Ristorante Il Falchetto

Rigatoni pasta served with a rich and traditional sauce made from calf's intestines. A daring yet authentic Roman specialty.

Homemade tonnarelli pasta tossed with Pecorino Romano cheese and freshly ground black pepper. A Roman classic reinvented with our secret touch.

Veal cutlets topped with prosciutto and sage, pan-fried to perfection in white wine and butter sauce. A true taste of Rome.

Crispy fried zucchini flowers filled with mozzarella and anchovies. A delicate and flavorful Roman appetizer.

Grilled lamb chops seasoned with rosemary and garlic, traditionally eaten 'scottadito' (burnt fingers). Simple, rustic, and delicious.