Spring has sprung, and a breath of fresh air is arriving on the tables at Pistamentuccia: dishes full of Roman tradition and brand-new recipes waiting to be discovered. Our Roman restaurant is refreshing its menu with authentic, seasonal offerings, without ever leaving behind the great classics.
Between panzanella and scapece courgettes: an irresistible starter
Our starters lead the way, bringing together authenticity and creativity. A dish that was a massive hit last year is back: panzanella, made with soaked bread, cherry tomatoes, red onion, olives, and basil. An early bite of summer.
Among the new additions are our scapece courgettes, prepared with extra virgin olive oil, vinegar, and fresh mint: a simple recipe packed with character. We decided to pair them with our fried anchovies, an absolute must-have that you already love. This combination showcases the truly authentic flavour of Roman cuisine.
Vignarola and spuntature: a journey through Roman pasta sauces
At the heart of our new menu, the pasta dishes represent the true soul of Roman tradition. Following numerous requests, our vignarola sauce makes its debut—a typical regional recipe featuring artichokes, broad beans, peas, and Roman lettuce: a fresh and savoury ode to springtime. But be warned! Vignarola won’t be around for long, only as long as the seasonal ingredients allow.
Alongside this, you will also find our pork rib sauce (spuntature), rich and bold, and our tender, intense abbacchio ragù, designed for those who love robust flavours. Both are served with fresh pasta, tossed perfectly in the pan to elevate every single bite.
If you are after a more aromatic touch, you can opt for our fettuccine with artichokes and mint; you loved it so much as an off-menu special that it’s now a permanent fixture. A recipe combining seasonality and authenticity, in the spirit of true Roman cuisine.
Veal and beef slices: new main courses with an old-school soul
The new chapter of our spring menu rounds off with two main courses that taste like home: beef slices alla pizzaiola, slow-cooked in a fragrant tomato sauce, and veal stew with peas and potatoes—creamy, tender, and comforting.
Two dishes that embody tradition and bring all the warmth of old-school cooking to the table, the kind you never tire of.
The taste of Rome between authenticity and a spring breeze
At Pistamentuccia, every season is a chance to tell a different story. The new menu gathers the best of Roman tradition and interprets it with seasonal ingredients and light touches, without ever losing sight of who we are: a Roman restaurant dove le ricette so’ quelle de casa—where the recipes are genuinely homemade—but always ready to bring a breath of fresh air, especially right here in the centre of Bologna.
We look forward to seeing you discover the flavours of this new season, dish after dish.
Wondering how to taste these delicacies? Just drop us a message on WhatsApp and the table is yours!
