Trattoria Fettuccineria La Villetta a Torrespaccata

Plain bread, served as an accompaniment to meals.

Slice of toasted bread simply seasoned with garlic and extra virgin olive oil. Crispy and flavorful.

Toasted bread seasoned with fresh tomatoes, anchovy fillets, and onion. A rustic appetizer with strong flavors.

Reinterpretation of the classic Roman first course on toasted bread. Dressed with Roman pecorino cream and freshly ground black pepper.

The classic 'scarpetta' served as an appetizer. Fresh bread accompanied by traditional Roman sauces and a sprinkle of cheese.

A rich mixed platter with local specialties. Includes cured meats, cheeses, pickled vegetables, and bruschetta. Ideal for sharing.

Fresh salad of tomato slices and mozzarella. Dressed with oil, oregano and basil. Light and traditional.

Assortment of local cheeses served plain. Often accompanied by honey or jams.

One of Rome's signature dishes. Pasta tossed with Pecorino Romano cheese and plenty of black pepper. Creamy and spicy.

Often called 'Amatriciana bianca'. Pasta dressed with crispy guanciale, pecorino romano, and pepper, without tomato.

Rich sauce based on tomato, guanciale (cured pork cheek) and pecorino. Savory and tasty.

Creamy Roman classic made with egg yolks, crispy guanciale, pecorino cheese and black pepper. Does not contain cream.

A simple and light dish with fresh tomato sauce and fragrant basil. Topped with grated cheese.

Meat sauce slow-cooked with tomato and a vegetable soffritto. Rich and flavorful.

Fettuccine served with a spicy tomato sauce, garlic, and parsley. The name 'arrabbiata' refers to the heat of the chili pepper.

Light sauce with fresh cherry tomatoes and black or green olives. Mediterranean flavor.

Variation of the classic garlic and oil with the addition of cherry tomatoes for a touch of sweetness and acidity.

Pasta seasoned with canned tuna and stewed onion. A flavorful and rustic combination.

Genoese basil pesto enriched with fresh cherry tomatoes. Fresh and herbaceous.

Pasta with tomato, melted mozzarella, and basil. Inspired by the flavors of the Sorrento coast.

Premium fillet beef hamburger. Juicy and flavorful, served without bread as a meat dish.

Grilled beef cut. The indicated price is usually per 100g.

Typical Roman green leafy vegetable, boiled and then sautéed with garlic and chili pepper. Slightly bitter and spicy flavor.

Fresh salad with lettuce, tomatoes and other seasonal vegetables.

Classic French fries, crispy and golden.

French fries seasoned with grated pecorino cheese and black pepper. A tasty variation of the classic side dish.

Grilled red radicchio, served with a sweet balsamic vinegar reduction to balance the bitterness of the vegetable.

Mixed salad enriched with canned tuna. Fresh and light dish.

Mixed salad with fresh mozzarella bites.

Giant pizza designed to be shared by two people. Requires advance booking.

The quintessential Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and bitter cocoa.

Semi-spherical ice cream, typically cream or zabaglione flavored, covered with meringue crumbs.

Chocolate and zabaglione ice cream, covered with cocoa powder. A classic ice cream dessert.

Coconut shell filled with refreshing coconut ice cream.

Whole lemon hollowed out and filled with lemon sorbet. Very digestive.

Spoon dessert or Limoncello flavored ice cream. Contains alcohol.