Ristorante Bartolotta dal 1993

Field greens with fresh vegetables, olive oil, red wine vinegar

Chestnut and chickpea soup with olive oil and black pepper crostino

Savory artichoke, zucchini, ricotta tart. The first form of a stuffed pastry in Italy began in the 13th century. In the Middle Ages the outer crust was usually hard and was not edible. Bartolomeo Scappi, the greatest Italian chef of the Renaissance, published his cookbook in 1570 with several local recipes of savory tarts. Arguably the most beloved vegetable of the Romans is the "Romanesco del Lazio IGP" artichokes. Ancient wall paintings found inside tombs of the Etruscan necropolis in Tarquinia depict the importance of artichokes in the local diet since time immemorial

Roman spaghetti with a savory pecorino-black pepper cream. This is one of the oldest recipes of Roman cuisine, as farmers and shepherds carried dried spaghetti, cheese, and pepper in their bags during their travels. A simple on-the-go meal that became a staple of Roman and Italian cuisine

Creamy carnaroli rice whipped with deep-sea langoustines, white wine, tomato, fresh herbs, extra virgin olive oil ($5 supplemental)

"Pope-style" ribbon pasta with creamy eggs, ham, peas and pecorino. This pasta dish was created by a Roman innkeeper for Cardinal Eugenio Pacelli, later Pope Pius XII, who requested a "lighter" version of the popular pasta carbonara. The recipe was also adopted by the innkeepers of Castel Gandolfo, the location of the "Apostolic Palace of Castel Gandolfo," a summer residence and vacation retreat for the pope

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes ($7 supplemental)

Sautéed veal cutlet with sage, prosciutto, white wine. "Saltimbocca" in Italian means "it jumps in the mouth," or an "explosion of flavors." Although many food writers believe it originated in the northern city of Brescia, saltimbocca is nowadays widely considered as a staple Roman dish with an overwhelming popularity in the eternal city

Beef Tenderloin braised in tomato, garlic, red wine, cloves, nutmeg, marjoram. This is among the rare dishes of Roman cuisine that reveals its aristocratic origins. Highlighted by the once-expensive clove, a spice well-known to the ancient Romans. Clove used to be a part of precious gifts among royalty like the one Emperor Constantine made to Pope Sylvester in the 4th century. A.D. ($9 supplemental)

Ewe's milk ricotta mousse with preserved Italian cherries

Sea salt-caramel pudding with dark chocolate ganache

Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, cocoa

Your small starter appetizer

Your main course