Trattoria Priscilla

A platter of assorted Italian cold cuts and cheeses. Typically features salami, prosciutto, and local cheeses like pecorino or provolone. Served as a shared appetizer to start the meal.

Sliced eggplant layered with tomato sauce, mozzarella, parmesan, and basil, then baked until bubbly. Soft, rich, and savory comfort food. A classic Italian vegetarian dish.

Pasta served in a rich tomato sauce with guanciale (cured pork jowl), pecorino cheese, and black pepper. A savory Roman classic with a slight spicy kick. Choose between tube-shaped rigatoni or soft potato dumplings (gnocchi).

Flat ribbon pasta tossed with cured pork cheek (guanciale) and rosemary. Likely features a white sauce or oil base, possibly enriched with almonds. Savory and aromatic.

Fresh egg pasta ribbons served with a simple sauce of fresh tomatoes and aromatic basil. Light, sweet-acidic, and refreshing. A staple Italian summer dish.

Wide, flat pasta ribbons served with a slow-cooked wild boar ragu. The sauce is deep, gamey, and rich in flavor. Hearty and satisfying.

Likely a mistranslation of 'Tonnarelli alla Gricia'. Thick spaghetti-like egg pasta served with guanciale (cured pork jowl), pecorino romano cheese, and black pepper. A savory, white-sauce cousin to the Carbonara.

Trippa alla Romana. Tender strips of tripe simmered in a rich tomato sauce with mint and topped with Pecorino Romano cheese. Savory, unique texture, and deeply traditional.

Polpette di bollito. Meatballs made from shredded boiled meat, breaded and fried until golden. Crunchy on the outside, tender and savory on the inside.

Veal breast roasted until tender, served with potatoes. The meat is soft and flavorful, often cooked with white wine and herbs. A hearty meat course.

Mozzarella in Carrozza. A fried sandwich filled with mozzarella cheese. Golden and crispy bread encasing melted, gooey cheese. A rich and indulgent dish.

Thin slices of veal topped with prosciutto and fresh sage, cooked in white wine and butter. The name means 'jumps in the mouth'. Savory, tender, and aromatic.

Stracotto. A slow-cooked beef pot roast that is braised until it falls apart. Served with potatoes that have absorbed the savory cooking juices.

Likely a mistranslation of 'Pollo alla Cacciatora' (Chicken Cacciatore) or similar meat dish, prepared 'in bianco' (with white wine instead of tomato). Cooked with vinegar, rosemary, and garlic. Savory and rustic.

Cicoria Ripassata. Boiled chicory greens sautéed in a pan with olive oil, garlic, and chili pepper. Slightly bitter, spicy, and savory leafy greens.

A choice between oven-roasted potatoes with herbs or a fresh mixed green salad with dressing. Classic Italian side dishes to accompany the main course.

Savoy cabbage braised in white wine until tender. Sweet, savory, and aromatic vegetable side dish.

A classic Italian dessert made with coffee-dipped ladyfingers layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. Creamy and rich.

Creme Caramel. A custard dessert with a layer of clear caramel sauce on top. Smooth, silky texture with a sweet burnt sugar flavor.

Crostata di Visciole. A traditional Roman tart filled with sour cherry jam. The crust is buttery and crumbly, contrasting with the tart and sweet fruit filling.