Poldo e Gianna Osteria

Fresh vegetables cut and fried in a light, crispy batter. A classic Roman appetizer, to be eaten hot.

Pieces of salted and desalted cod, fried in batter. The fish is tender and savory, the outside crispy. Served with an aromatic sauce.

Layers of fried eggplant, tomato, and cheese presented in a cubic shape. Rich in umami flavor and soft texture. A classic Italian dish revisited in form.

Thin and crispy pastry rolls filled with flavorful lamb meat. Served with a sweet sauce for contrast.

Beef offal stewed for a long time in tomato with wild mint and pecorino cheese. A humble traditional Roman dish, soft texture and very strong flavor.

Fresh egg pasta (similar to thick spaghetti) with a cream of Pecorino Romano cheese and black pepper. Intense, savory, and spicy flavor.

Pasta with a cream of egg yolk, Pecorino cheese, and crispy guanciale. Rich, velvety, and very flavorful. An icon of Roman cuisine.

Short pasta in tomato sauce with crispy guanciale and pecorino. Balanced flavor between the acidity of the tomato and the savory fat of the pork.

Ancestor of carbonara and amatriciana. Pasta with only crispy guanciale, pecorino, and black pepper. Intense savoriness without tomato or eggs.

Long pasta with a fresh tomato and basil sauce. Simple, light, and aromatic. The classic Italian dish.

Thin slices of veal quickly cooked with prosciutto and a sage leaf in white wine. Tender meat with a savory and aromatic taste.

Chicken cooked in a pan with vinegar, rosemary, and garlic (cacciatora style). The skin is crispy and the meat is juicy. Served with sautéed bitter greens.

Oven-baked veal breast, served sliced with an aromatic white wine sauce. A delicate and traditional meat second course.

Beef cooked for a very long time until it easily shreds, served with its own sauce. Very tender and rich in flavor.

Pieces of cod cooked in a pan with tomatoes and olives. A savory Mediterranean fish dish, slightly sweet thanks to the cherry tomatoes.

Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Sweet, creamy, and with a hint of cocoa.

Crumbly tart made of shortcrust pastry crumbs with a sweet cream filling. Crispy outside and soft inside.

A creative variation that combines choux pastry with the flavors of tiramisu (coffee and mascarpone).

Small chocolate cake served warm; molten chocolate flows out when cut. Intense chocolate flavor, accompanied by cold cream.

Assortment of small pastries and dry cookies, ideal for accompanying coffee.

Mineral water served in a glass bottle.

Non-alcoholic carbonated soft drinks (like Coca-Cola, Orange Soda) in small bottles.

Italian aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter and fizzy taste, bright orange color.

Clear, light, and refreshing Italian lager beer.

Classic Italian espresso, short and intense.

A complete tasting menu that pairs classic Roman dishes with fine Marsala wines. Includes appetizers, a first course, dessert, coffee, and paired wines. Ideal for experiencing the full restaurant offering.

Herbal digestive liqueur, elegant and smooth.

Aged version of the classic amaro, more complex and spicy.

Alpine herb mountain amaro, aromatic taste.

Liqueur obtained from gentian root. Very bitter and earthy taste, an excellent digestive.

Very intense, mentholated, and spicy historic amaro.

Sweet lemon liqueur typical of Southern Italy.

Sicilian aged fortified wine. Sweet, with notes of dried fruit and caramel.

Distillate of grape pomace (grape skins). Aromatic and smooth, fruity taste.

Grappa aged in wood. Amber color, complex taste with hints of vanilla.