Osteria Romana La Foglietta

A classic appetizer that combines the sweetness of San Daniele raw ham with the freshness of buffalo mozzarella. Served cold as a light and flavorful start to the meal.

A thick and rustic soup from Tuscan tradition based on stale bread, tomatoes, garlic, and basil. It has a soft texture and a comforting flavor of fresh tomato and olive oil.

A rich and hearty winter soup with red cabbage, black beans, and flavorful luganega sausage. Intense flavor and rustic texture.

A mixed fried dish that includes artichoke wedges and buffalo mozzarella bites wrapped in a golden, crispy batter.

Snails cooked in a spicy tomato sauce (arrabbiata) enriched with the fresh aroma of mint, according to Roman tradition. To be enjoyed by extracting the meat from the shell.

Smoked herring fillets served with aromatic herbs, pink peppercorns, and a salad of arugula and tomatoes. An appetizer with an intense, salty flavor.

A classic of Roman cuisine: long pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. Strong, savory, and spicy flavor.

Hollow long pasta dressed with tomato sauce, crispy guanciale, and Pecorino. An iconic Roman dish with a rich and savory taste.

The traditional carbonara pasta with eggs, guanciale, and cheese, enhanced by a touch of white truffle oil for an elegant aroma.

Known as white amatriciana, it is prepared with crispy guanciale, Pecorino Romano, and black pepper, without tomato. Intense and savory flavor.

Large macaroni served with a creamy gorgonzola and pumpkin sauce. A balance between the strong taste of the blue cheese and the sweetness of the pumpkin.

Egg long pasta served with sautéed porcini mushrooms. A dish with woodland aromas and a delicate, earthy flavor.

Rigatoni dressed with oxtail stew sauce, a rich Roman meat stew based on tomato and celery.

A dish from humble tradition that combines pasta of various shapes with mussels and potatoes in a creamy and flavorful seafood sauce.

Grilled Danish beef steak. Tender meat with good marbling.

A whole grilled chicken, served golden and crispy. Juicy and flavorful white meat.

Pork chop with bone, grilled. Simple and tasty.

Grilled milk-fed lamb chops, served piping hot (hence the name 'scottadito' - 'finger-burning'). Traditionally eaten with hands.

Grilled pork sausages, flavorful and juicy.

A prime cut of veal cooked on the grill. Lean, tender, and delicate meat.

Tripe stewed for a long time in tomato with Roman mint and Pecorino. A humble dish of Roman tradition, rich in flavor.

Lamb offal (heart, lungs, liver) cooked in a pan, often with onions or artichokes. Intense flavor and unique texture.

Beef cheek cooked very slowly until melting, served with mashed potatoes. An extremely tender and gelatinous dish.

Oxtail stewed for hours with tomato, celery, and spices. The meat falls off the bone and is very flavorful.

Oven-roasted veal breast with potatoes. A classic, tender, and flavorful roast.

Scrambled eggs cooked in a pan with bacon and melted cheese. Fluffy and tasty.

Smoked provola cheese from Calabria, grilled until lightly melted. Smoky flavor and stringy texture.

Whole calamari stuffed with a bread and herb filling, then cooked in a pan. Tender and flavorful.