Osteria A Piedi Pari

A classic Italian starter with a selection of mixed cured meats and fresh buffalo mozzarella. Savory and milky taste. Pairs perfectly with homemade bread.

A rich mixed appetizer featuring Roman specialties like "nervetti" (veal cartilage) and tripe, along with cured meats, cheeses, and vegetables. A complete experience of traditional flavors, ideal for sharing.

Thin slices of aged beef served with fresh rocket and Grana cheese shavings. A light, fresh, and flavorful dish.

Fresh salad of tomato and mozzarella, dressed with olive oil and basil. Simple, light, and refreshing.

A selection of cheeses served with spices or jams. Ideal for those who love contrasting flavors between dairy and aromatics.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an unmistakable fresh milk flavor.

The classic combination of savory aged prosciutto and the sweetness of buffalo mozzarella.

Fresh summer dish combining the sweetness of melon with the saltiness of prosciutto. A highly appreciated flavor contrast.

Portion of mixed bread to accompany the meal.

Pasta seasoned with tomato sauce, crispy guanciale, and Pecorino Romano. Bold, savory, and slightly spicy flavor.

Famous Roman dish with eggs, guanciale, Pecorino Romano, and black pepper. Creamy and full of flavor, without cream.

Homemade egg pasta seasoned with sweet cherry tomatoes and flavorful porcini mushrooms. A dish with balanced earthy flavors.

Typical Lazio fresh pasta seasoned with spicy tomato sauce, garlic, and parsley. Intense and lively flavor.

Potato gnocchi served in a creamy sauce made from four types of cheese. Rich, smooth, and very flavorful.

Potato gnocchi seasoned with tomato, mozzarella, and basil, then baked. Stringy and delicious.

Considered the ancestor of Carbonara and Amatriciana, it's pasta seasoned with guanciale, Pecorino Romano, and pepper, without eggs or tomato. Savory and intense flavor.

Ear-shaped short pasta seasoned with fresh cherry tomatoes, aromatic mint, and pecorino. A fresh and fragrant first course.

Long, wide egg pasta served with a rich wild boar ragu. Robust and wild flavor.

Classic Italian pasta with tomato sauce and basil. Simple and loved by all.

Symbolic dish of Rome, fresh long pasta seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Savory and spicy.

Short ridged pasta seasoned with a rich sauce combining Roman flavors of guanciale and pecorino with porcini mushrooms and tomato.

Egg pasta seasoned with a very rich and creamy sauce based on cheeses, artichokes, and crispy guanciale. Intense and enveloping flavor.

Egg pasta with asparagus, cherry tomatoes, guanciale, and pecorino cheese. A balance between the sweetness of the vegetables and the savoriness of the guanciale.

Pasta with puntarelle (typical Roman chicory sprouts), cherry tomatoes, and guanciale. A dish with a characteristic, slightly bitter flavor.

Pizza folded in half like a calzone and baked, filled with mushrooms, sausage, and stringy mozzarella. Flavorful and hearty.

Classic calzone filled with tomato and mozzarella. Simple and tasty.

Calzone filled with flavorful sausage and mozzarella. Rich meat and cheese taste.

Toasted bread rubbed with garlic and drizzled with olive oil. Crispy and flavorful.

Assortment of toasted bread with various toppings, such as tomatoes, vegetables, or creams.

Toasted bread seasoned with sautéed mushrooms.

Warm toasted bread with a slice of fine lard that melts slightly. Sweet and delicate taste.

Bruschetta topped with eggplant prepared in oil or grilled.

Toasted bread spread with 'nduja, a spicy, spreadable Calabrian salami.

Bruschetta with olive paste or chopped olives.

The classic bruschetta with diced cherry tomatoes, oil, salt, and basil.

Toasted bread served with prosciutto.

Bruschetta flavored with truffle sauce. Intense and prized flavor.

Breaded and fried rice balls with various fillings. Crispy outside and soft inside.

Breaded and fried potato puree cylinders. A classic hot appetizer.

Fresh artichokes battered or floured and fried. Crispy and flavorful.

Desalted, battered, and fried fish fillet (cod). Typical of Roman tradition.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried.

An assortment of typical fried items including various types of arancini with Roman pasta flavors, mini mozzarella balls, and croquettes.

Traditional selection of hot fried appetizers.

Breaded and fried mini mozzarella balls with a melted center.

Green olives, pitted, stuffed with meat, breaded, and fried.

Classic stick-cut french fries, fried.

Small fried pizza dough discs seasoned with tomato and cheese.

Fried rice croquette with tomato and a mozzarella center, breaded and fried. King of Roman street food.

Special white pizza topped with fine lard and baked potatoes. Rich and enveloping flavor.

Pizza typically with mozzarella, mushrooms, and sausage. Earthy and autumnal flavor.

White or red base pizza topped raw with bresaola, fresh rocket, and grana shavings.

Pizza with sausage and sautéed broccolini. A classic and very flavorful Roman combination.

Pizza with buffalo mozzarella and pachino tomatoes. Fresh and tasty.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

White pizza with zucchini flowers and anchovies. A classic Roman combination, flavorful and delicate.

Simple white pizza with oil and salt (or rosemary).

Warm focaccia served with slices of lard that melt on top.

Focaccia topped with abundant grated or shaved Pecorino Romano.

Simple focaccia accompanied by prosciutto.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, and other cheeses).

Pizza with tomato, mozzarella, and champignon mushrooms.

Premium pizza with porcini mushrooms. Fragrant and flavorful.

The queen of pizzas: tomato, mozzarella, and basil.

Margherita pizza enriched with slices of prosciutto.

Simple red pizza with tomato, garlic, oil, and oregano. No mozzarella.

Pizza with tomato, mozzarella, and anchovies.

Vegetarian pizza with mixed seasonal vegetables (e.g., zucchini, eggplant, peppers).

Pizza reminiscent of eggplant parmigiana: tomato, mozzarella, fried eggplant, and parmesan.

Pizza with a smoky flavor thanks to provola cheese and speck (smoked ham).

Pizza with tomato, mozzarella, and cooked ham.

White pizza with mozzarella and smoked salmon.

A smaller version of the classic margherita pizza, suitable for children.

Baby margherita pizza with added wurstel.

Pizza seasoned with the ingredients of the namesake pasta: tomato, guanciale, and pecorino.

White pizza with mozzarella, egg, guanciale, pecorino, and pepper.

Pizza seasoned with the sauce of 'Coda alla Vaccinara', a typical Roman oxtail stew.

Rustic pizza with beans and pork rind, a traditional peasant dish.

Pizza with puntarelle (chicory) and anchovies. Fresh and flavorful.

Pizza with Roman-style tripe (in sauce with mint and pecorino).

Thick and creamy chickpea soup with short pasta. A traditional comfort food.

Traditional bean and pasta soup. Rustic and flavorful.

A simple but very tasty dish, with pasta cooked together with potatoes until creamy.

Cod stewed in a pan with tomato, onion, and olives. Typical Roman dish.

Grilled beef cut. Juicy and flavorful.

Oxtail slowly stewed with tomato, celery, and spices. The meat becomes very tender.

Grilled lamb chops, to be eaten piping hot ('scottadito').

Breaded and fried lamb chops. Crispy outside and tender inside.

Bean stew with pork rind in tomato sauce. A rich and hearty dish.

Large mixed salad enriched with tuna.

Large mixed salad with buffalo mozzarella.

Large mixed salad with grilled chicken breast.

Cold salad of boiled veal cartilage, typical of peasant tradition.

Stewed chicken cooked with peppers. A classic Roman dish for Ferragosto.

Thin slices of veal with prosciutto and sage, cooked in white wine. Tender and flavorful.

Veal pieces cooked in a pan with onion and deglazed with white wine.

Beef strips quickly sautéed and served with rocket and cherry tomatoes.

Roman-style tripe cooked slowly in tomato sauce, mint, and abundant pecorino.

Boiled broccolini then sautéed in a pan with garlic, oil, and chili pepper.

Whole fried artichokes opened like a flower, crispy like potato chips. Jewish-Roman specialty.

Artichokes cooked in a pan with garlic, parsley, and mint. Tender and aromatic.

Chicory boiled and sautéed in a pan with garlic and chili pepper. Bitter and spicy taste.

Fresh salad with seasonal vegetables.

Diced potatoes roasted in the oven with rosemary.

Catalogna chicory sprouts served raw with anchovy and garlic sauce. Crunchy and fresh.

Leafy vegetables sautéed in a pan with olives and capers.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled.

Traditional dry biscuits from Lazio, ideal for dipping in wine.

Creamy spoon dessert with a caramelized sugar crust on top.

Portion of ice cream served in a glass.

Classic spoon desserts based on cream and milk.

Fresh, icy, and digestive fruit dessert.

Sphere-shaped ice cream covered in cocoa or sprinkles.

Famous Italian dessert with ladyfingers, coffee, and mascarpone cream.

Warm cake, often with a soft center or fruit filling.

Slice of classic homemade cake. The ricotta and sour cherry is typical of Jewish-Roman tradition.

Slice of fresh watermelon.

Slices of fresh pineapple.

Cup of fresh strawberries dressed with lemon juice and sugar.

Cup of fresh strawberries served with whipped cream.

Slices of fresh melon.

Italian espresso.

Alternatives to classic coffee.

Decaffeinated espresso.

Espresso with foamed milk.

Alcoholic aperitif based on Prosecco, bitter (Aperol or Campari), and soda.

Bitter digestive liqueur made from gentian roots.

Grappa aged in wooden barrels, amber color and smooth taste.

Important Calabrian amaro based on herbs and citrus fruits.

Sweet lemon liqueur, served cold.

Distillate from Scottish cereals.

Herbal digestive liqueur.

Treated water served in a bottle or carafe.

Treated sparkling water.

Carbonated cola beverage.

Sugar-free carbonated cola beverage.

Coca-Cola served on tap.

Carbonated orange beverage.

Historic Italian carbonated drink, sweet and lemony.

Refreshing lemon drink.

Classic Italian aromatic and sparkling beverage.

Aperitif cocktail.

Bottle of sparkling white wine.

Sparkling red wine typical of the Castelli Romani, sweet and light.

House wine in a carafe.

House red wine, a blend of Montepulciano and Sangiovese. Versatile and suitable for meat dishes.

House still white wine. Fresh and light.

House sparkling white wine. Lively and thirst-quenching.

Glass of house white wine.

Glass of sparkling white wine.

Glass of house red wine.

Tuscan red wine based on Sangiovese. Robust and fruity.

Intense, full-bodied, and spicy Sicilian red wine.

Structured and tannic Apulian red wine.

Full-bodied Apulian red wine, alcoholic with jam notes.

Full-bodied Friulian red wine with a slightly herbaceous taste.

Local red wine.

Umbrian red wine.

Indigenous white wine from Lazio. Fresh, savory, and fruity.

Elegant and structured international white wine.

Aromatic white wine from Northern Italy. Intense aroma of roses and lychee.

Classic Umbrian white wine, dry and harmonious.

White wine from central Italy, fresh and with good acidity.

Structured, savory, and mineral white wine from Marche.

Local white wine.