Mejo ! "Cucina Romana"

A classic Roman street food. Fried ball of rice with tomato, with a heart of melting mozzarella that creates 'strands' similar to telephone wires when pulled apart. Crispy outside, soft inside.

Battered and fried zucchini flower, filled with mozzarella and anchovies. A perfect balance between the sweetness of the flower, the saltiness of the anchovy, and the creaminess of the cheese.

Salted cod fillet (salt-cured cod) dipped in a crispy batter and fried. The inside remains tender and juicy.

Rich and hearty stew of beans and pork rind cooked in tomato. A traditional peasant dish with an intense and rustic flavor.

Small portion of eggplant parmigiana. Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked.

Fried eggplant balls made with eggplant pulp, breadcrumbs, and cheese. Crispy on the outside and soft on the inside, usually served in a portion of three.

Pasta dressed with an emulsified cream of Pecorino Romano and toasted black pepper. A simple but technically complex dish, with a savory and spicy flavor.

Often called 'white Amatriciana', it is prepared with Pecorino Romano, black pepper, and crispy guanciale. Rich and flavorful.

Pasta dressed with raw eggs, Pecorino Romano, guanciale, and black pepper. The sauce becomes creamy with the heat of the pasta, without the use of cream.

Pasta with tomato sauce, crispy guanciale, Pecorino Romano, and a touch of chili pepper. A pillar of Roman cuisine with a decisive flavor.

Tripe stewed for a long time in tomato sauce with Roman mint and abundant pecorino. Tender and aromatic, it is a classic of Roman 'quinto quarto'.

Meatballs cooked in a white wine sauce. Delicate and flavorful.

Meatballs slowly cooked in tomato sauce. Tender and juicy, ideal for eating with bread (la scarpetta).

Chicken pieces stewed with sweet peppers. A traditional dish, especially in summer, where the flavors of the meat and vegetables blend.

Chicken browned in a pan with garlic, rosemary, vinegar, and white wine. A rustic dish with a decisive and aromatic flavor.

Pork sausage served with chicory sautéed in a pan with garlic and chili pepper. The bitterness of the chicory perfectly balances the fat of the sausage.

Thin slice of veal or beef breaded and fried. Simple, golden, and crispy.

Fresh vegetables available according to the season, usually sautéed in a pan or prepared simply.

Potatoes cut into sticks and fried in boiling oil. Golden and crispy.

Artichoke prepared according to tradition. 'Alla Romana' is stewed with garlic, parsley, and mint; 'Alla Giudia' is fried whole until it becomes crispy like a potato chip.

Rustic ciabatta bread, sliced and filled with abundant Nutella hazelnut cream. A simple, homemade dessert.

Oxtail stewed slowly with tomato, celery, raisins, pine nuts, and unsweetened cocoa. The meat is extremely tender and falls off the bone.

Historic dishes of poor Roman cuisine. Pajata is the intestine of milk-fed veal, coratella is a mix of offal (heart, lungs, liver) usually cooked with artichokes or onions.

Other daily specials that vary based on the chef's inspiration or market availability.