Osteria sette

Pasta dressed with tomato sauce, crispy guanciale, and pecorino romano cheese. A classic Roman dish with a strong and savory flavor.

Pasta with a creamy sauce made from egg yolks, pecorino romano cheese, guanciale, and black pepper. Rich and flavorful, prepared without cream.

Pasta tossed with pecorino romano cheese and abundant black pepper. A thick and spicy cream coats the pasta.

Fresh long pasta dressed with the sauce from Coda alla Vaccinara. Intense flavor of meat, tomato, and celery.

Fresh filled pasta served with melted butter and truffle shavings. An aromatic, delicate, and refined dish.

A variation of the classic pasta alla gricia (guanciale and pecorino) enriched with artichokes. Savory with vegetal notes.

Beef tripe stewed for a long time with tomato, Roman mint, and pecorino cheese. A traditional, humble but very flavorful and tender dish.

Lamb offal (heart, lungs, liver) pan-fried with onion, wine, and herbs. Rustic and intense flavor.

Low-temperature cooked egg for a creamy consistency, served with a Parmesan and black truffle fondue.

Beef cheek slowly cooked until very tender and succulent, served with mashed potatoes.

Grilled lamb chops, served piping hot. Traditionally eaten with hands. Smoky and flavorful.

Grilled Scottona beef sliced. Juicy and tender, served plain or with truffle.

Oxtail slowly stewed with celery, tomato, raisins, and pine nuts. The meat is very tender and gelatinous, falling off the bone.

Roasted octopus, crispy outside and tender inside, served on a sweet and velvety pumpkin cream.

Roasted fresh porcini mushrooms. Intense and earthy flavor typical of the forest.

Leafy green vegetable sautéed in a pan, with a slightly bitter taste enhanced by the spicy touch of pink peppercorns.

Broccoli rabe stewed in a pan with oil, garlic, and wine. Flavorful and tender side dish.

Potatoes cut into pieces and baked until golden and crispy.

Small onions cooked in vinegar and sugar. Mild flavor with a balance between sweet and sour.

Stewed eggplant and other vegetables dressed with a sweet and sour sauce, capers, and celery. Rich in Mediterranean flavors.

Whole artichoke cleaned and cooked upside down with garlic, parsley, and mint. Tender and very aromatic.

Raw chicory sprouts cut into thin strips, served with an anchovy, garlic, and vinegar dressing. Fresh and crunchy.

Toasted bread topped with stracciatella (creamy heart of burrata) and flavorful sun-dried tomatoes.

Toasted bread topped with creamy stracciatella and salted anchovy fillets.

Toasted bread with stracciatella and raw chicory sprouts. Fresh and crunchy.

Grilled bread slices spread with chicken liver pâté. Rustic, rich, and bold flavor.

Fresh buffalo mozzarella served with Tex-Mex style spiced beans. An original and hearty combination.

Lightly battered fried zucchini flowers, filled with mozzarella and anchovies. Crispy outside and gooey inside.

Very thin slices of raw Black Angus beef, lightly dressed. Delicate flavor and tender texture.

Boneless pork roast typical of Ariccia, cooked with aromatic herbs and spices. Flavorful, with a crispy rind.

Mixed selection of Italian cured meats and cold cuts served on a board.

Fresh cheesecake on a biscuit base, served with wild berry or chocolate sauce.

Leavened dough dessert soaked in rum, served with ice cream.

Shortcrust pastry tart filled with sweet ricotta and sour cherries (wild cherries). A classic of Roman pastry.

Layered spoon dessert with pastry cream, chocolate, and sponge cake or ladyfingers soaked in Alchermes liqueur.

Thin pastry dessert rolled with a filling of apples, raisins, pine nuts, and cinnamon.

Small chocolate cake, often served warm with a molten center.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts and powdered sugar.

Crispy dry biscuits with hazelnuts or almonds, ideal for dipping in sweet wine.