Antico Falcone

Fluffy frittata made with fresh eggs and spring onions. A simple, homemade appetizer with a sweet and delicate flavor.

Fresh buffalo mozzarella. Soft, juicy, and rich in flavor, served fresh.

Selection of cured Italian meats. Includes various types of traditional cold cuts to enjoy as an appetizer.

Cured and thinly sliced pork ham. Sweet-savory flavor and a melt-in-your-mouth texture.

Roman-style tripe cooked stewed with tomato, mint, and Pecorino Romano cheese. A traditional dish with an intense flavor.

Rustic dish of pork rind and beans cooked in tomato sauce. Rich, hearty, and flavorful.

Slowly boiled beef in broth. Tender and delicate, a classic of home cooking.

Simply cooked chicken breast, likely grilled or pan-fried. Light and lean.

Baked layers of fried eggplant with tomato, mozzarella, and Parmesan cheese. A rich, soft, and tasty dish.

Thin slices of meat cooked in tomato sauce with garlic and oregano. A fragrant and flavorful second course.

Zucchini flower stuffed with mozzarella and anchovy, battered and fried. Crispy outside and gooey inside.

Desalted cod fillet coated in batter and fried. A classic Roman street food, crispy and flavorful.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. The quintessential Roman snack.

Whole artichoke fried in boiling oil until crispy like a chip. A specialty of Jewish-Roman cuisine.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A classic with a bold and savory flavor.

Pasta with a cream of eggs, Pecorino Romano cheese, guanciale, and black pepper. Rich, creamy, and without cream.

Ancestor of Amatriciana, pasta in white sauce with crispy guanciale and Pecorino Romano cheese. Intense and very savory flavor.

Pasta with tomato sauce, garlic, and abundant chili pepper. A simple but spicy dish.

Pasta tossed with Pecorino Romano cheese and freshly ground black pepper. Creamy and with a spicy and savory taste.

House specialty, a first course prepared according to a traditional local recipe.

Rigatoni with the intestine of suckling calf cooked in tomato sauce. An authentic Roman dish with a unique and creamy flavor.

Egg pasta with a rustic chicken giblet sauce. Ancient and intense flavor.

Thin egg fresh pasta with the classic cream of Pecorino cheese and pepper. More delicate than classic tonnarelli.

Likely gnocchetti or fresh pasta served with an aromatic green sauce.

Short pasta with chickpeas, rosemary, and garlic. A humble traditional dish, creamy and comforting.

Thick soup of pasta and borlotti beans. Hearty and rich in flavor.

Meat broth with beaten egg, Parmesan, and nutmeg. A light and nutritious soup.

Boiled beef re-sautéed with tomato and onion. A tasty Roman way to serve boiled meat.

Thin slices of veal with prosciutto and sage, cooked in white wine. A flavorful and quick dish.

Meatballs made with shredded boiled beef, breaded and fried. Crispy and flavorful.

Roast veal served with baked potatoes. A classic, tender, and tasty dish.

Roast suckling lamb with potatoes, garlic, and rosemary. The symbolic dish of holidays and Sundays in Rome.

Lamb chops cooked on the grill to be eaten piping hot by hand.

Lamb giblets stewed with onion and, depending on the season, artichokes. A dish with a strong and characteristic flavor.

Beef steak grilled or pan-fried. Simple, juicy, and substantial.

Rabbit stewed with tomato, olives, and aromatic herbs. Tender and very flavorful white meat.

Breaded and fried veal cutlet. Golden, crispy, and loved by all.

Cod cooked stewed with potatoes. A traditional and flavorful fish dish.

Pork sausages served with broccoli rabe sautéed with garlic and chili pepper. A classic and bold combination.

Thin slices of meat cooked in a pan with mushrooms and melted mozzarella. A rich and gooey dish.

Boiled chard, seasoned or sautéed. A sweet and delicate vegetable.

Field chicory sautéed with garlic and chili pepper. Typically Roman bitter flavor.

Stewed turnip greens or broccoli rabe. A vegetable with a strong and characteristic flavor.

Potatoes cut and roasted in the oven with rosemary. A classic and crispy side dish.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. An Italian classic dessert.

Cream and milk pudding served cold. A simple dessert with a soft consistency.

Panna cotta topped with berry sauce.

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

Egg and milk pudding with caramel sauce. Delicate and creamy.

Shortcrust pastry tart with jam. A homemade and crumbly dessert.

Fresh seasonal fruit salad.

Large format beer.

Small format beer.

Special craft beer in a large bottle.

Cola-flavored carbonated beverage.

Non-alcoholic carbonated drinks in a can or small bottle.

Large bottle of water.

Small bottle of water.

Espresso coffee or barley coffee for those who prefer caffeine-free.

Hot herbal infusion.

Herbal digestive liqueur served at the end of the meal.

Italian pomace distillate, very alcoholic and digestive.