Osteria Padì Vaticano

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy outside and soft inside.

Fried potato sticks. The classic side dish loved by everyone.

Fresh seasonal salad, dressed with oil and vinegar.

Fresh sliced tomatoes dressed with oil, salt, and oregano or basil.

Leafy green vegetable with a slightly bitter taste. 'Ripassata' means sautéed in a pan with garlic, oil, and chili pepper; 'all'agro' means boiled and dressed with lemon.

Mixed vegetables (eggplant, celery, etc.) in a sweet and sour sauce. Flavorful and rich.

Whole artichokes, cleaned and stewed upside down with oil, water, garlic, parsley, and mint. Tender and aromatic.

Whole fried artichokes until they become crispy like chips. A specialty of Jewish-Roman cuisine.

Catalogna chicory sprouts served raw in a salad, dressed with an anchovy, garlic, and vinegar sauce. Crunchy and flavorful.

Spoon dessert made with milk, eggs, and sugar with caramel sauce. Soft and silky texture.

Shortcrust pastry tart filled with sour cherry jam. A typical dessert of Roman Jewish tradition.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Creamy and energizing.

Soft cake with a sweet ricotta and pear filling. Delicate and light.

Small warm chocolate dessert, often with a soft, molten center.

Thin pastry dessert filled with apples, raisins, and pine nuts, served warm with cinnamon-flavored ice cream.

Dome-shaped semi-freddo dessert with sponge cake, cream, and fresh fruit.

Fresh fruit available according to the season.

Fresh fruit salad cut into small pieces, dressed with lemon juice and sugar.

Slices of fresh pineapple.

Mixed fresh red berries such as strawberries, blueberries, raspberries, and blackberries.

Pizza with only tomato, garlic, oregano, and oil. Simple and vegan.

The most famous Italian pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and anchovies. Savory flavor.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Rich and creamy.

Gourmet white pizza with mozzarella, potatoes, cod, and truffle. A refined combination of land and sea.

White pizza with mozzarella, artichokes, and crispy guanciale. Typical Roman flavors.

Pizza reminiscent of eggplant parmigiana, with tomato, fried eggplant, and Parmesan cheese.

Flavorful pizza with sausage, bitter chicory, and spicy Calabrian 'nduja.

White pizza with escarole (slightly bitter vegetable), salted anchovies, and creamy burrata added fresh.

White pizza with prized mushrooms and truffle. Intense forest aroma.

White pizza with sweet cherry tomatoes, flavorful sheep ricotta, and black pepper. Balanced and tasty.

Large format pasta with a refined dressing of asparagus, sea bass, and grated dried fish roe (bottarga) on top.

A variation of the classic cacio e pepe with the addition of Roman mint, which adds freshness to the dish.

Typical pasta dressed with cardoncello mushrooms, flavorful sausage, and spicy 'nduja.

The classic carbonara enriched with the prized flavor of truffle.

Short fresh pasta with sea mussels, broccoli, and pecorino cheese. An interesting mix of land and sea flavors.

A classic appetizer or light main course: asparagus served with eggs (often fried or scrambled) and truffle shavings.

Fried small fish, typical of the day's catch. Crispy and flavorful.

Grilled beef sliced and served with fresh truffle shavings.

Bread basket.

Portion of butter.