Osteria Angelino dal 1899

Large, fleshy green olives served with pieces of aged sheep's cheese. A pleasant contrast between the salty cheese and the sweetness of the olive. Perfect for nibbling by hand.

Breaded and fried pecorino cheese, served on a sweet pea cream. Crispy outside and melting inside, with a balance between saltiness and sweetness. A warm and indulgent appetizer.

Slices of toasted bread seasoned with sweet cherry tomatoes and flakes of salty pecorino cheese. Crispy and flavorful, it represents the simple flavors of Roman cuisine. Ideal as a light starter.

Smoked cheese bites wrapped in crispy pancetta. An explosion of smoky and salty flavors with a stringy texture. Enjoyed warm in one bite.

Soft meatball slow-cooked in a rich tomato sauce. Homestyle and comforting flavor, typical of Sunday lunch. Eaten by scooping up the sauce with bread.

Zucchini flower stuffed with mozzarella and anchovy, fried in a light batter. The delicate flavor of the flower meets the saltiness of the anchovy and the creaminess of the cheese. A classic of Roman street food.

Small soft rolls filled with vegetables sautéed in a pan with garlic and chili. The bitter taste of the chicory is balanced by the sweetness of the bread. A delicious and rustic snack.

Selection of aged pork neck cured meat served with warm focaccia. The capocollo is flavorful and spicy, perfect with the soft bread. Ideal for sharing.

Fresh salad of thinly sliced raw artichokes, dressed with lemon and cheese. Crispy and aromatic, with a touch of sweetness from honey. A light dish that enhances the quality of the vegetable.

Crispy puff pastry filled with artichokes cooked with mint and soft ricotta cheese. A combination of crispy and creamy textures. A warm and flavorful appetizer.

Pork cheek slow-cooked with balsamic vinegar for a sweet and sour taste. The meat is tender and rich, balanced by the freshness of the salad. A dish with an intense and unique flavor.

Fresh, lightly aged sheep's cheese, served with peppery arugula and tomatoes. Milky and delicate taste with a fresh side. A simple and light dish.

Prized local cured ham served with fresh and juicy buffalo mozzarella. The saltiness of the ham perfectly complements the sweetness of the buffalo milk. A high-quality classic Italian pairing.

Large slice of toasted bread topped with creamy cheese and salted anchovies. A sharp contrast between the sweet creaminess of stracciatella and the saltiness of the fish. Rustic and very tasty.

Salt-cured cod fillet, desalted and fried in a crispy batter. Served with a creamy and slightly spicy sauce. Soft fish inside with a golden crust.

Toasted bread topped with sautéed vegetables, smoked cheese, and olives. A mix of strong and typically Roman flavors. Rich and satisfying.

A large mixed platter with cured meats, meatballs, cheeses, pickled vegetables, and bruschettas. Offers a complete overview of the house appetizers. Perfect for sharing in the center of the table.

Long pasta seasoned with a red sauce based on tomato and crispy guanciale. Savory and slightly fatty thanks to pecorino cheese. A pillar of Roman cuisine.

Pasta seasoned with a cream of egg yolks, pecorino cheese, and pepper, enriched with crispy guanciale. Rich, creamy, and very flavorful. Does not contain cream.

Considered the ancestor of Carbonara and Amatriciana, it's a 'white' pasta with guanciale and plenty of pecorino. Intense cheese and aged pork flavor with a strong pepper note. Simple but powerful.

Fresh egg pasta seasoned with a thick cream of pecorino cheese and a blend of peppers. Spicy and very savory, with a coating texture. An absolute classic to be enjoyed hot.

A rich dish combining the ingredients of Carbonara and Amatriciana with the addition of sausage. Very hearty, flavorful, and creamy. A true explosion of Roman flavor.

Layers of fresh baked pasta with a white cheese and pepper sauce, enriched with crispy artichokes. A modern and tasty reinterpretation of traditional lasagna. Soft inside with a golden crust.

Thin slices of veal quickly cooked with ham and a sage leaf, deglazed with white wine. Tender and flavorful meat with an aromatic scent. Served with their own sauce.

Tender prime cut of beef, from a cross of selected breeds. Intense meat flavor, served with a delicate bean puree. Rare or medium cooking is recommended.

Grilled young lamb chops, to be eaten very hot ('scottadito'). The meat is tender, juicy, and fragrant with herbs. A typical dish for Roman holidays and Sundays.

Hand-cut raw Piedmontese beef tartare, seasoned with rich and crunchy ingredients. The fresh meat contrasts with the warm cheese sauce and fried artichokes. For raw meat lovers.

Gourmet burger incorporating the flavors of carbonara pasta. Juicy meat paired with egg cream, cheese, and crispy guanciale. A rich and very flavorful sandwich.

Whole young chicken opened and cooked under weight to make it crispy and well-cooked. Flavored with citrus and spices for a vibrant taste. The skin is golden and flavorful.

Melted smoked cheese served on typical Roman vegetables. A rich and stringy vegetarian dish with various textures. Flavorful and satisfying.

Young pork meat slow-cooked until very tender with crispy skin. Served with herb sauce and potatoes. A substantial and traditional main course.

Typical winter salad of crispy and curly chicory sprouts. Dressed with an emulsified sauce of anchovies, garlic, and vinegar. Fresh, bitter, and savory taste.

Local version of Caesar Salad with chicken, shaved cheese, and croutons. A fresh and nutritious single dish. Ideal for a light yet complete lunch.

Simple mix of fresh green leaves. A light and refreshing side dish to cleanse the palate.

Potatoes cut into pieces and roasted with oil and rosemary. Crispy outside and soft inside. The classic side dish for meat.

Dark leafy green vegetable blanched and then sautéed in a pan with garlic and chili. Bitter and spicy flavor. Very healthy and tasty.

Whole artichoke cleaned and cooked upside down with mint, garlic, and oil. Soft and very aromatic. Eaten leaf by leaf down to the tender heart.

Baked escarole flan in the Neapolitan style with olives, raisins, and pine nuts. Complex flavor combining bitter, sweet, and salty. Rich and flavorful.

Portion of fresh bread to accompany the meal. Essential for 'making the plate clean' with the sauces from the dishes.

The most famous Italian dessert, made with layers of coffee-soaked biscuits and sweet cheese cream. Dusted with bitter cocoa. Soft, creamy, and invigorating.

Dry and crunchy cookies served with a sweet dessert wine. The cookies are dipped in the wine to soften them. A traditional and convivial end to a meal.

Selection of sheep's cheeses served with sweet sauces for contrast. Allows you to savor different intensities of pecorino flavor. Excellent for those who prefer savory over sweet.

Light choux pastry filled with sweet and delicate ricotta cream. Soft as a cloud and not too sweet. An elegant and light dessert.

Whipped dark chocolate mousse enriched with olive oil and salt. The oil enhances the cocoa flavor while the salt creates an interesting contrast. For true chocolate lovers.