Osteria Bacco

High-quality raw beef, finely chopped by hand. Seasoned with a classic mix of oil, lemon, and spices to enhance its natural flavor.

Classic Lazio dish prepared according to tradition. Can be served Roman-style (stewed with mint and garlic) or Jewish-style (fried and crispy).

Egg breaded in Japanese panko and fried until golden. Served on a soft parmesan foam and garnished with crispy speck.

Fresh zucchini flowers battered and fried. The filling is a classic combination of melted mozzarella and flavorful anchovies.

A mix of fried vegetables and specialties. Includes zucchini flowers, Ascolana olives, and golden, crispy artichokes.

Prized San Daniele cured ham, served with fresh and juicy buffalo mozzarella. An Italian appetizer par excellence.

An assorted platter with the best local cured meats and cheeses. Ideal for sharing to taste different varieties.

Very thin slices of raw beef fillet. The dish is enhanced by the intense aroma of truffle and aromatic herbs.

Flan of fried eggplants layered with tomato sauce, mozzarella, and parmesan. Baked until golden.

Raw salmon cut into cubes and combined with the creaminess of avocado. A fresh and light appetizer.

Fresh raw tuna prepared as tartare, served with pieces of sweet mango. The sweet-salty contrast is highly appreciated.

Delicate raw sea bass, marinated with fresh lime juice and mint. An aromatic and refreshing dish.

Raw red prawns finely beaten. Dressed with a special licorice salt that gives a sweet and aromatic note.

Very fresh crustaceans served raw. The price is calculated by weight (per 100g). Sweetness and intense sea flavor.

A large tasting platter with the best of raw fish. Includes crustaceans, tartare, and mixed carpaccio.

Thinly sliced raw fish: amberjack, salmon, and tuna. Lightly dressed to not overpower the fish's taste.

Prized mollusk served raw in its shell, often with lemon. Iodic flavor and fleshy texture.

Grilled octopus tentacles until crispy outside and tender inside. Accompanied by a typical Roman bread and tomato salad.

Small octopuses slowly stewed in a tomato, caper, and olive sauce. Served with toasted bread for dipping.

Fried shrimp in a light and crispy batter (tempura). Served with a sweet red onion cream and fresh yogurt sauce.

Mixed boiled seafood and mollusks served warm. Dressed with oil, lemon, and parsley.

Mollusks sautéed in a pan with oil, garlic, and white wine (or tomato). A simple but flavorful sea dish.

Oven-baked scampi with an aromatic breading that forms a golden crust. Price calculated by weight.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan. Baked, rich, and hearty.

Large-format short pasta served with artichokes, crispy guanciale, and flavorful caciocavallo cheese shavings.

Thick spaghetti with sweet Piennolo cherry tomatoes and fresh buffalo mozzarella added at the end of cooking. Fragrant with basil.

Ricotta and spinach stuffed ravioli, simply dressed with melted butter and sage. A delicate classic.

Large tortelli filled with lamb, served on a parmesan cream and decorated with crispy artichokes.

Creamy risotto cooked with fine porcini mushrooms. Finished with crispy speck strips for contrast.

Classic seafood dish with thick spaghetti and clams sautéed in white sauce with garlic, oil, and parsley.

Long egg pasta with sea bass pulp, zucchini flowers, and a sprinkle of bottarga (dried fish roe) for saltiness.

Fresh pasta served with crab pulp. A first course with a sweet and refined sea flavor.

Tagliolini with chopped langoustines and zucchini flowers. A delicate and elegant combination.

Stuffed pasta with a fresh fish dough. Usually served with a light seafood sauce.

Thick fresh pasta served with lobster (often half a lobster on the plate) and cherry tomato sauce.

Risotto cooked in fish broth with a mix of seafood (mussels, clams, shrimp, calamari).

Rice mantecato with a dense and flavorful cream made from scampi (often called 'shrimp cream').

Yellow saffron risotto enriched with shrimp and zucchini flowers. A colorful and fragrant dish.

Small gnocchi with calamari, Pachino tomatoes, and lemon zest. A fresh and tasty first course.

Young beef T-bone steak, cooked on the grill. Price by weight. Tender and juicy meat.

Prized and tender cut of grilled beef, served with sautéed porcini mushrooms.

Rich dish with various types of meat cooked on the grill: beef, lamb, chicken, and sausage.

Sliced cuberoll steak served on a bed of arugula with Grana cheese shavings.

Lamb chops to be eaten by hand ('scottadito') grilled or fried golden.

Chicken marinated with tandoori spices (Indian style) and cooked in the oven or on the grill. Accompanied by a refreshing yogurt sauce.

Selection of grilled fish and crustaceans: sea bass, calamari, king prawns, and octopus.

Lightly seared tuna (tataki) with a seed crust. Served with salad and reduced soy sauce.

Oven-baked fish fillet covered with a crispy layer of potatoes, zucchini flowers, and almonds.

Classic fried calamari rings and shrimp. Crispy and dry, usually served with lemon.

Salmon fillet cooked with an aromatic crust. Accompanied by smoked potatoes.

Classic Roman Pinsa with tomato sauce, mozzarella, and fresh basil. Simple and tasty.

Margherita base Pinsa enriched with salted anchovy fillets.

Pinsa inspired by the eggplant parmigiana dish, with tomato, mozzarella, and eggplant.

Pinsa with spicy salami. Strong and slightly spicy flavor.

White Pinsa (no tomato) with mozzarella and cooked ham. Delicate and loved by all.

Margherita base topped with slices of cured ham added at the end of cooking.

Pinsa with tuna and red onion. A classic combination with a strong flavor.

White Pinsa for cheese lovers, with a mix of four creamy and flavorful varieties.

Pinsa with a mix of grilled or baked seasonal vegetables.

Rustic white Pinsa with crumbled sausage, baked potatoes, and rosemary.

Typical Roman white Pinsa with mozzarella, zucchini flowers, and salted anchovies.

Rich Pinsa with mushrooms, cooked ham, hard-boiled egg, and sometimes artichoke hearts.