Trattoria Re di Roma

A rich mixed appetizer that includes a variety of cured meats, cheeses, and Roman fried specialties. Includes both cold cuts and hot snacks like zucchini flowers and cod. Ideal for sharing to taste various local specialties.

Appetizer selection designed for two people, with cured meats, cheeses, and house specialties. Offers a mix of traditional flavors including seared mortadella and buffalo mozzarella. Perfect for starting the meal together.

Fresh buffalo mozzarella served with slices of prosciutto. A classic Italian combination that unites the sweetness of milk with the savoriness of cured meat. To be enjoyed cold as a light appetizer.

Slice of toasted bread topped with fresh cherry tomatoes, olive oil, and oregano. Simple, crispy, and fragrant. A very popular rustic appetizer.

Toasted bread topped with sautéed chicory, crispy guanciale, and pecorino cheese shavings. It combines the bitterness of the vegetable with the strong flavor of cured pork and cheese. Rich and flavorful.

Toasted bread topped with sautéed porcini mushrooms. Offers an intense forest flavor and a soft texture on crispy bread. Ideal for mushroom lovers.

A large mixed platter of Roman fried items, including battered vegetables, cod, and zucchini flowers. Offers a variety of crispy textures and traditional flavors. Ideal for sharing as a generous appetizer.

Crispy fried potatoes seasoned with pecorino cheese and black pepper. A snack version of the classic Roman pasta. Flavorful and tempting.

Seasonal vegetables coated in a light batter and fried until golden. Crispy on the outside and tender on the inside. Usually served hot with a pinch of salt.

Desalted cod fillet, battered and fried. A classic of Roman street food, crispy on the outside and soft on the inside. Served individually.

Fried zucchini flower filled with melted mozzarella and an anchovy fillet. A Roman specialty that balances sweetness and savoriness. The batter is light and crispy.

Fresh pasta served with a creamy sauce made with eggs, pecorino romano, and black pepper, enriched with crispy guanciale. An iconic Roman dish, rich and flavorful. Does not contain cream.

Pasta with tomato sauce, sautéed guanciale, and pecorino romano. A flavorful classic with a slight spicy touch from the pepper. Strong and traditional taste.

Ancestor of carbonara and amatriciana, it is a white pasta with crispy guanciale, pecorino, and pepper. Simple but with a very intense and savory flavor. Creamy thanks to the emulsion of cheese and cooking water.

Pasta with sautéed zucchini, crispy guanciale, and pecorino cheese. A tasty variation that combines the sweetness of vegetables with the savoriness of cured meat. Balanced and flavorful.

Pasta simply dressed with abundant pecorino romano and freshly ground black pepper. Creates a thick and spicy cream that coats the pasta. A pillar of Roman cuisine.

A twist on the classic Cacio e Pepe with the addition of sweet gorgonzola. The gorgonzola provides extra creaminess and a unique flavor. Richer and smoother than the traditional version.

Fresh pasta served with a Mediterranean sauce rich in fresh and fragrant ingredients. It combines the sweetness of tomato and buffalo mozzarella with the strong flavor of olives and Grana. A fresh and aromatic dish.

Pasta with bitter radicchio, smoked speck, and a cheese cream. A dish with a wintery flavor, rich and enveloping. The strong taste of radicchio balances the sweetness of the gorgonzola.

Pasta with a special aromatic pesto made from mint and zucchini, enriched with guanciale. Flavored with nutmeg for a spicy touch. A creative and fresh dish.

Fettuccine served with flavorful porcini mushrooms, guanciale, and pecorino cheese. A dish with intense and rustic earthy flavors. The egg pasta absorbs the sauce well.

Oxtail stew cooked very slowly in a rich tomato and vegetable sauce. Includes a touch of dark chocolate and spices as per Roman tradition. The meat is extremely tender and falls off the bone.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A quick and flavorful main course, typical of Rome. The meat remains tender and juicy.

Lamb cooked in a pan with vinegar, wine, garlic, and herbs. A rustic dish with an intense and characteristic flavor. The meat is served in pieces with the bone.

Tripe stewed in tomato sauce with Roman mint and abundant pecorino. A traditional peasant dish, very flavorful and tender. Typically served very hot.

Grilled beef sirloin served sliced. Accompanied by a mixed side of vegetables and potatoes. Tender and flavorful meat, ideal for grill lovers.

A prime cut of beef rib, grilled and served with side dishes. Marbled meat that is juicy and flavorful after cooking. A substantial main course.

Grilled chicken breast cut into strips, served on a bed of arugula and raw mushrooms. Dressed with cheese shavings and balsamic vinegar. A light yet flavorful dish.

Thin strips of beef quickly sautéed in a pan. Served with fresh arugula and Grana cheese shavings. A simple and quick main course, very popular in Rome.

Leafy green vegetable with a slightly bitter taste, boiled and then sautéed in a pan with garlic and chili pepper. A very traditional Roman side dish. Flavorful and spicy.

Boiled broccoli and potatoes sautéed in a pan to add flavor. A soft and tasty side dish. Perfect to accompany meat dishes.

Assortment of sliced grilled vegetables. Light and flavorful, usually dressed with a drizzle of oil. A healthy and colorful option.

Grilled radicchio leaves that acquire a smoky flavor while retaining their characteristic bitter taste. Excellent for cleansing the palate. Served plain.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Crispy on the outside and soft on the inside. The classic side dish par excellence.

Mixed salad enriched with chicken pieces, tomatoes, olives, and croutons. A light yet satisfying main course. Fresh and varied in textures.

Fresh salad with buffalo mozzarella bites, sweet corn, and olives. A mix of Mediterranean flavors ideal for a light lunch. Colorful and tasty.

Crispy salad of raw fennel combined with the sweetness of oranges and the savoriness of olives. Dressed with black pepper for a spicy touch. Very refreshing and digestive.

Creamy cheesecake on a biscuit base, served with various toppings of your choice. A rich and velvety dessert typical of Anglo-Saxon tradition but very popular. To be enjoyed cold.

Iced but soft spoon dessert, flavored with nougat and chocolate. It combines the crunchiness of nougat with the creaminess of the semi-freddo. Perfect to end the meal sweetly.

The most famous Italian dessert, made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Soft, creamy, and energizing.

Dessert proposal varies based on the chef's creativity and available ingredients. Ask staff for details. A daily sweet surprise.

Fresh pineapple slices served plain. A light and digestive end to the meal. Sweet and juicy.

Treated table water served in a carafe, available still or sparkling. Essential accompaniment to the meal.

Sweet cola-flavored carbonated drink, served in a glass bottle. Also available in a sugar-free version. To be drunk cold.

Orange flavored carbonated drink, served in a glass bottle. Sweet and refreshing.

Lemon-lime flavored carbonated drink, clear and served in glass. Fresh and clean taste.

Classic Italian espresso, short and intense. Ideal for concluding the meal and aiding digestion.

House wine available by the carafe, red or white, in various sizes. The red is a blend of Cesanese and Montepulciano, the white of Malvasia and Trebbiano. An honest and traditional table wine.

Clear and refreshing Italian lager beer, very popular. It has a balanced taste with notes of corn and hops. Served in a bottle.

Superior quality Italian specialty beer. Available in different variants such as Rossa (amber), Doppio Malto (higher alcohol and fuller-bodied), or Bianca (Weiss). Half-liter bottle.

Herbal digestive liqueurs, typical Italian. Served at the end of a meal, they can be sweet or very bitter. They aid digestion.

Italian pomace distillate, clear with a dry and strong taste. Very alcoholic, drunk in small sips after coffee.

Grappa aged in wooden barrels, which give it an amber color. The taste is softer and more aromatic than white grappa. Notes of vanilla and wood.