Appetizer:
- little morsel tail vaccinara topped with sprigs of celery that opens positively meal accompanied by a cocktail offered by the traditional method of a small manufacturer of Zagarolo.
First starter for both:
- Oyster, muscat and iodized lettuce, the dish that struck me most, ingenious matching of tastes: oysters wrapped in a thin transparent sheet of bacon accompanied by a froth of Muscat, sweet, salty, bitter el'acidulo, spectacular, from a!
According starter for me:
- knuckle of pork, oil of thyme and cauliflower in sweet-sour: 3 small pieces of trotters breaded and fried with a sauce of white cauliflower, another great dish 
According starter for my husband
- Cheese fried peppers and honey, 2 pieces of fried cheese served with red pepper sauce, perhaps the dish that I liked less, but the other diners greatly appreciated.
first course for both:
- broth with roasted potatoes, chicken and parmesan Pallottine: in its a simple dish risky but successful, 3 small balls of chicken with sesame seeds, in the middle of a ciuffeto first salt grated on which will be paid at the table of the broth that smells just baked potatoes, delicate.
According to the first for both: - Cappellacci poppy duck and beetroot, a dish that wowed us both for the colors to please the palate: 3 ravioli pasta browned in butter passage filled with a flavorful chopped duck meat lying on a beetroot sauce and topped with poppy seeds. 
seconds before it pays homage to the kitchen di un gradito fuori menu - Insalata di coniglio, senape di Meaux e gamberi di fiume, un piatto molto particolare, piccoli bocconcini quasi ridotti in purea, accompagnati da una salsa di senape e una riduzione di olive nere, il sapore รจ forte e copre quello dei gamberi, ma l’accostamento funziona, richiama molto il coniglio in padella. 
Come secondo io scelgo:
- Il tordo matto purea di patate con mollica di pane e coriandolo: 2 piccoli involtini di carne di cavallo accompagnati da 3 palline di patate ridotte in purea, la cui consistenza viene tenuta da una leggera panatura, un bel secondo, poco piccante, right amount of flavor. 
My husband chooses: - cheek braised spinach and mushrooms and crispy confit : 2 pieces of cheek, a stew and a fried, accompanied by wild mushrooms and fresh spinach salad. 
Dessert for me - burnt bread, milk, cinnamon and caramel: a kind of tile to the soft sweet taste of milk with a light caramel sauce and a hint of cinnamon, very delicate and perfect as closing meal. 
Dessert for my husband - parfait grue salted caramel and mint between the two desserts I chose my own, maybe the caramel sauce too salty in the end surmounted the delicate flavor of hazelnut mousse. 
Petit fours very good: 2 mini folders with apples and cream, 2 small donuts, 2 chocolate cakes and two cookies with pistachio ice .
almost We will leave at 17 after a long and pleasant conversation with Hadrian, who gave us a nice lunch with his charm and atmosphere of the room managed to grips with his collaborator Achilles manages to combine perfectly professionalism and courtesy, and above all thanks to a kitchen that we have found increased, improved and some dishes even geniale.Il account has not changed for more than two years total EUR 180, 150 the two great tasting, 10 water (4 bottles!) and 20 wine.
The Restaurant TordoMatto
Piazza S. Martino, 8 Zagarolo 00039 (RM)
Closed Tuesday
open for dinner only
always open Saturday and Sunday
tel 06 95200050
With this recipe participate in the collection of carnival Carolina. 
let stand 15-20 minutes, roll out thin, cut in preferred form, stretch your frappe on the baking sheet and bake in preheated oven at 180 degrees for 10-15 min. 
