Appia Trattoria

Freshly made pasta tossed with a savory sauce of butter and black anchovies, finished with aromatic black truffles. A rich and earthy dish with deep umami flavors. Best enjoyed hot to appreciate the truffle aroma.

Creamy Italian rice dish cooked with premium red prawns from Mazara del Vallo. Topped with soft, fresh burrata cheese for added richness. Savory seafood flavor with a smooth, velvety texture.

Premium organic beef aged to concentrate flavor and tenderize the meat. Grilled simply to highlight the natural taste. Select your specific cut from the display fridge.

Traditional Roman-style savory fatty boneless pork roast. Seasoned with aromatic fennel pollen and served with sweet apple compote to balance the richness. Features tender meat and crispy skin.

Slow-cooked oxtail meat served in a rich sauce. Accompanied by fregola, a small bead-shaped pasta from Sardinia, and topped with zesty herb gremolata. Hearty, savory, and tender.

Whole or half roasted chicken prepared simply to highlight natural flavors. Juicy meat with golden skin. A classic comfort dish suitable for sharing.

Succulent lamb ribs cooked until crispy on the outside and tender inside. Seasoned with rosemary gremolata for a fresh herbal kick. Requires a longer preparation time due to cooking method.

A medley of fresh shellfish including clams, mussels, and crab simmered in a broth of white wine and tomato. Fragrant with fresh herbs. Savory and briny, best eaten with bread.

Fresh grilled grouper fillet served with sweet Italian peppers and roasted tomatoes. The fish is tender and flaky with a smoky char from the grill. A light yet flavorful main course.

Sweet carrots cooked with a honey glaze and topped with crunchy toasted walnuts. A sweet and nutty vegetable side dish.

Chunks of potato roasted until golden and crisp. Seasoned with aromatic rosemary and savory garlic. A classic accompaniment to meat dishes.

Sautéed broccoli florets flavored with spicy chili and garlic. A simple vegetable side with a slight kick.

Soft, porridge-like cornmeal enriched with pungent, creamy Gorgonzola cheese. Rich, smooth, and comforting.

A blend of leafy green vegetables quickly cooked in a pan. Light and healthy.

Layers of sliced eggplant baked with tomato sauce and cheese. A rich and savory Italian vegetable casserole.

A layered dessert featuring tart lemon curd, smooth cream, and almond cake. Served to resemble a cappuccino but with citrus flavors. Sweet, tangy, and creamy.

Silky Italian cooked cream dessert. Topped with fresh tropical fruits and accompanied by a piece of almond cake. Smooth texture with refreshing fruit notes.

Rich bread pudding made from brioche, caramelized for depth of flavor. Served warm with a scoop of nutty hazelnut ice cream. A comforting and decadent dessert.

A classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa powder. Sweet, creamy, and distinctively coffee-flavored.

A scoop of vanilla ice cream drowned in a shot of hot Italian espresso. A perfect balance of hot and cold, bitter and sweet. Eaten with a spoon.

Crispy tube-shaped pastry shell filled with sweet creamy filling. A traditional Sicilian treat. Crunchy on the outside, soft on the inside.

Salad featuring salted codfish (baccalà) with Mediterranean flavors of capers, olives, and tomatoes. Savory and salty with a firm fish texture.

A salad made from crisp chicory shoots (puntarelle) dressed with an anchovy sauce. Crunchy texture with slightly bitter and savory notes.

Thinly sliced raw artichokes tossed with tangy lemon juice, savory Pecorino cheese, and mint-like herbs. Fresh, crisp, and aromatic.

Fresh mussels cooked in a savory broth of white wine, garlic, and spicy N'duja sausage. Spicy, savory, and rich in seafood flavor.

Elongated clams sautéed in a classic white wine sauce with garlic and a hint of chili. Tender, chewy texture with a clean ocean taste.

Fresh local baby squid served either deep-fried for a crispy texture or grilled for a smoky flavor. Tender and mild seafood.

Spaghetti tossed with garlic, oil, and chili (A.O.P.) featuring tender baby squid. A simple yet flavorful pasta dish with a spicy kick.

Thin ribbon pasta made by hand, served with rich lamb sweetbreads and fresh snow peas. A delicate pasta dish with unique meat textures.

Wide, flat pasta ribbons served with a hearty duck meat sauce. Seasoned with aromatic fennel pollen. Rich and comforting.

A traditional Italian dish of slow-cooked gelatinous pork sausage served with savory lentils. Hearty, rich, and flavorful.

Large pasta tubes filled with tender beef cheek. Covered in a rich cheese fondue and beef sauce, topped with black truffles. Decadent and savory.

Whole mackerel fish grilled to perfection. Served with a fresh mixed green salad. The fish has a strong, oily, and savory flavor.

A Tuscan-style bread salad featuring tomatoes, soaked sourdough bread, and fresh cheese. Enhanced with savory white anchovies. Refreshing and textural.

Fresh baby kale leaves mixed with chewy farro grains and crunchy pine nuts. Tossed with savory Parmesan cheese. A healthy and textured salad.

A whole ball of creamy burrata cheese served with large, flavorful tomatoes. Dressed with savory anchovy sauce (Colatura di Alici). Rich and creamy.

Unique Roman cauliflower variety sautéed with cured pork cheek (guanciale). A savory vegetable dish with rich pork flavor.

Toasted bread topped with spreadable pork salami (ciauscolo) and tart homemade pickles. A savory and crunchy appetizer.

Roman-style artichokes braised until tender with white wine and herbs. Flavored with fresh mint. Soft and aromatic.

Jewish-style whole deep-fried artichoke. Crispy on the outside and tender inside, served with balsamic vinegar. Nutty and savory.

Thinly sliced raw red prawns served with creamy stracciatella cheese. Dressed with a herbaceous green sauce and dill. Sweet, fresh seafood appetizer.

Raw Hokkaido scallops marinated in citrus juice. Flavored with spicy Aji pepper. Fresh, tangy, and slightly spicy.

Grilled lamb skewers from the Abruzzo region. Served with a salad of wild herbs. Smoky, savory, and tender meat bites.

Tube pasta served with kale and cured pork cheek. Topped with salted ricotta cheese. Savory and textured pasta dish.

Small ear-shaped pasta served with a smooth purée of turnip tops (Cime di Rapa). A classic Pugliese dish with slightly bitter vegetable notes.

Spiral pasta made with kale, served with a rich duck meat sauce. Finished with smoked ricotta cheese and herb gremolata. Smoky and hearty.

Thick, hand-rolled spaghetti-like pasta served with a rich liver ragu. Topped with aged Parmesan. Deep, savory, and gamey flavors.

A flavorful cut of lamb rump grilled to preference. Served with oil-preserved zucchini and eggplant. Juicy meat with savory vegetable sides.

Premium veal chop from Tuscany grilled over charcoal. Served with bocchini cheese and preserved eggplant. Tender meat with a smoky char.