Bottega Trattoria De Santis

A classic Italian appetizer featuring slices of savory cured ham paired with fresh buffalo milk cheese. The cheese is creamy and mild, complementing the salty ham. Served cold.

Cured ham served alongside scamorza cheese. Scamorza is a semi-soft cow's milk cheese similar to mozzarella but firmer and drier. A savory combination of textures.

A sweet and sour vegetable dish primarily made from chopped fried eggplant and celery, seasoned with sweetened vinegar and capers. Soft texture with a rich, tangy flavor profile. Typically served at room temperature.

Tripe (edible stomach lining) stewed slowly in a rich tomato sauce with mint and Pecorino Romano cheese. The texture is tender and slightly chewy. A very traditional savory dish of Roman cuisine.

Whole artichoke trimmed and cooked with garlic, parsley, and mint (Carciofo alla Romana). The texture is soft and tender throughout. Savory and aromatic.

Savory meat spheres served in a vibrant herb-based sauce, typically made with parsley. Moist texture with fresh herbal notes. Enjoy by dipping bread in the sauce.

Thick spaghetti-like pasta with a hole running through the center, served in a sauce of guanciale (cured pork jowl), tomato, and pecorino cheese. Rich, savory, and slightly salty. A staple Roman pasta dish.

Thick spaghetti served with a creamy sauce made from eggs, hard cheese (Pecorino Romano), cured pork jowl (guanciale), and black pepper. Rich, savory, and silky. Contains no cream.

Pasta served with a simple but intensely flavorful sauce of Pecorino Romano cheese and black pepper. Creamy texture from the emulsified cheese and pasta water. Sharp, salty, and peppery.

Stuffed pasta pockets filled with escarole (a leafy green), served in a tangy butter sauce topped with aromatic black truffle. Earthy and rich flavors with soft pasta texture.

Tender cuts of beef cooked and sliced, served alongside roasted potatoes. A hearty and savory main dish highlighting the flavor of the meat.

Breaded and deep-fried lamb cutlets. Crispy on the outside and tender on the inside. Rich, savory flavor; traditionally eaten by holding the bone.

Cooked chicken breast sliced for serving. A lean and mild protein option. Simple and light.

Thin slices of meat rolled around a savory filling and braised in sauce. Tender texture and rich flavor. Known locally as Involtini.

Leafy green vegetable sautéed with garlic and chili pepper. It has a distinct bitter flavor and fibrous texture. A classic Roman side dish.

A variety of endive with broad leaves, cooked until tender. The flavor is mildly bitter and vegetal. A light accompaniment to meat dishes.

Chunks of potato roasted in the oven until golden brown. Crispy exterior with a soft, fluffy interior. Savory and comforting.

A popular Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. Creamy, sweet, and coffee-flavored.

A red wine from the Abruzzo region of Italy. Typically dry with soft tannins and notes of red fruit and spices. Pairs well with hearty pasta and meat dishes.

A white wine made from the Passerina grape in central Italy. Generally fresh, floral, and citrusy with good acidity. Refreshing and pairs well with lighter courses.