Betto e Mary

Peppers cooked in a pan or oven, enriched with pine nuts. A vegetarian appetizer with a sweet and aromatic flavor.

Boiled white or borlotti beans served in a salad, simply dressed with oil, salt, pepper, and sometimes fresh onion.

Broccoli florets coated in a light batter and fried. Crispy and flavorful, a typical Roman fry.

Dried horse meat reduced to very thin strands. It has an intense and savory flavor, excellent for snacking.

Cold salad prepared with boiled and diced veal cartilage. Dressed with oil and vinegar, it has a peculiar, gelatinous texture.

Breaded and fried slice of scamorza cheese. The outside is crispy while the inside is melted, stringy cheese.

A platter of mixed local cured meats, such as ham, salami, or capocollo.

Dried and seasoned horse meat strips with chili and spices. A rustic, spicy snack with a chewy texture.

Pasta dressed with the sauce from Coda alla Vaccinara. Rich in tomato, celery, and the intense flavor of stewed meat.

A rustic sauce based on sautéed chicken offal (liver, hearts) and porcini mushrooms. Strong, earthy flavor.

Typical Roman dish: pasta with milk-fed veal intestine (still containing chyme), cooked in tomato sauce. Unique, strong, and creamy flavor.

Pasta dressed with a cream made from emulsified grated Pecorino Romano and cooking water, with abundant black pepper. Savory and spicy.

Pasta with a refined sauce of sweetbreads (delicate veal glands), artichokes, and crunchy walnuts.

Classic Lazio sauce with tomato, browned guanciale, and pecorino cheese. Rich and flavorful.

Pasta dressed with a creamy sauce made from pasteurized raw eggs warmed by the pasta's heat, crispy guanciale, pecorino, and black pepper. Does not contain cream.

Fresh stuffed pasta, a particular variation likely filled with horse meat or served with a horse meat ragu.

Pasta with a rich sauce of porcini mushrooms and minced meat. A hearty dish with autumnal flavors.

Oxtail slowly stewed with tomato, celery, and sometimes bitter cocoa, pine nuts, and raisins. The meat is very tender and gelatinous.

Roman-style tripe, stewed in tomato sauce with fresh mint (mentuccia) and plenty of pecorino romano cheese.

Milk-fed veal small intestine, similar to pajata but served as a main course, usually grilled or stewed.

A mixed selection of Roman meat specialties, likely including various cuts of the 'quinto quarto' (offal).

Lamb offal (heart, lungs, liver) cut into pieces and sautéed in a pan with onion and often artichokes.

A portion or variation of Coda alla Vaccinara.

Delicate veal sweetbreads, sautéed in a pan and flavored with prosciutto crudo or cotto.

Breaded and golden-fried lamb chops. Crispy outside and tender inside.

Grilled horse meat steak. Lean meat, rich in iron and with a characteristic sweetish flavor.

A highly appreciated cut of meat (diaphragm) in Rome, quickly cooked over charcoal. Intense flavor and juicy texture.

Sausages made with horse meat, grilled.

Horse meat rolls stuffed with a mixture of fat, garlic, parsley, and spices (often coriander), grilled over charcoal.

Classic grilled beef steak.

Thin strips of beef quickly sautéed or grilled, served on a bed of fresh arugula and often Parmesan shavings.

Grilled lamb chops, served piping hot ('a scottadito'). Traditionally eaten with hands.

Skewers of sheep meat cut into small cubes, grilled over charcoal. Flavorful and typical of central Italy.

Grilled pork sausages.

Whole quails, butterflied and grilled over charcoal. Delicate and flavorful white meat.

Scamorza cheese cooked on the grill until slightly melted and forms a golden crust.

Seasonal vegetables served as a side. May include potatoes, sautéed chicory, or mixed salad.

House dessert to conclude the meal.

Local table wine, red or white, served in a carafe.

Classic Italian lager beer in a large bottle.

Orange-flavored carbonated drink, contains orange pulp. Large bottle.

Typical Italian dark carbonated drink, with a bittersweet taste based on chinotto extract. Large bottle.

Canned drink of your choice (e.g., Coca Cola, Fanta, Sprite).