Osteria Monte Sacro

Fried zucchini blossoms in a light batter, stuffed with mozzarella and anchovies. Crispy outside and gooey inside, they are a classic Roman appetizer. Best enjoyed hot to appreciate the contrast of flavors.

Desalted cod fillet, coated in batter and fried until golden. The fish remains tender and juicy inside the crispy coating. Typical Roman street food.

Slice of toasted homemade bread, topped with diced fresh tomatoes, fragrant basil, and extra virgin olive oil. A simple, fresh, and crunchy appetizer.

Fried rice croquette, a typical Roman dish, here proposed in the cacio e pepe variation. Served on a pecorino cream to enhance the savory and peppery flavor of the cheese.

Meatballs prepared with shredded boiled meat, breaded and fried. Accompanied by the Piedmontese green sauce made with parsley, anchovies, and capers, which adds freshness and savoriness.

A historic Roman dish made with lamb offal (heart, lungs, liver) stewed with onion and artichokes. Intense flavor and tender texture, for true lovers of the 'quinto quarto' (fifth quarter).

Veal tripe cut into strips and cooked for a long time in tomato sauce with mint and Pecorino Romano. A rich, tender, and very flavorful dish, typical of Roman trattorias.

A rustic and hearty stew of borlotti beans and pork rind in tomato sauce. Slow cooking makes the rind tender and gelatinous, enriching the flavor of the beans.

Prized aged cured ham from the Amatrice area. It has an intense red color and a savory yet sweet flavor, with a melt-in-your-mouth texture.

Cover charge includes service and a basket with various types of bread.

One of Rome's signature dishes: short pasta with tomato sauce, crispy guanciale, and abundant Pecorino Romano. Strong, savory, and slightly spicy flavor.

Famous Roman pasta dish served with a cream of egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. Rich, creamy, and enveloping flavor without the use of cream.

Considered the ancestor of Carbonara and Amatriciana. Pasta served 'in bianco' (without sauce) with sautéed guanciale, Pecorino Romano, and pepper. Intense and savory flavor.

Thick, fresh long pasta served with a cream made by emulsifying Pecorino Romano and cooking water, with abundant freshly ground black pepper. A simple dish with complex technique, very creamy and spicy.

Homemade stuffed pasta with a soft ricotta and spinach filling. Served with butter and sage for a delicate taste, or with tomato sauce for a more classic flavor.

Tender beef meatballs slowly cooked in a tomato sauce flavored with basil. A comforting, homemade main course, perfect for 'scarpetta' (sopping up the sauce with bread).

A flavorful variation of meatballs, cooked 'alla cacciatora' style with vinegar, chili pepper, and olives. Strong, slightly spicy, and aromatic taste.

Thin slices of veal garnished with cured ham and a sage leaf, sautéed in butter and white wine. Tender and flavorful meat that melts in your mouth.

Oxtail stewed for hours over low heat with tomato, abundant celery, and a secret touch of bitter cocoa. The meat becomes very tender and falls off the bone. A historic and succulent dish.

Thin slices of beef rolled with a savory filling, cooked for a long time in tomato sauce. A classic of Roman home cooking, tender and full of flavor.

Dark leafy green vegetable with a bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Chicory, boiled and simply dressed with extra virgin olive oil and lemon juice. A light and refreshing side dish that balances rich meals.

Potatoes prepared with a double cooking method: first boiled for tenderness, then fried for crispiness. A simple and delicious side dish.

Boiled green beans dressed with oil and lemon. A delicate and healthy side dish.

The most famous Italian dessert in the world. Layers of savoiardi biscuits soaked in coffee alternated with a sweet cream of mascarpone and eggs, dusted with bitter cocoa. Creamy and energizing.

Traditional dry ring-shaped biscuits, made with wine and coated in sugar. Served with sweet wine or Ratafia liqueur for dipping.

A typical dessert from Roman Jewish tradition. A shortcrust pastry tart filled with sweet ricotta and sour cherries, creating a perfect balance between sweet and tart.

Chef's daily special. Ask the staff for details.

Filtered water served on tap, with added carbon dioxide for a light effervescence.

Filtered water served on tap, still.

Classic sweet carbonated cola-flavored drink, served in a glass bottle.

Sugar-free version of the classic cola drink, served in a glass bottle.

Traditional Italian espresso coffee, intense and aromatic. Also available decaffeinated or in barley and ginseng varieties.

Italian pale lager beer, characterized by the use of 4 hops. Balanced and thirst-quenching taste. Small format.

Italian pale lager beer, characterized by the use of 4 hops. Balanced and thirst-quenching taste. Medium format.

Beer with a hazy appearance because it is unfiltered, retaining its aromas and flavors. Smooth and fragrant taste. Small format.

Beer with a hazy appearance because it is unfiltered, retaining its aromas and flavors. Smooth and fragrant taste. Medium format.

Typical regional amaro from Abruzzo, made with herbs.

Sweet liqueur made from sour cherries and red wine. Fruity and aromatic.

Abruzzese amaro with a strong taste, produced according to an ancient recipe.

Sweet and clear anise-flavored liqueur. Often served 'con la mosca' (with a coffee bean).

Sicilian herbal amaro, with a smooth and caramelized taste.

Amaro from Basilicata obtained from the infusion of over 30 medicinal herbs.

Digestive liqueur based on peppermint, with a fresh and balsamic taste.

Historic amaro, very dry and strong, made from 27 herbs and spices from around the world.

Calabrian herbal amaro, to be drunk iced to appreciate its aromas.

Amaro with an amber color and a sweet, spicy taste, with notes of vanilla and orange peel.

Sweet liqueur made from macerated lemon peels. Fresh and digestive.

High-alcohol Abruzzese liqueur, emerald green in color, made from mountain aromatic herbs.

Italian pomace distillate, clear with a dry and powerful taste.

Grappa aged in wooden barrels, with an amber color and a softer, more complex taste.

Amaro obtained from gentian root. Very digestive with a characteristic earthy flavor.

Selection of house artisanal liqueurs.