Il Bocconcino I Osteria Roma centro

A ristretto coffee with an intense and rich flavor, served in a small cup. It has a layer of hazelnut-colored cream on top. Drunk quickly, often sweetened.

Caffeine-free version of the classic Italian espresso. Maintains the aroma and body of traditional coffee. Ideal for those who want to avoid caffeine.

A small, indulgent drink made of espresso, cocoa powder, and milk foam. Usually served in a small glass. A perfect balance between coffee and chocolate.

Espresso coffee served with the addition of sweet and aromatic almond milk. A fresh and slightly sweet variation of caffè macchiato. Typical of Southern Italy.

Classic Italian breakfast drink with espresso, hot milk, and milk foam. Creamy and smooth. Usually not drunk after main meals.

Similar to cappuccino but with more hot milk and less foam. A more pronounced milk flavor, ideal for dipping biscuits or croissants.

A glass of hot milk 'stained' with a small amount of espresso. Very milky and delicate. Often served in a tall glass.

Espresso diluted with hot water to obtain a longer and less intense coffee. Similar to filter coffee but with an espresso base. Served in a large cup.

Hot drink made from roasted barley, naturally caffeine-free. It has an earthy, roasted flavor similar to coffee. A digestive and light alternative.

Coffee-flavored drink enriched with ginseng root extract. Sweet, creamy, and energizing. It has a characteristic caramelized flavor.

Classic black tea, served hot. Intense and full-bodied. Can be accompanied by lemon or milk.

Delicate and antioxidant-rich green tea. Herbal and light flavor. Served hot without milk.

Thick and creamy Italian hot chocolate. Rich cocoa flavor. Perfect for warming up on cold days.

Fresh juice extracted on the spot from fruits and vegetables. Rich in vitamins and nutrients. Thirst-quenching and healthy.

Freshly squeezed orange juice. Sweet, tangy, and rich in vitamin C. Served cold without added ice.

Italian carbonated drink with a dark color and sweet-sour taste, made with the chinotto citrus fruit. Characteristic slightly bitter taste.

Transparent carbonated drink with a delicate lemon flavor. Sweet and fizzy. Very thirst-quenching.

Classic international carbonated drinks. Sweet and fizzy. Served cold.

Non-alcoholic or lightly alcoholic single-dose aperitifs. Bitter and herbal spicy taste. Consumed before meals to stimulate appetite.

Bitter or ginger carbonated drinks. Often used as mixers but also excellent on their own with ice and lemon.

Natural or sparkling mineral water in a small bottle.

Classic Italian draft lager beer. Light golden color, balanced and refreshing taste with notes of malt and hops.

Double malt beer with a dark amber color. Rich roasted malt flavor with notes of caramel. Fuller-bodied than light beer.

Italian craft IPA beer (India Pale Ale). Amber with strong citrus notes and a bitter, hoppy finish.

Craft beer made with spelt. Golden color, smooth and slightly fruity taste. Medium body and refreshing.

Pilsner style beer, dry and hoppy. Straw yellow color with a compact foam. Thirst-quenching with a clean finish.

Low fermentation beer, balanced and malty. Smooth and easy-drinking taste. Suitable for the whole meal.

Typical Italian herbal digestive liqueurs. Complex bittersweet flavor. Drunk neat or with ice after a meal.

Powerful and aromatic Italian pomace distillate. Clear (young) or amber (aged). Very alcoholic, to be sipped slowly.

Aged grappa in wooden barrels for a prolonged period. Smoother, more complex taste with notes of vanilla and wood.

House cocktail based on gin, Campari bitter, and orange liqueur. Citrusy and slightly bitter.

The classic Italian aperitif. Prosecco, Aperol, and soda. Bright orange color, sweet-bitter and sparkling taste.

Variation of the Spritz with Campari instead of Aperol. Ruby red color and decidedly more bitter and dry taste.

Iconic Italian cocktail, strong and bitter. Equal parts Gin, Red Vermouth, and Campari. Served with ice and orange peel.

The father of the Negroni, but lighter. Red Vermouth, Campari, and soda. Refreshing and bitter.

Negroni 'sbagliato' in which gin is replaced by prosecco. Lighter and more sparkling than the original.

Fresh Cuban cocktail with white rum, sugar, lime juice, soda, and fresh mint. Sweet and thirst-quenching.

Elegant and dry cocktail based on gin and dry vermouth. Served in a chilled coupe glass with an olive or lemon twist.

Variant of the Martini Cocktail that uses vodka instead of gin. Cleaner and more neutral taste.

French wine-based aperitif. Fruity and floral. Served very cold.

Light and fragrant cocktail from Alto Adige. Prosecco, elderflower syrup, soda, and mint. Very refreshing.

Classic long drinks based on gin mixed with tonic water (bitter) or lemon soda (sweet). Served with ice.

Selection of international tasting spirits.

Small glass of spirit to be drunk in one go.

Selection of typical cured meats and cheeses from the Lazio region. Served with honey or jams and pickled vegetables. Ideal for sharing.

Assortment of fried specialties (like supplì or croquettes) and toasted bread slices with toppings (bruschetta). Rustic and flavorful appetizer.

Thin bread baked with oil and rosemary, stuffed with high-quality cured ham. Simple but tasty.

Classic Roman street food: fried rice croquette with tomato and a mozzarella heart (supplì) accompanied by a savory potato croquette with guanciale.

Large platter of artisanal cured meats and cheeses from Lazio. Includes rare and local varieties, served with mustards and jams to enhance their flavor.

Sweet Guarcino cured ham accompanied by warm rosemary focaccia and a pecorino cheese cream. A rich and savory appetizer.

Original Roman supplì recipe. Rice seasoned with a rich ragout of chicken offal and buffalo mozzarella, breaded and fried. Historic and intense flavor.

Meatballs made from shredded boiled meat, typical of kitchen recycling. Served with green sauce made from parsley and anchovies.

Toasted bread croutons topped with coratella (lamb offal stewed with onion/artichokes) and pecorino cream. A humble traditional Roman dish with a strong flavor.

Whole fresh mozzarella. Soft and milky stretched curd cheese. Served simply to appreciate its freshness.

Fresh cheese similar to mozzarella but with a creamy stracciatella heart. Rich and buttery.

Short pasta dressed with a veal and mushroom ragout. Forest flavor and tender meat.

Fresh, long, thin egg pasta dressed with a thyme-flavored duck ragout. Refined and flavorful dish.

The king of Roman cuisine. High-quality spaghetti dressed with a cream of egg yolk, pecorino romano, black pepper, and crispy guanciale. No cream.

Luxurious version of classic carbonara with the addition of truffle. The aroma of truffle pairs with the creaminess of the egg and the savoriness of the guanciale.

Long hollow pasta dressed with tomato sauce, crispy guanciale, and pecorino. Strong and slightly spicy flavor.

Modern take on the classic Cacio e Pepe. Fresh pasta with pecorino cheese cream enriched with pistachios and fresh lime notes.

Classic Italian stuffed pasta with ricotta and spinach. Dressed with a simple and fragrant roasted tomato and basil sauce.

Typical Lazio veal rolls, stuffed with ham fat and spices. Skewered, they are juicy and flavorful.

Roasted guinea fowl breast, a prized white meat similar to chicken but more flavorful. Served with mushrooms.

Grilled or pan-fried lamb chops (scottadito), simply seasoned with lemon and thyme. Tender and flavorful meat.

Meatballs in tomato sauce, a classic Italian comfort food. Served with a crispy pecorino cheese wafer.

Veal sweetbreads (delicate offal) glazed with sweet Marsala wine. Rich dish with a soft and creamy texture.

Squid stuffed with vegetables and melting cheese, served on a sauce based on peppers and dried fruit (romesco). An elaborate fish main course.

Gourmet burger made from high-quality Angus beef. Served with French fries and homemade buns. Juicy and rich.

Prized, very tender and lean Scottish beef fillet. Served with herb butter and Maldon salt.

Sliced beef steak (tagliata). Served with grated smoked ricotta and crispy leeks. A classic Italian way to serve meat.

Beef steak with good marbling of fat, making it very flavorful and juicy on the grill.

Traditional layered spoon dessert. Sponge cake soaked in liqueur (often red Alchermes) alternated with pastry cream and chocolate cream.

Typical tart from the Jewish ghetto of Rome. Shortcrust pastry filled with sheep's ricotta and visciole (sour wild cherries).

Foamy cream prepared by whipping egg yolks, sugar, and Marsala wine in a double boiler. Served hot or warm with biscuits.

Dessert made with fine dark chocolate with a crunchy texture (crumble) paired with soft sweet whipped cream (Chantilly).

The most famous Italian dessert. Ladyfingers soaked in coffee, layers of mascarpone cream, and cocoa powder. Creamy and energizing.

Rich and savory international breakfast. Includes eggs, meat (bacon/sausage), vegetables, and bread. Very substantial.

Poached eggs served on toast with hollandaise sauce (creamy and buttery). You can choose meat or fish accompaniment.

Flaky butter croissant, light and fragrant. Typical sweet breakfast.

Filled croissants with sweet creams or jam. Delicious and soft.

Shortcrust pastry slice with sweet ricotta filling and sour cherries. A Roman classic.

Shortcrust pastry tart with apricot jam. Simple and homemade.

Slice of soft everyday cake, ideal for dipping in milk or coffee.

Large American-style cookie with chocolate chips. Crispy edges and soft center.

Bread soaked in egg and milk, then fried in butter and served with fresh berries. Sweet and rich.

Cup of thick and creamy Greek yogurt served with crunchy cereal (muesli).

Greek yogurt with cereal and added fresh berries for a touch of acidity and sweetness.

Selection of fresh fruit cut into pieces. Light and healthy.

Bowl based on frozen Açai berry puree, garnished with fresh fruit and cereal. Fresh, sorbet-like density, and nutritious.

Hot oat soup cooked in milk or water. Garnished with fruit. A comforting and fiber-rich dish.

Soft, stacked fritters, served with hazelnut cream and fresh fruit. Sweet and substantial breakfast.

Beaten eggs cooked in a pan and folded over themselves. Soft and served hot, customizable with various ingredients.

Choice of cooked eggs. Served with toast.

Toast with mashed or sliced avocado, smoked salmon, and boiled eggs. A modern brunch classic.

Filled buns or savory croissants with cold cuts and cheese. Ideal for a quick lunch or snack.