Taverna Ripetta

A classic Italian antipasto pairing sweet cantaloupe melon with savory, thin slices of Prosciutto San Daniele (cured ham). The salty and sweet flavors contrast beautifully. Served cold.

Thin slices of air-dried salted beef (Black Angus) served with fresh arugula (rocket) and shavings of Parmesan cheese. A lean, savory cold cut dish with peppery and nutty notes.

A refreshing seafood salad featuring tender cooked cuttlefish paired with sweet melon and crunchy almonds. Offers a unique mix of marine savory flavor and fruity sweetness.

Fresh mussels cooked quickly in a pan, likely with white wine, garlic, and herbs (sauté di cozze). The shellfish are tender and briny. Best eaten by picking the meat from the shells and dipping bread in the sauce.

Stuffed pasta parcels filled with the ingredients of 'Pasta alla Norma': eggplant and salted ricotta cheese. Served with a simple tomato and basil sauce. Savory, cheesy, and tangy.

Classic stuffed pasta containing a soft mixture of mild ricotta cheese and spinach. Tender pasta pockets with a creamy, savory filling.

A seafood pasta dish served with either potato dumplings (gnocchi) or fresh egg pasta. The sauce typically includes shellfish and crustaceans in a savory, briny base.

Irregularly cut fresh pasta ('maltagliati' means badly cut) tossed with a mix of garden vegetables and crunchy bacon bits. Provides a nice contrast of soft pasta, tender veggies, and salty, crisp pork.

Creamy Italian rice dish cooked slowly with shrimp stock and shrimp meat. Rich, savory, and comforting with a tender but slightly firm rice texture.

A classic Roman pasta dish made with egg yolks, Pecorino Romano cheese, cured pork jowl (guanciale), and black pepper. Rich, creamy, and salty without using any cream.

Roman pasta with a tomato-based sauce, cured pork jowl (guanciale), and Pecorino cheese. Tangy from the tomatoes and savory from the pork.

Often called 'white Amatriciana,' this ancient Roman pasta features cured pork jowl (guanciale), Pecorino Romano cheese, and black pepper. Salty, savory, and rich.

A minimalist Roman classic meaning 'cheese and pepper.' Made with Pecorino Romano cheese and black pepper, emulsified with pasta water to create a creamy sauce. Sharp and spicy.

Grilled beef steak (Angus) served with fresh arugula (rocket) leaves. The peppery greens cut through the richness of the meat.

Roasted Angus beef, typically sliced thin, served with a fresh side salad. Tender and flavorful meat, often served warm or at room temperature.

Known as 'Vitello Tonnato.' Cold, thinly sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna, capers, and anchovies. A savory and rich traditional dish.

White cod fish served with a smooth pumpkin puree and potatoes. Mild, flaky fish paired with sweet and earthy vegetable flavors.

Fresh tuna steak marinated in citrus juice and quickly seared on the outside, leaving the inside rare. Zesty, fresh, and meaty.

Tender roasted octopus tentacles served over a creamy chickpea puree with potatoes. A combination of savory seafood and earthy legume flavors.

A selection of vegetables currently in season, typically roasted, sautéed, or steamed. A simple and healthy accompaniment.

Fresh mixed greens and raw vegetables dressed with oil and vinegar. Crisp, light, and refreshing.

A rotating daily dessert special prepared by the chef. Ask the server for today's homemade sweet option.

A standard per-person charge in Italian restaurants that includes the bread basket and table setting.