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.
Per Iniziare Baccala Mantecato con polenta Creamed cod with polenta bread 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 Add Lobster 100 Insalatamediterranea Mix leaves salad, cherry tomato, red onion and yogurt dressing 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 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 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 Gnocchi al pesto Genovese Gnocchi with Genovese pesto Tagliolini al burro e parmigiano Fresh tagliolini with butter and parmesan 95 Add BlackTruffle200/5g Arrabbiata Add Chicken60 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 Spaghettialla Pescatora Spaghetti with squid,prawns,mussels and fresh tomatoes 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 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 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 220 Salmone con finocchi e cannella Salmon with fennel and cinnamon Carciofi alla Romana con Aragosta Whole Lobster served with artichoke chips 370
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 Saltimbocca Roman Veal loin served with beef cured ham 190 Ossobuco Veal Ossobuco 195 4g 3 Fiorentina Florence style steak 1,3 kg 9 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 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 Scoop of icecreamfloating in espresso 65 Affogato al Caffe