Trattoria Toscana Roma

Toasted bread slices garnished with traditional chicken liver pâté and other Tuscan sauces. Rustic, rich, and decisive flavor. A classic regional appetizer.

A soft cake made with seasonal vegetables, served with a warm Pecorino cheese cream. Soft texture that melts in your mouth, with the savory taste of the cheese.

Slice of medium-aged Pecorino cheese briefly grilled. Golden crust on the outside and a soft, melting center.

Tasting of different varieties of Tuscan Pecorino cheese with various aging periods. Flavors ranging from sweet and milky to spicy and aged.

Selection of typical Tuscan cured meats such as prosciutto crudo, salami, and finocchiona served on a platter. Perfect for sharing and accompanying with bread.

A rich mixed platter combining local cured meats and Pecorino cheeses. It offers a variety of savory and aged flavors, ideal for tasting regional products.

Rustic handmade thick spaghetti (water and flour) dressed with a tomato sauce and 'aglione' (a giant garlic with a sweet and delicate flavor). Iconic dish from Valdichiana.

Thick egg pasta served with a meat ragù cooked without tomato. Rich flavor of meat and sautéed vegetables, very savory.

Thick fresh pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. Intense, savory, and pleasantly spicy taste.

Wide, flat egg pasta served with a slow-cooked wild boar meat sauce. Wild and decisive flavor, typical of Tuscan cuisine.

Classic egg pasta with Tuscan meat ragù (with tomato). A comforting and hearty dish.

Thick fresh pasta dressed with a sauce based on Chianti red wine, often enriched with sausage or onion. Violet color and aromatic taste.

Minced meat meatballs cooked stewed without tomato, often with white wine and herbs. Soft and juicy.

Lamb stewed slowly with tomato and herbs. An ancient dish from the Maremma tradition, flavorful and rustic.

Historic beef stew cooked for hours in red wine with abundant whole black peppercorns. The meat becomes very tender and the taste is spicy and intense.

Guinea fowl meat (similar to chicken but more flavorful) cooked with aromatic juniper berries. Delicate taste with forest notes.

Wild boar morsels stewed with tomato, red wine, and spices. Meat with a strong, wild flavor, very tender due to long cooking.

Famous T-bone steak from Chianina or local breed cattle, grilled rare. Price indicated per 100 grams. (l'etto)

Grilled beef cut. Juicy and flavorful, generally served rare or medium-rare.

Boneless beef steak, grilled and served sliced. Often seasoned with arugula and Grana cheese shavings or oil and rosemary.

Bitter-tasting green leafy vegetable, blanched and sautéed in a pan with garlic and chili pepper.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Fresh mixed salad with various green leaves and tomatoes. A light and refreshing side dish.

White beans stewed with tomato sauce, garlic, and sage. Typical Tuscan side dish, creamy and aromatic.

Fresh seasonal vegetables, prepared according to the day's inspiration.

Creamy dessert based on cream, sugar, and gelatin. Silky and smooth texture, often served with a berry or caramel sauce.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Creamy and energizing.

Typical Tuscan dry almond biscuits, served with a glass of sweet dessert wine. The biscuits are usually dipped in the wine to soften them.

Variable selection of other daily desserts prepared by the kitchen.

Bottled mineral water, still or sparkling.

Carbonated soft drinks (like cola, orange soda) served in cans.

House red or white wine, served in a half-liter carafe.

Belgian abbey beer served on tap. Rich and structured taste, available in two sizes (small and large).

Classic Italian espresso. Intense and aromatic, served in a cup.

Standard charge in Italian restaurants that includes table service, bread, and setting.