Osteria da Luciano

A selection of mixed cured meats and various cheeses. A classic Italian appetizer ideal for sharing. Salty and aged flavors.

Slices of prosciutto served with sweet fresh melon. A classic sweet and salty contrast, fresh and light.

Prosciutto served with fresh mozzarella. A delicate and milky combination with the saltiness of the cured meat.

Fresh salad of tomato, mozzarella, and basil dressed with olive oil. A light, vegetarian dish with the colors of the Italian flag.

Fresh mussels sautéed in a pan, often with garlic, oil, and parsley. A flavorful and aromatic seafood dish.

Fried rice croquette with a mozzarella and tomato center. Crispy outside and gooey inside, typical Roman street food.

Breaded and fried mashed potato croquette. Soft inside and golden outside.

Fried zucchini flower in batter, stuffed with mozzarella and anchovies. A Roman classic, crispy and flavorful.

Breaded and fried mozzarella slices, often sandwiched between two slices of bread. Hot, stringy, and substantial.

Desalted cod fillet fried in a crispy batter. Tender white fish inside with a golden coating.

Stick-cut potatoes, fried. Classic side dish, salty and crispy.

Pasta with eggs, crispy guanciale, pecorino romano, and black pepper. Creamy, rich, and flavorful, a pillar of Roman cuisine.

Pasta with tomato sauce, guanciale, and pecorino romano. Bold and savory flavor.

Considered the ancestor of Carbonara and Amatriciana, dressed with guanciale, pecorino romano, and black pepper, without tomato. Savory and peppery.

Pasta with a creamy sauce of pecorino romano and black pepper. A simple dish but with an intense and spicy flavor.

Soft potato gnocchi served with a rich meat and tomato ragù. A hearty and comforting dish.

Long egg pasta dressed with butter and parmesan. Creamy and delicate.

Spaghetti served with clams, garlic, oil, and parsley. A fresh and fragrant seafood classic.

Pasta with spicy tomato sauce, garlic, and chili pepper. Simple but with a bold touch.

Classic pasta with sweet tomato sauce and fresh basil. The quintessential Italian dish, light and fragrant.

Gluten-free pasta option for those with food intolerances. Served with available sauces.

Veal slices with prosciutto and sage, cooked in white wine. Tender and flavorful, a classic of Roman cuisine.

Tripe stewed with tomato sauce, Roman mint, and pecorino. A traditional peasant dish, rich in flavor and with a unique texture.

Chicken stewed with tomatoes and peppers. Tender, juicy, and colorful.

Thin slices of meat cooked in white wine and served with mushrooms. Tender and aromatic dish.

Prime Scottona Beef Burger served on a plate without bread. Juicy and flavorful.

Grilled pork sausages served with baked potatoes. A rustic and hearty second course.

Oxtail stewed slowly with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Breaded and fried chicken breast. Crispy and golden, loved by all.

Smoked scamorza cheese, melted or grilled, served with prosciutto. A simple dish with a decisive, smoky flavor.

Grilled beef steak seasoned simply with salt and oil. Enhances the natural flavor of the meat.

Grilled lamb chops, to be eaten very hot ("scottadito"). Tender and flavorful, typical of Roman Easter.

Whole artichoke slow-cooked with oil, garlic, and mint. Tender and aromatic, available only in season.

Chicory sautéed in a pan with garlic, oil, and chili pepper. Slightly bitter vegetable, typical of Rome.

Potatoes cut into pieces and baked with rosemary. Soft inside and golden outside.

Mushrooms sautéed in a pan with garlic, oil, and parsley. A flavorful side dish that pairs well with meats.

Mix of fresh leafy greens and vegetables. A light and refreshing side dish.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. Creamy, sweet, and with a hint of cocoa.

Typical Neapolitan leavened dough dessert, soaked in rum syrup. Soft and very aromatic.

Fresh cheese cake on a biscuit base, topped with berries. Sweet, tart, and creamy.

Chocolate dessert with a crunchy texture and a soft sour cherry filling. For chocolate lovers.

Dessert based on fresh ricotta and chocolate chips. Simple and delicate.

Classic Italian espresso. Intense, short, and served in a cup.

Espresso with a small amount of liqueur added, usually grappa or sambuca.

Espresso diluted with hot water. Lighter and longer than traditional Italian coffee.

Espresso with hot milk and milk foam. Creamy and comforting, typical of Italian breakfast.

Hot beverage made of coffee and milk, similar to cappuccino but with less foam.

Traditional herbal liqueur from Abruzzo. Sweet and sour, digestive flavor.

Sweet anise liqueur. Clear and intense in flavor, often served with coffee beans.

Sweet lemon liqueur, typical of Southern Italy. Best drunk chilled as a digestif.

Herbal amaro from Calabria. Served chilled at -20°C to enhance its aromas.

Amaretto liqueur with a sweet and slightly bitter almond flavor.

Italian pomace brandy. Strong, dry, and decisive flavor.

Espresso coffee liqueur. Sweet, energizing, and with an intense coffee flavor.

Slightly sparkling white wine. Fresh and lively, ideal as an aperitif.

Delicate and fruity rosé wine. Versatile and pleasant on the palate.

Italian white sparkling wine. Fresh, with lively bubbles and fruity notes.

Renowned Tuscan red wine. Dry, harmonious, and with notes of red fruit and spices.

Full-bodied red wine from central Italy. Smooth, with notes of red berries and balanced tannins.

Intense and fruity Sicilian red wine. Notes of plum and spices, warm and enveloping.

Dry and fresh white wine. Notes of green apple and citrus, very drinkable.

Structured white wine with floral and mineral notes. Fresh and savory.

Fresh and fruity Campanian white wine. Floral and citrus aromas.

Large bottled mineral water.

Sweet and refreshing carbonated beverage.

Sugar-free version of Coca Cola.

Orange-flavored carbonated beverage.

Lemon-lime flavored carbonated beverage.

Sweet lemon-flavored iced tea.

Sweet peach-flavored iced tea.

House red wine served in a carafe.

House white wine served in a carafe.

Light draft beer. Fresh, thirst-quenching, and with a light foam.

Aperitif cocktail based on Prosecco, Aperol, and soda. Orange, sweet-bitter, and fizzy.

A variation of the Spritz with Limoncello instead of Aperol. Fresh and citrusy.

Classic cocktail with gin and tonic water. Dry, botanical, and refreshing.

Simple cocktail with gin and lemonade. Citrusy and thirst-quenching.

Full menu including drink, a Roman first course, a meat second course, and coffee. A hearty meal to savor local cuisine.

Light menu including a drink, a Roman first course of your choice, and coffee. Ideal for a quick yet typical lunch.