Trattoria della Barchetta dal 1924

Prized Iberian ham served with bread rubbed with tomato, oil, and salt. A classic Spanish appetizer with an intense and savory flavor.

Truffle mortadella served with hot crescia (typical flatbread). A rich and aromatic pairing, ideal as an appetizer.

Fresh buffalo mozzarella from Campania PDO. A soft and milky stretched-curd cheese, with a delicate yet characteristic taste.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. A rich and flavorful classic Italian main course or appetizer.

Cantabrian anchovies served with butter and bread. A simple appetizer that enhances the fish's savoriness and the butter's sweetness.

Creamed cod served with lemon puree. A creamy texture with a fresh citrus touch.

Small octopuses (moscardini) stewed with tomato and chili pepper. Tender and flavorful, with a slightly spicy taste.

Fried eggplant croquettes, served with tomato sauce. Crispy outside and soft inside.

Fried mozzarella croquettes with a flavorful anchovy sauce.

Breaded and fried anchovies, served with mayonnaise. A crispy and tasty seafood snack.

Crispy Parmesan wafer served with egg and Treviso radicchio. A contrast of textures and flavors between the sweetness of the egg and the bitterness of the radicchio.

Creamy chickpea soup served with egg and crispy bacon. A comforting and nutritious dish.

Hot chickpea and salt cod soup, flavored with rosemary. A dish of peasant and maritime tradition, hearty and flavorful.

Velvety pumpkin soup enriched with melted Taleggio cheese. Creamy and enveloping.

Very thin slices of cooked octopus served cold with raw zucchini julienne. A fresh and light seafood appetizer, dressed with oil and lemon.

Raw salmon marinated in citrus juice with aromatic herbs. Delicate and fresh taste, ideal as a light appetizer.

Creamy pumpkin soup served with small vegetarian spinach meatballs and egg. A warm and complete dish.

Smooth zucchini cream with a spicy touch of ginger, garnished with shrimp. A refined and light first course.

Raw beef beaten with a knife and seasoned with spices, sauces, and egg. A classic of international cuisine, flavorful and protein-rich.

Thin slices of raw beef served with fresh artichokes and Parmigiano cheese. A light dish that highlights the quality of the meat.

Fresh salad with bitter radicchio, creamy avocado, and crunchy walnuts. A nutrient-rich side dish or light meal.

Fresh mixed salad with seasonal sprouts and pomegranate seeds. Light and refreshing.

Spaghetti with tomato sauce and a blend of grated cheeses. A simple yet flavorful dish with a Mediterranean taste.

Large-format short pasta served with the classic Neapolitan ragù, a tomato and slow-cooked meat sauce. Intense and traditional flavor.

Long pasta with fried zucchini and provolone cheese (or parmesan). A typical dish from the Amalfi Coast, creamy and flavorful.

Short pasta with tomato sauce, fried eggplant, and melted mozzarella. Similar to the flavors of parmigiana but in a first course.

Typical Neapolitan pasta with 'La Genovese', a white sauce based on lots of stewed onion and beef. Sweet, aromatic, and very tender.

Fresh egg pasta with a cream of Pecorino Romano cheese and freshly ground black pepper. A savory and spicy Roman classic.

Fresh cheese and herb (marjoram) ravioli, served with a light cherry tomato sauce. Typical of the island of Capri.

Short pasta cooked with potatoes and finished with smoked provola. A Neapolitan 'comfort food', dense and creamy.

Soft corn polenta served with a rich tomato sauce, sausage, and pork ribs. A robust and hearty winter dish.

Short pasta served with chickpeas and clams. A balanced and tasty land-sea combination.

Spaghetti with fresh clams and a sprinkle of bottarga (dried fish roe) that gives an intense and savory flavor.

Typical Campanian short pasta, thick and short, with a mix of seafood (mussels, clams, crustaceans). Rich seafood flavor.

Short tubular pasta with mussels and Pecorino cheese. A bold but traditional combination in some areas of southern Italy.

Chicken breast strips sautéed with crispy zucchini and a touch of balsamic vinegar. A light and flavorful main course.

Thin slice of veal quickly cooked on the grill, seasoned with extra virgin olive oil and fresh aromatic herbs.

Grilled beef cut into thin slices (tagliata), served simply to enhance its natural flavor.

Beef rolls stuffed with escarole, pine nuts, and raisins or anchovies. A typical, flavorful, and succulent main course.

Gourmet hamburger made with hand-chopped beef fillet, served with artisanal bread and fries. A refined version of the classic burger.

Traditional meatballs cooked in tomato sauce. Soft and rich with homemade flavor.

Beef strips sautéed with escarole (endive), olives, and capers. A flavorful main course combining meat and vegetables.

Typical dish from the island of Ischia: rabbit cooked in a pan with tomato, garlic, white wine, and herbs. Tender and very aromatic meat.

Traditional cake from Capri made with almonds and chocolate, flourless. Moist inside and crispy outside.

Typical Neapolitan leavened cake soaked in rum, served here with a lemon cream. Spongy, sweet, and alcoholic.

Typical Easter cake with a filling of ricotta, cooked wheat, eggs, and candied fruit, flavored with orange blossom water.

Caramelized upside-down apple cake, served warm with a scoop of vanilla/cream ice cream.

Spoon dessert made with ladyfingers soaked in coffee, mascarpone, and cocoa. Creamy and energizing.

Chocolate lava cake with a soft, melted center, served with whipped cream.

Artisanal ice cream cup, choice of two flavors.

Artisanal ice cream tasting, four different flavors.

Small croissants served warm with a zabaglione cream (eggs, sugar, fortified wine). Delicious and ideal for sharing.

Assortment of artisanal cookies served with cream.

Selection of fresh seasonal cut fruit.

Cup of fresh wild berries (raspberries, blueberries, blackberries, etc.).

Sweet dessert wine, botrytized, complex and aromatic.

Famous passito from Pantelleria, sweet, dense, and with intense aromas of apricot and honey.

Sweet wine from Lazio, aromatic and fruity.

Calabrian amaro with herbs and citrus, highly appreciated.

Sicilian amaro based on blood orange peels.

Artisanal Italian amaro liqueur, complex and spicy.

Calabrian digestive amaro with roots and herbs.

Herbal amaro of Friulian tradition.

Traditional amaro.

Sweet liqueur with salted caramel flavor.

Anise and herb liqueur typical of Ibiza.

Selection of classic Italian liqueurs (limoncello, sambuca, etc.).

Franciacorta Classic Method sparkling wine. Dry, fresh, and elegant.

Franciacorta Satèn, characterized by very fine and soft bubbles (silky). 100% Chardonnay.

Superior quality Prosecco, fresh and fruity with lively perlage.

Prestigious Champagne, floral and complex, with an iconic bottle.

Classic Champagne, structured and vinous, with notes of fruit and brioche.

Elegant Rosé Champagne with notes of red fruits.

French sparkling wine from Burgundy, a refined alternative to Champagne.

Organic Piedmontese white wine, slightly fizzy and very aromatic.

Structured white wine from Lombardy, elegant and mineral.

Alto Adige Riesling, fresh with typical aromatic and mineral notes.

Very aromatic white wine with notes of lychee and roses.

Fresh, citrusy, and floral Friulian white.

Copper-colored Pinot Grigio of great structure and complexity, one of the best in its category.

Iconic white wine from Friuli, complex, rich, and long-lived blend.

Rare wine from a recovered indigenous Friulian grape variety (Ucelut).

Aromatic Sauvignon Blanc with vegetal and tropical fruit notes.

One of the most famous Italian whites, fermented in barrique. Rich, buttery, and persistent.

White wine from Lazio from Bellone grapes, organic and mineral.

Organic Frascati Superiore, fresh and savory, typical of the Castelli Romani.

Classic Trebbiano d'Abruzzo, fresh and versatile.

Fresh and mineral white wine from Campania, perfect with fish.

Famous Sicilian Chardonnay, rich, buttery, and fruity with hints of wood.

Aromatic and fresh Sicilian blend, very pleasant.

Vermentino di Gallura (Sardinia), savory, warm, and enveloping.

Great white wine from the Loire (France), 100% Sauvignon. Elegant and mineral (smoky).

Fresh and very mineral Chardonnay from Burgundy, typical of Chablis.

Hungarian aromatic white wine, spicy and floral.

Intense Abruzzo rosé, structured and fruity (cherry).

Fresh rosé wine.

One of the great Italian reds. Classic Barolo, elegant, tannic, and long-lived.

Noble Piedmontese red based on Nebbiolo, elegant and spicy.

Fruity, dry, and pleasantly almond-like Piedmontese red.

Great wine from Valtellina from dried Nebbiolo grapes. Powerful, alcoholic, and complex.

Very structured Venetian red wine, made from dried grapes. Rich, soft, and intense.

Valpolicella ripasso on Amarone pomace. More structured than a classic Valpolicella.

Friulian red from a rare indigenous grape variety, with smoky notes.

High-quality Alto Adige Pinot Nero. Elegant, with notes of wild berries.

Superior quality Lambrusco, dark, fruity, and slightly fizzy. Excellent with cured meats.

Great Tuscan classic. Full-bodied, elegant red wine suitable for aging.

One of the most prestigious and historic wines in Italy. Elegant, complex, and very long-lived.

Classic Tuscan red, dry and versatile.

Red wine from Maremma, Tuscany, fruity (cherry) and soft.

Iconic Super Tuscan. Modern, powerful, and refined blend.

One of the best Italian Merlots in purity. Soft, rich, and enveloping.

Typical red wine from Lazio, full-bodied with notes of red fruits and spices.

Organic Syrah from Lazio, spicy and fruity.

Very structured Montepulciano d'Abruzzo Riserva, with notes of vanilla and dark fruits.

Structured and tannic red wine from Campania.

Powerful and warm Puglian red, blend of Primitivo and Nero di Troia.

Sicilian Cabernet Sauvignon, intense and spicy.

Calabrian red from Gaglioppo grapes. Austere, tannic, and traditional.

Piedmontese white wine certified Kosher.

Israeli Merlot from the Golan Heights, full-bodied and fruity. Kosher.

Passito from Malvasia Puntinata of Lazio, sweet and floral.

Precious botrytized wine, sweet and complex.

Passito from Pantelleria, iconic, notes of apricot and figs.

French sweet wine (South-West), similar to Sauternes. Botrytized.

Umbrian artisanal beer in Keller style (unfiltered), rustic and drinkable taste.

American-style wheat beer, fresh and hoppy.

Amber artisanal beer, with citrus notes of American hops.

Classic Italian lager beer, pale and balanced.

Non-alcoholic beer.