Pommidoro dal 1890 Ristorante

Toasted homemade bread seasoned simply with high-quality extra virgin olive oil. A classic and light appetizer.

Toasted bread slice garnished with diced fresh tomatoes, basil, and a drizzle of oil. Fresh and flavorful.

Toasted bread enhanced with sautéed broccoli rabe, crispy guanciale, and Pecorino Romano shavings. A mix of intense and rustic flavors.

Pork sausage served with beans stewed in a light sauce. A rich and hearty traditional peasant dish.

Toasted bread served with artichokes prepared according to tradition. Delicate and typical Roman taste.

Cured salami made from pork neck, sliced. Spicy flavor and soft texture.

Fresh salad of buffalo mozzarella or fior di latte and sliced tomatoes, dressed with basil and oil. Simple and summery.

Whole deboned pork, roasted and seasoned with aromatic herbs. The meat is tender and flavorful with a crispy rind.

Prized Parma cured ham served with sweet figs fried in batter. A perfect sweet and savory contrast.

Classic summer combination of sweet cured ham and fresh melon slices. Refreshing and light.

Aged Parma cured ham, hand-sliced with a knife to enhance its texture and flavor.

Milk-fed veal intestine cooked on a skewer. Typical Roman dish with a strong and unique flavor.

Selection of mixed cheeses (Pecorino Romano DOP, Provolone piccante DOP, Parmigiano Reggiano DOP, Formaggio sardo PAT). Ideal for sharing.

Long egg pasta tossed with crispy guanciale, Pecorino Romano, and black pepper. A 'white' version of Amatriciana.

Spaghetti served with a cream of eggs, Pecorino Romano, sautéed guanciale, and black pepper. Rich and creamy traditional recipe.

Short tubular pasta tossed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Savory and slightly spicy taste.

A variation of the classic "gricia" pasta enriched with broccoli rabe, adding a vegetal and slightly bitter note to the dish.

Thick fresh pasta similar to spaghetti, tossed with a Pecorino Romano cream and abundant freshly ground black pepper. Spicy and enveloping.

Roman dish combining the savoriness of "gricia" (guanciale and pecorino) with the sweetness of artichokes.

Egg fettuccine tossed with a porcini mushroom sauce. Fragrant and with a forest flavor.

Potato gnocchi served with a rich lamb ragù. Intense and rustic flavor.

Wide egg pasta tossed with a white wild boar ragù, without tomato. Very flavorful game taste.

Short rigate pasta tossed with traditional pajata (veal intestine) sauce and tomato. A classic of authentic Roman cuisine.

Thick short pasta and chickpea soup, flavored with rosemary and garlic. A comforting and nutritious dish.

Traditional soup with pasta and beans, prepared with a sautéed base. Creamy and rich in flavor.

Braised rabbit with tomato, olives, herbs, and wine. Tender and flavorful white meat.

Lamb offal (lung, heart, liver) pan-fried with artichokes. Historic Roman dish with a strong flavor.

Tripe stewed for a long time with tomato sauce, Roman mint, and abundant Pecorino cheese. Tender and succulent.

Thin beef slices rolled with a flavorful filling, slowly cooked in tomato sauce.

Veal intestine stewed with tomato and served with Pecorino cheese. A dish for lovers of offal.

Tender meatballs cooked in tomato sauce. A classic homemade dish that is always appreciated.

Thin beef strips quickly cooked with tomato, garlic, and oregano.

Delicate veal glands (thymus) cooked with herbs, vinegar, or wine. Tender and creamy texture.

Lamb (castrato) stewed slowly until tender. Robust flavor.

Oxtail stewed for hours with celery, tomato, raisins, and pine nuts. The meat falls off the bone and is incredibly rich in flavor.

Breaded and fried meat slice until golden. Crispy outside and tender inside.

Free-range chicken cooked in a pan with colorful bell peppers. A classic combination of Roman summer cuisine.

Tasting platter featuring three Roman specialties: a roll, a taste of oxtail "vaccinara" style, and tripe.

Thin beef strips sautéed with fragrant porcini mushrooms.

Portion of pheasant, a delicate yet characteristic game bird, usually roasted or stewed.

Two whole quails, small birds with tender and tasty meat.

Partridge whole or portion, prized game with a refined taste.

Typical Abruzzese sheep meat skewers, grilled. Flavorful and appetizing.

Grilled pork or chicken gizzards, wrapped in caul fat or plain. Ferrous and intense flavor.

Grilled sausage served with a side of sautéed broccoli rabe. Classic Roman pairing.

Milk-fed lamb chops grilled, to be eaten piping hot ('a scottadito' - to burn your fingers) with your hands.

Grilled sheep meat slices. Strong and rustic flavor.

Large slice of beef grilled to your desired doneness.

Prized cut of beef, very tender and lean, grilled.

Large bone-in steak (T-bone), thick and served rare. Price per kilo.

Oven-baked cod fillet with tomato, olives, and potatoes. Flavorful and tender.

Whole or ring calamari quickly grilled, dressed with oil and lemon.

Sea fish with white and delicate flesh, served whole or as a fillet, usually grilled or baked.

Also known as sea bass, it is a prized fish with firm and tasty flesh.

Typical Roman greens sautéed with garlic, oil, and chili pepper. Strong and bitter taste.

Field chicory boiled and then sautéed with garlic and chili pepper. Bitter and healthy side dish.

Fresh mix of lettuce, radicchio, tomatoes, and other seasonal vegetables.

Asparagus served boiled with oil and lemon or sautéed.

Oven-baked or fried potatoes enhanced with a sprinkle of flavorful Pecorino Romano cheese.

Whole artichokes cleaned and cooked upside down in a pan with garlic, parsley, mint, and oil. Tender and fragrant.

Raw chicory sprouts dressed with an anchovy, garlic, and vinegar sauce. Very fresh and crunchy.

Porcini mushrooms sautéed or grilled. A prized side dish with a forest flavor.

Slices of fresh pineapple, sweet and juicy.

Slice of fresh watermelon, thirst-quenching and summery.

Slices of sweet and aromatic melon.

Peaches cut into pieces and marinated in red or white wine.

Portion of fresh seasonal cherries.

Fresh strawberry cup served with pastry cream or whipped cream.

Traditional dry cookies made with wine in the dough. Excellent for dipping.

Lemon sorbet dessert. Refreshing and digestive.

Shortcrust pastry tart filled with sour cherry jam. A classic of Roman Jewish pastry.

Creamy frothy dessert made with egg yolks, sugar, and dessert wine, prepared fresh and served with cookies.

Soft and gelatinous spoon dessert made with cream, sugar, and vanilla, served with various toppings.

Digestive drink based on lemon sorbet, vodka, and prosecco. Creamy and alcoholic.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Layered spoon dessert with sponge cake soaked in Alchermes (red liqueur) and pastry cream.

Soft pistachio ice cream dessert.

Creamy ice cream dessert with Nutella and crunchy hazelnuts.

Almond shortbread cookies served with a glass of sweet dessert wine for dipping.

Basket of homemade bread.

Bottle of still or sparkling mineral water.

Italian sparkling drink with a bittersweet taste based on chinotto extract.

Cola flavored carbonated drink.

Sugar-free version of Coca Cola.

Sparkling orange drink.

Sweet and clear sparkling lemon-flavored drink.

Sparkling lemon drink, also great for cocktails.

Tonic water with a bitter taste, rich in quinine.

Non-alcoholic blond aperitif with a citrusy and slightly bitter taste.

Classic Italian lager beer, pale and refreshing.

Gin-based cocktail served with lemonade (Gin Lemon) or tonic water (Gin Tonic) and ice.

Famous Italian aperitif based on Prosecco, Aperol (or Campari), and a splash of soda.