È Passata la Moretta | Osteria Romana di un Tempo

Warm focaccia stuffed with prosciutto crudo and fresh mozzarella. The dough is soft and crispy at the edges, with a flavorful and stringy filling. Ideal for sharing as an appetizer.

Very small, freshly caught shrimp, often served raw or lightly marinated. They have a delicate sea flavor and a soft texture. Usually enjoyed with a drizzle of oil and lemon.

Fresh mozzarella paired with slices or powder of bottarga (dried fish roe). The sweet, milky flavor of the mozzarella contrasts with the intense saltiness of the bottarga. A refined and tasty appetizer.

Slices of prosciutto crudo served with provola cheese grilled until melted and slightly toasted. A rich and flavorful dish, playing on the contrast between the salty cured meat and the warm cheese.

Fresh anchovies, breaded or floured and fried until golden. Crispy outside and tender inside, with an intense sea flavor. Eaten hot, often accompanied by a squeeze of lemon.

Large pitted green olives stuffed with spiced minced meat, breaded, and fried. A crispy and flavorful specialty from the Marche region. Perfect as a hot snack.

Wide, flat egg pasta tossed with a rich, slow-cooked duck ragu. The flavor is intense and slightly gamey, enveloped by the porous texture of the pasta. A hearty and traditional first course.

Long egg pasta tossed with a creamy sauce made from butter, anchovy fillets, and lemon zest. A perfect balance between the sweetness of the butter, the saltiness of the fish, and the freshness of the citrus.

Classic stuffed pasta with a soft ricotta and spinach filling, served with a simple tomato and basil sauce. Delicate and comforting flavor, typical of Italian home cooking.

Soft potato gnocchi sautéed with clams, garlic, oil, and parsley. The soft texture of the gnocchi absorbs the flavorful seafood sauce. A tasty and satisfying seafood first course.

Floured and deep-fried squid rings. They are golden, crispy, and light, with tender meat inside. A classic seafood dish, excellent with lemon.

Pieces of rabbit stewed with tomato, wine, aromatic herbs, and olives. The meat is white and lean, very flavorful thanks to the long cooking in sauce. A rustic and traditional dish.

Squid cut into pieces and stewed with sweet peas and tomato. A tender main course where the flavor of the sea meets the sweetness of the legumes. Enjoy by scooping up the sauce with bread.

Breaded and fried milk-fed lamb chops, served with sautéed chicory. The meat is tender and flavorful with a crispy crust, balanced by the bitterness of the greens. A classic of Roman cuisine.

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula and Parmesan shavings. A light and quick dish, where the warm meat slightly wilts the peppery arugula.

Lamb offal (heart, lungs, liver) cut into small pieces and stewed with onion and artichokes. It has an intense flavor and a unique texture, highly appreciated in Roman tradition. A rich and aromatic dish.

Warm salad of tender boiled octopus and diced potatoes, dressed with oil, parsley, and lemon. A simple dish that enhances the quality of the seafood. Delicate and tasty.

Rolled roast chicken, often stuffed, served sliced with baked potatoes. The meat is juicy and flavorful, with golden skin. A classic and comforting main course.

Whole artichoke, cleaned and cooked upside down with oil, garlic, parsley, and mint. Tender and fragrant, with the typical aroma of Roman herbs. Eaten entirely, including the stem.

Thread-like spring vegetable (also called 'monk's beard'), boiled and dressed with oil and lemon. It has a mineral, slightly acidic taste and a fleshy, crunchy texture.

A variety of endive, usually served sautéed in a pan with garlic, oil, olives, and capers. It has a slightly bitter taste that pairs well with meat or fish dishes.

The most famous Italian dessert, made with ladyfingers soaked in coffee, mascarpone cream, and cocoa powder. Creamy, sweet, and energizing. Served cold.

A spoon dessert made with cream, sugar, and gelatin, with a soft, wobbly texture. Served with a sour cherry sauce that balances the sweetness of the cream.

Fresh cheese cake on a base of crumbled cookies. Creamy and sweet, often served with fruit or chocolate toppings. A rich and decadent dessert.

Egg custard topped with a layer of crunchy caramelized sugar. Break the crust with a spoon to enjoy the smooth custard underneath. Similar to crème brûlée.