Ristorante Le Colonnette

Classic Roman pasta dish with Pecorino Romano, black pepper, and fresh black truffle shavings.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter sauce. A Roman staple.

Delicate fried zucchini flowers filled with mozzarella and anchovies. A crispy, flavorful Roman appetizer.

Authentic Carbonara with guanciale, egg yolks, Pecorino Romano, and black pepper. No cream ever.

Slow-braised oxtail stew in a rich tomato and vegetable sauce. A rustic and hearty Roman classic.

Crisp Roman chicory salad with a dressing made of anchovies, garlic, and olive oil.

Artichokes braised whole in white wine, herbs, and garlic, a tender and aromatic Roman specialty.