Osteria Pocci

A humble dish from Tuscan tradition based on stale bread, tomato, garlic, and basil. Served as a thick, creamy soup, here enriched by the freshness of burrata stracciatella.

A rich and tasty flan made with potatoes and smoked provola cheese. Black truffle adds an intense, earthy aroma.

Slice of toasted homemade bread topped with artichokes cooked in the Roman style, i.e., stewed with mint, garlic, and oil. A classic and flavorful appetizer.

Raw beef from Fassona breed, known for its leanness and tenderness, hand-chopped. Simply seasoned to enhance the natural flavor of the meat.

Thinly sliced raw artichokes, served with fresh arugula and Grana Padano cheese shavings. A light, crunchy, and fresh dish.

Meatballs made from shredded boiled beef, breaded and fried. Served with the classic Piedmontese green sauce made with parsley, anchovies, and capers.

Short pasta dressed with a cream of egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. An iconic classic of Roman cuisine, rich and savory.

A variation of Gricia pasta (guanciale, pecorino, and pepper) enriched with crispy fried artichokes. A combination of intense Roman flavors.

Fresh, thick long pasta, similar to chitarra spaghetti. Dressed with a dense cream of Pecorino Romano and abundant freshly ground black pepper.

Thick, tube-shaped pasta with tomato sauce, crispy guanciale, and a pecorino cheese cream. Flavorful and slightly spicy.

Fresh potato gnocchi, handmade. Usually served with traditional sauces, they have a soft texture that melts in your mouth.

An off-menu pasta dish that changes daily based on fresh ingredients available. Ask the staff for details.

Thin slices of veal garnished with prosciutto and a sage leaf, sautéed in white wine. A tender and very flavorful second course.

Traditional Roman stew of oxtail, slow-cooked with tomato, celery, and herbs until very tender. A rich and gelatinous dish.

Oven-roasted veal breast with potatoes. The meat is tender and juicy, with a classic side dish.

Beef cheek slow-cooked in red wine at low temperature. The meat is extremely tender and served with a creamy mashed potato.

Grilled beef sirloin, sliced, served with roasted potatoes and sautéed chicory. A complete dish that combines the taste of red meat with typical side dishes.

Pork sausages and ribs (spuntature) slow-cooked in a rich tomato sauce. A rustic dish, ideal for 'scarpetta' (sopping up sauce with bread).

Meat or main course special that varies daily. Ask the staff for the day's specialty.

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

Dark leafy green vegetables, first boiled and then sautéed with garlic, oil, and chili pepper. It has a characteristic bitter and spicy taste.

Vegetable similar to broccoli rabe, sautéed with garlic and oil. Intense and slightly bitter flavor.

Whole artichoke fried twice in boiling oil. The leaves become crispy like chips, while the heart remains tender. Jewish-Roman specialty.

Table water served in a carafe, available still or sparkling.

Traditional Italian espresso, short and intense.

Sweet carbonated beverage with cola flavor, served in the classic glass bottle.

Bottle of local white wine (Cori, Lazio). Fresh and mineral, suitable for accompanying appetizers and first courses.

Half bottle of local white wine. Ideal for a light meal or for a few people.

Bottle of local red wine (Cori, Lazio). Full-bodied and structured, it pairs well with meats and Roman first courses.

Half bottle of local red wine. Perfect for accompanying a meat dish without ordering a full bottle.