Lo Scopettaro

Slice of toasted bread topped with fresh tomato, olive oil, garlic, and basil. Crispy and flavorful, it's a classic Italian appetizer.

Toasted bread garnished with cannellini beans, grated pecorino cheese, and black pepper. A rustic and tasty combination typical of osterias.

Selection of aged Italian cured meats such as prosciutto, salami, and loin. Often served as a starter to share.

Layered fried eggplant flan with tomato sauce, mozzarella, and parmesan. Soft, rich, and stringy.

Tripe (beef offal) stewed in tomato sauce and served in a terracotta pot with plenty of pecorino cheese. A traditional peasant dish, very flavorful and tender.

Mixed lamb offal (heart, lungs, liver) cooked with onion and sometimes artichokes. Intense flavor and unique texture, served in a terracotta pot.

Stewed beans in tomato sauce served hot in a terracotta pot. A simple and nutritious side dish or appetizer.

Short pasta dressed with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper. An icon of Roman cuisine, rich and flavorful.

Pasta dressed with tomato sauce, browned guanciale, and pecorino cheese. Strong and slightly spicy flavor.

White version of Amatriciana, prepared with guanciale, pecorino, and black pepper without tomato. Intense and savory flavor.

Simple yet delicious dish with Roman pecorino cheese and abundant freshly ground black pepper. Creates a creamy, spicy sauce.

Long fresh pasta sautéed with garlic, oil, chili pepper, and sautéed chicory, finished with pecorino cheese. A mix of vegetal and spicy flavors.

Pasta dressed with the rich, dense sauce derived from the long cooking of oxtail stew. Meaty and deep flavor.

Two-colored egg pasta (yellow and green) dressed with a white or red sausage ragù. A hearty and tasty dish.

Pasta with milk-fed veal intestine (pajata) cooked in tomato sauce. The contents of the intestine (chyme) create a creamy and unique sauce. A dish for connoisseurs of Roman cuisine.

Oxtail stewed slowly with tomato, celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone.

Young lamb cooked with vinegar, rosemary, garlic, and sometimes anchovies. Rustic and aromatic flavor.

Meatballs made from boiled or ground meat, stewed in tomato sauce. Soft and flavorful, typical of home-style cooking.

Pieces of chicken browned and cooked with wine, vinegar, and herbs. A classic and tasty main course.

Milk-fed veal intestine served as a main course, usually stewed with tomato. Soft texture and characteristic flavor.

Second course of stewed tripe with tomato, mint, and Pecorino Romano. Strong flavor and tender texture.

Lamb offal sautéed in a pan, often with onions or artichokes. A traditional dish with a strong flavor.

Sautéed leafy greens (escarole endive) with oil, garlic, olives, and sometimes anchovies. Slightly bitter and savory taste.

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy on the outside and soft on the inside.

Wild green vegetable with a bitter taste, boiled and then sautéed with garlic and chili pepper.

Whole artichoke, cleaned and cooked upside down with garlic, parsley, and mint. Tender and aromatic.

Catalonian chicory sprouts served raw in a salad, dressed with a sauce of anchovies, garlic, and vinegar. Fresh and crunchy.

Layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Creamy dessert made with cream, sugar, and gelatin. It has a soft and velvety texture.

Custard made with eggs and milk, cooked in a water bath with a layer of liquid caramel. Sweet and delicate.

Traditional ring-shaped dry cookies, made with wine and covered in sugar. Excellent for dipping in dessert wine.

Mineral water in a large bottle.

Lager or pilsner beer in a medium-large bottle.

Sweet carbonated beverage with cola flavor.

Small carbonated soft drinks in single-serving format.

Local white wine from the Rome area, fresh and fruity. Half liter.

Local red wine from the Rome area, full-bodied and dry. Half liter.

Italian espresso coffee.

Basket of homemade bread.