Trattoria Guerra

Mixed seasonal vegetables baked and served with fresh ricotta. A light and flavorful vegetarian appetizer. To be enjoyed with bread.

Bufala Campana DOP mozzarella served with slices of 24-month aged Parma ham. A classic Italian combination, fresh and flavorful.

Thin slices of bresaola served with fresh arugula and shavings of Grana Padano DOP. A cold, light, and protein-rich dish.

Braised or fresh escarole paired with local sheep's ricotta and crispy Sardinian pane carasau. A mix of soft and crunchy textures with a rustic flavor.

Selection of mixed cured meats and cheeses. Ideal for sharing as a rich and varied appetizer.

Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper. It is considered the ancestor of Carbonara and Amatriciana, but without eggs or tomato.

Pasta served with tomato sauce, guanciale, and Pecorino Romano. A flavorful and slightly spicy dish typical of Lazio cuisine.

Pasta dressed with a cream made from eggs, Pecorino Romano, sautéed guanciale, and black pepper. Rich, creamy, and very flavorful.

First course based on pasta and eggplant, likely served with tomato and cheese. A classic vegetarian dish with a Mediterranean flavor.

Pasta dressed with a sauce of tuna, tomato, salted capers, and black olives. A dish with an intense and savory flavor.

Pasta with Genoese pesto made from basil, pine nuts, garlic, Parmesan, and olive oil. Fresh and aromatic.

Pasta simply dressed with Pecorino Romano cheese and abundant black pepper. Creamy due to the emulsion of cooking water with the cheese.

Roast pork loin, served sliced. The meat is tender and flavorful, typically seasoned with aromatic herbs like rosemary.

Chicken stewed with tomato, vegetables, wine, and aromatic herbs. A rustic and succulent dish with a rich sauce.

Minced meat meatballs cooked in a delicate white wine sauce. Soft and tasty.

Thin, floured pork slices browned, then deglazed with white wine. Tender and coated in a light creamy sauce.

Thin slices of roast beef served cold or warm with fresh arugula and green peppercorns. A light and aromatic main course.

Meat morsels slowly stewed with vegetables and broth. A warm and comforting dish, very tender.

Cut of beef (rib steak) cooked on the grill or in a pan. Juicy and flavorful, ideal for red meat lovers.

Thin slices of meat cooked in tomato sauce with garlic, oil, and oregano. A very flavorful traditional dish where dipping bread is a must.

Sausage sautéed with broccoli. A classic rustic and flavorful combination, lactose-free.

Very thin slices of raw beef served with arugula and Grana cheese shavings. Fresh and light.

Baked dish of fried eggplant, tomato, mozzarella, and Parmesan. A rich, soft, and stringy dish.

Sautéed escarole with black olives, capers, pine nuts, and raisins. A typical Neapolitan side dish with a sweet and sour taste.

Potatoes dressed with a green sauce made from parsley, garlic, and oil. Flavorful and aromatic.

Braised cabbage with onion, deglazed with vinegar. A side dish with a strong, slightly tangy flavor.

Cabbage cooked with tomato sauce. A soft and flavorful side dish.

Fresh vegetables available seasonally, cooked or raw.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy and energizing.

Soft, ring-shaped cake enriched with apple pieces. A simple and fragrant homemade dessert.

Soft cream of sweet ricotta served with sour cherry jam. A very pleasant sweet-sour contrast.

Bread basket to accompany the meal.

A glass of house red wine.

A glass of fresh white wine.

Small bottle of beer.

Sweet non-alcoholic carbonated beverages.

Bottle of still or sparkling mineral water.

Italian espresso coffee.

Herbal digestifs or classic Sorrento lemon liqueur. Usually drunk at the end of a meal.

Sweet and fortified dessert wines, ideal for accompanying desserts.

Variety of high-proof brandies and spirits.