La Vecchia Conca

Breaded and fried artichoke hearts until golden. Crispy outside and tender inside, they are a classic and delicious appetizer. Perfect for snacking on while hot.

Artichoke fried twice according to the Jewish-Roman tradition. The leaves become crispy like chips while the heart remains soft. Eaten entirely, leaf by leaf.

Filled ravioli served with the classic Roman sauce of pecorino and black pepper. The dish is enhanced by a cream of broccoli rabe and crispy pork cheek for a unique contrast of flavors. Bold and savory taste.

Fresh filled pasta with a melting center of provola cheese and eggplant. A classic Mediterranean combination, rich and flavorful. Served with a light dressing.

Homemade long pasta dressed with browned pork cheek and fresh artichokes. A rustic and flavorful first course, typical of Lazio tradition. Rich and enveloping texture.

Very thin egg tagliatelle typical of the Marche region, dressed with sautéed honey mushrooms. A dish with forest flavors, delicate yet aromatic. The pasta perfectly absorbs the dressing.

Fusilli served with a sweet cherry tomato sauce, topped with grated smoked dry ricotta. The sweet flavor of the tomato pleasantly contrasts with the smoky note of the cheese. Fresh and tasty.

Short and thick fresh pasta, typical of Campania, dressed with fresh anchovies and fragrant wild fennel. A seafood pasta dish with an intense Mediterranean flavor. Aromatic and tasty.

A highly sought-after traditional Roman soup, made with skate broth (arzilla) and Roman broccoli. Delicate fish flavor combined with the sweetness of the broccoli. A warm and comforting dish.

Large paccheri served with frog fish pulp and artichokes. A refined combination of sea and land. The pasta holds the flavorful sauce well.

Tender beef fillet cooked in a Barolo wine reduction. The meat is juicy and enriched with the intense aromas of the red wine. An elegant and substantial main course.

Floured and browned veal slices, deglazed with sweet Marsala wine. The sauce is creamy and slightly sweet. Tender and tasty meat.

Turkey breast slices cooked in a pan with white wine and sweet peas. A light and delicate main course. Suitable for those seeking a simple yet nutritious meal.

Roast pork loin served with baked potatoes. The meat is slow-cooked to remain tender and juicy. A classic Sunday main course.

Veal slices garnished with prosciutto and sage, cooked in white wine. An iconic Roman dish, quick and flavorful. The sage imparts an unmistakable aroma.

Tripe stewed in tomato sauce, flavored with Roman mint and abundant pecorino cheese. A humble but very flavorful dish, soft and aromatic. Typical Roman specialty.

Grilled cod fillet, served with sea asparagus (salicornia). The fish has firm and flavorful flesh, while the salicornia adds a briny and crunchy note. A light and refined dish.

Prized prawns (mazzancolle) prepared with a fragrant citrus sauce. The sweet taste of the crustaceans pairs with the acidity and freshness of orange and lemon. A fresh and elegant dish.

Prawns served with a special chestnut honey sauce. The bitter and intense flavor of the honey creates an interesting contrast with the sweetness of the crustaceans. An original gourmet dish.

Small floured cod fillets fried whole. Crispy and tasty, eaten piping hot, often with a squeeze of lemon. A classic fried fish dish.

Small cuttlefish slowly stewed with tomato and peas. The cuttlefish become very tender and the sauce is sweet and flavorful. Excellent served with homemade bread.

Boiled wild chicory then sautéed in a pan with oil, garlic, and chili pepper. It has a typical slightly bitter taste highly appreciated in Rome. Ideal side dish for flavorful meats.

Classic Italian lager beer, served on tap. Balanced and refreshing taste with notes of malt. Ideal for accompanying pizza or fried dishes.

Unfiltered Sardinian beer with a hazy appearance. It has a full flavor with notes of hops and a slight bitterness. Very thirst-quenching and full-bodied.

Sicilian beer enriched with sea salt crystals. Smooth and round taste with a characteristic savory note. Very aromatic and fresh.

Piedmontese premium blonde beer. Balanced, with moderate alcohol content and floral notes. Perfect for accompanying the entire meal.

Classic non-alcoholic carbonated drinks. Choice of cola, orange soda, or lemon-lime soda. Served cold.

Large bottle of natural oligomineral water. Light and suitable for accompanying meals.

Slightly sparkling water from the spring (natural effervescence). Aids digestion with its delicate bubbles.

World-famous sparkling water for its lively perlage. Bold and refreshing taste.

Classic Italian espresso coffee, short and intense. Served in a small cup. Ideal at the end of a meal.

Drink based on espresso coffee and frothed milk. Creamy and smooth. Typically drunk for breakfast or as a snack.

Espresso diluted with hot water. Less intense taste than espresso, to be sipped slowly.

Two shots of espresso in one cup. For those who want a double caffeine boost and a strong taste.

Decaffeinated coffee. All the taste of espresso but without caffeine.

Selection of hot teas or relaxing chamomile. Served with hot water and a separate tea bag.

Glass of Italian liqueur of your choice, such as herbal bitters or anise sambuca. Excellent as a digestif after dinner.

French wine distillate aged. Complex and aromatic flavor. To be savored slowly.

Blended whisky, round and accessible taste. Served neat or with ice.

American Tennessee Whiskey. Sweet taste with notes of caramel and smoked wood.

American Bourbon whiskey. Smooth and fruity, with hints of spices and honey.

Single malt whisky from a single distillery. Complex and characteristic taste.

High-quality aged Guatemalan rum. Sweet, dense and rich in aromas of chocolate and dried fruit.

Very popular aperitif cocktail based on Prosecco, Aperol, and soda. Bright orange color, sweet-bitter and refreshing taste.

French cocktail based on white wine and blackcurrant liqueur (cassis). Fruity and sweet taste.

Fresh cocktail based on Prosecco sparkling wine and mango pulp or juice. Sweet and exotic.

Fresh and mineral white wine from Lazio. Excellent with appetizers and Roman dishes.

Local white wine, savory and fruity. Pairs well with typical regional cuisine.

Classic white wine from the Castelli Romani. Floral and delicate, very drinkable.

Blend of Chardonnay, Sauvignon, and Trebbiano. Fresh, citrusy, and persistent.

Dry aromatic white wine. Intense aromas of tropical fruit and flowers, typical of the Terracina region.

White wine from Trentino-Alto Adige. Aromatic with notes of elderflower and tomato leaf.

Aromatic white wine from northern Italy. Unmistakable aroma of rose and lychee, full and spicy taste.

Mountain Chardonnay, elegant and fresh. Hints of apple and bread crust.

Light and fragrant white wine. Notes of floral and nutmeg.

Friulian white wine, fresh and citrine. Excellent acidity and hints of wildflowers.

White wine from Friuli Venezia Giulia. Fresh, lean, and pleasantly mineral.

Piedmontese white wine with structure. Notes of pear and almond, harmonious taste.

Famous and versatile Pinot grigio. Dry, clean, and fruity taste.

White wine from the northeast. Fresh and light, ideal as an aperitif.

Slightly sweet (amabile) Umbrian white wine. Soft on the palate.

Dry version of the classic Orvieto wine. Fresh and almondy finish.

Celebrated Marche wine. Structured and savory, excellent with fish.

Very aromatic Tuscan Vermentino. Fragrant with Mediterranean scrub and summer fruit.

Fresh and fragrant Campanian white wine. Notes of citrus and white flowers.

Structured and complex white wine from southern Italy. Notes of toasted hazelnut and honey.

Abruzzese white wine. Good acidity and structure, with notes of ripe fruit.

Sardinian Vermentino DOCG. Intense, mineral, and alcoholic, with hints of almond.

Fresh and savory Sardinian wine. Ideal with shellfish and seafood dishes.

Local white wine from Castelli Romani served by the glass. Simple and drinkable.

Sparkling white wine served by the glass. Lively and refreshing.

International red wine grown in Lazio. Spicy and enveloping with notes of black pepper.

Intense and spicy red wine. Soft tannins and persistent taste.

Classic Abruzzese red wine. Fruity, with notes of black cherry and plum.

Full-bodied and dry red wine. Excellent with red meats and cheeses.

Important and structured red wine. Complex and evolved taste.

Balanced and pleasant Umbrian red wine. Suitable for the whole meal.

Alto Adige Pinot Noir. Elegant and delicate red, with aromas of berries.

Piedmontese red wine with good acidity. Fresh, vinous, and drinkable.

Robust and fruity Piedmontese red wine. Typical and traditional.

The "King of Wines". Powerful Piedmontese red, complex and for long aging. Significant tannins and aromas of spices and leather.

Dry and almondy Piedmontese red wine. Pleasant and ready to drink.

Herbaceous and fragrant red wine. Typical notes of green bell pepper and spices.

Great Venetian wine from dried grapes. Alcoholic, velvety and very rich in aromas of ripe fruit and chocolate.

Sangiovese from the Tuscan Maremma. Warm, soft, and fruity.

Prestigious Tuscan red. Elegant, long-lived, and structured. An Italian excellence.

Historic vintage from one of the most famous producers in the world. A meditation wine, unique and exclusive.

The younger sibling of Brunello. Younger and fresher, but still elegant and full-bodied.

Very popular Tuscan red wine. Soft and balanced, easy to pair.

Historic Tuscan wine. Just the right amount of tannins, with aromas of violet and cherry.

Emilian sparkling red wine, dry version. Fresh, acidic, and palate-cleansing.

Slightly sweet sparkling red wine. Pleasant and fruity.

Powerful and sunny Apulian red wine. Rich in fruit and softness.

Abruzzese red wine served by the glass. Good balance and body.

Well-known semi-dry rosé wine. Fruity and drinkable.

Rosé obtained from Montepulciano grapes. Intense cherry color, vinous and fresh taste.

Rosé version of Primitivo. Fresh but with the typical structure of the Apulian grape variety.