Hostaria Costanza

A selection of mixed house appetizers, including fried specialties like zucchini flowers and Ascolana olives, accompanied by focaccia and cheeses. A great way to start the meal with various flavors.

Assortment of vegetables prepared in various ways (grilled, in oil, or marinated). Ideal for those seeking a light, meat-free start.

Cured and lean beef salami, typical of the Valtellina alpine valley. Served in thin slices, it has a delicate and slightly savory taste.

Prized raw shellfish served in their shells. They have an intense sea flavor and a soft, slippery texture.

Clams quickly cooked in a pan with oil, garlic, and white wine until they open. Served with their flavorful broth.

Ham aged for two years, from the Bassiano area. It has an intense and savory flavor.

Fresh stretched-curd cheese made with buffalo milk. Soft, juicy, and with a rich, milky flavor.

Pieces of desalted cod and zucchini coated in batter and fried. Crispy outside and tender inside.

Fresh salad of tomatoes, mozzarella, fresh basil, and olive oil. A light and aromatic classic.

Cold salad of boiled mollusks and crustaceans (such as squid, shrimp, octopus) dressed with oil and lemon.

Tender boiled octopus pieces, served cold or warm, simply dressed with potatoes, parsley, oil, and lemon.

Thin slices of raw salmon marinated in citrus juice, oil, and spices. Fresh and delicate flavor.

Large format short pasta served with gallinella (sea robin) sauce, a delicate fish. The sauce is rich and fragrant with the scent of the sea.

Potato gnocchi with tomato sauce and mozzarella, then baked until golden. Served hot and stringy in their cooking dish.

Egg pasta filled with artichokes, usually served with a light sauce that enhances the vegetable filling.

Thin ribbon pasta with small octopuses (moscardini) and dried fish roe (bottarga) which provide intense savoriness.

Classic pasta dish with clams, garlic, oil, chili pepper, and parsley. Simple but intense sea flavor.

Long pasta dish served with whole or piece lobster in a light tomato sauce. Generous portion designed to be shared.

Egg pasta ribbons with sautéed porcini mushrooms. A dish with an intense forest aroma.

Thin egg pasta with mixed seafood (mussels, clams, shrimp, squid). Rich and flavorful.

Long flat pasta with a slow-cooked beef ragu in tomato sauce. Hearty and traditional.

Bucatini pasta with crispy guanciale, tomato sauce, and Pecorino Romano cheese. A classic of Lazio cuisine with a strong flavor.

Thick fresh pasta with a Pecorino Romano cheese cream and abundant freshly ground black pepper. Simple but very flavorful.

Short ribbed pasta with crumbled sausage and cream (or ricotta), often enriched with truffle or mushrooms. Creamy and spiced.

Pasta with egg cream, Pecorino Romano, crispy guanciale, and black pepper. Rich, savory, and creamy without cream.

Creamy risotto prepared with pureed or chopped green vegetables, such as spinach, zucchini, or herbs.

Grilled milk-fed lamb chops cooked quickly at high temperature. Traditionally eaten with hands, hence the name 'scottadito' (finger-burning).

Very thin slices of raw beef, dressed with oil, lemon, and Parmesan shavings. Fresh and light.

Prized cut of beef served with a creamy sauce made with cream and fresh green peppercorns.

Grilled T-bone steak. Juicy and flavorful, ideal for red meat lovers.

Tender beef fillet cooked in a Barolo red wine reduction, which gives the dish a rich and aromatic flavor.

Large central cut of roasted beef fillet, served with mushroom sauce. An elegant dish to share.

T-bone steak, grilled. The price is per 100g and it's a typical dish to share.

Roasted young piglet meat with herbs. The skin is crispy while the meat remains very tender.

Finely chopped raw beef seasoned with egg yolk, capers, onion, and spices. Eaten cold.

Thin strips of beef sautéed in a pan, served with fresh arugula or artichokes. A quick and tasty dish.

Thin slices of floured veal cooked in a pan with a fresh and tangy lemon sauce.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A classic of Roman cuisine.

Grilled beef sirloin. Flavorful with good marbling.

Crispy fried mixed small fish (paranza), served hot with lemon.

Rings of squid and shrimp coated in flour and fried. A classic seafood dish, golden and crispy.

Whole turbot baked with potatoes and artichokes. Fish with white and delicate flesh.

Salmon fillet cooked according to customer preference (generally grilled or baked).

Grilled scampi (crustaceans similar to small lobsters). Sweet and delicate meat.

Grilled prawns on a skewer. Simple and flavorful.

Whole grilled calamari, dressed with oil and parsley. Firm texture and smoky flavor.

Selection of various types of grilled fish and crustaceans. Ideal for tasting different seafood specialties.

Fresh fish available daily, sold by weight. Can be cooked baked, salt-crusted, or grilled.

Whole artichoke fried in olive oil until crispy and golden, resembling a flower. A specialty of Jewish-Roman cuisine.

Leafy green vegetable with a slightly bitter taste, served sautéed in a pan with garlic and chili pepper or boiled with lemon.

Fresh raw vegetables served as a light accompaniment.

Boiled green beans dressed with oil and lemon.

Cooked spinach, served simply with lemon juice or sautéed in a pan.

Fresh mixed seasonal vegetable salad.

Selection of mixed cheeses served on a board, accompanied by spicy or sweet fruit mostarda.

Layered spoon dessert made with pastry cream, chocolate, and ladyfingers or sponge cake soaked in Alchermes liqueur.

Vanilla baked cream covered with a crispy layer of caramelized sugar.

Famous Italian dessert made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Light and airy chocolate mousse made with dark chocolate.

Creamy and airy dessert made with egg yolks, sugar, and Marsala wine.

Crumbly cake made with shortcrust pastry crumbs and filled with cream and wild berries.

Cup of fresh wild berries (raspberries, blueberries, blackberries), served plain or with sugar and lemon.

Fresh seasonal fruit salad cut into pieces and dressed with lemon juice and sugar.

Icy and refreshing sorbet made from lemon juice, water, and sugar. An excellent digestive.

Homemade shortcrust pastry tart, usually filled with fruit jam.