Abbacchio Al FornoSlow-roasted lamb shoulder
Aceto Balsamicoprized, Concetrated Vinegar from Modena
Aglio e OlioGarlic and oil
AgrodolceSweet and sour
AntipastiAppetizers
BavetteThin linguine
BresaolaCured Beef Loin
Cacio e PepeTraditional Roman pasta with pecorino, parmigiano & coarse black pepper
Carbonara, Alla"Coal Miners Style" guanciale, egg, pecorino, parmigiano & black pepper
CasarecceTranslates to "house-made" pasta; short and narrow twisted tube shape*
Coda Alla VaccinaraBraised oxtail with tomato, pinenuts & golden raisins
Conchiglieshell pasta
CozzeMussels
DOPProtected Designation of Origin; a status denoting products which are traditionally & uniquely prepared, processed & produced within a specific region
FarrottoFarro cooked in the style of risotto
Funghi MistiMixed mushrooms
GnoccoPan fried semolina cake made with milk, eggs & cheese
InsalataSalad
LinguaTongue*
LuneMoon-shaped, filled pasta
MezzeluneHalf-Moon shaped pasta*
MisticanzaClassic Roman salad: fresh market greens, radish & fennel
OrecchietteHouse-made pasta shaped like "little ears"*
Pajata FintaLupa's interpretation of the popular Roman dish; ours is made with veal tripe, sweetbreads & guanciale
PappardelleDerived from the verb "to gobble up;" broad, flat noodle
PesceFish
Piatto del GiornoPlate of the day
PrimiFirst course, often pasta
RaguHearty sauce for pasta
Salmoriglioherb and oil condiment for grilled meat and fish from Southern Italy
SalumiGeneral term for cured sausages
Scottadito"Burnt finger"; sugar, chili flake, black pepper & salt rub
Strozzapreti"priest choker" shaped pasta*
TortelloniLarge navel shaped, filled pasta*
TrippaThe first & second divisions of the stomach; Lupa made*
VongoleClams

AcciugheAnchovy
AffettatiSliced cured meats
AgnolottiPillow shaped, filled pasta*
Amatriciana, All'Guanciale, red onion, & spicy tomato sauce
Baccalafresh, salted codfish*
BraciolaStuffed, rolled, tied, and braised pork shoulder with garlic, parsley, mint, lemon, cheese
BucatiniThick, hollow spaghetti
Cacciatora, Alla"Hunter-Style" with tomatoes, onions & herbs
CarciofiArtichokes
CitronetteAn oil based citrus dressing
ContorniSide dishes
Coppa CottaFennel & black pepper cooked pork shoulder*
Diavola, Alla"Devil style" spicy and hot
EscaroleMild, Bitter lettuce
Fett'untaThick, crusty, toasted bread
GnocchiDumplings; ours are made with ricotta cheese and goat curd instead of potato*
GuancialeCured pig jowl*
LazioRegion Rome is located
Lumacheescargot
Lupa"She-Wolf"
MezziHalf-sized
MostardaItalian condiment made of dried fruit & mustard
OsteriaTavern
PanelleChickpea fritters
Pecorino RomanoAged sheep's milk cheese
PiastraGrill
PomodoroTomato
PuntarelleBitter Roman green
Salmistratasalt-cured
SaltimboccaVeal, prosciutto & sage; literally, "jumps into the mouth"
ScafataUmrbian vegetable stew
SecondiMain course
TestaPig head cheese*
TrevisoRadicchio
Vincottoreduced grape must *Lupa made

Menu

Lunch/Dinner

ANTIPASTI

PRIMI

SECONDI

CONTORNI

Dessert

Lupa Dolci

Formaggi

Caffe E Te

Glossary

GLOSSARY