During the 17th century, more or less one hundred years after the discovery of America, in the Roman borough of Trastevere, along a cobble stone street nowadays called via Garibaldi, was situated the Pontifical State custom house in charge of collecting wheat duties. At that time, a customs officer decided to also improvise a small refreshment station to provide the numerous peasants passing by with bread and wine. This is how the events have shaped the origin for the destiny and the name of “AnticaPesa”. Soon the place became famous throughout the city of Rome and all over Italy, not only for the food, but also for the kind attentions and homage rendered to its guests and, moreover, thanks to the unique beauty of the ancient building that still shows the charming ambiance of the Roman history. Now, after more than four centuries, it has transformed into the marvellous scenario of a garden framing the beautiful summer nights. Giving always attention to meet the changing course of the latest trends, the restaurant has the culinary agility to anchor the current fashion to the heritage of the rules and quality of the food products, maintaining the delicate equilibrium between discretion and popularity. In this way, we assure our guests to be present, without appearing. These are the reasons why this restaurant has followed the Italian History hosting many kings belonging to the Savoia Royal Family and, nowadays, has become the point of reference for the White House in any official dinner of the U.S.A. President in Rome. The original customs officer and the modern host both belonging to the same family, preserving the historic mission of the place, have been followed by descendants known as connoisseurs of taste: the perfection of the proposed cuisine, offered in an ambiance enhanced by the beauty of the great artworks and the meticulous attention for each guest, so to guarantee an exclusive atmosphere combined with the warmth of a comforting familiarity. Our guest, no matter from which movie set arrives, or for how long hasn’t come, is always welcomed with a smile, a shake of hand, a delicious meal accompanied by an excellent wine and with the warmth of the art surrounding this fascinating angle of Rome. We know well that what the body nurtures is not foreign to the soul and that’s why “AnticaPesa”is more than a restaurant.
Per Iniziare
Baccala’Mantecato con polenta
Creamed cod with polenta bread
120
Frittura di calamari al bergamotto
Fried calamari with bergamotto zest
100
Bresaola con bufalaaffumicatacalda in sfogliacroccante
Bresaola with warm smoked buffalo mozzarella wrapped in crispy pastry
120
Insalatamediterranea
Mix leaves salad, cherry tomato, red onion and yogurt dressing
50 Add Lobster 100
Add Chicken60
Burratacapresecon pesto al basilico e olive taggiasche
Burratawith taggiasche olives and basil pesto served with beeftomatoes (ask the waiter for availability)
130
Capesante in crema dizucca,uovatobiko& pancetta di manzo
Scallops with fresh pumpkin mousse,tobiko and crispy beef bacon
120
Carpaccio di branzinocon agrumi
Seabass carpaccio with citrus
110
Carpaccio di manzo wagyu con vinaigrette
Wagyu beef carpaccio with vinaigrette
110
Vitellotonnato in salsa di rucola
Veal tonnato in rocket sauce
120
Zuppaaicereali e lenticchie
Lentils and cereal soup
75
Insalatad`anatracroccante
Mix leaves salad, crispy duck, mix seeds and orange dressing
Le Paste
SpaghettoniCacio&Pepe
Spaghettoniwith Roman Pecorino cheese and black pepper
95 Raviolottiall’Amatriciana
Fresh pastastuffed with smoked beef bacon and tomato sauce with parmesan cream
110
Gnocchi al pesto Genovese
Gnocchi with Genovese pesto
110
Tagliolini al burro e parmigiano
Fresh tagliolini with butter and parmesan
95 Add BlackTruffle200/5g
Add Chicken60 Arrabbiata
Penne with tomato sauce and fresh chilly
95
Pennettealla Norma
Pennein tomato sauce, fried aubergine and pine nuts
100
Tortellonialla carbonara d’anatra e carciofi
Fresh pasta stuffed with cured duck in egg sauce, served within artichoke mousse
120
Spaghettialla Pescatora
Spaghetti with squid,prawns,mussels and fresh tomatoes
120
Risotto aifunghi porcini
Risotto with porcini mushrooms
140
Add BlackTruffle 200/5g Penne Pomodoro e mozzarella
Penne with tomatoes and mozzarella
I Secondi
From the sea:
Filetto di branzinocon cannellini aifrutti di mare
Seabass fillet with cannellini beans and seafood
180
Guazzetto di mare all’italiana e crostini all’oliod’oliva
Italian seafood stew and olive oil bread crostini
125
Filetto di romboconfit con sedanorapaaglionero e radicchio
Confit turbot served with celeriac puree black garlic and radish
180
Polpo grigliato con agrumi su salsa di pane
Citrus grilled octopus with bread sauce
180
Orata all’acqua pazza
Oven baked seabream with cherry tomatoes, capers and potatoes
220
Salmone con finocchi e cannella
Salmon with fennel and cinnamon
180
Carciofi alla Romana con Aragosta
Whole Lobster served with artichoke chips
From the land:
Scaloppina di vitellaaifunghi porcini
Veal escallops with porcini mushrooms
180
Filetto di Agnello con zucca e mirtilli
Lamb tenderloin served with pumpkin and blueberry
180
Pollettospeziato con baby veg
Spicy baby chicken served with vegetables
180 Saltimbocca
Roman Veal loin served with beef cured ham
190 Ossobuco
Veal Ossobuco
195 Fiorentina
Florence style steak
450g 350
1,3 kg 950
Cotoletta di vitelloallamilanese con insalata di finocchi e arance
Breaded pan fried 400g veal bone steak Served with fennel and orange salad
280
Contorni:
Patate al forno
Roast potatoes
50
Verdure grigliate
Selection of grilled seasonal vegetables
Per finire
…
Tiramisù
Mascarpone cheese tiramisu
60
Crostata di mango e gelato al cocco
Mango tart with coconut icecream
70
Semifreddo al croccantino di pistacchio con mousse di cioccolato bianco
Pistacchio parfait with white chocolate mousse
60
Pane al cioccolato
Toasted brioche with chocolate ganache and smoking strawberry mousse
70
Delizia di limone al cioccolato
Chocolate egg with lemon mousse
70
Baba’
Sponge cake with citrus custard, white chocolate cream and fresh fruit
75
Gelati Selection 50
Affogato al Caffe
Scoop of icecreamfloating in espresso
