Trattoria Angelo

Mussels cooked in a pan with tomato, garlic, and parsley. Intense and savory sea flavor. Eaten by extracting the mollusk from the shell, often accompanied by bread for dipping.

A cold mix of mollusks and crustaceans such as squid, octopus, shrimp, and mussels, dressed with oil and lemon. Fresh and light, tender texture. Perfect as a starter.

Slice of toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. Crispy and refreshing. Classic Italian appetizer.

Assortment of toasted bread with various toppings, such as tomato, olive pâté, or vegetable creams. Crispy and flavorful. Ideal for sharing.

Sliced cured ham served with fresh buffalo mozzarella. Perfect contrast between the saltiness of the cured meat and the milky sweetness of the cheese.

Thin slices of sweet melon wrapped or served with salty cured ham. A classic sweet-salty summer combination. Fresh and light.

Salad of fresh tomatoes and buffalo mozzarella with basil and olive oil. Fresh, soft, and juicy. Light and vegetarian dish.

A rich dish with a selection of cured meats, local cheeses, and pickled or grilled vegetables. Variety of flavors and textures. Ideal for tasting different specialties.

Selection of vegetables prepared in various ways, grilled or in oil. Light and flavorful. Excellent vegetarian option.

Selection of Italian cheeses of different ages and consistencies. Rich and flavorful. Often served with honey or jams.

Thin slices of cured beef (Bresaola) served with fresh arugula and Parmesan shavings. Delicate flavor with peppery notes from the arugula. Cold and light dish.

Thick soup prepared with mixed seasonal vegetables. Delicate and comforting flavor. Served hot, often with croutons.

Thick soup of vegetables, beans, and short pasta. Rich and nutritious with a homemade flavor. A classic Italian comfort food.

Hot broth into which a mixture of beaten eggs and Parmesan cheese is poured, creating soft flakes. Flavorful and light. Typical of Roman cuisine.

Egg pasta stuffed with meat served in hot broth. Flavorful and tender. A much-loved traditional dish.

Beaten eggs cooked in a pan with melted cheese inside. Soft and creamy. Simple and hearty dish.

Soft frittata enriched with sautéed mushrooms. Earthy and delicate flavor. Excellent as a light second course.

Frittata cooked with chopped mixed vegetables. Colorful and flavorful. Tasty vegetarian alternative.

Fried or scrambled eggs served with crispy bacon. Rich, savory, and protein-rich. Anglo-Saxon style breakfast or meal.

Pasta stuffed with delicate ricotta cheese and spinach, served with tomato sauce. Soft and tasty. A classic Italian first course.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. Rich, creamy, and very filling. Iconic Sunday dish.

Long egg pasta dressed with a rich minced meat and tomato ragù. Flavorful and hearty. Rolled with a fork.

Long pasta served with fine porcini mushrooms. Intense forest flavor and meaty texture of the mushrooms. Much appreciated autumn dish.

Small pasta stuffed with meat served with bolognese ragù. Flavorful and rich. A dish also loved by children.

Pasta stuffed with cream sauce. Very sweet, creamy, and delicate taste. Soft and velvety dish.

Short pasta dressed with spicy tomato sauce, garlic, and parsley. Strong and pungent taste. A classic of Roman cuisine.

Short pasta dressed with smoked salmon and cream (often with a touch of tomato). Delicate and creamy flavor with smoky notes.

Rice slowly cooked with broth and porcini mushrooms, mantecato to make it creamy. Intense and aromatic flavor. Elegant and comforting dish.

Creamy rice prepared with a scampi (crustacean) based sauce. Sweet and delicate sea flavor. Refined dish.

Rice cooked with a mix of seafood and crustaceans. Rich sea flavor. Shells are often present in the dish.

Soft potato dumplings served with a melted sauce of four different cheeses. Very rich, creamy, and flavorful. For cheese lovers.

Soft potato dumplings served with tomato sauce, mozzarella, and basil, then baked. Stringy and tasty. Typical dish from Campania.

Flattened long pasta served with crustaceans and mollusks (mussels, clams, shrimp). Fresh and intense sea flavor. Usually served with the shell.

Layered baked eggplant with tomato, mozzarella, and parmesan. Soft and flavorful. Rich vegetarian dish.

Short tubular pasta dressed with tomato sauce, crispy guanciale, pecorino, and pepper. Strong, savory, and slightly spicy flavor. A pillar of Roman cuisine.

Pasta dressed with a cream made from raw eggs, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and very flavorful. Does not contain cream.

Pasta served with a simple tomato and basil sauce. Fresh, sweet, and slightly acidic taste. The Italian dish par excellence.

Long pasta sautéed with clams, garlic, oil, and parsley (often white wine). Delicate sea flavor. Light and refined.

Pasta dressed with a mix of sautéed seasonal vegetables. Fresh, colorful, and light. Healthy and tasty option.

Pasta dressed with a cream made from emulsified Pecorino Romano and cooking water, with abundant black pepper. Savory and spicy. Iconic Roman dish.

Prime cut of beef served with a creamy green pepper sauce. Tender meat with a spicy and aromatic taste. Rich and succulent dish.

Thin slices of floured veal cooked in a pan with fresh lemon juice or sweet and aromatic Marsala wine. Tender and flavorful meat.

Thin slices of veal served with a porcini mushroom sauce. Delicate meat flavor enriched by the intense aroma of the mushrooms.

Roasted veal served with baked potatoes. Tender and juicy with a classic side dish. Traditional Sunday dish.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name "scottadito" - burnt fingers). Intense and rustic flavor.

Thin slices of veal cooked with cured ham and a sage leaf, deglazed with white wine. Savory and aromatic. Roman specialty.

Roasted pork sausages served with golden potatoes. Rich, fatty, and flavorful taste. Simple and hearty dish.

Grilled or pan-fried pork chop, served with potatoes. Flavorful and juicy meat.

Chicken baked until golden brown, served with potatoes. Crispy skin and tender meat. Simple and universally loved dish.

Breaded veal cutlet fried in butter. Crispy outside and tender inside. Lombardy classic.

Breaded cutlet enriched with ham and melted cheese (and sometimes tomato). Very rich and flavorful.

Grilled beef steak. Cooking preference can be chosen. Authentic roasted meat flavor.

Grilled beef cut into strips (tagliata), seasoned with aromatic herbs or balsamic vinegar. Tender meat, often served rare or medium-rare.

Breaded squid rings. Crispy and golden. Often eaten with a squeeze of lemon.

Mixed breaded and fried squid and shrimp. A classic fried seafood, crispy and flavorful.

Whole squid cooked on the grill. Light and tender, with a grilled flavor. Often seasoned with oil and parsley.

Delicate sole fish cooked on the grill. Lean and digestible white meat. Very delicate flavor.

Sole cooked with tomato, olives, and capers. Flavorful and aromatic.

Thick slice of grilled swordfish. Meaty texture similar to a steak, delicate sea flavor.

Whole or filleted sea bream cooked on the grill. Crispy skin and juicy white meat.

Selection of various grilled fish and crustaceans. Rich dish to taste different seafood specialties.

Large whole prawns cooked on the grill. Peeled at the table. Sweet and smoky flavor.

Mushrooms sautéed in a pan with oil, garlic, and parsley. Flavorful and aromatic.

Grilled eggplant slices, often seasoned with oil, mint, and garlic. Light and tasty.

Grilled zucchini slices. Simple and light vegetable side dish.

Whole artichokes slowly cooked with oil, garlic, and mint. Tender and very aromatic. Seasonal Roman specialty.

Mixed seasonal cooked vegetables (often sautéed or boiled).

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy outside and soft inside.

Potato sticks fried in boiling oil. Golden and salty. The most classic side dish.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables. Light and refreshing.

Large mixed salad enriched with various ingredients such as tuna, mozzarella, hard-boiled eggs, or corn. Light main course.

Simple salad of peppery arugula and Grana cheese shavings. Dressed with oil and balsamic vinegar.

Red pizza without cheese, topped with tomato, garlic, oregano, and oil. Simple and flavorful.

The most classic pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

Rich pizza with many different toppings. Varied and complex taste with every bite.

Similar to Capricciosa but with ingredients separated into four sections. Each slice has a different taste.

Classic pizza with the addition of champignon mushrooms. Delicate flavor.

Pizza with mushrooms and prosciutto crudo often added at the end of cooking. Flavorful.

Pizza for meat lovers with cooked ham and spicy or sweet salami.

Spicy pizza with spicy salami (pepperoni). Very popular.

White pizza (usually) with a selection of four melted cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Creamy and intense.

Flavorful pizza with salted anchovies and sometimes oregano. Strong taste.

Pizza with oil-packed tuna. Simple and tasty sea flavor.

Fine pizza with aromatic porcini mushrooms.

Simple pizza garnished with slices of sweet cured ham.

Rustic pizza with mushrooms and sausage. Mountain flavor.

Vegetarian pizza with mixed grilled vegetables (zucchini, eggplant, peppers).

Pizza with mixed seafood (mussels, clams, shrimp). Without cheese or with little mozzarella so as not to overpower the flavor.

Pizza with smoked salmon. Often served with cream or cream cheese instead of tomato sauce.

White pizza base cooked with oil, salt, and rosemary. Excellent as bread or appetizer.

White pizza with raw ingredients added: bresaola, fresh arugula, and Grana shavings. Fresh and summery.

A complete fixed menu that includes a first course, a second course with a side dish, and water. A great way to taste Roman cuisine at an affordable price.

Selection of non-alcoholic beverages, coffee, and juices.

Classic alcoholic drinks for aperitif or after dinner.