Ristorante I San Pietrini - "Cucina Romana"

A rich mixed platter offering a complete overview of Roman flavors, from spicy cured meats to aged cheeses. It also includes hot tastings like beans and frittata. Ideal to share as a starter.

Two classics of Roman peasant cuisine served in small terracotta pots. The tripe is tender and in sauce, while the beans are enriched with pork rind. Rustic, intense, and very flavorful.

A selection of Italian cheeses ranging from the strong taste of pecorino to the sweetness of buffalo mozzarella. Accompanied by jam to enhance the flavors. Perfect for dairy lovers.

A fresh and classic appetizer, combining the sweetness of fruit with the savoriness of aged cured meat. Light and refreshing, ideal on warm days.

Whole fried artichokes in the Jewish-Roman tradition. The leaves become crispy like chips, while the heart remains tender. Unique flavor and crumbly texture.

The perfect pairing of flavorful cured meat and fresh, juicy buffalo mozzarella. A contrast of textures and temperatures highly appreciated in Italy.

A trio of typical Roman fried items: rice supplì with tomato, soft potato croquette, and battered zucchini flower. Crispy outside and hot inside, they represent Roman street food par excellence.

French fries enriched with typical Roman pasta ingredients: flavorful guanciale and cheese. A delicious and very caloric side dish or appetizer.

A selection of mixed cured meats, including spicy and aged varieties. Pairs perfectly with homemade bread.

A light appetizer based on grilled or seasonal vegetables, accompanied by a small frittata. Fresh and healthy.

Toasted bread slices topped with various ingredients, from classic fresh tomato to creamy ricotta. Simple but rich in Mediterranean flavor.

Basket of bread, essential for accompanying cured meats or for 'scarpetta' (mopping up sauce).

Fixed cost per person covering table service, setting, and bread.

Gluten-free pasta option. Can be served with any sauce on the menu.

Fresh stuffed pasta with a rich and fragrant truffle sauce. The soft ricotta filling pairs well with the buttery and aromatic dressing.

A gourmet variation of the classic Roman Carbonara. Truffle is added to the cream of egg, pecorino, and guanciale for an even more intense and earthy flavor.

A delicate and classic first course. The stuffed ravioli are simply tossed with melted butter and sage leaves to enhance the filling's flavor.

Egg long pasta with a slow-cooked meat sauce. A homemade, rich, and comforting dish.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked in the oven. Soft, stringy, and very flavorful.

A hearty dish combining pasta with ragù and the addition of meatballs in sauce. Reminiscent of abundant, meat-rich Italian-American dishes.

Layered baked pasta with meat ragù, béchamel, and cheese. Gratinéed on top for a crispy crust. A Sunday classic.

Egg pasta with butter and parmesan cream, enriched with truffle flakes or cream. Simple yet extremely refined.

The king of Roman cuisine. Spaghettoni with pasteurized raw egg (cooked by the heat of the pasta), pecorino romano, black pepper, and crispy guanciale. Creamy and savory.

Short pasta with a thick cream made by emulsifying pecorino romano and cooking water, with abundant freshly ground black pepper. Spicy and decisive flavor.

Small gnocchi served with a simple and fresh sauce of cherry tomatoes and fragrant basil. A light dish with Mediterranean flavors.

Spaghetti with tomato sauce, crispy guanciale, and pecorino romano. A perfect balance between the sweetness of the tomato and the savoriness of the cured meat.

Gnocchi with a creamy fondue of four different cheeses. A rich, enveloping, and very flavorful dish for cheese lovers.

A reduced portion of pasta with a simple, non-spicy tomato sauce, specifically designed for children's tastes.

Beans stewed with pork rind in tomato sauce, served in a terracotta pot. A rustic dish from peasant tradition, very flavorful.

A creative preparation where artichokes are pureed, double-breaded, and fried. Crispy outside and soft inside, rich in flavor.

Slow-cooked minced meat polpette in tomato sauce. Soft and juicy, they evoke the flavors of home cooking.

A variation of polpette flavored with pecorino and black pepper, reminiscent of the famous Roman first course. Savory and slightly spicy.

Lamb shank slow-cooked to be extremely tender, so the meat falls off the bone. Served roasted for an intense and succulent flavor.

Tripe stewed at length in tomato sauce, seasoned with abundant pecorino romano and wild mint. A typical 'quinto quarto' (fifth quarter) Roman dish with a characteristic flavor.

Thin chicken slices, floured and pan-fried with lemon juice. A light, tender, and fresh citrus-flavored main course.

Chicken slow-cooked with herbs, vinegar, and wine. Low-temperature cooking ensures extremely tender and juicy meat.

A rich and complex salad combining fresh vegetables, aged cheese, and fruit (orange, apple, walnuts). A mix of sweet, sour, and crunchy flavors.

Classic Italian salad with buffalo mozzarella and tomatoes, enhanced with arugula and an aromatic basil oil. Fresh and colorful, like the Italian flag.

Fresh mixed salad enriched with buffalo mozzarella bites and olives. A hearty side dish or a light main course.