DI IANNI&SALVI

Host's Focaccia with cured meats

Focaccia dell'Oste con salumi

This is a focaccia bread made with semi-whole wheat flour, leavened for 72 hours, and served with a selection of cured meats. Focaccia is a flat oven-baked Italian bread, and this version is served with various types of salumi (cured meats).

Jewish-style Artichoke

Carciofo alla giudia

This is a traditional Roman Jewish dish featuring artichokes that are deep-fried until crispy. The artichoke is typically flattened and fried twice, causing the leaves to open up and become very crunchy. It's a seasonal dish, usually available in the spring.

Refried Potatoes

Patate refritte

These are potatoes that are boiled, crushed, and then pan-fried. The potatoes are first boiled until tender, then lightly crushed and sautéed in a pan, likely with olive oil and seasonings. This method creates a crispy exterior and a soft interior.

Curly Gnocchi alla Gricia

Gnocchi ricci alla gricia

This dish features curly gnocchi pasta served with a classic Roman sauce called 'gricia'. Gricia is similar to carbonara but without the egg; it consists of guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper.

Fettuccine with Guanciale and Artichokes

Fettuccine guanciale e carciofi

This dish consists of fettuccine pasta served with guanciale (cured pork cheek) and artichokes. It combines the richness of the pork with the slightly bitter and earthy flavor of artichokes.

Mezze Maniche all'Amatriciana

Mezze maniche all'amatriciana

This dish features mezze maniche pasta (a short, wide tube shape) served with Amatriciana sauce. Amatriciana is a classic Roman pasta sauce made with guanciale (cured pork cheek), tomatoes, Pecorino Romano cheese, and black pepper.

Tonnarelli Cacio e Pepe

Tonnarelli cacio e pepe

This is a simple yet iconic Roman pasta dish. Tonnarelli is a thick, spaghetti-like pasta, and 'cacio e pepe' means 'cheese and pepper' in Roman dialect. The dish is made with just pasta, Pecorino Romano cheese, and black pepper, creating a creamy and flavorful sauce.

Beef Tartare

Tartare di manzo

This is a dish made from raw ground beef, typically seasoned with onions, capers, parsley, and other spices. It is often served with a raw egg yolk on top.

Piece of Beef

Pezza di manzo

This is a simple preparation of beef, likely a cut that is braised or roasted. The specific cut and cooking method are not specified on the menu.

Sliced Beef

Tagliata di manzo

This is a dish of sliced grilled beef, typically served rare or medium-rare. It is often served with a simple seasoning of salt, pepper, and olive oil. This version is served with roasted potatoes.

Roman-style Tripe

Trippa alla romana

This is a traditional Roman dish made with tripe (the stomach lining of a cow). It is typically cooked in a tomato-based sauce with Pecorino Romano cheese and mint.

Fried Renette Apples

Mele renette fritte

This dessert features Renette apples that are fried and served with a creamy custard. Renette apples are a type of old apple variety, known for their slightly tart flavor. The 'mantecato alla crema' suggests a creamy, custard-like sauce.

Piece of Beef

Pezza di manzo

This is a simple preparation of beef, likely a cut that is braised or roasted. The specific cut and cooking method are not specified on the menu.

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Bistecca di controfiletto di manzo

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Pezza di manzo

Pezza di manzo

Pezza di manzo is a cut of beef, typically from the chuck or shoulder. It is often slow-cooked or braised to tenderize the meat. The dish is a simple preparation of beef, showcasing the quality of the meat.

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Beef Fillet

Filetto di manzo

Filetto di manzo is a beef fillet, a tender and lean cut of beef. It is usually grilled or pan-fried and served with a simple sauce or seasoning to highlight its natural flavor.

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Sliced Beef with Baked Potatoes

Tagliata di manzo con patate al forno

Tagliata di manzo is a sliced beef steak, typically grilled or pan-fried and served rare or medium-rare. It is often served with baked potatoes (patate al forno) as a side dish. The dish is a simple and flavorful preparation of beef.

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Sirloin Steak

Bistecca di controfiletto di manzo

Bistecca di controfiletto di manzo is a sirloin steak, a flavorful and tender cut of beef. It is typically grilled and seasoned with salt and pepper. The dish is a classic Italian preparation of beef.

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Danish Beef Florentine (per 100g)

Fiorentina di manzo danese (l'etto)

Fiorentina di manzo danese is a T-bone steak from Danish beef, known for its high quality and marbling. It is typically grilled and served rare or medium-rare. The dish is served sliced with baked potatoes on a cast iron plate.

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Roman-style Tripe

Trippa alla romana

Trippa alla romana is a traditional Roman dish made with tripe (the stomach lining of a cow). It is typically cooked in a tomato-based sauce with herbs and vegetables. The dish is a hearty and flavorful example of Roman cuisine.

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Beef Fillet with Green Peppercorns

Filetto di manzo al pepe verde

Filetto di manzo al pepe verde is a beef fillet cooked with green peppercorns, often in a creamy sauce. The dish is a classic preparation of beef, with the peppercorns adding a spicy and aromatic flavor.

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Roman-style Saltimbocca

Saltimbocca alla romana

Saltimbocca alla romana is a classic Roman dish made with veal, prosciutto, and sage. The veal is typically pan-fried and topped with prosciutto and sage leaves. The dish is a flavorful and savory example of Roman cuisine.

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Seasonal Vegetables

Verdure di stagione

Verdure di stagione refers to a selection of fresh vegetables that are in season. The specific vegetables will vary depending on the time of year. The dish is a simple and healthy accompaniment to any meal.

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Sautéed Chicory

Cicoria saltata

Cicoria saltata is sautéed chicory, a slightly bitter leafy green vegetable. It is typically cooked with garlic and olive oil. The dish is a simple and flavorful side dish.

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Baked Potatoes

Patate al forno

Patate al forno are baked potatoes, a simple and classic side dish. They are typically seasoned with salt, pepper, and herbs. The dish is a versatile accompaniment to any meal.

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Salad

Insalata

Insalata is a simple salad, typically made with lettuce, tomatoes, and other fresh vegetables. It is usually dressed with olive oil and vinegar. The dish is a light and refreshing accompaniment to any meal.

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Roman-style Artichoke (seasonal)

Carciofo alla romana (di stagione)

Carciofo alla romana is a Roman-style artichoke, a classic dish made with artichokes braised in a mixture of olive oil, garlic, mint, and parsley. The dish is a flavorful and savory example of Roman cuisine.

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Cured meats and cheeses from Amatrice dairies

Salumi e formaggi dei caseifici d'amatrice

Salumi e formaggi dei caseifici d'amatrice is a selection of cured meats and cheeses from the dairies of Amatrice, a town in the Lazio region of Italy. The dish is a flavorful and savory appetizer or snack.

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House Tart

Crostata della casa

Crostata della casa is a house tart, a baked dessert made with a pastry crust and a filling of fruit, jam, or cream. The specific filling will vary depending on the chef's choice. The dish is a sweet and satisfying end to any meal.

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Tozzetti and Ciambelline with Vin Santo

Tozzetti e ciambelline con vin santo

Tozzetti and ciambelline are traditional Italian biscuits, often served with Vin Santo, a sweet dessert wine. Tozzetti are almond biscotti, while ciambelline are small ring-shaped cookies. The dish is a sweet and satisfying end to any meal.

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House Maritozzi

Maritozzi della casa

Maritozzi della casa are house maritozzi, sweet buns filled with whipped cream. They are a traditional Roman pastry, often eaten for breakfast or as a snack. The dish is a sweet and satisfying treat.

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Classic Tiramisu

Tiramisù classico

Tiramisù classico is a classic tiramisu, a coffee-flavored Italian dessert made with ladyfingers, mascarpone cheese, cocoa, and coffee. The dish is a rich and decadent end to any meal.

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Fried Rennet Apples with Creamy Mantecato

Mele renette fritte con mantecato alla crema

Mele renette fritte con mantecato alla crema are fried rennet apples with creamy mantecato, a sweet and decadent dessert. The apples are typically fried in butter and sugar, and then topped with a creamy mantecato, a type of Italian ice cream.

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Mantecati

Mantecati

Mantecati are Italian ice creams, known for their smooth and creamy texture. The flavors available are cream, chocolate, and pistachio.

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Affogato al caffè

Affogato al caffè

Affogato al caffè is a coffee-based dessert made by pouring a shot of hot espresso over a scoop of vanilla ice cream. The dish is a simple and satisfying combination of hot and cold, sweet and bitter.

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Bread basket 2 - Mineral water 2.5

Cestino di pane 2- Acqua minerale 2,5

This indicates the cost for a bread basket and mineral water. It is common in Italian restaurants to charge a small fee for these items.

Amatriciana Prosciutto sliced with a knife

Prosciutto amatriciano al coltello

This is a cured ham from the Amatriciana region, sliced with a knife. It is mountain prosciutto aged for 24 months, known for its rich flavor and delicate texture.

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Refried Potatoes

Patate refritte

These are boiled potatoes that are then crushed and refried in a pan. This cooking method gives them a crispy exterior and a soft, flavorful interior.

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Host's Focaccia with cured meats

Focaccia dell'Oste con salumi

This is a focaccia bread made with semi-whole wheat flour and leavened for 72 hours, served with a selection of cured meats. The long leavening process results in a light and airy texture.

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Beef Tartare

Tartare di manzo

This is a beef tartare made with 130 grams of knife-cut fillet, seasoned with onion, mustard, parsley, extra virgin olive oil, and salt. It is a classic dish featuring raw beef, appreciated for its fresh and clean flavors.

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White Amatriciana "Gricia"

Amatriciana bianca "gricia"

This is a pasta dish from Amatrice, prepared 'white' style (gricia) without tomatoes. It typically includes guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper.

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Red Amatriciana "the classic"

Amatriciana rossa "la classica"

This is the classic Amatriciana pasta dish with tomato sauce. It includes guanciale (cured pork cheek), Pecorino Romano cheese, tomato and black pepper.

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Mezze Maniche alla Vergara

Mezze maniche alla vergara

This pasta dish features mezze maniche pasta (a short, wide tube shape) served in a gricia sauce (guanciale, pecorino romano, black pepper) and sautéed with fresh ricotta cheese.

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Curly Gnocchi

GNOCCHI RICCI

This is a typical Amatrician dish featuring curly gnocchi made from water, flour, and eggs. It is recommended to have it prepared either 'alla gricia' (with guanciale, pecorino romano, and black pepper) or with tomato sauce and pecorino cheese.

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Tonnarelli Cacio e Pepe

Tonnarelli cacio e pepe

This is a classic Roman pasta dish made with tonnarelli pasta (a thick, spaghetti-like pasta), Pecorino Romano cheese, and black pepper. It is a simple yet flavorful dish that highlights the quality of the ingredients.

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Fettuccine with Butter and Sauce

Fettuccine burro e sugo

This is a pasta dish featuring fettuccine pasta served with butter and a simple tomato sauce. It is a classic and comforting dish.

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Bombolotti alla Carbonara

Bombolotti alla carbonara

This is a pasta dish featuring bombolotti pasta (a short, tubular pasta) served in a carbonara sauce. Carbonara sauce is made with eggs, guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper.

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Fettuccine with Guanciale and Artichokes

Fettuccine guanciale e carciofi

This is a pasta dish featuring fettuccine pasta served with guanciale (cured pork cheek) and artichokes. It is a seasonal dish, typically available when artichokes are in season.

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Fried Baby Octopus or Squid

Moscardini o Totanetti fritti

This dish features either baby octopus (moscardini) or small squid (totanetti) that are fried until crispy. It is a popular seafood appetizer.

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Cod Fillet

Filetto di baccalà

This is a fried cod fillet, a popular Roman street food. The cod is typically battered and deep-fried until golden brown and crispy.

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Zucchini Flowers, Mozzarella and Anchovies

Fiori di zucca, mozzarella e alici

These are zucchini flowers filled with mozzarella cheese and anchovies, then battered and fried. It is a classic Roman appetizer, especially popular during the summer months.

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Jewish-style Artichoke

Carciofo alla giudia

This is a Roman Jewish-style artichoke, a whole artichoke that is deep-fried twice until crispy and tender. It is a seasonal dish, typically available in the spring.

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