Trattoria Picchiapò

Slices of toasted homemade bread seasoned with garlic, oil, and salt, often accompanied by fresh tomatoes or sauces. Crispy and flavorful. The quintessential Italian appetizer.

Pieces of desalted cod or zucchini flowers stuffed with mozzarella and anchovies, fried in a light batter. Crispy outside and soft inside. A classic of Roman street food.

Fried rice croquettes. Supplì is typical Roman with tomato and a mozzarella center; arancino is larger, often with ragù or peas. Crispy breading and a soft, stringy interior.

Cannellini beans slowly stewed in tomato sauce with garlic and sage. A rustic, creamy, and very flavorful dish. Excellent to enjoy with bread.

Assortment of grilled seasonal vegetables (such as zucchini, eggplant, and peppers) dressed with olive oil. Light and with a slightly smoky taste.

Fresh salad composed of buffalo mozzarella, tomato slices, and basil. Milky and delicate taste, perfect for starting the meal lightly.

Mixed platter of Roman fried specialties: battered cod, stuffed zucchini flowers, and supplì/arancini. An explosion of flavors and crispy textures. Ideal for trying different specialties.

Cured prosciutto served with fresh buffalo mozzarella. The savory flavor of the cured meat pairs perfectly with the sweetness and creaminess of the mozzarella.

Generous selection of typical Italian cured meats and cheeses served on a platter. Various flavors, from sweet to spicy. Portion designed for sharing between two.

Pasta dressed with a sauce of tomato, crispy guanciale, and Pecorino Romano. Strong, savory, and slightly fatty flavor. One of Rome's signature dishes.

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

Considered the ancestor of Amatriciana, it's a 'white' pasta with guanciale, Pecorino Romano, and black pepper. Intense and savory flavor.

Spaghetti served with fresh anchovies and cherry tomatoes. A simple but tasty seafood pasta, with salty and sweet notes.

Pasta served with a rich minced meat and tomato ragù. A hearty, flavorful, and comforting dish, known worldwide.

Short pasta served with Roman-style tripe (bovine stomach) and Pecorino cheese. Strong, rustic flavor and a unique texture. A dish from peasant tradition.

Fresh egg pasta (similar to thick spaghetti) tossed with Pecorino Romano cream and toasted black pepper. Spicy and very savory flavor, creamy texture.

Rigatoni dressed with the cooking sauce from Coda alla Vaccinara. A rich, gelatinous, and very flavorful meat sauce, typical of Roman cuisine.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. A rich, soft dish with a golden crust.

Homemade potato gnocchi, soft and delicate. According to Roman tradition, they are strictly served on Thursdays.

Pasta with sauce made from suckling lamb intestine (pajata). The peculiarity is that the intestine still contains chyme, which makes the sauce creamy and gives it a unique and strong flavor.

Minced meat meatballs slowly cooked in a rich tomato sauce. Soft and tasty. Don't miss the 'scarpetta' (mopping up the sauce with bread).

Layered fried eggplant bake with tomato, mozzarella, and Parmesan. A rich, flavorful, and melt-in-your-mouth vegetarian dish.

Grilled pork sausages served with french fries. Smoky and savory flavor, a simple and satisfying main course.

Tripe (bovine stomach) stewed for a long time with tomato, Roman mint, and Pecorino cheese. Tender but slightly chewy texture, with a characteristic fresh aroma from the mint.

Thin slices of veal, floured and sautéed in a pan with lemon juice or white wine. Tender meat and delicate or aromatic flavor depending on the choice.

Rolled beef slices with a savory filling (usually ham and vegetables) and cooked in tomato sauce. Tender and full of flavor.

Thin slices of veal garnished with prosciutto and a sage leaf, deglazed with white wine. A quick and flavorful dish, a great Roman classic.

Grilled beef sirloin cut into strips, served on a bed of arugula with Parmesan shavings and balsamic vinegar. Fresh and flavorful.

Boiled meat cut into pieces and sautéed in a pan with plenty of onions and tomatoes. A traditional dish made from leftovers, very tender and sweet thanks to the onions.

Thin slices of beef cooked simply on the grill. Juicy and with a natural flavor, seasoned only with salt and oil.

Grilled lamb chops. They are called 'scottadito' (finger-burning) because they are eaten very hot with your hands. Tender, flavorful, and slightly smoky meat.

Oxtail stewed for hours with celery, tomato, and other aromatics (sometimes cocoa). The meat becomes gelatinous and falls off the bone. A historic and very rich dish.

Fresh seasonal vegetable salad. Light and refreshing, ideal for accompanying meat main courses.

Potato sticks fried in boiling oil. Crispy outside and soft inside, perfectly salted.

Green leafy vegetable with a slightly bitter taste. Can be served boiled with lemon (all'agro) or sautéed with garlic and chili pepper (ripassata).

Typical Roman green vegetable similar to broccoli rabe. Served boiled or sautéed with garlic and chili pepper. Strong and slightly bitter taste.

Fresh artichokes prepared according to tradition: stewed with mint and garlic (alla Romana) or fried whole until crispy like potato chips (alla Giudia). Available only in season.

Spoon dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder. Creamy, sweet, and energizing.

Custard cream served in a terracotta pot, covered with a layer of crunchy caramelized sugar. Delicious contrast between the cold cream and the hot crust.

Homemade Italian gelato, dense and creamy. Made with natural and fresh ingredients.

Slices of fresh pineapple. Sweet, juicy, and digestive. Excellent for ending the meal with freshness.

Fresh seasonal fruit salad cut into small pieces. Often dressed with a little lemon juice and sugar. Light and healthy.

Large bottle of water, still or sparkling.

Sweet carbonated soft drinks served in a can.

Large bottle of lager beer. Fresh and thirst-quenching, ideal with pizza or fried foods.

Small carafe of house wine (a quarter liter).

After-meal digestifs such as amaro, limoncello, or grappa.

Half liter of house wine, served in a carafe.

One liter of house wine, served in a carafe.

Service charge that includes table setting and bread basket.

Italian espresso coffee, short and strong.

Espresso coffee with foamed milk. A hot and creamy beverage.