Osteria Luci in cucina

Selection of mixed cured meats and typical cheeses served on a wooden board. A classic and rich appetizer, ideal for sharing. Pairs perfectly with bread or focaccia.

High-quality aged cured ham from Friuli. Sweet and delicate taste with a soft texture. Served in thin slices as an appetizer.

Fresh stretched-curd cheese made with buffalo milk. Elastic texture and a soft, milky center. Rich and sweet flavor, typical of Italian tradition.

Flat bread baked in the oven, seasoned with extra virgin olive oil and salt. Crispy outside and soft inside. Perfect for accompanying cured meats and cheeses.

Assortment of cheeses of different ages served with honey and jams. The contrast between the saltiness of the cheese and the sweetness of the sauces enhances the flavors. Excellent as an appetizer or dessert.

Thick bean soup served in a terracotta pot. Slowly cooked with herbs and tomato. A rustic, warm, and comforting dish.

Beef offal stewed for a long time in tomato sauce with mint and Pecorino Romano. A humble traditional Roman dish with an intense and characteristic flavor. Tender and juicy.

Dish with various types of sliced cured meats. Includes different flavors, from sweet to spicy. Ideal for starting the meal.

Mixed tasting that includes both raw meat preparations and slow-cooked meat at low temperature. Offers a variety of textures and flavors. Ideal for tasting different specialties.

High-quality raw beef, hand-chopped. Seasoned with oil, salt, pepper, and herbs. Fresh and delicate, it melts in your mouth.

Very thin slices of prized raw Chateaubriand fillet. Served with fresh vegetables (onion, tomato) in the Catalan style. A fresh and light dish.

Thin slices of beef fillet heart with a light smoking. Elegant flavor that combines the sweetness of the meat with the aroma of smoke. Served raw.

Very thin slices of raw beef. Simply seasoned with oil and lemon or cheese shavings. A light and refined appetizer.

Reimagining of Japanese sushi using raw beef instead of fish. Delicate and flavorful bites. An original way to enjoy raw meat.

Fresh egg pasta (similar to thick spaghetti) seasoned with a cream of Pecorino Romano and black pepper. Intense, savory, and pleasantly spicy flavor. One of Rome's signature dishes.

Fresh pasta seasoned with tomato sauce, crispy guanciale, and Pecorino cheese. Rich and decisive flavor, with the guanciale fat flavoring the tomato.

Short ridged pasta seasoned with oxtail stew (braised oxtail). The sauce is thick, dark, and very flavorful, rich with shredded meat.

Pasta seasoned with an egg cream, Pecorino Romano, crispy guanciale, and black pepper. Creamy and rich, without the use of cream. An unmissable Roman cuisine classic.

Fresh egg fettuccine seasoned with a meat ragù without tomato. Delicate but flavorful, enhanced by herbs and white wine.

Danish beef steak with bone, known for its marbling and tenderness. Grilled to preference. Price varies by weight.

Prized T-cut including fillet and sirloin. Very tender and flavorful Danish meat. Grilled, ideal for sharing.

Italian beef steak with bone. Authentic flavor and firm texture. Grilled to enhance its natural taste.

Classic Florentine steak of Italian origin. Large cut with a T-shaped bone. Rare cooking is recommended.

Grilled beef sirloin served already cut into thick slices. Juicy and flavorful meat, typically served rare or medium-rare.

Beef tagliata served on a bed of fresh arugula and pachino tomatoes. The bitter taste of arugula and the sweetness of the tomatoes balance the richness of the meat.

Beef tagliata seasoned with a truffle cream or sauce. Luxurious, earthy, and aromatic flavor that enhances the grilled meat.

Beef tagliata served with sautéed porcini mushrooms. A classic autumn pairing with a deep, woodsy flavor.

Extremely tender and lean cut of meat. Grilled. Ideal for those who prefer tenderness over intense fatty flavor.

Beef fillet served with a creamy green pepper sauce. The flavor is delicately spicy and aromatic, very enveloping.

Tender meatballs slowly cooked in tomato sauce. A homemade and comforting dish. Excellent for 'scarpetta' (mopping up sauce with bread).

Grilled chicken breast cut into strips. A lighter alternative to red meat, but tasty and healthy.

Typical Abruzzese sheep meat skewers. Grilled, they have an intense and characteristic flavor. Eaten directly from the skewer.

Fresh pork sausage grilled. Crispy outside and juicy inside. Savory and spicy.

Roasted potato wedges with rosemary and oil. Crispy and golden, the perfect side dish for meat.

Boiled leafy green vegetables then sautéed with garlic, oil, and chili pepper. Pleasantly bitter and spicy taste.

Mix of lettuce and fresh seasonal vegetables. A light and refreshing side dish to cleanse the palate.

Heads of radicchio cooked on the grill. Cooking reduces bitterness and adds a smoky note. Crispy and flavorful.

Selection of seasonal vegetables (often zucchini, eggplant, peppers) grilled. Seasoned with oil and parsley.

House version of the classic Tiramisu. Layers of coffee-soaked ladyfingers and mascarpone cream. Sweet, creamy, and energizing.

Spoon dessert made with pastry cream covered with a layer of crunchy caramelized sugar. Similar to crème brûlée.

Shortcrust pastry tart, usually filled with jam or cream. A classic Italian baked good, simple and genuine.

Cake with a crunchy, crumbly texture, filled with cream or chocolate. Rustic and decadent.

Chef's special dessert. Likely an elaborate and refined creation to end the meal beautifully.