Sospiro Trastevere - Ristorante & Terrace Bar

A duo of savory Roman buns (Maritozzi) with rich fillings. The dough is soft and slightly sweet, contrasting with savory toppings like Carbonara or creamed cod. Typically eaten by hand.

Deep-fried meatballs made from shredded boiled beef (bollito). Served with a piquant green sauce made of parsley, capers, and anchovies. Crunchy on the outside and tender inside.

Vegetarian meatballs made from eggplant pulp and breadcrumbs. Served on a bed of melted provola cheese fondue. Soft texture with a rich, cheesy flavor.

Whole artichoke deep-fried in the Jewish-Roman style. The leaves are crispy like chips while the heart remains tender. Salty and nutty flavor.

Short tube pasta served with a creamy sauce made from Pecorino Romano cheese and black pepper. A classic Roman dish with a sharp, salty, and spicy flavor profile.

Thick spaghetti-like pasta with a hole in the center, served in a tomato sauce with cured pork cheek (guanciale) and Pecorino cheese. Savory, tangy, and rich.

Tube pasta tossed with a sauce of raw egg yolks, Pecorino Romano cheese, cured pork cheek (guanciale), and black pepper. Rich, creamy, and savory without using cream.

Tube pasta served with cured pork cheek (guanciale), Pecorino Romano cheese, and black pepper. Essentially a Carbonara without egg or Amatriciana without tomato. Savory and oily.

Layers of pasta sheets baked with a ragu made from octopus and other seafood. A marine twist on the classic lasagna. Rich seafood flavor with a soft texture.

Baked dish featuring layers of fried eggplant slices, tomato sauce, mozzarella, and Parmesan cheese. Soft, cheesy, and comforting.

Chicken pieces stewed with bell peppers in a tomato base. A traditional Roman dish that is tender, savory, and slightly sweet from the peppers.

Classic meatballs simmered in a rich tomato sauce. Made with beef and herbs. Juicy and flavorful, typically eaten with bread.

Thin slices of veal topped with prosciutto and sage, cooked in white wine and butter. The name means 'jumps in the mouth'. Savory, salty, and aromatic.

Cod fillet baked inside a packet (foil) with seasonal vegetables to seal in moisture and flavor. Light, flaky fish with tender veggies.

Leafy green vegetables (chicory) pan-fried with garlic and chili pepper. Distinctly bitter taste with a savory, spicy kick.

Potatoes cut into chunks and roasted in the oven until golden. Crispy on the outside and soft on the inside, seasoned with herbs.

A fresh salad with a variety of raw greens and vegetables. Crisp and refreshing, usually dressed with olive oil and vinegar.

Classic Italian dessert made of coffee-soaked ladyfingers layered with a whipped mixture of eggs, sugar, and mascarpone cheese, dusted with cocoa. Sweet, creamy, and coffee-flavored.

A soft, sweet bun (Maritozzo) split and filled with a cream flavored like Tiramisu. A decadent combination of pastry and coffee cream.

A rich cake consisting of a cream cheese base on a crust, topped with salted caramel sauce. Sweet and creamy with a savory salty finish.

Individual chocolate cake with a liquid chocolate center. Served warm so the chocolate flows out when cut. Rich and intense chocolate flavor.

Bottle of still or sparkling water.

A glass of local red wine from the Castelli Romani region near Rome. Typically medium-bodied and fruity.

A glass of local white wine from the Castelli Romani region. Typically crisp, fresh, and mineral.

Italian wine-based cocktail consisting of Prosecco, Aperol, and soda water. Orange in color, with a bittersweet taste and refreshing fizz.

A strong shot of black coffee made by forcing steam through ground beans. Rich aroma and bitter taste, served in a small cup.