Hosteria Grappolo d'oro

A complete tasting menu offering a journey into traditional Roman cuisine. It includes a trio of appetizers, a first course and a second course chosen from the classics, and a homemade dessert.

A humble dish from peasant tradition based on soaked stale bread, ripe tomatoes, onion, and basil, dressed with extra virgin olive oil and vinegar. Fresh, summery, and very flavorful.

A layered appetizer combining the sweet creaminess of fresh burrata with the distinct savoriness of anchovies. A balanced and tasty play of contrasts.

Soft vegetarian meatballs made with fresh ricotta and eggplant, served in a tomato sauce flavored with basil. Tender and flavorful.

Meatballs prepared using shredded boiled beef, fried until golden. Served with the classic Piedmontese green sauce made with parsley, anchovies, and capers.

A variation of the classic parmigiana using Roman zucchini instead of eggplant, layered with Campana buffalo mozzarella and sweet cherry tomatoes.

A smooth and delicate spread obtained by emulsifying cooked cod with oil until frothy. Served with raw Roman zucchini cut into julienne for added crunch.

A rich selection of the house's best appetizers, ideal for sharing. It offers a variety of flavors ranging from meat to fish to vegetables.

The quintessential Roman classic: pasta dressed with a rich cream of egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. Creamy and intensely flavored.

Short pasta dressed with a flavorful tomato-based sauce, browned guanciale, and Pecorino Romano. A historic dish with a decisive and savory taste.

Fresh egg pasta (similar to thick spaghetti) dressed with an emulsified cream of Pecorino Romano and abundant freshly ground black pepper. Simple yet rich in flavor and spiciness.

Fresh filled pasta prepared daily by the chef. The filling and dressing vary based on the availability of seasonal ingredients.

A special pasta shape dressed with a flavorful sausage ragù (without tomato), local zucchini, and a sprinkle of smoked ricotta that adds a savory and aromatic touch.

Thick homemade spaghetti without eggs, served with a seafood sauce based on mussels, fresh cherry tomatoes, and the aromatic scent of bay leaf.

A very tender and gelatinous cut of meat, slow-cooked in local Cesanese red wine. The meat is so tender it melts in your mouth, with a rich and deep flavor.

Lamb cooked in the oven according to Roman tradition, often with garlic, rosemary, and anchovies. The meat is flavorful and tender, with crispy skin.

Thin slices of roast beef, served cold or warm and dressed with an oil infused with fresh aromatic herbs. A light yet flavorful dish.

Classic meatballs slowly cooked in a rich tomato sauce. A comforting, tender, and flavorful homemade dish.

Cod fillet stewed with tomato sauce, olives, raisins, and pine nuts. A typical Roman Christmas Eve dish that combines sweet and savory flavors.

Delicate white fish fillet, coated with a layer of zucchini and baked. Light and delicate.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with oil, garlic, and chili pepper. An essential Roman side dish.

Stewed escarole in a pan with flavorful black olives and capers. A soft side dish with a sweet and bitter taste.

Fresh and light salad made with boiled green beans, sweet cherry tomatoes, and fresh basil.

Potatoes cut into pieces and roasted in the oven until golden and crispy on the outside, soft on the inside.

Fresh salad with a mix of seasonal leafy greens.