Ristorante Cotto e magnato

Thinly sliced cured ham served with fresh buffalo mozzarella. A classic Italian starter combining salty and creamy flavors. Best enjoyed by wrapping the ham around the cheese.

Slices of cured ham draped over sweet cantaloupe melon. A refreshing sweet and savory combination popular in summer. Eaten fresh and cold.

Small servings of fresh ricotta cheese made from buffalo milk. Creamier and richer than cow's milk ricotta. Often eaten with bread or honey.

A platter of assorted Italian cured meats such as salami, prosciutto, and mortadella. Savory and varying in texture. Perfect for sharing with bread.

Slices of grilled eggplant, often dressed with olive oil, garlic, and herbs. Smoky and tender. Served as a light vegetable appetizer.

A pairing of cheese (typically Pecorino) and fresh pears. A classic Roman combination of sharp, salty cheese and sweet fruit. Eaten together as a cold appetizer.

Octopus salad with potatoes, parsley, and olive oil dressing. The octopus is boiled until tender. A fresh and flavorful seafood dish.

White beans stewed in a tomato sauce with sage and garlic. Savory and hearty. A traditional Tuscan-style dish often served warm.

Broad beans sautéed with cured pork cheek (guanciale). A dish combining the earthy taste of beans with rich, salty pork fat. Typically served warm.

Fresh burrata cheese served with black truffle from Norcia. The creamy, buttery cheese pairs with the strong, earthy aroma of truffle. A luxurious appetizer.

Pasta soup with chickpeas. A comforting, thick broth flavored with rosemary and garlic. Eaten with a spoon.

A hearty soup of pasta and beans (usually borlotti or cannellini). Savory and dense, often with a tomato base. A classic Italian comfort food.

Pasta tossed with Pecorino Romano cheese and black pepper. Creamy from the emulsified cheese and starchy pasta water, with a sharp spicy kick. A Roman classic.

Pasta in a sauce of tomato, cured pork cheek (guanciale), and Pecorino cheese. Rich, savory, and slightly tangy. One of Rome's most famous dishes.

Twisted short pasta served with garlic, olive oil, chili, and sweet datterini tomatoes. A simple but flavorful sauce highlighting fresh ingredients.

Thick spaghetti-like pasta served with a rich tomato sauce containing pork ribs (spuntature). The meat adds deep flavor to the sauce. Hearty and filling.

Flat ribbon pasta with bitter radicchio and savory cured pork cheek. A balanced dish with contrasting flavors of bitterness and rich fat.

Homemade potato dumplings served with your choice of sauce. Soft and pillowy texture. A comforting traditional dish.

Pasta with a creamy sauce made from eggs, hard cheese (Pecorino), cured pork (guanciale), and black pepper. Rich, savory, and silky. Contains no cream.

Large tube pasta served with broccoli and cured pork cheek. The broccoli sauce coats the large pasta while the pork adds savory crunch.

Flat ribbon pasta served with a slow-cooked meat sauce. Rich and savory tomato-based sauce with ground meat. A Sunday lunch staple.

A variation of the classic Carbonara with added artichokes. The artichokes add an earthy flavor to the rich egg and cheese sauce.

Fettuccine pasta with a rustic homemade sauce, typically meat-based with local spices. Hearty and full of traditional flavor.

Pasta served with a spring vegetable stew called Vignarola (peas, fava beans, artichokes, lettuce). Fresh, green, and flavorful.

Large, roughly cut pasta squares served with chickpeas, clams, and pecorino cheese flakes. A unique mix of seafood and earthy legume flavors.

Ear-shaped pasta served with clams and zucchini. A light seafood pasta with a touch of sweetness from the vegetable.

A seafood twist on Carbonara using smoked swordfish instead of cured pork. Creamy egg sauce with a distinct fish flavor.

Homemade gnocchi served with clams and fresh arugula (rocket). Soft dumplings with briny seafood and peppery greens.

Italian sausages stewed with beans in a tomato sauce. A rustic and filling meat dish. Served warm.

Rabbit stewed 'hunter style' with tomatoes, wine, vegetables, and herbs. The meat is tender and flavorful. A traditional countryside dish.

Roman-style tripe simmered in tomato sauce with mint and pecorino cheese. The texture is soft and slightly chewy. A savory classic of Roman cuisine.

Meatballs cooked in tomato sauce. Tender and savory, made from ground meat and herbs. Typically eaten with bread to scoop up the sauce.

Fried meatballs served with mashed potatoes. Crispy on the outside and soft inside. A comforting dish often liked by all ages.

Chicken stewed with bell peppers. A traditional Roman dish where the chicken absorbs the sweet flavor of the peppers.

Thin slices of meat rolled with a filling (often cheese, herbs, or ham) and cooked in sauce. Tender and flavorful parcels.

Breaded and fried meat cutlets (usually veal or beef). Crispy golden coating with tender meat inside. Similar to schnitzel.

Thin strips of beef sautéed and served with fresh arugula, cherry tomatoes, and parmesan flakes. A light and quick meat dish.

Veal cutlets topped with prosciutto and sage, cooked in white wine and butter. Savory, salty, and aromatic. A famous Roman specialty.

Salt cod cooked in a tomato sauce with olives, capers, and oregano. The fish is flaky and salty, balanced by the acidic tomato sauce.

Squid stewed with peas in a light tomato or white wine sauce. Tender seafood with sweet peas. A classic Italian seafood stew.

Anchovy flan or bake served with vegetables. A savory baked dish highlighting the strong flavor of anchovies paired with seasonal vegetables.

Small pieces of veal stewed with porcini mushrooms and artichokes. A rich and earthy meat dish with premium vegetables.

Roman oxtail stew. The tail is slow-cooked for hours in tomato sauce with celery, pine nuts, and raisins until the meat falls off the bone. Rich and gelatinous.

Lamb offal (heart, lungs, liver) sautéed with onions and wine. A traditional Roman 'quinto quarto' (fifth quarter) dish. Strong distinct flavor.

Lamb offal sautéed with artichokes. The bitterness of the artichokes complements the rich flavor of the meat.

Roast Chianina beef (a premium Italian breed) served with mashed potatoes. The meat is lean and flavorful. Served sliced.

Lamb cooked 'hunter style' with vinegar, garlic, rosemary, and anchovies. A rustic and tangy meat dish typical of Roman cuisine.

Breaded and fried lamb chops. Crispy on the outside, tender and juicy on the inside. Served on the bone.

Steak from the Chianina cattle breed, famous for its quality. Grilled to preference. Rich beef flavor and tender texture.

Fillet steak of Chianina beef. The most tender cut, lean and soft. Grilled and served simply to highlight the meat quality.

Mixed green salad with fresh vegetables like tomatoes and carrots. Light and refreshing side dish.

Chicory greens, usually sautéed with garlic and chili pepper. Bitter and savory leafy greens typical of Rome.

Broccoli served steamed or sautéed. A simple green vegetable side.

Spinach, typically sautéed with butter or oil. Mild and tender greens.

Roasted potatoes with rosemary and herbs. Crispy outside and soft inside.

Sautéed mushrooms, seasoned with garlic and parsley. Earthy and savory.

Chicory shoots served raw in a dressing of anchovy, garlic, vinegar, and oil. Crunchy, fresh, and slightly bitter. A Roman seasonal specialty.

Whole artichokes trimmed and braised with mint, garlic, and oil. The heart is tender and flavorful. A classic Roman preparation.

House wine, available in white or red. Served in carafes. Typically a simple, drinkable local wine.

Small bottle of Peroni, a popular Italian pale lager. Crisp and refreshing.

Large bottle of Peroni lager. Good for sharing or for a larger thirst.

Large bottle of Nastro Azzurro, a premium Italian lager. Slightly more bitter and crisp than standard Peroni.

Bottle of mineral water (sparkling or still).

Canned soft drinks like cola, orange soda, or lemon soda.

Espresso coffee. Strong and served in a small cup. The traditional way to end a meal in Italy.

A glass of aged grappa, a grape-based pomace brandy. Strong digestif.

Bitter herbal liqueurs served as digestifs. Examples include Amaro del Capo, Montenegro, or Fernet.

Cake made with chocolate and hazelnuts. Rich and nutty, likely similar to a caprese cake or gianduja flavor.

Date cake with salted caramel. Sweet and sticky dessert.

Layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. A famous Italian dessert.

Cheesecake topped with mixed forest berries (berries, raspberries, etc.). Creamy with tart fruit topping.

Cake with orange cream and poppy seeds. A fragrant citrus dessert with a slight crunch.

Cake with pear and ricotta cheese filling. A classic combination, sweet and creamy.

Cake with pears and chocolate. A popular dessert pairing offering sweetness and richness.

Layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. A famous Italian dessert.

Lemon sorbet. A frozen dessert made from fruit juice and sugar. Refreshing and palate-cleansing.

Ice cream. Likely assorted flavors available.