Antica Osteria di Pietra

Typical Roman appetizer, a rice ball with tomato and a molten mozzarella center, breaded and fried. Crispy outside and soft inside.

Layers of eggplant alternated with smoked buffalo mozzarella. A rich and flavorful dish, baked.

Slices of toasted bread topped with various ingredients such as artichoke cream, olives, fresh tomato, or amatriciana sauce. Ideal for sharing.

Shrimp fried in a light and crispy batter (tempura). Served with a sweet and sour dipping sauce.

Fried eggplant fritters, served with Livornese tomato sauce and shavings of salted ricotta. Inspired by Sicilian flavors.

Whole artichokes slowly cooked with garlic, parsley, and mint. Tender and aromatic, a classic of Roman cuisine.

Artichokes fried whole until crispy and golden, resembling an open flower. A specialty of Jewish-Roman cuisine.

Rustic bean soup enriched with crispy guanciale. Served with toasted bread for a bold and comforting flavor.

Slices of prized Prosciutto di Parma served with fresh burrata, a creamy spun-paste cheese. A classic and fresh pairing.

A mixed platter including a selection of cured meats, local cheeses, and tomato bruschetta. Perfect for tasting various typical products.

Fresh salad of tomatoes and creamy burrata, dressed with olive oil and basil. A light and vegetarian dish.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Served with a sweet and sour sauce to balance the saltiness.

Slices of sweet melon wrapped in salty cured ham. A refreshing summer appetizer with a perfect sweet-salty balance.

Layers of baked egg pasta with Bolognese meat sauce, béchamel, and Parmesan cheese. A rich and traditional dish.

Long egg pasta dressed with classic slow-cooked meat ragù and tomato sauce.

Long pasta served with lobster sauce and tomato. A prized and flavorful seafood dish.