Trattoria La Rustica

A mixed platter of typical cured meats (ham, salami, loin) accompanied by cheeses and eggplant. A classic and flavorful start to the meal, ideal for sharing. Enjoy with bread.

Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper. It is considered the ancestor of carbonara, without egg or tomato. Intense and savory flavor.

Iconic Roman dish with a creamy sauce based on egg yolk, Pecorino Romano, sautéed guanciale, and black pepper. Rich and velvety.

Pasta dressed with tomato sauce, crispy guanciale, and Pecorino cheese. A perfect balance between the acidity of the tomato and the saltiness of the pork.

Pasta served with a classic ground meat sauce slowly cooked in tomato. Homestyle, sweet, and full-bodied flavor.

Pasta with tomato sauce, garlic, and chili pepper. A simple dish but with a strong and spicy character.

Fresh long pasta dressed with zucchini, Pachino tomatoes, and guanciale. It combines the sweetness of the vegetables with the saltiness of the cured meat.

Soft potato gnocchi dressed with meat ragu. A rich and comforting dish, where the sauce perfectly coats the gnocchi.

Soft meatball cooked slowly in a tomato sauce. Juicy and traditional taste, perfect for eating with bread.

Thin slices of beef sautéed in a pan and dressed with a Pecorino cheese cream and black pepper. Savory and creamy.

Veal morsels stewed with herbs such as vinegar, rosemary, and garlic. The meat is tender and the sauce is very flavorful.

Thin slices of meat rolled with a savory filling and cooked in tomato sauce. Tender and tasty.

Typical dish based on tripe stewed with tomato sauce, Roman mint, and Pecorino cheese. Unique texture, soft and chewy, with an aromatic flavor.

Pork sausages served with broccoli sautéed in a pan. The fatty taste of the meat pairs well with the bitterness of the vegetable.

Thin slices of meat quickly cooked with tomato, garlic, and oregano. A second course with a Mediterranean flavor.

A robust mix of ground meat, beans, and peppers stewed together with chili pepper. Rustic, flavorful, and spicy dish.

Chicken rolls or pieces cooked with vinegar and rosemary. Aromatic and juicy white meat.

Thin slices of liver cooked in a pan with abundant stewed onion. The sweetness of the onion balances the iron-rich and intense flavor of the liver.

Classic Roman second course with chicken pieces stewed with peppers. The meat becomes tender and absorbs the sweet flavor of the peppers.

Lamb offal (heart, lungs, liver) sautéed in a pan, typically with onion or artichokes. Intense flavor and varied texture.

Option to order a reduced portion of a first or second course. Ideal for tasting multiple dishes or for a light meal.

Dark leafy green vegetable (chicory) blanched and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste.

Vegetable similar to turnip greens, sautéed in a pan. Bold and slightly bitter flavor.

Potato sticks fried in boiling oil. Golden, crispy, and salty.

Mix of raw fresh vegetables (lettuce, radicchio, etc.). Light and refreshing.

Peppers cooked in a pan or in the oven. Soft texture and sweet flavor.

Crumbly and crunchy tart, filled with hazelnut cream and garnished with pistachio granules. Very sweet and indulgent.

Semi-freddo gelato dessert based on cream or meringue, often with a soft center. Fresh and sweet.

Dark chocolate gelato dessert covered in cocoa. Intense chocolate flavor.

Spoon dessert based on milk, eggs, and sugar, served with a liquid caramel sauce. Soft and gelatinous consistency.

Lemon-flavored gelato or sorbet. Fresh, tart, and digestive.

Spoon dessert made with cream, milk, and thickened sugar. It has a silky and wobbly consistency. Served with a sauce of your choice.

Cold spoon dessert with the rich and toasted flavor of pistachio. Creamy and refreshing.

Rum-flavored semi-freddo, enriched with the crunchiness of almonds. A dessert with a bold and slightly alcoholic taste.

Cold dessert that plays on textures, combining a soft biscuit cream with crunchy biscuit pieces.