Trattoria Perilli

Fresh appetizer of tomato slices and buffalo mozzarella. Dressed with extra virgin olive oil and fresh basil.

Selection of vegetables and other ingredients fried in a crispy batter. Served hot and golden.

Aged cured pork loin slices. Served as a light appetizer.

Cold salad made with boiled and dressed veal cartilage. A typical dish of peasant tradition, rich in texture.

Aged cured prosciutto, thinly sliced. Sweet and salty balanced flavor.

Classic pairing of cured ham and fresh mozzarella. Ideal to start the meal.

Fresh salad of crunchy celery and diced Gruyère cheese. Simply dressed to enhance flavors.

Hot broth served with small-shaped pasta. A simple and comforting dish.

Broth-based soup in which a mixture of beaten eggs and cheese is poured. It sets, forming soft and flavorful strands.

Long hollow pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A classic Roman dish with a decisive flavor.

Egg pasta stuffed with meat or ricotta and spinach, rolled and baked. Usually covered with sauce and béchamel.

Short pasta with a spicy red sauce, olives, and capers. Flavorful and lively.

Soft homemade gnocchi made from potatoes and flour. Served with your choice of sauce.

Fresh ricotta and spinach stuffed pasta. Usually served with butter and sage or tomato sauce.

Short pasta with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy without cream.

The ancestor of carbonara and amatriciana, prepared with guanciale, Pecorino Romano, and black pepper. Without tomato or eggs.

Traditional Roman dish with milk-fed veal intestine stewed in tomato sauce. The 'pajata' is tender and has a unique flavor from the chyme.

Long egg pasta tossed with Pecorino Romano cheese and abundant black pepper. Simple but with an intense and spicy flavor.

Fresh pasta served with pan-sautéed artichokes. A delicate and flavorful first course.

Fresh pasta with sautéed aromatic porcini mushrooms. Intense woodland flavor and soft texture.

Roasted young lamb cooked in the oven, served with golden potatoes. The meat is tender and flavorful.

Lamb stewed in a pan with vinegar, garlic, rosemary, and anchovies. A rustic dish with a strong flavor.

Oxtail stewed slowly for a long time with tomato, celery, and spices. The meat falls off the bone and is very tender.

Roast suckling pig with crispy skin and juicy meat, served with baked potatoes.

Baked dish of fried eggplant, tomato sauce, mozzarella, and Parmesan. Baked until golden.

Tripe stewed in tomato sauce with Roman mint and pecorino. A very flavorful typical dish of peasant tradition.

Oven-roasted veal, served sliced with roasted potatoes.

Veal cooked in a pan with herbs, vinegar, and wine. Intense and aromatic flavor.

Thin slices of cold boiled veal covered with a creamy sauce of tuna, capers, and mayonnaise.

Hollowed-out zucchini stuffed with a filling of meat and herbs, then baked.

Rabbit pieces stewed with garlic, rosemary, vinegar, and white wine. Flavorful and tender white meat.

Chicken stewed in a pot with peppers. A classic Roman summer dish, rich and colorful.

Roasted veal breast with potatoes and herbs. A tender and tasty meat dish.

Lamb salivary glands, delicate and creamy. Usually pan-fried or fried.

Grilled or pan-seared beef cut. Served rare or to your preference.

Quickly grilled lamb chops. Called 'scottadito' (finger-burning) because they are meant to be eaten very hot with your hands.

Breaded and fried lamb chops. Crispy outside and tender inside.

Roasted mushrooms, dressed with oil and parsley. Side dish or light main course.

Lamb sweetbreads cooked with artichokes. A traditional Roman pairing.

Lean cut of veal, roasted or pan-fried. Light and digestible.

Whole or chopped porcini mushrooms roasted to enhance their natural flavor.

Fresh stretched-curd cheese made with buffalo milk. Rich flavor and juicy texture.

Hard-aged cheese, served in flakes or pieces. Savory and complex taste.

Aged sheep's milk cheese, with an intense and salty flavor.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili.

Fresh salad of seasonal green leaves, dressed with oil and vinegar.

Pan-fried escarole enriched with black olives and capers.

Seasonal vegetable mix (zucchini, eggplant, peppers) grilled.

Potatoes cut into pieces and baked until golden and crispy.

Whole artichoke, cleaned and cooked upside down in a pan with oil, garlic, parsley, and mint. Tender and aromatic.

Battered and fried artichoke pieces, crispy and tasty.

Sweet and foamy cream made from egg yolks, sugar, and dessert wine.

Cup of gelato with assorted flavors (usually cream, chocolate, hazelnut).

Frozen lemon dessert, refreshing and digestive.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Layered spoon dessert with sponge cake soaked in Alchermes liqueur, pastry cream, and chocolate.

Shortcrust pastry tart filled with jam, usually sour cherry or apricot.

Vanilla pudding covered with a layer of liquid caramel.

Dry ring-shaped biscuits made with wine and coated in sugar. Typical of the Castelli Romani.

A piece of fresh seasonal fruit of your choice.

Fresh pineapple slices served plain.

Fresh fruit salad cut into small pieces, dressed with lemon juice and sugar.

Italian Classic Method sparkling wine, elegant with a fine perlage.

Fine French sparkling wine from the Champagne region.

Lazio sparkling wine produced from Bellone grapes, fresh and citrusy.

Fruity and fresh Venetian sparkling wine, ideal for aperitifs.

Glass of prosecco served by the glass.