Trecca - Roma

Whole artichoke slowly cooked with garlic, mint, and oil. Tender, flavorful, and aromatic, it's a classic Roman appetizer.

Bread served with broccoli cooked in a pan and anchovies. A rustic appetizer with strong, savory flavors.

Savoy cabbage and potato flan baked gratin. A warm and comforting dish with a golden crust.

Salad of raw chicory sprouts dressed with anchovy sauce, served with a medium-cooked egg (barzotto). Fresh and crunchy.

Boiled beef tongue slices served with traditional green sauce and an endive and anchovy salad. A dish rich in contrasts and textures.

Breaded veal brain, fried until golden. The inside remains creamy and delicate, while the outside is crispy.

Long pasta with a hole in the center, dressed with tomato sauce, crispy guanciale, and pecorino romano. A pillar of Roman cuisine, flavorful and slightly spicy.

Short ridged pasta served with pajata (veal intestine) cooked in tomato sauce. A historic Roman dish with an intense flavor and creamy texture.

Fresh handmade egg pasta dressed with a white meat ragù (lamb, rabbit, chicken). Rich flavor but more delicate than classic red ragù.

Hot soup prepared with fresh ingredients of the day. Varies based on seasonality and the chef's inspiration.

Tripe slowly stewed with tomato, Roman mint, and pecorino. A traditional peasant dish, very flavorful and aromatic.

Lamb meatball wrapped in pork caul fat to keep it juicy. Intense and unique flavor.

Fassona oxtail stew, slow-cooked in tomato sauce with celery. The meat is very tender and falls off the bone, with a thick and gelatinous sauce.

Broccoli rabe sautéed with garlic, oil, and chili pepper. A flavorful and slightly spicy side dish.

Field chicory blanched and then sautéed with garlic and chili pepper. Typically bitter taste and tender texture.

Spoon dessert made with cream, served with salted caramel sauce and crunchy almonds. Creamy and sweet.

Traditional Jewish-Roman dessert with a filling of fresh ricotta and sour cherries. Balanced between sweet and tart.

Classic Italian dessert with layers of ladyfingers soaked in coffee and mascarpone cream. Soft and delicious.

Creamy foam prepared by whipping egg yolks with sugar and Marsala wine, enriched with cream. Served as a spoon dessert.

Basket of artisanal bread from a well-known local bakery. Ideal for accompanying dishes and for 'fare la scarpetta' (mopping up sauce).

Fixed fee for service and table setting.

Bottle of still or sparkling mineral water.

Espresso coffee from a local roaster. Intense aroma and bold taste, perfect for finishing the meal.