Osteria degli Amici

Fried eggplant slices layered with tomato sauce, mozzarella, and parmesan. Soft and flavorful, it's an Italian cuisine classic.

Classic appetizer with slices of aged prosciutto and fresh buffalo mozzarella. A balanced combination of the saltiness of the cured meat and the sweetness of the cheese.

Selection of three slices of toasted bread with different toppings: classic tomato, stracciatella with zucchini blossoms and anchovies, and porcini mushrooms with grana. Ideal for tasting various flavors.

Raw beef tenderloin, hand-cut, served with aromatic accompaniments. Fresh and delicate, to be enjoyed in its pure form.

Assortment of cured meats and cheeses served on a board. Enhanced by sweet and crunchy notes of strawberries and pistachios.

Fresh salad with tomatoes and buffalo mozzarella, dressed with oil and basil. A light and refreshing dish.

Tomato rice croquette with a melting mozzarella center, breaded and fried. One of the most beloved Roman street foods.

Battered and fried zucchini blossom, stuffed with mozzarella and anchovy. Crispy outside and soft inside.

Cod fillet wrapped in batter and fried. Strong fish flavor with a crispy and light coating.

Whole artichoke fried twice to make it crispy like a chip, a specialty of Jewish-Roman cuisine. Eaten leaf by leaf.

Floured and fried calamari rings. Golden and crispy, served hot with a squeeze of lemon.

Small breaded and fried anchovies. Flavorful and crispy, eaten whole.

Assortment of typical Roman fried items for two people. Includes supplì, zucchini blossoms, cod, and anchovies. Ideal for sharing.

Rich salad with chicken, crispy bacon, parmesan, and croutons, dressed with creamy Caesar dressing. A flavorful main dish.

Rich and complete salad with tuna and buffalo mozzarella. A mix of crunchy vegetables and protein ingredients.

Salad with smoked salmon and fresh vegetables, enhanced by the crunchiness of pistachios.

Assortment of fresh seasonal vegetables. A light and completely plant-based option.

Gourmet salad combining the saltiness of prosciutto crudo and the sweetness of strawberries with creamy cheese.

Hearty salad with gorgonzola, eggs, and artichoke hearts. Strong flavors and varied textures.

Fresh long pasta dressed with a cream of pecorino romano and black pepper. A pillar of Roman cuisine, creamy and spicy.

Short pasta dressed with crispy guanciale, pecorino romano, and pepper. Considered the ancestor of carbonara and amatriciana.

Short pasta in tomato sauce with guanciale and pecorino. Flavorful and rich.

Pasta dressed with a cream of egg yolks, pecorino, crispy guanciale, and black pepper. Rich, savory, and velvety.

Long egg pasta dressed with a slow-cooked meat sauce. A classic and comforting dish.

Stuffed pasta served with a rich sauce of gorgonzola cheese, radicchio, and crunchy walnuts. Intense and complex flavor.

Rice slowly cooked with crustacean cream. Creamy and with a delicate sea flavor.

Egg pasta with a creamy vegetarian sauce made from zucchini and fresh stracciatella cheese.

Leafy green vegetable sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Simple salad of fresh green leaves. Light side dish.

Potatoes cut into pieces and roasted with aromatic herbs. Crispy outside and soft inside.

Fried and golden potato sticks. The classic universal side dish.

Spinach cooked in a pan with pine nuts and raisins. A typical Roman sweet and sour side dish.

Grilled eggplant and zucchini slices. Light and flavorful.

Meatballs in tomato sauce, prepared according to the traditional recipe. Soft and tasty.

Cod cooked with tomato, onion, pine nuts, and raisins. A typical Roman dish with a sweet and sour taste.

White fish fillet cooked with cherry tomatoes, olives, and capers. Fresh and Mediterranean flavor.

Breaded and fried chicken breast, served with fries. A simple dish loved by all.

Beef sliced after cooking, flavored with rosemary. Tender and juicy meat served with a side dish.

Whole grilled squid, served on mixed salad. Light and with a smoky sea flavor.

Young "galletto" chicken cooked on the grill. Flavorful white meat with crispy skin.

Grilled swordfish steak, served with a side salad. A hearty and firm fish dish.

Famous spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. Sweet, creamy, and with a hint of cocoa.

A reinterpretation of the Sicilian cannoli, with crispy shell and ricotta cream served on the plate. Sweet taste and contrasting texture.

Dessert made of crumbly puff pastry roughly broken, combined with chantilly cream and chocolate. Delicious and crunchy.

Traditional Jewish-Roman dessert with a ricotta and sour cherry filling. Buttery shortcrust pastry and soft filling.

Cup of artisanal ice cream, available in custard or lemon flavors. Fresh and sweet.

Fresh strawberries served with a scoop of custard ice cream. A simple and refreshing dessert.

Slices of fresh pineapple. Sweet and digestive fruit for the end of the meal.

Homemade dry biscuits, ideal for dipping in wine or coffee. Crispy and rustic.