Alfredo e Ada

Traditional lasagna with layers of flat pasta, meat sauce (ragu), creamy béchamel, and cheese. Baked until bubbly and golden. Rich and comforting.

A lasagna variation featuring artichokes and melted cheese between pasta layers. Creamy, savory, and vegetarian-friendly.

A vegetarian lasagna made with zucchini and cheese. Lighter than the meat version but still creamy and satisfying.

Stuffed pasta parcels filled with cheese, black pepper, and artichokes. A savory dish with a hint of spice from the pepper.

Ravioli filled with sweet pumpkin, complemented by salty Pecorino cheese and savory bacon. A balance of sweet and salty flavors.

A classic Roman pasta dish with a sauce made from tomatoes, cured pork (menu lists bacon, traditionally guanciale), and Pecorino cheese. Savory and tangy.

Pasta served with a rich, slow-cooked meat and tomato sauce. Hearty and flavorful.

Pasta served with a sauce derived from slow-braised oxtail. Deep, meaty flavor with tender meat pieces.

Pasta in a spicy tomato sauce made with garlic and chili peppers. Tangy with a distinct heat kick.

A simple yet rich Roman pasta with Pecorino Romano cheese and black pepper. Creates a creamy, savory coating on the noodles.

Often called 'white Amatriciana'. Pasta tossed with cured pork (bacon/guanciale), Pecorino cheese, and black pepper. Salty and rich without tomato.

Iconic Roman pasta with a sauce of eggs, hard cheese (Pecorino), cured pork, and black pepper. Rich and creamy texture.

Creamy Italian rice dish cooked with a variety of mushrooms. Earthy, savory, and comforting.

Layers of sliced eggplant, tomato sauce, mozzarella, and parmesan cheese, baked until bubbly. Soft texture and rich flavor.

Thin slices of beef rolled around a filling, braised in a savory tomato sauce. Tender meat with rich sauce.

Veal cutlets topped with prosciutto and sage, cooked in white wine and butter. A classic Roman dish, savory and aromatic.

Chicken breast stuffed and cooked with balsamic vinegar and wine. Tangy, savory, and tender.

Italian sausages served with sautéed broccoli rabe or leafy greens. A savory dish with slightly bitter greens to balance the rich meat.

Slow-cooked oxtail in a rich tomato-based sauce. The meat is extremely tender and gelatinous.

Strips of tripe (stomach lining) stewed in a tomato sauce with mint and Pecorino cheese. Soft, chewy texture with unique flavor.

Ground meat balls simmered in a savory tomato sauce. Juicy and comforting.

Oven-roasted veal, usually sliced. Tender meat with mild, savory flavor.

Thin slices of meat (scaloppine) pan-fried in a zesty lemon sauce. Fresh, tangy, and light.

Cod fillets cooked in a tomato-based sauce. Flaky white fish with savory Italian flavors.

Likely 'Vitello Tonnato'. Cold, sliced veal covered in a creamy sauce flavored with tuna, capers, and anchovies. Rich and savory.

A platter of cured ham (prosciutto) and fresh buffalo mozzarella. A classic combination of salty meat and creamy, mild cheese.

Prepared artichokes, likely braised or fried in Roman style. Earthy and tender.

Potatoes roasted with oil and herbs until golden. Crispy outside and soft inside.

Bell peppers prepared with a lemon dressing. Sweet, tangy, and refreshing.

Eggplant marinated or cooked with vinegar. Tangy and soft.

Zucchini served as a side, likely sautéed or grilled. Mild and tender.

Sautéed leafy greens, typically cooked with garlic and oil. Slightly bitter and savory.

House wine served by the carafe. Typically a local table wine suitable for the meal.