Osteria Di Ponte

Layers of fried eggplant alternated with tomato sauce, mozzarella, and parmesan, baked in the oven. A classic of Italian cuisine, rich and flavorful.

Thin slices of sweet Parma ham served with fresh melon. A classic summer appetizer combining the saltiness of cured meat with the sweetness of fruit.

Parma ham accompanied by fresh buffalo mozzarella. A traditional pairing of high-quality Italian ingredients.

Mixed selection of sliced cured meats, typical cheeses, and buffalo mozzarella. A generous portion designed to be shared between two people.

Very thin slices of raw beef marinated and served with Taggiasca olives. A fresh, light, and aromatic dish.

Assortment of toasted bread slices topped with various ingredients chosen by the chef. Crispy and flavorful, ideal for starting the meal.

Raw beef tartare served with creamy stracciatella cheese, sweet confit cherry tomatoes, and caramelized onion. A balance of sweet and savory flavors.

Fresh salad with a mix of seasonal vegetables. Light and healthy, simply dressed with oil and vinegar or lemon.

Fresh salad with feta cheese, black olives, cucumbers, tomatoes, and onion. Inspired by the Mediterranean flavors of Greece.

Fresh lettuce with grilled chicken breast, croutons, parmesan shavings, and Caesar dressing. A rich and tasty main course.

Mixed salad enriched with tuna, hard-boiled eggs, mozzarella, and olives. A hearty and nutritious composed salad.

Alternating slices of fresh tomato and buffalo mozzarella, dressed with basil and extra virgin oil. A fresh, summery, classic tricolor dish.

Pasta dressed with a cream of egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, savory, and creamy without the use of cream.

Large hollow pasta dressed with tomato sauce, pan-fried guanciale, and pecorino. A Roman dish with an intense and slightly spicy flavor.

Fresh egg pasta tossed with Pecorino Romano cheese and abundant black pepper. Simple but with a strong and spicy flavor.

Long egg pasta served with the classic slow-cooked minced meat and tomato ragù. A hearty and traditional dish.

Short pasta dressed with oxtail stew sauce. The meat is very tender and the sauce is rich in celery and tomato flavors.

Spaghetti served with tomato sauce enriched with small meatballs. A homemade dish loved by all.

Pasta served with a simple sauce of fresh tomatoes and fragrant basil. A light classic of Italian cuisine.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich, soft dish, gratinated on top.

Creamy rice slowly cooked with aromatic porcini mushrooms. A first course with an intense flavor of the forest and earth.

Pasta filled with ricotta and spinach, served with sweet confit cherry tomatoes and fresh stracciatella cheese. A mix of delicate flavors and creamy textures.

Long pasta served with small lobster. A refined and prized seafood dish.

Spaghetti sautéed with clams, garlic, oil, and parsley. A classic of seafood cuisine, savory and fragrant.

Choice of rice or long fresh pasta dressed with a mix of seafood and crustaceans. Rich sea flavor.

Large short pasta dressed with white fish ragù, crunchy sea asparagus, and grated bottarga (fish roe). Complex and savory flavor.

Traditional Roman oxtail stew cooked slowly with tomato, celery, and spices. The meat is very tender and falls off the bone.

Soft meatballs slowly cooked in tomato sauce. A simple and tasty main course.

Veal slices with Parma ham and a sage leaf, sautéed in white wine. Delicate and aromatic flavor.

Tender beef fillet cooked in a pan and served with a porcini mushroom sauce. Juicy meat with the earthy flavor of mushrooms.

Sea bass fillet cooked with zucchini. A light and delicate dish.

Floured and fried calamari rings until golden. Crispy outside and tender inside, usually served with lemon.

Fresh catch of the day, prepared according to availability (grilled, baked, salt-crusted). Price varies by weight.

Large prawns grilled or pan-fried. Firm and sweet meat, to be peeled.

Grilled Black Angus beef, sliced, served on a bed of arugula with parmesan shavings and cherry tomatoes. A classic mix of warm meat and fresh garnish.

Grilled pork sausage served with roasted or fried potatoes. A rustic and flavorful dish.

Prime cut of Black Angus beef (sirloin) grilled. Tender meat with a good fat balance.

Large steak with bone (ribeye) served with potatoes. Usually a thick and juicy cut. The indicated price is per 100g.

Florentine steak, T-bone cut with fillet and sirloin. Grilled, served rare. The indicated price is per 100g.

Lean and very tender beef fillet cut, simply grilled. Delicate flavor.

Young lamb chops (abbacchio) grilled. Tender meat with a characteristic flavor, to be eaten with your hands.

Abundant selection of mixed grilled meats, served for two people. Ideal for tasting different cuts and types of meat.