Il Matriciano

An entire artichoke fried in deep oil until crispy and golden, typical of the Jewish-Roman tradition. The outer leaves are crispy like chips, while the heart remains tender and flavorful. It's enjoyed by pulling off the leaves or eating it whole.

Artichoke cleaned and slow-cooked upside down with oil, garlic, parsley, and mint. It turns out extremely tender, juicy, and aromatic. A classic Roman side dish or appetizer, the stem can also be eaten.

Fresh zucchini blossoms stuffed with melted mozzarella and a savory touch of anchovy, battered and fried. Crispy outside and soft inside. Eaten hot as a delightful appetizer.

Rice croquettes with tomato and a heart of melted mozzarella, breaded and fried. They are a typical street food of Rome. Crispy on the outside and soft on the inside, ideal as a snack or appetizer.

Breaded and fried mozzarella bites, served hot and stringy. Often accompanied by vegetables. A simple and delicious appetizer, loved for its crispy texture and milky center.

A Roman spring stew that celebrates fresh vegetables: broad beans, peas, artichokes, and lettuce, slow-cooked together. Sweet and vegetal flavor, often enriched with guanciale. A delicate and healthy seasonal dish.

Layers of fried eggplant, tomato sauce, mozzarella and parmesan, baked. A rich, soft and flavorful dish, a symbol of Italian cuisine. Enjoyed hot or warm.

Fresh salad made with slices of buffalo mozzarella, ripe tomatoes, and basil, dressed with olive oil. A light and aromatic classic, perfect for summer. It enhances the milky quality of the mozzarella.

High-quality anchovy fillets served with fresh butter and crispy bread. The combination of the fish's saltiness and the butter's fatty sweetness is sublime. A simple yet refined appetizer.

Fresh stretched-curd cheese made from buffalo milk, famous for its soft texture and rich, musky flavor. Served fresh, it releases flavorful milk when cut. An excellence from Campania.

Sweet and delicate aged raw ham, thinly sliced. Melts in your mouth with savory and aromatic notes. A prized cured meat, perfect to enjoy on its own or with bread.

Classic Italian sweet and savory combination: raw ham served with slices of fresh melon or sweet figs. Refreshing and balanced, ideal as a summer appetizer.

Aged beef, lean and dark red, served in thin slices with parmesan shavings and fresh arugula. A light, protein-rich, and flavorful dish, dressed with oil and lemon.

One liter of house wine, red or white, served in a carafe. Simple table wine.

Half a liter of house wine in a carafe.

A glass of selected wine, red, white, or sparkling. Ask the staff for the day's selection.

Aromatic pomace brandy from Moscato grapes. Floral aroma and smooth taste.

Grappa made from Chianti pomace. Dry and decisive taste.

Wood-aged grappa, amber color and complex, smooth flavor.

High-quality artisanal grappa from the Poli distillery. Elegant and aromatic.

Fine aged Amarone grappa aged in barrique. Rich, spicy, and very persistent.

Single-varietal Brunello grappa. Structured and with an intense taste.

Young French Cognac (Very Special). Fruity and lively taste.

Celebrated VS Cognac, robust with notes of oak and hazelnut.

Fresh Cognac with floral and fruity notes.

Aged Cognac (Very Superior Old Pale), smoother and more complex, with notes of vanilla and cooked fruit.