Dar bello de Nonna Cucina Romana

Mixed meat meatballs in a slightly spicy tomato sauce. Soft and flavorful, reminiscent of traditional home cooking. Perfect for sharing or as a hearty appetizer.

Meatballs inspired by the classic Roman sauce with pecorino and black pepper. Intense and savory taste with a spicy note. Recommended to eat them hot to appreciate the creaminess.

Meatballs enriched with melting smoked scamorza cheese. Rich flavor with smoky notes. A delicious appetizer with a soft texture.

Rustic soup of borlotti beans with flavorful Norcia sausage. A warm, dense, and spicy dish, served with toasted bread. Ideal for those who love strong earthy flavors.

Selection of fine cured meats and fresh buffalo mozzarella. A mix of savory flavors and the milky sweetness of buffalo mozzarella. A classic Italian cold appetizer.

Beef offal slow-stewed with tomato, mint, and pecorino cheese. A traditional Roman poor dish, very flavorful and tender. Served in a traditional earthenware pot.

A simple dish combining aged prosciutto and fresh Campana buffalo mozzarella. Perfect contrast between the saltiness of the cured meat and the freshness of the dairy product. To be enjoyed as a fresh appetizer.

Thick fresh pasta with tomato sauce, crispy cured pork cheek, and pecorino cheese. Bold, savory, and slightly spicy flavor. A classic of Roman cuisine.

White version of Amatriciana, without tomato, with cured pork cheek, pecorino, and pepper. Very intense and savory flavor. A historic dish from Lazio.

Pasta with a Pecorino Romano cream and abundant ground black pepper. Spicy and very savory taste, creamy yet simple. An icon of Roman cuisine.

Pasta with egg cream, pecorino, pepper, and crispy cured pork cheek. Rich, velvety, and flavorful, prepared according to tradition without cream. Recommended specialty.

A rich variation of Carbonara with the addition of Norcia sausage. Even more intense and meaty flavor. For those seeking a very hearty first course.

Pasta with pecorino cream, cured pork cheek, and sausage. An explosion of savory and spicy flavors. A robust and enveloping dish.

Classic Gricia enriched with artichokes, which add a sweet-bitter note. Perfect balance between the richness of the cured pork cheek and the freshness of the artichoke. A typical seasonal specialty.

Thin slices of veal with prosciutto and sage, cooked in white wine and butter. Tender and flavorful meat with an aromatic cooking sauce. A very famous Roman main course.

Melted scamorza cheese served with crispy cured meats. A stringy, savory, and smoky dish. Ideal for lovers of cooked cheese.

Smoked scamorza cheese served with sautéed chicory. The bitter taste of the vegetables balances the richness of the cheese and cured pork cheek. A complete and flavorful dish.

Tripe stewed with tomato, mint, and pecorino, served as a main course. Tender and rich in sauce. A pillar of traditional Roman offal cuisine.

Large meatball (400g) cooked at low temperature. Extremely soft and juicy, served with sauce. A generous portion for true carnivores.

Grilled lamb chops, to be eaten very hot with your hands ('scottadito'). Tender meat with the typical intense flavor of lamb. Simple and tasty.

Beef sliced after cooking, seasoned simply with oil and salt. Juicy and flavorful, rare cooking recommended. An essential and high-quality meat dish.

Oven-baked potatoes with rosemary and garlic. Crispy outside and soft inside. The quintessential classic side dish.

Leafy green vegetables sautéed with garlic, oil, and chili pepper. Bitter and spicy taste. A typical Roman accompaniment for meat.

Naturally sparkling mineral water at the source.

Natural still mineral water, non-carbonated.

Famous sweet carbonated beverage worldwide. Served cold.

Clear Italian lager beer, balanced and refreshing taste.

Classic Italian espresso, intense aroma and full body.

Decaffeinated espresso, same taste as regular coffee.

Espresso with a small amount of liqueur (grappa or other).

Locally produced herbal digestive liqueur.

Sweet lemon liqueur typical of Southern Italy, served very cold.

Sweet and strong anise liqueur, clear and aromatic.

Young, clear pomace distillate, dry and decisive taste.

Calabrian herbal liqueur, aromatic and sweet taste, to be drunk chilled.

Very strong and balsamic liqueur, mentholated and bitter taste.

German herbal liqueur, spicy and complex taste.

Sweet and floral Italian liqueur, amber color and smooth taste.

Grappa aged in wooden barrels, golden color and vanilla aroma.

Important Calabrian liqueur with notes of citrus and Mediterranean herbs.

High-quality aged Trentino Grappa, aged 18 months. Smooth and complex.