Hostaria Pizzeria da Nonna Nella

A rich platter of mixed appetizers, ideal for sharing for two. Includes a variable selection of cured meats, cheeses, vegetables, and house specialties according to the chef's inspiration.

Bocconcini of fresh buffalo mozzarella with a soft and milky center, served with slices of flavorful aged cured ham.

Prized Norcia cured ham, known for its intense flavor, paired with typical Amatrice pecorino cheese. A classic land appetizer.

Slice of toasted homemade bread, topped with diced fresh tomatoes, extra virgin olive oil, garlic, and basil. Crispy and refreshing.

Typical Roman street food: an elongated rice ball with tomato sauce, breaded and fried, with a melting mozzarella center.

Battered and fried zucchini blossom, traditionally stuffed with mozzarella and anchovy. Crispy outside and soft inside.

Desalted cod fillet, coated in a crispy batter and fried. A classic of Roman tradition, flavorful and juicy.

Mixed seasonal vegetables, cut into pieces, battered, and fried. A delicious and crispy side dish or appetizer.

Fresh egg pasta similar to thick spaghetti, seasoned with a dense cream of Pecorino Romano and freshly ground black pepper. Intense and savory flavor.

Short pasta seasoned with tomato sauce, crispy guanciale, and Pecorino. A pillar of Roman cuisine with a strong flavor.

Considered the ancestor of Amatriciana, it is a pasta seasoned with browned guanciale, pecorino, and black pepper, without tomato.

Pasta seasoned with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and flavorful.

Short pasta in a spicy tomato sauce, prepared with garlic, oil, and chili pepper. A simple but strong-flavored dish.

Fresh pasta seasoned with a flavorful porcini mushroom sauce, crispy guanciale, and pecorino cheese. A rustic and aromatic dish.

Fresh pasta served with clams and a delicate zucchini cream. A refined surf and turf combination.

Fresh pasta with mussels and a sprinkle of pecorino. The iodized flavor of seafood meets the saltiness of the cheese.

Fresh egg pasta simply seasoned with sautéed porcini mushrooms. Enhances the authentic taste of the forest.

Short pasta seasoned with red radicchio, smoked speck, and a creamy sauce. A balance between the bitterness of radicchio and the saltiness of speck.

Pasta seasoned with a rich sauce based on cream, crumbled sausage, tomato, and black pepper. A hearty and very tasty dish.

Traditional soup prepared with a mix of fresh seasonal vegetables. Warm, healthy, and light.

Smooth and thick cream made by blending mixed vegetables, served with crispy toasted bread cubes.

Classic dense peasant soup with short pasta and beans, flavored with an aromatic soffritto.

Warm and comforting dish based on short pasta and chickpeas, often flavored with rosemary and garlic.

Fresh seasonal vegetables, boiled and simply seasoned with oil, salt, and lemon. Light and refreshing.

Seasonal vegetables, previously boiled and then sautéed with oil, garlic, and chili pepper for a stronger flavor.

Fried potatoes served hot and salted. Available in the classic stick cut or as thin, crispy slices.

Potatoes cut into wedges and roasted in the oven, typically seasoned with rosemary and olive oil.

Fresh salad composed of lettuce, tomatoes, and other raw seasonal vegetables. A light and versatile side dish.

Simple salad of ripe tomatoes, sliced or wedged, seasoned with oil, salt, and basil or oregano.

Salad of fresh rocket leaves only, with a characteristic bitter and spicy flavor.

Whole artichoke, cleaned and slowly cooked in a pan with oil, garlic, parsley, and mint. Tender and aromatic.

Specialty of Jewish-Roman cuisine: whole fried artichoke, opened like a flower, with crispy leaves like potato chips.

Classic Italian spoon dessert made with ladyfingers soaked in coffee, mascarpone cream, and a dusting of cocoa powder.

Special dessert of the day prepared by the chef. Ask the staff for today's special.

Selection of fresh seasonal fruit, served plain or as a fruit salad.

Slices of toasted bread topped with buffalo mozzarella and cured ham.

Toasted bread crostini served with oil-marinated anchovy fillets, flavorful and savory.

Toasted bread with 'nduja (spicy Calabrian spreadable salami) and melted provola cheese.

Rich crostini topped with porcini mushrooms, ham, and melted mozzarella.

Toasted bread with sautéed chicory, crumbled sausage, and mozzarella.

Simple and crispy white focaccia, seasoned only with fresh rosemary needles, salt, and extra virgin olive oil.

White focaccia served with slices of flavorful mountain prosciutto.

Fresh focaccia stuffed with bresaola (cured beef), fresh rocket, and Parmesan shavings.

Focaccia topped with a mix of grilled or baked seasonal vegetables.

Large bottle of still or sparkling mineral water.

Short and intense coffee served in a small cup, typically Italian.

Caffeine-free version of the classic espresso.

Espresso diluted with hot water, served in a large cup.

Hot drink based on espresso and frothed milk.

Herbal liqueur with a sweet-bitter taste, usually drunk at the end of a meal as a digestive.

Transparent pomace distillate with a dry and decisive taste.

Aged grappa in wooden barrels, with an amber color and a softer, more complex taste.

Variety of sweet liqueurs or digestifs, such as Limoncello or Sambuca.

Light draft beer, small size. Light and refreshing.

Light draft beer, medium size.

Special draft beer (e.g., red or double malt), small size.

Special draft beer, medium size.

Large bottled beer, available in Italian or foreign brands.

Canned carbonated soft drinks (e.g., Coca Cola, Fanta).