Osteria del Tempo Perso Oca

Classic Neapolitan pizza topped with tomato, garlic, oregano, and oil. No cheese, simple and aromatic.

Italy's most famous pizza with tomato, mozzarella, and fresh basil.

Flavorful pizza with the addition of anchovy fillets, which give a strong salty note.

Variation of the Margherita enriched with sliced button mushrooms.

White pizza (no tomato) with a rich blend of four melted, creamy cheeses.

White pizza inspired by forest flavors with mushrooms and savory sausage.

Pizza topped with mozzarella and a mixed selection of grilled or cooked seasonal vegetables.

Rich pizza with ingredients including artichoke hearts, mushrooms, olives, cooked ham, and sometimes egg.

Pizza with a spicy flavor due to the salami (often Neapolitan salami or similar to pepperoni).

Half-moon shaped calzone filled with ham, mozzarella, and eggs.

Classic pizza with mushrooms and ham on a tomato and mozzarella base.

Prized pizza topped with porcini mushrooms, known for their intense aroma and forest flavor.

Simple yet iconic dish with spaghetti seasoned with sautéed garlic in oil and chili pepper.

Soup or broth prepared with fresh ingredients on a daily rotation.

The quintessence of Italian cuisine: spaghetti with fresh tomato sauce and basil.

Thick pasta with tomato sauce, crispy guanciale, and pecorino romano.

Fresh pasta seasoned with guanciale, pecorino, and black pepper. Considered the white ancestor of Amatriciana.

Short pasta with spicy tomato sauce flavored with garlic and parsley.

Soft potato gnocchi served with your choice of red sauce or green basil pesto.

Fresh pasta rolls filled with ricotta and spinach, baked with béchamel or tomato sauce.

Classic Roman creamy dish made with eggs, pecorino romano, guanciale, and black pepper.

Thick fresh pasta seasoned with a savory cream of pecorino romano and black pepper.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked until golden.

Stuffed pasta served with a pink sauce based on tomato and cream.

Homemade wide tagliatelle seasoned with traditional Bolognese meat sauce.

Creamy rice cooked with broth and scampi pulp, delicate and flavorful.

Spaghetti sautéed with fresh clams, garlic, oil, parsley, and sometimes white wine.

Prized raw shellfish, usually served with lemon.

Rich mixed platter of typical cured meats and Italian cheeses served with olives.

Fresh tricolor salad with slices of tomato, buffalo mozzarella, basil, and oil.

Layered fried eggplant parmigiana with tomato sauce, mozzarella, and parmesan.

Crispy fried calamari rings and shrimp.

Fried small octopuses served with a flavorful white sauce.

Classic pairing of sweet cured prosciutto and fresh buffalo mozzarella.

Fresh sweet and savory appetizer, typical of the warm season.

Rich mixed salad with the addition of tuna and olives.

Mediterranean-style salad with cubed feta cheese and crisp vegetables.

Fresh and digestive salad combining the crunchiness of fennel with the acidity of citrus fruits.

Boiled mixed shellfish and crustaceans served cold with oil and lemon dressing.

International salad with lettuce, croutons, parmesan, and Caesar dressing.

Light dish of thinly sliced aged beef with arugula and cheese shavings.

Abundant mixed fried platter including battered vegetables, cheeses, and fish.

Shellfish soup cooked in a pan with garlic, parsley, and wine or tomato.

Toasted bread topped with diced fresh tomatoes, garlic, and basil.

Toasted bread spread with flavorful olive pâté.

Bruschetta with high-quality smoked salmon.

Warm crostini with melted mozzarella and salted anchovy fillets.

Warm crostini with melted mozzarella and prosciutto.

Gourmet crostini with mozzarella and aromatic truffle sauce.

Smoked spun cheese grilled, served plain or with ham.

Cheese tasting accompanied by sweet and spicy preserves.

Artichoke specialties prepared in Roman style (stewed) or Jewish style (fried).

Bitter greens sautéed with garlic and chili pepper, a typical Roman side dish.

Classic stick-cut french fries.

Side dish of fresh vegetables of the day.

Fresh salad of just leaves or with tomatoes and other vegetables.

Historic peasant dish: tripe in sauce with mint and pecorino.

Tender veal slices pan-fried with lemon sauce.

Half young roasted chicken served with flavorful sides.

Roman specialty: veal with ham and sage sautéed in white wine.

Beef with bone slowly stewed with mushrooms.

Lightly battered fried fish served with crispy vegetables.

Spoon dessert with ladyfingers, coffee, mascarpone, and cocoa.

Soft dessert made from thickened cream, milk, and sugar.

Creamy dessert with a caramelized sugar crust on top.

Soft and airy chocolate mousse.

Cream puffs filled and covered in melted chocolate.

Ice cream molded into a hemisphere, covered in cocoa or sprinkles.

Refreshing lemon semi-freddo dessert.

Dessert made with crumbled puff pastry, cream, and strawberries.

Chocolate cake with a molten center, served warm.

Fresh sliced pineapple.

Fresh sliced melon.

Fresh sliced watermelon (summer).

Cup of fresh strawberries with ice cream.

Mixed fresh berries.

Melon served with Port wine.

Berries served with ice cream.