Osteria Del Gusto

A classic selection of Italian cured meats, cheeses, and prepared vegetables. Ideal for starting the meal with varied traditional flavors.

Assortment of grilled, oil-preserved, or marinated seasonal vegetables. A light and fresh appetizer.

Toasted bread slices topped with diced fresh tomatoes, olive oil, garlic, and basil. Crispy and flavorful.

Toasted homemade bread served with an artichoke cream or seasoned artichoke pieces. Delicate and rustic flavor.

Toasted bread topped with black or green olive paste. Intense and savory flavor.

Bruschetta topped with prized sautéed porcini mushrooms. An appetizer with forest aromas.

Toasted bread with a mix of sautéed or grilled seasonal vegetables.

Sweet and flavorful aged cured ham. Served thinly sliced, it melts in your mouth.

Classic Italian summer pairing. The sweetness of melon contrasts perfectly with the saltiness of cured ham.

Cured ham served with fresh mozzarella. A simple dish that highlights the quality of the ingredients.

Fresh salad with sliced tomatoes and mozzarella, dressed with basil and olive oil. Light and refreshing.

Thin slices of bresaola (cured beef) served with fresh arugula and Parmesan shavings. Often dressed with lemon.

Cold seafood salad (mollusks and crustaceans) boiled and dressed with oil and lemon.

Potato sticks fried in boiling oil until golden brown. Crispy on the outside and soft on the inside.

Diced potatoes roasted in the oven, usually seasoned with rosemary and oil.

Selection of mixed oven-roasted vegetables.

Fresh salad with lettuce, tomato, and other raw vegetables.

Rich salad with a green base, enhanced with smoked speck, cheese, and mushrooms.

A composed salad with green leaf vegetables, speck, and cheese.

Large mixed salad with tuna, mozzarella, corn, and fresh vegetables. A light main course.

Leafy greens (often chicory or spinach) boiled and then sautéed with garlic, oil, and chili pepper.

Artichokes prepared in the Roman style (alla romana or alla giudia, depending on availability).

Portion of homemade bread for two people.

Blue cheese with a strong, spicy flavor and creamy texture.

Soft cheese from Lombardy, with a sweet and aromatic flavor.

Semi-hard mountain cheese, sweet and melting.

Fresh buffalo milk mozzarella, juicy and with an intense milky flavor.

Aged sheep's milk cheese, very flavorful and salty. A classic of Roman cuisine.

Aged hard cheese, rich and umami flavor.

Tasting of various Italian cheeses served together.

Semolina discs cooked in milk, enriched with butter and Parmesan, and baked until golden. Soft and golden.

Thick fresh pasta served with tomato sauce, crispy guanciale, and Roman pecorino cheese. Bold and traditional flavor.

Pasta with a cream made from egg yolk, Roman pecorino, black pepper, and crispy guanciale. Rich and velvety.

White version of Amatriciana: pasta with guanciale, Roman pecorino, and black pepper. Very flavorful.

Pasta with a cream made by emulsifying Roman pecorino and cooking water, with abundant black pepper.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked in the oven.

Short pasta in a spicy tomato sauce with garlic and parsley.

Ravioli filled with fresh ricotta and spinach, usually served with tomato sauce or butter and sage.

Thick egg pasta with sautéed porcini mushrooms. An aromatic autumn dish.

Fettuccine served with a rich, slow-cooked minced meat sauce.

Pasta with mixed seafood (mussels, clams, shrimp, squid) in a light tomato sauce.

Short durum wheat pasta with an aromatic truffle sauce.

Fettuccine tossed with butter and Parmesan until a rich cream is formed.

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

Thick and comforting short pasta and bean soup, flavorful and rustic.

Traditional Roman pasta and chickpea soup, flavored with rosemary.

Hot minestrone soup prepared with mixed seasonal vegetables.

Velvety mushroom soup, smooth and creamy.

Thick and velvety tomato soup.

Slow-roasted veal served with roasted potatoes. Tender and succulent.

Grilled beef fillet. Prized and tender cut.

Beef fillet served with a creamy green peppercorn sauce.

Beef fillet accompanied by porcini mushrooms.

Grilled boneless beef ribeye. Flavorful and marbled.

Florentine T-bone steak, grilled. Sold by weight.

Grilled veal loin, delicate flavor.

Floured and pan-fried veal slices, usually served with lemon or white wine.

Braised chicken with tomato, vegetables, and aromatic herbs. A rustic and flavorful dish.

Young lamb braised with vinegar, rosemary, and anchovies.

Thin slices of veal with cured ham and sage, cooked in white wine. Tender and tasty.

Oxtail stew with tomato, celery, and spices. A pillar of poor Roman cuisine.

Veal cut with the central bone, braised with mushrooms and peas.

Stewed tripe with tomato sauce, Roman mint, and pecorino cheese.

Spiced beef stew with paprika, typical of Central Europe but common in Italy.

Grilled swordfish steak, served with oil and lemon.

Large prawns cooked in a pan and flambéed with Brandy.

Assortment of grilled mixed fish and crustaceans.

A fixed menu including a first course, a second course, and the house dessert. Excellent value for money.

Complete fish menu. Includes seafood pasta, grilled swordfish, and dessert.

The classic Italian pizza with tomato sauce, mozzarella, and basil.

Margherita pizza enriched with cooked ham.

Pizza with tomato, mozzarella, ham, artichokes, olives, and often hard-boiled egg.

Flavorful pizza with smoked speck and porcini mushrooms.

Pizza divided into four sections with different ingredients: mushrooms, ham, artichokes, and olives.

White pizza with a blend of four different cheeses (usually mozzarella, gorgonzola, fontina, and Parmesan).

Pizza topped with a variety of grilled or baked seasonal vegetables.

Flavorful pizza with salty anchovies and capers.

Fresh pizza with cherry tomatoes and arugula added raw.

Rich pizza with prized porcini mushrooms, sausage, and olives.

Pizza with an egg cracked on top halfway through cooking, served with a soft yolk.

Gluten-free version of the classic Margherita.

Seafood pizza (mussels, clams, shrimp).

Classic pizza with tuna and onion, flavorful and aromatic.

Crispy fried pastry shell filled with sweet ricotta, a typical Sicilian dessert.

Layered spoon dessert with coffee-soaked ladyfingers and mascarpone cream.

Spoon dessert of cream, milk, and sugar, with a soft and gelatinous consistency.

Egg and milk pudding with a layer of liquid caramel.

Artisanal Italian gelato.

Light and airy sweet mousse flavored with chocolate or strawberry.

Spherical gelato (truffle) coated in cocoa or crumbs, with a soft center.

Rolled pastry dessert with apple, raisin, pine nut, and cinnamon filling.

A slice of the house's homemade cake of the day.

Small warm chocolate cake, often with a molten center.

Creamy cheesecake on a crunchy biscuit base.

Cup of fresh seasonal fruit cut into pieces.

Fresh strawberries served with whipped cream.

Fresh pineapple slices.

Frozen fruit-based dessert, refreshing and digestive.

Bottled mineral water.

Small bottle of mineral water.

Canned carbonated soft drinks.

Bottled fruit juice.

Freshly squeezed citrus juice (usually orange or lemon).

House white or red wine, served by the carafe or by the glass.