Hostaria da Nerone

Selection of traditional Italian appetizers, such as cured meats, cheeses, and vegetables in oil. Varied and appetizing flavors. Ideal for starting the meal by sharing different specialties.

Large cooked cured pork sausage, typical of the Lazio tradition. Delicate, aromatic, and spiced flavor. Enjoyed sliced, often accompanied by rustic bread.

A fresh mix of grilled or oil-preserved vegetables, without meat or fish. Light and flavorful. Ideal for those who prefer a vegetable-based start to their meal.

Cold appetizer based on boiled seafood such as squid, shrimp, octopus, and mussels, dressed with oil and lemon. Fresh and delicate. Excellent as a light starter.

Typical Roman 'pinzimonio' with fresh raw vegetables (celery, carrots, fennel) to dip in an emulsion of olive oil, salt, and pepper. Crunchy and refreshing. A simple and healthy appetizer.

Dish made with beaten eggs and artichokes, cooked in a pan until golden. Rich and earthy flavor of the artichokes. Enjoyed hot or at room temperature.

Thick and nutritious soup with small square egg pasta and stewed lentils. Rustic and comforting flavor. A classic humble traditional dish.

Small egg pasta served in hot and flavorful meat broth. Delicate and warming flavor. Ideal on cold days or as a light first course.

Thick and nutritious soup with short pasta and beans, cooked with a flavorful soffritto. Creamy and hearty. Eaten with a spoon, often with a drizzle of raw oil.

Traditional soup with pasta and chickpeas, flavored with rosemary and garlic. Velvety texture and sweet flavor of the legumes. A nutritious and typical Roman dish.

Rich soup of seasonal mixed vegetables, legumes, and sometimes pasta or rice. Intense and healthy vegetable flavor. Served hot, it's a concentrate of vitamins and fiber.

Soup made with meat broth into which a mixture of beaten eggs and cheese is poured, forming 'stracci' (rags). Savory and nutritious flavor. A Roman comfort food.

Fresh egg pasta with a rich and flavorful house sauce. A hearty and tasty dish that enhances the porosity of homemade pasta.

Stuffed pasta with a long-simmered Bolognese meat ragù. Rich meat flavor and soft filling. A classic and satisfying first course.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked. Soft texture and golden crust on top. One of the most beloved dishes in Italian cuisine.

Cylindrical pasta stuffed with minced meat or ricotta and spinach, covered with sauce and béchamel, and baked. Full flavor and soft texture. A rich dish typical of festive days.

Spaghetti with classic long-simmered mixed meat and tomato ragù. Savory and enveloping flavor. An iconic combination of Italian cuisine.

Hollow pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Strong, savory, and slightly spicy flavor. A pillar of Roman cuisine.

Soft potato gnocchi, traditionally served with meat sauce or tomato sauce. Tender texture that melts in your mouth. A hearty and traditional dish, typical of Thursdays in Rome.

Spaghetti with a cream of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, creamy, and savory flavor without added cream. One of the most famous Roman dishes.

Short pasta with tomato sauce and the intestine of suckling lamb (pajata), which retains its creamy chyme. Very particular, intense, and wild flavor. A true specialty of authentic Roman cuisine.

Fresh sheep's ricotta, with a sweet and milky flavor, soft and granular texture. Often served with honey or pepper. A typical dairy product from Lazio.

Aged hard cheese, with an intense umami flavor, salty, and with notes of dried fruit. Enjoyed in flakes or pieces. An Italian excellence.

Hard sheep's cheese, very salty with a spicy and strong flavor. Compact texture. A fundamental ingredient in many Roman dishes, also excellent on its own.

Fresh or semi-aged cheese made from mixed or sheep's milk, soft paste and sweet-sour flavor. Delicate taste. Pairs well with bread and fresh broad beans.

Blue-veined cheese with a raw, creamy paste, and a strong, spicy flavor due to noble molds. Unique and intense taste. Spread on bread or enjoyed in pieces.

Chicken stewed slowly with tomatoes and peppers, which become sweet and soft. Rich and juicy flavor. A colorful and traditional main course, perfect for 'fare la scarpetta' (sopping up the sauce with bread).

Thin slices of beef quickly cooked on a hot grill. Smoky flavor on the outside and juicy inside. Seasoned with salt, pepper, and raw oil.

Prime cut of veal grilled. Tender meat with a delicate flavor. A light and digestible dish.

Very tender and lean cut of beef, grilled to your desired doneness. Refined taste and texture that melts in your mouth. The noblest cut of meat.

Beef steak prepared stewed with tomato, garlic, and oregano (Pizzaiola) or pan-fried with a fried egg on top (Bismark). Rich and hearty flavor.

Grilled beef liver or stewed with plenty of white onions (Venetian style). Irony and sweet flavor typical of liver. A nutritious and traditional dish.

Breaded and fried veal cutlet. Crispy outside and tender inside. A classic loved by all.

Veal cut with bone and marrow, slowly braised and served with mashed potatoes or mushrooms. Very tender and gelatinous meat, deep flavor. A very rich and comforting dish.

Thin slices of floured and browned meat, served with your choice of lemon or white wine sauce. Tender meat and creamy sauce. A quick and tasty main course.

Veal slices with prosciutto and sage, deglazed with white wine. Savory flavor of prosciutto and aromatic sage. A quick and tasty Roman classic.

Veal pieces stewed until tender, served with mashed potatoes. Delicate flavor and soft texture. A dish also suitable for children.

Breaded and fried cutlet, then covered with ham and cheese and baked. Rich, tender, and very flavorful. An opulent variation of the cutlet.

Roast beef round, oven-cooked, thinly sliced. Lean meat and delicate flavor. Often served with its cooking juices.

Quarter chicken cooked in the oven or on a spit, with crispy skin and juicy meat. Simple and aromatic herb flavor. An timeless classic.

Roast suckling lamb with potatoes, flavored with rosemary and garlic. Very tender meat and characteristic flavor. The main dish for holidays in Rome.

Thin slices of veal cooked in a pan with a sauce, usually lemon or Marsala. Tender meat and a slightly tangy or sweet flavor. A light main course.

Soft egg omelette, filled with your choice of cheese, ham, or vegetables. Simple and customizable flavor. A quick and versatile dish.

Veal brains pan-fried with butter and mushrooms. Creamy texture and delicate yet distinctive flavor. A dish for connoisseurs of offal.

Rabbit pieces stewed with tomato, olives, garlic, and aromatic herbs. Rustic flavor and lean white meat. A dish from peasant tradition.

Meat boiled in vegetable broth, served hot. Natural meat flavor, soft texture. Often accompanied by sauces.

Two eggs cooked in a pan with a little butter or oil, with a soft yolk. Simple and nutritious. To be eaten by dipping bread in the yolk.

Battered and fried brains and zucchini. Contrast between the creaminess of the brains and the sweetness of the zucchini. A typical Roman mixed fry.

Oxtail stewed for a long time with tomato, celery, raisins, and pine nuts. Meat that falls off the bone, rich, sweet, and spiced flavor. One of the pillars of Roman cuisine.

Beef tripe stewed with tomato, Roman mint, and pecorino cheese. Soft and chewy texture, fresh flavor thanks to the mint. A humble dish but very rich in taste.

A fresh mix of lettuce, radicchio, tomatoes, and other seasonal vegetables. Light and crunchy. An ideal side dish to refresh the palate.

Whole artichokes, cleaned and cooked upside down in a pan with oil, garlic, parsley, and mint. Tender and very fragrant. The most classic way to enjoy artichokes in Rome.

Boiled field chicory served with lemon (all'agro) or sautéed in a pan with garlic and chili pepper. Characteristic bitter taste. A purifying and flavorful vegetable.

Sweet peas stewed in a pan with diced ham and onion. Sweetness of peas and savoriness of the cured meat. A classic side dish that everyone likes.

Potatoes prepared as preferred, usually fried or baked. Simple and starchy flavor. The universal accompaniment for meat and fish.

Fresh sole cooked to your preference (meunière, grilled, etc.). Delicate and lean white meat. A prized and light fish.

Floured and fried fresh anchovies. Crispy outside and tender inside, intense sea flavor. A simple but delicious fried dish.

Salt-cured cod, desalted and boiled, dressed with oil and parsley. Firm flesh and a distinct but not salty flavor. A simple and traditional dish.

Skewered and grilled langoustines. Sweet crustacean meat enhanced by the grill's aroma. A refined seafood main course.

Skewered and grilled king prawns. Delicate flavor and firm texture. Excellent with a squeeze of lemon.

Thick slice of swordfish grilled. Compact meat similar to a steak, delicate sea flavor. A hearty fish dish.

Turbot cooked on the grill. Prized white meat, tender and flavorful. A high-quality fish main course.

Cod fillets cooked in tomato sauce, often with olives, capers, or potatoes. Rich and savory flavor. A robust and flavorful dish.

Breaded and fried slices of dogfish. White meat without bones, firm texture. Similar to a fish cutlet, pleasant and easy to eat.

House red wine, medium alcohol content. Simple and drinkable flavor. A daily accompaniment to meals.

White wine typical of the Castelli Romani area near Rome. Fresh, light, and fruity. Pairs well with local dishes.

Light or red beer in a medium size. Refreshing and thirst-quenching. Excellent with pizza or fried dishes.

Small beer. Ideal for a light meal or for those who drink little.

Sweet carbonated cola-flavored drink. Classic and refreshing taste.

Sparkling orange-flavored drink. Sweet and citrusy.

Clear, very sweet, lemon-flavored carbonated drink. An Italian classic.

Large bottle of water, still or sparkling. Essential for hydration during the meal.

Small bottle of water. Individual size.

Pre-meal alcoholic drinks or post-meal digestifs (bitters, grappa, limoncello). They range from sweet to bitter. They conclude the meal or whet the appetite.

Classic Italian espresso, short and intense. Strong, roasted aroma. The typical end to a meal.

Drink based on espresso coffee and frothed or hot milk. Soft and creamy taste.

Hot infusion of tea leaves. Aromatic and light. An alternative to coffee.

Typical Jewish-Roman dessert based on fresh ricotta, often with sour cherries or chocolate. Moist and creamy texture, sweet and delicate flavor.

Fresh strawberries dressed with balsamic or wine vinegar and sugar. The vinegar enhances the fruit's sweetness. A fresh and unusual dessert.

A fresh fruit of your choice, depending on the season. Healthy and natural. Ends the meal lightly.

Mix of fresh fruit cut into pieces, dressed with lemon juice and sugar. Fresh, colorful, and thirst-quenching. A light dessert rich in vitamins.

Shortcrust pastry tart filled with sour cherry jam. Contrast between the sweetness of the pastry and the tartness of the sour cherries. A rustic dessert much loved in Rome.