Ristorante Salvi - Locanda delle Corse

Aged raw ham typical of the Amatrice area. Intense and savory flavor, soft texture. Served thinly sliced as an appetizer.

Potatoes cooked and then sautéed until crispy and flavorful. A rustic and hearty side dish or appetizer.

Fresh anchovies breaded and fried in boiling oil. Bluefish with an intense sea flavor, crispy outside and tender inside.

Mixed mollusks (mussels and clams) sautéed in a pan with oil, garlic, and parsley. Often served with toasted bread to soak up the sauce.

Desalted cod fillet, coated in batter and fried. A Roman street food classic, crispy and golden.

Whole artichoke deep-fried according to Jewish-Roman tradition. The leaves become crispy like potato chips, while the heart remains tender.

Artichoke stewed upside down with oil, garlic, parsley, and mint. Soft texture and aromatic flavor.

Soft corn polenta served with a rich tomato sauce, pork ribs (spuntature), and sausage. A robust winter dish.

Short pasta dressed with tomato sauce and milk-fed veal intestine (pajata). The cooking creates a creamy and decisive sauce. A symbol of Roman cuisine.

Fresh egg pasta filled with meat, served in hot broth. Delicate and comforting flavor.

Soft potato gnocchi dressed with a classic minced meat and tomato ragù. A rich and homemade dish.

Egg fettuccine simply dressed with butter and sauce (usually tomato or meat). Delicate and traditional flavor.

Thick egg pasta dressed with a slow-cooked wild boar meat ragù. Intense, wild, and very flavorful.

Fresh egg pasta sautéed with porcini mushrooms. Earthy, aromatic, and umami-rich flavor.

Fresh pasta similar to spaghetti alla chitarra, dressed with crispy guanciale and artichokes. A savory and tasty combination typical of Lazio.

Fresh ricotta filled pasta. Delicate and milky flavor, usually served with tomato sauce or butter and sage.

Spaghetti with clams, enriched with a sprinkle of bottarga (dried fish roe). Very intense and savory sea flavor.

Large format pasta served with a fish sauce (often gurnard/gallinella) cooked in a pot. Rich and tasty flavor.

Classic seafood dish with spaghetti, clams, garlic, oil, and parsley. Fresh and slightly savory.

Whole porcini mushroom caps roasted. They enhance the natural, woody flavor of the mushroom. Meaty texture.

Traditional Roman dish made of brains (usually lamb) and artichokes, battered and fried. The brains have a creamy texture that contrasts with the crispy frying.

Boiled beef cut until tender. Simple and natural flavor, often served with sauces.

Grilled veal glands (thymus or pancreas). They have a very soft, almost melting texture, and a delicate, unique flavor.

Spring stew of fresh vegetables such as fava beans, peas, artichokes, and lettuce, often flavored with guanciale. A triumph of sweet and delicate vegetable flavors.

Beans stewed in tomato sauce with pork rind. A traditional peasant dish, very flavorful, dense, and slightly sticky due to the collagen.

Tripe (beef stomach) cooked for a long time with tomato, mint, and abundant Pecorino Romano cheese. Decisive flavor and tender but chewy texture.

Half chicken flattened and cooked on a griddle or in a pan with oil and chili pepper. Crispy skin, juicy meat, and spicy flavor.

Cut of meat cooked on the grill. The flavor is enhanced by the smoky aroma of the embers.

Small octopuses (moscardini) floured and fried whole. Crispy, flavorful, and tender, often eaten with hands.

Locally caught scampi. Sweet and refined meat. The price is per hectogram (100g).

Prized flatfish with white, firm flesh. Delicate flavor. The price is per hectogram (100g).

Classic mix of calamari rings and shrimp, floured and fried. Golden and crispy, served with lemon.

Assortment of fish, crustaceans, and mollusks grilled. Light and smoky flavor.

Grilled turbot. Simple cooking enhances the delicate flavor of the white meat.

Sea bass (branzino) grilled. White, lean, and flavorful meat with crispy skin.

Sea bream grilled. Soft and tasty meat, usually dressed with oil and lemon.

Fresh seasonal vegetables (such as chicory, spinach, or lettuce), prepared sautéed or as a salad.