Trattoria La Fraschetta

Sparkling aperitif cocktail based on prosecco and bitter. Refreshing sweet-bitter taste. Usually drunk before a meal.

Glass of Italian sparkling white wine. Dry, light, and fruity. Classic welcome drink.

Slice of toasted bread seasoned with sweet yellow cherry tomatoes and basil. Crispy and fresh. A light appetizer.

Toasted bread topped with creamy fresh cheese and prized Iberian ham. Rich contrast between the sweetness of the milk and the saltiness of the ham.

Toasted bread garnished with creamy cheese, flavorful sun-dried tomatoes, and basil cream. A mix of intense Mediterranean flavors.

Artichokes served with smoked cured meat, aged cheese, and arugula. Decisive flavor and varied texture.

Mixed selection of local cured meats, cheeses, and typical roast pork (porchetta). Perfect for sharing to taste various specialties.

Aged raw ham served with fresh buffalo mozzarella. A classic Italian pairing, fresh and flavorful.

Platter of prized Iberian ham and fresh buffalo mozzarella. High-quality ingredients served simply.

Fried rice croquette with tomato and a molten mozzarella center. Crispy outside, soft inside. Typical Roman street food.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. Delicate taste with a savory hint of the sea.

Breaded and fried chicken bites. Crispy and tasty, similar to golden nuggets.

Sweet onion rings coated in batter and fried. Crispy side dish or appetizer.

Salt-cured cod fillet, desalted, battered, and fried. Tender fish in a golden crust. Roman tradition.

Tasting platter with three specialties of traditional Roman "cucina povera" (poor cuisine) based on offal and legumes. Strong and traditional flavors.

Small octopuses slowly braised in tomato sauce. Tender and flavorful, served with their sauce.

Mussels quickly cooked in a pan with oil and herbs. Simple and intense sea flavor.

Mussels sautéed in a pan with a light dressing. Delicate and fragrant dish of the sea.

Thick and creamy soup of short pasta and beans, enriched with pork. A very nutritious and flavorful rustic dish.

Creamy first course based on pasta and chickpeas, flavored with rosemary. Sweet flavor of legumes balanced by anchovies.

Pasta with milk-fed veal intestine sauce. Historic Roman dish with a very particular and intense flavor.

Short pasta with slow-cooked meat sauce and tomato. A comforting homemade classic.

Soft potato gnocchi served with meat ragù. Hearty and flavorful dish.

Long fresh pasta with sweet tomatoes, creamy cheese, and crispy guanciale. Balance between sweet, savory, and creamy.

Fresh pasta with a creamy sauce of pecorino cheese and abundant black pepper. Spicy and very flavorful.

Thick, hollowed pasta with tomato sauce, crispy guanciale, and pecorino. One of the pillars of Roman cuisine, flavorful and slightly fatty.

Fresh pasta with a creamy sauce of egg yolk, pecorino cheese, and guanciale. Rich, intense, and peppery.

'White' version of Amatriciana, without tomato. Only pasta, guanciale, pecorino, and pepper. Rustic and decisive flavor.

Thin egg pasta served with traditional meat ragù. Delicate yet rich.

Pasta stuffed with soft cheese and vegetables, served with a simple tomato sauce. Light and vegetarian dish.

Thin, flat pasta with sautéed porcini mushrooms. Intense forest aroma and meaty texture of the mushrooms.

Fresh pasta with clams in white sauce. Elegant dish that tastes of the sea.

Fresh pasta with mixed seafood and crustaceans. Rich in diverse marine flavors.

Oxtail stew cooked for a long time in tomato sauce with vegetables. The meat becomes very tender and falls off the bone. Typical Roman dish.

Tripe stewed in tomato sauce with Roman mint and pecorino. Characteristic flavor and soft texture.

Mixed lamb offal cooked in a pan, served with artichokes. Peasant tradition dish with a strong flavor.

Braised rabbit pieces with herbs, vinegar, and garlic. Flavorful and tender white meat.

Floured meat slices cooked with lemon juice. Fresh, light, and tender dish.

Chicken cooked in a rustic style with olives and capers. Flavorful and juicy.

Layered baked eggplant flan with tomato, mozzarella, and parmesan. Soft, rich, and stringy.

Selection of different grilled meats. Includes pork and beef. Ideal for meat lovers.

Grilled beef fillet, served simply. Authentic meat flavor.

Grilled beef steak served already sliced. Usually cooked rare or medium.

Grilled beef slices enhanced with melting lardo and rosemary. Very flavorful and succulent.

Thin strips of beef quickly sautéed, served with arugula, cherry tomatoes, and cheese shavings. Fresh and quick dish.

Thin slices of meat cooked with raw ham and sage. Roman classic, flavorful and aromatic.

Grilled chicken breast cut into strips, served with mixed vegetables. Healthy and light dish.

Large mixed salad with various ingredients such as tuna, eggs, and cheese. Fresh single dish.

Mixed fish and crustaceans, floured and fried. Crispy, golden, and tasty. Often eaten with lemon.

Large grilled prawns. The cooking enhances the sweet flavor of the crustacean.

Whole fish baked with simple seasonings. Delicate and light white meat.

Mixed grilled seasonal vegetables. Light and flavorful.

Stewed beans with pork rind and tomato. Very rich and rustic side dish.

Bitter leafy green vegetable, boiled and then sautéed with garlic and chili pepper. Roman specialty.

Potatoes cut into pieces and roasted with rosemary. Crispy outside and soft inside.

Fresh salad of mixed greens and tomatoes. Light side dish.

Fried potato sticks. The classic side dish loved by everyone.

Vegetable of the day prepared according to market availability.

Dense and moist chocolate cake served with a scoop of ice cream. Indulgent hot-cold dessert.

Layered spoon dessert with coffee-soaked biscuits and mascarpone cream. The most famous Italian dessert.

Creamy cheese cake on a biscuit base. Served with various sweet sauces.

Shortcrust pastry tart filled with wild cherry jam (visciole). Traditional and rustic dessert.

Shortcrust pastry tart filled with hazelnut and chocolate cream.

Frozen spoon dessert with lemon flavor. Fresh and digestive.

Soft and cold spoon dessert, served with chocolate sauce.

Creamy artisanal ice cream. A classic Italian dessert.

Selection of fresh seasonal fruit.

Local still mineral water.

Sparkling mineral water.

Orange flavored carbonated soft drink.

Sweet carbonated soft drink.

Sugar-free carbonated soft drink.

Lemon and lime flavored carbonated soft drink.

Clear and refreshing Italian lager beer.

Classic Dutch lager beer.

Premium Italian beer, balanced and aromatic.

Clear, unfiltered craft beer. Fresh and fruity taste.

Red craft beer. Structured body and caramel notes.

Double malt dark beer. Intense flavor of toasted malt and chocolate.

Double malt lager beer. Strong alcohol content and full body.

Local house white wine, simple and easy to drink.

Local house red wine, for meals.

Sparkling and sweet red wine typical of the Castelli Romani.

Sparkling wine. Available dry or sweet.

Campanian white wine. Fresh, mineral, and fragrant.

Central Italian white wine. Structured and fruity.

International white wine. Full and elegant taste.

Aromatic white wine from Northern Italy. Intense aroma of flowers and fruit.

World-famous Tuscan red wine. Dry and tannic to the right degree.

Soft and round red wine. Easy to drink.

Piedmontese red wine. Pronounced acidity and robust body.

Maremma Tuscan red wine. Warm and dry.

Abruzzese red wine. Fruity and slightly spicy.

Medium-bodied Venetian red wine. Elegant and velvety.

Glass of digestive liqueur at the end of the meal. Wide selection of herbal amaros or grappas.

Blended Scotch Whisky.

Aged Venezuelan Rum.

Classic Italian Espresso.

Espresso with a small amount of liqueur (usually grappa or sambuca).

Decaffeinated Espresso.