La Piazzetta al Quadraro

A rich assortment of appetizers to share, ideal for starting the meal. Includes cured meats, cheeses, bruschetta, and hot specialties.

Selection of mixed Italian cured meats. Aged and flavorful.

Thin slices of aged cured ham served with fresh and creamy buffalo burrata. A classic Italian pairing.

Fried eggplant meatballs, served in a portion of six pieces. Crispy outside and soft inside.

A mixed platter of fried Roman specialties. Includes zucchini flowers, cod, and classic street food fritters.

Fried rice croquette with tomato and a melted mozzarella center, breaded and fried. A typical Roman street food.

Breaded and fried mashed potato, cylindrical in shape. Simple and tasty.

Cod fillet, battered and fried. Crispy and golden.

Fried zucchini flowers in batter, often stuffed with mozzarella and anchovies. Delicate and crispy.

Thinly cut French fries, seasoned with pecorino cheese and black pepper. A flavorful variation of classic chips.

A large potato croquette enriched with mortadella, creamy cheese, and pistachios. A rich and indulgent appetizer.

Selection of toasted bread seasoned with various ingredients. Perfect for tasting different flavors.

Toasted bread seasoned with fresh tomatoes, basil, olive oil, and salt. A fresh and light classic.

Toasted bread topped with salmon and creamy buffalo stracciatella. A refined combination.

Toasted bread with cured lard that melts on the warm bread, flavored with truffle. Intense and aromatic taste.

Toasted bread with savory pancetta and a touch of balsamic vinegar. Sweet, sour, and salty contrast.

Long egg pasta with a rich wild boar meat sauce. A dish with a strong, wild flavor.

Short, thick fresh pasta served with lamb ragu, porcini mushrooms, and truffle. A very rich and aromatic first course.

Potato gnocchi with a creamy gorgonzola sauce, slightly bitter radicchio, and crunchy walnuts.

Long egg pasta with sautéed guanciale, pecorino cheese, and fried or sautéed artichokes. Savory and tasty.

Egg pasta with porcini mushroom sauce. A classic dish with woodland flavors.

Pasta with crispy guanciale, pecorino romano, and black pepper. It's the ancestor of carbonara, without egg and tomato.

Famous Roman pasta with egg, guanciale, pecorino romano, and pepper. Creamy, rich, and savory.

Pasta with tomato sauce, guanciale, and pecorino. A perfect balance between the sweetness of tomato and the saltiness of pork.

Pasta with Roman pecorino cream and abundant black pepper. Simple but with a decisive and spicy taste.

T-bone steak, grilled. A prized cut, served rare.

Grilled beef steak. Flavorful and juicy.

Very tender and lean cut of beef, grilled or pan-seared.

Tender beef fillet served with aromatic porcini mushrooms.

Grilled beef steak, cut into slices. Usually served rare or medium.

Beef tagliata accompanied by porcini mushrooms. A flavorful second course.

Beef tagliata served with thin slices of lard that melt on the hot meat.

Beef tagliata served on a bed of arugula with cherry tomatoes and grana cheese shavings. Fresh and flavorful.

Veal slices with cured ham and sage, cooked in white wine. Tender and tasty.

Floured and browned veal slices, served with a white wine or lemon sauce.

Veal slices served with a porcini mushroom sauce.

Grilled lamb skewers. Typical of Abruzzo, flavorful and juicy.

Mixed grilled meats. Ideal for those who want to taste various cuts.

Grilled lamb chops, to be eaten very hot ('scottadito' - burnt fingers).

Thin strips of beef sautéed in a pan, often served with arugula or vegetables.

Beef strips sautéed with porcini mushrooms. A flavorful and quick dish.

Roasted pork shank, served with roasted potatoes. Tender meat that falls off the bone.

A complete fish menu designed for Christmas Eve. It includes a rich selection of seafood and vegetable appetizers, two refined first courses, and a second course of prawns with a side dish.

A traditional land-based menu for Christmas lunch. It offers mixed appetizers of cured meats and vegetables, hearty first courses like lasagna and game pasta, and the classic oven-baked lamb.