Trattoria La Sagra del Vino da Candido

An assortment of classic Italian appetizers for two people. Includes mixed cured meats, local cheeses, and olives. Perfect for starting the meal by sharing different flavors.

Bread basket served for two people. An essential accompaniment to best enjoy the sauces and main courses.

A classic of Roman cuisine with pecorino romano and abundant black pepper. The sauce is creamy and savory, perfectly coating the pasta.

Ancestor of carbonara, prepared with crispy guanciale, pecorino romano, and pepper. Intense and rich flavor without the use of tomato or eggs.

Famous Roman pasta dressed with egg, crispy guanciale, pecorino romano, and pepper. Rich, creamy, and very flavorful.

Pasta dressed with tomato sauce, guanciale, and pecorino. A perfect balance between the sweetness of the tomato, the saltiness of the pork, and the cheese.

Pasta dressed with the rich tomato sauce in which the meat rolls were cooked. Deep flavor of slow-cooked meat.

Pasta dressed with the sauce from the oxtail stew. Very intense, gelatinous, and spicy flavor, typical of Roman tradition.

Traditional Roman dish with milk-fed veal intestine cooked in tomato sauce. The pajata creates a creamy sauce with a unique and decisive flavor.

Large ground meat patty roasted and served in slices. Homestyle dish, soft and flavorful.

Meatballs slowly cooked in a tomato sauce. Soft and juicy, ideal for 'scarpetta' (mopping up sauce with bread).

Veal chunks slowly stewed until tender. Served with their cooking juices.

Tripe (beef stomach) cooked Roman-style with tomato sauce, mint, and pecorino. A humble dish but rich in flavor and unique texture.

Mixed lamb offal (heart, lungs, liver) pan-fried with onions. Rustic flavor and varied texture.

Thin slices of meat rolled with filling and cooked in tomato sauce. Tender and flavorful, served in pairs.

Liver pan-fried with abundant stewed onions. The sweet flavor of the onions balances the iron taste of the liver.

Historic Roman stew of beef tail with celery, tomato, and spices. The meat is very tender and falls off the bone.

Chicken stewed with tomato, herbs, garlic, and wine. Rustic flavor and juicy meat.

Potatoes cut into pieces and roasted in the oven with oil and rosemary. Crispy outside and soft inside.

Typical Roman leafy green vegetable, boiled and then sautéed with garlic, oil, and chili pepper. Pleasantly bitter and spicy taste.

Flat green beans simply dressed with garlic, fresh basil, and olive oil. A light and aromatic side dish.

Mixed summer vegetables (peppers, zucchini, eggplant) baked. Soft and flavorful.

Natural mineral water in a bottle.

Slightly sparkling mineral water.

San Pellegrino sparkling mineral water, large format.

House wine, served by the liter carafe. Usually a local table wine.

Small bottle beer.

Large bottle beer.

Sweet carbonated cola-flavored drink.

Traditional dry cookies (hazelnut biscuits and wine ring cookies) served with sweet Vin Santo for dipping. Portion for two people.

Classic Italian espresso. Intense and aromatic, served in a small cup.

Digestive liqueur served at the end of the meal, such as amaro, grappa, or limoncello.