Da Tudini 1969

Cured Parma ham, served in thin slices. Sweet and savory flavor, soft texture that melts in the mouth. Classic Italian appetizer.

Combination of Parma ham and fresh buffalo mozzarella. Contrast between the saltiness of the ham and the milky sweetness of the mozzarella. To be enjoyed together.

Selection of vegetables prepared in various ways (grilled, in oil, or marinated). Fresh and light, ideal to start the meal.

Mixed dish combining cured meats or other snacks with prepared vegetables. Offers a variety of flavors and textures in one dish.

Raw ham served with fresh fiordilatte mozzarella. A simple and tasty classic Italian combination.

Slices of raw ham wrapped around wedges of sweet melon. A refreshing summer appetizer that balances sweet and savory.

Seasonal mixed vegetable soup served with rice or pasta. Rich and nutritious, with a flavorful broth.

The chef's special soup of the day. Ingredients vary based on season and availability.

Soup based on meat broth into which a mixture of beaten eggs and Parmesan cheese is poured. Light texture and delicate, comforting flavor.

Very thin pasta (capellini) served in hot broth. Simple and light dish, ideal for warming up.

Soup made exclusively with fresh seasonal vegetables. Natural and healthy flavor.

Filled pasta served in hot broth. A flavorful and hearty traditional dish.

Fresh salad with mixed greens and sweet cherry tomatoes. Usually dressed with oil and vinegar or salt.

Simple salad of only fresh tomatoes, seasoned to enhance their natural flavor.

Stick-cut potatoes, fried until golden. Crispy on the outside, soft on the inside.

Mushrooms sautéed in a pan with oil, garlic, and parsley. Earthy and aromatic flavor, an excellent side dish for meats.

Boiled or sautéed green beans. Simple and light vegetable.

Leafy green vegetable with a slightly bitter taste, sautéed with garlic, oil, and chili pepper. Typical Roman side dish.

Delicate white fish fillets, cooked simply. Tender flesh and light flavor.

Floured and fried calamari rings. Crispy and golden, often served with lemon.

Grilled or pan-fried swordfish steak. Firm flesh and distinct flavor, similar to a fish steak.

Whole fish with a delicate flavor, served with a side of potatoes. Requires careful deboning at the table.

Hollowed long pasta seasoned with tomato sauce, guanciale (cured pork product), and Pecorino Romano. Strong and savory flavor.

Spaghetti seasoned with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and very flavorful.

Spaghetti with clams, garlic, oil, and parsley (often white, without tomato). Intense and savory sea flavor.

Spaghetti with the classic minced meat and tomato ragù. An iconic, rich, and comforting dish.

Spaghetti with a simple, sweet sauce made with high-quality San Marzano tomatoes and fresh basil.

Flat, wide egg pasta seasoned with a rich, slow-cooked meat sauce.

Similar to carbonara but milder, prepared with cooked ham, cream, eggs, and Parmesan. Creamy and sweet.

Classic baked pasta. Lasagna consists of layers of pasta with ragù and béchamel; cannelloni are rolled pasta tubes filled.

Short pasta seasoned with spicy tomato sauce, garlic, and parsley. The term 'arrabbiata' refers to the spiciness of the chili pepper.

Penne seasoned with a creamy pink sauce made from smoked salmon and cream.

Yellow risotto prepared with saffron. Creamy, aromatic, and with its characteristic golden color.

Filled pasta (usually with meat or ricotta) served with minced meat sauce.

Thick fresh pasta similar to spaghetti, seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

Ancient Roman dish, considered the ancestor of carbonara and amatriciana. Pasta seasoned with guanciale, pecorino, and pepper, without eggs or tomato.

Cut of veal with the central bone containing marrow, slowly braised with mushrooms and tomato. Very tender and flavorful meat.

Breaded and fried meat cutlet, then topped with ham and melted cheese, sometimes with a bit of tomato sauce.

Veal slice, floured and pan-fried. Served with a fresh lemon sauce or an aromatic white wine sauce.

Layered baked eggplant with tomato sauce, mozzarella, parmesan, and basil. Rich and vegetarian dish.

Quarter roasted chicken, served with potatoes. Crispy skin and juicy meat.

Soft folded frittata filled with mixed vegetables.

Soft frittata with a melted mozzarella center.

Soft frittata enriched with sautéed mushrooms.

Filled pasta with a delicate mixture of fresh ricotta and spinach. Usually served with butter and sage or tomato sauce.

Breaded and pan-fried veal cutlet in butter, golden and crispy. Served with potatoes.

Grilled beef steak, served with potatoes. Simple and flavorful.

Grilled pork chop. Juicy and flavorful meat, served with potatoes.

Traditional Roman dish based on tripe cooked for a long time with tomato, Roman mint, and pecorino. Very characteristic and intense flavor.

Veal liver cut into strips and slowly cooked with plenty of onions. The sweet flavor of the onions balances the iron taste of the liver.

Thinly sliced veal liver, quickly grilled. Intense flavor.

Veal slices topped with raw ham and a sage leaf, cooked in white wine and butter. Tender and aromatic.

Beef steak cooked in tomato sauce with garlic and oregano. The meat absorbs the flavors of the sauce.

Grilled Veal Loin

Grilled milk-fed lamb chops. They are called 'scottadito' (finger-burning) because they are eaten very hot with your hands.

Selection of various Italian cheeses served on a platter. Includes different aging periods and textures.

Creamy and sweet blue cheese. Intense but not spicy flavor.

Small fresh mozzarella balls, bite-sized. Fresh milk flavor and elastic texture.

Semi-soft Italian cheese with a delicate, sweet, and buttery flavor.

Cheese with a short aging period to maintain a sweet and delicate flavor.

Soft-ripened table cheese with a sweet flavor, typical of central Italy.

Protected origin buffalo mozzarella. Rich, musky flavor and juicy texture.

Fresh fruit salad cut into small pieces, usually dressed with lemon juice and sugar.

Slices of fresh pineapple. Sweet, sour, and digestive.

Slices of sweet and juicy melon.

Freshly squeezed fruit juice. Rich in vitamins.

Cup of mixed fresh fruit served with a scoop of gelato.

Homemade Italian gelato, creamy and flavorful.

The chef's special dessert of the day.

Spherical gelato dessert, usually chocolate and hazelnut, coated in cocoa powder.

Famous Italian layered dessert: ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Clear, fresh, and thirst-quenching Italian lager beer with a slightly bitter note.

Large bottle of mineral water.

Treated water (perhaps carafe or purified water).

Carbonated orange-flavored soft drink.

Famous carbonated cola beverage.

A glass of house wine, red or white.

A glass of rosé wine from the Salento region (Puglia). Fresh and fruity.

Pizza with tomato and mozzarella base, garnished with slices of Milano salami (a fine-grained sweet salami).

Spicy pizza with ventricina (a typical spicy salami from central Italy). Strong flavor.

Rich pizza with many ingredients: tomato, mozzarella, ham, mushrooms, artichokes (often), and hard-boiled eggs or olives.

Flavorful pizza with salted anchovies (alici) and capers. Intense sea flavor.

The most classic and simple Italian pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

Variation of the Margherita using buffalo mozzarella from Campania, richer and more flavorful, instead of fiordilatte.

Simple and delicate pizza with cooked ham. Very popular with children too.

Pizza garnished with slices of cured raw ham, usually added at the end of cooking to preserve its flavor.

Red pizza without cheese, seasoned only with tomato, garlic, oregano, and oil. Intense tomato and garlic flavor.

Pizza with grilled or baked peppers. Sweet and aromatic flavor.

Vegetarian pizza with boiled spinach. Delicate flavor.

White (no tomato) or red pizza with a blend of four cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Very rich and flavorful.

Classic pizza with sliced button mushrooms. Earthy and delicate flavor.

Popular combination of cooked ham and mushrooms. Balanced and tasty.

Fresh pizza where rocket and raw ham are added fresh after cooking. Contrast between the hot pizza and the fresh ingredients.

Pizza garnished with fresh rocket, which adds a peppery and crunchy note.

Vegetable pizza with eggplant, zucchini, and peppers. Colorful and light.

Flavorful pizza, usually white (no tomato), with sausage and mushrooms. Rustic flavor.

Fresh pizza with sliced cherry tomatoes and rocket, ideal for warm seasons.

Slice of toasted bread topped with melted mozzarella and anchovies.

Slice of toasted bread with melted mozzarella and raw ham.

Half-moon shaped baked pizza, filled with tomato, mozzarella, and various cured meats.

Closed pizza filled with grilled vegetables and mozzarella. Vegetarian version of the calzone.

Slice of toasted bread seasoned with diced fresh tomato, rocket, garlic and oil.

Thin and crispy flat focaccia simply seasoned with extra virgin olive oil, salt, and rosemary needles.

Simple focaccia accompanied by slices of raw ham.