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.
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