Mejo de Betto e Mary

Diced and fried eggplant, then sautéed with tomato, garlic, and basil. A classic, flavorful, and soft side dish or appetizer.

Battered and fried Roman broccoli florets. Crispy on the outside and tender on the inside, a typical Roman appetizer.

Boiled and thinly sliced veal cartilage, dressed with a sauce of parsley, anchovies, capers, and garlic. Chewy texture and aromatic flavor.

Boiled beef or veal tongue, sliced or diced, dressed as a salad. A cold dish with a delicate flavor and tender texture.

Selection of cheeses of various ages accompanied by jams to enhance their flavor. A mix of sweet and savory tastes.

Dried and shredded horse meat in thin strips. Intense and savory flavor, fibrous but pleasant texture.

Strips of dried horse meat, seasoned with chili pepper and spices. A rustic, spicy, and chewy snack.

A revisited version of the peasant dish made with soaked stale bread, enriched with fresh ricotta, red onion, and a touch of balsamic vinegar.

Pasta dressed with the sauce from oxtail alla vaccinara (tomato, celery, raisins, pine nuts, cocoa). Rich and complex flavor.

Pasta (usually rigatoni) with the small intestine of milk-fed veal (which still contains chyme), cooked in tomato sauce. Unique, creamy, and strong flavor.

Pasta dressed with a sauce made from chicken giblets (liver, heart, gizzards) and mushrooms. A rustic and intense flavored dish.

Fresh pasta filled with ground horse meat and spices. Usually served with tomato sauce or butter and sage.

Classic Roman dish with crispy guanciale, tomato, and Pecorino Romano cheese. Decisive and savory flavor.

Pasta dressed with eggs, Pecorino Romano cheese, guanciale, and black pepper. Creamy, rich, and without cream.

Ancestor of carbonara and amatriciana: pasta with crispy guanciale, Pecorino Romano cheese, and pepper. No tomato or eggs.

Iconic dish with Pecorino Romano cheese cream and abundant black pepper. Simple but with a spicy and enveloping flavor.

Vegetarian version of carbonara, where guanciale is usually replaced by zucchini or other vegetables, maintaining the egg and pecorino cream.

Pasta dish that highlights guanciale, likely a rich variation of Roman classics.

Ox tail stewed for a long time with tomato, celery, and spices. The meat is very tender and falls off the bone.

Veal tail cooked with vinegar, rosemary, and garlic. Aromatic flavor and gelatinous, succulent meat.

Veal glands (thymus or pancreas), sautéed with ham. Soft texture and delicate flavor enhanced by the cured meat.

Mixed lamb offal (heart, lungs, liver) stewed with abundant onion. A very flavorful traditional peasant dish.

Milk-fed veal intestine prepared without tomato, likely grilled or stewed with herbs. Particular and intense flavor.

Tripe stewed with tomato sauce, Roman mint, and pecorino cheese. Soft and fragrant.

Tasting platter including various samples of Roman specialties and offal.

Breaded and fried lamb chops. Crispy, hot, and juicy.

Grilled beef cut. Simple and tasty.

Thin strips of beef quickly sautéed and served on a bed of fresh arugula. Light and aromatic.

Typical Abruzzese lamb skewers, grilled. Characteristic and intense flavor.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - burnt fingers).

Fresh pork sausages grilled.

Grilled horse meat steak. Lean, red, iron-rich meat with a sweetish flavor.

A prized and very tender cut of horse meat, grilled.

The diaphragm of the horse, a very flavorful and fibrous cut of meat, excellent grilled.

Horse meat rolls stuffed with lard, garlic, and parsley, cooked on a spit or grilled.

Small grilled birds. Delicate and flavorful meat.

Mixed field herbs blanched and then sautéed with garlic and chili pepper.

A soft flan combining potatoes and spinach, possibly gratinated.

Very thinly sliced and fried potatoes, similar to chips but homemade.

Roman spring side dish made with artichokes, fava beans, peas, and lettuce stewed together.

Fresh mix of raw vegetables such as lettuce, radicchio, tomatoes, and carrots.

Grilled radicchio heads. The slightly bitter flavor is softened by cooking.

Bottled mineral water.

House wine served in a carafe, usually local white or red.

Small bottle of classic Italian lager beer.

Classic Italian beer in a large sharing bottle.

Non-alcoholic carbonated beverage, small size.

Non-alcoholic carbonated beverage, large size.

Italian espresso.

Herbal digestive liqueur, served after the meal.