Piatto Romano

Pan-cooked organ meat (usually thymus or pancreas) served with a spicy peppercorn sauce. It has a rich, creamy texture inside with a crispy exterior. Savory and distinct.

Meaty oyster mushrooms served with fresh parsley sauce and fermented kefir. Seasoned with Japanese chili powder for a slight kick. Earthy and aromatic.

Tender white asparagus spears grilled and topped with a savory fava bean miso paste. Garnished with crunchy hazelnuts and sweet wild strawberries. A complex mix of textures and flavors.

Thinly sliced beef tongue marinated in pineapple juice for tenderness. Served with a zesty lemon sauce and coconut kimchi. Tender texture with a sweet and sour profile.

Beef short ribs boiled until tender, seasoned with preserved lemon and smoky Urfa pepper. Accompanied by pickles for acidity. Rich and meaty.

A fresh salad twist on the classic Caprese, featuring crisp barattiere cucumber instead of just tomato. Topped with sesame seeds. Light, crunchy, and refreshing.

Whole baby artichokes fried until crispy and seasoned with vinegar. A tangy and crunchy appetizer popular in Roman cuisine. Eat the whole flower.

Olives filled with a savory meat mixture, breaded, and fried. Similar to Ascolana olives. Crunchy on the outside, salty and savory inside.

A traditional Roman spring vegetable stew made with fresh broad beans, peas, artichokes, lettuce, and cured pork cheek (guanciale). Sweet, savory, and tender.

A classic Roman offal dish featuring chopped lamb lung, heart, kidney, and liver sauteed with onions. Rich, iron-heavy flavor with varying textures. Savory and hearty.

Whole artichoke deep-fried until the leaves are crispy like chips and the heart is tender. A signature dish of Roman-Jewish cuisine. Nutty, salty, and crunchy.

Small balls of seasoned ground beef, breaded and deep-fried. Crispy outside and juicy inside. Served as a savory snack.

Dried strips of horse meat seasoned with spices. Lean and chewy with a concentrated meaty flavor. A savory snack often enjoyed with drinks.

A mix of wild edible herbs dressed with a savory anchovy sauce and tangy sumac spice. Fresh, earthy, and umami-rich.

Short tube pasta served with a sauce made from the intestine of an unweaned calf (pajata), tomato, and pecorino cheese. The chyme inside the intestine creates a unique creamy, cheesy texture. A true Roman delicacy.

Thick spaghetti served with a robust sauce of cured pork cheek (guanciale), tomato, and sheep cheese. Savory, slightly salty, and rich.

Thick spaghetti tossed with a creamy emulsion of eggs, pecorino cheese, crispy cured pork cheek, and black pepper. Rich and comforting without using cream.

Thick spaghetti dressed simply with pecorino cheese and aromatic wild black pepper. Creamy and sharp with a spicy kick.

Thin ribbon pasta served with a dark, sweet, and savory sauce made from fermented black garlic. Deep umami flavor with balsamic notes.

Thin ribbon pasta tossed with dried, sweet, and crunchy cruschi peppers. Mildly spicy with a distinct smoky sweetness.

Pork liver pieces seasoned with bay leaf and wrapped in fatty membrane (caul fat), then roasted. Made from premium Casertano black pig. Rich, intense, and savory.

Fresh porcini mushrooms grilled simply to highlight their natural flavor. Meaty texture with a nutty, earthy taste.

Chops of mature sheep meat grilled over fire. Stronger, gamier flavor than lamb, with a firm texture.

Skirt steak of horse meat grilled and served with butter and aromatic cubeb pepper. The meat is lean, sweet, and iron-rich.

A thick pork chop braised slowly with aromatic rosemary and white wine until tender. Juicy and savory with herbal notes.

Rabbit stewed hunter-style with vinegar, anchovies, and white wine. The sauce is tangy and savory, complementing the lean white meat.

Lamb sweetbreads and brains breaded and deep-fried. The texture is creamy and soft inside with a crispy crust. Rich and delicate flavor.

Veal brisket slow-roasted in a wood-fired oven. Tender meat with a hint of smokiness and crisp edges.

Cod fillet baked with sweet onions, raisins, and pine nuts. A traditional Roman preparation combining savory fish with sweet and sour elements.

Small chops from young lamb, grilled quickly. Tender, juicy, and mild in flavor. Often eaten with hands.

Strips of beef tripe simmered in a rich tomato sauce seasoned with pecorino cheese and fresh mint. A famous Roman dish with a soft, chewy texture.

Oxtail stewed for hours with celery, carrots, and tomato sauce. The meat is gelatinous and falls off the bone. A rich and hearty classic.

A premium cut of beef from pasture-raised cattle, grilled to preference. Well-marbled, juicy, and flavorful.

Wild radish greens sautéed with spicy chili and garlic. Slightly bitter and savory.

Wild mustard greens cooked with chili and garlic. Pungent, peppery flavor with a spicy kick.

Edible mallow leaves sautéed simply. Mild flavor with a slightly mucilaginous texture similar to okra.

Stinging nettle leaves cooked to remove the sting, seasoned with chili and garlic. earthy and spinach-like flavor.

Borage leaves sautéed with spices. Has a mild cucumber-like taste.

Small wild broccoli shoots sautéed with garlic and chili. Crunchy stems and tender leaves with a slightly bitter taste.

Wild hawkweed greens sautéed. A traditional foraged green with a bitter, earthy flavor profile.

Wild chicory greens sautéed with spicy aromatics. Notably bitter and savory, a classic Roman side dish.

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream. dusted with cocoa powder. Sweet, creamy, and coffee-flavored.

A rich chocolate dessert paired with aromatic cedar and crunchy hazelnuts. Includes a creative element of white kimchi for contrast.

Creamy white chocolate custard spiced with smoky Spanish paprika (pimenton) and crunchy cocoa nibs. A unique sweet and smoky combination.

A dessert made of sweetened chestnut puree topped with whipped cream. Resembles a snow-capped mountain. Nutty and sweet.

Silky cooked cream dessert served with pineapple and a hint of whisky. Creamy texture with fruity and boozy notes.

A traditional Roman tart filled with sweet ricotta cheese and tart sour cherry jam. Crumbly crust with a soft filling.

Crunchy cookies made with red wine in the dough. Often dipped in wine or served with dessert wine. Rustic and barely sweet.

Sweet, chewy fruit of the date palm. Served fresh. Natural caramel-like flavor.

Also known as Custard Apple or Cherimoya. A tropical fruit with creamy white flesh and a flavor mix of banana, pineapple, and strawberry. Spoon out the flesh.

A type of passion fruit with a hard orange shell and sweet, jelly-like pulp with seeds inside. Aromatic and refreshing.

Mango grown in Sicily, known for its intense sweetness and fragrance. Juicy tropical fruit flesh.

Persimmon fruit served with honey and lemon zest. Sweet, honey-like flavor with citrus brightness.