Interno 92








Borgo Vittorio, 92, 00193 Roma RM, Italy
Young bull carpaccio with salt flakes and extra virgin olive oil (1)
Carpaccio di scottona con scaglie di sale e olio evo (1)
Very thin slices of raw young bull meat simply seasoned with salt and extra virgin olive oil. A fresh and delicate appetizer that enhances the natural flavor of the meat.
Young bull carpaccio with pumpkin cream, pecorino crumble, and caramelized onions (1,7,8,12)
Carpaccio di scottona con crema di zucca, crumble di pecorino e cipolle caramellate (1,7,8,12)
Thinly sliced raw meat enriched by the sweetness of pumpkin and onions, balanced by the savoriness of crispy pecorino. A play of autumnal textures and flavors.
Young bull carpaccio with goat cheese, walnuts, and honey (1,7,8,12)
Carpaccio di scottona con caprino, noci e miele (1,7,8,12)
Beef carpaccio served with creamy goat cheese, crunchy walnuts, and a touch of honey. A classic combination of sweet and savory notes.
Young bull carpaccio with puntarelle (1,4,12)
Carpaccio di scottona con puntarelle (1,4,12)
Raw meat served with crispy and slightly bitter puntarelle (chicory sprouts). A typical Roman dish, fresh and seasonal.
Young bull tartare (1)
Battuta di scottona (1)
Young bull meat coarsely chopped with a knife to preserve its texture and juices. Simply seasoned to appreciate the quality of the raw ingredient.
Young bull tartare (1,3,10)
Tartare di scottona (1,3,10)
Minced or chopped raw meat, classically seasoned. A soft and flavorful dish, often served with egg and spices.
Young bull tartare with savory zabaglione and truffle (1,3,7,10,12)
Tartare di scottona con zabaione salato e tartufo (1,3,7,10,12)
Beef tartare accompanied by a savory egg cream (zabaglione) and aromatic truffle. A rich, creamy, and sophisticated appetizer.
Young bull tartare with Cantabrian anchovies (1,4,10)
Tartare di scottona con acciughe del Cantabrico (1,4,10)
Beef tartare paired with the intense savoriness of Cantabrian anchovies. A bold and appetizing contrast of flavors.
Trio of raw dishes for 2 people (1,10)
Tris di crudi x 2 persone (1,10)
Selection of three different raw meat preparations designed to be shared. Ideal for tasting different variations and seasonings.
Trio of raw dishes with truffle for 2 people (1,10)
Tris di crudi con tartufo x 2 persone (1,10)
Tasting of three raw meat preparations enriched with precious truffle. A luxurious gastronomic experience to share.
Rigatoni with young bull white ragù (1,7,9)
Rigatoni al ragù bianco di scottona (1,7,9)
Short pasta with white meat ragù (no tomato), slow-cooked. Delicate flavor but rich in meat taste.
Rigatoni with young bull white ragù and Provolone del Monaco (1,7,9)
Rigatoni al ragù bianco di scottona con provolone del Monaco (1,7,9)
The enriched version of white ragù with the addition of Provolone del Monaco, a aged, spicy, and flavorful cheese. Creamy and intense.
Rigatoni with young bull white ragù and pumpkin cream (1,7,9)
Rigatoni al ragù bianco di scottona con crema di zucca (1,7,9)
Pasta with meat ragù and sweet pumpkin cream. A dish that combines rustic and sweet flavors in a rich sauce.
Fettuccine with young bull red ragù (1,3,7,9)
Fettuccine al ragù rosso di scottona (1,3,7,9)
Long egg pasta served with a classic tomato meat sauce. A traditional, robust, and family-style dish.
Tonnarelli cacio e pepe (1,3,7)
Tonnarelli cacio e pepe (1,3,7)
Thick fresh pasta served with a Pecorino Romano cream and abundant black pepper. One of the pillars of Roman cuisine, spicy and savory.
Tonnarelli cacio e pepe served in a Pecorino Romano cheese wheel for 2 people (1,3,7)
Tonnarelli cacio e pepe nella forma di pecorino romano x 2 persone (1,3,7)
The classic cacio e pepe tossed directly inside a wheel of Pecorino cheese. Spectacular to look at and even creamier.
Spaghetti alla gricia (1,7)
Spaghetti alla gricia (1,7)
Pasta with crispy guanciale, pecorino, and pepper (an 'eggless carbonara' or 'cacio e pepe with guanciale'). Intense and savory flavor.
Spaghetti alla gricia in a Pecorino Romano cheese wheel for 2 people (1,7)
Spaghetti alla gricia nella forma di pecorino romano x 2 persone (1,7)
Spaghetti alla gricia tossed inside a cheese wheel for two people. A rich and scenic experience.
Spaghetti alla carbonara (1,3,7)
Spaghetti alla carbonara (1,3,7)
The king of Roman cuisine: pasta with a creamy sauce of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich and velvety.
Spaghetti with picchiapò (1,7,9)
Spaghetti con picchiapò (1,7,9)
Pasta with picchiapò sauce, a Roman preparation of stewed meat with onions and tomato. Rustic flavor with a slight sweetness from the onions.
Fettuccine with young bull white ragù and truffle (1,3,7,9,12)
Fettuccine al ragù bianco di scottona e tartufo (1,3,7,9,12)
Egg pasta with white meat ragù enriched with the unmistakable aroma of truffle. An elegant and aromatic first course.
Trio of boiled meat meatballs with green sauce, cacio e pepe cream, and carbonara cream (1,3,4,7,9,12)
Tris di Polpette di allesso con salsa verde, crema di cacio e pepe e crema carbonara (1,3,4,7,9,12)
Three meatballs made with boiled meat (allesso), served with three typical Roman sauces. A tasty way to savor the tradition of 'quinto quarto' and classic condiments.
Boiled meat alla picchiapò (1,9)
Bollito alla picchiapò (1,9)
Boiled meat pan-fried with plenty of onion and tomato. A humble dish from Roman tradition, very tender and flavorful.
Young bull meatballs in sauce (1,3,4,7,9)
Polpette di scottona al sugo (1,3,4,7,9)
Classic beef meatballs slowly cooked in tomato sauce. Tender and juicy, perfect for 'fare la scarpetta' (mopping up the sauce with bread).
Young bull tagliata with truffle caciocavallo cream for 2 people (7,12)
Tagliata di scottona con crema di caciocavallo al tartufo x 2 persone (7,12)
Grilled beef steak sliced, served with a caciocavallo cheese fondue and truffle. A substantial and flavorful dish for two.
Steak with artichokes
Bistecca con carciofi
Veal steak served with artichokes (likely sautéed or Roman-style). A classic pairing of local cuisine.
Uruguayan black angus tagliata with pumpkin cream and hazelnuts (8)
Tagliata di black angus uruguaiano con crema di zucca e nocciole (8)
Black Angus beef tagliata, known for its tenderness, accompanied by sweet pumpkin cream and crunchy hazelnuts.
Sashi cloverfield diamond tagliata with porcini mushrooms
Tagliata di sashi cloverfield diamond con funghi porcini
Premium cut of Sashi meat (Finnish selection or similar) served with porcini mushrooms. Intense flavor and very marbled meat.
Sautéed chicory
Cicoria ripassata
Dark leafy green vegetable typical of Rome, boiled and then sautéed with garlic, oil, and chili pepper. Pleasantly bitter taste.
Potatoes sautéed with onion and saffron
Patate saltate con cipolla e zafferano
Diced potatoes sautéed in a pan, flavored with sweet onion and the color and aroma of saffron.
Market salad
Insalata del mercato
Fresh mixed salad with seasonal vegetables available at the market. Light and healthy.
Puntarelle (4)
Puntarelle (4)
Raw catalogna chicory sprouts, served in a salad with oil, garlic, and anchovy dressing. Crispy and fresh.
Grandmother's cake (1,3,7)
Torta della nonna (1,3,7)
Shortcrust pastry tart filled with pastry cream and topped with pine nuts and powdered sugar. A classic homemade dessert.
Jewish cake (1,3,7)
Torta ebraica (1,3,7)
Typical dessert from the Jewish ghetto of Rome, usually based on ricotta and sour cherries enclosed in shortcrust pastry.
Bread (1)
Pane (1)
Bread basket to accompany the meal.
Water
Acqua
Bottled mineral water.
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.6
1,288 customers praised this place. (Google)
$
$$
Moderate
Borgo Vittorio, 92, 00193 Roma RM, Italy
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