Cacio & Peppe

A rich platter of mixed Italian appetizers. Includes cured meats like prosciutto crudo and salami, pickled vegetables, mushrooms, artichokes, and a selection of cheeses including buffalo mozzarella balls. Ideal for sharing to start the meal.

Thin slices of cured prosciutto crudo. Sweet and savory flavor, soft and melt-in-your-mouth texture. A classic Italian appetizer.

A classic fresh and summery combination. The juicy sweetness of melon pairs perfectly with the saltiness of prosciutto crudo.

Fresh and juicy buffalo mozzarella served with prosciutto crudo. A combination of milky and savory flavors.

Fresh salad with tomato slices, buffalo mozzarella, and basil. Dressed with olive oil and salt. Light and refreshing.

Bresaola, lean beef cured meat, served with eggplant. A light and flavorful appetizer.

Slices of bresaola served with fresh ricotta. The contrast between the cured meat and the creamy cheese is delicate and tasty.

Bresaola paired with artichokes prepared Roman-style with mint, garlic, and oil. A typical dish from the Lazio tradition.

Slice of toasted bread seasoned with oil and served with prosciutto crudo. Crispy and flavorful.

Toasted bread topped with cannellini beans seasoned with oil, salt, pepper, and sage. A rustic and hearty appetizer.

Toasted bread spread with fresh ricotta, oil, and a pinch of salt. Simple and delicate.

The classic bruschetta with diced fresh tomato, basil, oil, and a sprinkle of parmesan.

Toasted bread seasoned with peppers, olives, and herbs. Intense and Mediterranean flavor.

An assortment of three different bruschettas: with tomato, with beans, and with ricotta. Perfect for tasting various flavors.

Abundant mixed fry for two people. Includes zucchini flowers, supplì, and crispy battered vegetables.

Fried zucchini flowers in batter, typically stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Classic tomato rice croquettes with a melting mozzarella center, breaded and fried. The quintessential Roman street food.

Variation of supplì with rice seasoned with cacio e pepe (pecorino and black pepper). Savory and decisive flavor.

Rice supplì seasoned with amatriciana sauce (tomato, guanciale, pecorino). Rich and flavorful.

Desalted cod fillets fried in a crispy batter. Tender inside and golden outside.

Large tubular pasta served with classic Neapolitan ragù made with whole pieces of meat slow-cooked in tomato sauce.

Fresh fettuccine with pork rib ragù.

Paccheri with a 'surf and turf' topping of porcini mushrooms and king prawns.

Vegetarian fettuccine with asparagus and porcini mushrooms.

Spaghetti with seafood with large prawns and sweet pachino tomatoes.

Thick fresh pasta (similar to chitarra spaghetti) with a rich 'sea and land' topping: octopus, mussels, and mushrooms.

Short ribbed pasta with artichokes and crispy guanciale.

Pasta with slightly bitter radicchio and savory guanciale.

Mezze maniche pasta with Coda alla Vaccinara sauce, a typical Roman oxtail stew.

Traditional baked lasagna with ragù, béchamel, and cheese.

Vegetarian lasagna with basil pesto and béchamel.

Delicate white lasagna with asparagus.

Lasagna with artichoke hearts and cheeses.

Prime cut of beef grilled. Tender and juicy.

Beef fillet served with a porcini mushroom sauce and crouton.

Beef fillet accompanied by sautéed artichokes.

Large bone-in beef steak, grilled.

Thin slices of veal with prosciutto crudo and sage, cooked in white wine. A classic of Roman cuisine.

Thin slices of veal, floured and sautéed, served with lemon sauce.

Aromatic variation of scaloppine with orange sauce.

Classic scaloppine deglazed with white wine.

Scaloppine prepared with sweet and fortified Marsala wine.

Scaloppine served with porcini mushrooms.

Pork sausage served with sautéed greens (chicory or spinach).

Offal (beef stomach) slow-cooked in tomato sauce with Roman mint and pecorino. A humble but flavorful dish.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked.

Soft meatballs cooked in tomato sauce.

Smoked scamorza cheese baked with ham.

Baked scamorza with salted anchovy fillets.

Simple frittata filled with melting cheeses.

Frittata with artichokes.

Asparagus frittata

Fresh seasonal salad.

Cooked spinach, served dressed or sautéed.

Whole artichoke cooked with garlic, parsley, and mint. Tender and flavorful.

Thinly sliced fried potatoes seasoned with pecorino and pepper.

Classic stick-cut french fries.

Leafy green vegetable with a slightly bitter taste, typical of Rome, usually sautéed with garlic and chili pepper.

Grilled eggplant slices.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Fresh cake prepared daily by the chef.

Cup of fresh seasonal fruit, cut into pieces.

Full menu including an appetizer of mixed bruschetta, classic lasagna with ragù as the first course, and house dessert.

Full menu with appetizer, eggplant parmigiana, and dessert.

Full menu with appetizer, meat dish (sausage and greens), and dessert.

Full menu with appetizer, grilled beef steak, and dessert.

Full menu allowing you to choose your favorite spaghetti dish (from available options) accompanied by an appetizer and dessert.

Light full menu with appetizer, prosciutto and mozzarella, and dessert.

Full menu with a choice of scaloppine (veal dish) in various sauces, appetizer, and dessert.

Full menu with baked scamorza (choice of with ham or anchovies), appetizer, and dessert.