PROSECCO COCKTAILS

PROSECCO 95

A glass of prosecco

BELLINI 118

Prosecco and peach puree

ROSSINI 118

Prosecco and strawberry puree

APEROL SPRITZ 122

Aperol, prosecco and soda

UNA BIRRETTA..

MORETTI ALLA SPINA 72

Ice-cold moret ti draf t, 33cl

APERTIVI

SANBITTER 25

Non alcoholic bit ter

DRY MARTINI 122

Gin, dry vermouth and green olive

NEGRONI 125

Gin, campari and mar tini rosso

OLD FASHIOND 125 Bourbon, angostura bit ters, sugar and soda

NEGRONI SPAGLIATO 125

Campari, mar tini Rosso and prosecco

AMERICANO 118

Campari, mar tini rosso and soda water

STRAWBERRY MOJITO 139

Dark rum, strawberry liqueur, strawberry puree, lime, sugar and mint

ANTIPASTI

ANTIPASTO DELLA CASA 179

Mixed Italian star ters from selected regions

VITELLO TONNATO 155

Thin slices of cold brasied veal with rucola and a sauce made of tuna,

capers, egg, peperoncino, garlic and green olives

CARPACCIO DI TONNO 149

Wood smoked tuna carpaccio with rucola, ricot ta salata, lemon mayonnaise

and roasted pine nuts

BRUSCHETTA ROMANA 96

Grilled bread with san marzano tomatoes,

garlic, onion, olive oil and basil

CALAMARI FRITTI 139

Crispy poppy fried calamares with lemon aioli

MOZZARELLA CAPRESE 145

Cuore di bue tomatoes with neapolitan buf falo mozzarella,

olive oil, oregano, basil and marinated olives

CARPACCIO ITALIANO 169

Fillet of beef carpaccio with mustard sauce, olive oil,

celery, lemon and parmigiano reggiano

RISOTTO

RISOTTO ALLA MILANESE CON OSSOBUCO 185

Saf fron risot to with confit of veal

RISOTTO ALLA PESCATORA 185

Risot to with red prawn, mussels, shrimps, baby octopus,

garlic, peperoncino, tomato, parsley and white wine

PASTA

SPAGHETTI ALLE VONGOLE 185

Spaghet ti with vongole mussles, cherry tomatoes,

peperoncino, garlic, white wine and parsley

MEZZE MANICHE ALLA NORCINA 189

Mezze maniche with spicy salsiccia, funghi porcini, mushrooms, cream,

white truf f les cream and pecorino toscano

MEZZE MANICHE ALLA CARBONARA DI PAPÁ 169

Carbonara the way dad made them, like in the alleys of Trastevere, Rome..

Mezze maniche stirred in a bowl with guanciale, egg yolk, pecorino romano

and black pepper. “It ’s salty with a lot of peppar and no cream”

SPAGHETTI MAMMA MIA (SPAGHETTI WITH MEATBALLS) 165

Spaghet ti with Papá’s handrolled meatballs, spicy tomato sauce,

peperoncino, garlic and pecorino toscano

TORTELLONI AL GORGONZOLA E NOCI 178

Fresh spinach and ricot ta stuf fed tor telloni with gorgonzola,

cream, parmigiano reggiano, rucola and walnuts

PAPPARDELLE AL RAGÙ DI CINGHIALE 179

Pappardelle with ragu on wild boar, rosemary, red wine,

cherry tomatoes, rucola and pecorino cream

LINGUINE AI FRUTTI DI MARE 192

Linguine with red prawn, vongole, mussles, shrimps, baby octopus,

tomato sauce, garlic, peperoncino and white wine

PESCI

TONNO AI FERRI ALLA EOLIANA 305

Grilled tuna with a sauce of capers, green olives, mint, white wine and

cherry tomatoes. Served with grilled red prawn and mussel risot to

ZUPPE DI PESCE E MOLLUSCHI CON CREMA AL ZAFFERANO 265

Fish and shellf ish soup on salmon, monkfish cheek, shrimp, vongole,

blue mussels, red shrimp, cherry tomatoes, white wine and vegetables.

Served with garlic bread and saf froncréme

CARNI

COTOLETTA ALLA MILANESE 329

Breaded veal cutlet with lemon and a rucola and cherry tomato salad.

Served with gnocchi all ’arrabbiata

SALTIMBOCCA ALLA ROMANA 289

Veal schnitzel with san daniele prosciut to, sage, cherry tomatoes

and white wine. Served with grilled ar tichokes and tagliatelle alfredo

POLLO ALLA CACCIATORA 205

Chicken fillet braised with white wine, mushrooms, taggiasca olives,

garlic and rosemary. Served with fried potatoes

CERVO AL GINEPRO 295

Deer f illet with juniper sauce, marsala cooked cipolot ti

and the thyme scented root-crop purée

FILETTO DI BUE CON FUNGHI PORCINI E TARTUFO 339

Fillet of beef tournedos on a bed of spinach with marsala sauce, funghi porcini,

mushrooms and a truf f le scented parmesan and potato purée

CONTORNI

PANE ALL’AGLIO 39

Grilled bread with garlic, parsley and olive oil

INSALATA DI POMODORI E CIPOLLA 49

Tomato salad with red onion, basil, parsely and olive oil

INSALATA VERDE 45

Mixed green salad

BROCCOLI AL PEPERONCINO 49

Fried broccoli with peperoncino and garlic

SPINACI AL BURRO 59

But ter fr ied spinach

DOLCI

TIRAMISÚ 89

Tiramisú

PANNA COTTA AI LAMPONI E NUTELLA 85

Raspberry panna cot ta with nutella sauce and caramelized pecans

TORTA AL CIOCCOLATO 82

Homemade choccolate cake with mint marinated raspberries

and whipped cream

SORBETTO ITALIANO 42

A scope of lemon, blueberry or strawberry sorbet

GELATO ITALIANO 42

A scope of choccolate, pistachio or cappuccino ice cream

TARTUFFO NERO 32

Dark choccolate truf f le

ZEPPOLÉ DELLA NONNA 85

Grandma’s small fr ied donuts with espresso ice cream,

strawberries, whipped cream, cocoa and mint

FORMAGGIO

FORMAGGI MISTI 139

Cheese plat ter with parmigiano reggiano, pecorino toscano

and gorgonzola piccante.

Served with f ig marmalade, grapes and crackers

GHIACCIATI

CAFFÉ ITALIANO 139

Vanilla ice cream, espresso, amaret to, frangelico, borghet ti,

cream and topped with foamed milk

SGROPPINO 139

Lemon sorbet, prosecco, vodka and a dash of gin

MENU PER BAMBINI

SPAGHETTI ALLA BOLOGNESE 78

Spaghet ti with meat sauce

FETTINA DI MANZO 119

Grilled thinly cut f illet of beef with vegetables and fried potatoes

LACTOSE & GLUTEN

We provide lactose free milk , cream and but ter, so most of our dishes can be

made free from Lactose. Please ask the staf f when you order your food.

We make all our sauces with gluten-free flour and we provide gluten-free pasta.

The pasta has to be cooked seprately, so please call and pre-order the pasta

before 4 PM at the latest the same day.

GIVE AWAY A PIECE OF ITALIAN FOOD CULTURE

Give away a dinner or an evening at Italiano to someone you like. Our gif t gards

can be bought with any amount at our restaurants. Please ask the staf f and the

will help you.

ALLERGEN

Ask the staf f about allergens.

PAPÀ ANGELO

Italiano Papà, é una trat toria aperta in onore del fondatore dell’Italiano é mio padre, Angelo Ottobre.

L’arredamento é ispirato agli anni 1940, gli anni in cui lui é nato. La musica é quella che a lui piaceva ascoltare, Frank Sinatra, Tony Bennett, Dean Martin é Lucio Battisti. La cucina é tradizonale, che a lui piaceva di piu.

Amato padre, mentore, migliore amico e capo, questa trat toria é per te. Che ci manchi.

Italiano Papà, the trat toria you are now sit ting in, was opened in honor of Italianos

founder and my father, Angelo Ottobre.

The interior is inspired by the 1940’s, the decade when he was born. The music

is the one he liked to listen to Frank Sinatra, Tony Bennet t, Dean Mar tin and

Lucio Bat tisti. The food is traditional italian food, the food he liked the most.

Loved father, mentor, best friend and boss, this trattoria is for you. We miss you.

Roma, 1949