Trattoria Pennestri

A traditional savory pie filled with escarole, olives, and capers. The crust is golden and crispy, while the filling is soft and flavorful. Served as an appetizer.

A thick and velvety cream of dried broad beans accompanied by peppers, sweet raisins, and crunchy pine nuts. A dish that combines sweet and savory flavors with a soft texture.

Rabbit meat served cold or warm with sweet and sour vegetables (giardiniera). The meat is tender and delicate, contrasted by the acidity of the vegetables.

Cod* whipped into a frothy cream, served with a chickpea mash. Delicate fish flavor with a creamy texture.

A typical Roman dish based on stewed lamb offal (heart, lungs, liver). Enriched with fresh lemon zest and grated salted ricotta.

Marinated beef tagliata served raw or lightly seared. Accompanied by crunchy hazelnuts and flavorful buffalo caciotta cheese.

Breaded and fried brain (usually veal or lamb). It has a very creamy interior texture and a crispy exterior, served with tartar sauce.

A thick and rustic frittata made with eggs, mushrooms, and aromatic herbs. Simple, flavorful, and fluffy.

A classic appetizer consisting of bread with butter and anchovies, served with green sauce (based on parsley, capers, and anchovies). Savory and rich.

Sweet roasted pumpkin, paired with savory goat cheese and a fresh mixed salad, dressed with yogurt.

Long pasta dressed with a fresh ricotta and flavorful Roman pecorino cream, enriched with sautéed zucchini.

Thick fresh pasta similar to large spaghetti, typical of Tuscany. Dressed with sautéed chicory, wild fennel, and crunchy breadcrumbs.

Egg pasta cut into irregular shapes. Dressed with a rich sauce of chicken giblets (offal) deglazed with Marsala wine and pecorino cheese.

Small gnocchi made without potatoes, dressed with a creamy and delicate langoustine sauce. Sweet crustacean flavor.

The classic Roman first courses: usually Carbonara (egg, guanciale, pecorino), Amatriciana (tomato, guanciale, pecorino), or Cacio e Pepe.

Semolina gnocchi (not potato) in a disc shape, baked and served with stewed cod.

Short ridged pasta dressed with pajata (milk-fed veal intestine), a very unique and creamy Roman dish, enriched with anchovies.

A comforting dish of pasta and lentils, made creamy by an allium-infused milk preparation.

Beef heart cooked in a pan with butter, pepper, garlic, and mushrooms. A lean and flavorful cut of meat, typical of the 'quinto quarto' (fifth quarter) cuisine.

Sheep meat slowly stewed with vinegar, rosemary, garlic, and anchovies. Strong, rustic, and aromatic flavor.

Thin slices of veal with prosciutto and sage, cooked in white wine. Served with sautéed chicory.

Duck breast slow-cooked in its own fat (confit) until extremely tender, served with Swiss chard and a hint of lemon.

Batter-fried cod* cutlets, served with sweet onions and bay leaf aroma.

Tender meatballs slow-cooked in tomato sauce and served with abundant Roman pecorino cheese.

Roasted veal breast, served tender and juicy with a side of mushrooms.

Sausage made with horse meat, with an intense and ferrous flavor, served with broccoli.

Duck breast served with a sweet accompaniment of apples and onions.

Floured veal sweetbreads (glands) browned in butter (meunière style). They have a very tender texture and a delicate flavor.

Dark leafy green vegetable with a bitter taste, boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Boiled potatoes roughly mashed, simply seasoned with oil or butter. Similar to a rustic purée.

Mixed salad of fresh field herbs and wild leaves. Fresh and light.

Broccoli sautéed in a pan with garlic and oil.

Water served in a carafe, filtered and safe to drink.

Basket of bread served at the table (cover charge).