Passpartout Ristorante, Roma - Borgo Pio, 50

Whole artichoke stewed with garlic, parsley, and mint. Tender and flavorful, it's a classic of Roman cuisine.

Seasonal vegetables cooked in the Josper charcoal oven for a smoky flavor. Served with creamy stracciatella cheese and aromatic oil.

Raw shrimp tartare seasoned with spicy 'nduja oil and fresh cheese. A fresh appetizer with a spicy touch.

Salmon marinated with citrus juice, served with fresh arugula and crisp apples. Light and aromatic.

Thin slices of roast beef served cold with a creamy tuna sauce. Garnished with crispy fried capers.

Vegetarian meatballs made from eggplant and smoked cheese. Served in tomato sauce.

Breaded and fried buffalo mozzarella bites. Served with a spicy sauce made with Calabrian 'nduja.

Codfish meatballs. Served with a creamy garlic sauce (aioli).

Shrimp wrapped in fine kataifi pastry and fried until golden. Crispy outside and tender inside, with spicy sauce on the side.

Small breaded and fried chicken bites. Served with a light yogurt sauce.

A mixed platter to taste three types of meatballs: eggplant, codfish, and buffalo mozzarella. Ideal for sharing.

Assortment of mixed cold cuts from the Lazio region. Served with homemade pickled vegetables.

Assortment of typical cheeses from the Lazio region. Accompanied by fig jam and honey to enhance their flavor.

The four classics of Roman cuisine: Amatriciana (tomato and guanciale), Cacio e Pepe (pecorino and pepper), Carbonara (egg, guanciale, pecorino) or Gricia (guanciale and pecorino). Fresh pasta and intense flavors.

Egg pasta tossed with high-quality butter and aged Parmigiano Reggiano. An extremely creamy and rich dish.

Fresh ricotta and lemon zest filled pasta. Dressed with oven-roasted cherry tomatoes and fragrant thyme.

Fresh spaghetti with a flavorful anchovy and cherry tomato sauce. Enriched with crispy toasted breadcrumbs.

Short pasta served with clams and cherry tomatoes. All flavored with fresh lemon zest.

Rigatoni dressed with fresh tuna, Taggiasca olives, tomato, and oregano. Topped with crispy capers.

Creamy risotto served with raw red shrimp tartare. Garnished with fresh burrata and pistachio granules.

Homemade lasagna with premium Fassona meat ragù. Cooked in the charcoal oven for a rustic flavor.

Thick pasta similar to spaghetti, dressed with a cream of pecorino cheese and abundant black pepper (Cacio e Pepe).

Rustic handmade spaghettoni served with tomato sauce, crispy guanciale, and pecorino cheese.

Short pasta in rings, dressed with the classic carbonara sauce: eggs, pecorino, and guanciale.

Ricotta and lemon filled ravioli, served with roasted cherry tomatoes and thyme. Fresh and light.

Sweet pumpkin and ricotta ravioli dressed with butter and sage. Enriched with almonds and cooked must.

Irregularly cut spelt pasta, served with chickpeas and prawns. A rustic and nutritious dish.

Soup prepared daily with seasonal ingredients. Ask the staff for the soup of the day.

Whole rooster flattened and grilled for crispy skin. Served with paprika potatoes.

Tender grilled beef fillet. Served with broccoli and potatoes.

Salmon fillet served with soy sauce and agretti (monk's beard). Umami flavor and soft texture.

Quickly seared tuna, served on stir-fried pak-choi. Flavored with ginger and pistachios.

Fresh salad with buffalo mozzarella, mixed greens, and cherry tomatoes.

Classic American salad with lettuce, grilled chicken, bacon, croutons, and parmesan flakes. Dressed with Caesar sauce.

Mediterranean salad with cucumbers, tomatoes, Feta cheese, olives, and onion. Dressed with oregano.

Arugula salad with slices of crisp apple and shavings of aged Parmigiano. Dressed with balsamic vinegar from Modena.

Summer salad with creamy burrata and sweet peaches. Enriched with crunchy hazelnuts, radishes, and fresh mint.

Beef burger with Roman ingredients: sautéed chicory, pecorino cheese, and crispy guanciale. Served with fries.

Classic beef burger with crispy bacon, melted cheddar cheese, lettuce, and tomato. Served with fries.

Vegetarian burger with grilled seasonal vegetables, chicory, and pecorino cheese. Served with fries.

Classic French fries, golden and crispy.

Roasted potatoes cooked in the Josper oven for a smoky flavor.

Fresh seasonal green salad.

Cooked broccoli, served sautéed or steamed.