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.
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
Tomato, mozzarella, mushrooms, artichokes, egg and ham.
Mozzarella, sausage, broccoli and salted ricotta cheese.
Tomato, mozzarella, hot salami and chili peppers.
Gorgonzola and mozzarella cheese
Tomato and garlic.
Tomato, mozzarella and anchovies.
White pizza, rocket salad, cherry tomatoes, mozzarella and ham.
Mozzarella and 4 mixed cheese.
Tuna and onion
Tomato, mozzarella, onion and tuna.
Tomato, mozzarella and wurstell sausage.
|Parma ham and buffalo mozzarella|
|Chicken liver pate with braised red onions and croutons|
|First fried salt|
|Bruschetta with tomatoes|
|Bruschetta and kebabs|
|Soft cheese and bacon bruschetta|
|Turnovers with mozzarella and anchovies|
|Arugula salad with pears, pine nuts and parmesan cheese|
|Bucatini all 'amatriciana|
|Pappardelle with shepherdess|
|Fettuccine with artichokes|
|Lunette with almonds and broccoli with black truffles|
|Pasta with zucchini and gorgonzola|
|Tonnarelli cheese and pepper|
|Pappardelle alla giudia|
|Linguine with fish sauce|
|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|
|Roman style artichokes|
|Baked potato or fries|
|Chicory in a pan|
|Fried Broccoli in a pan|
|Chicory in anchovy sauce|
SPECIALTY 'THE WEEK
TUESDAY 'AND FRIDAY'
|Spaghetti with clams|
|Golden fried anchovies|
|Gnocchi with sausage and ribs|
|Tripe alla romana|
|Pluck with artichokes|
|Cheesecake and chocolate|