Hostaria Da Pietro

Thick, flat egg pasta served with a rich meat and tomato ragù. A classic of Italian cuisine, flavorful and substantial. To be enjoyed by twirling the pasta on your fork.

Egg pasta with a simple and fresh tomato and basil sauce. A light and traditional dish.

Fettuccine dressed with sautéed porcini mushrooms, offering an earthy and aromatic flavor. A woodland and fragrant dish.

Pasta served with tender artichokes and shavings of salty Pecorino cheese. A classic Roman combination that blends vegetable sweetness and savoriness.

Spaghetti with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich, savory, and creamy without added cream.

The ancestor of carbonara, prepared with guanciale, Pecorino Romano, and black pepper, but without eggs. Decisive and very flavorful taste.

Classic seafood dish with clams, garlic, oil, and parsley. Delicate sea flavor, fresh and aromatic.

Thin long pasta served with a variety of seafood and crustaceans. Available in white (oil and garlic) or red (with tomato) versions.

Thick fresh pasta similar to spaghetti, dressed with an emulsified cream of Pecorino Romano cheese and abundant black pepper. Spicy and creamy.

Thin egg pasta served with lobster meat and cherry tomatoes. A refined dish with a sweet and delicate crustacean flavor.

Short ribbed pasta with tomato sauce, guanciale, and Pecorino cheese. A pillar of Roman cuisine, flavorful and slightly spicy.

Fresh stuffed pasta served with a simple tomato sauce. Soft and comforting.

Stuffed pasta served with a creamy walnut sauce. Rich and slightly toasted flavor.

Baked eggplant layered with tomato sauce, mozzarella, and parmesan. Soft, stringy, and very flavorful.

Veal cut with bone, slowly braised with vegetables and tomato. The meat is very tender and melts in your mouth; you can also enjoy the marrow.

Small veal meatballs cooked in tomato sauce. A simple, soft, and homemade dish.

Thin slices of veal with prosciutto and sage, cooked in a pan with white wine. Delicate yet aromatic flavor.

Breaded veal cutlet fried in butter. Crispy outside and tender inside.

Finely chopped and seasoned raw beef. Served fresh, often with egg and capers.

Very thin slices of raw beef served with fresh arugula and parmesan shavings. A light and fresh dish.

Prized white fish cooked whole or in fillets on the grill. White, lean, and delicate meat.

White-fleshed, firm fish, grilled to enhance its natural flavor. Usually served with oil and lemon.

Flatfish with delicate and firm flesh, grilled. Refined flavor.

Grilled imperial prawns in their shells. Sweet and crunchy.

Prized grilled crustaceans. Sweet and very delicate flesh.

Whole or ring calamari quickly grilled. Tender with a light smoky flavor.

Traditional baked gilt-head bream with cherry tomatoes, olives, and potatoes. A dish rich in Mediterranean flavors.

Cod fillets fried in batter. Crispy outside and soft inside, a traditional Friday dish in Rome.

The most prized crustacean, with a sweet flavor and firm flesh. Price per kilogram.

Prized lobster characterized by its dark blue color before cooking. Flavorful and firm flesh. Price per kilogram.

Fresh pasta sautéed with butter and shavings of precious black truffle. Intense aroma and earthy flavor.

Stuffed pasta served with black truffle sauce. A union of rich and aromatic flavors.

Creamy risotto cooked slowly and enriched with black truffle. An elegant and fragrant dish.

Eggs, usually fried or scrambled, served with black truffle shavings. The simplicity of the egg enhances the truffle.

Thin slices of raw beef garnished with black truffle. A luxurious appetizer.

Fresh pasta dressed with the highly prized white truffle. Very intense and penetrating aroma, available only in season.

Ravioli served with fresh white truffle shavings. An exclusive gastronomic experience.

Creamy risotto garnished with white truffle. Creamy and with an unmistakable aroma.

Eggs served with abundant freshly shaved white truffle. A classic pairing that enhances the truffle.

High-quality raw meat served with white truffle shavings. The height of refinement.

Boiled chicory sautéed with garlic, oil, and chili pepper. Pleasantly bitter and spicy taste.

Boiled fresh spinach, usually served with oil and lemon or sautéed.

Potatoes cut into pieces and roasted with rosemary. Crispy outside and soft inside.

Classic French fries, golden and crispy.

Mix of fresh seasonal vegetables such as lettuce, radicchio, tomatoes, and carrots.

Salad of only fresh green leaves.

Simple salad of peppery arugula and sweet cherry tomatoes.

Cannellini beans slowly cooked, traditionally in a glass flask, with herbs. Tender and flavorful.