La Fraschetta di Porta Portese

A traditional mixed appetizer for one person. Includes a selection of cured meats, coppiette (dried meat), porchetta, cheeses, and pickled vegetables. Ideal for tasting various typical flavors.

A rich platter to share for two people. It offers a variety of cured meats, local cheeses, and pickled vegetables.

Slices of toasted bread seasoned with various homemade sauces that change according to the season. Crispy and flavorful.

Classic dish with aged prosciutto and fresh buffalo mozzarella. A balanced combination of the saltiness of the cured meat and the sweetness of the dairy product.

Fresh salad of tomato and buffalo mozzarella, dressed with oil and basil. Light and refreshing.

A fried specialty filled with pasta seasoned with cacio (pecorino) and pepper. Crispy outside and creamy inside.

Long pasta seasoned with a creamy sauce made from eggs, Roman pecorino, and crispy guanciale. An iconic Roman dish, rich and flavorful.

Short pasta served with tomato sauce, guanciale, and Roman pecorino. A decisive and slightly spicy flavor.

Considered the ancestor of Carbonara, it's pasta seasoned with guanciale, pecorino, and black pepper, without tomato or eggs. Savory and tasty.

Pasta seasoned with a thick cream obtained by emulsifying Pecorino Romano and black pepper with the cooking water. Simple but with an intense and spicy flavor.

Pasta with tomato sauce, garlic, and abundant chili pepper. A spicy and stimulating dish.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. Served with roasted potatoes. Tender and aromatic meat.

Roast suckling lamb served with potatoes, available only on Sundays. Very tender and flavorful traditional dish.

Tripe slowly stewed in tomato sauce, flavored with Roman mint and sprinkled with pecorino. A humble dish with a rich flavor and soft texture.

Lamb offal (heart, lungs, liver) cooked in a pan, often with onion or artichokes. Intense flavor and unique texture.

Oxtail stew cooked for a long time with tomato, vegetables, and celery. The meat becomes very tender and falls off the bone.

Half roasted chicken served with potatoes. Simple, flavorful, and with crispy skin.

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

Selection of fresh vegetables prepared according to seasonal availability (sautéed or grilled).

Large salad with tuna, fresh tomatoes, mozzarella, and sweet corn. A light main course or a rich side dish.

Porchetta served on a plate accompanied by warm focaccia with melted lard on top. A tasty and rich experience with savory fats.

Porchetta wrapped in batter and fried, served with homemade fries and a special pepper ketchup. Crispy and delicious.

Meatballs made with porchetta, fried and served with a thyme-flavored mayonnaise. Flavorful bites.

Oven-baked porchetta in a small pan with melted caciocavallo cheese. Hot and stringy dish.

Alternating layers of porchetta and potatoes, served with creamy stracciatella and a seasonal vegetable cream.

A sort of kebab filled with porchetta, fresh lettuce, tomato, and yogurt sauce, served with potatoes. A modern twist on tradition.

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

Cheesecake with a biscuit base. Available with chocolate, red fruits, or salted caramel topping.

Rich chocolate cake served with a scoop of vanilla ice cream. Delicious hot-cold contrast.

Truffle ice cream, a semi-frozen dessert with a soft center. Available in white chocolate, black, or pistachio variations.

Refreshing frozen fruit dessert. Excellent for cleansing the palate at the end of the meal.

Traditional dessert from Jewish-Roman cuisine. Shortcrust pastry filled with sweet ricotta and sour sour cherries.

Dry ring-shaped cookies made with wine. Crispy and rustic, often dipped in sweet wine.