Ristorante Pecorino

A mix of traditional Roman fried items, battered and golden. Crispy and flavorful, ideal to start the meal.

Selection of vegetables prepared in various ways, grilled or in oil. A fresh and light dish that enhances the flavors of the garden.

Thinly sliced cured ham, sweet and savory. Melts in your mouth, perfect with fresh bread.

Classic mixed platter with cured meats, cheeses, and vegetables in oil. Offers a variety of typical Italian traditional flavors.

Combination of cured ham and a whole crispy fried artichoke, typical of Jewish-Roman cuisine. A pleasant contrast between the saltiness of the ham and the crispiness of the artichoke.

Boiled veal cartilage salad, served cold and dressed. Gelatinous and crunchy texture, delicate flavor enhanced by the dressing.

Simple dish based on eggs and potatoes. Soft and substantial, usually served in slices.

Artichoke wedges battered and fried until golden. Crispy outside and tender heart.

Cured ham served with fresh buffalo milk mozzarella. A classic Italian combination, fresh and creamy.

Fresh seafood salad with tender boiled octopus and raw or cooked artichokes. Dressed with oil and lemon, it offers a delicate and refined taste.

Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Decisive, savory, and slightly spicy flavor.

Spaghetti with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and very flavorful without the use of cream.

Pasta with guanciale, Pecorino Romano, and black pepper. Considered the white ancestor of Amatriciana, very savory.

Iconic Roman dish with creamy Pecorino Romano cheese and abundant black pepper. Intense, spicy, and very creamy flavor.

Short pasta in tomato sauce with garlic and chili pepper. A simple dish but with a spicy and lively flavor.

Spaghetti served with a tuna-based sauce. Simple and tasty seafood flavor.

Hot soup prepared with seasonal ingredients that vary daily. Comforting and ideal for a light meal.

Spaghetti with fresh clams, garlic, oil, and parsley. A "white" dish that enhances the natural flavor of the shellfish.

Fresh pasta cut into irregular shapes, sautéed with artichokes. Delicate flavor and rustic texture.

Homemade fresh egg pasta, served with a traditional sauce. Porous and ideal for holding the sauce.

Fettuccine served with fresh porcini mushrooms. Intense forest aroma and rich, earthy flavor.

Rolled veal slices with a savory filling, cooked in tomato sauce. Tender and tasty, served with their own sauce.

Oxtail stew cooked for a long time with tomato, celery, and herbs. The meat is very tender and falls off the bone.

Veal cut with bone, stewed with peas and tomato. Rich in flavor, with the marrow to be savored.

Thin slices of veal with cured ham and sage, deglazed with white wine. A quick, flavorful, and aromatic dish.

Thin strips of beef quickly sautéed in a pan. Simple and tender, often served with arugula or vegetables.

Cut of beef, usually lean, grilled or pan-fried. Decisive red meat flavor.

Grilled beef steak. Juicy and flavorful, served with a choice of side dishes.

Quickly grilled lamb chops at high temperature. To be eaten piping hot, often with your hands.

Floured and seared thin slices of meat, served with artichokes. Tender dish with a delicate taste.

Prime cut of veal, tender and lean, grilled or roasted.

The most tender cut of beef, grilled. Lean, soft, and with a refined flavor.

Layered baked dish of fried eggplant with tomato, mozzarella, and Parmesan. A rich, soft, and very flavorful dish.

Stewed tripe with tomato sauce, Roman mint, and Pecorino cheese. A traditional "poor man's" dish with an unmistakable flavor.

Veal cut with bone, cooked in a pan with herbs. Juicy and flavorful meat.

Braised veal morsels with tomato, aromatic herbs, and wine. A rustic and juicy dish.

Roast suckling lamb baked with potatoes. Tender and flavorful meat, flavored with rosemary.

Breaded and fried lamb chops, served with artichokes. Crispy outside and tender inside.

Mixed small fish, floured and fried. Crispy and flavorful, to be eaten whole.

Fresh fish of the day sold by weight (per 100g). Can be grilled, baked, or "acqua pazza" style.

Clams cooked in their natural broth. Pure sea flavor, perfect as an appetizer or light main course.

Fresh seasonal vegetables, boiled or sautéed. A simple and healthy side dish.

Mix of fresh raw vegetables such as lettuce, tomatoes, and carrots. Light and refreshing.

Choice of stewed artichoke with mint and garlic (Roman style) or whole fried and crispy (Jewish style). Two classics of local cuisine.

Potatoes baked with rosemary or fried in boiling oil. The classic side dish par excellence.

Catalonian chicory sprouts served raw with anchovy and garlic sauce. Crunchy, fresh, and slightly bitter.

Porcini mushrooms prepared sautéed or grilled. Rich flavor and meaty texture.

Selection of mixed cheeses, fresh and aged. Ideal to finish the meal or as an appetizer.

Fresh stretched-curd cheese made from buffalo milk. Juicy, soft, and with an intense milky flavor.

Pieces of aged Pecorino cheese. Savory and decisive flavor, excellent for nibbling.

Selection of fresh fruit based on seasonal availability. Sweet and natural.

Mixed fruit cup cut into small pieces, dressed with lemon juice or sugar. Fresh and thirst-quenching.

Slices of fresh pineapple. Sweet and tangy taste, perfect for cleansing the palate at the end of the meal.

Cup of small fruits like raspberries, blueberries, and blackberries. Sweet and aromatic flavor.

Selection of homemade desserts including Italian classics like tiramisu and fruit tarts. A sweet and genuine conclusion.

Creamy gelato made by hand. Available in various classic flavors.