Lo Sgobbone Da Pippo

A rich assortment of house appetizers that varies daily. Typically includes cured meats, cheeses, and vegetables prepared in various ways. Ideal for sharing to taste different specialties.

High-quality aged raw ham, sweet and delicate. Served in thin slices that melt in your mouth. An Italian classic appetizer.

Classic pairing of sweet Parma ham and fresh, juicy melon. Light and refreshing. Perfect as an appetizer on hot days.

Fresh summer pairing of salty raw ham and sweet, juicy melon. Light and refreshing. Perfect as an appetizer on hot days.

Short pasta with a creamy pink sauce made from cream, tomato, and ham. Delicate and enveloping flavor. A rich and substantial dish.

Fresh pasta similar to spaghetti but thicker, with pecorino romano cream and abundant black pepper. Intense, salty, and spicy flavor. A pillar of Roman cuisine.

Pasta with tomato sauce, crispy guanciale (or pancetta), and pecorino cheese. Savory flavor with a spicy note. A beloved traditional dish from Lazio.

Considered the ancestor of Amatriciana, it's a 'white' pasta with crispy guanciale/pancetta, pecorino, and pepper. Decisive and very savory flavor. Rich in umami.

Famous Roman pasta with a creamy sauce of eggs, cheese (pecorino/parmesan), and peppery guanciale/pancetta. Rich, velvety, and substantial. Does not contain cream.

Thin fresh pasta with a simple sauce of fresh tomato and basil. Light and Mediterranean flavor. An timeless classic.

Fresh pasta sautéed with tender artichokes, garlic, and parsley. Delicate and vegetal flavor. Lightly dressed with olive oil.

Fresh egg pasta with butter and truffle. Intense and earthy aroma, refined taste. A prized dish for truffle lovers.

Soft potato gnocchi, handmade, served with a rich meat sauce. Soft texture and comforting home-style flavor.

Irregularly shaped pasta sautéed with fragrant porcini mushrooms, garlic, and a touch of chili pepper. Woody and aromatic flavor.

Thin egg pasta with amberjack sauce (prized fish), cherry tomatoes, and herbs. Delicate but flavorful seafood taste. A refined dish.

Short twisted fresh pasta with a savory sauce of olives, capers, cherry tomatoes, and chili pepper. Decisive, salty, and slightly spicy flavor.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. Often served 'white'. Fresh and savory seafood flavor.

Large egg pasta with a rich sauce of porcini mushrooms, crumbled sausage, and cream. Robust, creamy, and very flavorful dish.

Thick and creamy bean soup with short egg pasta. A humble traditional dish, nutritious and comforting. Rustic and sweet flavor.

Traditional soup of chickpeas and pasta. Creamy, flavorful, and often flavored with rosemary. A warm and substantial dish.

Creamy first course based on stewed potatoes and pasta. Rich in starch, dense, and satisfying. Simple and home-style flavor.

Lentil soup with short pasta. Earthy flavor and rich in iron. A healthy and traditional dish.

Breaded and fried veal cutlet, served with a fresh salad of arugula and cherry tomatoes on top. Contrast between the hot crispiness of the meat and the freshness of the vegetables.

Soft beef meatballs in tomato sauce, served with mashed potatoes. A classic dish, loved by all for its simplicity and goodness.

Roasted veal cut cooked in the oven with potatoes. The meat is tender and juicy, served with its cooking juices. Typical Roman specialty.

Veal morsels slowly braised with vegetables and tomato. Very tender meat that falls apart easily. Very flavorful.

Simply grilled beef steak. Intense flavor of roasted meat. To be enjoyed rare or well-done as preferred.

Prized cut of grilled veal. White, lean, and delicate meat. Light and refined flavor.

Pieces of lamb browned and stewed with vinegar, garlic, and rosemary. Rustic Roman dish with a decisive and aromatic flavor. The meat is tender and flavorful.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito'). Crispy outside and tender inside. Typical lamb flavor.

Cod fillet stewed with tomato, raisins, and pine nuts. A sweet and sour balance typical of Roman Jewish cuisine. Soft and flavorful fish.

Young roasted pork with crispy rind and tender meat, flavored with herbs. Served with roasted potatoes. A festive and very tasty dish.

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula. A light and quick dish. Arugula adds a spicy and fresh note.

Cut of veal with the central bone containing marrow, stewed with tomato and peas (often). Gelatinous and very tender meat. Very flavorful.

Thin slices of meat rolled with a savory filling and cooked in tomato sauce. Served with purée. A home-style dish rich in flavor.

The most tender and prized cut of beef, grilled. Lean and melt-in-your-mouth. Best enjoyed rare or medium.

Tripe stewed for a long time with tomato, mint, and pecorino romano. A humble dish but very rich in flavor and tradition. Soft and unique texture.

Pieces of rabbit browned and deglazed with wine and herbs. Lean and flavorful white meat. Rustic and aromatic taste.

Thin slices of cold boiled veal covered with a creamy sauce made from tuna, mayonnaise, and capers. A classic appetizer or cold summer dish.

English-style roast beef, served cold or warm in thin slices with potatoes. The inside remains pink. A light and protein-rich dish.

Roast beef sliced very thinly like carpaccio, dressed with arugula, parmesan shavings, oil, and lemon. Very fresh and flavorful.

Boiled and mashed potatoes whipped with milk and butter. Creamy and fluffy. A classic accompaniment to stewed or roasted meat.

Potatoes cut into pieces and baked until golden and crispy outside. Flavored with rosemary. A universal side dish.

Typical Roman green leafy vegetable, with a slightly bitter taste. Usually sautéed in a pan with garlic and chili pepper. Excellent for 'cleansing' the palate.

Cabbage variety with a characteristic shape and sweet taste. Boiled or sautéed. Rich in vitamins and flavor.

Broccoli rabe or similar vegetable, slightly bitter and spicy. Sautéed in a pan. A flavorful side dish typical of central-southern Italy.

Simple salad of lettuce or fresh leafy greens. Light and refreshing. Dressed as desired with oil and vinegar.

Salad with various types of leaves, tomatoes, carrots, and other raw vegetables. Colorful and healthy.

Whole artichoke cleaned and cooked upside down with oil, garlic, and mint. Very tender and aromatic. An institution of Roman cuisine.

Raw puntarelle (chicory shoots), crunchy and slightly bitter. Served with a savory sauce of anchovies, garlic, and vinegar. Roman seasonal specialty.

Aged hard cheese with a granular texture. Rich and savory flavor with notes of dried fruit. Served in shavings or pieces.

Aged sheep's milk cheese, very salty and flavorful. Hard, white paste. Typical of Lazio, often used grated but also excellent as a table cheese.

Medium-aged sheep's milk cheese. Less hard and salty than Pecorino Romano, sweeter and softer. Balanced flavor.

Fresh stretched-curd cheese made from buffalo milk. Shiny and elastic exterior, soft and milky interior. Unique and delicate taste.

Stretched-curd cheese (scamorza) cooked on the grill until melted and slightly crispy outside. Flavorful and stringy.

Creamy spoon dessert made with milk and eggs with a layer of liquid caramel. Smooth and pudding-like consistency. Sweet and vanilla flavor.

Shortcrust pastry tart filled with sour cherry jam. Perfect balance between sweet and sour. Typical Roman Jewish dessert.

Spectacular dessert based on sweet chestnut purée and whipped cream, often with meringue. Rich and autumnal.

Famous chocolate cake filled with a thin layer of apricot jam and covered with chocolate glaze. Intense and decadent flavor.

Soft pastry cream covered with a crust of crunchy caramelized sugar. Eaten by breaking the surface with a spoon.

The most famous Italian dessert: layers of coffee-soaked biscuits alternating with mascarpone cream. Dusted with cocoa. Creamy and energizing.

Classic tart with a shortcrust pastry base filled with pastry cream and topped with pine nuts and powdered sugar. Delicate and lemon-scented dessert.

Cold dessert similar to ice cream but more airy, enriched with pieces of crunchy nougat. Sweet taste of honey and nuts.

Classic ice cream with egg custard and vanilla. Simple, rich, and velvety.

Ice cream made with roasted hazelnut paste. Aromatic and nutty flavor.

Dark or milk chocolate ice cream. Creamy and indulgent for cocoa lovers.

Mix of fresh seasonal fruit cut into small pieces. Often dressed with lemon juice and sugar. A light and healthy dessert.

Fresh strawberries served as preferred: plain, with sugar and lemon, or with cream.

Small, very fragrant and sweet wild strawberries. A rare and flavorful delicacy.

Slices of fresh pineapple. Sweet and sour tropical fruit, excellent for ending a meal thanks to its digestive properties.

Classic Italian espresso. Strong, concentrated, and aromatic, served in a small cup. Traditionally concludes the meal.

Decaffeinated version of espresso. Maintains the coffee flavor but without the stimulating effect.

House wine served in a carafe, usually local. Served in a one-liter carafe, you pay based on consumption.

Bottled or draft beer. A sparkling and refreshing alcoholic beverage made from malt and hops.

Sweet carbonated beverage with cola flavor. Famous worldwide.

Sugar-free version of Coca Cola. Same characteristic taste but with zero calories.

Sweet lemon-lime flavored carbonated beverage. Sweet, transparent, and thirst-quenching.

Sweet orange-flavored carbonated beverage. Bright orange color and fruity flavor.

Renowned Italian sparkling wine, aromatic and fresh. Fruity and floral notes with a fine perlage. Excellent as an aperitif.

Selection of white wine from the Ruggeri farm. Likely a Prosecco or quality local wine.

Dry white wine from Abruzzo. Fresh, with good acidity and notes of white fruit. Versatile at the table.

Structured and mineral indigenous white wine. Intense aromas and savory taste. Excellent with fish and white meats.

Fresh and fragrant white wine from Campania. Notes of citrus and white flowers. Very pleasant and easy to drink.

Full-bodied and fruity red wine from Abruzzo. Soft tannins and notes of sour cherry. Very suitable for meat dishes.

Red wine produced by the renowned Masciarelli winery. Likely a classic Montepulciano, balanced and reliable.

Tuscan red wine based on Sangiovese. Dry, warm, and slightly tannic. Pairs well with pasta with ragù and red meats.

International red wine grown in Lazio. Spicy, with notes of black pepper and ripe red fruits. Structured and enveloping.

Prized Riserva version of Montepulciano. Complex, intense, with notes of spices, chocolate, and vanilla from aging in wood. Wine for meditation or with great roasts.

Elegant and fruity Tuscan red wine, the younger sibling of Brunello. Good structure but fresher and more immediate. Excellent with grilled meats.