Cucina Romana Menu Ristorante Gastronomia

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VIGNAROLA

TRADITIONAL DISH OF ARTICHOKES,

BROAD BEANS*, ONION, SWEET PEAS

(WITH OR WITHOUT BACON)

SAUTÉED IN A PAN

12 €

CICORIA SALTATA IN PADELLA
SAUTÉED CHICORY WITH GARLIC, OLIVE
OIL AND CHILI PEPPER
7 €

SUPPLÌ “DE’ ROMA” (1,2,4)
DEEP-FRIED ARANCINI (RICEBALLS)
WITH RAGOUT AND MOZZARELLA
(1 PIECE)
3,5€

CARCIOFO ALLA GIUDEA (1,2,4)
HEART OF ARTICHOKE FRIED
WITH FINELY SLICED POTATOES
(2 PIECES)
10€

FIORI DI ZUCCA (1,2,3,4)
ZUCCHINI FLOWERS IN BATTER,
STUFFED WITH BUFALA MOZZARELLA
AND ANCHOVIES
(2 PIECES)
8€

FRITTO DI “TRIMALCIONE” (1,2,3,4)
A SELECTION OF DEEP-FRIED
ROMAN DELICACIES
12€ PER PERSON

OUR CACIO E PEPE

DURING THEIR LONG JOURNEYS WITH THE FLOCK, THE SHEPHERDS
WOULD PACK PROVISIONS, INCLUDING PECORINO CHEESE,
BLACK PEPPER, AND DRIED SPAGHETTI, TO COMBAT THE HARSH COLD
AND PROLONGED TIME AWAY FROM HOME.
TO US ROMANS, CACIO E PEPE IS AS EMBLEMATIC AS THE GRANDEUR
OF THE COLOSSEUM.

CACIO E PEPE (1,2,4)
HOMEMADE PASTA WITH
PECORINO CHEESE AND
LOTS OF PEPPER
16 €

CACIO E PEPE

“ALLA MARCELLO” (1,2,4)

CLASSIC TONNARELLO

WITH CACIO AND PEPPER

WITH LEMON PEEL

16€

CACIO, PEPE E
FIORI DI ZUCCA* (1,2,4)
HOMEMADE PASTA WITH PECORINO
CHEESE, LOTS OF PEPPER
AND ZUCCHINI FLOWERS
18€

CACIO E PEPE CON CARCIOFO
ALLA GIUDEA (1,2,4)
HOMEMADE PASTA WITH PECORINO
CHEESE, LOTS OF PEPPER
AND HEART OF ARTICHOKE FRIED
18€

FIRST COURSES

SUA MAESTÀ LA CARBONARA (1,2,4)
RIGATONI COOKED WITH EGG,
ROMAN BACON, PEPPER
AND PECORINO CHEESE (NO CREAM)
16€

GRICIA (1,2,4)
RIGATONE PASTA WITH ROMAN BACON,
PEPPER AND PECORINO CHEESE
(NO TOMATO)
15€

AMATRICIANA (1,2,4)
RIGATONI OR BUCATINI PASTA
WITH ROMAN BACON,
PECORINO CHEESE AND TOMATO
15€

GRICIA CON FIORI DI ZUCCA (1,2,4)
RIGATONE PASTA WITH ROMAN BACON,
PEPPER, PECORINO CHEESE
AND ZUCCHINI FLOWERS
18€

FETTUCCINE POMODORO
E BASILICO (1,2,6)
FETTUCCINE PASTA WITH
FRESH TOMATO AND BASIL
14€

FETTUCCINE AL RAGÙ (1,2,6)
FETTUCCINE PASTA
WITH RAGÙ SAUCE
15€

Main courses

CHECK OUT TODAY’S DAILY SPECIALS ON THE BOARD

EVERY DAY, WE PRESENT YOU WITH A SELECTION
OF TRADITIONAL MAIN COURSES. THESE ARE TYPICAL ROMAN
DISHES MADE WITH QUALITY INGREDIENTS, CAREFULLY
CHOSEN BY OUR CHEF, AND COOKED WITH SKILL AND PASSION,
JUST LIKE OUR ROMAN GRANDMOTHERS USED TO DO.

OCCASIONALY

ABBACCHIO ALLO SCOTTADITO
GRILLED LAMB CHOPS WITH
ROASTED POTATOES
24€

TRIPPA ALLA ROMANA (4,6)
TRIPE WITH FRESH TOMATO SAUCE,
ROMAN MINT, AND
ROMAN PECORINO CHEESE
16€

SALTIMBOCCA ALLA ROMANA (1,4,6)
VEAL WRAPPED WITH PARMA HAM AND
SAGE WITH ROASTED POTATOES
ON THE SIDE
24€

FETTUCCINE AL RAGÙ
DI ABBACCHIO (1,2,6)
SPECIAL PASTA FETTUCCINE
HOMEMADE WITH LAMB RAGÙ
18€

CODA ALLA VACCINARA (5,6)
OX-TAIL COOKED IN TOMATO,
CARROT, AND BAY LEAVES
22€

RIGATONI AL SUGO DI CODA (2,5,6)
SPECIAL RIGATONI PASTA
WITH OXTAIL SAUCE
18€

DESSERT and Fruits

THERE IS NO DESSERT THAT CAN
SATISFY THE PALATE...
... UNLESS IT’S NARRATED.

TIRAMISÙ DEL VECCHIO PONTE (1,2,4)

9 €

LEMON SORBET (2,4)

6 €

PANNA COTTA (4)

WITH VANILLA OR BERRIES

7 €

FIGS PIE (1,2,4,5)

8 €

AllergieS

1. cereals and gluten

2. eggs and derivatives

3. fish and derivatives

4. milk and derivatives

5. nuts

6.Celery

7. mustard

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