Fresh baby artichokes, sliced and sautéed in olive oil with sliced garlic and fresh parsley. The artichokes caramelize slightly on the edges; the parsley stays bright. A traditional Roman preparation.
Tips from diners
This is a perfect match for natural wines. The earthiness of the artichoke pairs with the funkiness of orange and skin-contact wines.
A working-class Roman comfort food. Pasta (often small shapes like ditalini) is cooked with cannellini beans in a light tomato broth infused with garlic and olive oil. Finished with a drizzle of best quality oil.
Tips from diners
This is soul food. Simple and honest. Pairs unexpectedly well with natural wines because of its subtle bean umami.
Thin slices of aged prosciutto paired with whatever fig preparation is seasonal: fresh figs in summer, preserved or jam-like in winter. A Tuscan pairing that's simple but refined.
Tips from diners
The figgy preparation changes with the season. Ask what they have. The pairing with prosciutto is always perfect.
Burrata from Southern Italy is paired with a bright pistachio cream made from ground pistachios and a touch of oil. Finished with a drizzle of pistachio oil and crispy toast. The creaminess of the burrata contrasts with the nutty pistachio.
Tips from diners
Order this with a crisp white wine or orange wine. The pistachio works beautifully with natural wines.
A rotating selection of cured meats sourced from small, traditional producers. Often includes guanciale, spicy 'nduja, porchetta, and aged prosciutto. The selection changes based on what's available.
Tips from diners
Ask the bartender about each cured meat. They know the producer and can tell you the story behind the selection.
A rotating cheese selection featuring cow, sheep, and goat cheeses from small producers. The selection is seasonal and changes regularly. Always includes both soft and aged varieties.
Tips from diners
This is a learning experience. The bartender will guide you through each cheese and suggest wine pairings from the list.
Litro opened in 2012 as Rome's natural wine pioneer, back when the category was fringe. The name refers to ordering wine by the liter—a casual, democratic approach. The space is minimal: zinc counter, wood tables, a chalkboard menu that changes daily. The wine list has 150+ bottles, all natural or orange wine. The food is simple but seasonal, meant to pair and complement the wine.
This is the place to explore natural wine without pretension. The bartender is knowledgeable but not condescending. Ask for recommendations based on what you like.
No reservations. Come early or expect to wait at the bar. The menu is entirely daily-based—no repeats. Come with an open mind.
The bar counter is designed for solo diners. Sit at the counter, chat with the bartender, and they'll suggest wines and food.
Natural wine can be expensive, but the selection at Litro ranges from €15 to €150+ per bottle. You can eat and drink well for €30-40 per person.
Page last updated: