cacio e pepe al baccalà

Cheese and pepper with cod

The spaghetti with cheese and pepper with cod are a reinterpretation of the famous dish of poor Roman cuisine (classical cheese and pepper).

Only three ingredients: pasta, seasoned pecorino romano and pepper, (which the shepherds from Lazio, Abruzzo and Umbria brought with them during the transhumance) have given life to a as simple as extraordinary dish.

Our version of the cod cheese and pepper is very faithful to the historic traditional dish, adding an element dear to the Roman cuisine, the cod, which provides delicacy and balance to a dish that will leave you truly speechless.

Of course, at the Gran Caffè del Passeggero, you can also enjoy a classic cheese and pepper, made to perfection as it imposes the tradition of a simply legendary dish.

Spaghetti alla gricia di gamberi

Spaghetti alla Gricia of Gamberi

Gricia, a symbol of Roman cooking tradition, is none other than the ancestor of the amatriciana, when the tomato was added to the classic recipe in the seventeenth century.

It is a relatively poor dish, but extraordinarily tasty and round, whose origins go back to the Grici, Swiss bakers in the Rome of 800 or according to others, to the village of Grisciano, very close to Amatrice from which it takes its name, for apheresis, matriciana, the version with tomato.

Our re-proposal, with very fresh crustaceans, makes this rustic and challenging dish particularly elegant and light. The roughness of Gragnano pasta, the sweetness of Mediterranean shrimps, the decisive flavor of cheek and pecorino cheese, create contrasts and combinations that enhance the flavors of the individual ingredients in a surprising and extremely pleasant combination.

Risotto con crema di scampi

Risotto with Scampi Cream

A delicate dish, a classic of Italian seafood, risotto with scampi cream.

The creamy bisque enhances the taste of a highly sought-after crustacean with a strong, yet sweet taste.

The toasted rice cooked to perfection, creamed in the light cream of scampi, slightly sprinkled with brandy, melts into an alchemy that is heavenly at every bite.

A dish to try, which you can hardly do without.

Saltimbocca alla romana di pescato del giorno con cicoria saltata

Freshly caught fish Saltimbocca alla romana with sautéed chicory

A very classic main courses of Roman cuisine, revisited in a marine way.

The dishes of the Roman tradition entered the national and international cuisine as they are made with a few simple ingredients, reduced though wise passages and because they are able to condense like few other kitchens the authentic expression of their territory and their culture.

The famous saltimbocca alla romana are not an exception: a dish now cleared by the regional borders, appreciated and replicated at every latitude.

Unlike the saltimbocca Neapolitan, which is a kind of sandwich, the Roman saltimbocca is a main courses based on meat, raw ham and sage, a great traditional recipe, capable of enhancing few ingredients and making it a unique dish.

In this version that the Gran Caffè del Passeggero offers its customers, instead of the thin walnut of veal beaten, the freshly caught fish, on which the raw ham and sage are placed, all cooked in butter and sprinkled with white wine , accompanied by a vegetable symbol of Roman gastronomy: sautéed chicory; the saltimbocca can be cooked and served rolled up: a real wonder!

Tortino al cioccolato fondente e arancia in salsa al cioccolato bianco

Dark chocolate and orange cake in white chocolate sauce

A sweet taste at the end of the meal, chocolate lava cake is now a classic among desserts. We offer it in a particularly tasty version because dark chocolate is paired with orange and accompanied with a white chocolate sauce.

Melting, creamy, fragrant, this dessert is loved by everybody. Still hot when it’s served, the chocolate lava is pure show for the eyes and for it’s taste.