Trattoria Lo Spuntino - The specialities: first courses

The specialities: first courses

Pasta and beans

Made with a little bit of fresh tomato, olive oil, chunks of ham, pork rinds, bacon, chili, celery and carrots.

Pappardelle al cinghiale

Made with tomato, fresh wild boar coming from Umbria, and a bit of pecorino Romano.

Rigatoni all'Amatriciana

Made with Bacon and jowl seasoned, extra-virgin olive oil, peeled tomato puree, a little chilli and onion and a good sprinkle of Pecorino Romano.

Spaghetti alla Carbonara

Made with Bacon and jowl seasoned, fresh eggs, olive oil, onion and spicy pepper's great giving the right aroma.

Fettuccine ai Funghi Porcini

Made with fresh pasta, extra virgin olive oil, a little garlic, salt, parsley and of course fresh Porcini Mushrooms in proper season.

Linguine all’Arrabbiata

Pasta simple and lightweight, but made with love, passion and good extra virgin Olive Oil which is essential in a dish as simple as as good.

Spaghetti cacio e pepe

In a typical Roman cuisine can not miss a great pepper and cheese plate with simple ingredients, you can make it happen even with Spaghetti alla chitarra, a real treat for food lovers.

Spaghetti alla chitarra misto funghi di bosco

Made with fresh pasta and a nice sauce with Porcini, Galletti mushrooms and Honey Fungus, a real speciality, to be tested in season.

Ravioloni Butter and Sage

Stuffed with Ricotta and spinach, is just one of many kinds of Ravioli; are available with the filling: Mozzarella and Porcini Mushrooms, Taleggio cheese and Speck, Bufala Mozzarella and mixed vegetables to be done in many different ways, a real goodness.

Back to specialities

The history

The menus

Photo gallery