Trattoria Manzoni

A single slice of toasted bread, usually seasoned with olive oil, garlic, and salt. Simple and crispy.

A single slice of toasted bread garnished with diced fresh tomatoes, garlic, basil, and olive oil. A classic fresh appetizer.

Trio of toasted bread slices with various toppings. Ideal for tasting different flavor combinations.

Selection of specialties chosen by the chef. Usually includes a mix of cured meats, cheeses, and prepared vegetables.

A rich dish of cured meats and cheeses. Includes sweet raw ham, spicy salami, fresh buffalo mozzarella, and marinated artichokes.

Assortment of grilled seasonal vegetables, such as eggplant, zucchini, and peppers. Light and flavorful.

Selection of cheeses of various types and aging. Perfect for sharing or enjoying with bread.

Classic combination of salty prosciutto crudo and the milky sweetness of fresh buffalo mozzarella.

A selection of cured meats and cheeses portioned for one person. Ideal as an individual appetizer.

An abundant platter of cured meats and cheeses, designed to be shared by two.

Large selection of land specialties, generously portioned to be shared, ideal for four people or for those who are very hungry.

Short pasta dressed with a spicy tomato sauce, garlic, and parsley. A simple dish with a decisive flavor.

Spaghetti served with a rich meat and tomato ragù. A classic of Italian cuisine loved worldwide.

Stuffed pasta with fresh ricotta and spinach, served with a simple tomato sauce and basil.

Stuffed pasta served with a creamy and rich sauce made with chopped walnuts. Delicate and enveloping flavor.

Layered baked dish of fried eggplant with tomato, mozzarella, and parmesan, baked until golden.

Layered egg pasta with meat ragù, béchamel sauce, and cheese, baked until golden.

Long egg pasta dressed with flavorful porcini mushrooms and sweet pachino tomatoes. A dish with balanced earthy flavors.

Signature dish of Roman cuisine. Pasta dressed with a cream of eggs, Pecorino Romano, and crispy guanciale (or pancetta), finished with black pepper.

Fresh pasta similar to spaghetti but thicker, dressed with a dense cream of Pecorino Romano and abundant freshly ground black pepper.

Thick hollow pasta dressed with tomato sauce, crispy guanciale, and pecorino. A pillar of Lazio culinary tradition.

Enriched variation of the classic Gricia (pecorino and guanciale) with the addition of artichokes. Savory and tasty.

Classic seafood dish with spaghetti sautéed with fresh clams, garlic, oil, and parsley (sometimes with cherry tomatoes).

Long pasta dressed with a mix of seafood such as mussels, clams, shrimp, and calamari. Intense sea flavor.

A 'sea and mountains' combination that unites the savoriness of clams with the earthy taste of porcini mushrooms on soft potato gnocchi.

Delicate first course with squid rings, fresh zucchini, and pachino tomatoes.

Short pasta dressed with a creamy salmon sauce, often enriched with cream and a touch of parsley.

Creamy rice with a delicate shrimp-based sauce. A refined dish with a sweet crustacean flavor.

Seafood risotto with mussels, clams, and shrimp. Rich and flavorful.

Risotto creamed with a blend of four different cheeses, creamy and intensely flavored.

Thick and comforting soup of mixed short pasta and beans, flavored with herbs.

Traditional soup of mixed seasonal vegetables, healthy and light.

Prime cut of grilled beef. Tender and juicy, served simply.

Beef fillet served with a creamy green pepper sauce. An international cuisine classic.

Danish beef steak, known for its marbling and tenderness, grilled.

Beef sliced, served on a bed of fresh arugula with Grana Padano shavings and cherry tomatoes.

Breaded chicken breast fried until golden and crispy.

Simple grilled chicken breast. Light and diet-friendly.

Chicken stewed with peppers and tomato, a rustic main course typical of Rome.

Assortment of various grilled meat cuts, ideal for tasting different specialties.

Thin slices of floured meat cooked in a pan with a fresh and tangy lemon sauce.

Young lamb baked with potatoes. A very flavorful and tender traditional Roman dish.

Soft meatballs slowly cooked in a rich tomato sauce.

Rich dish with a selection of grilled fish and crustaceans: sea bream, shrimp, prawns, and calamari.

Sea bream fillet covered with thin slices of crispy potatoes, baked.

Fresh sea bream simply grilled, served with a side of potatoes.

Breaded and fried calamari and shrimp rings, served hot and crispy, often with a lemon wedge.

Typical Roman bitter green. Can be served boiled with lemon and oil (all'agro) or sautéed in a pan with garlic and chili pepper.

Spinach served simply with oil and lemon or sautéed in a pan for more flavor.

Fried potato sticks, golden and crispy.

Potatoes cut into pieces and roasted in the oven with herbs, soft inside and crispy outside.

Whole artichokes slowly cooked with garlic, parsley, and mint. Tender and flavorful.

Whole fried artichokes until crispy like chips. A specialty of the Jewish ghetto of Rome.

Artichoke wedges battered or floured and fried.

Green olives, pitted, stuffed with minced meat, breaded and fried.

Tomato rice croquette with a melting mozzarella center, breaded and fried. Typical Roman street food.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried.

Desalted cod fillet, battered and fried. Crispy outside and soft inside.

Small breaded and fried mashed potato croquettes.

Breaded and fried mozzarella bites, hot and stringy.

Pinsa simply dressed with tomato, garlic, oregano, and anchovies. Flavorful and without cheese.

The classic pinsa with tomato, mozzarella, and fresh basil.

Pinsa with tomato, mozzarella, and anchovy fillets for a savory touch.

Pinsa with a margherita base enriched with slices of salami.

Pinsa for those who like it spicy, with tomato, mozzarella, and spicy salami.

Fresh Pinsa dressed with aged bresaola, arugula, and parmesan shavings.

White Pinsa with mozzarella and mushrooms, flavored with parsley.

Simple focaccia seasoned only with olive oil and rosemary. Excellent as an accompaniment.

Gourmet Pinsa with mortadella, creamy burrata center, and crunchy pistachio crumble.

Pinsa with a strong and spicy flavor with arrabbiata sauce, Calabrian 'nduja, and pecorino.

White Pinsa with creamy burrata, savory anchovies, and fresh arugula.

Refined Pinsa with salmon, fresh ricotta, arugula, and aromatic notes of pink pepper and lime.