Ristorante Garibaldi Dal 1970

Name: Ristorante Garibaldi Dal 1970
Price range: €8 - €60

★ 4.4 (1,448) $$Moderate

Appetizers

Foie Gras Scaloppa and Pan Brioche with Caramelized Onions and Currant Jam

Scaloppa di Foie gras e Pan brioche con Cipolle Caramellate e Marmellata di Ribes

Pan-seared fatty duck liver, served on sweet brioche bread. The richness of the liver is balanced by the sweetness of the onions and the acidity of the currants. Enjoyed with a knife and fork, combining all elements in one bite.

€25 ≈ $29.00

100% Iberian Breed Bellota Ham Patanegra

Jamon de Bellota 100% Razza Iberica Patanegra

Top-quality Spanish cured ham, from acorn-fed pigs. It has an intense, nutty flavor and a melt-in-your-mouth texture thanks to the intramuscular fat. Eaten plain, often by hand.

€28 ≈ $32.00

Raw is Better

Cruda è Meglio

Variation of Tartares and Carpaccios of various breeds and aging

A tasting dish that includes various preparations of raw meat, such as tartare (chopped meat) and carpaccio (thin slices). It offers different textures and flavor intensities based on the meat's aging. To be enjoyed raw, lightly seasoned.

€28 ≈ $32.00

Hand-Cut Fillet Tartare with Crispy Artichokes

Tartare di Filetto batutta al Coltello con Carciofi Croccanti

Raw fillet meat finely hand-cut, not ground. Served with fried or dried artichokes for a crunchy note. Fresh and delicate dish, enjoyed by mixing the meat with the crunchy garnish.

€18 ≈ $21.00

Artichoke Salad with Pears, Aged Pecorino Cheese, and Pomegranate

Insalata di Carciofi con Pere, Pecorino di Fossa e Melagrana

Fresh salad composed of thinly sliced raw artichokes, the sweetness of pears, and the savoriness of aged pecorino cheese. Pomegranate adds acidity and crunch. A light and refreshing appetizer.

€14 ≈ $16.00

Artichoke Flan on Fondue with Crispy Artichoke Julienne

Flan di Carciofi su Fonduta con Julienne di Carciofi Croccanti

Soft baked dish made with artichokes and eggs, served on a warm cream of melted cheese. Garnished with fried artichoke strips. Creamy and enveloping texture, ideal as a warm appetizer.

€14 ≈ $16.00

L'Alchimista Lactis

Selection of Local Lazio Cheeses

A platter of assorted cheeses from the Lazio region, produced locally. Includes varieties of different aging periods and milks (sheep, cow, goat). Usually enjoyed with bread or honey.

€16 ≈ $19.00

Parma Ham 30 months

Prosciutto di Parma 30 mesi

Italian cured ham aged for a long time (30 months) for a sweet and complex flavor. Sliced thinly, it has a soft texture. Classic Italian appetizer, excellent with bread.

€10 ≈ $12.00

DOP Buffalo Mozzarella (240g)

Mozzarella di Bufala dop (240g)

Fresh stretched-curd cheese made from buffalo milk. It has a thin rind and a juicy, milky interior. Delicate but characteristic flavor, eaten fresh, whole or sliced.

€8 ≈ $9.00

The Classics

Mezzemaniche Amatriciana

Mezzemaniche all' Amatriciana

Short tubular pasta dressed with tomato sauce, crispy guanciale (cured pork jowl), and Pecorino Romano. Decisive, savory, and slightly spicy flavor if included. A pillar of Roman cuisine.

€14 ≈ $16.00

Rigatoni alla Norcina

Short ridged pasta with a creamy sauce based on crumbled sausage and cream (or ricotta), typical of Umbria. Rich and flavorful, with notes of black pepper and sometimes truffle. A hearty and comforting dish.

€14 ≈ $16.00

Tonnarelli Cacio e Pepe

Thick spaghetti-like fresh pasta, dressed with an emulsified cream of Pecorino Romano cheese and abundant black pepper. Very savory and spicy taste. The creaminess comes from the pasta starch and cheese, without cream.

€14 ≈ $16.00

First Courses

Grandma Rosa's Tortellini

Tortellini di Nonna Rosa

with Skimmed Cream and Red Cow Parmigiano

Egg pasta filled with meat, served with a rich sauce based on high-quality cream and prized Parmigiano Reggiano. Delicate but very rich and nutritious flavor. Traditional Emilian dish.

€18 ≈ $21.00

Pappardelle with White Ragù

Pappardelle al Ragù Bianco

Thick egg pasta dressed with a meat ragù cooked without tomato. The meat is browned with vegetables and deglazed with wine or broth. Intense meat flavor and rustic texture.

€16 ≈ $19.00

Gratinated Paccheri with Pioppini Mushrooms and Black Truffle on Parmigiano Cream

Pacchero Gratinato con Pioppini e Tartufo Nero su Crema di Parmigiano

Large baked pasta tubes, served with pioppini mushrooms and prized black truffle. All laid on a Parmigiano fondue. Elegant dish with forest aromas and earthy notes.

€18 ≈ $21.00

Fettuccine with Ossobuco Ragù and Saffron

Fettuccine al Ragù di Ossobuco e Zafferano

Long flat pasta dressed with shredded ossobuco meat and enriched with saffron. Evokes the flavors of Milanese risotto but in a pasta version. Aromatic, golden yellow, and meaty taste.

€16 ≈ $19.00

Mancini Pastificio Spaghettoni with Lemon and Angus Tartare

Spaghettone al Limone pastificio Mancini con Tartare di Angus

Thick high-quality spaghetti dressed with a fresh lemon sauce and served with raw Angus beef tartare. Interesting contrast between the warm citrus pasta and the fresh raw meat. Fresh and aromatic.

€18 ≈ $21.00

Creamy Pumpkin Soup with Crispy Artichokes

Vellutata di Zucca con Carciofi Croccanti

Smooth and dense cream made from pumpkin, garnished with fried or toasted artichokes for crunchiness. Sweet pumpkin flavor contrasted by the slightly bitter note of the artichoke. Warm and light vegetarian dish.

€14 ≈ $16.00

The Meats

The Grigio Alpina

La Grigio Alpina

The oldest inhabitant of the Alps, small local breeders carry on the ancient tradition of grazing in high-altitude mountain pastures. This cattle breed is able to adapt to harsh climatic conditions. This context gives the meat excellent qualities, excellent external fat coverage, and pronounced marbling. Delicate and grassy flavor typical of alpine animals. This breed is a true jewel of our territory.

Prized beef from the Alps. It has good marbling (fat) that makes it tender and flavorful during cooking. The flavor is delicate with herbaceous notes. Generally grilled.

€9~ ≈ $10.00

Rubia Gallega

Flavorful Iberian breed, with an inimitable taste, still raised today according to ancient tradition by small breeders. Considered by many to be the best meat in the world thanks to its decisive and intense flavor.

Spanish beef famous for its yellowish fat and deep, mature flavor. Highly appreciated by connoisseurs for its intensity and tenderness. Grilled to enhance its aromas.

€9~ ≈ $10.00

The Marchigiana

La Marchigiana

Tender and tasty, particularly delicate flavor, fine grain and uniform marbling, low cholesterol and high protein content. Raised in the central regions of Italy, natural diet based on grass and hay. Excellence and local tradition.

Italian white beef, known for being lean but tender. Delicate and refined flavor. Grilled, often served rare to maintain juiciness.

€10~ ≈ $12.00

Danish

Danese

Unmistakable flavor given by the proportion of intramuscular fat, tender and juicy meat with a bright red color: its distinctive feature.

Beef characterized by a bright red color and good marbling. It is very tender and juicy due to the cattle's diet. A classic of grilled meat.

€6~ ≈ $7.00

Fillet

Filetto

The most tender cut of beef, free of fat and nerves. It has a delicate flavor and a melt-in-your-mouth texture. Usually served as a thick steak cooked on a griddle or grill.

€26 ≈ $30.00

Sliced Fillet

Tagliata di Filetto

Beef fillet cooked (usually rare or medium-rare) and then cut into thick slices before serving. Often seasoned with oil, salt, and pepper. Very tender and prized.

€26 ≈ $30.00

Main Courses

Chateaubriand Garibaldi (designed for 2 people)

Chateaubriand Garibaldi (pensato per 2 persone)

Central core of the Fillet served with New Potatoes and its Sauces

A large cut of beef fillet intended to be shared by two. It is the most prized and tender part of the animal. Served with side dishes and sauces to enhance its delicate flavor.

€60 ≈ $70.00

Braised Veal Cheek in Nebbiolo with Taragna Polenta

Guancia di Vitella Brasata al Nebbiolo su Polenta Taragna

Veal cheek cooked very slowly in Nebbiolo red wine until very tender (cuts with a fork). Served on polenta enriched with cheese and butter. Rich, gelatinous, and enveloping dish.

€26 ≈ $30.00

Veal Ossobuco with Mashed Potatoes

Ossobuco di Vitello con Purè di Patate

Cut of meat with the central bone containing marrow, slowly braised. The meat is very tender and flavorful. Accompanied by a fluffy mashed potato that captures the cooking juices.

€24 ≈ $28.00

Lamb Chops with Winter Aroma and Fondant Potatoes

Costine d'Agnello al Profumo d'Inverno con patate Fondant

Roasted lamb chops, flavored with winter herbs and spices. The meat is pink and juicy. Served with potatoes cooked in butter and broth until tender.

€24 ≈ $28.00

Roast Suckling Pig

Maialino da Latte al Forno

Young pig cooked whole in the oven. The skin becomes crispy while the internal meat remains extremely tender and juicy. Delicate and sweet flavor.

€22 ≈ $25.00

Boiled Meat Polpette on a Bed of Puntarelle and Mustard Mayonnaise

Polpette di Bollito su Letto di Puntarelle e Maionese alla Senepe

Polpette made with shredded boiled meat, breaded and fried or sautéed. Served with puntarelle (crispy chicory) and a creamy mustard sauce. A tasty way to revive the flavors of traditional boiled meat.

€18 ≈ $21.00

Desserts

Millefeuille with Chantilly Cream, Wild Strawberries, and Toasted Hazelnuts

Millefoglie con Crema Chantilly, Fragoline di Bosco e Nocciole Tostate

Layered dessert composed of crispy puff pastry and chantilly cream (sweet whipped cream). Enriched with small wild strawberries and toasted hazelnut crumble. Contrast of textures between crispy and creamy.

€9 ≈ $10.00

Leonforte Peach in a Bag with Cinnamon Crumble and Vanilla Ice Cream

Pesca nel Sacchetto di Leonforte con Crumble alla Cannella e Gelato alla Vaniglia

Dessert based on Leonforte peach (a prized Sicilian variety), served with cinnamon shortcrust pastry crumbs and ice cream. Combines fruity flavor, warm spices, and the freshness of ice cream.

€9 ≈ $10.00

Cream Puffs Filled with Pastry Cream Served with Hot Chocolate

Bigne Imbottiti di Crema Pasticcera Serviti con Cioccolato Caldo

Small choux pastry puffs filled with yellow vanilla cream. They are covered or accompanied by a hot dark chocolate sauce. Similar to profiterole.

€8 ≈ $9.00

Apple Strudel Served with Vanilla Cream and Whipped Cream

Strudel di Mele Servito con Crema alla Vaniglia e Panna

Thin pastry roll filled with cooked apples, raisins, pine nuts, and cinnamon. Served warm accompanied by vanilla sauce and whipped cream. Typical Northern Italian dessert, spiced and comforting.

€8 ≈ $9.00

Full Moon

Luna Piena

White Chocolate Sphere with Zabaione Ice Cream and Warm Raspberries

A spectacular dessert: a chocolate sphere containing custard-flavored ice cream and liqueur wine. Often melted at the table by pouring a warm raspberry sauce over it.

€9 ≈ $10.00

Tiramisù with "organic" Eggs

Tiramisù con Uova "bio"

The most famous Italian spoon dessert. Layers of ladyfingers soaked in coffee alternated with a cream of mascarpone and eggs. Dusted with bitter cocoa. Creamy and energizing.

€8 ≈ $9.00

End of menu

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