Osteria Fratelli Mori

Buckwheat pasta roll filled with lamb offal and artichokes. The decisive flavor of the meat is balanced by the freshness of the yogurt and mint sauce. A rich and traditional appetizer.

Tomino cheese grilled until the center becomes molten. Served with sweet candied pumpkin for contrast. To be eaten hot to appreciate the stringy texture.

Fresh porcini mushrooms simply grilled. Meaty texture and intense forest flavor. A dish that enhances the raw ingredient.

Gnocchi made with chestnut flour, dressed with Taleggio cheese cream and porcini mushrooms. An autumnal first course, sweet and savory, with a soft and creamy texture.

Thick egg pasta with wild boar ragu without tomato. Intense and aromatic game flavor. A robust and hearty dish.

Free-range chicken stewed with vinegar, rosemary, garlic, and wine. The meat is tender and juicy with a pleasantly tangy and aromatic taste. A classic Roman main course.

Cheesecake enriched with sweet pumpkin and crumbled amaretti cookies. Creamy and sweet with almond notes. A perfect end to the meal.

Bread slices served with fine French butter and salted anchovies. A simple appetizer but with a rich umami flavor. Ideal for whetting the appetite.

Roasted beef tongue served with sweet and sour vegetables and green sauce (parsley, anchovies, capers). Tender texture and decisive flavor. A typical dish from the Roman 'quinto quarto' (fifth quarter).

Thick cream of dried fava beans accompanied by bitter sautéed chicory. A peasant dish from tradition, vegan and very flavorful. Eaten by alternating the sweetness of the fava beans with the bitterness of the vegetables.

Crispy meatballs made with shredded oxtail, served stewed with tomato sauce and onions. Soft, succulent, and rich in flavor. A revisited classic Roman dish.

Cod processed with oil until it becomes a foamy cream, served with sweet cherry tomatoes. Delicate and velvety. Enjoy spread on bread or on its own.

Bread and mozzarella sandwich, breaded and fried, with anchovies. Crispy outside and gooey inside with a salty note. Typical street food or warm appetizer.

Golden fritters made with potatoes and cod. Served with an aromatic black garlic mayonnaise. Crispy and flavorful, ideal for sharing.

Fried zucchini flowers in light batter, stuffed with Taleggio cheese. Crispy on the outside with a molten cheese center. A revisited classic Roman appetizer.

Local cured prosciutto, hand-cut into slightly thicker slices. Savory and intense flavor. Pairs well with bread and red wine.

High-quality cooked pork sausage from the Viterbo area. Soft, fragrant, and spicy. Excellent as an appetizer.

Large fresh and juicy buffalo milk mozzarella. Milky flavor and elastic texture. Served whole, ideal for sharing.

Selection of local Lazio cheeses with different aging periods and flavors, from spicy to aromatic. Perfect for tasting the region's dairy specialties.

Short pasta dressed with a white sauce based on oxtail and plenty of stewed onion, enriched with fresh celery and parmesan. Sweet, savory, and complex. A Roman variation of the Neapolitan genovese ragu.

Long egg pasta with sautéed artichokes, crispy guanciale, and pecorino cheese. A perfect balance between the saltiness of the cured meat, the sweetness of the artichoke, and the savoriness of the cheese.

Short pasta with tomato sauce, crispy guanciale, and pecorino romano. Decisive, slightly spicy, and very flavorful. One of Rome's signature dishes.

Pasta dressed with a cream of egg yolk, pecorino romano, crispy guanciale, and black pepper. Rich, creamy, and intense. Does not contain cream.

Fresh thick spaghetti dressed with an emulsified cream of pecorino romano and black pepper. Spicy and very savory flavor. A simple yet technically complex and tasty dish.

Crispy meatballs made with shredded boiled meat, served with a spicy horseradish mayonnaise. A great way to enjoy boiled meat in a fun way.

Tripe (beef stomach) stewed for a long time in tomato with fresh mint and pecorino. Tender texture and rich, aromatic flavor. A historic dish of Roman peasant cuisine.

Lamb chops quickly grilled at high temperature. Traditionally eaten with hands ('scottadito'). Tender and flavorful meat.

Pork cheek cooked very slowly until extremely tender, almost melting, served with wine sauce. Intense flavor and succulent texture.

Prized young beef steak, special selection. Grilled. Marbled, tender, and flavorful meat.

Thin slices of veal quickly cooked with prosciutto crudo and sage, deglazed with white wine. Delicate yet savory flavor thanks to the prosciutto. A light and quick main course.

Cod loin stewed with tomato sauce, olives, raisins, and pine nuts. A typical sweet and sour mix from Jewish-Roman cuisine. Soft and flavorful fish.

Boiled leafy green vegetables then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste. A fundamental side dish in Rome.

Local broccoli rabe sautéed with garlic and oil. Intense and slightly bitter flavor. Ideal accompaniment for meats.

Raw catalogna chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce. Very fresh, crunchy, and flavorful. A typical seasonal Roman side dish.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Crispy outside and soft inside. Liked by everyone.

Mixed fresh seasonal leafy greens. Light and refreshing. Dressed as desired with oil and vinegar.

Fresh ricotta served as a dessert, enriched with candied fruit and sweet pistachio crumble. Simple, creamy, and not too sweet.

Layers of crispy puff pastry alternated with chantilly cream and chocolate. A rich and decadent classic dessert.

The classic Italian spoon dessert with ladyfingers, coffee, and mascarpone cream. Pasteurized for safety. Creamy and full of energy.

Soft yogurt mousse garnished with red berries and crunchy cookie crumbs. A fresh and slightly tart dessert.

Homemade shortcrust pastry tarts with various jams. Rustic and genuine homemade flavor.

Semi-frozen dessert flavored with sweet passito wine, served with raisins and almonds. Elegant and aromatic dessert.

Tasting platter with samples of three house desserts. Ideal for those who can't decide and want to try everything.

Purified table water, available still or sparkling.

Classic non-alcoholic carbonated soft drinks.

Clear, fresh, and hoppy craft beer. Light and thirst-quenching.

Low-fermentation beer, clean and balanced taste. Suitable for the whole meal.

India Pale Ale beer, higher alcohol content and strong hop aroma, often citrusy or fruity.

Classic Italian aperitif based on prosecco, soda, and bitter (Campari or Aperol). Refreshing and slightly bitter.

Strong and dry cocktail based on gin, red vermouth, and Campari. A classic aperitif for connoisseurs.

Cocktail based on tequila and grapefruit soda. Fresh, citrusy, and thirst-quenching.

Long drink with vodka, ginger beer, and lime. Spicy and pungent ginger flavor.

A variation of the Americano cocktail (Vermouth and Campari) enriched with artichoke amaro (Cynar). Herbal and bitter taste.

Simple and fresh cocktail based on Gin and tonic water. Available with different premium Gin brands.

Classic Italian digestive liqueurs. Limoncello (sweet lemon) or Sambuca (sweet anise).

Sicilian digestive liqueur made with red orange peels. Sweet-bitter and citrusy.

Smooth amaro with notes of herbs and fruit. Pleasant digestive.

More intense and decisive version of the herbal amaro.

Award-winning Calabrian amaro, with strong notes of citrus and Mediterranean herbs.

Liqueur obtained from gentian root. Very bitter and earthy taste, excellent digestive.

Artisanal Roman amaro, complex and aromatic.

Classic pomace distillate (grape skins). Strong and dry taste.

Grappa aged in wooden barrels. Amber color and a smoother, more vanilla-like taste.

Fine aged grappa, aromatic and complex.

High-quality grappa from a famous distiller. Pure and artisanal taste.

Single-varietal grappa obtained from Ribolla grapes. Very aromatic and elegant.

Distillate of aromatic Moscato grape. Fragrant and floral.

Pure fruit eau-de-vie obtained from pears. Clean and fruity taste.

Elegant and refined French grape brandy.

French apple cider eau-de-vie. Fruity and warm aroma.

Aged Cuban rum. Smooth with notes of caramel and vanilla.

Fine high-altitude aged rum. Very sweet, dense, and complex.

Dry and balanced rum from Nicaragua.

Rich and full-bodied rum from Guyana, with notes of dark fruit and spices.

Single malt Scotch whisky. Balanced between marine and fruity notes.

Famous Scotch whisky aged in ex-sherry casks. Rich and spicy.

Very intense and smoky peated whisky.

Classic single malt, fruity (apple, pear) and smooth.

Potent and complex Japanese blended whisky with high alcohol content.

Japanese single malt with notes of light peat and salinity.

Sweet Sicilian dessert wine, aromatic and sunny.

Famous sweet wine from the island of Pantelleria. Notes of dried apricot and honey.

High-quality Sicilian fortified wine. Dry and complex.

Fruity sweet white wine from Friuli, with light tannins and notes of chestnut honey.

Aromatic local sweet wine from Lazio.

Traditional liqueur based on wine and sour cherries. Sweet and fruity.

Portuguese fortified wine aged in wood. Sweet, nutty, and smooth.

Blend of espresso coffee with full body and complex aromatic notes.

Single origin robusta coffee. Strong, spicy, and creamy.

Single origin arabica coffee. Aromatic with notes of chocolate and fruit.

Fine single origin arabica coffee. Sweet and fruity profile with pleasant acidity.