Dar Moschino

Dry and light white wine. Straw yellow color with fruity and floral notes. Best served chilled, excellent as an aperitif or with light dishes.

Fresh and mineral white wine from Campania. Exhibits aromas of citrus and white flowers. Perfect for accompanying fish and seafood dishes.

White wine typical of the Castelli Romani region. Savory and dry taste with hints of fresh fruit. Ideal with appetizers and Roman first courses.

Full-bodied white wine with good acidity. Notes of exotic fruit and flowers. Pairs well with cheeses and white meats.

Full-bodied and persistent Sardinian white wine. Intense aroma and soft flavor with an almond aftertaste. Excellent with grilled fish.

Fresh and savory white wine from Sardinia. Delicate aromas of Mediterranean scrub. Ideal with shellfish and seafood pasta dishes.

Famous Vermentino from Alghero, pale straw yellow. Harmonious and delicately fruity flavor. A classic pairing with lobster and shellfish.

Blend of Chardonnay, Sauvignon, and Trebbiano. Fresh, mineral, and aromatic. Pairs well with fish and vegetable appetizers.

International white wine grown in Lazio. Full and fruity taste, with notes of banana and apple. Suitable for the whole meal.

Lively and aromatic Venetian sparkling wine. Fine bubbles and fresh taste. Perfect for toasts and aperitifs.

A glass of house wine, available in white or red. Simple table wine to accompany the meal.

Ruby red wine with aromas of ripe red fruit. Dry taste and soft tannins. Excellent with pasta with ragù and red meats.

Spicy and enveloping red wine. Notes of black pepper and berries. Ideal with grilled meats and game.

Intense and structured red wine with elegant tannins. Complex aromas of dark fruit and spices. Perfect for important meat dishes.

Warm and smooth Puglian red wine. Hints of plum and cherry in spirit. Pairs well with aged cheeses and roasts.

Full-bodied and fruity Sicilian red wine. Notes of spices and red fruits. Ideal with red meats and savory dishes.

Soft and velvety red wine. Aromas of small red fruits. Pairs well with pasta with ragù and white meats.

Tuscan red wine based on Sangiovese. Fresh, balanced, and pleasantly tannic. Perfect with steaks and cured meats.

Medium-bodied Venetian red wine. Notes of cherry and bitter almond. Versatile, pairs well with risottos and meats.

Classic Tuscan red wine, dry and harmonious. Aroma of violet. Ideal with Florentine steak and roasts.

Indigenous red wine from Lazio. Full, warm, and enveloping taste with spicy notes. Perfect with abbacchio (suckling lamb) and traditional Roman dishes.

Piedmontese red wine with pronounced acidity and freshness. Notes of crisp red fruit. Cleanses the palate, ideal with fatty dishes and cured meats.

Service includes fresh bread and table setting.

Baked frittata with tender artichoke hearts. A simple and flavorful dish, served in wedges.

Classic frittata made with gently softened onions. Sweet and rustic flavor.

Soft frittata enriched with finely chopped zucchini. Delicate flavor and fluffy texture.

Casserole made with Romanesco broccoli, eggs, and cheese. Baked until golden.

Cured and salted pork thigh. Served in thin slices, with a savory and sweet taste.

Cured ground and spiced pork meat, served in slices as an appetizer.

Fresh stretched-curd cheese made from buffalo milk. Shiny exterior and a soft, juicy center.

Lean cured meat from the pork loin, seasoned with spices. Delicate flavor and tender texture.

Classic summer pairing. Slices of sweet melon wrapped or served with salty cured ham.

Raw or lightly blanched zucchini, seasoned with oil, vinegar, garlic, and mint. A fresh and aromatic side dish.

Cold salad made with boiled veal cartilage and tendons, thinly sliced and dressed. Gelatinous and crunchy texture.

Long, hollow pasta seasoned with tomato sauce, crispy guanciale, and Pecorino Romano cheese. One of Rome's signature dishes.

House specialty. Spaghetti seasoned in a rich and flavorful way, likely a local variation or a dedication to the singer-songwriter.

Fresh egg pasta (similar to thick spaghetti) seasoned with the house's special 'Califano' recipe.

Soft potato gnocchi, a traditional Roman dish for Thursdays. Usually served with meat or tomato sauce.

Cornmeal polenta cooked for a long time, served with a rich tomato sauce, sausages, and pork ribs (spuntature). A hearty winter dish.

Fresh pasta seasoned simply with olive oil, sautéed garlic, and spicy chili pepper.

Fresh egg pasta served with the classic Amatriciana sauce: guanciale, tomato, and pecorino.

Fresh pasta seasoned with melted butter and abundant grated Parmesan cheese. Simple and creamy.

Fresh pasta seasoned with extra virgin olive oil and Parmesan cheese. Light and delicate.

Fresh pasta with a classic tomato and basil sauce. Traditional and fresh taste.

Iconic Roman dish. Pasta tossed with Pecorino Romano cheese and abundant freshly ground black pepper. Creamy and spicy.

Fresh pasta seasoned with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and flavorful.

Pasta served with the cooking sauce from Coda alla Vaccinara. Intense flavor of meat, tomato, and celery.

Ancestor of Carbonara and Amatriciana. Pasta with crispy guanciale, pecorino, and pepper, without tomato.

Pasta with tomato sauce, garlic, and plenty of chili pepper. Spicy and bold.

Breaded and fried milk-fed lamb chops. Crispy outside and tender inside, served hot.

Oxtail stewed for a long time with tomato, celery, and herbs. The meat is very tender and falls off the bone. Historic Roman dish.

Lamb offal (heart, lungs, liver) cooked in a pan with onions and sometimes artichokes. A humble but flavorful dish.

Very tender cut of meat, slow-braised in wine or tomato sauce until it melts in your mouth.

Meatballs made from shredded boiled beef, breaded and fried or served in sauce. Savory and rustic.

Veal meatballs slowly cooked in a rich tomato sauce. Tender and juicy.

Mixture of pork sausages and ribs (spuntature) cooked in sauce. Tender and flavorful meat.

Two pork sausages cooked in tomato sauce. Ideal for dipping bread into.

Layered bake with fried eggplant, tomato sauce, mozzarella, and Parmesan cheese.

Tripe (beef stomach) cooked with tomato, Roman mint, and abundant pecorino cheese. A very aromatic traditional dish.

Rabbit pieces browned in a pan with garlic, rosemary, vinegar, and wine. Flavorful and fragrant white meat.

Grilled steak. The indicated price is per 100 grams (etto). Ordered by desired weight.

Pork ribs slow-cooked in tomato sauce. Meat that easily falls off the bone.

Dark green leafy vegetable, boiled and then sautéed in a pan with garlic and chili pepper. Typical slightly bitter taste.

Broccoli rabe or broccoli sautéed in a pan. Strong and slightly bitter flavor.

Boiled green beans, simply dressed with oil and lemon or sautéed.

Mixed fresh green salad.

Fresh salad with added ripe tomatoes.

Broccoli casserole, soft and gratinated.

Diced potatoes seasoned with rosemary and oil, roasted until golden.

Simple salad of sliced tomatoes, dressed with oil and oregano or basil.

Catalogna chicory sprouts, served raw in salad with a dressing of oil, garlic, and anchovies. Crunchy and fresh.

Potato sticks fried in boiling oil. Golden and crispy.

Slices of fresh, sweet, and juicy melon.

Slices of fresh pineapple served plain.

Selection of fresh fruit available daily.

Typical dessert from Jewish-Roman tradition. Shortcrust pastry filled with sweet ricotta and sour cherries (visciole).

Spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa.

Dry almond biscuits or wine cookies, to be dipped in sweet wine.

Supplement for serving a dessert brought from outside (e.g., birthday cake).

Large bottle of beer.

Bottle of natural mineral water.

Bottle of slightly sparkling natural mineral water from Nepi.

Sweet carbonated beverage in a can.

Italian Espresso.

Pomace distillate, clear with a dry and decisive flavor.

Grappa aged in wooden barrels, amber color and a smoother taste.

Calabrian herbal liqueur, aromatic with citrus notes.

Calabrian herbal liqueur, served chilled. Sweet-bitter taste.

Very digestive amaro with a strong, minty flavor.

Liqueur made from gentian root, with a decidedly bitter taste.

German herbal amaro, spicy and sweet.

Sweet liqueur made from macerating lemon peels.

Sardinian liqueur made from myrtle berries, sweet and balsamic.

Sweet dessert wine made from dried grapes.

Sweet and clear anise-flavored liqueur.

Classic Italian amaro, sweet and floral with herbal notes.