Osteria da Zi Umberto

Battered and fried zucchini flowers or fried cod fillets. Crispy, golden, and flavorful.

Selection of local cured meats and cheeses, hand-cut. Generous portion ideal for two people, served with bread.

Assortment of grilled and seasonal vegetables. A light and colorful appetizer.

Cured prosciutto served with fresh buffalo mozzarella. A classic Italian pairing.

Thin slices of bresaola with fresh arugula and parmesan shavings. A fresh and protein-rich dish.

Salad of fresh tomatoes and bite-sized buffalo mozzarella, dressed with basil and oil. Fresh and light.

Table condiments service: extra virgin olive oil, vinegar, and salt.

Fresh, hand-rolled pasta, similar to maltagliati or lasagnette, served with the house's vegetarian sauce.

Hollowed long pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Intense and savory flavor.

Short pasta with sautéed guanciale, Pecorino Romano, and black pepper. A version of Amatriciana without tomato.

Fresh spaghetti alla chitarra coated in a cream of Pecorino Romano and freshly ground black pepper.

Typical Apulian pasta served with sautéed broccoli and crumbled sausage. A rustic and flavorful dish.

Pasta with a sautéed mix of fresh seasonal vegetables. Light and vegetarian.

Potato gnocchi served with either pork rib sauce or Sorrentina style with tomato, mozzarella, and basil.

Classic Roman dish with eggs, crispy guanciale, Pecorino Romano, and black pepper. Creamy and rich.

Homemade pasta with slightly bitter sautéed chicory and flavorful Pecorino cheese.

Thin veal slices with prosciutto and sage, cooked in white wine. A tender and aromatic dish typical of Rome.

Oxtail slowly stewed with tomato, celery, and spices. Very tender meat that falls off the bone.

Tripe stewed in tomato sauce with Roman mint and plenty of Pecorino cheese. A very flavorful traditional peasant dish.

Beef straccetti quickly sautéed, served on a bed of arugula and topped with parmesan shavings.

Floured veal slices cooked in a creamy lemon sauce. Fresh and delicate flavor.

Grilled beef cut. Simple and tasty, served hot.

Braised cod fillet with chickpeas. A rustic and nutritious fish dish.

Rolled beef slices stuffed and cooked in tomato sauce. Homely and comforting flavor.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito', meaning 'burnt fingers').

Tender meatballs slowly cooked in tomato sauce. A universally loved classic.

Chicory, first boiled and then sautéed with garlic, oil, and chili pepper. A strong, slightly bitter flavor.

Fresh salad with lettuce, tomatoes, and other seasonal vegetables. A light side dish.

Wedge-cut potatoes roasted in the oven, often seasoned with rosemary.

Green broccoli sautéed with garlic and oil.

Likely fried calamari pieces. A crispy and flavorful seafood appetizer.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan.

Whole artichoke, cleaned and cooked upside down with garlic, mint, and oil. Tender and aromatic.

Roman spring stew with artichokes, peas, fresh fava beans, and lettuce, often flavored with guanciale.

Soup or dry pasta with chickpeas, flavored with rosemary. A humble but flavorful dish.

Potato gnocchi with clams and fresh asparagus. A surf and turf first course.

Long egg pasta with sautéed fresh artichokes.

A delicate variation of carbonara with cream, cooked ham, peas, eggs, and parmesan.

Thin egg pasta with asparagus and Pecorino Romano cheese.

Spaghetti with clams, olive oil, garlic, parsley, and chili pepper. A seafood classic.

A hearty first course of pasta with a rich topping.

Thick, handmade spaghetti served with a rich duck ragù.

Pasta with a rustic sauce, typically with sausage, peas, mushrooms, and cream.

Braised rabbit pieces with tomato, wine, olives, and aromatic herbs.

Grilled beef, sliced and served with sautéed or raw artichokes.