Otello alla Concordia

Cured Parma ham slices served with fresh buffalo mozzarella. A classic Italian appetizer that combines the saltiness of cured meat with the sweetness of mozzarella.

Slice of toasted bread topped with diced fresh tomatoes, fragrant basil, garlic, and olive oil. Crispy and flavorful.

Toasted bread topped with stracciatella (creamy heart of burrata) and flavored with anchovy sauce for an intense and savory taste.

Small mozzarella with a soft and creamy center served with fresh cherry tomatoes. A fresh and delicate dish.

Fresh salad composed of slices of buffalo mozzarella and tomato, dressed with basil and olive oil.

Prosciutto served with fresh seasonal fruit (melon or figs). A traditional sweet and savory combination.

Fried battered zucchini flowers, often stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Selection of seasonal vegetables cut into pieces, battered and fried until golden.

Salt cod fillets coated in a crispy batter and fried. A classic of Roman street food.

Small whole anchovies, floured and fried. Eaten whole, crispy and flavorful.

A rich assortment of mixed fried items, including various house specialties.

Thinly sliced potatoes fried like crisps, seasoned with pecorino cheese and black pepper.

Typical Roman breaded and fried rice croquette. Available in the classic house version or with carbonara seasoning.

Roman pinsa topped with buffalo mozzarella, pachino tomatoes, and fresh basil. The base is light and crispy.

Roman pinsa garnished with slices of mortadella and balsamic glaze.

Roman pinsa with creamy burrata stracciatella and salted anchovy fillets.

Classic Roman pinsa with buffalo mozzarella and prosciutto added after cooking.

Roman pinsa filled with salmon, fresh arugula, and creamy stracciatella.

Spaghetti prepared with the special house recipe 'Otello'. A unique dish that represents the restaurant's tradition.

Short pasta dressed with tomato sauce, crispy guanciale, pecorino romano cheese, and a touch of chili pepper. A pillar of Roman cuisine.

Spaghetti dressed with a rich cream of egg yolks, pecorino romano cheese, crispy guanciale, and abundant black pepper.

Fresh pasta similar to spaghetti but thicker, simply dressed with pecorino romano cheese and freshly ground black pepper to create a savory cream.

Pasta dressed with crispy guanciale, pecorino romano cheese, and pepper. Often referred to as a white Amatriciana (without tomato).

Spaghetti sautéed with clams, garlic, oil, chili pepper, and parsley. A classic seafood dish.

Rice slowly cooked with a mix of seafood and crustaceans in a light tomato sauce.

Fresh long pasta with shrimp sauce, enriched with crispy fried leek for a contrast of textures.

Linguine pasta dressed with basil pesto and shrimp. A meeting of land and sea flavors.

Mussels and clams sautéed with garlic, oil, and parsley, served with toasted bread to soak up the sauce.

Floured and fried rings of calamari and shrimp until golden brown. Served with lemon.

Tuna fillet quickly seared in a sesame seed crust, served sliced with the inside still pink.

Baked sea bream fillet covered with thin slices of zucchini forming a flavorful crust.

Monkfish stewed with cherry tomatoes and mushrooms. A fish dish with firm and flavorful flesh.

Roast young lamb served with baked potatoes. A traditional dish of Roman holidays.

Grilled lamb chops, to be eaten piping hot ('scottadito'), served with chicory sautéed with garlic and chili pepper.

Breaded and fried lamb cutlets, served with a side of fried zucchini.

Brain (usually lamb or veal) breaded and fried with zucchini. A specialty of the Roman 'quinto quarto' (offal).

Thin slices of veal with prosciutto and a sage leaf, sautéed with white wine.

Meatballs cooked in a savory sauce with vinegar, rosemary, and garlic, typical of the 'hunter-style' preparation.

Stewed chicken with tomato and peppers. A rustic and flavorful dish, typical of Roman tradition.

Thin slices of boiled veal served cold, covered with a creamy sauce made of tuna, capers, and anchovies.

Prime cut of beef grilled or pan-seared, served with roasted potatoes.

Mixed boiled or steamed vegetables, dressed with oil and lemon.

Seasonal vegetables sautéed with oil, garlic, and chili pepper to enhance their flavor.

Boiled chicory then sautéed with garlic and chili pepper. A classic Roman side dish with a slightly bitter taste.

Potatoes served as a side dish, choice of baked or fried.

Very thinly sliced and fried potatoes, crispy like packaged chips but homemade.

Fresh salad with various ingredients including mozzarella and croutons, enriched with a basil cream.

Rich house salad with legumes, small fried meatballs, and onion.

Salad inspired by the Catalan recipe, with cod, boiled potatoes, and tomato.

Famous Italian layered dessert with ladyfingers dipped in coffee, mascarpone cream, and unsweetened cocoa.

Spoon dessert made of cream, sugar, and gelatin, with a soft and wobbly consistency. Served with a sauce of your choice.

Thin crepe served with peaches and a scoop of vanilla ice cream.

Assortment of local dry biscuits or small house desserts.

Cup of artisanal gelato available in various classic flavors.

Cup of fresh wild berries served with whipped cream.

Fresh strawberries served with whipped cream.

Peaches cut into pieces and macerated in white wine, a simple and refreshing dessert.

Plate of fresh seasonal fruit cut into pieces.

Fresh slice of watermelon.

Portion of fresh cherries.

Semi-cold lemon dessert, digestive and refreshing, to drink or eat with a spoon.

Bottle of mineral water.

House selected house wine, available by the carafe.

Large bottle of beer.

Small bottle of beer.

Sparkling non-alcoholic beverage.

Italian espresso or cup of hot tea.

Hot drink based on espresso coffee and foamed milk.

Glass of digestive liqueur (bitter, limoncello, etc.).

Portion of bread served at the table.

Bread served with quality extra virgin olive oil for dipping.