Osteria dei Pontefici

A selection of cured meats, cheeses, and pickled or grilled vegetables. Ideal for tasting different typical Italian flavors in one dish.

Mixed slices of aged raw ham and Italian salami. Often served with fresh bread.

Thin slices of smoked salmon, with a delicate flavor and soft texture. Often seasoned with lemon and olive oil.

Lean, aged beef cured meat served with fresh rocket. A light and protein-rich appetizer.

Very thin slices of boiled and pressed octopus. Dressed with oil, lemon, and parsley for a fresh sea flavor.

Small floured and fried octopus until golden and crispy. A classic seafood dish, flavorful and best eaten hot.

Classic sweet and savory combination of raw ham and fresh melon slices. Very refreshing, ideal in warm months.

Rich soup of mixed seasonal vegetables with added rice. A warm, healthy, and comforting dish.

Hot broth with a variety of chopped vegetables. Light and nutritious.

Very thin long pasta served in hot broth. A delicate and simple dish.

Small pasta cooked and served in meat or vegetable broth. Traditional Italian comfort food.

Fresh meat-filled pasta served in hot broth. A classic dish of Emilian cuisine, very flavorful.

Meat broth-based soup into which a mixture of beaten eggs and Parmesan cheese is poured. Creates a soft and tasty 'shredded' consistency.

Portion of mixed bread to accompany the meal.

Short pasta dressed with a creamy sauce based on cream, cooked ham, onion, and Parmesan. A more delicate Roman variation of carbonara.

Fresh stuffed pasta served with a rich minced meat and tomato sauce. Flavorful and hearty.

Thick egg pasta served with the classic Bolognese meat sauce.

The classic Italian dish: spaghetti with fresh tomato sauce and basil. Simple but delicious.

Meat-filled tortellini dressed with cooking cream and sweet peas. A creamy dish loved by all.

Very thin pasta dressed with a light sauce of fresh tomato and basil.

Large hollow pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A pillar of Roman cuisine, with a decisive flavor.

Long flat pasta dressed with a cream of Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

Egg pasta with aromatic porcini mushrooms, often sautéed with garlic and parsley. Earthy and rich flavor.

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

Pasta dressed with a cream of eggs, Pecorino Romano cheese, and crispy guanciale. Rich, creamy, and peppery.

Thick tube-shaped pasta served with fresh Pachino tomatoes and Grana cheese flakes. Fresh and summery.

Fresh pasta similar to spaghetti but thicker, dressed with small octopus, cherry tomatoes, and pecorino cheese. An interesting mix of sea and land.

Fresh egg pasta served with a flavorful wild boar meat sauce. A rustic dish with an intense flavor.

Large pasta tubes served with an artichoke-based sauce. Delicate and slightly bitter flavor typical of artichokes.

Gluten-free pasta option for celiacs or intolerant individuals.

Grilled lamb chops, served very hot ('a scottadito'). Accompanied by roast potatoes.

Grilled beef steak. Simple and juicy, usually served rare or medium.

A prized and very tender cut of grilled beef. Lean and delicately flavored.

Veal steak with bone, grilled. White meat, tender and light.

Grilled pork chop with bone. Flavorful and succulent.

Grilled turkey breast slices. A lean and light second course.

Pork sausages cooked in a pan with seasonal vegetables (often chicory or broccoli rabe). Tasty and rustic.

Tripe stewed for a long time with tomato, Roman mint, and pecorino. A traditional Roman peasant dish, very flavorful and unique.

Oven-baked roast veal, served with roast potatoes. Tender and classic.

Steak cooked in tomato sauce with garlic and oregano. The meat becomes tender and absorbs the flavors of the sauce.

Quarter of a roasted chicken with crispy skin, served with potatoes.

Thin veal slices, floured and cooked in a pan with a fresh and tangy lemon sauce.

Thin veal slices cooked in a sweet and aromatic Marsala wine sauce.

Thin veal slices topped with raw ham and a sage leaf, cooked in white wine. A classic of Roman cuisine.

Layered fried eggplant bake with tomato sauce, mozzarella, and Parmesan. Rich and vegetarian.

Smoked spun paste cheese cooked on the grill until it becomes stringy and slightly crispy on the outside.

Breaded and fried mozzarella sandwich. Crispy outside and with a heart of melted cheese.

Omelette filled with stringy mozzarella.

Beaten eggs cooked in a pan, served soft with ingredients of your choice.

Grilled beef steak cut into strips, served on a bed of arugula and dressed with balsamic vinegar.

Oxtail stewed slowly with tomato, celery, and spices. A historic Roman dish, the meat is very tender and falls off the bone.

Selection of fresh fruit available according to the season.

Fresh fruit salad cut into small pieces, often dressed with lemon juice or sugar.

Slices of fresh pineapple, sweet and juicy.

Spoon dessert made of Bavarian cream or mousse enclosed in a ring of ladyfingers or sponge cake.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a mascarpone cream and dusted with cocoa.

Soft pudding based on milk and eggs with a layer of liquid caramel on top.

Cup with assorted ice cream scoops of different flavors.

Spherical ice cream with a soft center, covered in cocoa or sprinkles. Available in white or dark chocolate.

Refreshing and digestive frozen lemon dessert, often served to drink or by the spoon.

Spoon dessert based on cream, milk, and sugar, with a soft and gelatinous consistency. Often served with berry or caramel sauce.

Shortcrust pastry pie filled with sour cherry jam. A traditional dessert from Jewish-Roman cuisine.