Osteria Palmira

A platter featuring cured meats and cheeses sourced from Amatrice, served with toasted bread topped with oil or tomatoes (bruschetta). Savory, salty, and rich in variety. Perfect for sharing as a starter.

Toasted bread slices topped with a spread made from chicken livers. The flavor is rich, earthy, and savory with a creamy texture atop crunchy bread. A classic Central Italian appetizer.

A traditional Tuscan bread salad made with soaked stale bread, tomatoes, onions, and basil dressed in vinegar and oil. Refreshing, tangy, and soft in texture. Eaten as a light starter.

Boiled meat (typically beef) that has been shredded and sautéed with onions and spices. Savory, tender, and aromatic. A rustic Roman dish often served as a hearty appetizer.

Bread and Chicory Meatballs

Lamb offal (heart, lungs, liver) sautéed with onions and peppers. Has a distinct, rich gamey flavor and varied textures. A traditional Roman specialty for adventurous eaters.

Boiled veal tongue and cartilage served cold with a parsley-based green sauce. The texture is tender and slightly gelatinous, paired with the tangy, herbal sauce. A classic cold appetizer.

Cured ham from Amatrice served with toasted garlic bread. The ham is salty and savory, contrasting with the crunch of the bruschetta. A simple, high-quality starter.

Thick spaghetti served in a sauce of cured pork cheek (guanciale), tomato, and pecorino cheese. Rich, savory, and slightly salty with a porky depth. One of the most famous Roman pasta dishes.

Short tube pasta served with cured pork cheek (guanciale), black pepper, and pecorino cheese (like Amatriciana but without tomato). Salty, peppery, and creamy from the cheese emulsion. A savory Roman classic.

Tube pasta tossed with eggs, hard cheese (Pecorino Romano), cured pork (guanciale), and black pepper. Creamy, rich, and savory without using actual cream. A globally beloved Italian staple.

Flat ribbon pasta served with a rich sauce made from slow-cooked oxtail. The sauce is deep, meaty, and gelatinous. A hearty and comforting pasta dish.

Thick spaghetti dressed simply with Pecorino Romano cheese and black pepper. The result is a creamy, spicy, and salty cheese sauce. A minimalist Roman masterpiece.

Handmade pasta pockets served with butter and sage sauce. Delicate, aromatic, and buttery. A classic and gentle pasta dish.

Tube pasta served with the intestines of a suckling calf, cooked in tomato sauce. The filling of the intestines creates a creamy, rich sauce mixed with the tomato. A very traditional and distinct Roman dish.

A comforting soup of pasta and chickpeas served with whole wheat croutons and extra virgin olive oil. Earthy, nutty, and satisfying. Eaten with a spoon as a warm starter or main.

Flat ribbon pasta served with porcini mushrooms. Intense earthy and nutty mushroom flavor. A favorite for mushroom lovers.

Homemade-style fettuccine pasta with a wild boar meat sauce. The ragu is rich, gamey, and robust. A hearty dish typical of the Italian countryside.

Lasagna alla Boscaiola

Strips of beef tripe stewed in tomato sauce with mint and pecorino cheese. The texture is soft and slightly chewy, with a savory, herbal sauce. A quintessential Roman offal dish.

Sliced grilled beef steak served with potatoes. The beef is usually cooked rare to medium-rare, tender and juicy. A classic meat main course.

Meatballs made from boiled meat scraps, breaded and fried, served with chicory greens. Savory and crisp outside, soft inside, paired with bitter greens. A traditional way to use leftover boiled meats.

Salt cod prepared in the house style, likely stewed or fried. The fish is firm, flaky, and savory. A classic Italian seafood option.

Thin slices of beef rolled with a filling (often prosciutto, carrot, and celery) and braised in tomato sauce. Tender and flavorful. A comforting home-style Roman dish.

Veal brisket roasted with white wine and herbs, served with potatoes. The meat is tender and succulent with a delicate flavor. A traditional Roman roast.

Palmira's Meatloaf with Mashed Potatoes

Pork sausages from Amatrice served with Romanesco broccoli. The sausages are savory and seasoned, pairing well with the nutty, slightly sweet broccoli. A rustic meat and vegetable dish.

Griddled sheep's milk cheese served with homemade pear jam. A mix of melted, salty cheese and sweet fruit preserve. Often eaten as a second course or heavy appetizer.

Roast suckling pig seasoned with herbs (rosemary, garlic, fennel) served with potatoes. The meat is tender and moist with crispy skin. A celebrated dish in Central Italy.

Oven-Roasted Potatoes

Chicory greens boiled and then sautéed in olive oil, garlic, and chili pepper. Bitter, spicy, and savory. A classic Roman vegetable side dish.

Mixed green salad, usually dressed with olive oil and vinegar. Fresh and crisp. A light side to balance heavy main courses.

Green Beans with EVOO and Lemon

A simple flatbread baked with olive oil and salt. Chewy, crispy, and savory. Often eaten as an appetizer or bread replacement.

Classic pizza topped with tomato sauce, mozzarella cheese, and basil. Simple, balanced, and fresh flavors. The standard benchmark for Italian pizza.

Pizza topped with tomato sauce, mozzarella, anchovies, and oregano. Salty and savory due to the fish. A traditional variety for those who like strong flavors.

Pizza topped with tomato sauce, mozzarella, and sliced mushrooms. Earthy and savory. A popular vegetarian option.

Pizza topped with tomato sauce, mozzarella, and spicy salami. Savory with a spicy kick. Similar to pepperoni pizza but with more distinct Italian cured meat.

Layered dessert of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. Creamy, sweet, and coffee-flavored. Italy's most famous dessert.

A custard dessert with a layer of clear caramel sauce. Silky, smooth texture with a sweet, slightly burnt sugar flavor. Served cold.

A custard dessert similar to crème brûlée, infused with citrus flavors. Creamy interior with a crispy caramelized sugar top. Sweet and tangy.

A trifle-like dessert made with layers of sponge cake soaked in Alchermes liqueur and custard. Sweet, aromatic, and colorful. A traditional Italian spoon dessert.

Tart of the day, typically featuring a shortcrust pastry base with fruit jam or cream filling. Crumbly and sweet. Ask staff for the daily flavor.

A traditional Roman tart filled with sweetened ricotta cheese and sour cherries (visciole). A perfect balance of creamy sweetness and tart fruit acidity encased in pastry. A local specialty.

Ricotta and Pear Semifreddo

Handmade fruit sorbets. Dairy-free frozen dessert with intense fruit flavors. A refreshing palate cleanser or light dessert.