Strozzapreti ('priest strangler') are thick, twisted pasta tubes that catch sauce in their ridges. When asparagus is in season, this dish appears on the menu — fresh, thin asparagus, barely cooked, tossed with a light cream and a whisper of garlic. The pasta and vegetable maintain their texture, and the sauce is there to bind, not cover.
Tips from diners
Order this only during asparagus season (spring/early summer). Check the menu board first.
The twisted shape of strozzapreti is perfect for light sauces like this. The pasta twists catch the cream and asparagus bits.
White rabbit is a delicate meat that benefits from slow braising with white wine, herbs, and vegetables. The resulting ragù is lighter than beef ragù — less heavy, more floral. Tossed with fresh tagliatelle and finished with pecorino, it's earthy without being dark or rich. Reviewers call it a signature dish.
Tips from diners
If you've never had rabbit, this is the gateway dish. The meat is tender and mild.
The white (cream/butter-based) ragù is what sets this apart from the typical red ragù. It's more delicate.
Eggplant parmigiana is a classic Italian dish that can be greasy or refined. Il Sorpasso does it right: eggplant slices are fried, not excessively oiled, layered with tomato sauce, fresh mozzarella, and parmigiano. It's baked until the cheese melts and the top browns. The eggplant stays tender, not mushy.
Tips from diners
Order this as a second course or side. The eggplant is cooked until tender, not mushy.
Rigatoni alla norcina is a Umbrian-influenced dish (norcini are pork butchers from Norcia). The sauce is made with crumbled sausage, diced mushrooms, and a light cream binding. The result is hearty, rich with pork flavor, but balanced by the mushrooms' earthiness.
Tips from diners
If you like sausage and mushrooms, this is comfort pasta. Rich but not heavy.
Il Sorpasso sources cured meats and cheeses for their flavor, not their fame. The platter rotates, but typically includes 18-36 month aged prosciutto, various sausages, and Italian or Spanish cheeses. It's meant for sharing and pairs well with wine. The staff can explain each item.
Tips from diners
This is the classic appetizer here. Order it, share it, drink wine, and let the kitchen impress with pasta.
Ask the staff about each cured meat's region and producer. They know the sources.
Il Sorpasso has been Rome's go-to casual wine bar since 2011, located in the Prati neighborhood near Vatican Museums. The interior features vaulted stone ceilings, exposed brick, and rustic wooden tables. The kitchen changes the menu daily based on what's in season — pasta dishes are the focus, but you'll also find white rabbit ragu, cured meats, and cheese. It's packed with Romans who use it as their neighborhood canteen, not a tourist trap, despite the proximity to major sights.
The menu changes daily based on season. Check the board at the entrance before ordering, or ask staff for the day's specials.
Open late (until 1am) — perfect for dinner after Vatican Museums or walking tour. Closed Sundays. Opens at 9am on weekdays, 9:30am on Saturdays.
Il Sorpasso is a locals' spot disguised as tourist-friendly. Come after 22:00 for the real crowd, or lunch for quiet seating.
The wine list is well-curated and reasonably priced. Ask the staff for a pairing with your pasta.
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