Ristorante Angelina a Testaccio

An assortment of five traditional Roman specialties revisited in a modern style. Ideal for tasting different local flavors in one dish.

A selection of pecorino and goat cheeses from Tenuta il Radichino. Served with jams and honey to enhance their flavor.

A rich platter of artisanal cured meats and local cheeses, accompanied by honey and jams. Perfect for sharing as an appetizer.

Very thin slices of raw scottona beef, seasoned with truffle mayonnaise, Grana cheese shavings, and crunchy hazelnuts. A fresh and refined dish.

Crispy meatballs made with boiled beef (stewed meat), typical of poor Roman cuisine. Served with a fresh parsley-based green sauce.

Cod fillet coated in a light batter and fried until golden. Served with a ginger and lime flavored mayonnaise.

Fresh marinated anchovies served with sweet roasted pepper, escarole, and a creamy buffalo mozzarella sauce. A fresh and flavorful seafood appetizer.

Rabbit meat served cold with a tuna sauce and fresh Niçoise-style vegetables. A light and tasty variation of the classic vitello tonnato.

A Roman classic: fresh, long, thick pasta coated with a Pecorino Romano cheese cream and abundant freshly ground black pepper. Intense, savory, and spicy flavor.

Short ribbed pasta topped with a rich sauce made from crispy guanciale, tomato, and pecorino. One of the pillars of Roman cuisine.

Spaghetti tossed with a cream of eggs, Pecorino Romano cheese, and crispy guanciale. Creamy and flavorful, without cream.

Wide egg pasta served with an intense and wild boar ragù. Topped with grated smoked ricotta salata.

Fresh pasta stuffed with nettles, sautéed in butter with sage and aged Reggiano cheese. A delicate and herbaceous first course.

Long egg pasta topped with a knife-cut beef ragù (not ground) for a rustic texture. Enriched with shavings of aged Grana cheese.

Irregularly shaped pasta served with a topping of cod, chickpeas, and potatoes. Smoked provola cheese adds a flavorful and stringy note.

A prized cut of beef, extremely tender and lean. Grilled to your preferred doneness.

Grilled beef sirloin served sliced (tagliata). Flavorful and juicy meat, typically served rare or medium.

350g rib steak from pasture-raised (grassfed) cattle. A cut with good marbling that makes it very flavorful.

Young cockerel cooked over charcoal with a spice blend. Served with Argentinian chimichurri sauce made from parsley, garlic, oil, and vinegar.

Lamb chops (abbacchio) quickly cooked over charcoal. Eaten piping hot by hand, hence the name 'scottadito' (finger-burning).

Dish based on prized Iberian pork: includes a herb-marinated chop and a skewer of pluma (tender neck cut).

Pork shank slow-roasted, served with classic mashed potatoes and a fresh gremolada of turnip greens to balance the richness of the meat.

Soft tortillas stuffed with flavorful lamb meat, crunchy vegetables, and a fresh yogurt and lime sauce.

Veal cheek slow-cooked until melting (braised), served with a velvety cauliflower cream, king oyster mushrooms, and Grana cheese.

Turbot fillet cooked "alla mugnaia" style (lightly floured and browned in butter), served with aromatic herb bread and black lime.

Fresh artichokes cut and fried until golden and crispy. A typical Roman seasonal dish.

Zucchini flowers coated in a light batter and fried, stuffed with melted mozzarella and a salted anchovy. A classic Roman appetizer.

Artichokes cooked in a pan with oil, garlic, anchovies, and Roman mint. Cooked until tender and flavorful.

Traditional Roman dish based on lamb offal (heart, lung, liver) pan-fried with artichokes. Intense and characteristic flavor.

Long egg pasta topped with a white lamb and artichoke ragù, enhanced by a fresh note of lemon zest.

A dessert consisting of a vanilla base or cookie, enriched with Philadelphia cream cheese, sweetened condensed milk, and fresh strawberries.

An assortment of artisanal shortbread cookies served with a small bowl of sweet mascarpone cream for dipping.

Traditional tart made with crumbly shortcrust pastry, usually filled with homemade fruit jam.

Light and refreshing lemon sorbet made from lemon juice, water, and sugar. Perfect for cleansing the palate at the end of the meal.

Selection of fresh seasonal fruit, served whole or sliced.

Service charge per person.