Hostaria Farnese

Fresh bread served in a basket. Essential accompaniment to Italian meals, ideal for 'scarpetta' (mopping up sauce with bread).

Slice of toasted homemade bread, topped with diced fresh tomatoes, garlic, olive oil, and basil. Crunchy, fresh, and aromatic.

Toasted bread garnished with melted or spreadable Gorgonzola cheese. Intense, spicy flavor and creamy texture.

Crispy bread served with fresh Puglian burrata (soft and creamy cheese) and cherry tomatoes. A delightful contrast between the crunchiness of the bread and the milky sweetness of the cheese.

Warm bread with thin slices of prized lard that melt slightly. Rich, sweet, and savory flavor.

Whole artichoke slowly cooked with olive oil, garlic, parsley, and mint. Tender and flavorful, a classic of Roman cuisine.

Catalonian chicory sprouts served raw, crunchy, and dressed with an anchovy, garlic, and vinegar sauce. Fresh taste with a slightly bitter note balanced by the saltiness of the anchovies.

White focaccia base filled with fragrant mortadella, creamy burrata, and fresh arugula. A rich dish perfect for sharing.

Selection of mixed Italian cold cuts and local cheeses. Ideal for tasting different regional specialties in one dish.

Assortment of vegetables prepared in various ways (grilled, in oil, or marinated). A light and vegetarian option.

Slices of fresh tomato alternated with buffalo mozzarella from Campania and basil. Dressed with extra virgin olive oil, it represents the colors of the Italian flag.

Fresh mussels cooked in a pan with oil, garlic, parsley, and cherry tomatoes. Served with their flavorful broth.

Parma raw ham aged 30 months, sweet and delicate, accompanied by your choice of fresh dairy products.

Tasting of various Italian cheeses, from fresh to aged. Often served with honey or jams.

Large pasta cylinders filled with minced meat, covered with béchamel and tomato sauce, then baked.

Pasta with ricotta and spinach filling. Usually dressed with butter and sage or a light tomato sauce.

Large stuffed pasta with a delicate ricotta and asparagus filling. Sautéed in butter and sage.

Soft potato gnocchi handmade, dressed with a rich meat sauce and sprinkled with savory pecorino cheese.

A Roman classic, considered the ancestor of carbonara. Pasta dressed with crispy guanciale, pecorino romano, and black pepper, without eggs or tomato.

Long egg pasta served with sautéed artichokes. A delicate dish that enhances the flavor of the artichoke.

Square egg fettuccine dressed with a dense cream obtained by emulsifying pecorino romano and cooking water, finished with abundant black pepper.

One of the most famous Italian dishes. Creamy sauce based on egg yolks, pecorino romano, and crispy guanciale. Rich and flavorful.

Hollowed long pasta dressed with tomato sauce, guanciale, and pecorino. A perfect balance between the sweetness of the tomato and the saltiness of the pork.

Classic seafood dish. Spaghetti sautéed with fresh clams, oil, garlic, and parsley. Delicate and fragrant sea flavor.

A flavorful variation that combines seafood (mussels) with the saltiness of pecorino cheese and the sweetness of cherry tomatoes.

Very thin slices of raw marinated beef, served with fresh arugula and Parmesan shavings. Fresh and light dish.

Veal cut with the central bone containing marrow, slowly braised with mushrooms until very tender.

Veal slices cooked in a pan with white wine, garnished with Parma ham and a sage leaf. Tender and very aromatic meat.

Floured and pan-seared veal slices, served with a mushroom sauce. Creamy and flavorful dish.

Oven-roasted chicken with crispy skin, served with golden potatoes. A simple and comforting dish.

Layers of fried or grilled eggplant, tomato sauce, mozzarella, and Parmesan, baked in the oven. Rich and hearty.

Large grilled prawns, usually seasoned with a drizzle of oil and lemon. Enhances the sweet flavor of the crustacean.

Delicate whole fish grilled. White, lean, and easily digestible meat.

Folded calzone filled with vegetables, egg, and mozzarella. Golden crust outside and warm filling inside.

Folded calzone filled with ham, egg, and stringy mozzarella.

The most classic pizza but with buffalo mozzarella from Campania DOP, tomato, and basil. Simple yet excellent.

Flavorful pizza with tomato, buffalo mozzarella, and anchovies. Bold and savory taste.

Pizza inspired by eggplant parmigiana, with fried or grilled eggplant and cheese.

Pizza topped with a mix of grilled or oven-baked seasonal vegetables.

White or red pizza enriched with fresh ingredients often added raw or at the end of cooking.

Delicious combination with fragrant mortadella usually added after cooking to preserve its flavor.

Rich pizza with various toppings: artichoke hearts, mushrooms, ham, olives, and sometimes hard-boiled egg.

Classic pizza with a Margherita base and slices of cooked or raw ham.

Whole artichoke stewed with aromatic herbs. Tender and flavorful, a Roman cuisine classic.

Raw chicory sprout salad with anchovy sauce. Crunchy and bitter.

Fresh seasonal salad with lettuce, tomatoes, and other raw vegetables.

Simple salad of ripe, dressed tomatoes.

Boiled spinach lightly dressed. Rich in iron.

Bitter leafy green vegetable, sautéed with garlic and chili pepper. Very flavorful.

Oven-baked eggplant, light and tasty.

Tender oven-baked zucchini.

Sweet oven-roasted peppers, often peeled for easier digestion.

Diced potatoes roasted with rosemary. Crispy outside and soft inside.

Mixed plate of the available vegetable side dishes.

Whole pear cooked in spiced red wine until soft and ruby-colored. Sweet and aromatic.

The quintessential Italian dessert. Layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Spoon dessert made of cream, milk, and sugar thickened with gelatin. Silky and wobbly texture.

Dessert based on pistachio paste or cream. Characteristic nutty flavor.

Small chocolate cake, often with a molten center, served with fresh cream.

Fresh cheesecake on a biscuit base, with a fruity topping.

Artisanal hazelnut and chocolate gelato with a liquid center, served immersed in hot espresso coffee.

Pistachio gelato shaped like a truffle with a molten center.

Frozen lemon dessert, refreshing and digestive.

Liqueur sweet Tuscan wine traditionally served with almond biscotti for dipping.

Elegant and complex Umbrian sweet wine, produced from grapes affected by noble rot.

Prestigious Venetian sweet wine, obtained from dried grapes. Rich and golden.

Famous sweet Sicilian wine produced from Zibibbo grapes. Fragrant with apricot and honey.