Taverna Abruzzese

A rich platter of mixed cured meats accompanied by buffalo mozzarella and fresh burrata. Ideal for sharing between two people.

Cold salad of mollusks and crustaceans such as squid, shrimp, and mussels, dressed with oil and lemon. Fresh and light.

Very thin slices of raw porcini mushrooms, dressed with oil, lemon, and Parmesan shavings. A refined appetizer with a woodsy flavor.

Desalted cod fillet coated in batter and fried. Crispy outside and soft inside.

Classic Roman fried items: rice supplì with tomato and a mozzarella center, or battered and fried zucchini flowers.

Fresh anchovies marinated in lemon juice or vinegar, served with oil and parsley. Intense and tangy flavor.

Crispy potato chips seasoned with pecorino cheese and black pepper. A flavorful snack inspired by the famous Roman pasta dish.

A classic of Italian cuisine: spaghetti with fresh tomato sauce and fragrant basil. Simple and genuine.

Potato gnocchi served with a topping that combines earthy flavors (like mushrooms) and sea flavors (like shrimp or clams).

Short pasta with tomato sauce, garlic, and spicy chili pepper. A dish with a strong flavor.

Long egg pasta sautéed with a mix of fresh seafood (mussels, clams, shrimp, squid) and cherry tomatoes.

Typical Roman dish with tomato sauce, crispy guanciale, and pecorino romano. Savory and rich.

Egg fettuccine with flavorful porcini mushrooms and sweet pachino tomatoes.

Famous Roman dish made with eggs, pecorino romano, guanciale, and black pepper. Creamy and very flavorful.

Pasta filled with ricotta and spinach, served with a creamy walnut sauce that adds a crunchy and sweet note.

Caramel-shaped filled pasta with radicchio, served with a fine truffle cream. An elegant and aromatic dish.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley (sometimes with cherry tomatoes). Intense sea flavor.

Creamy rice with spicy gorgonzola cheese and slightly bitter red radicchio. A classic combination.

Egg pasta with pecorino romano cream and abundant ground black pepper. Simple but with a decisive flavor.

Variation of the classic cacio e pepe enriched with the aroma and flavor of truffle.

Delicate and creamy risotto prepared with a scampi-based sauce. Sweet and refined crustacean flavor.

Traditional peasant dish, a soup or dry pasta with whole and creamy chickpeas, flavored with rosemary and garlic.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled. Light and healthy.

Potatoes cut into pieces and baked with rosemary and oil, golden and crispy.

Fresh mixed salad with various colorful vegetables.

Simple salad of peppery arugula and sweet cherry tomatoes, dressed with oil and salt.

Leafy green vegetables, first boiled and then sautéed with garlic, oil, and chili pepper. Typical Roman side dish.

Potato sticks fried in boiling oil, hot and salty.

Fried artichoke wedges or whole artichokes, crispy and golden.

Raw chicory sprouts with a dressing of anchovies, garlic, oil, and vinegar. Fresh, crunchy, and slightly bitter.

Whole artichokes slow-cooked in a pan with oil, garlic, parsley, and mint. Tender and aromatic.

Famous spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Fresh strawberry version of tiramisu instead of coffee.

Homemade shortcrust pastry tart, usually filled with jam or cream.

Traditional Neapolitan dessert made with chocolate and almonds, flourless. Soft and moist.

Creamy dessert covered with a layer of crunchy caramelized sugar.

Soft vanilla pudding with liquid caramel sauce.

Spoon dessert made with thickened cream, served with sweet sauces.

Spherical ice cream coated in cocoa or sprinkles, with a soft center.

Selection of classic pastry cakes.

Water served in a carafe, sparkling or still.

Italian lager beer on tap, small size.

Italian lager beer on tap, medium size.

Italian craft beer in a small bottle.

Italian craft beer in a large bottle, ideal for sharing.

Sardinian beer with an intense flavor and cloudy appearance, unfiltered.

Typical liqueur from the Abruzzo region, usually herbal.

German herbal amaro.

Italian mint-flavored amaro.

Calabrian herbal amaro, served chilled.

Amaro liqueur obtained from gentian roots, typical of Abruzzo.

Sweet lemon liqueur.

Grape marc distillate aged in wooden barrels.

International Distillates

House white wine by the carafe.

House red wine by the carafe.

Glass of regional white wine.

Glass of regional red wine.

Montepulciano d'Abruzzo red wine, known for the vine tendril tied to the bottle.

Montepulciano d'Abruzzo red wine from the Zaccagnini winery.

Full-bodied and structured red wine from the Masciarelli winery.

Fresh and mineral white wine from Pecorino grapes.

Elegant and complex white wine.

Light and floral white wine from Passerina grapes.

White Trebbiano wine, dry and harmonious.

Typical Abruzzese rosé wine, fruity and fresh.