La Trattoriola di Luca

A mixed starter platter featuring seasonal vegetables and creamy buffalo mozzarella. Includes savory potato tortillas. A great way to sample multiple flavors.

A warm seafood soup consisting of fresh mussels, clams, or a mix of both. Served in a savory broth. Best eaten with crusty bread to soak up the liquid.

Oven-roasted mussels flavored with aromatic saffron and savory pecorino cheese. A unique combination of seafood and earthy cheese flavors. Rich and savory.

A hearty mussel soup with a tomato base and chunks of potato. The broth is rich and slightly tangy. A comforting seafood dish.

Traditional thin Sardinian flatbread served with fresh buffalo mozzarella. Accompanied by caponata (sweet and sour eggplant) or pickled vegetables. Crispy texture contrasts with soft cheese and veggies.

A dish of seasonal vegetables dressed with vinegar for a tangy kick. Served alongside creamy buffalo mozzarella. A light and refreshing appetizer.

Potatoes prepared with the classic 'cacio e pepe' flavors of pecorino cheese and black pepper, enhanced with saffron. Creamy, cheesy, and aromatic. A rich side or starter.

Rustic vegetables seasoned with garlic oil and pepper. Can also be served with crispy Carasau bread and pecorino cheese. A simple, flavorful vegetarian option.

The chef's take on Sicilian caponata, a stew of eggplant and vegetables. Served with fresh sheep's milk ricotta. Sweet, sour, and creamy flavors.

Sautéed escarole and endive greens served with a spicy tomato arrabbiata sauce. The bitterness of the greens balances the heat of the sauce. A spicy vegetable dish.

Breaded and deep-fried buffalo mozzarella balls. Served with a side of creamy guacamole for dipping. Crunchy outside, melting cheese inside.

Fried smoked cheese (scamorza or provola) paired with a nutty pistachio pesto. Savory, smoky, and rich in texture. A decadent starter.

Edible zucchini blossoms filled with shrimp and deep-fried in batter. Served with cool Greek yogurt. Crisp, delicate, and savory.

Fried zucchini blossoms stuffed with buffalo mozzarella and a hint of lemon. A classic Italian appetizer with a citrus twist. Gooey cheese inside a crispy shell.

Battered and fried pieces of cod fish served with pistachio pesto. The flaky fish pairs well with the nutty sauce. Crunchy and savory.

Savory pancakes incorporating salt cod and sharp pecorino cheese. Fried until golden. Salty, savory, and soft.

Fresh sheep's milk ricotta cheese, breaded and deep-fried. Creamy interior with a crispy crust. Mild and milky flavor.

Fried fritters made with escarole, endive, and pecorino cheese. A savory snack with bitter greens and salty cheese flavors. Crispy and tasty.

Spaghetti pasta tossed with garlic, olive oil, and flakes of salt cod (baccalà). A savory seafood variation of the classic aglio e olio. Simple but flavorful.

A rice dish, likely a risotto, cooked with mixed seafood. Rich with the flavors of the ocean. Creamy texture with tender seafood bites.

Thick, short pasta served with gratin tomatoes, oregano, and caciocavallo cheese. A savory dish with distinct cheese and herb flavors. Chewy pasta texture.

A luxurious twist on carbonara using thick pasta and black truffle. The egg and cheese sauce is enhanced by the earthy aroma of truffle. Rich and creamy.

Fresh stuffed pasta filled with ricotta and spinach. Served with either a classic tomato sauce or a version topped with pistachios and pecorino. Soft and savory.

Pasta served with a mix of fresh mussels and clams. You can choose between spaghetti or thick scialatielli noodles. A classic Italian seafood first course.

A variation of 'cacio e pepe' (cheese and pepper) pasta with added mussels. Combines creamy cheese sauce with savory seafood. Rich and flavorful.

Pasta tossed in a pesto made from spinach, accented with ginger and pecorino. A fresh, slightly spicy, and herbaceous dish. Unique and aromatic.

Thick pasta in a spicy tomato sauce with chunks of octopus and eggplant. Hearty and flavorful with a kick of heat. A satisfying seafood pasta.

Flat pasta noodles served with a sauce of tuna and olives. Salty and savory flavors typical of Mediterranean cuisine. Simple and tasty.

Broad ribbon pasta served with a meat sauce made from white meat (likely chicken or veal) and saffron. Creamy, aromatic, and milder than red meat ragu.

Spicy garlic and oil pasta enhanced with fresh sheep ricotta and pecorino cheese. The cheeses add creaminess to the spicy oil base. Rich and satisfying.

Pasta combining the smoky flavor of bacon with the savory taste of salt cod. An interesting surf-and-turf pasta combination. Hearty and salty.

A fresh soup prepared daily with seasonal ingredients. Ask the server for today's variety. A warm and comforting starter.

Pasta served with creamy ricotta, savory eggplant, and sharp pecorino. A vegetarian dish rich in Mediterranean flavors. Soft and cheesy.

A 1-liter bottle of water. Available as still or sparkling. Essential for hydration during the meal.

Assorted soft drinks like cola, orange soda, or lemon soda. Sweet and refreshing carbonated beverages.

A famous beer from Sardinia. A refreshing lager with a slightly bitter hoppiness. Crisp and perfect for warm weather.

Italian herbal liqueurs served as digestifs. Bittersweet flavors derived from herbs, roots, and citrus. Consumed after a meal to aid digestion.

Classic Italian espresso. Strong, concentrated coffee with a rich crema. Typically drunk quickly after a meal.

A fresh salad topped with grilled chicken and dressed with a ginger yogurt sauce. Tangy, creamy, and spicy. A healthy and light meal.

A classic Italian salad with fresh tomatoes, mozzarella cheese, and basil. Dressed with olive oil. Simple, fresh, and iconic.

Mixed greens served with creamy buffalo mozzarella and seasonal vegetables. A rich yet fresh salad option.

A substantial salad featuring canned tuna, tomatoes, and buffalo mozzarella. High in protein and flavor. Savory and satisfying.

A unique salad combining fresh greens with potato omelet (tortilla) pieces and mozzarella. A hearty salad with varying textures.

Salad greens topped with slices of cold roast beef and a dressing. A protein-rich option suitable for a main course. Savory and meaty.

White meat meatballs served with a carbonara-style sauce of egg, cheese, and pepper. Rich and creamy twist on traditional meatballs.

Meatballs served in a 'cacio e pepe' sauce made of pecorino cheese and black pepper. Savory and spicy creamy sauce coats the meat.

Meatballs served with vegetable caponata (sweet and sour eggplant stew). A flavorful combination of meat and tangy vegetables.

Meatballs in a creamy potato and saffron sauce topped with pecorino. Rich, yellow sauce with earthy and cheesy notes.

Meatballs simmered in tomato sauce with olives and escarole greens. A savory, slightly bitter and salty Mediterranean flavor profile.

Classic meatballs served in a simple, rich tomato sauce. A comforting and traditional dish.

Meatballs served with a green pesto made from spinach. A fresh and herbaceous alternative to red sauce.

Grilled beef steak flavored with juniper berries. The aromatic berries add a piney, peppery taste to the meat. Savory and robust.

Chicken pieces cooked with bell peppers. A classic Roman style dish ('pollo ai peperoni'). Sweet peppers complement the tender chicken.

Pork meat grilled and served with savory Parma ham and a red wine reduction. Rich and salty flavors.

Pork steak topped with smoked cheese and eggplant, seasoned with juniper. A complex dish with smoky, savory, and aromatic layers.

Breaded chicken bites with a hint of ginger in the crust. Served with a cooling Greek yogurt dip. Crispy and slightly spicy.

Slices of roast beef, likely served cold or warm depending on the daily preparation. Tender meat with rich flavor.

A daily lamb special, often roasted or stewed. Lamb is a staple in Roman cuisine. Expect tender meat with herbal seasoning.

Tender grilled octopus seasoned with paprika and saffron. Served with potatoes. Smoky, savory, and aromatic.

Octopus cooked in spicy tomato sauce served with escarole greens. A spicy seafood dish with bitter greens. Flavorful and tender.

Octopus salad or stew with olives and potatoes. A classic Mediterranean combination. Savory and satisfying.

Salt cod served either with beans or in 'Saracena' style with tomato, olives, and potatoes. A hearty fish dish with robust flavors.

Cod fish fillet cooked with mussels and flavored with saffron. A yellow-hued seafood dish with delicate flavors.

A savory pie filled with the day's fish selection. Comfort food with a flaky crust and creamy filling.

Fresh catch of the day, prepared grilled or baked. Ask the server for details on the fish type. Fresh and simple.

A bowl of chopped fresh seasonal fruits. Light, sweet, and refreshing. A healthy dessert option.

A dessert with a crunchy crumble topping, served with rich zabaione custard and red berries. Sweet, creamy, and tart.

Homemade Tiramisu. Layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. Creamy and energizing.

A light and airy mousse flavored with pistachio and almond. Nutty, sweet, and smooth.

A variation of the classic Tiramisu using pistachio cream instead of or alongside the traditional ingredients. Rich nutty flavor.

Warm or cold egg custard (zabaione) served with black cherries. Sweet, boozy, and fruity.

A semi-frozen dessert, similar to ice cream cake or mousse. Texture is soft and velvety. Flavor changes daily.