Trattoria Della Stampa

Slices of fresh buffalo mozzarella served with ripe tomatoes and basil. A light, fresh appetizer with a delicate milky taste.

Fresh burrata with a creamy center served with tomatoes and basil. Rich flavor and soft texture.

Aged Parma ham paired with buffalo mozzarella. A classic contrast between the saltiness of the cured meat and the sweetness of the cheese.

Parma ham served with fresh burrata. The intense flavor of the ham is balanced by the creaminess of the burrata.

Slices of Parma ham served with sweet melon. A fresh and thirst-quenching summer appetizer.

Parma ham accompanied by sweet figs. A traditional sweet and savory combination.

Mixed selection of cured meats and pecorino cheeses, accompanied by sun-dried tomatoes and capers. Ideal for sharing for two.

Assortment of pecorino cheeses of various ages served with fruit preserves to enhance their flavor.

Toasted bread slices topped with fresh cherry tomatoes, garlic, and basil. Crispy and flavorful.

Toasted bread topped with salted anchovies, creamy burrata, and a fresh touch of lemon.

Layered baked eggplant with tomato sauce, mozzarella, and Parmesan. Soft and rich in flavor.

Grilled zucchini rolls stuffed with cream cheese, prosciutto crudo, and arugula. Fresh and light.

Rustic Tuscan salad based on softened stale bread, fresh vegetables, and basil. Simple and tasty.

Aromatic salad with basil, fresh ricotta cheese, crunchy pine nuts, and Grana Padano shavings.

Fresh egg pasta with a rich fillet meat sauce. Intense flavor and tender texture.

Fresh pasta served with basil pesto and cherry tomatoes. A fragrant and vegetarian dish.

Thick fresh pasta (similar to chitarra spaghetti) with shrimp, delicate zucchini, and saffron sauce.

Classic stuffed pasta with ricotta and spinach, simply dressed with melted butter and aromatic sage.

Pasta stuffed with ricotta and spinach, served with a fresh tomato and basil sauce.

Spaghetti dressed with a light sauce of sweet spring onions, cherry tomatoes, and aromatic herbs.

An enriched version of the classic aglio e olio, with added cherry tomatoes and crispy breadcrumbs for texture.

Flavorful spaghetti with sweet zucchini flowers and salted anchovies, finished with citrus notes of lemon.

Layers of fresh pasta baked with béchamel, cheese, and a fine meat ragù.

Classic Roman dish. Short pasta with a creamy sauce made from egg yolk, Pecorino Romano, crispy guanciale, and black pepper.

Ancestor of Carbonara. Pasta with crispy guanciale, Pecorino Romano, and black pepper, without egg or tomato.

Pasta with tomato sauce, guanciale, Pecorino Romano, and a touch of chili pepper. Savory and tasty.

Iconic Roman dish. Fresh pasta with a Pecorino Romano cheese cream and abundant freshly ground black pepper.

Tender beef fillet steak, served with Grana Padano cheese shavings and fresh arugula. A protein-rich and flavorful main course.

Rare beef fillet served with mushrooms** and baked potatoes. A rich and juicy dish.

Roman-style meatballs, slow-cooked in tomato sauce. Soft and homemade.

Meatballs served with a Pecorino cheese and black pepper cream. A flavorful variation of the classic.

Meatballs seasoned with amatriciana sauce (tomato, guanciale, pecorino). Bold flavor.

Veal slices with prosciutto and sage, sautéed with white wine. A classic of Roman cuisine.

Porchetta di Ariccia (spiced roasted pork) served with baked potatoes. Savory and spiced taste with crispy rind.

Roman-style tripe cooked in tomato sauce, flavored with fresh mint, and sprinkled with pecorino.

Roast suckling lamb (abbacchio), tender and flavorful, served with potatoes.

Roman-style chicken stewed with colorful bell peppers. A traditional, flavorful main course.

Chicory sautéed with garlic and chili. A vegetable side dish with a slightly bitter taste.

Fresh mixed salad with tomatoes.

Baked potatoes, golden and crispy.

Salad of fresh baby spinach with pine nuts, Grana Padano shavings, and balsamic vinegar.

A variation of the classic tiramisu enriched with Nutella. A creamy and indulgent spoon dessert.

Flaky puff pastry millefeuille filled with mascarpone cream and your choice of topping.

Chocolate lava cake with a warm, molten center.

Cup of fresh seasonal fruit cut into pieces.

Fresh strawberries served with a sweet mascarpone cheese cream.

Peaches marinated in white wine, a fresh and aromatic traditional dessert.

Dessert of the day at the chef's discretion.