Il Matriciano

Hot soup prepared with a variety of diced seasonal vegetables. A light, healthy, and comforting dish, perfect for warming up.

Long, hollow pasta dressed with tomato sauce, crispy guanciale, pecorino cheese, and a touch of chili. A pillar of Roman cuisine, flavorful and rich. The bucatini perfectly holds the sauce.

Short ridged pasta served with an egg cream, pecorino romano, black pepper, and crispy guanciale. A rich, creamy, and savory dish, without added cream. An unmissable Roman classic.

Considered the ancestor of carbonara, it's pasta dressed only with crispy guanciale, pecorino romano, and black pepper. Intense and savory flavor, it's a white dish but rich in taste.

Thick, hollow pasta dressed with a cream of pecorino romano and plenty of black pepper. Simple but difficult to execute perfectly, it offers a spicy and creamy taste.

Thin egg pasta served with precious shaved white truffle. The aroma of the truffle is intense and earthy, enhanced by the warmth of the pasta. A luxurious and refined dish.

Homemade egg pasta dressed with a simple tomato sauce and fresh basil. A classic, light, and fragrant dish that enhances the quality of homemade pasta.

Thick egg pasta dressed with sautéed porcini mushrooms. The flavor is woodsy and aromatic, typical of autumn dishes. Creamy and flavorful.

Soft potato gnocchi dressed with tomato sauce and basil. A simple and comforting dish, where the sweetness of the potatoes meets the acidity of the tomato.

Fresh homemade ravioli filled with ricotta and spinach, served with tomato sauce. A Sunday classic, delicate and tasty, with a soft and creamy filling.

Thick egg pasta dressed with sweet cherry tomatoes and savory raw ham. A balanced first course between sweetness and savoriness, fresh and aromatic.

Flat egg pasta dressed with authentic Genoese pesto. The aroma of basil is intense, enriched with pine nuts and cheese. A fresh, green, and very aromatic dish.

Spaghetti dressed with aromatic capers from Pantelleria and olives. A dish with a strong Mediterranean flavor, savory and fragrant, typical of Southern Italian cuisine.

Spaghetti served with fresh clams, garlic, oil, and chili pepper. A classic of seafood cuisine, flavorful with a pleasant cooking broth with a sea aroma.

Young lamb (abbacchio) baked with potatoes until golden. The meat is tender and flavorful, seasoned with rosemary and garlic. A traditional Roman festive main course.

Breaded and fried lamb chops (scottadito) or roasted, served with crispy zucchini. Juicy meat to be eaten with hands, accompanied by a delightful side dish.

Battered and fried lamb brains, served with zucchini. It has a creamy and delicate texture inside with a crispy crust. A dish for connoisseurs of traditional Roman cuisine.

Tripe slowly stewed in tomato sauce with mint and pecorino romano. A humble but flavorful dish, soft and aromatic. Enjoyed with bread for 'scarpetta' (sopping up the sauce).

Oxtail stewed at length with tomato, celery, and spices (sometimes cocoa). The meat becomes very tender and falls off the bone, the sauce is thick and rich. A masterpiece of Roman cuisine.

Thin slices of veal quickly cooked with prosciutto and sage, deglazed with white wine. They literally 'jump in your mouth' for their goodness and tenderness. A quick and flavorful main course.

Veal cut with the central bone (ossobuco), slow-braised and served with peas. The meat is tender and gelatinous, the marrow is a delicacy to be savored. A rich and succulent dish.

Thin slices of cold boiled veal, covered with a creamy sauce made from tuna, capers, and anchovies. A classic cold appetizer or main course, with a delicate and savory flavor.

Roast beef cooked in the English style, served in thin slices, usually pink in the center. Lean and flavorful meat, served cold or warm.

Hollowed-out zucchini filled with a mixture of meat or vegetables, baked. A light and flavorful dish, where the sweetness of the zucchini embraces the tasty filling.

Breaded and fried meat cutlet, served covered with a fresh salad of arugula and cherry tomatoes. The contrast between the hot, crispy meat and the fresh vegetables is delightful.

Thin slices of beef rolled around a savory filling, stewed with peas. The meat becomes tender in the sauce, a homemade and tasty dish.

Thin strips of beef quickly sautéed in a pan, often with arugula or balsamic vinegar. Tender and flavorful meat, a quick and light dish.

High-quality raw beef fillet, hand-chopped, seasoned with oil, lemon, spices, and sometimes egg. A dish for meat lovers, fresh and with a melt-in-your-mouth texture.

Chicken cooked stewed with colorful peppers, typical of Roman tradition. The chicken absorbs the sweet flavor of the peppers, creating a colorful and very tasty dish.

Chicken breast cooked with orange juice, creating a sweet and sour, fragrant sauce. A refined and aromatic way to enjoy chicken, light and flavorful.

A prized cut of meat (ribeye) grilled. It has marbling that makes it tender and flavorful during cooking. Usually served rare or medium-rare.

The most tender and lean cut of beef, grilled. It melts in your mouth and has a delicate flavor. Ideal for those seeking absolute tenderness.

Classic grilled beef steak. Flavorful and juicy, perfect for lovers of simple, genuine red meat.

Grilled beef steak cut into slices (tagliata), dressed with balsamic vinegar. The meat is juicy and the balsamic adds a sweet-sour note that enhances the flavor.

Lamb chops cooked over high heat on the grill ('scottadito' because they are eaten with very hot hands). Intense flavor and tender meat near the bone.

Whole or cut cockerel, marinated with aromatic herbs and then grilled. The skin becomes crispy and the meat remains moist and fragrant.

Chicken breast cooked on the grill. A simple, lean, and healthy dish, often served with lemon or salad.

Slice of mozzarella briefly cooked on the grill or wrapped in lemon leaves. The outside becomes slightly crispy or smoky while the inside melts.

Boiled shellfish salad served with raw vegetables (onion, tomato). Currently unavailable.

Clams cooked in a pan with oil, garlic, and parsley until they open. Served with their flavorful broth, often with croutons.

Delicate sole fillet baked with a side of potatoes. White meat, tender and light, suitable for those seeking a fine flavor.

Sole floured and cooked in butter with lemon juice and parsley. The fish is golden and flavorful, with a rich and citrusy butter sauce.

Baked Sea Bream with Potatoes and Cherry Tomatoes

Floured rings of squid and shrimp, fried until golden. Crispy and delicious, served hot with lemon wedges. The classic mixed fried seafood.

Desalted cod fillet baked, often with potatoes and herbs. Flaky white meat, firm and flavorful. A traditional Friday dish.

Battered and fried sole fillet, Roman style. Crispy and golden outside, soft inside. A typical Roman street food or appetizer.

Boiled asparagus served simply with olive oil and lemon. A light and detoxifying side dish.

Fresh and rich salad with green beans, potatoes, tomatoes, and basil. A side dish or light summer meal, dressed in the Italian style.

Boiled seasonal vegetables dressed with oil and lemon. Simple and healthy.

Leafy vegetables (like chicory or spinach) blanched and then sautéed in a pan with garlic, oil, and chili. Very flavorful.

Fresh salad with lettuce, tomatoes, and other raw seasonal vegetables. A refreshing side dish.

Fried potato sticks, crispy and golden. The most classic and beloved side dish.

Selection of typical Italian cheeses, often served with honey or jams. Ideal for tasting different varieties and ages.

Large bottle of mineral water, still or sparkling.

Small bottle of mineral water.

Non-alcoholic carbonated drinks such as cola, orange soda, or lemon-lime soda.

Beer, likely bottled or small/medium draft.

Pre-dinner alcoholic drink, such as Spritz or classic cocktails, to stimulate the appetite.

Typical short and strong Italian coffee, served in a cup. Intense and aromatic.

Hot herbal infusions or teas, digestive or relaxing.