Antica Osteria Rugantino

A large mixed platter of Roman appetizers for two people. Includes a variety of local cured meats, cheeses, fresh ricotta, coppiette (dried meat), frittata, mozzarella, and olives. Perfect for tasting a bit of everything.

Selection of typical local cured meats for two people. Contains prosciutto, various types of salami, aged loin, fegatello (liver sausage), and dried meat coppiette. Rich and savory flavor.

Tasting of local cheeses with different aging periods, served with honey and jams. Includes fresh cheeses like ricotta and mozzarella, and pecorinos aged up to 150 days. A journey of flavors from sweet to spicy.

Mixed vegetarian appetizer for two. It includes zucchini frittata, sweet olives, aged Pecorino Romano, and fresh ricotta. Ideal for those seeking authentic flavors without meat.

A classic pairing of prosciutto crudo from Amatrice and fresh mozzarella balls (fior di latte). The saltiness of the prosciutto balances the sweetness of the milk.

A thick and fluffy omelet made with fresh eggs and zucchini. A rustic and simple homemade dish.

Dish of aged prosciutto crudo from Amatrice only. Thinly sliced, with an intense and slightly savory flavor.

Fresh homemade bread from a historic bakery in Trastevere. Crispy crust and soft crumb, essential for accompanying cured meats and sauces.

A large dish to share that includes the four most famous Roman pastas: Rugantino, Cacio e Pepe, Carbonara, and Amatriciana. Ideal for tasting all the classics at once.

Long egg pasta dressed with crispy guanciale, sautéed chicory, and abundant Pecorino Romano. A strong flavor balanced between the richness of the pork and the bitterness of the vegetables.

Spaghettoni dressed with a thick cream of Pecorino Romano and freshly ground black pepper. Simple but rich in flavor, spicy and savory.

Short pasta served with a creamy sauce made from egg yolk, Pecorino Romano, crispy guanciale, and black pepper. An icon of Roman cuisine, rich and velvety.

Short pasta with tomato sauce, aged guanciale, and Pecorino Romano. The flavor is a perfect balance between the acidity of the tomato and the saltiness of the pork.

Rigatoni dressed with the sauce from the oxtail stew. The sauce is thick, rich with the flavor of meat cooked for a long time with tomato and celery.

Considered the 'Carbonara without egg' or white Amatriciana. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper.

Egg fettuccine served with a classic simple tomato sauce. A light and traditional dish.

Simple pasta dressed with oil or butter and abundant grated Pecorino Romano. Ideal for those who prefer essential flavors.

A small portion of oxtail stewed Roman-style with tomato, celery, and spices. The meat is very tender and falls off the bone.

Small portion of beans stewed with pork rind in tomato sauce. A traditional peasant dish, very flavorful and nutritious.

Small portion of tripe slowly cooked with tomato, Roman mint, and pecorino. Tender and aromatic.

Strips of dried pork seasoned with chili and fennel. A rustic and spicy snack, with a chewy texture.

Small slice of thick frittata with zucchini. Fluffy and tasty.

Tasting of Pecorino Romano cheese aged over a year. Very intense, salty, and spicy flavor.

Small portion of fresh sheep's milk ricotta. Creamy, sweet, and delicate.

Small fresh mozzarella balls. Sweet milky flavor and elastic texture.

Sweet local olives, typical of the Sabina area. Meaty and flavorful.

A unique dish combining three great 'poor man's' classics of Roman cuisine: oxtail stew, tripe, and beans with pork rind. Strong and traditional flavors.

Young lamb chops (abbacchio) quickly grilled. Eaten with hands (hence the name 'scottadito' - burn your fingers), tender and flavorful meat.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. Tender, quick, and very aromatic dish.

Oxtail stewed slowly for hours in a sauce of tomato, celery, and spices. The meat becomes gelatinous and very tender.

Chicken stewed with colorful peppers. A classic Sunday Roman dish, sweet and flavorful thanks to the pepper juices.

Tripe (beef stomach) cut into strips and stewed with tomato, Roman mint, and abundant pecorino.

A variation of Roman tripe served with the addition of an egg, which cooks in the heat of the sauce, enriching its flavor.

Tasting of homemade meatballs in three sauce variations: Rugantino (guanciale and chicory), Cacio e Pepe, and Amatriciana. Perfect for trying different toppings.

Beef and veal meatballs served with a topping of guanciale, chicory, and Pecorino Romano. Strong and rustic flavor.

Meatballs served with a Pecorino Romano and black pepper cream. It combines the softness of the meatball with the savoriness of the sauce.

Meatballs in tomato sauce enriched with guanciale and pecorino. The classic Amatriciana flavor applied to meatballs.

Mixed dish with three typical Roman side dishes: Carciofo alla romana, Puntarelle, and sautéed Chicory. Excellent for accompanying meat main courses.

Whole artichoke, cleaned and cooked upside down with garlic, mint, and oil. Tender and aromatic.

Raw catalogna chicory sprouts, cut into strips and dressed with a sauce of anchovies, garlic, oil, and vinegar. Fresh and crunchy.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Classic roasted oven potatoes, crispy outside and soft inside.

Fresh mixed seasonal salad, light and refreshing.

Selection of homemade desserts to share, served with a craft amaro. Ideal for ending the meal in good company.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Prepared according to the traditional recipe.

Sweet and frothy cream made from egg yolks, sugar, and dessert wine, paired with chocolate.

A simple and ancient dessert: fresh sheep's milk ricotta mixed with sugar and dusted with cocoa.

Creamy dessert with pistachio flavor. Sweet and rich.

Light and fresh mousse flavored with lemon liqueur (Limoncello). Excellent for cleansing the palate.

Traditional dry ring-shaped cookies, made with wine and covered in sugar. Often dipped in wine at the end of the meal.