Agustarello A Testaccio

Toasted bread slice simply topped with fresh garlic, extra virgin olive oil, and black pepper. Crispy and flavorful. The classic start to a Roman meal.

Toasted bread served with chicory sautéed with garlic and chili pepper. The bitter taste of the greens pairs with the crispiness of the bread. Flavorful and slightly spicy.

Pork sausages slowly cooked in a rich tomato sauce. The meat is tender and juicy, infused with the flavor of the sauce. Enjoy by 'making the spoon clean' with bread.

Rustic and hearty dish with sausages, beans, and pork rind stewed. Rich in intense flavors and different textures, from tender to gelatinous. A classic of poor cuisine.

Typical Roman spring soup combining artichokes, fava beans, peas, and lettuce. A celebration of fresh seasonal vegetables, slowly stewed. Sweet and delicate flavor.

Shavings of aged Pecorino Romano cheese, made from sheep's milk. Intense, savory, and slightly spicy flavor. Perfect as a snack to nibble on.

Cold salad of veal tendons (boiled cartilage) dressed with olives and sun-dried tomatoes. Chewy and gelatinous texture, fresh and tangy taste. A traditional 'fifth quarter' appetizer.

Larger portion of the classic Roman spring vegetable stew (artichokes, fava beans, peas). Fresh and sweet flavor, soft texture. Eaten with a spoon or bread.

Fresh short pasta with an indented shape, dressed with bitter chicory, savory pecorino, and the aroma of rosemary. A rustic first course with balanced flavors.

One of the most famous Roman dishes: pasta with egg, crispy guanciale, pecorino, and black pepper. Creamy, rich, and savory without added cream. An absolute must.

Pasta with tomato sauce, sautéed guanciale, and pecorino. Decisive flavor, slightly unctuous, and very satisfying. The perfect balance between the sweetness of the tomato and the saltiness of the pork.

Considered the ancestor of Amatriciana, it's a 'white' pasta with guanciale and pecorino. Savory, peppery, and creamy thanks to the cheese emulsion. Intense and traditional flavor.

An iconic dish of Roman cuisine based on milk-fed veal intestine that still contains chyme. Cooking it in tomato sauce makes it creamy inside. Unique and strong flavor, for true lovers of the 'fifth quarter'.

Fresh pasta similar to spaghetti alla chitarra, dressed with a Pecorino Romano cream and abundant black pepper. Simple but difficult to execute perfectly. Spicy and very savory.

Pasta with the rich sauce of oxtail stew. The sauce is thick, dark, and has sweet and sour notes thanks to raisins, pine nuts, and a touch of cocoa. Deep and aromatic.

Roasted veal salivary glands. They have a soft, milky texture inside with a crispy crust outside. Delicate flavor, despite being offal.

Mix of lamb offal (heart, lungs, liver) stewed with plenty of onion. The iron taste of the offal is balanced by the sweetness of the onion and honey. A rustic dish with great character.

Milk-fed veal intestine roasted instead of stewed. Roasting enhances the external crispiness while keeping the inside creamy. Intense flavor and unique texture.

The king of Roman 'fifth quarter' dishes: oxtail stewed for hours until the meat falls off the bone. The sauce is rich and complex, with celery and a touch of bitter cocoa. Eaten with hands.

Stewed version of pajata, served as a main course. The intestine is cooked in tomato sauce with herbs. Creamy, rich, and very flavorful.

Tripe cooked in tomato sauce with Roman mint and pecorino. The mint provides a unique freshness that cuts through the richness of the dish. Tender and fragrant.

Soft mixed meat meatballs cooked in tomato sauce. A classic Italian comfort food, simple and tasty. Perfect with bread to soak up the sauce.

Lamb chops quickly cooked on the grill or griddle. They are called 'scottadito' (finger-burning) because they are meant to be eaten very hot with your hands. Tender and flavorful meat, slightly smoky.

Roasted lamb served with roasted potatoes. The meat is slow-cooked until tender and succulent, flavored with herbs like rosemary. A Sunday dish par excellence.

Simple grilled beef steak. Juicy and flavorful red meat, cooked to your preference. Served without fuss to enhance the quality of the meat.

Rolled beef slices with a filling of mixed vegetables and parmesan, then stewed in tomato sauce. A rich and complete main course, where the meat becomes very tender.

Portion of sausages cooked in tomato sauce. Substantial and flavorful. Ideal for those who love simple and traditional flavors.

A very rich single dish or main course with stewed sausages, beans, and pork rind. A triumph of traditional peasant flavors, very nutritious and caloric.

Dark leafy green vegetable (chicory) first boiled and then sautéed with oil, garlic, and chili pepper. Decisive bitter taste, fibrous but tender texture.

Boiled chicory dressed simply with oil and lemon. A light and refreshing side dish that balances fatty meat dishes. Bitter and clean taste.

Potatoes cut into pieces and roasted in the oven until golden. Crispy outside and soft inside. The classic side dish for roasts.

Fresh vegetables available depending on the season (e.g., puntarelle, Roman-style or Jewish-style artichokes). Ask your waiter for the day's options.

Soft cake based on fresh ricotta with chocolate chips and a touch of Marsala liqueur. Served warm to enhance its aromas and creaminess.

Rustic tart made with a light, butter-free dough. The filling is a mix of fruit (apples, pears, blueberries) that becomes sweet and juicy when baked.

Soft cake flavored with red wine, enriched with the almond taste of amaretti and the sweetness of cherries. Accompanied by a small glass of liqueur.

Bottled water, still or sparkling.

Classic Italian espresso. Strong, dark, and aromatic. Perfect for ending the meal.

Typical Italian herbal digestive liqueurs. They can range from sweet to intensely bitter. Served neat or with ice.

Transparent and young pomace distillate. Dry, strong, and clean flavor. A powerful digestif.

Grappa aged in wooden barrels. Amber color and softer taste, with notes of vanilla and wood. More complex than the white version.

Bread basket served at the table. Essential for accompanying cured meats, cheeses, and for 'making the spoon clean' with sauces.