Antica Hostaria dei Ghiottoni

Slice of toasted homemade bread, simply dressed with garlic and extra virgin olive oil. A simple and crunchy start.

Toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. Fresh and aromatic.

Toasted bread spread with a rich cream of black or green olives. Intense and savory flavor.

Toasted bread served with 'ricotta forte', a creamy fermented cheese with a very spicy and strong flavor.

Warm toasted bread topped with thin slices of lard that melt slightly. Rich and flavorful.

Toasted bread with a spreadable cream made from artichoke hearts. Delicate and vegetal flavor.

Fresh buffalo milk mozzarella served with slices of aged cured ham. A classic Italian combination.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an unmistakable flavor.

An elongated platter with a selection of sliced mixed cured meats. Ideal for sharing.

A platter served exclusively with high-quality cured ham.

Selection of mixed cheeses served on a platter.

Mixed assortment of cured meats and cheeses served together. Perfect for tasting a bit of everything.

Tasting portion with tripe in sauce and beans. A very flavorful dish from traditional peasant cuisine.

A large mixed appetizer designed for four people. It includes a variety of cured meats, cheeses, ham, and buffalo mozzarella.

Short pasta dressed with sautéed guanciale, pecorino romano, and black pepper. Considered the ancestor of carbonara, without egg.

Classic Roman dish with pecorino romano cheese and abundant black pepper. Creamy and spicy.

Pasta with tomato sauce, crispy guanciale, and pecorino. A pillar of Lazio cuisine.

Typical Apulian fresh pasta served with tomato sauce and grated salted ricotta.

Pasta dressed with a cream of egg yolks, crispy guanciale, pecorino romano, and black pepper. Rich and flavorful.

Long egg pasta dressed with the rich tomato sauce in which the oxtail has been stewed.

Typical Roman dish with a sauce made from the small intestine of milk-fed veal (pagliata), which becomes creamy inside.

Egg pasta served with a classic minced meat sauce slowly cooked in tomato.

Egg pasta dressed with sautéed porcini mushrooms. Fragrant and with a forest flavor.

Simple pasta with fresh tomato sauce and basil leaves. Light and traditional.

Soft meatball cooked slowly in a rich tomato sauce. Often served with the sauce for 'scarpetta' (sopping up).

Grilled pork loin slices served with potatoes. A simple and hearty main course.

Veal slices with cured ham and a sage leaf, sautéed with white wine.

Tripe stewed in tomato with Roman mint and abundant pecorino. A humble but flavorful dish.

Oxtail stewed for hours with tomato, celery, and herbs until very tender.

Beans cooked in tomato sauce with pork rind, which becomes soft and gelatinous.

Prime cut of beef (boneless ribeye) grilled.

Mixed lamb offal (heart, lungs, liver) sautéed with artichokes. Roman specialty.

Sautéed pork sausages served with potatoes cooked together to absorb the flavors.

Grilled beef steak cut into strips, served with sautéed porcini mushrooms.

Grilled and sliced beef, seasoned with glaze or balsamic vinegar which adds a sweet and sour note.

Grilled beef sliced, flavored with fresh rosemary sprigs.

Sliced beef served on a bed of arugula, with Pachino tomatoes and Grana cheese shavings.

Suckling lamb chops quickly grilled. They are called this because they should be eaten very hot with your hands.

Simple chicken breast cooked in a pan or grilled, served with potatoes.

Assortment of fresh raw leafy vegetables, to be dressed with oil and vinegar.

Chicory first boiled and then sautéed with garlic, oil, and chili pepper. Bitter and spicy flavor.

Potatoes cut into pieces and roasted in the oven, usually with rosemary.

Soft and rich spoon dessert made with mascarpone cheese, eggs, and sugar.

Soft custard cream covered with a crunchy caramelized sugar crust.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

A delicious variation of the classic tiramisu with the addition of hazelnut cream.

Spoon dessert of Piedmontese origin made with cream, milk, and sugar, with a gelatinous consistency.

Selection of fresh fruit available based on seasonality.

Small bottle of still or sparkling mineral water.

Large bottle of mineral water to share.

Can or small bottle of classic Coca Cola.

Orange-flavored carbonated drink.

Sugar-free version of Coca Cola.

Large bottle of Coca Cola, ideal for multiple people.

Light and refreshing Italian lager beer in a small format.

Large format Italian lager beer.

Red beer with a more intense and malty flavor compared to a clear lager.

Very popular Sardinian beer, a balanced lager with a slight bitter note.