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

Transcription

1 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 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.

2 Per Iniziare Focaccia grigliatacon caprino e rucola grilled flatbread with Caprino cheese and rocket salad 75 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 Insalatamediterranea mix leaves salad, cherry tomato, red onion and yogurt dressing 50 Add Lobster 100 Add Chicken60 Burrata con pesto al basilico e olive taggiascheservita con beef ham burratawithtaggiasche olives and basil pesto served with beef ham (ask the waiter for availability) 130 Capesante in crema di piselli e uova di salmone scallops with fresh pea mousse and salmon roe Carpaccio di branzinocon agrumi seabass carpaccio with citrus 110 Carpaccio di manzo wagyu con vinagrette wagyu beef carpaccio with vinaigrette 110 Vitellotonnato in salsa di rucola vealtonnato in rocket sauce Insalatacaprese mozzarella, tomato salad and basil 100

3 Le Paste Spaghettoni Cacio & Pepe spaghettoniwith Roman Pecorino cheese and black pepper 95 Pappardelle all Amatriciana pappardelle in smoked beef bacon and tomato sauce 95 Gnocchi al pesto Genovese Gnocchi with Genovese pesto 110 Fettuccine aifunghi porcini e pistacchio fettuccine with porcini mushrooms and pistachio Tagliolini al nero di seppia con gamberoni e cime di rapa squid ink tagliolini with saudi prawns andcime di rapa(turnips tops) Pennettealla Norma pennein tomato sauce, fried aubergine and pine nuts 100 Tonnarellialla carbonara d anatra tonnarelli with cured duck in egg sauce and parmesan 100 Gnocchetti alla Pescatora gnocchi with squid,prawns,mussels and fresh tomatoes Risotto affumicatopiselli, gorgonzola e noci smoked risotto with peas, gorgonzola and walnuts 140 Penne Pomodoro e mozzarella pennewith tomatoes and mozzarella 110

4 I Secondi From the sea: Filetto di branzino in crosta di caffe e nocciola con crema di carote e anice seabass fillet in coffe & hazelnut crust with carrots and anise cream Guazzetto di mare all italiana e crostini all oliod oliva italian seafood stew and olive oil bread crostini 125 Filetto di rombo in crosta di pane grigliato e insalata di crescione al balsamico breaded& grilled fillet turbot served with watercress dressed with balsamic vinegar Polpo grigliato con agrumi su salsa di pane citrus grilled octopus with bread sauce Orata all acqua pazza oven backed seabream with cherry tomatos, capers and potatoes 220 Salmone con finocchi e cannella salmon with fennel and cinnamon

5 From the land: Scaloppina di vitellaaifunghi porcini veal escallops with porcini mushrooms Agnello con crema di ceci e semi di melograno grilled lamb served with auberginepaper&paprica and chickpeas puree 280 Pollettospeziato con baby veg spicy baby chicken served with vegetables Fiorentina Florence style steak 350g kg 950 Cotoletta di vitelloallamilanese con insalata di finocchi e arance breaded pan fried veal bone steak served with fennel and orange salad 250 Contorni Patate al forno roast potatoes 50 Verdure grigliate selection of grilled seasonal vegetables 50

6 Per finire Tiramisù mascarpone cheese tiramisu 60 Pannacotta di riso ricepannacotta 70 Semifreddo al croccantino con mousse di cioccolato fondente hazelnut parfait with dark chocolate mousse 60 Pane al cioccolato toasted bread with chocolate ganache and smoking strawberry mousse 70 Baba Sponge cake with citrus custard, white chocolate cream and fresh fruit 75 Gelati Selection 50 Affogati al Caffe Scoop of icecreamfloating in espresso 65

7

8