Antica Hostaria Romanesca

An assorted selection of house appetizers offering a taste of various traditional flavors. Usually includes cured meats, cheeses, and vegetables prepared in different ways. Ideal for sharing at the beginning of the meal.

A fresh and light salad composed of tomato slices and DOP Campania buffalo mozzarella. Simply dressed with olive oil and fresh basil. It has a delicate and milky flavor that pairs perfectly with the acidity of the tomato.

A classic Italian pairing that combines the sweet savoriness of Parma Ham with the creaminess of fresh buffalo mozzarella. The contrasting flavors create a perfect balance. Enjoyed cold, often accompanied by bread.

A tasting of different types of Italian cheeses served on a platter. It is accompanied by honey to create a pleasant sweet-savory contrast. Excellent for savoring various aging periods and dairy consistencies.

Fresh cheese similar to mozzarella but with a soft and creamy stracciatella heart. Served with grilled seasonal vegetables that add a smoky note. The texture is rich and buttery.

Portion of DOP buffalo mozzarella, renowned for its intense flavor and its elastic yet juicy consistency. Served fresh to fully appreciate the milky taste. A simple yet high-quality appetizer.

Slice of toasted bread topped with diced fresh tomatoes and creamy buffalo ricotta. Offers a crunchy contrast of the bread with the softness of the cheese. A rustic and flavorful appetizer.

Toasted bread spread with butter and garnished with fillets of salted anchovies. A traditional Roman combination that plays on the savoriness of the fish and the fatty sweetness of the butter. Decisive and appetizing flavor.

Long hollow pasta dressed with a rich tomato sauce, crispy guanciale, and Pecorino Romano. It is one of the iconic dishes of Roman cuisine, with a savory and slightly spicy flavor. To be enjoyed hot, coating the pasta.

Famous Roman dish prepared with eggs, guanciale, Pecorino Romano, and black pepper. The sauce is creamy due to the egg emulsion, without the use of cream. Rich, enveloping, and very substantial flavor.

Fresh egg pasta similar to spaghetti but thicker, dressed with a cream of Pecorino Romano and abundant black pepper. A seemingly simple dish but with an intense and spicy flavor. The texture is creamy and savory.

Considered the ancestor of Amatriciana, it is prepared with guanciale, Pecorino Romano, and black pepper, but without tomato. The flavor is dominated by the savoriness of the cheese and the browned cured pork. A rich white dish full of flavor.

Fresh egg pasta, wide and flat, dressed with tender artichokes, crispy guanciale, and pecorino cheese. It combines earthy and savory flavors in a rustic dish. Soft texture of the pasta with the crunchiness of the guanciale.

Potato gnocchi served with a long-cooked tomato sauce enriched with pork ribs and sausage. A very rich and substantial dish, typical of Sundays. The gnocchi are soft and absorb the flavorful sauce well.

Fettuccine served with the sauce derived from the cooking of oxtail alla vaccinara, a classic Roman stew. The dressing is dense, rich in shredded meat, and very flavorful. An authentic experience of poor Roman cuisine.

Lamb chops cooked on the grill and served piping hot, so hot they 'burn the fingers'. The meat is tender, juicy, and has a typical gamey flavor. Traditionally eaten with hands.

Chicken slowly stewed with sweet peppers, onions, and tomato. It is a classic Roman dish, usually eaten on Ferragosto (August 15th), very colorful and flavorful. The meat is tender and infused with the flavor of the peppers.

Minced meat balls slowly cooked in a tomato sauce. They are soft, flavorful, and represent a typical homemade comfort food. Excellent to accompany with bread for 'scarpetta' (sopping up the sauce).

Tripe stewed for a long time with tomato, Roman mint, and abundant Pecorino Romano. It has a soft and gelatinous consistency and a decisive and aromatic flavor. A historic dish from the 'quinto quarto' tradition.

Thin slices of veal garnished with prosciutto crudo and a sage leaf, cooked in white wine. The name means 'jump in the mouth' due to their deliciousness and quick cooking time. Tender meat with a savory and aromatic taste.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes so tender it falls off the bone. A rich and succulent dish, a pillar of traditional Roman cuisine.

Thin slices of veal rolled with a savory filling and cooked in tomato sauce. The meat remains moist and flavorful thanks to the braising. A classic and familiar main course.

Liver quickly grilled to keep the inside pink and soft. It has a characteristic and intense ferrous flavor. A simple dish, appreciated by offal lovers.

Beef steak cooked on the grill to your desired doneness. Seared on the outside and juicy on the inside. Usually seasoned with a drizzle of oil and salt after cooking.

Small meat balls served with artichokes and potatoes as an integrated side dish. A complete dish that combines protein and vegetables in a flavorful preparation. Soft consistency and homemade taste.

Local white wine from the Castelli Romani area. Usually fresh, light, and easy to drink. Pairs well with appetizers and light first courses.

Dry and fruity white wine from the Frascati area. It is one of the most famous white wines of Lazio. Fresh on the palate with floral notes.

Aromatic wine made from Moscato grapes. Often presents sweet and fragrant notes of fruit and flowers. Can be enjoyed both as an aperitif and with desserts.

Blend of Chardonnay, Sauvignon, and Trebbiano Giallo. Fresh, savory, and mineral wine with citrus notes. Produced in the Agro Pontino.

Wine obtained from the native Malvasia Puntinata grape. It stands out for its elegance, structure, and intense aromas of ripe fruit. Excellent with Roman cuisine.

Rediscovered ancient Lazio grape variety, which yields a full-bodied wine with good acidity. Notes of yellow fruit and wildflowers. Pairs well with fish and white meat dishes.

International wine cultivated in Lazio, with a full structure and notes of tropical fruit and vanilla if aged in wood. Soft and enveloping taste.

White wine from Abruzzo, structured with a pronounced acidity and minerality. Offers aromas of white-fleshed fruit and aromatic herbs. Very versatile at the table.

Prestigious Sardinian white wine, dry and intense with notes of Mediterranean scrub. Savory, warm, and persistent on the palate. Ideal with flavorful seafood dishes.

Great Campanian white wine, known for its minerality, freshness, and structure that almost resembles a red. Aromas of peach, apricot, and almond. A wine of character.

White wine from northeastern Italy, fresh, dry, and slightly aromatic. Notes of green apple and white flowers. Very drinkable and suitable as an aperitif.

Native Friulian grape variety that produces a fresh, floral, and delicate wine. Lively acidity and citrus notes. Excellent with delicate appetizers and fish.

Rosé wine from Puglia, fresh and fruity with hints of cherry and raspberry. Balanced and versatile, it pairs well with summer dishes and white meats.

World-famous Italian sparkling wine, with fine and persistent bubbles. Fresh, aromatic, and slightly fruity taste. Perfect for toasts and aperitifs.

Local red wine, simple and genuine. Suitable for accompanying daily meals, especially meat dishes and pasta with sauce.

The most important native red wine of Lazio. Ruby color, aromas of berries and spices. Soft but structured taste.

Intense and spicy red wine, with notes of black pepper and ripe red fruits. Soft tannins and full body. Pairs well with red meats and game.

Local interpretation of the Syrah grape variety. Wine of character with spicy and fruity notes. Balanced structure ideal for flavorful dishes.

Wine produced with Syrah grapes, modern and captivating. It has a deep color and aromas of fresh fruit and vanilla. Silky and persistent on the palate.

Tuscan red wine based on Sangiovese produced in Maremma. Fruity, fresh, and appropriately tannic. A versatile and pleasant wine to drink.

One of the most famous Italian wines, based on Sangiovese. Lively ruby color, aroma of violet and red fruits. Dry, savory, and harmonious.

Younger and fresher version of Brunello, produced with Sangiovese grosso. Elegant, with notes of red fruit and light spices. Structured yet accessible.

Highly prized Tuscan red wine, often a Bordeaux-style blend. Powerful, elegant, and complex. Rich in aromas of dark fruit and balsamic notes.

Robust and full-bodied red wine typical of Abruzzo. Dark color and aromas of sour cherry and spices. Present but soft tannins, excellent with grilled meats.

Umbrian wine of great power and longevity. Famous for its important tannic structure and complex aromas of blackberry and dark spices. Requires very flavorful dishes.

Puglian wine with an intense ruby red color. Warm, soft, and enveloping with notes of ripe fruit and tobacco. A typical expression of the southern sun.

Puglian red wine known for its softness and alcohol content. Rich in aromas of plum jam and sweet spices. Velvety on the palate.

The prince of Sicilian grape varieties. Full-bodied wine, with hints of cherry, plum, and spicy notes. Warm and Mediterranean taste.

Considered the 'king of wines', produced in Piedmont with Nebbiolo grapes. Austere, complex, and full-bodied wine, suitable for long aging. Perfect for special occasions.