Taverna del Fuorisede

A trio of classic Roman appetizers: tripe (beef stomach), coratella (lamb or veal offal), and beans with pork rind. Strong and traditional flavors, rich in history.

Selection of sliced cured meats served on a cutting board. A classic appetizer to share, ideal for whetting the appetite.

Probably a mixed appetizer typical of the Castelli Romani area, which may include local cured meats, cheeses, and pickled vegetables. A rustic and flavorful taste.

Selection of cheeses. May be served by the slice or as a tasting of different varieties.

Slice of toasted bread topped with fresh tomato, garlic, olive oil, and basil. Simple, crispy, and refreshing.

Bruschetta topped with sautéed porcini mushrooms. Earthy and aromatic flavor on crispy bread.

A special house bruschetta, likely with rich and flavorful ingredients that pay homage to the greatness of Rome.

Pasta seasoned with tomato sauce, crispy guanciale, and abundant pecorino romano. Savory and slightly spicy taste.

Known as 'white amatriciana', it is seasoned with guanciale, pecorino romano, and black pepper. Intense and savory flavor without tomato.

Roman classic with a creamy sauce based on eggs, pecorino romano, black pepper, and crispy guanciale. Rich and enveloping.

Fresh egg pasta (thick spaghetti type) seasoned with a cream of pecorino romano and freshly ground black pepper. Simple but with a decisive and spicy taste.

Special house dish prepared according to a family recipe. Likely a rich and traditional pasta.

Symbolic dish of Roman cuisine: pasta with the small intestine of milk-fed veal, cooked in tomato sauce. Unique, intense, and creamy flavor.

Meatballs in sauce or fried, prepared according to traditional style. Soft and tasty.

Saltimbocca alla romana: veal slices with prosciutto and sage, cooked in white wine. Tender and flavorful.

Chicken dish, likely cooked with aromatic herbs, olives, or rustic ingredients typical of the area.

Layered baked eggplant with tomato, mozzarella, and parmesan. Soft, stringy, and very flavorful.

Oxtail stew, slow-cooked with tomato, celery, and spices. The meat is very tender and falls off the bone, with a rich and gelatinous sauce.

Roman-style tripe, stewed with tomato, Roman mint, and abundant pecorino. A humble but flavorful dish.

Dark leafy green vegetable, typically sautéed with garlic, oil, and chili pepper. Bitter and decisive flavor.

Artichokes prepared according to tradition, likely alla romana (stewed with mint and garlic) or alla giudia (fried).

Catalogna chicory sprouts served raw in a salad, dressed with an anchovy, garlic, and vinegar sauce. Fresh and very crunchy.

Aperitif based on prosecco, bitter (like Aperol or Campari), and soda. Fresh and slightly bitter.

Sweet cheesecake with a biscuit base, often served with fruit or chocolate topping.

Likely a house variation of the classic Tiramisu or an original dessert. Usually creamy and coffee-flavored.

Dessert made with chocolate and dry biscuits, shaped like a salami. Crunchy and chocolatey texture.

Dessert served in an edible wafer or basket, filled with cream, fruit, or ice cream.

Crumbly cake made with shortcrust pastry crumbs, filled with cream, chocolate, or ricotta.

A spoon dessert made with cream, sugar, and gelatin, with a soft and velvety consistency.

New house specialty: fresh pasta with artichokes, crispy guanciale, and pecorino. A rich variation of the classic cacio e pepe.