Trattoria Vecchi Sapori

Fried breaded rice croquette with tomato, typical of Roman cuisine. It encloses a heart of melted mozzarella inside. Eaten hot as an appetizer or street food.

Slice of toasted homemade bread topped with fresh tomato, olive oil, garlic, and basil. A simple, fresh, and crunchy appetizer.

Toasted bread rubbed with garlic and seasoned with abundant extra virgin olive oil and salt. A simple but flavorful classic of tradition.

Slice of toasted bread served with flavorful raw ham. The combination of warm bread and fresh cured meat is very appetizing.

Toasted bread garnished with chicory sautéed in a pan with garlic and chili pepper. The slightly bitter taste of the vegetable pairs well with the crispy bread.

Cold dish consisting of aged prosciutto and fresh mozzarella. A classic Italian combination, ideal as a light appetizer.

Selection of mixed cured meats served on a platter, portion for two people. Perfect for sharing and tasting different aged meat specialties.

Aged raw ham from mountainous areas, with an intense and savory flavor. Thinly sliced and served as an appetizer.

Lean cured pork loin, typical of rural areas. It has a delicate flavor and a soft texture.

Short pasta seasoned with a traditional sauce made from guanciale, tomato, Pecorino Romano cheese, and pepper. Rich, savory, and slightly spicy flavor.

Fresh egg pasta (similar to thick spaghetti) seasoned with a cream of Pecorino Romano cheese and black pepper. An iconic Roman dish, creamy and spicy.

Long egg pasta served with a typical Ciociaria sauce, often based on meat, mushrooms, or peas. A rustic and hearty dish.

Pasta seasoned with a creamy sauce of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich and flavorful, it is one of the most famous Roman dishes.

Homemade potato gnocchi, soft and consistent. Traditionally served on Thursdays in Rome, dressed with meat or tomato sauce.

Fresh pasta seasoned with crispy guanciale, Pecorino Romano cheese, and black pepper. Considered the ancestor of Amatriciana (without tomato), it has a very strong flavor.

Fresh ricotta and spinach stuffed pasta. Usually served with butter and sage or a light tomato sauce. Delicate and enveloping flavor.

Classic spaghetti dish seasoned with fresh tomato sauce and fragrant basil. Simple, light, and very aromatic.

Lamb offal (heart, lungs, liver) stewed in a pan. Traditionally served with artichokes or onions. Dish with a strong and characteristic flavor of Roman cuisine.

Tripe (beef stomach) stewed for a long time with tomato, Roman mint, and Pecorino cheese. Soft and succulent, it is a pillar of Roman peasant cuisine.

Cut of beef with the central bone containing the marrow, slow-stewed. The meat is very tender and flavorful.

Large meatball made from minced meat, roasted and served in slices with a side of potatoes. Homestyle dish, soft and tasty.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. Tender and flavorful meat, quick to eat.

Veal breast roasted in the oven with potatoes, rosemary, and white wine. The meat is tender inside and crispy outside.

Thick soup of stewed beans with pork rind and tomato. A very hearty and flavorful peasant dish.

Diced meat stewed with vinegar, rosemary, and garlic (hunter-style). Rustic and slightly tangy flavor.

Lamb chops grilled at high temperature. Eaten very hot by hand (hence the name 'scottadito' - burnt fingers).

Selection of grilled meats. Ideal for those who love smoky flavors and juicy meat.

Beef cooked rare or medium, cut into strips. Usually served with arugula and Parmesan shavings or coarse salt.

Beef steak grilled (on the fire). A classic second meat course, simple and tasty.

Grilled pork sausages. Succulent and flavorful, often served with a side of vegetables.

Floured thin slices of meat briefly cooked in a pan with lemon juice or white wine. Tender and delicate dish.

Layered baked dish of fried eggplant with tomato, mozzarella, and Parmesan, then baked. Rich, soft, and very flavorful.

Seasonal vegetables prepared according to daily market availability. May include sautéed vegetables, salads, or baked vegetables.

1-liter bottle of water.

Half-liter bottle of water.

One-liter carafe of house bulk wine (white or red).

Half-liter carafe of house bulk wine.

Small carafe (a quarter liter) of house bulk wine.

Non-alcoholic drink in a can or small bottle (e.g., Coca Cola, Fanta).

Small bottle of beer.

Glass of digestive liqueur (amaro, limoncello, grappa, etc.).

Italian espresso coffee.

Full-bodied and fruity red wine from the Abruzzo region.

Fresh and mineral white wine, typical of central Italy.

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

Spoon dessert made of cream, sugar, and gelatin, often served with caramel or berries.

Egg and milk pudding with a layer of liquid caramel.

Shortcrust pastry tart filled with jam or cream.

Cover charge and table service fee.

Supplement for cutting and serving a cake brought from outside.