The four Roman pastas
Cacio e pepe: just pecorino romano, black pepper and pasta water, stirred into a creamy sauce. We make it with tonnarelli (€12).
Gricia: guanciale (cured pork cheek) and pecorino, considered the mother of amatriciana. Ours is made with fettuccine (€12) and, among the chef's recommendations, with artichokes too.
Amatriciana: guanciale, tomato and pecorino, born in Amatrice and adopted by Rome (€13).
Carbonara: guanciale, eggs, pecorino and pepper, with no cream (€13).
Traditional main courses
Saltimbocca alla romana are veal escalopes with ham and sage (€16). Coda alla vaccinara (oxtail stew) and trippa alla romana (tripe) come from the "fifth quarter" cooking of the less noble cuts, born around the old Testaccio slaughterhouse (€16 each). Pollo alla romana and chicken cacciatore complete the picture (€15).
Roman artichokes and courgette flowers
The artichoke is the king of the Roman table: alla romana it is cooked whole with garlic and wild mint (€12). Among the fried starters, don't miss courgette flowers with mozzarella and anchovies (€9) and battered artichokes.
Rome and Sardinia on the same menu
At Volare, Roman cooking has lived alongside Sardinian cooking since 1977: you can start with a carbonara and finish with seadas and honey. All dishes are on the full menu, and you can book a table online, 300 metres from the Colosseum.