La locanda di tizia e caio

A fixed-price set menu typical of 'Fraschetta' taverns in the Roman countryside. Includes a variety of appetizers like cold cuts, olives, fried items, vegetables, beans, and bruschetta, followed by pasta. Wine and drinks are included.

A kids' menu combo including french fries, a small 'Mickey Mouse' pizza, a fruit juice or soft drink, and a dessert.

Toasted bread slices rubbed with garlic and topped with various ingredients. Crunchy and savory.

A traditional mixed appetizer platter featuring a selection of cold cuts (salumi), cheeses, and preserved vegetables.

A selection of vegetarian appetizer items, typically including grilled vegetables, cheeses, and bruschetta.

Scamorza cheese melted in a terracotta dish, served with prosciutto crudo. Cheesy, salty, and savory.

A classic Roman salad made with crisp chicory shoots dressed with olive oil, garlic, and anchovies. Crunchy and fresh with a savory kick.

Fried zucchini flowers stuffed with buffalo mozzarella and shrimp, served with fried vegetables.

Mixed fried vegetables served in a paper cone (cartoccio).

Small fried mozzarella balls, breaded and crispy on the outside, melted inside.

Fried ricotta cheese bites. Soft and creamy interior with a light crispy crust.

A potato side dish, likely a house specialty recipe.

A single fried zucchini flower, typically battered and stuffed with mozzarella and anchovy.

Fried battered salt cod fillet. A traditional Roman street food, crispy outside and tender fish inside.

French fries.

Pasta with a spicy tomato sauce made with garlic, dried red chili peppers, and olive oil.

Roman pasta dish with a creamy sauce made from egg yolks, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper.

Traditional pasta with a sauce of tomato, guanciale, Pecorino Romano cheese, and sometimes chili pepper.

Minimalist Roman pasta with a sauce created from Pecorino Romano cheese, black pepper, and pasta water.

Often called 'white Amatriciana', made with guanciale, Pecorino Romano, and black pepper, without tomatoes.

Spaghetti Aglio e Olio. Simple pasta tossed with garlic, olive oil, and chili pepper.

Pasta served with the sauce from Coda alla Vaccinara, a rich oxtail stew.

Rigatoni with Pajata. Pasta with a sauce made from the intestine of a milk-fed calf, cooked with tomato. A Roman delicacy with a unique creamy texture.

Flat ribbon pasta served with porcini mushrooms.

Flat ribbon pasta served with a meat-based tomato sauce.

Creamy rice dish cooked with radicchio (bitter chicory) and Taleggio cheese.

Hearty pasta soup with either beans (fagioli) or chickpeas (ceci).

Potato dumplings baked and served in a terracotta pot with tomato sauce and mozzarella.

Potato dumplings with a truffle cream sauce.

Potato dumplings served with a sauce of speck (smoked prosciutto), Gorgonzola blue cheese, and walnuts.

Potato dumplings served with meat sauce.

Roman-style tripe stewed with tomatoes, mint, and Pecorino Romano cheese.

Traditional Roman oxtail stew, slow-cooked with vegetables, pine nuts, raisins, and bitter cocoa for a rich sauce.

A dish made from the heart, lungs, and liver of lamb or kid, typically sautéed with onions and artichokes.

Grilled lamb chops. 'Scottadito' means 'finger-burning', suggesting they should be eaten hot with your hands.

Veal cutlets topped with prosciutto and sage, cooked in white wine.

Thin sliced veal cooked with lemon sauce.

Danish beef steak, grilled.

Large Danish beef steak, grilled.

Pork chop seasoned with wild fennel.

Meatballs served in tomato sauce.

Grilled skewers of mutton or lamb, a specialty from the Abruzzo region.

Large hamburger patty made with Danish beef.

Chicory greens prepared either 'alla Giudia' (Jewish style), sautéed with garlic and chili (ripassata), or boiled with lemon (all'agro).

Roasted potatoes with herbs.

Mixed vegetables, either grilled or gratinated with breadcrumbs.

Mussels sautéed with white wine, garlic, and parsley, served with toasted bread.

Shrimp cocktail served with pink cocktail sauce.

Seafood salad with boiled mixed seafood (squid, shrimp, octopus, mussels) dressed with lemon and oil.

Spaghetti with clams, garlic, olive oil, and parsley.

Creamy risotto flavored with scampi (langoustine).

Spaghetti with mixed seafood (mussels, clams, shrimp, squid).

Linguine pasta served with lobster sauce.

Fried squid rings and shrimp.

Grilled large prawns.

Tomato sauce, oregano, and garlic. No cheese.

Classic tomato and mozzarella.

Tomato, mozzarella, and anchovies.

Tomato, mozzarella, artichokes, mushrooms, prosciutto, and egg.

Mozzarella, mushrooms, and sausage.

Mozzarella, sautéed broccoli, and sausage.

Tomato, mozzarella, and frankfurter sausage.

Tomato, buffalo mozzarella, and basil.

Mascarpone mousse served with Nutella and/or white chocolate.

House Tiramisu available in classic coffee, limoncello and pistachio cream, or strawberry (seasonal) flavors.

Crumbled pastry cake filled with either forest fruits and white chocolate, or Nutella.

Water.

Coca Cola in a glass bottle.

Sparkling white wine.

Draft beer.

Espresso coffee.