Aceto Balsamico Prized, concentrated vinegar from Modena

Affettati Sliced cured meats

Aglio e Olio Garlic & oil

Agnolotti "Pinched" small pillow-like filled pasta

Agrodolce Sweet & sour

Agrumato Infused oil

Al Mattone Cooked under a brick

Amaro Bitter

Amatriciana, All' Guanciale, red onion, and thick tomato sauce. Spicy

Antipasti Before the meal

Antipasti Appetizers

Aperitivi Appetite aiding liqueurs

Arbequina Small brown spanish olive

Arista Loin of pork cooked on the bone with onion & fennel (Tuscany)

Baccala (Lupa made) Fresh salted codfish

Bavette Thin linguine

Braciola Stuffed, rolled, tied, and braised pork shoulder. Here,with garlic, parsley, mint, lemon, cheese

Contorni Side dishes

Bresaola Air cured top round beef

Bottarga Cured & dried mullet roe

Bucatini Thick hollow spaghetti

Cacciatora, Alla "Hunter's-style"; with tomatoes, onions & herbs

Campari Bitter aperitif

Cannellini Elongated white bean

Cappellacci Hat-shaped filled pasta

Carbonara, Alla "Coal miners style" guanciale, egg & black pepper

Carciofi Artichokes

Cacio e Pepe Traditional Roman pasta with pecorino and coarse black pepper

Cavalo Nero Tuscan black kale

Cavatelli Housemade short pasta

Ceci Garbanzo beans

Coda Alla Vaccinara "Butcher's-style" oxtail braised in white wine, tomato, celery, pine nuts & raisins

Coppa Spicy, cured pork shoulder

Crochetta Croquette

Dandelion Mild, bitter green

Diavola, Alla “Devil style” spicy and hot

Digestivi Liquers to aid digestion

DOP Protected Designation of Origin; a status denoting products which are traditionally & uniquely prepared, processed, & produced within a specific region

Escarole Mild, bitter lettuce

Farro Ancient Mediterranean grain

Formaggi Cheeses

Fregola Sardinian drum wheat pasta

Garganelli Quill-shaped pasta

Gnocchi Dumplings; in our case, without potato

Gremolata Chopped herb condiment typically made of allium, parsley & lemon zest

Goat Curd Coach Farm goat cheese

Lupa “She-wolf”

Insalata Salad

Guanciale Cured pig jowl

Lazio The region Rome is located in

Lingua Tongue

Mezze Half-sized

Misticanza Classic Roman salad: arugula, radish & fennel

Mostarda Italian condiment made of candied fruit & mustard

Mozzarella di Bufala Pasteurized buffalo milk cheese from Italy

Orata Type of sea bream with a fine white flesh from the Mediterranean sea

Osteria Tavern

Palermitana, Alla In the style of Palermo, Italy

Panzanella Tuscan tomato and bread salad

Pappardelle (Lupa made) Wide ribbon pasta

Pecorino Foja De Noce Pecorino cave aged in walnut leaves

Pecorino Romano Aged sheep’s milk cheese

Pepperoncino Fresh hot chili pepper

Pesce Fish

Piatto del Giorno Plate of the day

Piccolo Small

Pomodoro Tomato

Primi First course, often pasta

Primavera Spring

Purslane Local wild green in the succulent family

Puttanesca Sauce made with garlic, anchovies, capers & tomato

Ragu Sauce or hearty stew for pasta

Rapini Broccoli rabe

Ricotta Salata Aged and salted cows milk cheese that can be grated

Romana, Alla Roman-style

Sagne a Pezzi Wave-shaped pasta; literally means "short broken pieces of lasagna"

Saltimbocca Literally, “jumps into the mouth”. Veal, prosciutto & sage

Salumeria A place where cured meats are sold

Salumi General term for cured sausages

Scabece Poached in vinegar

Scapece Dressed with vinegar & chili flake

Scorzonera Salsify

Secondi Main course

Soppressata Cured pork sausage

Sorrel Leafy lemon flavored herb

Sott 'Olio Preserved in oil

Speck Smoked prosciutto

Sweetbreads Thymus or pancreas

Tartufo Truffle

Testa Pig head cheese

Treviso Type of radicchio

Trippa Tripe

Uve Grapes

Vin Cotto Boiled grape must