Antico Forno a Testaccio

An assortment of house specialties, which may include cured meats, cheeses, pickled vegetables, and baked goods. Ideal for tasting the typical flavors of the restaurant.

A selection of your choice from the day's buffet, with fresh vegetables, grilled items, and other appetizers.

Aged raw ham from mountain areas, hand-sliced to enhance its texture and sweet-salty flavor.

Classic Italian summer appetizer combining the sweetness of melon with the savoriness of raw ham. Fresh and light.

Cured beef salami, lean and flavorful, served with fresh rocket that adds a spicy and bitter note.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an intense milky flavor.

Smoked scamorza cheese served in a hot terracotta dish, enriched with sautéed mushrooms. Stringy and tasty.

Marche specialty consisting of pitted green olives stuffed with meat, breaded, and fried. A crispy and flavorful appetizer.

Breaded and fried mozzarella bites, hot and stringy inside with a golden crust.

Portion of six Olive Ascolane served with a side of French fries. A classic fried mix.

Battered and fried zucchini flowers stuffed with mozzarella and anchovies. Crispy and tasty.

Desalted cod fillets, battered and fried. A Roman street food classic, crispy outside and tender inside.

Croquette of mashed potatoes, breaded and fried. Soft and flavorful center.

Mixed seasonal vegetables, battered and fried, prepared in the house style.

Rice croquette with tomato and a molten mozzarella center, breaded and fried. King of Roman street food.

Meatballs made with eggplant pulp, breadcrumbs, and herbs, fried until golden. Soft and flavorful.

Pasta with a cream of egg yolks, Roman pecorino, and crispy guanciale, finished with black pepper. Rich and intense.

Short pasta with crumbled sausage, cream, and mushrooms. A dish with a decisive and woodsy flavor.

Pasta with tomato sauce, garlic, and abundant chili pepper. Spicy and appetizing.

Thick pasta with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine.

Pasta with the oxtail stew sauce, rich in celery, tomato, and spices. Very intense and unique flavor.

Fresh pasta similar to spaghetti but thicker, with Roman pecorino, guanciale, and pepper. A "white Amatriciana".

A variation of Gricia enriched with artichokes, which add a sweet-bitter note to the savory flavor of guanciale and pecorino.

Fresh pasta tossed with Roman pecorino cream and abundant freshly ground black pepper. Simple but with a decisive flavor.

Fresh pasta with artichokes and crumbled sausage. A classic rustic and flavorful combination.

Fresh pasta with smoked speck and gorgonzola cream. Intense, creamy, and slightly spicy flavor.

Fresh egg pasta with slow-cooked meat ragù in tomato sauce.

Egg pasta sautéed with fresh artichokes. Delicate and vegetal flavor.

Egg pasta with sautéed porcini mushrooms. Fragrant and with a woodland flavor.

Pasta filled with fresh ricotta and spinach, usually served with butter and sage or simple tomato sauce.

Potato gnocchi with simple tomato sauce and fresh basil. A comforting classic.

Potato gnocchi with tomato sauce, guanciale, and pecorino.

Potato gnocchi served with a rich meat ragù.

First courses based on the catch of the day, available upon request. Ask staff for options.

Oxtail stewed for a long time with tomato, celery, pine nuts, and raisins. A historic dish of poor Roman cuisine.

Tripe stewed with tomato, Roman mint, and pecorino cheese. Tender and very aromatic.

Floured and pan-seared veal slices served with a mushroom sauce.

Veal slices cooked with a fresh and tangy lemon sauce.

Floured veal slices with raw ham and sage, deglazed with white wine. A Roman classic main course.

Beef fillet served with a creamy green peppercorn sauce.

Whole or chopped porcini mushrooms roasted, seasoned with garlic and parsley. Enhances the mushroom's flavor.

Prized cut of beef, tender and lean, grilled.

Beef steak cooked on the grill.

Beef tagliata served for two people, usually sliced, dressed with oil and balsamic vinegar.

T-bone steak, thick cut, cooked rare. Price per 100g.

Grilled "scottadito" lamb chops. Tender and flavorful.

The simplest and oldest pizza, topped only with tomato, garlic, oregano, and oil. No cheese.

Classic pizza with tomato, mozzarella, and basil. A symbol of Italian tradition.

A variation of the Margherita pizza made with buffalo mozzarella, richer and more flavorful.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and tasty.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Rich pizza with tomato, mozzarella, mushrooms, cooked ham, hard-boiled egg, and sometimes artichokes.

White (or red) pizza with mozzarella, mushrooms, and sausage. Autumnal and rustic flavor.

Pizza dedicated to cheese lovers, with a creamy and flavorful mix of four varieties.

White pizza with mozzarella, fresh zucchini flowers, and anchovies. A classic Roman combination.

Pizza with a mozzarella base, topped raw with bresaola and fresh rocket. Light and fresh.

Vegetarian pizza with mozzarella and a mix of grilled or baked vegetables (often zucchini, eggplant, peppers).

Fresh pizza with Pachino cherry tomatoes and buffalo mozzarella.

House specialty pizza with smoked speck, mushrooms, and cherry tomatoes.

A flavorful pizza combining the creaminess of four cheeses with spicy salami.

Half-moon shaped calzone filled with cooked ham and mozzarella.

Warm toasted bread with ham and melted mozzarella.

Warm toasted bread with melted mozzarella and anchovies.

Slice of toasted bread seasoned only with extra virgin olive oil and salt.

Classic bruschetta with diced fresh tomato, garlic, and basil.

Bruschetta topped with raw ham and mozzarella.

Bruschetta with smoked speck and pickled artichokes.

Bruschetta with Ciauscolo, a soft, spreadable salami typical of the Marche region.

Classic French fries, golden and crispy.

Potatoes cut into pieces and baked with rosemary and herbs.

Green vegetables sautéed with garlic and chili pepper.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Artichokes prepared according to Roman tradition (alla romana or alla giudia).