Ristorante Al Tinello D'Abruzzo dal 1964

An assortment of cured meats and mixed cold cuts. Often includes aged regional varieties. Typically enjoyed with bread or focaccia.

Aged mountain prosciutto, flavored with local herbs. It has a delicate and sweet flavor. Excellent to enjoy on its own.

Aromatic raw ham served with fresh buffalo mozzarella. The saltiness of the ham pairs with the milky sweetness of the buffalo mozzarella.

Tasting of mixed hard and soft cheeses. Varies based on availability. Perfect as a shared appetizer.

Typical Abruzzese skewers of small diced sheep meat. Cooked over charcoal, they are flavorful and juicy. Eaten by sliding the meat directly off the skewer.

Assortment of grilled or roasted seasonal vegetables. A light and vegetable-forward dish. Ideal for accompanying cured meats or cheeses.

Breaded and fried rice croquette with tomato, featuring a melting mozzarella center. Crispy outside and soft inside. Typical Roman street food.

A variation of the classic supplì prepared with rice deglazed with Montepulciano red wine. Rich and aromatic flavor.

Breaded and fried cylinder of mashed potatoes. Soft and creamy inside. A classic snack.

Potato croquette enriched with sautéed chicory and pecorino cheese. A union of bold and rustic flavors.

Large pitted green olives stuffed with seasoned minced meat, breaded, and fried. Tasty and crispy.

Battered and fried zucchini flower, usually stuffed with mozzarella and anchovies. Light and flavorful.

Salt cod fillet (desalted), battered and fried. Soft white fish with a crispy crust.

Small portions of polenta topped with a cream of pecorino cheese and black pepper. A warm and comforting appetizer.

Flatbread baked with extra virgin olive oil and salt. Ideal for accompanying cured meats and cheeses.

Homemade rustic bread with a crispy crust and soft crumb.

Hollow pasta dressed with tomato sauce, crispy guanciale, and pecorino romano. A classic Roman dish, savory and bold.

Pasta dressed with a cream of egg yolk, pecorino romano, guanciale, and black pepper. Rich, creamy, and without cream.

Long, thin egg pasta dressed with an emulsified cream of pecorino romano and ground black pepper. Intense and spicy flavor.

Fresh pasta dressed with aromatic saffron, sweet zucchini, and crispy guanciale. A balanced and colorful dish.

A variation of pasta alla Gricia (pecorino and guanciale) enriched with artichokes. Savory and tasty.

Fresh pasta with tomato and fresh basil, topped with creamy cold stracciata (the heart of burrata). Fresh and light.

Large egg pasta served with a rich, slow-cooked wild boar meat sauce. Robust and wild flavor.

Stuffed pasta served with a ragù made from prized Chianina beef. Classic and refined taste.

Stuffed pasta dressed with pistachio crumble or cream and crispy guanciale. A sweet and savory combination.

Flat egg pasta served with sautéed porcini mushrooms. Fragrant and with a woodland flavor.

Prized cut of grilled beef. Lean, very tender, and juicy meat.

Tender beef fillet served with a pistachio crust or sauce. A crunchy and aromatic touch.

Beef fillet served with a creamy sauce made from cream and green peppercorns. Smooth taste with a spicy touch.

Beef fillet served with porcini mushrooms. A classic earthy pairing rich in flavor.

Suckling lamb chops quickly grilled. Called 'scottadito' because they are meant to be eaten very hot with your hands.

Sheep meat skewers cooked over charcoal. Flavorful and succulent Abruzzese specialty.

Grilled beef served sliced (tagliata). Usually served rare or medium.

Beef tagliata served with sautéed porcini mushrooms on top or on the side. A rich and autumnal dish.

Classic grilled beef slice. Simple and tasty.

Young pork slow-roasted in the oven, served with potatoes. Tender meat and crispy rind.

Tripe stewed for a long time in tomato sauce with mint and plenty of pecorino romano. A very flavorful peasant dish.

Minced meat meatballs cooked in tomato sauce. Soft and tasty, often enjoyed with bread for 'scarpetta'.

A refined variation of meatballs, enriched with saffron and zucchini flowers. Delicate and unique flavor.

Chicory (a slightly bitter leafy green) boiled and then sautéed in a pan with oil, garlic, and chili pepper. A typical Roman side dish.

Assortment of fresh raw vegetables such as lettuce, tomatoes, carrots, and cucumbers. Dressed as desired.

Grilled red radicchio. The heat mellows the natural bitterness of the vegetable, making it sweeter.

Potato wedges or cubes baked with rosemary and oil. Golden on the outside and soft inside.

Potato sticks fried in boiling oil. Crispy and salty.

Broccoli rabe blanched and sautéed in a pan with garlic and oil. Flavorful and slightly bitter.