The Menu

The cuisine is primarily Roman with some additions of regional Italian cuisine, such as the greatly demanded gallurese fettuccine with tomatoes, ricotta or pappardelle with tender meat from Abruzzo and gently covered with a sauce made of lamb and sheep meat. The pasta is homemade as bread baked in a wood oven in the beautiful in the evening is on to churn out a’ provide our praised local pizza,, made extra thin crust with slightly crisped bread - all in the true Roman style. The second dish recipes are mostly from Roman origin, and then lamb chops, fried cod fish are done in true Roman style, leaving you with an experience not soon forgotten.’ Our cooked apples and zucchini, oxtail, golden fried anchovies, with a cut of beef, radicchio and balsamic vinegar are all plates which are in high demand by loyal customers and make Taverna dei Quaranta one of Rome's most central traditional restaurants. All of our desserts are homemade and the wine list is carefully selected by Antonio, the sommelier of the restaurant. Have a look at our Menus by selecting one below.

Bismark

Tomato, mozzarella cheese, mushrooms, ham and eggs.
Bresaola and arugula

Mozzarella cheese, rocket salad, cured raw beef and parmesan
Calzone to taste

Pizza bag of choice
Capricious

Tomato, mozzarella, mushrooms, artichokes, egg and ham.
Peasant

Mozzarella, sausage, broccoli and salted ricotta cheese.
Devil

Tomato, mozzarella, hot salami and chili peppers.
Cake

White pizza
Gorgonzola

Gorgonzola and mozzarella cheese
Marinara

Tomato and garlic.
Naples

Tomato, mozzarella and anchovies.
Pecorara

White pizza, rocket salad, cherry tomatoes, mozzarella and ham.
Four cheeses

Mozzarella and 4 mixed cheese.
Red

Tomato.
Tuna and onion

Tomato, mozzarella, onion and tuna.
Wurstell

Tomato, mozzarella and wurstell sausage.

STARTERS

Italian Antipasto
Parma ham and buffalo mozzarella
Chicken liver pate with braised red onions and croutons
First fried salt
Marinated anchovies
Stuffed olives
Bruschetta with tomatoes
Bruschetta and kebabs
Soft cheese and bacon bruschetta
Zucchini flowers
Turnovers with mozzarella and anchovies
Arugula salad with pears, pine nuts and parmesan cheese

FIRST DISH

Bucatini all 'amatriciana
Pappardelle with shepherdess
Rigatoni vaccinara
Fettuccine with artichokes
Lunette with almonds and broccoli with black truffles
Pasta with zucchini and gorgonzola
Tonnarelli cheese and pepper
Fettuccini Gallura
Pappardelle alla giudia
Linguine with fish sauce

SECOND DISH

Beefsteak
Lamb chops
Fried cod, apples and zucchini
Chicken with patate al forno
Breast of Veal Fornara
Thin sliced beef with salad
Sliced beef, red cabbage with balsamic vinegar
Lamb with onions
Salted cod, potato and onion

SIDE DISHES

Roman style artichokes
Baked potato or fries
Grilled Cabbage
Chicory in a pan
Mixed salad
Fried Broccoli in a pan
Chicory in anchovy sauce

SPECIALTY 'THE WEEK

TUESDAY 'AND FRIDAY'

Spaghetti with clams
Spaghetti
Golden fried anchovies

THURSDAY'

Gnocchi with sausage and ribs
Oxtail

Saturday

Tripe alla romana
Pluck with artichokes

DESSERT

Pineapple
Apple pie
Cheesecake and chocolate
Crema catalana
Tiramisu
Cream candies
Ice cream
Handmade truffles

BOOK

Quandoo