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Menu

A kitchen that evolves, a tradition that endures.

Our menu follows the rhythm of the seasons.
It changes daily, just like the fresh ingredients, the market’s vegetables and the cuts of meat.
But some dishes are always there — because they are part of who we are.

Starters
Starters
  • 30-Month Aged Maletti Parma Ham
    Hand-sliced
  • Bread, Stracciatella Cheese & Cantabrian Anchovies
  • Roman-Style Tripe
    With tomato, mint, and Pecorino cheese
  • Jewish-Style Artichoke
    Seasonal availability
  • Crostino with Liver Pâté & Caramelized Onion
  • Homemade Supplì
    Classic or Cacio e Pepe
  • Zucchini alla Scapece
    Marinated with vinegar, mint, and garlic
  • Battered Fried Salt Cod
Traditional Roman Pastas
Traditional Roman Pastas
  • Rigatoni all’Amatriciana
    With tomato, guanciale, and Pecorino cheese
  • Rigatoni alla gricia
    With guanciale and Pecorino cheese
  • Rigatoni alla carbonara
    With egg, guanciale, and Pecorino cheese
  • Tonnarelli cacio e pepe
    With Pecorino cheese and black pepper
  • Rigatoni with Oxtail Sauce
  • Tonnarelli or Gnocchi with Beef Sauce
Other Specialties
Other Specialties
  • Spaghetti alla Velavevodetto
    Seasonal dish with cherry tomatoes, thyme, mint, marjoram, salted ricotta, and fresh ricotta
  • Fettuccine alla vignarola
    Seasonal Roman pasta with spring vegetables
Main Courses
Main Courses
  • Meatballs in Tomato Sauce
  • Beef Roll in Tomato Sauce
  • Coda alla Vaccinara
    Slow-cooked in tomato sauce with celery and Roman spices
  • Roman Stew Trio
    Meatball, beef roulade, and oxtail stew
  • Breaded Veal Cutlet
  • Fried Boiled Meatballs
    Served with French fries and sautéed chicory
  • Bone-In Veal Steak
  • Hunter-Style Rabbit – Coniglio alla Cacciatora
  • Roman-Style Chicken – Pollo alla Romana
  • Hunter-Style Lamb – Abbacchio alla Cacciatora
  • Lamb Chops – Costolette d’Abbacchio
Side Dishes
Side Dishes
  • Roman-Style Artichoke
    Seasonal
  • Homemade French Fries
  • Braised Escarole
    With pine nuts, raisins, capers, and Taggiasca olives
  • Sautéed Chicory
    With garlic, olive oil, and chili pepper
  • Sautéed Broccoli Rabe
    With garlic, olive oil, and chili pepper
  • Green or Mixed Salad
  • Puntarelle with Anchovy Dressing
    Seasonal
Desserts
Desserts
  • Our Style Tiramisu
  • Dark Chocolate Fondant
  • Sour Cherry Jam Tart
  • Grandma’s Cake
  • Ricotta & Sour Cherry Cake
  • Chocolate Truffles
  • Seasonal Fresh Fruit
Prenota tavolo

The ones you absolutely must try

Cacio e Pepe

Cacio e Pepe

with that creamy sauce you’ll never forget

Roman-style meatballs

Roman-style meatballs

and yes, scooping up the sauce with bread is non-negotiable!

Jewish-style artichoke

Jewish-style artichoke

a bite of real, authentic Rome

Homemade tiramisù

Homemade tiramisù

every bite feels like a party!

Scopri i ristoranti

Scopri cosa se magna oggi

Segui le preparazioni, i piatti del giorno e tutte le novità del nostro menù!

We choose only the best.

Our kitchen changes every day, following the seasons, the land, and those who bring us the very best from the earth straight to the table. An authentic journey through genuine flavors and true Roman tradition.

Velavevodetto
homemade egg pasta
Macelleria Boattini
the quality of Testaccio
Pastificio Primi
for tonnarelli and tagliolini
Pastificio Strampelli
durum wheat and tradition from Amatrice
Marcozzi Fine Food & Philosophy
pasta in the name of Marche tradition
Antica Enoteca Manzoni
for the wine list
Azienda Agricola Ventre Mora
artisanal extra virgin olive oil from Calabria
D.O.L.
for cured meats and cheeses
Acetaia Malpighi
PGI balsamic vinegars from Modena
Pomodori Piennolo DOP
from our garden

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History and tradition of true Roman cuisine in every bite, in every dish, in every detail

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