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Meat.

Discover grilled steaks, braised meats, crisp cutlets and pasta with meat sauces. Use the course filter to choose a starter, first course or main dish.

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Browned pieces of lamb served with potatoes and broccoli

Secondi

Abbacchio alla Romana

Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.

Small folded pasta parcels with pinched edges and a coarse brown meat sauce on a white plate

Primi

Agnolotti del Plin

Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.

A wooden board of sliced cured meats, cheese, olives, tomato crostini and other small prepared bites

Antipasti

Antipasto Misto

Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.

Slender skewers threaded with small browned sheep-meat and fat cubes, arranged on a white oval plate

Secondi

Arrosticini

Small cubes of sheep meat and fat pack slender skewers, grilled until browned and served hot with a simple seasoning of salt.

Tender browned lamb shoulder and rib pieces with roast potatoes, rosemary and thyme on a white plate

Secondi

Arrosto di Agnello

Lamb roasts slowly with rosemary, garlic and white wine, served with potatoes and a spoonful of reduced pan juices.

A thick grilled T-bone steak with a browned crust, served on a board

Secondi

Bistecca alla Fiorentina

A thick T-bone steak grilled over hot coals, with a browned crust and a traditionally rare center, usually shared at the table.

Stuffed beef rolls in red tomato sauce, with one cut open and parsley leaves scattered over the plate

Secondi

Braciole Napoletane

Beef rolls filled with pecorino, parsley, pine nuts and raisins simmer slowly in tomato sauce until tender.

Slices of dark wine-braised beef covered with a thick sauce beside yellow polenta on a blue and white plate

Secondi

Brasato al Barolo

Beef braises slowly in Barolo wine with vegetables and herbs, then is sliced and served with its rich cooking sauce.

Long bucatini in red tomato sauce with pieces of cured pork, grated cheese and green herb leaves on a white plate

Primi

Bucatini all’Amatriciana

Hollow bucatini carries a tomato sauce enriched with guanciale, a little chili and grated Pecorino Romano, with crisp pork pieces throughout.

Meat-filled pasta rolls with red tomato sauce, grated cheese and broad basil leaves on a white plate

Primi

Cannelloni di Carne

Rolled pasta encloses a savory meat filling beneath tomato, béchamel and grated cheese, baked until bubbling and lightly golden.

Paper-thin slices of raw red beef with a pale mayonnaise-based sauce on a white plate

Antipasti

Carpaccio

Paper-thin raw beef is served cold with a light mayonnaise-based sauce in the Venetian preparation associated with Harry’s Bar.

Browned rabbit pieces with small dark olives, pine nuts and rosemary on a large rustic plate

Secondi

Coniglio alla Ligure

Rabbit pieces braise with wine, herbs, small dark olives and pine nuts, leaving tender meat and a savory pan sauce.

A broad golden breaded veal cutlet with a visible rib bone, lemon slices and mixed salad on a white plate

Secondi

Cotoletta alla Milanese

A bone-in veal chop gets an egg and breadcrumb coating, then fries in clarified butter for a crisp golden crust.

Three toasted bread slices topped with a coarse brown chicken liver spread, with capers and herbs in the background

Antipasti

Crostini di Fegatini

Toasted bread carries a savory chicken liver spread with softened vegetables, capers and anchovies, a familiar Tuscan starter.

Elongated fileja pasta in red tomato and nduja sauce with softened red onion, grated pecorino and basil on a white plate

Primi

Fileja con ’Nduja

Long curls of fileja hold a red tomato sauce enriched with spicy ’nduja, softened red onion and a light finish of pecorino.

A baked square of lasagna with meat sauce and a browned cheese surface

Primi

Lasagna alla Bolognese

Thin pasta sheets alternate with slow-cooked meat ragù, béchamel and Parmigiano-Reggiano, baked until the edges turn golden.

Pork, chicken and sliced sausage with leafy greens and grated cheese in a white soup bowl

Primi

Minestra Maritata

Tender pieces of pork and chicken meet leafy greens in a savory broth, a substantial Neapolitan soup finished with grated cheese.

Golden breadcrumb-coated stuffed olives, one halved to show a green olive layer around finely minced cooked meat on a white plate

Antipasti

Olive all’Ascolana

Large green olives wrap a finely minced meat filling beneath a crisp golden breadcrumb coat, served hot as small savory bites.

A braised shank with a central marrow bone in red tomato sauce, topped with bay leaves in a dark pan

Secondi

Ossobuco alla Milanese

Bone-in veal shanks braise until tender in wine and vegetables, finished with bright lemon, garlic and parsley gremolata.

Large smooth pasta tubes coated in tomato sauce with visible shreds of braised meat on a ceramic plate

Primi

Paccheri con Ragù Napoletano

Large pasta tubes hold a rich tomato ragù made with slowly braised beef, pork ribs and sausage, finished with grated cheese.

Fully cooked pork shoulder pieces with a deep red pepper and garlic coating and reddish roasting juices on a white oval plate

Secondi

Pampanella

Pork slowly bakes beneath a vivid red coating of sweet and hot pepper, garlic and vinegar, leaving tender meat and savory juices.

Wide pasta ribbons with red-brown meat sauce, chopped herbs and shaved cheese in a small metal pan

Primi

Pappardelle al Cinghiale

Wide egg-pasta ribbons carry a slow-cooked wild-boar sauce with red wine, tomato and aromatic vegetables, in a familiar Tuscan pairing.

Short pasta with browned guanciale, grated cheese and black pepper

Primi

Pasta alla Gricia

Rigatoni catches a savory coating of rendered guanciale, Pecorino Romano and black pepper, with crisp pieces of pork in every forkful.

Chicken cutlets with sliced mushrooms in a brown sauce, topped with parsley in a skillet

Secondi

Pollo al Marsala

Golden chicken cutlets meet browned mushrooms in a savory Marsala-wine pan sauce, finished with butter and chopped parsley.

Chicken pieces in red tomato sauce with black olives, yellow pepper pieces and chopped herbs in a terracotta casserole

Secondi

Pollo alla Cacciatora

Bone-in chicken braises with tomato, red wine and aromatic vegetables, with olives added near the end of this Tuscan-style version.

Golden chicken cutlets topped with capers, lemon slices and chopped parsley on a dark plate

Secondi

Pollo Piccata

Thin chicken cutlets turn golden in the pan, then take on a bright sauce of lemon, capers, white wine and butter.

Large round meatballs in thick red tomato sauce with grated cheese and green herbs in a black handled pan

Secondi

Polpette al Sugo

Soft beef-and-pork meatballs with bread, parsley and pecorino simmer in tomato sauce, served as a meat course in this Campanian-style version.

Sliced rolled pork roast with golden brown skin, herb-speckled spirals and a lean center on a wooden board

Secondi

Porchetta

Roast pork is rolled with garlic and herbs, sliced through its crisp skin and served on a plate or tucked into bread.

Creamy pale risotto with crumbled sausage pieces, grated cheese and a fork on a round plate

Primi

Risotto con Salsiccia

Crumbled pork sausage flavors slowly cooked risotto rice, with white wine, hot stock and an off-heat butter-and-cheese finish.

Flat veal cutlets topped with prosciutto and sage, with greens served separately

Secondi

Saltimbocca alla Romana

Thin veal cutlets carry a layer of prosciutto and sage, with a buttery white-wine pan sauce spooned over the top.

Chunks of braised beef in a dark sauce with small carrot pieces, served in a shallow ceramic bowl

Secondi

Spezzatino di Manzo

Beef pieces braise slowly with red wine, onion, carrot, celery and mushrooms until tender in a concentrated, savory sauce.

Golden oblong rice croquettes, one cut open to show tomato rice and mozzarella

Street food

Supplì

Crisp Roman rice croquettes enclose tomato-and-meat rice around a melting mozzarella center, ready to eat warm from the fryer.

Wide golden egg-pasta ribbons topped with brown-red meat sauce and a basil sprig on a white plate

Primi

Tagliatelle al Ragù

Fresh egg-pasta ribbons carry a slow-cooked beef and pancetta ragù, with a little tomato, milk and grated Parmigiano at the finish.

Small yellow ring-shaped filled pasta in pale golden broth in a deep white bowl

Primi

Tortellini in Brodo

Small rings of egg pasta enclose pork, prosciutto and mortadella, served in a clear, savory meat broth.

Strips of tripe in red tomato sauce with grated cheese and a broad green basil garnish on a white patterned plate

Secondi

Trippa alla Romana

Tender strips of beef tripe simmer in tomato sauce with aromatic vegetables, then finish with fresh mint and grated Pecorino Romano.

Thin pale-pink veal slices under a creamy tuna sauce with caper berries, lemon wedges and black pepper on a white plate

Antipasti

Vitello Tonnato

Thin slices of chilled veal sit beneath a smooth tuna, egg and caper sauce, bringing mild meat and savory fish together.

Creamy pale soup with pieces of sausage, sliced potatoes and leafy kale in a dark handled bowl

Primi

Zuppa Toscana

Crumbled sausage, tender potatoes and kale fill a creamy broth, with fennel and a little chili bringing warmth to each spoonful.

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