Osteria I Maccheroncini

A small savory flan made with fresh zucchini and provola cheese. Soft and flavorful, served warm. A delicate start to the meal.

Toasted bread slices seasoned as desired. The tomato version is fresh with basil and oil, the lard version is rich and melts in your mouth.

A rich mixed platter of the house specialty including cured meats, cheeses, vegetables, and fried delights. Includes Roman specialties like beans and supplì. Ideal for sharing.

Short pasta tossed with crispy guanciale, Pecorino Romano cheese, and black pepper. It is the white ancestor of carbonara, with an intense and savory flavor.

Tubular pasta served with a sauce of tomato, guanciale (cured pork cheek), and Pecorino Romano cheese. A classic Roman dish, flavorful and slightly rich due to the cured meat.

Pasta tossed with a cream of egg yolks, Pecorino Romano cheese, and crispy guanciale. Rich, creamy, and peppery. One of the most famous Italian dishes.

Thick spaghetti cooked 'chitarra' style, tossed with a cream of Pecorino Romano cheese and black pepper. Simple but with a decisive and spicy flavor.

Historic Roman dish with milk-fed veal intestine cooked in tomato sauce. The filling of the intestine creates a creamy and unique sauce. For those who love authentic traditional flavors.

Soft meatball slowly cooked in tomato sauce. A homemade and comforting dish, typical of family lunches.

Thin slices of veal with prosciutto and sage, cooked in white wine and butter. The meat is tender and flavorful. An iconic main course from Rome.

Grilled chicken breast cut into strips, seasoned with balsamic vinegar. Light but flavorful, with sweet and sour notes.

Roman-style tripe stewed with tomato, mint, and pecorino cheese. A humble dish but rich in flavor and aroma. The texture is soft and succulent.

Grilled beef sirloin served sliced. Juicy meat, ideal for lovers of rare or medium-rare cooking.

Beef tagliata served with special toppings of your choice. The variations offer tasty combinations like cheese and honey or melted lard. A richer taste experience.

Leafy green vegetables blanched and then sautéed with garlic, oil, and chili pepper. Bitter and spicy flavor. The quintessential Roman side dish.

Potatoes cut into pieces and roasted with rosemary. Crispy outside and soft inside. They pair perfectly with meat or fish.

Mixed wild herbs sautéed in a pan. Rustic and vegetal flavor. A flavorful alternative to a classic salad.

Grilled zucchini slices drizzled with oil. Light and fresh. Excellent for cleansing the palate.

Famous spoon dessert with ladyfingers dipped in coffee and mascarpone cream. Dusted with cocoa. Creamy and sweet.

Small chocolate cake often served warm. Intense cocoa flavor. A treat for those with a sweet tooth.

Shortcrust pastry tart made with shortcrust pastry crumbs and a sweet filling of your choice. Crispy outside and soft inside.

Spoon dessert made with cream, sugar, and gelatin. Smooth and silky texture, served with sweet sauces.

Shortcrust pastry tart with sour cherry (visciole) jam. A typical Jewish-Roman traditional dessert. Perfect balance between sweet and sour.

Fresh pineapple slices. Sweet, juicy, and refreshing. Ideal as a light end to the meal.

Naturally sparkling mineral water. Slightly fizzy and digestive.

Still natural mineral water. Pure and thirst-quenching.

Sweet carbonated beverage served in the classic glass bottle.

Sugar-free version of the classic Coca-Cola. Similar taste to the original but zero calories.

Large bottle of Coca-Cola, ideal for sharing at the table.

Unfiltered Sardinian lager beer with a hazy color. Full flavor with notes of malt and hops. Highly appreciated in Italy.

Quality Italian lager beer. Balanced flavor and floral aroma. Excellent with pizza or pasta dishes.

Classic Italian espresso. Intense and served in a small cup. The traditional way to end a meal.

Selection of Italian digestive liqueurs. Choose from amaro (herbal), grappa (grape distillate), or limoncello (sweet lemon).

Tuscan red wine based on Sangiovese. Fruity and dry. Pairs well with meats and cheeses.

Full-bodied and spicy international red wine. Notes of ripe berries and black pepper. Intense flavor.

Robust and harmonious red wine from Abruzzo. Hints of ripe red fruit. An excellent companion for pasta dishes with sauce and roasts.

Indigenous red wine from Lazio. Ruby color and scent of the woods. The perfect regional pairing for Roman cuisine.

House red wine, served by the carafe. Simple and genuine, suitable for everyday consumption.

Half a liter of house red wine in a carafe.

A quarter liter of house red wine. Perfect for a single meal.

Fresh and fruity white wine from Lazio. Blend of local grapes with good minerality. Excellent as an aperitif.

Structured and pleasant white wine from central Italy. It is not related to cheese, it gets its name from the grape. Fresh and savory.

Elegant and floral white wine from Friuli. Lively acidity and clean taste. Pairs well with light dishes.

Half a liter of Malvasia, an aromatic white wine. Sweet and fragrant notes. Very drinkable.

A quarter liter of Malvasia. A smaller portion of the house aromatic wine.

House white wine, served by the carafe. Fresh and light, suitable for the whole meal.

Half a liter of house white wine in a carafe.

A quarter liter of house white wine.

World-famous Venetian sparkling wine. Lively bubbles and a dry, fruity taste. Ideal for celebrations or as an aperitif.