Trattoria Gallo Brillo

Assorted selection of local cured meats and cheeses served on a wooden board. Often includes aged sliced meats and cheeses of various ages. Ideal for sharing as a starter.

Fresh, milky buffalo mozzarella served with slices of aged prosciutto crudo. A classic Italian appetizer that balances the sweetness of the milk and the saltiness of the cured meat.

Slices of prosciutto crudo accompanied by toasted bread (crostini). Simple and tasty, it offers a pleasant contrast of textures between the soft cured meat and the crunchy bread.

A traditional Roman peasant dish made with beans stewed with pork rind in tomato sauce. Rich, dense, and very flavorful, with a soft and gelatinous texture from the pork rind.

Slice of toasted bread topped with long-braised meat (stracotto) until very tender, finished with shavings of Grana cheese. Intense and meaty flavor.

Small portions of fresh sheep ricotta served with two types of jam for accompaniment. An appetizer that plays on the contrast between the sweetness of the jam and the lactic savoriness of the cheese.

A savory twist on the classic Roman sweet: a soft brioche (maritozzo) filled with slow-cooked beef tongue. A bold combination of sweet and savory, with a melt-in-your-mouth texture.

Salted cod fillet (baccalà) served with puntarelle, a type of crispy Roman chicory. The fish is flavorful and tender, while the vegetable adds a fresh, slightly bitter note.

Toasted bread topped with sautéed broccoli and buffalo mozzarella. A distinct vegetal flavor sweetened by the mozzarella.

Fresh long egg pasta dressed with tomato sauce and abundant grated pecorino cheese. A simple and comforting classic, with a savory flavor.

Fresh pasta dressed with a sauce made from emulsified Pecorino Romano cheese and pasta water, finished with black pepper. Intense, spicy, and very savory flavor.

Thick, long, irregularly shaped pasta (similar to square spaghetti) dressed with braised meat sauce. Rich and meaty flavor.

Considered the ancestor of Amatriciana, it's pasta dressed with crispy guanciale, Pecorino Romano cheese, and black pepper (without tomato). Savory, fatty, and very flavorful.

Short tubular pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine, balanced between the acidity of the tomato and the savory fat of the cured meat.

Pasta dressed with a rich ragu made with knife-cut oxtail (coda alla vaccinara). The sauce is dense, dark, and has a deep, spicy flavor.

Fresh pasta dressed with a velvety sauce of sweet peppers and garnished with toasted breadcrumbs (crumble) for crunchiness. Sweet and aromatic flavor.

Grilled or pan-fried pork steak (neck cut), served with roasted potatoes. The meat is flavorful and has fat marbling that makes it tender.

Slices of roasted meat served on a chickpea cream and accompanied by borage (wild herb). An elegant and delicate dish.

Large salad with fresh mixed greens and possible additions such as tuna, eggs, or cheese (variable ingredients). A light and fresh dish.

Cod gently steamed, dressed with a sauce made from parsley, anchovies, and capers (green sauce) and served with borage. Aromatic flavor.

Soft flan made with pumpkin, enriched with sweet apples, flavorful porcini mushrooms, and stringy scamorza cheese. An autumnal dish that combines sweet and earthy flavors.

Thin strips of liver sautéed in a pan with artichokes. The iron-rich flavor of the liver pairs perfectly with the bitterness of the artichoke.

Slow-cooked beef tongue until tender, served with dressed chicory sprouts (puntarelle) with anchovy sauce. A traditional Roman dish with a strong flavor.

Meatballs cooked in tomato sauce and then baked to create a crust on top. Soft, juicy, and comforting.

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

Fresh green or mixed salad, dressed with oil and vinegar or lemon. A light side dish to cleanse the palate.

Raw catalogna chicory sprouts, typical of Rome, dressed with an emulsified sauce of oil, garlic, and anchovies. Crunchy and pleasantly bitter.

Pan-sautéed escarole (leaf vegetable) in the Neapolitan style with sweet raisins and pine nuts. A flavorful side dish that balances the bitterness of the greens with the sweetness of the dried fruit.

Basket of bread to accompany the meal.

House wine, available as red (Montefalco) or white (Trebbiano/Malvasia). Simple and genuine local wine.

Italian lager beer in a small bottle (33cl). Light, dry, and refreshing taste.

Sweet, transparent, carbonated lemon-flavored soft drink. Very thirst-quenching.

Italian dark carbonated soft drink made from chinotto fruit juice. It has a characteristic sweet-bitter and aromatic taste.

Mineral water served in a bottle.

Italian espresso coffee. Intense, dark, and served in a small cup.

Glass of digestive liqueur of your choice to be drunk at the end of the meal.