Bacco In Trastevere

A traditional rustic dish combining a soft fava bean puree with sautéed chicory. The flavor is a balance between the sweetness of the legumes and the bitterness of the vegetable. Enjoyed by mixing the two elements, often accompanied by crusty bread.

A creative reinterpretation of Amatriciana pasta with yellow tomato sauce and pumpkin instead of the classic red. The 'busiate' pasta has a twisted shape that holds the rich and savory guanciale sauce well. Enveloping and slightly sweet taste due to the pumpkin.

Beef cheek slowly braised in red wine until very tender. The meat is succulent and rich, served with a thick, aromatic sauce. It pairs perfectly with the potato gratin which balances the intensity of the dish.

A classic Sicilian stew of eggplant and other vegetables in a sweet and sour sauce. The flavor is a rich mix of sweet and sour with a soft texture. Typically served at room temperature as an appetizer.

Fresh salad based on stale bread (or friselle) softened with water and dressed with tomatoes and vegetables. Fresh, summery, and flavorful thanks to vinegar and oregano. Ideal for starting the meal lightly.

Fresh Apulian cheese similar to mozzarella but with a creamy stracciatella heart. Sweet and milky taste, very soft texture. Enjoyed by cutting it and eating the creamy inside with the tomato.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. Soft, flavorful, and rich, with a gratinéed crust on top. The ultimate Italian comfort food.

Fresh sage leaves dipped in batter and fried. Crispy outside and aromatic inside. Eaten with hands as a warm snack.

Whole zucchini flowers coated in a light batter and fried. Delicate and crispy. A classic appetizer of Roman cuisine.

Pieces of salted and aged cod, desalted, battered, and fried. The outside is golden and crispy, the inside is tender and flavorful white fish. Typical Roman street food served hot.

Slice of toasted homemade bread drizzled with quality extra virgin olive oil and salt. Simple, crunchy, and fragrant. The best way to savor new oil.

Toasted bread topped with diced fresh tomatoes, garlic, and oregano. Fresh and flavorful, a classic Italian appetizer. The crunchiness of the bread contrasts with the softness of the tomato.

Bruschetta spread with a thick fava bean cream. Rustic and earthy flavor. Excellent for those who love legumes.

Bruschetta with very thin slices of Lardo di Colonnata that melt on the hot bread. Sweet, savory, and very aromatic flavor thanks to the curing spices. Melts in your mouth.

Selection of three different bruschettas to taste various flavors. Usually includes tomato, fava bean cream, and lardo. Ideal for sharing or varying flavors.

Thinly sliced, aged Italian cured ham platter. Sweet-salty flavor and silky texture. Pairs well with bread or grissini.

Assortment of various artisanal Italian cured meats (such as salami, capocollo, lonza). A journey through different flavors and textures of cured meat. Perfect for sharing.

Tasting platter with different types of Italian cheeses, from fresh to aged. Offers a variety of intensities and textures. Often served with honey or jams.

A large mixed platter including a rich selection of cured meats, cheeses, and other house specialties. The best choice for groups who want to try a bit of everything. Abundant and varied.

One of the most famous Roman dishes: pasta with a cream of egg yolk, Pecorino Romano, and black pepper, enriched with crispy guanciale. Rich, creamy, and savory. Does not contain cream.

Pasta with tomato sauce, sautéed guanciale, and Pecorino Romano. Strong and savory flavor, slightly spicy. A pillar of Lazio cuisine.

Pasta tossed with Pecorino Romano cheese and abundant freshly ground black pepper. Creates a thick and spicy cream thanks to the pasta starch. Simple but with a very intense flavor.

Considered the ancestor of Carbonara and Amatriciana (without egg and tomato). Pasta with crispy guanciale, pecorino, and pepper. Savory, fatty, and very flavorful.

Sicilian dish with short pasta, tomato sauce, fried eggplant, and abundant grated salted ricotta. Mediterranean flavor, fresh and savory. Basil adds a final fragrant note.

A complete vegetarian dish combining legume protein and vegetables. The fava bean puree is dense and sweet, the chicory is bitter and sautéed. A classic of poor Apulian cuisine.

Thick soup of Tuscan origin made with stale bread cooked in tomato. Soft and velvety consistency (pappa). Sweet tomato flavor with notes of basil and olive oil.

Beef cheek cooked for a long time until it falls apart with a fork. The red wine sauce is thick and flavorful. A substantial and hearty dish.

Wild boar stew. The meat has an intense, gamey flavor, softened by long cooking with aromatic herbs and wine. Rich and fragrant.

Tripe (beef stomach) stewed in tomato sauce with Roman mint and pecorino. Tender texture but with a slight chewiness. The mint provides a characteristic freshness that balances the strong flavor of the tripe.

Grilled chicken meat (thigh) cut into strips. Simple, light, and smoky from the grill. Served with a fresh side dish.

Grilled beef steak (entrecote) served sliced. The inside remains juicy and pink. Usually seasoned with oil, salt, and pepper at the table.

Grilled salmon fillet. Crispy skin and soft, fatty flesh. Served with salad and almonds for a crunchy touch.

Cod stewed in tomato sauce with olives, capers, and potatoes. Mediterranean flavor, savory and rich. The fish remains moist and flakes easily.

Tender meatball slowly cooked in tomato sauce. Homely and comforting flavor. Excellent for 'scarpetta' (sopping up sauce with bread).

Salad of fresh mixed green leaves. Light and refreshing. Dressed as desired.

Mixed salad enriched with fresh tomatoes. Simple and healthy.

Dark leafy green vegetable (chicory) boiled and then sautéed with garlic, oil, and chili pepper. Decidedly bitter and spicy flavor. Typical Roman side dish.

Potatoes cut into pieces and roasted with herbs. Crispy outside and soft inside. The classic side dish for meat.

Potato sticks fried in boiling oil. Golden, salted, and crispy. Irresistible and loved by everyone.

The world's most famous Italian dessert. Layers of ladyfingers soaked in coffee alternated with a sweet mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

An ancient Sicilian spoon dessert, similar to a milk pudding. Delicate, white, and flavored with almond and cinnamon. Gelatinous and soft consistency.

Typical dessert from Spoleto with three layers (base of amaretti and flour, soft pudding-like center, dark top). Intense chocolate and amaretti flavor.

Modern cake with a crunchy biscuit base and rich cream. Enriched with a wine reduction that adds acidity and complexity to the dessert.

Carafe of filtered water, available still or sparkling.

Classic Italian espresso. Small, strong, and concentrated, served in a cup. Usually drunk at the end of the meal.

Standard non-alcoholic carbonated drinks. Sweet and refreshing, served cold.

Italian dark carbonated drink made with the extract of the chinotto citrus fruit. Sweet and sour, slightly bitter taste, different from cola.

Tonic water (bitter) or lemon drink. Fizzy and thirst-quenching.

Non-carbonated fruit drinks. Sweet and natural.

Light and golden Italian lager beer. Balanced, fresh, and low bitterness taste. Pairs well with pizza and appetizers.

Beer with an amber color and a more intense, malty flavor than a pale lager. Notes of caramel and toast.

The most popular Italian lager beer. Clear, light, and refreshing with a slightly bitter finish.

Famous Dutch lager beer. Fresh, fruity, and balanced taste.