Hostaria de' Pastini

A selection of mixed cured meats and cheeses served on a platter. Ideal for sharing as a rustic and flavorful appetizer.

Double portion of mixed cured meats and cheeses, perfect for two people. Offers a variety of traditional flavors.

An assortment of seafood specialties including smoked salmon and swordfish, marinated anchovies, and seafood salad. Fresh and light, ideal for tasting different fish preparations.

Classic dish based on fried eggplant layered with tomato sauce, mozzarella, and parmesan, then baked. Soft, flavorful, and rich in Mediterranean taste.

Fresh salad with slices of tomato and buffalo mozzarella, dressed with basil and olive oil. A simple and light appetizer that enhances the quality of the ingredients.

Very thin slices of raw beef served with fresh arugula and Grana cheese shavings. A delicate and refined dish, usually dressed with oil and lemon.

Classic combination of aged prosciutto crudo and fresh buffalo mozzarella. The contrast between the saltiness of the cured meat and the milky sweetness of the mozzarella is highly appreciated.

Typical Italian summer appetizer combining the sweetness of melon with the saltiness of prosciutto crudo. Fresh and light.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and sometimes white wine or tomato. To be enjoyed by soaking up the flavorful sauce with bread.

Fresh spun paste cheese with a creamy heart, served with sweet Pachino tomatoes. An explosion of freshness and milky flavor.

Chef's daily special that varies based on the availability of fresh ingredients. Ask the staff for details.

Slice of toasted bread seasoned with salted anchovies and melted mozzarella. Savory and tasty.

Simple bruschetta rubbed with garlic and seasoned with extra virgin olive oil. A classic rustic flavor.

Toasted bread with mushrooms and melting mozzarella. An earthy and delicate combination.

The classic tomato bruschetta, with diced fresh tomato, basil, and oil. Fresh and fragrant.

Toasted bread with smoked scamorza and crispy pancetta. Intense and smoky flavor.

Rich bruschetta with prosciutto crudo and mozzarella. Savory and satisfying.

Toasted bread with melted smoked scamorza and crispy pancetta. Intense and smoky flavor.

An assortment of different bruschettas to taste various toppings. Ideal for sharing.

Breaded and fried fresh anchovies. Crispy outside and soft inside, a typical seafood dish.

Fried calamari rings, golden and crispy. A much-loved classic, usually served with lemon.

Fried artichokes, typical of Roman cuisine. Crispy and flavorful (seasonal).

Battered and fried zucchini flowers, often stuffed with mozzarella and anchovies. Delicate and crispy.

Mixed fried fish and shellfish. A rich and abundant dish for fried seafood lovers.

Typical Roman street food: rice croquette with tomato and a heart of melting mozzarella, breaded and fried.

Battered and fried cod fillet. Crispy on the outside and tender on the inside, very flavorful.

Symbolic dish of Lazio cuisine with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Bold and savory flavor.

Famous Roman pasta dish seasoned with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich and creamy without added cream.

Fresh pasta served with a Pecorino Romano cream and abundant black pepper. Simple but with an intense and spicy flavor.

Considered the ancestor of Carbonara and Amatriciana, it is a white pasta with crispy guanciale, pecorino, and pepper.

Baked pasta stuffed with ricotta and spinach, topped with tomato sauce and cheese. A comforting and delicate dish.

Potato gnocchi seasoned with fresh tomato sauce and enriched with the creaminess of burrata stracciatella.

Classic layered baked pasta with meat ragù, béchamel, and cheese. Rich, soft, and substantial.

Short pasta with spicy tomato sauce, garlic, and parsley. For those who love strong flavors.

A simple and quick classic with olive oil, golden garlic, and chili pepper. Tasty and slightly spicy.

Pasta served with the classic Bolognese meat sauce and grated parmesan.

Homemade stuffed pasta with ricotta and spinach, topped with a creamy pink sauce made from tomato and cream or cheese.

Fine ravioli stuffed with fresh cheeses, simply dressed with butter and sage and enhanced with black truffle.

Pasta seasoned with Genoese pesto made from basil, pine nuts, garlic, parmesan, and olive oil. Fresh and aromatic.

The quintessential Italian pasta dish: spaghetti with simple tomato sauce, fresh basil, and cheese.

Spaghetti served with tomato sauce and meatballs. A rich and homemade dish.

Egg pasta served with porcini mushrooms. Intense forest flavor and enveloping texture.

An enriched version of fettuccine with mushrooms, with the addition of truffle, for an even more refined and aromatic taste.

Rich pizza with mushrooms and sausage, often with olives. Rustic and autumnal flavor.

Fresh pizza usually topped raw or lightly cooked with sliced fresh tomato and mozzarella.

A classic, generously topped pizza with various ingredients including artichoke hearts, mushrooms, ham, and olives. Flavorful and varied.

Flavorful pizza with pancetta and pecorino, made spicy by chili pepper. Bold flavor.

Spicy pizza with spicy salami. A classic for those who love strong flavors.

Simple pizza with champignon or mixed mushrooms. Delicate and earthy flavor.

Fresh "sea and mountains" pizza with shrimps and arugula usually added at the end of cooking.

The queen of pizzas: tomato, mozzarella, and basil. Simple and perfect.

A premium version of Margherita with DOP buffalo mozzarella, juicier and more flavorful.

Red pizza without cheese, seasoned with tomato, garlic, and oregano. Intense flavor of tomato and herbs.

Flavorful pizza with anchovies and capers. Savory and Mediterranean taste.

Classic pizza with cooked ham. Sweet and delicate flavor, loved by all.

Classic combination of cooked ham and mushrooms. Balanced and tasty.

White pizza with a selection of cheeses that melt together. Creamy and intensely flavored.

Pizza with mixed grilled or baked vegetables (peppers, eggplant, zucchini). Fresh and light.

Young lamb roasted in the oven, served with potatoes. Traditional Roman dish, tender and flavorful.

Veal breast cooked in the oven with potatoes, typical of Roman cuisine. Tender and succulent meat.

Oxtail stewed for a long time with tomato, celery, and spices. A humble but very flavorful dish, with meat that falls off the bone.

Tender beef fillet served with a creamy green pepper sauce. An international classic.

Veal cut with bone, slowly braised and served with peas. Very tender and tasty meat.

Whole or cut chicken baked in the oven, with crispy skin and golden potatoes. Simple and tasty.

Veal slices with prosciutto crudo and sage, cooked in white wine and butter. A quick and flavorful Roman classic.

Floured and pan-fried veal slices, served with a fresh and tangy lemon sauce.

Thin strips of beef quickly sautéed and served on a bed of fresh arugula.

Stewed tripe with tomato, Roman mint, and pecorino. Traditional dish with an unmistakable flavor.

Grilled beef steak. Simple and juicy, for meat lovers.

Premium cut of beef, lean and very tender, grilled.

Grilled pork steak served with roast potatoes. Tasty and substantial.

Grilled chicken breast, light and dietetic, often served with lemon.

Grilled beef fillet sliced, served with arugula and parmesan shavings.

Grilled chicken breast cut into strips, dressed with arugula and balsamic vinegar.

T-bone steak, thick and flavorful cut, grilled. Price per 100g.

Chef's choice meat dish of the day. Ask for availability and price.

Whole or cut calamari cooked on the grill. Light and with a sea flavor.

Prawns cooked on the grill, often served in their shells to preserve flavor.

Mixed selection of grilled fish and shellfish. A rich dish to taste different varieties.

Grilled swordfish steak, firm and flavorful meat similar to a fish steak.

Grilled salmon steak, rich in omega-3 and with a characteristic flavor.

Rich soup with various types of fish and seafood in a tomato broth. Minimum for two people.

Fresh fish of the day, prepared according to availability (often baked or grilled). Price by weight.

Boiled or buttered asparagus, delicate side dish (seasonal).

Artichoke prepared Roman style (stewed with mint) or Jewish style (fried whole). Typical specialty.

Leafy green vegetables sautéed with garlic and chili pepper. Characteristic bitter taste.

Whole or sliced Porcini mushrooms grilled. Intense flavor and meaty texture.

Fresh salad of thinly sliced raw artichokes with parmesan shavings.

Green salad with tomatoes, carrots, and other fresh vegetables.

Grilled slices of eggplant or zucchini, seasoned with oil and parsley.

Potatoes cut into pieces and roasted in the oven with rosemary. Classic side dish.

Fried potato sticks, crispy and salty.

Roasted peppers, peeled and seasoned. Sweet and soft.

Catalogna chicory sprouts served raw with anchovy and garlic sauce. Typical Roman, crunchy and fresh.

Boiled or sautéed spinach with butter or oil.

Rich salad with fresh ingredients and mozzarella, inspired by Italian colors and flavors.

Abundant mixed salad with pickled or fresh vegetables and mozzarella.

Salad with a Nordic touch with smoked salmon and onion.

Greek-style salad with Feta cheese, olives, and oregano. Fresh and flavorful.

Salad with grilled or fresh typical Mediterranean vegetables.

Very rich salad with numerous ingredients including eggs, ham, and legumes. A complete dish.

Famous international salad with chicken, croutons, parmesan, and the typical Caesar dressing.

Fresh local bread from a historic bakery.

Tasting of artisanal bread with high-quality extra virgin olive oil.

Simple white focaccia, seasoned with oil and salt. Excellent on its own or to accompany the meal.

Still (Panna) or sparkling (San Pellegrino) mineral water in bottles.

Cola flavored carbonated drink, classic or sugar-free.

Orange flavored carbonated drink.

Italian carbonated drink with lemon or orange, with fruit pulp.

Freshly squeezed orange juice.

Lemon and lime flavored carbonated drink.

Cold tea in a bottle or glass, available in lemon or peach flavor.

Classic Italian lager draft beer. Balanced and refreshing taste.

Light Mexican beer, often served with a lime wedge.

World-famous Dutch lager, malty and hoppy taste.

Unfiltered Sardinian beer, with a full-bodied flavor and slightly cloudy appearance.

Double malt beer with a dark amber color and rich caramel and spice flavor.

Sicilian lager characterized by the addition of sea salt crystals. Smooth and round taste.

Premium Italian lager with a dry and refreshing taste, with notes of corn.