Da Oio a casa mia Roma Testaccio

A traditional appetizer from poor Roman cuisine. Includes tongue in brine, boiled and seasoned veal "nervetti" (tendons/cartilage), and beans. Rustic, decisive flavors, and varied textures.

Classic selection of sliced Italian cured meats, such as prosciutto crudo and salami. Usually served as a starter. Savory and aromatic flavor.

An assortment of Italian cheeses of different ages and textures. May include Pecorino, Parmesan, or soft cheeses. To be enjoyed alone or with bread.

Cured and thinly sliced pork leg. It has a pink color, a silky texture, and a balanced sweet-salty flavor.

Fresh stretched-curd cheese made from buffalo milk. Extremely soft, juicy, with a milky and slightly tangy flavor.

Boiled and sliced beef tongue, often served with green sauces or light dressings. The meat is very tender and has a delicate, characteristic flavor.

Fresh egg pasta similar to thick spaghetti, seasoned with a cream of Pecorino Romano and abundant freshly ground black pepper. A pillar of Roman cuisine, savory and spicy.

Rigatoni seasoned with an emulsion of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and very flavorful, without cream.

Short pasta seasoned with tomato sauce, sautéed guanciale, Pecorino cheese, and a touch of chili pepper. An iconic Roman dish with a decisive and slightly spicy flavor.

Considered the ancestor of Carbonara and Amatriciana. Pasta seasoned simply with crispy guanciale, Pecorino Romano, and pepper. Intense and savory flavor.

Pasta seasoned with the rich red sauce obtained from the long stewing of oxtail. Deep, sweet, and spicy meat flavor.

Typical Roman dish prepared with the small intestine of milk-fed veal (pajata) cooked in tomato sauce. The contents of the intestine create a creamy and unique sauce.

Hot soup prepared with fresh seasonal ingredients, which vary daily. Ideal as a light and nutritious comfort food.

Homemade potato gnocchi, soft and light. Traditionally served on Thursdays in Rome, usually with meat sauce or tomato sauce.

Tripe stewed for a long time with tomato, Roman mint, and Pecorino cheese. A classic of Roman "quinto quarto" (fifth quarter), tender and very aromatic.

Oxtail stewed slowly with tomato, celery, and spices. The meat becomes so tender it falls off the bone. A rich and succulent dish.

Milk-fed veal intestine cooked "in bianco" (white style) with wine, garlic, and rosemary. Traditional dish with a unique flavor and creamy texture inside.

Roast milk-fed lamb served with potatoes. The meat is tender and flavorful, seasoned with garlic and rosemary, typical of Roman holidays.

Lamb chops quickly grilled at high temperature. Traditionally eaten with hands, piping hot ("scottadito"). Crispy outside and tender inside.

Roast veal prepared with the typical aromas of "porchetta" (wild fennel, garlic, pepper). Flavorful and fragrant meat served with potatoes.

Chicken stewed with vinegar, garlic, and rosemary (white version) or with tomato. A rustic, juicy, and very aromatic main course.

Minced meat meatballs cooked in tomato sauce. Soft and flavorful, a classic Italian comfort food, to be enjoyed by scooping up the sauce with bread.

Danish beef steak, known for its marbling and tenderness. Grilled rare or to your preference. The price varies based on weight.

Prized cut of Danish fillet, extremely tender and lean. Cooked on the grill. The price depends on the weight of the chosen cut.

Thin strips of Danish beef quickly sautéed and served on a bed of fresh arugula. A light, fresh, and tasty dish.

Historic Roman dish made with lamb offal (heart, liver, lungs) cooked with onions and sometimes artichokes. Intense and rich flavor.

Veal glands (sweetbreads) sautéed in a pan simply with salt and pepper. They have a creamy texture inside and crispy outside, with a delicate flavor.

Special dish prepared by the chef based on fresh market ingredients. Ask the staff for details.

Fresh mixed salad, served as a light side dish to accompany the main courses.

Potatoes cut into pieces and roasted in the oven, usually with rosemary and olive oil. Crispy on the outside and soft on the inside.

Chicory served boiled with lemon and oil (all'agro) or sautéed with garlic and chili (ripassata). Vegetable with a typical bitter taste.

Whole artichoke cleaned and cooked upside down with garlic, parsley, and mint. Tender and very flavorful, eaten entirely including the stem.

Catalonian chicory sprouts served raw, dressed with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and pleasantly bitter.

Grilled eggplant slices seasoned with oil, parsley, and garlic. A simple and tasty side dish.

Roasted peppers, peeled and seasoned. Soft, sweet, and digestible thanks to the removal of the skin.

Sliced and grilled zucchini, seasoned with extra virgin olive oil and herbs. Light and delicate.

Mixed dish of grilled seasonal vegetables, such as eggplant, zucchini, and peppers. A colorful and healthy side dish.

Rustic side dish of savoy cabbage stewed with potatoes. Sweet flavor and soft texture, perfect for cold days.

Escarole first boiled and then sautéed in a pan with black olives, garlic, and sometimes capers or raisins. Complex flavor between sweet and bitter.

Classic Tuscan dessert with a shortcrust pastry base, filled with custard cream, and topped with pine nuts and powdered sugar. Delicate and creamy.

Famous layered dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Creamy dessert made with cream, sugar, and gelatin. It has a silky, wobbly texture, often served with berry or caramel sauces.

Milk and egg custard cooked in a water bath with a layer of liquid caramel. Soft, sweet, and light.

Slices of fresh pineapple. A light and refreshing dessert, ideal for cleansing the palate at the end of the meal.

Fresh strawberries, served plain or with lemon and sugar or cream.

Soft and rich chocolate-flavored cake. Perfect for cocoa lovers.

Traditional dessert from Jewish-Roman cuisine. Shortcrust pastry filled with sweet ricotta and sour cherries (visciole). A delicious sweet-sour contrast.