Hostaria Romana

Fixed charge for service and bread, applied to each person seated at the table.

Italian sparkling white wine. Fresh, fruity, and with lively bubbles. Perfect for starting the meal.

Very popular aperitif cocktail based on Prosecco, Aperol, and soda. Sweet and bitter taste with orange notes.

Single-dose aperitif based on Campari and seltzer. Ruby red color, pleasantly bitter and fizzy taste.

Classic long drink with gin and tonic water. Dry, bitter, and refreshing taste.

Blonde non-alcoholic aperitif with a citrusy and spicy taste, with a light bitter note.

Red non-alcoholic aperitif with a decidedly bitter and dry taste.

Historic Italian cocktail based on gin, red vermouth, and Campari. Strong, balanced, and bitter taste.

Basket of bread served with small savory snacks to accompany the wait.

Prized cured ham from Friuli. Sweet, delicate flavor and melts in your mouth.

Fresh seasonal vegetables served raw, to be enjoyed with oil and salt or as a crudité. Crunchy and light.

Cured and dried beef salami, lean and dark red in color. Delicate and slightly aromatic taste.

Mixed selection of appetizers chosen by the chef, typically cured meats, cheeses, and pickled or grilled vegetables.

Classic Italian pairing: slices of sweet melon wrapped or served with salty cured ham. Fresh and summery.

Prosciutto served with fresh mozzarella balls. A simple dish that enhances the quality of the ingredients.

Slices of fresh tomato and mozzarella alternated, dressed with basil, olive oil, and oregano. Fresh and light.

Selection of mixed cheeses, which may include fresh and aged varieties.

Smoked spun paste cheese, cooked until soft and stringy. Intense flavor.

Smoked scamorza cheese melted and enriched with slices of prosciutto, which add savoriness to the dish.

Hot minestrone soup prepared with mixed seasonal vegetables. A healthy and comforting dish.

Long hollow pasta dressed with a sauce of tomato, crispy guanciale, and pecorino romano. Savory and rich.

Famous Roman pasta dressed with a cream of eggs, pecorino romano, guanciale, and black pepper. Creamy and flavorful.

Thick fresh pasta dressed with an emulsified cream of pecorino romano and abundant black pepper. Bold and spicy flavor.

Short pasta dressed with browned guanciale, pecorino romano, and pepper. Considered the white ancestor of Amatriciana.

Ravioli filled with fresh ricotta and spinach. Delicate and soft flavor.

Short pasta dressed with a spicy tomato sauce, garlic, and chili.

Chicken slowly stewed with peppers, tomato, and white wine. The meat becomes tender and very flavorful.

Tripe (beef stomach) stewed in tomato sauce with Roman mint and pecorino. Traditional dish with a unique flavor.

Oxtail stew cooked for hours with celery, tomato, and spices. The meat is gelatinous and falls off the bone.

Cut of veal with a central bone containing marrow, braised with mushrooms and peas. Very tender and rich.

Roast young lamb, flavored with garlic and rosemary. Tender meat with crispy skin.

Lamb stew cooked in a pan with vinegar, garlic, rosemary, and anchovies. Rustic and bold flavor.

Assorted selection of grilled meats.

Lamb chops quickly grilled. Often called 'scottadito' because they are eaten with the hands.

Roasted veal cooked in the oven, served sliced. Delicate flavor and tender meat.

Beef steak cooked on the grill. Intense roasted meat flavor.

Prized porcini mushrooms cooked whole or sliced on the grill. Woody flavor and meaty texture.

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

Beef fillet served with a creamy green peppercorn sauce. Spicy and aromatic.

Thin strips of beef quickly sautéed in a pan and served with fresh arugula and cherry tomatoes.

Grilled beef steak served sliced.

Potatoes cut and baked until golden, usually seasoned with rosemary.

Champignon mushrooms sautéed in a pan with oil, garlic, and parsley.

Cooked spinach, served simply with oil and lemon or sautéed in a pan.

Dark leafy green vegetable with a slightly bitter taste, typically sautéed in a pan with garlic and chili.

Cold salad of boiled beans dressed with oil, vinegar, and sometimes onion.

Rich mixed salad with fresh vegetables.

Whole artichoke cleaned and stewed upside down with garlic, parsley, and mint. Tender and aromatic.

Twice-fried artichoke, opened like a flower. The leaves become crispy like chips.

Catalogna chicory sprouts served raw in a salad, dressed with a sauce of anchovies, garlic, and vinegar. Fresh and crunchy.

Boiled asparagus, served with a light dressing.