialties. Includes seasonal vegetables and samples of typical dishes like tripe or meatballs. A varied and abundant gastronomic experience.

Pasta tossed with a creamy sauce made from eggs, Pecorino Romano, crispy guanciale, and black pepper. An iconic Roman classic, rich and flavorful.

Often called 'white Carbonara', it is prepared with guanciale, Pecorino Romano, and black pepper. Intense and savory flavor, without the use of eggs.

Pasta tossed with abundant Pecorino Romano cheese and freshly ground black pepper. A simple yet decisive and spicy cream sauce.

Pasta with tomato sauce, browned guanciale, and Pecorino Romano. A perfect balance between the sweetness of the tomato and the savoriness of the cured meat.

Pasta seasoned with the rich sauce from cooking main meat dishes like meatballs or oxtail alla vaccinara. Deep and very tasty flavor.

Pasta seasoned with porcini mushrooms, garlic, and parsley. A dish with an intense aroma of the forest and a delicate yet persistent flavor.

Traditional Roman dish prepared with milk-fed veal small intestine, cooked with tomato. The texture is creamy inside and tender outside.

Soft gnocchi handmade with potatoes and flour. Served with a choice of classic Roman sauces. A melt-in-your-mouth texture.

Hot soup prepared with fresh daily ingredients, such as vegetables, legumes, or pasta. A comforting and nutritious dish, ideal on cold days.

Tripe slowly stewed with tomato, Roman mint, and pecorino. A humble traditional dish, but rich in flavor and very tender.

Veal tail stewed for a long time with tomato, celery, and spices. The meat becomes so tender it falls off the bone, with a thick and flavorful sauce.

Tender cut of veal baked with potatoes (alla fornara) or enriched with porcini mushrooms. Juicy and delicate meat.

Roast suckling pig with crispy skin and tender meat, or served with mushrooms. A typical festive dish from central Italy.

Thin slices of meat rolled with a filling, cooked in tomato sauce. Available in various combinations, served tender and flavorful.

Flavorful pork sausage, served cooked in tomato sauce or accompanied by rustic side dishes like beans and vegetables.

Thin strips of beef quickly sautéed in a pan. Can be plain, with fresh arugula, or mushrooms. A light and tasty dish.

Meatballs, soft and juicy, cooked in tomato sauce or served with vegetable side dishes. A classic Italian comfort food.

Rabbit stewed with wine, vinegar, garlic, and rosemary. The meat is white and lean, with an aromatic and slightly acidic flavor.

Milk-fed veal intestine served as a main course, usually stewed or grilled. A Roman specialty with a strong flavor.

Large meatball, roasted or stewed, served sliced. A hearty and flavorful homemade dish.

Veal morsels slowly stewed with sweet peas and potatoes. A tender, rich, and saucy main dish.

Pieces of chicken cooked in a pan with colorful bell peppers. A traditional Roman summer dish, colorful and very flavorful.

Cut of beef with the central bone, stewed until very tender. The marrow inside the bone is considered a delicacy.

Grilled milk-fed lamb chops. Eaten very hot by hand ('a scottadito'). Tender and flavorful meat.

Desalted cod fillet cooked with tomato, raisins, and pine nuts. A typical Roman sweet and savory flavor combination.

Thin slices of veal with prosciutto and sage, deglazed with white wine. A quick and tasty dish, literally 'jumps in the mouth'.

Blanched leafy green vegetables sautéed with garlic, oil, and chili pepper. Decisive and slightly bitter flavor.

Whole artichokes, cleaned and cooked upside down with mint, garlic, and oil. Tender, fragrant, and typical of Roman spring.

Catalonian chicory sprouts served raw in a salad, dressed with an anchovy, garlic, and vinegar sauce. Fresh and crunchy.

Typical broccoli with a pyramidal shape, sautéed in a pan to enhance its flavor. Sweet taste and tender texture.

Flavorful vegetable accompanied by anchovies that add savoriness. A simple but characterful side dish.

Stew of white beans and escarole endive. A rustic and healthy side dish, often served warm.

Fried zucchini marinated with vinegar, garlic, and mint. A traditional Jewish-Roman dish, served cold or at room temperature.

Sautéed or grilled porcini mushrooms. A prized side dish with an intense, earthy flavor.

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

Seasonal vegetables prepared according to the chef's inspiration. Ask staff for details.

Selection of fresh fruit available based on the current season. Served plain.

Cup of fresh strawberries, usually served with sugar and lemon or cream.

Small, very fragrant, and sweet wild strawberries. A delicacy served in a cup, often with lemon.

Famous spoon dessert with layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy and energizing.

Traditional Jewish-Roman dessert. A tart filled with sweet ricotta cream and sour cherries. A classic of Jewish-Roman cuisine.

Crumbly shortcrust pastry base filled with custard cream and garnished with fresh strawberries or wild strawberries.

Cup of sweet and velvety yellow cream with a hint of vanilla or lemon, accompanied by fresh fruit.

Simple and delicious custard cream served with homemade cookies for dipping.

Chef's daily dessert proposal. Can range from cakes to spoon desserts.

Frozen fruit dessert, light and refreshing. Excellent as a digestive after a meal.

Typical spherical ice cream with a soft center, covered in cocoa or sprinkles. Rich and indulgent flavor.

Bottle of mineral water served cold or at room temperature.

Local house wine, white or red, served in a carafe. Simple and suitable for accompanying the meal.

Single glass of wine, with the option to choose between a basic or a more premium label.

Sweet, dark carbonated beverage. Available in a glass bottle or can.

Italian pale lager beer, served in a large bottle. Balanced and refreshing taste.

Transparent lemon-flavored carbonated beverage. Available in standard or artisanal (Laurisia) versions.

Italian espresso. Can be single, decaffeinated, or 'corretto' with a dash of liqueur.

Herbal digestive liqueur served after the meal. Choices range from common labels to more premium reserves.

Basket of warm bread, typical of the house, accompanied by the service charge and cover.