Osteria del Cavaliere

Cured prosciutto served with fresh buffalo mozzarella. The savory taste of the cured meat pairs with the milky sweetness of the mozzarella. A classic Italian appetizer to be enjoyed cold.

Traditional salad based on soaked stale bread, enriched with tomatoes, onion, mozzarella, and anchovies. Fresh, flavorful, and rustic. Eaten cold, ideal on hot days.

Slice of toasted bread topped with truffle cream, bacon that melts with heat, and rosemary. Crispy and very aromatic. Eaten with hands as a warm appetizer.

Toasted bread topped with creamy gorgonzola cheese, crunchy walnuts, and sweet honey. A perfect balance between sweet and savory with an herbaceous touch. A rich and delightful appetizer.

Raw beef finely hand-cut, seasoned with truffle sauce, mushrooms, and aged cheese shavings. Tender and with an intense forest flavor. A prized dish for raw meat lovers.

Smoked scamorza cheese baked in a small terracotta pot until melted and stringy. Served hot with mushrooms or vegetables. Intense flavor and soft, elastic texture.

Very thin slices of raw beef served with fresh rocket, flavorful sun-dried tomatoes, and creamy buffalo stracciatella. A fresh, light, and delicate dish. Perfect as a refined appetizer.

Thick fresh pasta similar to spaghetti, topped with a rich cream of ricotta and pecorino, crispy guanciale, and pepper. A savory, creamy, and very hearty dish. Typical of Lazio tradition.

Soft potato gnocchi served in a smoked cheese fondue with pesto, almonds, and tomato. A mix of creamy, herbaceous, and crunchy flavors. A warm and comforting dish.

Short, wide tube-shaped pasta, topped with a cream of peppers and truffle, cheese, and crispy guanciale. Decisive and aromatic flavor with a firm texture. A gourmet first course.

Potato gnocchi with flavorful sausage, truffle, and cream. A classic of Umbrian cuisine, rich and earthy. Soft gnocchi in a dense and fragrant sauce.

Thick flat pasta served with a spicy tomato sauce, balanced by the freshness of stracciatella and the crunchiness of garlic bread. A lively and spicy dish.

Soft meatballs slowly cooked in a rich sauce with pork ribs and sausage. Served with pecorino romano. A very flavorful and homemade traditional dish.

Thin strips of Angus beef sautéed with porcini mushrooms and truffle sauce. The meat is tender and juicy, coated in a creamy and aromatic sauce.

Finely sliced raw meat dish, served with fresh marinated zucchini, mint, and cheese shavings. Light and refreshing with different textures.

Tender chicken pieces served with a sweet and spicy cream of carrots and ginger, garnished with onions. A main course with a modern and slightly exotic flavor.

Pork ribs marinated in red wine and slow-cooked roasted until the meat falls off the bone. Rich, intense, and succulent flavor with wine notes.

Potatoes cut into pieces and baked with aromatic herbs until golden. Crispy outside and soft inside. The classic side dish par excellence.

Fresh salad of seasonal mixed vegetables. Light and crisp, usually dressed with oil and vinegar. Cleanses the palate.

Cooked seasonal vegetables, prepared according to market availability (e.g., sautéed chicory, spinach, broccoli rabe). Served hot as a healthy side dish.

Homemade desserts that vary daily. May include tiramisu, panna cotta, tarts, or chocolate cakes. Ask staff for available options.

Dry red wine from Piedmont. Light, fruity with almond notes and low acidity. Easy to drink, pairs well with appetizers and first courses.

Robust Piedmontese red wine with marked acidity and notes of red fruits. Full-bodied and intense. Ideal with meat dishes and cheeses.

International red wine grown in Lazio. Spicy, with notes of black pepper and berries. Structured and full-bodied.

Rich and complex Venetian red wine, made by re-fermenting the wine on Amarone pomace. Soft, velvety, and very aromatic.

Very full-bodied and alcoholic Puglian red wine. Notes of plum jam, spices, and tobacco. Warm and soft on the palate.

Typical red wine from Abruzzo. Balanced, with soft tannins and cherry aromas. Versatile and pleasant throughout the meal.

Organic version of Montepulciano d'Abruzzo. Respects the environment and offers a genuine taste of ripe red fruit and light spices.

Famous Tuscan red wine based on Sangiovese. Dry, harmonious, with notes of violet and red fruits. Perfect with steaks and roasts.

Sweet and sparkling red wine from Piedmont. Very aromatic, with hints of rose and strawberry. Ideal as a dessert wine.

Sparkling red wine from Emilia-Romagna. Dry, fresh, and lively, with good acidity. Excellent for cleansing the palate after fatty dishes.

Organic white wine from Abruzzo. Structured, with good acidity and citrus and floral notes. Fresh and persistent.

Indigenous white wine from Abruzzo. Savory and mineral, with aromas of yellow-fleshed fruit. Excellent with fish dishes or fresh cheeses.

Typical white wine from the Castelli Romani. Dry, soft, and fruity. The classic wine to pair with Roman cuisine.

Elegant and delicate Friulian white wine. Floral and fresh, with pleasant citrus acidity. Very drinkable.

Aromatic white wine from Friuli. Intense aroma of spices and flowers, soft and full taste. Perfect with spicy dishes or cheeses.

Fresh and savory Sardinian white wine. Notes of citrus and Mediterranean scrub. Ideal for accompanying seafood appetizers.

International white wine grown in Friuli. Fruity (apple, peach) with a balanced structure. Versatile and pleasant.