Ristorante La Trincea

A rich assortment of Italian cured meats and cheeses for two people. Includes mixed cold cuts and tomato bruschetta. Perfect to share as a starter.

Fresh stretched-curd cheese made from buffalo milk. Served fresh with a side of arugula and cherry tomatoes. Delicate flavor and soft texture.

Thin slices of stewed pork loin, served cold or warm. Dressed with balsamic vinegar for a sweet and sour touch and fresh arugula.

A soft cream made from fresh whipped ricotta. Garnished with sweet honey and crunchy walnuts. A delicate appetizer that combines sweet and savory.

Tasting of various cheeses selected by the chef for two people. Accompanied by honey, walnuts, and flavorful bruschetta. Ideal for cheese lovers.

Small octopus stewed with tomato, olives, and capers. A traditional Neapolitan dish full of flavor. Tender and tasty.

Very thin slices of raw marinated grouper. Dressed with a light pesto of arugula and fresh tomatoes. A fresh and light seafood appetizer.

Boiled mix of mollusks and crustaceans served cold. Dressed with oil, lemon, and parsley. A classic fresh fish appetizer.

Raw swordfish sliced thinly. Marinated with citrus and olive oil. Delicate flavor and melt-in-your-mouth texture.

Boiled shrimp served in pink sauce (mayonnaise and ketchup). Served cold, often on a bed of lettuce. A classic and creamy appetizer.

Short pasta with simple tomato sauce and fresh basil. A light and traditional dish. Sweet and aromatic flavor.

Filled pasta served with a creamy mascarpone sauce and crispy speck. A rich and flavorful first course. Intense taste and velvety texture.

Short pasta with egg, pecorino, guanciale, and black pepper. A Roman cuisine classic. Creamy and savory.

Short pasta with a pecorino romano cream sauce and abundant black pepper. A simple dish but with a decisive and spicy taste.

Ring-shaped pasta with tomato sauce, guanciale, and pecorino cheese. Flavorful and slightly fatty due to the cured meat. A Roman classic.

Rice slowly cooked with zucchini and creamed with melted provola cheese. Creamy and delicate with smoky notes.

Creamy rice prepared with a walnut sauce. Rich flavor and crunchy texture from the walnut pieces.

Mashed potato bake enriched with cured meats, cheeses, and eggs, baked in the oven. Soft inside with a golden crust.

Rice creamed with a delicate shrimp-based sauce. Sweet crustacean flavor and velvety texture.

Small potato gnocchi with mussels, cherry tomatoes, and basil pesto. A fresh combination that unites sea and land.

Fresh egg long pasta with grouper fish sauce and orange zest. Refined and aromatic flavor.

Short pasta with creamy salmon sauce and fresh arugula added at the end. Rich flavor balanced by the arugula's bitterness.

Ring pasta served with a mix of seafood (mussels, clams, shrimp) and tomato. The classic seafood first course.

Prime cut of beef grilled. Juicy and flavorful, served to your desired doneness.

Grilled beef cut into strips, seasoned with oil and rosemary. A simple dish that enhances the flavor of the meat.

Grilled beef strips served with a side dish or mushroom sauce. Earthy and rich flavor.

The most tender cut of beef, simply grilled. Lean and tender meat, with a delicate flavor.

Beef fillet served with a dense sauce made from reduced Barolo red wine. An elegant dish with an intense flavor.

Grilled chicken breast sliced into strips, served on a bed of arugula, grana cheese shavings, and cherry tomatoes. Fresh and light.

Thin slices of floured meat, browned in a pan. Served with a fresh lemon sauce or a flavorful mushroom sauce. Tender and tasty.

Thin slices of raw swordfish, marinated with oil and lemon. A light and refreshing dish.

Grilled seafood skewers. Alternating prawns and calamari, crispy outside and tender inside.

Classic mixed fried seafood. Prawns and calamari rings, floured and fried until golden. Crispy and flavorful.

Tuna steak quickly cooked on the grill. The inside remains pink and juicy. Intense sea flavor.

Cuttlefish cut into strips and stewed with sweet peas and tomato. A very tender traditional dish.

Battered and fried cod pieces, served on a spicy chickpea cream. An interesting contrast between the crispy fish and the soft cream.

Mixed grilled summer vegetables (eggplant, zucchini, peppers). Light and colorful.

Potato sticks fried in boiling oil. Golden, crispy, and salted. The most classic side dish.

Potatoes cut into pieces and baked with rosemary and oil. Soft inside and crispy outside.

Boiled leafy green vegetables, then sautéed with garlic, oil, and chili pepper. A bitter and decisive taste.

Mix of lettuce, tomatoes, and other fresh raw vegetables. Light dressing of your choice.

Fried rice croquette with a melting mozzarella center, breaded and fried. Typical Roman specialty.

Potato croquette with parsley, eggs, and cheese, fried. Soft and flavorful.

Fried zucchini flowers in batter, stuffed with mozzarella and anchovies. A classic fried appetizer, crispy and tasty.

Battered and fried onion rings. Sweet and crispy.

Potato sticks fried. The most beloved snack or side dish.

Toasted bread slices simply seasoned with olive oil and oregano. Simple and fragrant.

Toasted bread seasoned with diced fresh tomatoes, garlic, and basil. The quintessential Italian appetizer.

Toasted bread topped with sautéed mushrooms. Rich and earthy flavor.

The most classic pizza with tomato, mozzarella, and basil. Simple and loved by all.

Simple pizza with only tomato sauce, oil, and oregano. No mozzarella.

Traditional pizza with tomato, garlic, oregano, and anchovies. Savory and decisive flavor.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, olives, and ham. A mix of varied flavors.

Pizza with tomato, mozzarella, and grilled or baked seasonal vegetables. Light and tasty.

White pizza without tomato, with potatoes, smoked speck, and provola. Inspired by mountain flavors.

White pizza with a blend of four different cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and intense.

White pizza with mozzarella, crumbled sausage, and champignon mushrooms. Flavorful and autumnal.

White pizza with mozzarella, canned tuna, and onions. A classic combination with a decisive flavor.

Delicate white pizza with mozzarella, salmon, and zucchini. Refined and tasty.

Pizza base baked with oil, salt, and rosemary. Crispy and flavorful, excellent on its own or as an accompaniment.

Fixed meat menu. Includes a first course, a second course with a side dish, dessert or fruit, and drinks. Excellent value for money.

Fixed fish menu. Includes a first course of seafood, a second course of fish with a side dish, dessert or fruit, and drinks.

Cup of fresh seasonal fruit cut into pieces. Often dressed with lemon juice and sugar. A light and healthy dessert.

Fresh cut fruit served with a scoop of ice cream. A perfect union of freshness and creaminess.

Cold spoon dessert, similar to ice cream but softer. Available in various flavors (e.g., chocolate, coffee, fruit).

Slice of the day's cake. Can vary between tarts, cream cakes, or chocolate cakes.

Special dessert prepared daily by the chef. A sweet surprise at the end of the meal.

Bottle of mineral water (still or sparkling) served in glass.

Large bottle of carbonated drink, ideal for sharing.

Single can of sweet carbonated drink.

Italian pale ale in small format. Balanced and refreshing taste.

Italian pale ale in large format. Ideal for accompanying pizza.

Imported beer in small format. Often has a more decisive or unique flavor compared to national ones.

Imported Beer 0.66L

Traditional Italian espresso. Intense, aromatic, and served in a small cup.

Herbal digestive liqueur served at the end of the meal.

Selection of strong alcoholic spirits. Ideal for finishing the meal or for sipping.