Sugo Trattoria

Toasted bread slice topped with diced fresh tomato, garlic, olive oil, and basil. Crispy and flavorful. Eaten with hands as a light appetizer.

Toasted bread topped with creamy fresh cheese (stracciata) and crispy pancetta. A mix of sweet and savory flavors with different textures.

Crispy bread served with burrata stracciata and flavorful sun-dried tomatoes. Intense flavor and creamy texture.

Modern appetizer with toasted bread, avocado cream, and raw meat tartare. Fresh and flavorful.

Fresh whole buffalo mozzarella. Elastic texture outside and soft inside, with a rich milky taste. Excellent on its own or with a drizzle of oil.

Fresh salad of buffalo mozzarella, tomato slices, and basil. Dressed with olive oil and oregano. A light summer classic.

Assortment of cured meats with aged prosciutto and fresh buffalo mozzarella. The perfect combination of salty cured meat and sweet cheese.

Slices of sweet melon wrapped or served with salty prosciutto. A classic refreshing appetizer, ideal for summer.

Prized Iberian ham, thinly sliced. Intense, nutty flavor and fat that melts in your mouth. A delicacy to be savored slowly.

Breaded and fried chicken bites, small like popcorn. Crispy outside and tender inside, perfect for snacking.

Layered baked dish of fried eggplant with tomato sauce, mozzarella, and parmesan. Soft, rich, and very flavorful. Served hot.

Fillet skewer or cut, grilled or pan-fried. Tender and juicy meat, served simply to enhance its flavor.

Traditional Roman dish of tripe stewed with tomato, mint, and pecorino cheese. Soft texture and bold flavor.

Poor man's dish from Roman cuisine prepared with lamb offal (heart, lungs, liver) stewed with onion and sometimes artichokes. Strong and rustic flavor.

Oxtail stew slow-cooked with tomato, celery, and spices. The meat is very tender and falls off the bone, with a rich sauce perfect for 'scarpetta' (mopping up with bread).

Classic meatballs slow-cooked in tomato sauce. Soft and flavorful, a true comfort food.

Meatballs served with a rich porcini mushroom sauce and truffle aroma. Earthy and refined taste.

Meatballs made from shredded boiled meat, breaded and fried. Crispy outside and soft inside, typical of Roman tradition.

Vegetarian meatballs made from fried eggplant pulp. Soft and tasty.

Raw beef meat, hand-chopped, seasoned simply with oil, salt, and pepper. For those who love the pure taste of meat.

Raw beef tartare enriched with creamy avocado and crunchy almonds. An interesting contrast of textures.

Meat tartare served with fresh stracciata cheese and flavorful sun-dried tomatoes. Rich and Mediterranean flavor.

Raw meat paired with the sweet and sour taste of balsamic vinegar and caramelized onion.

Tartare with an exotic touch thanks to guacamole sauce and fresh lime juice. Lively and citrusy flavor.

Refined pairing of raw meat with the sweetness of pears and the crunchiness of walnuts.

Very thin slices of raw meat seasoned simply. Light and delicate.

Classic carpaccio served with fresh arugula and Grana Padano cheese shavings. Fresh taste with peppery notes from the arugula and savory notes from the cheese.

Carpaccio enriched with creamy cheese and pistachio crumble. An elegant and tasty dish.

Creative version of carpaccio with fruity and spicy notes of passion fruit and ginger. Very fresh and aromatic.

Thick fresh pasta with a cream of Pecorino Romano cheese and freshly ground black pepper. Intense, salty, and spicy flavor.

Considered the ancestor of Carbonara, prepared with crispy guanciale, pecorino, and pepper, without egg or tomato. Rich and flavorful.

Famous Roman pasta with a creamy sauce of eggs, pecorino, crispy guanciale, and pepper. Creamy and very substantial.

Thick hollow pasta with tomato sauce, guanciale, and pecorino cheese. A perfect balance between the acidity of the tomato and the savory fat of the pork.

Thick fresh pasta served with tomato sauce and meatballs. A rustic and homemade dish.

Fresh pasta with sweet Pachino cherry tomatoes and creamy stracciatella cheese added raw. Fresh and delicate.

Large egg pasta with a white meat ragù (cooked without tomato). Rich meat and aroma flavor.

Thin long pasta with sweet yellow cherry tomato sauce and prized Cantabrian anchovies. A dish with intense and savory sea flavors.

Short, thick fresh pasta with fried zucchini and provolone cheese. Creamy, vegetarian, and very tasty.

Thin strips of beef sautéed in a pan, served with fresh arugula, cherry tomatoes, and Grana Padano shavings. A light and flavorful main course.

Veal slices cooked with prosciutto and sage, deglazed with white wine. Tender and aromatic meat.

Flour-dusted veal slice sautéed in a pan, served with lemon or white wine sauce. Tender and delicate.

Breaded cutlet with egg and breadcrumbs, then fried. Crispy and golden, loved by everyone.

Grilled chicken breast cut into strips, served with a side dish of your choice. Simple and protein-rich dish.

Special meat cut selected daily by the chef. Ask staff for details and price.

Leafy green vegetables sautéed with garlic and chili pepper. Characteristic bitter taste of Roman cuisine.

Typical vegetable similar to broccoli rabe, sautéed in a pan. Bold and slightly bitter flavor.

Wedge-shaped potatoes baked with rosemary. Crispy outside and soft inside.

Mixed seasonal grilled vegetables. Light and healthy.

Classic golden and crispy french fries. The perfect side dish for any meal.

International salad with grilled chicken, crispy croutons, cheese, and the typical creamy dressing. Fresh and complete main dish.

Rich and nutritious salad with the creaminess of avocado and the crunchiness of pistachios.

Fresh Mediterranean salad with salty feta cheese, olives, and crunchy vegetables. Summery and flavorful taste.

Creamy spoon dessert made with ladyfingers soaked in coffee (or syrup) and mascarpone cream. Available in classic or fruit variations.

Fresh cheese cake on a crunchy biscuit base, topped with sweet sauces.

Dense and moist chocolate cake, typically American. Rich and decadent.

Assortment of artisanal cookies to accompany coffee or sweet wine.

Cup of fresh cut fruit, varies by season.

Still or sparkling mineral water in a bottle.

Sweet carbonated beverage.

Classic lager beer, light and refreshing.

Wheat beer, cloudy with a fruity and spicy flavor.

Small glass of draft beer.

Indian Pale Ale, aromatic beer with a decisive bitterness and hoppy notes.

Small size IPA beer.

Italian aperitif based on prosecco, bitter (sweet Aperol or bitter Campari), and soda. Served with ice and orange.

Classic Italian espresso. Short, strong, and aromatic.

Decaffeinated espresso.

Herbal digestive liqueur served at the end of the meal.

Italian pomace distillate. White is clear and dry, barricaded is aged in wood and amber.

International digestifs for meditation.

Basket of homemade bread to accompany the meal.