During the 17 th century, more or less one hundred years after the discovery of America, in the Roman borough of Trastevere, along a cobble stone

Download (0)

Full text


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


Frittura di calamari al bergamotto

Fried calamari with bergamotto zest


Bresaola con bufalaaffumicatacalda in sfogliacroccante

Bresaola with warm smoked buffalo mozzarella wrapped in crispy pastry



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)


Capesante in crema dizucca,uovatobiko& pancetta di manzo

Scallops with fresh pumpkin mousse,tobiko and crispy beef bacon


Carpaccio di branzinocon agrumi

Seabass carpaccio with citrus


Carpaccio di manzo wagyu con vinaigrette

Wagyu beef carpaccio with vinaigrette


Vitellotonnato in salsa di rucola

Veal tonnato in rocket sauce


Zuppaaicereali e lenticchie

Lentils and cereal soup



Mix leaves salad, crispy duck, mix seeds and orange dressing


Le Paste


Spaghettoniwith Roman Pecorino cheese and black pepper

95 Raviolottiall’Amatriciana

Fresh pastastuffed with smoked beef bacon and tomato sauce with parmesan cream


Gnocchi al pesto Genovese

Gnocchi with Genovese pesto


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


Pennettealla Norma

Pennein tomato sauce, fried aubergine and pine nuts


Tortellonialla carbonara d’anatra e carciofi

Fresh pasta stuffed with cured duck in egg sauce, served within artichoke mousse


Spaghettialla Pescatora

Spaghetti with squid,prawns,mussels and fresh tomatoes


Risotto aifunghi porcini

Risotto with porcini mushrooms


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


Guazzetto di mare all’italiana e crostini all’oliod’oliva

Italian seafood stew and olive oil bread crostini


Filetto di romboconfit con sedanorapaaglionero e radicchio

Confit turbot served with celeriac puree black garlic and radish


Polpo grigliato con agrumi su salsa di pane

Citrus grilled octopus with bread sauce


Orata all’acqua pazza

Oven baked seabream with cherry tomatoes, capers and potatoes


Salmone con finocchi e cannella

Salmon with fennel and cinnamon


Carciofi alla Romana con Aragosta

Whole Lobster served with artichoke chips


From the land:

Scaloppina di vitellaaifunghi porcini

Veal escallops with porcini mushrooms


Filetto di Agnello con zucca e mirtilli

Lamb tenderloin served with pumpkin and blueberry


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



Patate al forno

Roast potatoes


Verdure grigliate

Selection of grilled seasonal vegetables


Per finire


Mascarpone cheese tiramisu


Crostata di mango e gelato al cocco

Mango tart with coconut icecream


Semifreddo al croccantino di pistacchio con mousse di cioccolato bianco

Pistacchio parfait with white chocolate mousse


Pane al cioccolato

Toasted brioche with chocolate ganache and smoking strawberry mousse


Delizia di limone al cioccolato

Chocolate egg with lemon mousse



Sponge cake with citrus custard, white chocolate cream and fresh fruit


Gelati Selection 50

Affogato al Caffe

Scoop of icecreamfloating in espresso





Related subjects :