La Cantina di Dante

Cod fillets coated in a light batter and fried until golden. Crispy outside and soft inside, it's a classic appetizer of Roman tradition.

Fresh marinated anchovies, usually in vinegar or lemon with oil and aromatic herbs. A fresh and slightly tangy bluefish dish.

A revisited version of the classic Tuscan bread salad. Stale bread softened and seasoned with fresh cherry tomatoes, salmon cubes, and olives.

Very thin slices of raw amberjack served with fresh ricotta, green apple for a tart note, and hazelnuts for crunchiness.

Raw dentex fish, knife-cut. The sweetness of the fish is balanced by the acidity of the pomegranate and the crunchiness of the celery.

Small whole anchovies, floured and fried. Eaten whole, hot and crispy. A flavorful dish typical of seafood cuisine.

A mixed platter offering a variety of aged cured meats and local cheeses. Ideal for sharing as a starter.

Seasonal vegetables cut into pieces, battered, and fried. A crispy and delicious vegetarian appetizer.

A rustic traditional dish from the Ciociaria region. Usually a rich timbale or flan with local ingredients, flavorful and hearty.

Aged cured ham, hand-sliced. Hand-slicing preserves the texture and the sweet flavor of the fat.

Fresh stretched-curd cheese made from buffalo milk. It has a soft and elastic texture and releases whey when cut. Rich and milky taste.

Classic Roman street food. A rice croquette with tomato and a heart of melting mozzarella, breaded and fried.

Small fried choux pastry pizzetta. Simple and fluffy, often served with a sprinkle of cheese or tomato sauce.

Fried zucchini flower in batter, filled with mozzarella and anchovy. Crispy outside with a stringy and flavorful filling.

Long pasta seasoned with sea bream sauce, fresh cherry tomatoes, and crunchy chili peppers (crispy fried dried peppers).

A seafood variation of the classic Amatriciana. Guanciale is replaced by shrimp in a rich tomato sauce.

Fresh egg pasta (thick spaghetti type) with octopus ragu. Mint adds freshness and pecorino a savory note.

Spaghetti seasoned with garlic, oil, and chili pepper, enriched with pecorino cheese and bottarga (dried fish roe) for an intense sea flavor.

One of Rome's iconic dishes. Pasta with tomato sauce, crispy guanciale, and abundant Roman pecorino.

Long and thin fresh egg pasta served with truffle. A dish with an intense, earthy aroma, very refined.

Pasta seasoned with a cream of eggs (yolk), Roman pecorino, black pepper, and crispy guanciale. Rich and flavorful, without cream.

Slowly cooked rice with sweet pumpkin cream and flavorful pork sausage. A classic autumn pairing.

Patacche are a type of local fresh pasta, similar to large tagliatelle or maltagliati. Served with a special house sauce.

Soft potato gnocchi seasoned with a rich tomato sauce in which spare ribs have been cooked.

Sea bass fillet baked, covered with thin potato slices that become crispy during cooking.

Mixed fried and floured squid rings and shrimp. Golden and crispy, to be enjoyed with a squeeze of lemon.

Selection of fish and crustaceans fried in boiling oil. A rich dish that brings the flavors of the sea to the table.

Mackerel fillets delicately steamed, served with seasonings that enhance its flavor: mayonnaise, sweet onions, and aromatic bread.

A prized cut of tender grilled beef. Accompanied by creamy mashed potatoes and grilled sweet onions.

Traditional meatballs made with shredded boiled meat (typical of bollito), breaded and fried. Served with spicy green sauce and sweet onions.

Soft meatball cooked for a long time in tomato sauce. A classic Italian home-style dish.

Grilled beef steak served already sliced (tagliata). A generous portion designed for two people.

Pork spare ribs and sausages slowly cooked in tomato sauce, served with mashed potatoes. A very rich and flavorful dish.

Tripe (offal) stewed for a long time with tomato, Roman mint, and abundant pecorino cheese. A typical dish of Roman poor cuisine.

Potato sticks fried in boiling oil, hot and salted.

Escarole (leafy green) sautéed with oil, garlic, and olives. Slightly bitter and tasty flavor.

Dark leafy green vegetable with a bitter taste, blanched and then sautéed with garlic, oil, and chili pepper.

Choux pastry with a crunchy and sweet topping (craquelin), served with a rich chocolate sauce.

Rustic small cakes made with wine in the dough and covered with sugar. Dry biscuits typical of Lazio, excellent for dipping in wine.

A spoon dessert made with cream, milk, and sugar thickened with gelatin. It has a soft and velvety texture.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with bitter cocoa.