Trattoria Etruria 39

Sliced cured ham served with fresh buffalo mozzarella. A classic Italian appetizer, simple and tasty.

Variation of the Caprese salad with stracciata (the creamy heart of burrata) and tomatoes. Fresh and milky.

Fresh burrata served with Pachino tomatoes and anchovy fillets. A perfect contrast between the sweetness of the cheese and the saltiness of the fish.

Burrata accompanied by sautéed escarole and anchovies. Rich and traditional flavor.

Battered and fried zucchini flowers, typically stuffed with mozzarella and anchovies. Crispy outside and stringy inside.

Desalted cod fillets, battered and fried. A classic of Roman street food.

Cured ham served with artichokes (likely preserved in oil or Roman-style). Salty and vegetal taste.

Buffalo mozzarella served with artichokes. Fresh and flavorful.

Stuffed pasta served with a simple sauce of cherry tomatoes and fresh basil. Light and fragrant.

Long pasta with a rectangular cross-section typical of Umbria and Lazio, seasoned with zucchini and crispy guanciale.

Fresh thick spaghetti seasoned with a cream of Pecorino Romano cheese and abundant black pepper. A signature Roman dish, savory and spicy.

Large stuffed ravioli seasoned in cacio e pepe style, enriched with Roman mint pesto (mentuccia) and guanciale. A mix of intense Roman flavors.

Egg pasta served with sautéed fresh porcini mushrooms. Intense and aromatic forest flavor.

Egg pasta with a creamy artichoke sauce and pieces of flavorful sausage.

Ancestor of carbonara, pasta seasoned with Pecorino Romano cheese and guanciale, without egg or tomato. Savory and rich.

Enriched version of Gricia with the addition of precious black truffle. Earthy and sophisticated.

Pasta with the cooking sauce from the meat rolls. Long-cooked meat and tomato flavor.

Pasta with lamb ragu without tomato, flavored with thyme. Delicate but characteristic taste.

Short pasta seasoned with a cream of egg yolk, Pecorino Romano cheese, guanciale, and black pepper. Rich and creamy.

The classic carbonara enriched with black truffle shavings. An explosion of flavors.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. Savory and slightly spicy.

Pasta with the rich and gelatinous sauce from oxtail stew.

Roman-style tripe stewed with tomato, mint, and pecorino cheese. Traditional peasant dish, very flavorful.

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

Thin slices of beef sautéed with artichokes. A quick and tasty dish.

Thin slices of meat rolled up with a flavorful filling and cooked in tomato sauce.

Braised rabbit with wine, vinegar, rosemary, and garlic. Flavorful and aromatic white meat.

Lamb offal (heart, lungs, liver) sautéed with plenty of onion. Rustic dish with an intense flavor.

Spring stew of Roman vegetables: artichokes, peas, fava beans, and lettuce, often with guanciale. Sweet and vegetal.

Grilled beef cut into slices, seasoned simply with coarse salt and rosemary to enhance the meat.

Veal slices with prosciutto and sage, deglazed with white wine. Tender and flavorful.

Roasted veal breast with potatoes, typical of Roman cuisine. Tender and succulent meat.

Lean cut of veal served with sautéed chicory. A light yet complete main course.

Green leafy vegetable with a bitter taste, boiled and then sautéed with garlic and chili pepper.

Roman broccoli sautéed in a pan. Strong and slightly bitter taste.

Escarole stewed in a pan, often with olives and capers. Sweet and soft.

Coral beans (flat and long) usually seasoned with tomato or sautéed.

Whole artichoke, likely prepared Roman-style (stewed with mint) or Jewish-style (fried).

Typical oval Roman focaccia, crispy outside and soft inside, seasoned with oil and rosemary. Ideal as bread or appetizer.

House wine, available by the carafe.

Bottled mineral water.

Beer in bottle or on tap.

Carbonated soft drinks (cola, orange soda, etc.).

Herbal digestif liqueurs, usually served after a meal.

Italian pomace distillate, high alcohol content.

Apple pie served with zabaione cream (egg cream with Marsala wine).

Warm zabaione cream served with dry biscuits for dipping.

Spoon dessert with ladyfingers dipped in coffee and mascarpone cream. An Italian classic.

Fresh strawberries served with zabaione cream.

Spoon dessert based on cream, sugar, and vanilla, served with caramel or berry sauce.

Soft cold dessert with a zabaione base and Nutella swirl.

Sweet Roman pinsa base filled with Nutella.