Trattoria Vaticano Giggi

A selection of typical Italian cured meats such as ham and salami, served as a traditional appetizer. Flavorful and ideal for sharing.

An assortment of vegetables prepared in various ways (grilled, in oil, or marinated). A light and fresh option to start the meal.

Aged cheese produced exclusively with sheep's milk. It has an intense, savory, and characteristic flavor.

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

Pasta dressed with guanciale, Pecorino Romano, and black pepper. Considered the ancestor of carbonara, it is egg-free and tomato-free, very flavorful.

Pasta dressed with a cream of eggs, Pecorino Romano, crispy guanciale, and abundant black pepper. Rich, creamy, and very tasty.

Fresh pasta similar to spaghetti but thicker, dressed with a cream of Pecorino Romano cheese and freshly ground black pepper. Simple but intensely flavored.

Layers of fresh pasta baked and alternated with meat ragù, béchamel sauce, and cheese. A rich and comforting dish.

Vegetarian version of lasagna, with layers of fresh pasta, seasonal vegetables, béchamel sauce, and cheese.

Long, flat egg pasta served with a rich minced meat and tomato ragù.

Option to choose any fresh pasta shape combined with one of the sauces listed on the menu.

Traditional Roman soup prepared with Romanesco broccoli and arzilla (ray fish), a type of fish. Delicate and characteristic flavor.

Hot soup of mixed seasonal vegetables, often served with pasta. Light and healthy.

Creamy and hearty soup based on potatoes, often enriched with pasta.

Classic dense and nutritious soup based on beans and pasta.

Rustic soup made with chickpeas and pasta, flavored with rosemary and olive oil.

Thick soup of lentils and pasta, rich in iron and flavor.

Typical Roman suckling lamb, usually baked with aromatic herbs. Tender and flavorful meat.

Thin strips of beef sautéed in a pan and served on a bed of fresh arugula. A quick and tasty dish.

Tripe (beef stomach) slowly stewed with tomato, mint, and abundant Pecorino Romano. A humble but flavorful dish.

Minced meat balls served with a side dish or mushroom sauce.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. Tender and aromatic.

Thin slices of floured meat cooked in a pan, served with a creamy lemon sauce or with sautéed mushrooms.

Roast pork prepared in the style of porchetta, seasoned with aromatic herbs. Flavorful with crispy skin.

Stewed chicken with tomato, peppers, and sometimes wine. A classic home-style main course.

Pork sausage served stewed with legumes (lentils or beans).

Humble dish from Roman tradition made of stewed beans with pork rind in tomato sauce. Very rich and flavorful.

Meat chunks slowly stewed until tender, served with a side dish of your choice from potatoes, beans, or lentils.

Dish made with beaten eggs cooked in a pan with zucchini. Similar to an open omelet.

Dish made of potatoes and onions cooked in a pan. Despite the name 'frittata', it is prepared without eggs, similar to a potato cake or rosti.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan. Soft and tasty.

Typical Roman dish: round tomatoes stuffed with rice and baked with potato wedges.

Fresh salad with mixed seasonal vegetables.

Mixed plate of seasonal vegetables, some grilled and others boiled.

Dark green leafy vegetable with a slightly bitter taste, typically sautéed with garlic, oil, and chili pepper.

Chicory catalogna sprouts served raw, traditionally dressed with an anchovy, garlic, and vinegar sauce. Crunchy and fresh.

Whole artichoke, cleaned and slowly cooked upside down with garlic, parsley, and mint. Tender and very flavorful.

Potatoes cut into wedges or cubes and roasted in the oven, usually with rosemary.

Fresh fruit available seasonally.

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

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Traditional Roman shortcrust pastry tart filled with sour cherry jam. Sweet and slightly tart taste.

Small bottle of mineral water.

Large bottle of mineral water.

Italian lager beer in a 66cl bottle.

Carbonated soft drinks or small beer.

A single glass of house wine.

Quarter-liter carafe of house wine.

Half-liter carafe of house wine.

Local wine from the Castelli Romani area, served in a one-liter carafe.

Bottle wine or Romanella (light sparkling wine typical of the Castelli Romani).

Standard bottle of wine.

Italian sparkling white wine, fresh and fruity.

Portion of bread to accompany the meal.