L' Angolo Cottura Trattoria Roma

A chickpea stew served in a small earthenware pot, flavored with fresh ginger and rosemary. A warm, simple, and fragrant appetizer.

Cold soup made from raw vegetables (tomato, cucumber, pepper) served with crunchy croutons. Fresh and light.

A small, soft potato flan enriched with zucchini and the saltiness of Cetara anchovies. Gluten-free dish.

Potato flan with Roman zucchini and Greek Feta cheese. Delicate flavor with a salty note from the cheese.

Toasted bread slices topped with sautéed chard, spicy Calabrian 'nduja, and Grana cheese shavings. A mix of spicy and earthy flavors.

Crispy phyllo pastry roll prepared according to a Salento recipe, served on a warm Grana cheese cream.

Crispy phyllo pastry stuffed or accompanied by sweet roasted peppers, served on a creamy cheese base.

Rolled eggplant slices with a rich filling of spicy 'nduja, wild fennel, and sheep's ricotta. Intense and Mediterranean flavor.

Traditional salad of soaked stale bread, enriched in this version with fresh and crunchy vegetables. A rustic and fresh dish.

Variation of panzanella with cherry tomatoes, olives, capers, and anchovies. A very flavorful and umami-rich bread salad.

Oven-baked egg pasta with an autumn dressing of sausage, sweet pumpkin, and smoked scamorza cheese.

Thick spaghetti with a variation of puttanesca sauce (tomato, olives, capers) enriched with cod.

Classic Neapolitan dish with mixed pasta and potatoes, enriched with stringy smoked provola. Thick, creamy, and comforting.

Typical Puglian pasta with sweet roasted peppers and basil, served on a cheese cream and topped with crunchy bread.

Thick ridged pasta with crispy guanciale, Pecorino Romano, and black pepper. It is the ancestor of Carbonara and Amatriciana, without eggs or tomato.

Short tubular pasta with tomato sauce, guanciale, and pecorino, then baked to create a crust.

Fresh homemade pasta with Scarpariello sauce (cherry tomatoes and basil) and Caciocavallo cheese shavings.

Organic fresh pasta served with a surf and turf dressing: cannellini beans, mussels, and squid, with cherry tomatoes and basil.

Fresh pasta with a rustic dressing of crumbled sausage, slightly bitter sautéed chicory, and savory Pecorino cheese.

Garlic and oil spaghetti enriched with a cream of friggitello peppers and toasted bread flavored with walnuts.

Thinly sliced veal liver cooked with onions (Venetian style), served on a thyme potato base. A traditional and flavorful dish.

Vegetarian meatballs made from eggplant and basil, served on a cheese fondue. Inspired by the flavors of pasta alla Norma.

Very thin slices of raw beef marinated with citrus and ginger, served with arugula and a caper-flavored mayonnaise.

Layers of rösti (grated potato fritters) alternated with zucchini and veined Gorgonzola cheese.

Pieces of monkfish, breaded and seasoned with paprika, served on a sweet pumpkin cream flavored with sage.

Young beef rolls prepared Puglian style, served over melted Caciocavallo cheese.

Mixed meat meatballs (beef, pork, veal) cooked in tomato sauce, served with fresh Tzatziki sauce.

Lemon-flavored vegetarian chicory meatballs, served on a fava bean purée. A classic pairing from Puglian cuisine.

Layers of potato rösti seasoned with 'Norma' flavors: eggplant, tomato, and salted ricotta.

Fried and marinated sardines with onions, vinegar, raisins, and pine nuts (in saor), served on a potato base.

Potatoes cut and roasted in the oven, crispy outside and soft inside.

Oven-baked fennel with a gratinéed crust and orange aroma.

Chicory (slightly bitter leafy green) boiled and then sautéed in a pan with garlic, oil, and chili pepper.

Sweet and sour Sicilian stew of fried eggplant, celery, capers, and olives.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Dense and moist chocolate cake, served with a fresh lemon custard for contrast.

Shortcrust pastry tart filled with custard and preserved sour cherries.

No-bake dessert made with chocolate and dry biscuits, shaped like a salami.

Delicate spoon dessert on a lemon sponge cake base, decorated with white chocolate.

Vegan version of the classic cream pudding, flavored with saffron and served with crunchy cocoa crumbs.