Trattoria Pizzeria Da Simonetta

Fried rice croquette with tomato and a melting mozzarella center. Crispy coating and soft interior. Typical Roman street food.

Mashed potato croquette, breaded and fried. Soft and flavorful, often with a hint of parsley or nutmeg.

Battered and fried zucchini flower, filled with mozzarella and anchovies. Crispy and flavorful.

Salt cod fillet, desalted, battered and fried. Tender fish in a golden crust.

Lightly floured and fried fresh anchovies. Intense sea flavor, crispy texture.

Pitted green olives stuffed with minced meat, breaded and fried. Appetizing and flavorful appetizer.

Breaded and fried mozzarella bites. Hot and stringy center.

Toasted homemade bread slice simply topped with extra virgin olive oil and salt.

Toasted bread slice topped with fresh diced tomatoes, oil, salt, and basil or oregano.

Toasted bread with fresh tomatoes and arugula. Fresh and slightly bitter.

Mixed selection of Italian cured meats and cheeses, often served with pickled vegetables or vegetables.

Thin slices of cured prosciutto. Sweet and salty flavor, soft texture.

Classic summer pairing of salty prosciutto and sweet melon.

Mixed plate of prosciutto and assorted cheeses.

Plate of sliced salami accompanied by cheeses.

Fresh buffalo milk mozzarella. Rich, milky, and flavorful.

Mixed selection of fish and seafood, usually served cold or warm with lemon and oil.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings.

Layers of baked egg pasta sheets with meat sauce, béchamel, and parmesan.

Vegetarian version of lasagna, seasoned with béchamel and vegetables (mushrooms and peas or artichokes).

Cylindrical stuffed pasta (usually with meat or ricotta and spinach) baked with sauce and béchamel.

Long egg pasta, flat and wide, similar to tagliatelle. Choice of sauce.

Small potato gnocchi, soft and delicate. Choice of sauce.

Stuffed pasta (usually ricotta and spinach or meat). Served with sauce.

Typical Roman dish. Short pasta with tomato sauce and milk-fed veal small intestine.

Pasta with sautéed porcini mushrooms. Earthy and aromatic flavor.

Classic Roman dish with tomato, crispy guanciale, pecorino, and pepper.

Pasta with creamy sauce of egg, Pecorino Romano, guanciale, and black pepper. Rich and flavorful.

Ancestor of carbonara and amatriciana. Pasta with guanciale and pecorino, without egg or tomato.

Minimalist but intense Roman dish, with pecorino cheese and abundant black pepper.

Spicy tomato sauce with garlic and chili pepper.

Simple and fresh tomato sauce with basil.

Rich sauce based on minced meat slow-cooked in tomato.

Pasta with tuna sauce, often with tomato or plain.

Spaghetti with clams, garlic, oil, and parsley. Often deglazed with white wine.

Thick soup or dry pasta with chickpeas. Traditional peasant dish, very nutritious.

Rustic dish with short pasta and beans in a thick, flavorful broth.

Hot soup with mixed seasonal vegetables.

Traditional soup with mixed vegetables, legumes, and sometimes pasta or rice.

Red pizza without mozzarella, seasoned with tomato, garlic, and oregano. Intense and aromatic flavor.

The most classic pizza with tomato sauce, mozzarella, and fresh basil.

Flavorful pizza with tomato, mozzarella, and salted anchovies.

Classic pizza with added button mushrooms.

Pizza with tomato, mozzarella, and prosciutto added usually at the end of cooking.

White pizza with mozzarella, fresh arugula, and sweet prosciutto.

Pizza rich in ingredients: egg, salami, olives, anchovies, and ham.

Pizza divided into four sections with different toppings, traditionally artichokes, ham, mushrooms, and olives (with variations here).

Delicate white pizza with zucchini flowers and the salty touch of anchovies.

Spicy pizza with spicy salami.

Pizza with earthy flavors, mushrooms and sausage.

Pizza with roasted or cooked sweet peppers.

Pizza with sliced or julienned zucchini.

Pizza with eggplant, often grilled or fried.

Rustic pizza with sautéed chicory and cheese.

Rich white pizza with sausage, arugula, fresh tomatoes, and parmesan shavings.

Pizza with bresaola, arugula, and parmesan. Fresh and light.

Pizza loved by children, with sliced ​​sausages.

Flavorful pizza with broccoli rabe (friarielli) and sausage.

Hybrid pizza: half closed calzone and half open with topping.

Savory and Mediterranean pizza with capers, olives, and anchovies.

Creamy white pizza with a selection of melted cheeses.

Simple pizza with tomato and tuna.

Half-moon shaped folded pizza, usually filled with ham and mozzarella.

Simple white pizza base, with oil, salt, and rosemary.

Simple focaccia accompanied or filled with ham.

Prized cut of veal, tender and lean, usually grilled.

Classic grilled beef steak. Flavorful and juicy.

Roasted pork loin (back), sliced.

Young lamb, a typical dish of Roman cuisine. Tender and flavorful meat.

Oven-roasted suckling pig, with crispy skin and tender meat.

Cut of veal breast slow-cooked in the oven. Very tender.

Chicken stewed with tomato, vegetables, aromatic herbs, and wine.

Chicken cooked with peppers, a colorful and flavorful traditional Roman dish.

Minced meat meatballs, served fried or cooked in tomato sauce.

Large meatball, roasted and served sliced.

Pork ribs (spuntature) and sausages cooked in tomato sauce.

Breaded and fried golden slice of meat.

Layered fried eggplant bake with tomato, mozzarella, and parmesan.

Lamb offal (heart, lungs, liver) stewed with onion and sometimes artichokes.

Tripe stewed for a long time with tomato, Roman mint, and pecorino.

Oxtail stewed slowly with tomato, celery, and spices. Very flavorful and gelatinous.

Mussels or clams sautéed in a pan with oil, garlic, and parsley.

Strips of cuttlefish stewed with sweet peas.

Cod cooked in tomato sauce with black olives and capers.

Tender stewed small octopuses served with beans.

Floured and fried calamari rings until golden.

Potatoes cut into pieces and roasted with oil and rosemary.

Classic crispy french fries.

Slightly bitter green leafy vegetable, boiled and sautéed in a pan with garlic and chili pepper.

Vegetable similar to broccoli rabe, sautéed in a pan.

Grilled eggplant slices, seasoned with oil and parsley.

Fresh salad with lettuce, tomatoes, and other raw vegetables.

Bottled mineral water.

Large bottle of Coca Cola.

Canned carbonated drinks (Coca Cola, Fanta or Sprite).

Alcoholic aperitif based on Prosecco, Aperol/bitter and soda.

Pale lager served on tap.

Beer served by the bottle.

A glass of house wine (white or red).

House wine, served in a carafe.

Structured and fruity white wine, typical of central Italy.

Fresh and aromatic white wine from Campania.

Dry and savory white wine from the Marche region.

Small bottle of white wine.

Italian sparkling white wine.

A glass of Prosecco.

Famous Tuscan red wine, dry and tannic.

Full-bodied and smooth red wine from Abruzzo.

Intense and fruity Sicilian red wine.

Small bottle of red wine.

Fruity and light sparkling red wine from Emilia.

Spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Spoon dessert made of cream, milk, and thickened sugar, served with caramel, chocolate, or berries.

Frozen fruit dessert, refreshing and digestive.

Spherical ice cream, usually chocolate and hazelnut, coated in cocoa.

Selection of other desserts available daily.

Portion of fresh seasonal fruit.