Osteria al 31

A dense and comforting soup from the peasant tradition, prepared with stale bread cooked in broth. Enriched with fresh chard and squids for a taste of sea and land. Soft texture and delicate flavor.

An appetizer that combines the decisive flavor of cod with the creaminess of taleggio cheese. Served warm with soft polenta. A balance of savory and enveloping flavors.

Very fresh raw tuna cut with a knife, dressed with eggplant and soy sauce. Almonds add a crunchy note and chives add freshness. A light and aromatic dish.

Small meatball served with the classic Genovese sauce based on stewed onions. Accompanied by a sweet and sour eggplant chutney. Rich and succulent taste.

A selection of Italian regional cold cuts and cheeses. Ideal for sharing as an appetizer. Pairs perfectly with rustic bread and a glass of wine.

Very thin slices of marinated raw beef. Dressed with a classic green sauce based on parsley, herbs, and capers. Fresh, light, and flavorful.

Tripe slowly stewed in a rich tomato, mint, and pecorino romano sauce. A typical dish of Roman peasant cuisine, very flavorful and tender in texture. To be enjoyed with bread for dipping.

Fresh reinterpretation of Tuscan bread salad with buffalo mozzarella and three varieties of cherry tomatoes. Dressed with extra virgin olive oil and basil. A summery and refreshing dish.

Artisanally smoked salmon served on toasted bread. Accompanied by a pine-scented butter that gives a unique balsamic note. Smoked and delicate flavor.

Raw Fassona Piedmontese beef, hand-cut. Served with crispy bread chips and a colorful beetroot mayonnaise. A refined and spectacular appetizer.

Thin slices of boiled veal served cold, covered with a creamy sauce of tuna, capers, and anchovies. A great classic of Italian cuisine, smooth and flavorful.

Seafood salad dressed with toasted breadcrumbs ('sandy') and herbs. A traditional preparation that enhances the flavor of the fish with a pleasant crunchy texture.

The four pillars of Roman cuisine. Choose from Carbonara (egg, pecorino, guanciale), Amatriciana (tomato, guanciale, pecorino), Gricia (Amatriciana without tomato) or Cacio e pepe (pecorino and black pepper). Intense and traditional flavors.

Thick spaghetti served with clams and delicate zucchini flowers. A classic seafood first course, fragrant and slightly sweet thanks to the flowers.

Fresh black pasta made with squid ink. Dressed with sweet shrimp, slowly cooked confit cherry tomatoes, and fresh basil. An elegant and colorful seafood dish.

A rich soup based on roasted mushrooms served with pici (thick handmade Tuscan spaghetti) and mackerel. An unusual combination of forest flavors and flavorful blue fish.

Potato gnocchi dressed with a white lamb ragu cooked with plenty of onions (genovese style). Topped with a soft foam of parmesan and sage. Intense and enveloping flavor.

Fresh pasta stuffed with sweet pumpkin, dressed with rosemary-infused butter and orange zest. An autumnal dish with sweet and citrusy notes.

Thick egg pasta dressed with artichokes, crispy guanciale, and pecorino cheese. A triumph of decisive and salty Roman flavors.

Soft gnocchi served with shrimp, pistachio crumble, and stracciatella (creamy heart of burrata). A mix of creamy and crunchy textures.

Ravioli stuffed with chicken cooked 'cacciatora' style (with tomato, wine, and herbs). Sautéed in butter and sage. Flavorful and homemade.

Thick spaghetti dressed with a simple but intense butter and anchovy sauce. Garnished with crispy bread flavored with marjoram and lime. Savory and aromatic.

Large format short pasta served with a saffron sauce, mussels, and lemon zest. A colorful and fragrant seafood dish.

Fresh pasta similar to chitarra spaghetti dressed with a tender octopus ragu and smoked eggplant cream. Intense sea flavor with smoky notes.

Prime cut of lamb served with Jerusalem artichoke cream and pistachio crumble. Tender meat with a decisive flavor, sweetened by the side dish.

Pink-cooked duck breast, accompanied by chard, a spicy note of mustard, and the acidity of raspberry. A sophisticated dish with sweet and sour contrasts.

Prime beef cut into slices, served with baked potatoes and shallots stewed in red wine. A classic main course, rich and juicy.

Octopus cooked with three different techniques to achieve unique textures. Served with purple potato puree and caper powder for savoriness.

Cod fillet served on a sweet pea cream, accompanied by potatoes and fresh mint. A delicate and balanced dish.

Slow-cooked and glazed pork belly, served with ginger-flavored potatoes and blueberries. Very tender and fatty meat with fresh and slightly tart contrasts.

Stuffed poussin served with sweet roasted peppers. Flavorful and juicy white meat, ideal for those who love rustic flavors.

Variant of duck breast served with fruit (apricot), crispy sugar snaps and almonds. A creative and fruity main course.

Roasted and glazed octopus, served with a delicate fennel cream. Taste of the sea with a sweet herbaceous note.

Whole squid stuffed with a soft filling of potatoes and mint. Served on fresh zucchini. A light and fragrant dish.

Prime fish fillet (amberjack) served with sweet carrot cream and a fresh lemon mayonnaise. Fish with white and delicate flesh.

Seasonal vegetables. Chicory and broccoli rabe are sautéed in a pan with garlic and chili (sautéed), typical Roman style. Potatoes are roasted. Excellent as a side for main courses.

Mixed grilled seasonal vegetables (usually zucchini, eggplant, peppers). Light and healthy.

Rich salad with fresh arugula, sweet pears, crunchy walnuts, and cheese shavings. A perfect mix of sweet, savory, and fresh.

Classic Italian salad with fresh tomatoes, mozzarella, and basil. Dressed with olive oil. Simple and very fresh.

Fresh mixed green salad with tomatoes and other raw seasonal vegetables.

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

A modern dessert based on crispy puff pastry (millefeuille), salted caramel cream, and chocolate. A play of textures and sweet-savory flavors.

Small shortcrust pastry tart filled with lemon cream. Fresh, citrusy, and sweet.

Puff pastry filled with cooked apples, raisins, pine nuts, and cinnamon. Served warm, often accompanied by cream or ice cream.

Creamy spoon dessert made with chestnuts. Sweet and autumnal flavor.

Fresh cheese cake on a biscuit base, garnished with berry sauce. Creamy and slightly tart.

Cold and creamy dessert (parfait) flavored with fine saffron and orange. Served with berries for freshness.

Light chocolate mousse served with raspberries. The classic pairing of cocoa intensity and fruit acidity.

Dessert made with fine dark chocolate with fresh raspberries and crunchy crumbs flavored with tonka bean.

Tuscan-inspired cold dessert, with almond biscuits (Cantucci), sweet Vin Santo wine sauce, and gianduja chocolate.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Fine French Champagne.

Sparkling wine from the Loire Valley.

Sicilian fortified wine, aged. Amber color and complex taste.

Traditional Sicilian fortified wine, non-fortified. Unique dry and oxidative taste.

Dark rum from Bermuda, rich and spicy.

Aged rum with the Solera method. Smooth and aromatic.

Peaty Scotch whisky from the island of Islay. Intense smoky notes.

Powerful and complex Japanese whisky, bottled at high proof.

Calabrian artisanal amaro based on herbs and citrus fruits. Mediterranean taste.

Traditional Abruzzese herbal liqueur. Digestif and balanced.

Grappa aged in wooden barrels (barrique). Amber color and smooth taste.

Crystal clear grappa obtained from Amarone pomace. Intense aroma and decisive taste.