Ristorante Da Dante

Portion of homemade bread, ideal for accompanying dishes and 'making the spoon clean'.

Fresh anchovy fillets marinated in vinegar or lemon. A fresh and slightly tangy appetizer.

Mixed selection of house appetizers, which may include cured meats, vegetables, and daily specials.

Thin slices of bresaola served with fresh arugula and parmesan flakes. A light and protein-rich dish.

Toasted bread slice topped with diced fresh tomato, garlic, olive oil, and basil.

Appetizer with butter curls and salted anchovy fillets, to be spread on bread.

Fresh salad with mozzarella, tomato, and basil, dressed with olive oil.

Artichoke hearts preserved in oil. Delicate flavor and tender texture.

Salad of raw sliced champignon mushrooms, served with arugula and parmesan flakes.

Mussels cooked in a pan with garlic, oil, parsley, and white wine (or light tomato sauce). Best enjoyed with bread.

Fried zucchini flowers, usually battered and stuffed with mozzarella and anchovies.

Selection of battered and fried seasonal vegetables. Crispy and flavorful.

Platter with a selection of mixed cheeses, often served with honey or jams.

Thin slices of cured prosciutto.

Prosciutto crudo served with fresh and juicy buffalo mozzarella.

Classic Italian summer appetizer with salty prosciutto and sweet melon.

Prosciutto crudo served with fiordilatte mozzarella.

Clams sautéed in a pan with garlic and oil, served with their flavorful broth.

Reduced and clarified meat broth, with an intense and clean flavor.

Roman soup made with meat broth into which a mixture of beaten eggs, parmesan, and nutmeg is poured.

Meat-filled pasta served in hot meat broth. A comforting and traditional dish.

Hollow long pasta with tomato sauce, crispy guanciale, and pecorino romano.

Long, flat egg pasta served with a rich minced meat and tomato sauce.

Egg pasta seasoned with a rustic sauce, often based on sausage, mushrooms, or vegetables.

Short ribbed pasta with tomato sauce, cured guanciale, and pecorino.

Pasta served carbonara style (egg, guanciale, pecorino) or gricia style (guanciale, pecorino, pepper, no tomato).

Short pasta with spicy tomato sauce, garlic, and parsley.

Simple and flavorful dish with sautéed garlic, olive oil, and spicy chili pepper.

Spaghetti served carbonara style (egg, guanciale, pecorino) or gricia style (guanciale, pecorino, pepper).

Spaghetti with mussels in a tomato, garlic, and parsley broth.

Classic seafood dish with clams, garlic, oil, and parsley.

Iconic Roman dish with pecorino romano cheese cream and abundant black pepper.

Spaghetti with tomato and tuna sauce.

Classic pasta with fresh tomato sauce and basil leaves.

Spaghetti with sautéed seasonal mixed vegetables and fresh tomato.

Enriched version of spaghetti primavera with the addition of fresh mozzarella.

Thick, square fresh egg pasta served carbonara or gricia style.

Fresh egg pasta seasoned with pecorino romano cream and black pepper. Rich texture.

Tortellini served with either tomato and basil sauce or cream sauce.

Grilled beef steak, served simply to enhance the meat's flavor.

Beef steak with a fried egg on top.

Breaded and fried cutlet, topped with prosciutto and melted cheese.

Thin slice of meat cooked in tomato sauce with garlic, oregano, and oil.

Thin slice of grilled veal, tender and light.

Prime cut of beef, tender and lean, grilled.

Beef fillet served with a creamy green peppercorn sauce.

Milanese cutlet (breaded and fried) garnished with fresh cherry tomatoes and arugula.

Simple grilled chicken breast, light and healthy.

Chicken breast prepared with mushrooms and flavorful mountain ingredients.

Breaded chicken breast fried until golden.

Floured meat slices cooked in a pan with lemon sauce.

Veal slices with prosciutto and sage, deglazed with white wine. Typical Roman dish.

Thin slices of meat cooked in a sweet and aromatic Marsala wine sauce.

Floured meat slices cooked in white wine.

Thin slices of meat cooked with sautéed mushrooms.

Boiled chicory served with oil and lemon. Characteristic bitter taste.

Chicory sautéed in a pan with garlic, oil, and chili pepper. Very flavorful dish.

Creative variation of chicory served with crushed pistachios.

Beans cooked with tomato sauce, onion, and aromatic herbs, rustic style.

Boiled green beans sautéed in butter.

Boiled green beans seasoned with oil and lemon.

Battered and fried zucchini sticks or rounds.

Rich salad with julienned mixed vegetables, often with mayonnaise, ham, or cheese.

Boiled potatoes diced and seasoned with oil, vinegar, and parsley.

Classic salad with lettuce, tomatoes, carrots, and other fresh vegetables.

Salad of only green leaves (lettuce, arugula, etc.).

French fries, crispy and golden.

Potatoes diced and sautéed in a pan with butter, garlic, and parsley.

Roasted or pan-fried peppers, simply seasoned with oil.

Boiled savoy cabbage seasoned with oil and lemon or vinegar.

Savoy cabbage sautéed in a pan to enhance its flavor.

Typical Roman spring dish with fava beans, peas, artichokes, lettuce, and guanciale.

Anchovies cooked with tomato, garlic, and oregano.

Breaded and fried anchovies until golden and crispy.

Floured and fried calamari rings and shrimp. A classic seafood mix.

Small whole fried smelt, crispy and flavorful.

Grilled shrimp, served with lemon.

Shrimp seasoned with a green sauce made from parsley, garlic, and oil.

Boiled shrimp served on a bed of fresh arugula.

Sea bream baked with potatoes, which absorb the fish's flavor.

Roasted sea bream, simple and light.

Cuttlefish cut into pieces and stewed with peas and tomato.

Grilled swordfish steak.

Swordfish cooked with tomato, garlic, and oregano.

Swordfish cooked with butter and sage for an aromatic flavor.

Breaded and fried swordfish steak or baked swordfish.

Sea bass (spigola) baked with a side of potatoes.

Sea bass cooked in a pan with tomato, garlic, and oregano.

Simple roasted sea bass.

Boiled or steamed sea bass, lightly seasoned with oil and lemon.

Roman "leftover" dish: boiled meat sautéed in a pan with plenty of onion and tomato.

Boiled meat served or sautéed with stewed peppers.

Boiled meat served with the classic green sauce (bagnet vert) made with parsley, anchovies, and capers.

Grilled calf's liver.

Liver cooked in a pan with butter and sage.

Liver cut into pieces and slowly cooked with abundant stewed onion.

Breaded and fried calf's liver slice.

Cut of meat with bone and marrow, stewed without tomato and served with peas.

Ossobuco stewed in tomato sauce with mushrooms.

Stewed chicken pieces with tomato, herbs, wine, and olives.

Typical Roman stewed chicken with peppers and tomato.

Stewed chicken pieces with peppers.

Meatballs cooked in sauce with mushrooms.

Meatballs stewed with tomato and peas.

White stewed meat chunks with olives.

White stewed meat chunks with peas.

Thin strips of beef cooked with tomato and herbs (cacciatora style).

Beef strips sautéed in a pan and served with fresh arugula (and often parmesan).

Semi-aged cheese made from mixed or sheep's milk, typical of Tuscany. Sweet and delicate flavor.

Assorted selection of regional cheeses.

Fresh stretched-curd cheese, soft and milky.

Mozzarella made from buffalo milk, with a more intense and flavorful taste.

Hard aged cheese, served in flakes or pieces.

Aged and very salty sheep's cheese, typical of Rome.

Cup of fresh strawberries.

Portion of seasonal fruit.

Mixed fruit salad cut into small pieces, with lemon juice or sugar.

Fruit salad served with a scoop of ice cream.

Homemade desserts, such as tiramisu, panna cotta, or tarts.

Fresh and digestive lemon sorbet.

Bottle of mineral water (still or sparkling).

Non-alcoholic carbonated soft drinks in bottles or cans.

Italian lager beer (Moretti) with a golden color and balanced taste.

Italian pale ale beer in small format.

Italian pale ale beer in large format.

Half liter of local white wine (Castelli Romani) on tap.

Half liter of local rosé wine on tap.

Half liter of local red wine on tap.

Quarter liter of local rosé wine.

Quarter liter of local white wine.

Quarter liter of house red wine.

One liter of local white wine from Velletri (11% ABV).

One liter of local rosé wine from Velletri (11% ABV).

Bottle of local Velletri red wine.

Italian espresso coffee.

Branded grappa, a digestive pomace distillate.

Digestive amaro or liqueur, national or foreign.