Taverna Sacchetti

Fresh salad of buffalo mozzarella, tomato, and basil. A light dish with Mediterranean colors and flavors. Served cold, dressed with olive oil.

Sliced prosciutto served with shavings or pieces of aged pecorino cheese. A classic Italian appetizer combining the sweetness of cured meat with the saltiness of cheese.

Fresh and crunchy catalogna chicory sprouts, served raw. Dressed with a flavorful sauce based on anchovies, garlic, oil, and pecorino.

Breaded and fried rice croquette, typical of Roman street food. This variation is seasoned with a rich sheep meat ragù, with an intense and rustic flavor.

Fried leavened dough shaped like a crescent moon. Filled with melted cheese (cacio) and sautéed chicory, offering a contrast between the richness of the cheese and the bitterness of the greens.

Sandwich made with bread, filled with mozzarella, dipped in egg, and fried. Crispy and golden on the outside, with a melting cheese center.

Hollowed-out short pasta seasoned with tomato sauce, crispy guanciale, and pecorino romano. A pillar of Roman cuisine, flavorful and slightly spicy.

Short pasta seasoned with a cream of egg yolk, pecorino romano, guanciale, and abundant black pepper. Rich, creamy, and very flavorful, without the use of cream.

Considered the ancestor of carbonara and amatriciana. Pasta seasoned only with crispy guanciale, pecorino romano, and black pepper. Intense saltiness and decisive flavor.

Short pasta seasoned with tomato sauce, garlic, and chili pepper. A simple dish but with a strong and spicy character.

Fresh egg pasta tossed with pecorino romano cheese and ground black pepper. Creates a thick and flavorful cream that coats the pasta.

A variation of the classic cacio e pepe with the addition of chicory. The bitterness of the greens balances the saltiness of the pecorino and the spiciness of the pepper.

Fresh pasta seasoned with a simple tomato sauce and fresh basil. A light and fragrant classic of Italian cuisine.

Fresh pasta served with a long-cooked sheep meat sauce. Robust, rustic, and very intense flavor.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan, baked. A rich and hearty dish, sold by weight.

Rolled fresh pasta filled, covered in sauce and baked. Available with meat filling or vegetarian options with ricotta.

Pasta dish with fresh catch of the day sauce. Requires reservation and a minimum of two portions.

Grilled milk-fed lamb chops. Typically eaten with hands because they are so hot they 'burn your fingers'. Tender and flavorful meat.

Breaded and fried lamb chops. Crispy on the outside and tender on the inside.

Veal slices cooked in a pan with white wine, garnished with prosciutto and a sage leaf. Succulent and aromatic dish.

Tender cut of pork cooked in a red wine reduction. Rich flavor with slightly sweet and sour notes from the wine.

Traditional humble dish based on lamb offal (heart, lung, liver) cooked in a pan, often with onions or artichokes. Intense flavor and unique texture.

Pork sausages cooked on the grill. Juicy and flavorful, with the typical smoky aroma of the grill.

Grilled pork loin. Lean but flavorful meat, served well-done.

Grilled chicken pieces or breast. Simple, light, and healthy dish.

Chicken cut in half and grilled, seasoned with abundant pepper or chili. The skin is crispy and the taste is spicy.

Mixed selection of meats (such as sausage, chicken, beef, or pork) cooked on the grill. Ideal for tasting different cuts.

Scamorza cheese grilled until melted, wrapped or served with crispy pancetta. A combination of smoky flavors and stringy textures.

Rolled veal belly seasoned with aromatic herbs like porchetta (rosemary, garlic, pepper), then roasted. Fatty and very flavorful meat.

Whole deboned pork, seasoned and slow-roasted, typical of the city of Ariccia. Tender meat wrapped in a crispy, flavorful rind.

Prized bone-in beef steak from central Italian breeds. Grilled, tender, and intensely flavored. Price per kilo.

T-bone cut of beef including fillet and sirloin. Thick and grilled rare. Certified IGP high-quality meat.

Mixed fried fish and seafood, floured and fried. Crispy, dry, and golden. Served with lemon wedges.

Whole fish baked with potatoes. Delicate cooking that keeps the meat tender and moist.

Leafy green vegetable with a slightly bitter taste. 'Ripassata' means sautéed in a pan with garlic and chili; 'all'agro' is boiled and dressed with lemon and oil.

Fresh side salad of lettuce, tomatoes, and other raw seasonal vegetables.

Potatoes cut and cooked as you choose: crispy fried sticks or wedges roasted in the oven with rosemary.

Specialty of Jewish-Roman cuisine. Whole artichoke fried twice until crispy like a potato chip, while keeping the heart tender.

Dessert varies daily, prepared by the chef.

Shortcrust pastry tart filled with fruit jam. Homemade, crumbly, and sweet dessert.

A rich variation of the tart with a creamy sweet ricotta filling and chocolate chips. Typical of Roman tradition.

Spoon dessert made with milk and eggs with a layer of liquid caramel. Soft and gelatinous consistency.

A variation of tiramisu that uses a ricotta-based cream instead of mascarpone. Lighter but equally creamy.

House wine served in a carafe. Simple and genuine, ideal for accompanying daily meals.

Local red wine made from Syrah grapes. Full-bodied, spicy, and structured.

Fresh and aromatic white wine from Lazio, produced with Malvasia Puntinata grapes. Perfect with appetizers and light dishes.

Dry and fragrant white wine, with herbaceous and fruity notes typical of the Sauvignon grape.

Light sparkling red wine typical of the Castelli Romani. Easy to drink, slightly sweet, and not too heavy.