Osteria da Fortunata - Cancelleria

Fresh stretched-curd cheese made from buffalo milk. It has a soft and elastic texture and a sweet, milky flavor. Best enjoyed at room temperature.

Fresh salad made with slices of buffalo mozzarella, tomato, and basil. Simply dressed with olive oil. A light and representative appetizer of Italian colors.

Fresh stretched-curd cheese similar to mozzarella but with a creamy stracciatella heart. Served with seasoned toasted bread. Rich flavor and buttery texture.

Long-aged raw ham, hand-sliced. Savory and intense flavor with a tender texture. An Italian cured meat classic.

Mixed meatball slow-cooked in tomato sauce. Soft and flavorful, enriched with aromatic herbs and parmesan. A comforting homemade dish.

Whole artichokes cleaned and cooked in a pan with oil, garlic, and mint. Tender and aromatic, typical of Roman tradition. Eaten whole, including the stem.

Fresh bread served with high-quality extra virgin olive oil. A simple way to appreciate the flavor of new oil. Often served as a snack.

Selection of bread to accompany the meal. Essential for 'fare la scarpetta' with sauces.

Assortment of Roman and Italian fried specialties. Includes supplì, battered vegetables, croquettes, and more. Crispy, hot, and ideal for sharing.

Fried rice croquette with tomato and a melting mozzarella center, breaded and fried. One of Rome's most famous street foods. Crispy outside and soft inside.

Green pitted olives stuffed with minced meat, breaded and fried. A flavorful and appetizing specialty from the Marche region.

Sandwich of sliced bread and mozzarella, dipped in egg and fried. Often enriched with anchovies. Golden and stringy.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A seasonal Roman classic. Delicate flavor with a savory touch.

Whole artichoke fried twice until crispy like a chip. A specialty of Jewish-Roman cuisine. Intense flavor and crumbly texture.

Meatballs made from shredded boiled meat, breaded and fried. Often served with sauces. A traditional way to enjoy boiled meat in a crispy form.

Hot soup prepared with fresh ingredients of the day, typically legumes and pasta. A humble but nutritious and comforting dish, ideal in the cold months.

Layers of fried eggplant interspersed with tomato, mozzarella, and parmesan. An elegant variation of parmigiana. Soft and flavorful.

Braised rabbit with wine, vinegar, aromatic herbs, and olives. Tender meat with a rustic and slightly tangy flavor.

Second course of meatballs in sauce, served as a main course. Hearty and rich in sauce for 'fare la scarpetta' (mopping up sauce with bread).

Meatballs cooked in a white lemon sauce. Fresh and delicate flavor, a lighter alternative to tomato.

Roman-style tripe stewed with tomato, mint, and pecorino. A traditional humble dish, very flavorful with a unique texture.

Veal cutlets cooked with raw ham and sage in white wine. A quick and flavorful dish, an institution of Roman cuisine.

Oxtail stew cooked for hours until the meat falls off the bone. The sauce is dense, with celery and a hint of bitter cocoa.

Roast veal breast baked with potatoes. Tender and juicy meat, flavored with rosemary and garlic.

Lamb or veal offal stewed with artichokes and onion. A dish with a strong and bold flavor, highly appreciated in Roman cuisine.

Young lamb (abbacchio) baked with potatoes. The meat is very tender and flavorful, scented with herbs.

Wild chicory sprouts served raw in a salad with anchovies, garlic, and vinegar dressing. Crisp and slightly bitter, very refreshing.

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy outside and soft inside. A classic side dish for meat.

Boiled wild chicory then sautéed with garlic and chili pepper. A strong bitter flavor, a typical Roman side dish.

Boiled green beans simply dressed with oil and lemon. A light and healthy side dish.

Fresh salad with mixed seasonal vegetables. Crisp and palate-cleansing.

Whole fried artichoke 'alla giudia' served as a side dish. Crispy and flavorful.

Roman-style stewed artichoke served as a side dish. Soft and aromatic.

Selection of fresh vegetables prepared according to market availability. May vary between grilled, boiled, or baked.

Classic Italian aperitif based on prosecco and bitter. Sparkling and bittersweet.

Iconic cocktail based on gin, red vermouth, and bitters. Strong and aromatic.

Refreshing long drink with vodka and ginger beer. Spicy and thirst-quenching.

Fruity and sweet cocktail with passion fruit and vanilla. Served with a shot of bubbles.

Energizing and creamy coffee cocktail. Perfect after dinner.

Fresh Cuban cocktail with crushed mint, lime, and rum.

Blended tropical cocktail with coconut and pineapple. Sweet and icy.

Savory cocktail based on spiced tomato juice and vodka.

Classic sour and sweet cocktail, with a velvety texture.

Fresh signature cocktail based on tequila and grapefruit.

Fruity and citrus house cocktail with a gin base.

Aromatic and herbaceous cocktail that pays homage to the Roman neighborhood.

Margarita variation with premium ingredients.

Premium gin served with aromatic garnishes.

Mediterranean gin with herbaceous notes.

Complex gin from the Black Forest.

Polish rye vodka.

French vodka produced from grapes.

Super premium Russian vodka.

Luxury blended Scotch whisky.

Mexican blue agave tequila.

Aged Guatemalan rum, sweet and complex.

Premium tonic water.

Grapefruit-flavored sparkling drink.

Fruity and sweet mocktail.

Refreshing and slightly spicy mocktail.