I Vascellari

Toasted bread topped with fresh diced tomatoes, garlic, olive oil, and basil. Crispy and flavorful, it's an Italian classic appetizer.

Toasted bread topped with creamy burrata, anchovies, and sun-dried tomatoes. A balance of sweet and savory flavors on crispy bread.

Seasonal vegetables cut into pieces, battered, and fried. Crispy and golden.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A Roman classic, crispy outside and gooey inside.

Desalted cod fillet, battered and fried. Tender fish coated in a crispy crust.

Layers of eggplant alternated with Roman pecorino cheese. A rich and flavorful appetizer, similar to parmigiana but with the distinct taste of pecorino.

Fried rice croquette with a filling of your choice, typical of Roman street food. Crispy on the outside with seasoned rice inside.

Boneless and seasoned roasted pork, flavored with rosemary. Flavorful and juicy meat with a crispy crust, served sliced.

Selection of mixed cold cuts and cheeses served with homemade jams. Ideal for sharing.

Short pasta with tomato sauce, crispy pork cheek, and Roman pecorino cheese. A pillar of Roman cuisine with an intense flavor.

Short pasta with crispy pork cheek and abundant Roman pecorino cheese, without tomato. Considered the ancestor of Amatriciana, very flavorful.

Spaghettoni with a cream of pecorino cheese and black pepper, enriched with fresh Roman mint. A fragrant variation of the classic Cacio e Pepe.

Spaghetti with a cream of eggs, Roman pecorino, crispy pork cheek, and black pepper. Rich, creamy, and flavorful.

Layered baked egg pasta with mixed vegetables, béchamel, and cheese. A soft and gratinated vegetarian main dish.

Classic baked lasagna with meat ragù, béchamel, and Parmesan cheese. A rich and hearty dish.

Discs of semolina cooked in milk, baked and gratinated with butter and Parmesan. Different from classic potato gnocchi, soft and golden.

Thick short pasta soup with legumes (beans or chickpeas). A warm and comforting traditional peasant dish.

Spaghetti sautéed with clams, garlic, oil, and parsley. A classic seafood dish, delicate and fragrant.

Meatballs slow-cooked in tomato sauce. Soft and flavorful, typical of home cooking.

Grilled chicken breast cut into strips, seasoned with salmoriglio sauce (oil, lemon, oregano, or rosemary). Light and aromatic.

Breaded chicken pieces with sesame seeds, served with spinach. A tasty main course with a crispy touch.

Breaded and fried chicken cutlet, served with a side of potatoes. A simple dish loved by all.

Veal slices with raw ham and sage, pan-fried with white wine. Tender and very flavorful meat.

Grilled lamb chops (

Grilled beef cut into thick slices, seasoned with oil and rosemary. Juicy and tender red meat.

Tripe slow-cooked with tomato, mint, and Roman pecorino cheese. A traditional peasant dish with a very distinct flavor and unique texture.

Oxtail stewed with tomato, celery, and spices. The meat, slow-cooked, falls off the bone and is very gelatinous and flavorful.

Seabass fillet baked with crispy potato slices. Delicate fish with an integrated side dish.

Fresh salad with mixed seasonal vegetables. Light and refreshing.

Fresh and crunchy salad with fennel, orange segments, and pomegranate seeds. A sweet and sour, colorful side dish.

Whole artichoke prepared in Roman style (stewed with mint and garlic) or Giudia style (fried and crispy). A symbol of Roman cuisine.

Spinach sautéed with butter and Parmesan cheese. Soft and flavorful.

Fresh vegetables available seasonally, usually sautéed or boiled.

Mixed grilled vegetables (such as zucchini, eggplant, peppers). Light and smoky.

Potatoes cut into pieces and baked with oil and herbs. Crispy outside and soft inside.

Potato sticks fried in boiling oil. Classic golden and salty side dish.

Shortcrust pastry dessert filled with fruit jam. A simple and crumbly homemade dessert.

Cake with a shortcrust pastry crumb base and a creamy sweet ricotta filling. Crispy and soft.

Layered spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa. Creamy and energizing.

Milk and egg custard cooked in a water bath with a layer of liquid caramel. Sweet, smooth, and delicate.

Battered and fried apple slices, dusted with cinnamon and sugar. Warm and aromatic dessert.

Small warm chocolate cake served on sweet caramelized oranges. A rich contrast between chocolate and citrus.

Selection of fresh seasonal fruit, cut into pieces. A light end to the meal.

Still or sparkling demineralized table water.

Non-alcoholic sparkling drink served cold.

Clear, light, and refreshing Italian lager beer. Small bottle.

Clear Italian lager beer. Large bottle to share.

A glass of local red or white wine. Simple table wine.

Small carafe of house wine.

Medium carafe of house wine.

Large carafe of house wine.

Selected wines served by the glass. Choice of various Italian and international grape varieties.

Italian espresso coffee, short and strong. Served in a small cup.

Decaffeinated espresso coffee.

Drink based on espresso coffee and foamed milk.

Hot drink with coffee and milk, less foamy than a cappuccino.

Hot tea infusion served in a cup.

Sweet lemon liqueur typical of Southern Italy. Served chilled as a digestif.

Herbal liqueur with a sweet and bitter taste. Aids digestion.

Italian pomace distillate. Strong and dry taste, clear.

Grappa aged in wooden barrels. Amber color and a softer, more complex taste.

Alcoholic cocktail served in a tall glass.