deRione - Talenti

A trio of fried appetizers ('bombette') filled with classic Roman sauces: Cacio e Pepe, Carbonara, and Amatriciana. Crispy outside and soft inside.

Slow-cooked pulled pork with barbecue sauce. Served in three pieces, tender and flavorful.

Traditional selection of mixed cured meats and cheeses. A classic Italian appetizer to share or enjoy individually.

Fried zucchini flower in batter, filled with melted mozzarella and anchovies. A classic Roman appetizer, crispy and delicious.

Small portions of eggplant parmigiana. Fried eggplant layers with tomato, mozzarella, and Parmesan cheese.

Mixed vegetarian appetizer with seasonal grilled vegetables and a selection of cheeses.

Strips of chicken cooked in a pan or fried, served as a tasty appetizer.

Eggplant vegetable meatballs, breaded and fried. Soft and flavorful.

Small portion of fried calamari and shrimp. Crispy and golden, served with lemon.

Mussels served in their shells with an aromatic breadcrumb topping, gratinated in the oven.

Fresh anchovies, breaded and fried. A simple and flavorful seafood appetizer.

Pasta tossed with egg, Pecorino Romano, crispy guanciale, and black pepper. An iconic Roman dish, rich and creamy.

Pasta alla Gricia, the ancestor of Carbonara and Amatriciana. Tossed with crispy guanciale, Pecorino Romano, and black pepper.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A classic from the Lazio tradition.

Pasta tossed with Pecorino Romano cheese and abundant black pepper. Simple but with a decisive and spicy flavor.

Creamy risotto prepared with fresh or dried porcini mushrooms. Fragrant and with a forest flavor.

Layered egg pasta with Bolognese meat ragù, béchamel sauce, and Parmesan cheese. A rich and comforting dish.

Potato gnocchi with artichokes, crispy guanciale, and pecorino cheese. A rustic and flavorful first course.

Penne pasta with spicy tomato sauce, garlic, and parsley. A simple dish with a strong character.

Typical Sardinian semolina gnocchetti served with cod, broccoli, and cherry tomatoes.

Fusilli pasta with a rich seafood ragù made with squid and tomato.

Seafood first course (rice or spaghetti) with mixed seafood: mussels, squid, and shrimp.

Grilled lamb chops served piping hot (hence the name 'scottadito' - finger-burning). Tender meat typical of Roman cuisine.

Beef meatballs slow-cooked in tomato sauce. A homemade and tasty second course.

Pieces of chicken stewed 'cacciatora' style with tomato, aromatic herbs, and wine. Flavorful and succulent.

Tripe stewed in tomato sauce with Roman mint and pecorino cheese. A humble Roman dish with an intense flavor.

Grilled chicken breast, sliced, flavored with mixed herbs. A light and protein-rich second course.

Breaded and fried chicken breast, served with a side of fries. Crispy and loved by all.

Pork ribs glazed with barbecue sauce and served with french fries. Tender meat that falls off the bone.

Pork ribs prepared in the style of 'porchetta' (flavored with herbs and spices), served with potatoes and mushrooms.

Thin strips of beef sautéed in a pan, served with fresh arugula, Grana cheese shavings, and olives.

Chickpea and carrot vegetable meatballs, pan-fried. A light vegetarian option.

Beef meatballs in sauce served with a side of creamy mashed potatoes.

Fish stewed in a flavorful tomato broth, served with toasted bread for dipping.

Mixed seafood (squid, shrimp, small octopus) floured and fried. Crispy and golden.

Steamed salmon fillet to keep it light and tender, served with a side of vegetables.

Chicory sautéed in a pan with garlic and chili pepper. A classic Roman side dish with a slightly bitter taste.

Classic golden and crispy french fries.

Stewed eggplant and other vegetables in a sweet and sour sauce. A typical Sicilian dish rich in flavor.

Broccoli rabe florets sautéed in a pan with garlic and chili pepper. A typical Neapolitan side dish.

Artichoke hearts cooked in a pan with garlic, oil, and parsley. Tender and flavorful.

Roasted potatoes cooked in the oven with aromatic herbs.

Cooked radicchio stewed with the addition of balsamic vinegar for a sweet and sour taste.

Fresh mixed seasonal vegetable salad.

High-quality hamburger (200g) served with tomato, cheddar cheese, crispy guanciale, and french fries.

Cold spelt salad enriched with oven-roasted cherry tomatoes (confit) and feta cheese.

Barley and spelt grain salad with broccoli. A healthy and nutritious dish.

Gluten-free gnocchi with Amatriciana sauce (tomato, guanciale, pecorino).

Gluten-free fettuccine with 'cacio e unto', a flavorful variation of cacio e pepe with guanciale fat.

Lasagna prepared with gluten-free pasta and classic meat ragù.

Daily selection of fresh homemade desserts.

Assortment of traditional dry cookies from the Roman Castles.

Fixed-price menu including mixed appetizers and an 'All You Can Eat' pasta formula served in rotation, plus water and bread for dipping.

Full fish menu allowing you to choose an appetizer, a first course, and a second course from the seafood sections of the menu.

Children's menu with a choice of pasta, main course, side dish, and drink.

Basket of warm focaccias, ideal for collecting sauce from the plate (for 'scarpetta').

1-liter bottle of water.

Orange flavored carbonated drink.

Classic cola-flavored carbonated drink.

Sugar-free cola-flavored carbonated drink.

Lemon-lime flavored carbonated drink.

Small glass of draft beer.

Medium glass of draft beer.

Local house wine, available in white (still or sparkling) and red.