Osteria La Sol Fa

Egg pasta dressed with crispy guanciale, pecorino romano, and black pepper. It is the white ancestor of amatriciana. · Savory and intense flavor, with the crunchiness of guanciale contrasting with the creaminess of the cheese. · Classic Roman first course.

Fresh long pasta dressed with a thick cream of pecorino romano and freshly ground black pepper. · Decisive, spicy, and very savory flavor. · One of the most iconic dishes of Roman poor cuisine.

Egg pasta with tomato sauce, aged guanciale, and pecorino romano. · Perfect balance between the acidic sweetness of the tomato and the saltiness of the cured meat. · Rich and hearty dish.

Fresh pasta dressed with an emulsion of egg yolk, pecorino romano, guanciale, and pepper. · Creamy and velvety, with a rich and enveloping flavor. · Does not contain cream; the intense yellow color comes from fresh eggs.

Special first course of the day prepared according to the chef's inspiration. · Varies daily based on seasonal ingredients.

Peeled potatoes cooked in the oven, typically with rosemary. · Crispy on the outside and soft on the inside. · Classic side dish for meat dishes.

Rich potato dish seasoned with rustic and flavorful ingredients. · Intense flavor, stringy from the mozzarella and slightly spicy. · Very hearty, almost a main course.

Boiled green leafy vegetables dressed with oil and lemon. · Slightly bitter taste characteristic of chicory, refreshed by lemon. · Light and healthy side dish.

Chicory previously boiled and then sautéed in a pan with oil, garlic, and chili pepper. · Decisive, spicy, and very flavorful taste. · The most traditional way to eat chicory in Rome.

Side dish of the day proposed by the chef. · Seasonal vegetables prepared in various ways.

Large meatball, often served with sauce. · Soft consistency and homemade taste. · Typical dish of family cuisine.

Tripe (bovine stomach) cooked in a sauce with tomato, Roman mint, and pecorino. · Tender but chewy, with an unmistakable aroma of mint. · Historic dish of Roman tradition.

Bite-sized pieces of meat stewed with herbs, vinegar, garlic, and rosemary. · Tender meat and aromatic, flavorful sauce. · Rustic and fragrant second course.

Oxtail stewed for a long time with celery and tomato. · The meat is very tender and falls off the bone; the sauce is thick and rich. · The king of Roman 'quinto quarto' (offal).

Special second course of the day. · Thick cuts of special meats or traditional recipes.

Version of tiramisu enriched with hazelnut cream. · Creamy and indulgent spoon dessert. · Gluten-free.

Homemade apple pie, simple and fluffy. · Delicate fruit flavor and sweet dough. · A traditional and light dessert.

Small tart with shortcrust pastry filled with visciole (wild cherries). · Contrast between the sweetness of the shortcrust pastry and the acidity of the fruit. · Typical dessert of Jewish-Roman tradition.

Rustic dry biscuits, often prepared with wine or dried fruit. · Crispy and crumbly. · Traditionally dipped in wine at the end of the meal.

Surprise dessert of the day. · Chef's creation.

Microfiltered table water. · Available still or sparkling.

Classic Italian dark carbonated beverage with a bittersweet taste. · Aromatic with notes of bitter citrus. · Vintage Italian non-alcoholic beverage.

Classic transparent lemon-flavored carbonated beverage. · Sweet, sparkling, and simple. · Very thirst-quenching.

Classic Italian carbonated beverage. · Sweet and aromatic, often with notes of caramel or herbs. · Traditional beverage.

Classic Italian orange-flavored carbonated beverage. · Sweet and fruity. · Classic refreshing drink.

Local craft beer served in a can. · Available in various styles for different tastes. · Produced in Rome.

Pale ale served on tap. · Fresh, light, and easy to drink. · Ideal for accompanying pizza or fried foods.

Bottles of wine selected from local wineries. · Wines that express the characteristics of the Lazio region. · Ask for the wine list or advice from the staff.

A glass of wine. · For those who want just a glass without ordering a bottle.

House wine served in traditional Roman osteria glass containers. · Straightforward and convivial wine. · An integral part of the osteria experience.

Typical red wine from the Castelli Romani, slightly sparkling and sweet. · Low alcohol content and pleasant taste. · Traditional beverage often paired with desserts or drunk as an aperitif.

Espresso coffee. · Intense and warm. · The standard conclusion to an Italian meal.

Selection of local digestifs and spirits. · Strong, herbal, or dry taste. · They aid digestion after a hearty meal.