Osteria Bonelli

Wide, flat, egg pasta, served with a rich wild boar ragù. The flavor is intense, wild, and very savory, typical of rustic Tuscan and Lazio cuisine. The rough pasta perfectly holds the sauce.

A Roman classic prepared with egg yolk, Pecorino Romano cheese, crispy guanciale, and black pepper. The sauce is creamy and rich without the use of cream. Strong and savory flavor.

Soft potato gnocchi served with a sauce of tomato, guanciale, and Pecorino. A perfect balance between the sweetness of the tomato, the saltiness of the pork, and the spiciness of the chili.

Thick spaghetti cooked on a 'chitarra' (guitar) pasta maker, dressed with crispy guanciale, Pecorino Romano, and black pepper. Often called 'white Amatriciana', it is rich, savory, and very flavorful.

Pasta stuffed with a mix of bitter chicory and creamy buffalo cheese. Served with a spicy tomato sauce (arrabbiata) and a sprinkle of pecorino cheese.

Beef cut (diaphragm) quickly cooked in a pan. It is a very flavorful and juicy meat, with a tender but fibrous texture.

Lightly breaded calamari rings fried until golden and crispy. Served hot, often with a lemon wedge. Light and tasty.

Roasted pork shank served whole with the bone. The meat is slow-cooked until very tender and succulent, often served with potatoes.

Beef cooked very slowly in local Cesanese red wine. The meat becomes very tender and rich in flavor, served with its cooking juices and potatoes.

Tender pieces of veal slowly stewed with potatoes in a flavorful sauce. A home-style dish, tender and comforting.

Simply grilled veal liver. It has a characteristic iron flavor and a soft texture. Often seasoned only with oil and lemon.

White meat (rabbit or guinea fowl) stewed with wine, vinegar, aromatic herbs (rosemary, garlic), and sometimes olives or tomato. Rustic and aromatic flavor.

Soft meat meatballs cooked in tomato sauce, served with a hollowed-out zucchini stuffed with meat or vegetables. A rich and complete dish.

Thin veal slices cooked in a pan with prosciutto and sage, deglazed with white wine. A typical Roman dish, flavorful and quick.

Cold boiled meat cut into pieces and dressed like a salad with fresh vegetables. A light but nutritious dish, typical of using leftover boiled meat.

Tripe stewed for a long time in tomato sauce with Roman mint and plenty of Pecorino cheese. A traditional humble dish with a very strong flavor and soft texture.

Thin slice of meat (usually beef or veal) dipped in egg and breadcrumbs, then fried. Crispy outside and tender inside, similar to a cutlet.

A mixed dish of meat cooked in tomato sauce: a beef roll, a sausage, and a pork rib (spuntatura). Perfect for tasting different classic Roman meats.

Pork sausage browned in a pan and deglazed with white wine. Simple, juicy, and rich in flavor.

Whole artichokes, cleaned and cooked upside down with oil, garlic, parsley, and mint. Tender and fragrant, a symbol of Roman cuisine.

Potato sticks, fried. Crispy and golden, the classic side dish par excellence.

Dark leafy green vegetable, first boiled and then sautéed in a pan with oil, garlic, and chili pepper. Bitter and spicy flavor.

Boiled chard served with boiled potatoes, dressed with oil and salt. A simple, sweet, and delicate side dish.

Escarole salad stewed in a pan with black olives and sometimes capers. Sweet and bitter flavor with a soft texture.

Catalogna chicory sprouts served raw, cut into strips and dressed with a sauce of anchovies, garlic, and vinegar. Very fresh and crunchy.

Boiled veal cartilage, thinly sliced and marinated with vinegar, oil, and vegetables. Gelatinous and crunchy texture, fresh and tangy flavor.

Smoked fresh cheese wrapped in speck and heated until melted. Smoked and savory flavor.

Fresh buffalo mozzarella from Campania. Elastic exterior and soft, milky interior that releases milk when cut. Sweet and milky flavor.

Aged cured meat made from the pork neck, typical of Umbria. Spicy flavor and a soft texture that melts in your mouth.

Fresh cheese with a creamy heart (stracciatella) served with salted anchovy fillets. Perfect contrast between the sweetness of the milk and the saltiness of the fish.

Fried or roasted chicken wings. Crispy skin and juicy meat, ideal for eating with your hands.

Whole fresh anchovies, floured and fried. Small, crispy, and flavorful, they are eaten whole.

Giant pitted green olives, stuffed with seasoned minced meat, breaded and fried. A classic Italian treat, crispy outside and soft inside.

Zucchini flowers stuffed with mozzarella and anchovy, battered and fried. Crispy, with a melted and flavorful center.

Sandwich made with white bread stuffed with mozzarella, dipped in egg, and fried. Golden and crispy with melted cheese inside.

Fried polenta pieces served with a rich sausage sauce. A rustic and hearty appetizer.

Breaded and fried strips of chicken breast. Crispy and golden, loved by everyone.

Typical Roman fried rice croquette, elongated in shape. Seasoned risotto, breaded and fried, traditionally with a melted mozzarella center.

Fried fritter made with salt cod (salted cod) and potatoes or batter. Delicate sea flavor and soft texture.

Mixed vegetables (often zucchini) fried and then marinated with vinegar, garlic, and mint. A fresh and aromatic appetizer.

Slice of toasted bread topped with creamy stracciatella cheese and anchovy fillets. Simple but rich in flavor.

Desalted cod fillet coated in a crispy batter and fried. A Roman street food classic, juicy inside.