La vita è’ n’osteria

Small square egg pasta served in a hot and flavorful broth. A simple and comforting dish, ideal to start the meal.

Minced meat meatballs, soft and juicy, served with tomato sauce. A classic main course of home cooking.

Rustic and thick soup made with beans and pieces of flavorful sausage. A robust and warming dish.

Homemade potato gnocchi, soft and delicate. Seasoned according to Roman tradition, often with meat sauce or tomato sauce.

Desalted cod fillet stewed with tender chickpeas. A classic combination of Friday Roman cuisine.

Roman-style tripe slowly cooked in tomato sauce with mint and pecorino romano. A humble dish but rich in flavor and tradition.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich and festive dish.

Selection of typical cured meats from the Umbria region, such as ham, salami, and capocollo. Served on a platter to share.

Pecorino cheese aged in underground cellars, with an intense and spicy flavor. Accompanied by the sweetness of fig jam.

Assortment of Italian cheeses of different aging and textures. Ideal to enjoy with bread or honey.

Assortment of vegetables preserved in oil, such as artichoke hearts, mushrooms, or eggplant. A classic and tasty appetizer.

Rolled eggplant slices with buffalo mozzarella filling. Served with a fresh basil sauce.

Baked eggplant flan, tomato sauce, mozzarella and parmesan. Soft and oven-baked.

Cannellini beans stewed with tomato, garlic, and sage. A very flavorful rustic Tuscan side dish or appetizer.

Slice of toasted bread topped with diced fresh tomato, garlic, basil, and olive oil. Crispy and fresh.

Toasted bread topped with creamy burrata cheese and sautéed chicory. It combines the sweetness of the dairy product with the bitterness of the vegetable.

Toasted bread served with fresh burrata and tomatoes. A simple appetizer that highlights quality ingredients.

Local variation of bruschetta with the addition of salted anchovies on tomato. Strong and savory flavor.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine. Served with their flavorful broth.

Mussels cooked quickly with plenty of black pepper. A simple, very fragrant and spicy seafood dish.

Long hollow pasta seasoned with tomato sauce, crispy guanciale and pecorino romano. A pillar of Roman cuisine.

Pasta seasoned with a cream of pecorino romano cheese and abundant ground black pepper. Intense and spicy flavor.

Short pasta served with a creamy sauce made from eggs, pecorino cheese, and sautéed guanciale. Rich and flavorful.

Spaghetti sautéed with garlic, olive oil, and crispy crusco pepper. A refined variation of the classic garlic and oil.

Pasta seasoned with spicy sautéed chicory and pecorino cheese. It combines the bitterness of the vegetable with the saltiness of the cheese.

Short pasta seasoned with the rich sauce obtained from long oxtail stewing. Intense meat and tomato flavor.

Short fresh pasta in a rolled shape seasoned with Roman broccoli and crumbled sausage. A tasty winter dish.

Spaghetti served with tomato sauce and small meatballs. A dish loved by adults and children.

Layered baked pasta with ragù, béchamel sauce and cheese. A rich and hearty traditional dish.

Pasta stuffed with fresh ricotta and spinach. Usually seasoned with butter and sage or a light tomato sauce.

Creamy rice served with stewed ossobuco and peas. A complete and very flavorful single dish.

Spaghetti with fresh clams, garlic, oil, and parsley. A classic delicate and fragrant seafood first course.

Spaghetti with a mix of seafood and shellfish in a light tomato sauce. Rich seafood flavor.

Long pasta served with mussels, tomato sauce, and a sprinkle of pecorino. A typical surf and turf combination.

Pieces of chicken stewed with colorful peppers and tomato. The meat is tender and the sauce is very flavorful.

Lamb cooked in a pan with vinegar, rosemary, garlic and anchovies. A typical Roman dish with a strong flavor.

Pork slices with prosciutto and sage, cooked in white wine. A quick and tasty dish.

Classic meatballs slowly cooked in tomato sauce. Soft and ideal for dipping bread into the sauce.

Veal cut with bone, stewed slowly with tomato and sweet peas. The meat is very tender.

Oxtail stewed for a long time with celery, tomato, raisins and pine nuts. A very rich historic Roman dish.

Tripe cut into strips and cooked in tomato sauce, flavored with Roman mint and pecorino. Unique texture and intense flavor.

Grilled beef cut into slices. Usually served rare or medium-cooked, tender and juicy.

Whole calamari cooked on the grill, seasoned with oil and lemon. Light and with a smoky flavor.

Large prawns cooked in a pan, deglazed with white wine. Firm and flavorful flesh.

Fresh salad of sliced tomatoes and buffalo mozzarella from Campania, with basil and oil. Simple and classic.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan baked in the oven. A rich and tasty vegetarian dish.

Large mixed salad enriched with fresh and grilled vegetables. Fresh and light.

Rich salad with a mix of sweet and savory flavors thanks to gorgonzola, pears, and dried fruit. Crispy and flavorful.

Dark leafy green vegetable blanched and then sautéed in a pan with garlic and chili pepper. Pleasantly bitter taste.

Cooked broccoli, served simply with lemon juice or sautéed. Healthy and flavorful vegetable.

Potato sticks fried in boiling oil until golden. Crispy outside and soft inside.

Pieces of potatoes seasoned with rosemary and oil, baked until golden. A classic side dish.

Simple salad of spicy fresh rocket and sweet cherry tomatoes. Dressed with oil and salt.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Soft cake made with fresh apples. A simple and fragrant homemade dessert.

Rich and dense cake made with cocoa or dark chocolate. For chocolate lovers.

Spoon dessert made with cream, sugar, and gelatin. Soft and velvety texture, often served with berry or caramel sauce.

Crispy fried pasta tube, filled with sweet ricotta cream. Often garnished with chopped pistachios or candied fruit.

Fresh bread from the historic Renella bakery in Trastevere. Crispy crust and soft crumb.