Trattoria dell'Omo (Marconi)

Fresh bread served as an accompaniment to the meal. Crispy crust and soft crumb. Ideal for 'mopping up' sauces.

Slice of toasted bread topped with crumbled sausage and mixed vegetables. Rustic and savory flavor, crunchy texture. Eaten with hands as an appetizer.

Simple toasted bread rubbed with garlic and seasoned with olive oil. Pungent garlic flavor and crunchy bread. A classic light appetizer.

Toasted bread topped with diced fresh tomatoes, basil, garlic, and oil. Fresh and aromatic with a crunchy contrast. The quintessential Italian appetizer.

Rich bruschetta with ham and an egg (usually fried sunny-side up) on top. Substantial and protein-rich, with the soft yolk enriching the bread. Recommended to eat with a fork and knife.

Cold dish with cured raw ham and fresh mozzarella. The saltiness of the ham balances the milky sweetness of the cheese. Perfect for starting the meal lightly.

Mixed selection of land appetizers, including cured meats and vegetables like eggplant. Variety of flavors and textures. Ideal for sharing.

Traditional dish made from boiled cornmeal, served hot. Soft and grainy texture, delicate corn flavor. Usually accompanied by rich meat sauces or melted cheeses.

Fresh egg pasta tossed with aromatic porcini mushrooms. Intense forest flavor and enveloping texture. A much-loved autumn classic.

Hot vegetable or legume soup. Comforting and nutritious, ideal on cold days. Eaten with a spoon, often accompanied by croutons.

Fresh pasta stuffed with minced meat, usually served with tomato sauce or ragù. The filling is flavorful and the pasta is soft. A rich and satisfying first course.

Spaghetti served with a rich minced meat and tomato sauce. Full and flavorful taste. One of the most famous pasta dishes in the world.

Spaghetti with a cream of eggs, pecorino, black pepper, and crispy guanciale. Creamy, rich, and savory without the use of cream. A pillar of Roman cuisine.

Ancestor of carbonara, prepared with Pecorino Romano, pepper, and guanciale, but without eggs and tomato. Strong and very savory flavor. White pasta dressed with guanciale fat and cheese.

Spaghetti with tomato sauce, guanciale, and Pecorino Romano. Flavorful, slightly fatty, and with a hint of spice. A classic of Lazio tradition.

Spaghetti sautéed with clams, oil, garlic, and parsley. Delicate and briny sea flavor. A light yet tasty dish.

Spaghetti with a simple tomato sauce and fresh basil. Sweet and tangy tomato flavor, fragrant with basil. The quintessence of simple Mediterranean cuisine.

Short pasta with spicy tomato sauce, garlic, and oil. The name comes from the strong heat of the chili pepper. A lively and stimulating dish.

Thick spaghetti-like fresh pasta, tossed with a cream of Pecorino Romano and abundant black pepper. Very intense, savory, and spicy flavor. Creamy and enveloping.

Layers of egg pasta alternated with meat sauce, béchamel, and cheese, baked in the oven. A rich, soft dish with a golden crust on top. The ultimate comfort food.

Special dish of the day that varies based on fresh ingredients available. Ask your waiter for details.

Grilled lamb chops, served very hot (hence the name 'scottadito'). Tender meat with an intense, smoky flavor. Traditionally eaten with hands.

Grilled beef steak. Juicy and flavorful. Usually served rare or medium-rare.

Veal bites slowly stewed until tender. Served with their cooking juices. A soft and tasty dish.

Veal stew enriched with mushrooms or sweet peas. The meat is tender and the vegetables add flavor and texture to the sauce.

Boiled beef then pan-fried with onions and tomato. A traditional Roman way to make boiled meat tasty. Flavorful and tender.

Toasted bread with melted mozzarella and a choice of ham or salted anchovies. Hot, stringy, and flavorful. A simple yet satisfying dish.

Rich bruschetta with mozzarella, ham, mushrooms, and peas. A mix of flavors and textures on crispy bread. Very substantial.

Prized cut of beef, lean and very tender, grilled. Delicate flavor and melts in your mouth. A refined dish.

Thin slices of meat rolled with a flavorful filling, cooked in sauce. Tender and tasty.

Meat rolls served with a side of mushrooms or peas in sauce. A complete and traditional dish.

Tender and lean cut of veal, usually grilled or pan-fried. Delicate flavor and juicy meat.

Baked layers of fried eggplant with tomato sauce, mozzarella, and parmesan. Soft, rich, and flavorful. A beloved vegetarian classic.

Fresh salad of sliced mozzarella, tomato, and basil. Dressed with olive oil. Light and refreshing, with the colors of the Italian flag.

Quarter chicken cooked roasted until golden. Crispy skin and juicy meat. A simple and home-style dish.

Grilled scamorza cheese served with ham or anchovies. Stringy texture and smoky cheese flavor. Very tasty.

Tripe stewed for a long time with tomato, Roman mint, and pecorino. A dish from peasant tradition, very flavorful and with a unique texture, tender yet chewy.

Pork sausages served with side vegetables (often chicory or broccoli rabe). Rustic and very tasty dish.

Prized white fish with a delicate flavor. Usually baked or grilled. White, firm, and lean meat.

Grilled swordfish steak. Firm flesh similar to a steak, strong but not overly fishy flavor.

Flatfish with white and delicate flesh. Highly appreciated for its fine texture and refined taste.

Imperial prawns, usually grilled or pan-fried. Sweet and firm meat. A prized crustacean.

Orange-colored crustaceans with very sweet and delicate meat. Considered a delicacy.

Flatfish with a very delicate flavor and tender flesh. Easy to eat and light.

Mussels cooked in a pan with oil, garlic, parsley, and pepper until they open. Served with their flavorful liquid and bread croutons.

Semi-hard table cheese, sweet and delicate flavor. Excellent with bread.

Hard, granular aged cheese. Rich, savory, and umami flavor. Eaten in flakes.

Mozzarella made from buffalo milk. More flavorful and fatty than cow's milk mozzarella, with a juicy texture and a characteristic musky taste.

Aged sheep's cheese served with honey. The contrast between the spicy saltiness of the cheese and the sweetness of the honey is delicious.

Selection of various cheeses served together. A perfect way to taste different types.

Stretched curd cheese, which can vary from mild to spicy depending on aging. Firm texture.

Fresh vegetables available according to the season, cooked in a pan or boiled. A healthy side dish.

Fresh mixed salad, usually lettuce, tomatoes, and other raw vegetables. Dressed as desired.

Assortment of side dishes of the day.

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

Fried potato sticks in boiling oil. Golden and salted. The most classic side dish.

Spoon dessert made with cream, sugar, and gelatin. Silky and wobbly texture. Often served with berry, caramel, or chocolate sauce.

Famous Italian layered dessert of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy, sweet, and with a coffee note.

Lemon ice cream or sorbet. Tart and refreshing taste, ideal at the end of a meal to cleanse the palate.

Chocolate ice cream molded into a truffle shape, often with a soft center or coated in cocoa. Intense chocolate flavor.

White version of truffle ice cream, usually cream or white chocolate flavored, sometimes served in coffee.

Special desserts prepared daily by the chef.

Coconut ice cream, often served in the fruit's own shell. Sweet, exotic, and creamy.

Toasted bread spread with Nutella and sprinkled with grated coconut. A simple and decadent dessert that plays on the hot-cold contrast.

Selection of fresh seasonal fruit, served whole or cut. A light and healthy end to the meal.

Italian espresso. Strong, dark, and served in a small cup. Traditionally drunk after a meal to aid digestion.

Small glass of digestive liqueur, such as Limoncello, Amaro, or Grappa. Aids digestion.

House white wine, served in a carafe. Fresh and light, ideal for accompanying appetizers and fish dishes.

House red wine. Medium-bodied, suitable for meat and pasta dishes with sauce.

Classic Sicilian white wine. Fresh, fruity, and harmonious. Excellent with fish.

White wine from Castelli Romani (Frascati). Dry and soft, with floral notes. Half bottle.

White wine from Castelli Romani (Frascati). Dry and soft, with floral notes. Standard bottle.

Light and drinkable Tuscan white wine. Fresh and lively.

Marche white wine in the classic amphora bottle. Structured, fresh, and with a slight almond aftertaste.

Sardinian white wine. Intense Mediterranean scrub aromas, dry and savory taste.

World-famous Tuscan red wine. Dry and tannic, perfect with red meats. Half bottle.

World-famous Tuscan red wine. Dry and tannic, perfect with red meats. Standard bottle.

Robust and full-bodied red from Abruzzo. Notes of ripe red fruit and spices.

Prestigious Tuscan red wine. Elegant, structured, and persistent.

Balanced and full-bodied Umbrian red wine. Suitable for the whole meal with meat dishes.

Bottle of still mineral water.

Bottle of naturally sparkling water.

Naturally sparkling water, small size.

Added sparkling water.

Orange-flavored carbonated drink.

Sweet and dark cola-flavored carbonated drink.

Lemon-lime flavored carbonated drink, clear and refreshing.

Clear Italian lager beer. Balanced and moderately bitter taste. Very popular.

Sweet and aromatic red sparkling wine from Piedmont. Scent of rose and strawberry. Excellent with desserts.

Dry and fruity sparkling wine from Veneto. Fine and persistent bubbles. Ideal as an aperitif or throughout the meal.