Ristorante Sette Oche in Altalena

Fresh Italian cheese made from the milk of water buffalo. It has a soft, semi-elastic texture and a rich, milky flavor. Served fresh, typically enjoyed with simple accompaniments like tomatoes or just on its own.

A dish featuring smoked provola cheese, likely melted or grilled, wrapped or served with bacon. The smoky flavor of the cheese pairs with the salty, savory bacon. The description suggests variations with blue cheese or goat cheese are included.

Baked potatoes served with rich cheese toppings. Fluffy on the inside with a savory skin. Enhanced by the strong flavors of Blue cheese and Caprino (goat cheese) with chives.

Thinly sliced, air-dried salted beef from top round. It has a deep red color and a lean, tender texture. Served here accompanied by bread with butter and Cantabrian anchovies for a salty, umami contrast.

A classic pairing of cured ham from Norcia and fresh buffalo mozzarella. The salty, cured flavor of the ham balances the creamy, mild sweetness of the cheese. Eaten together as a cold appetizer.

A sharing platter for two featuring a variety of Italian cold cuts like prosciutto, salami, and mortadella. Served with warm flatbread. savory and rich.

A cheese board designed for sharing, featuring a selection of textures from soft mozzarella to firmer caciotta and goat cheese. Served with warm bread. Creamy, tangy, and savory.

The house special platter for two, combining both cured meats and cheeses. Offers a complete range of savory flavors and textures. Served with warm bread for making small sandwiches or bites.

A simple grilled bread slice rubbed with garlic and drizzled with olive oil and salt. Crunchy and aromatic. A classic Italian starter.

Toasted bread topped with a smooth, savory artichoke spread. Earthy and creamy texture on a crunchy base.

Bruschetta topped with a rich paste made from porcini mushrooms. Intense umami flavor with a woody aroma.

Grilled bread topped with a tapenade-style olive spread. Salty, briny, and savory.

Toasted bread topped with a mix of cooked seasonal vegetables. Fresh and colorful.

Fresh bruschetta topped with diced tomatoes and peppery arugula (rocket). Light, crisp, and refreshing.

Toasted bread topped with tomatoes, small flavorful Taggiasca olives, and fresh basil. A savory and aromatic bite.

A classic Roman pasta dish known as 'Aglio, Olio e Peperoncino'. Simple but flavorful, featuring spaghetti tossed in olive oil infused with garlic and spicy chili. Slightly spicy and aromatic.

Traditional spaghetti served in a simple, sweet-acidic tomato sauce with fresh basil. A comforting staple of Italian cuisine.

Short tube pasta served in a spicy tomato sauce. The heat comes from dried chili peppers ('arrabbiata' means 'angry' in Italian). Zesty and savory.

Thick, hollow spaghetti-like pasta served with a rich sauce of tomato, cured pork cheek (guanciale/bacon), and Pecorino cheese. savory, slightly fatty, and satisfying.

A famous Roman pasta dish featuring large tube pasta. The sauce is creamy (made from eggs and cheese, no cream) and rich with crispy cured pork and black pepper. Intense savory flavor.

Thick, square-cut spaghetti served with a creamy sauce made from emulsified Pecorino Romano cheese and plenty of black pepper. Salty, spicy, and creamy.

Often called 'white Amatriciana', this dish features pasta with cured pork (guanciale/bacon), Pecorino cheese, and black pepper, but without tomato. Rich and savory.

Thick spaghetti (half-whole wheat) tossed with a garden mix of vegetables including zucchini, tomatoes, olives, and carrots. Finished with Parmigiano cheese. Fresh and earthy.

Soft potato dumplings baked in a tomato sauce with melted mozzarella and parmesan. A gooey, comforting dish from the Sorrento style.

Large tube pasta served in a hearty sauce made with sausage, tomato, and Pecorino cheese. A rustic, meaty dish.

Flat spaghetti-like pasta served in a zesty lemon sauce enriched with butter, goat cheese, and parmesan. Bright, citrusy, and creamy.

Stuffed pasta pockets filled with spinach and ricotta, served in the 'Norma' style with tomato sauce, fried eggplant, and salted ricotta cheese. savory and satisfying.

Linguine pasta tossed with tender octopus, pecorino cheese, and black pepper. A unique combination of seafood and strong cheese flavors.

A grilled or pan-seared pork steak seasoned with aromatic herbs like rosemary, fennel, and anise. Savory and fragrant.

Classic Italian meatballs simmered in a tomato sauce with herbs. Tender, savory, and comforting.

Tender chicken breast fillets coated in flour and almonds, cooked in a citrusy orange and lemon sauce with a hint of mustard. Sweet, tangy, and nutty.

A classic Roman dish of veal cutlets topped with prosciutto and sage, cooked in butter and wine. The name means 'jumps in the mouth'. Savory and delicate.

Thin strips ('rags') of beef, lightly floured and sautéed, served with lemon and fresh arugula. Quick-cooked and tender.

Mixed meat skewers featuring chicken, bacon, sausage, and turkey. Grilled to provide a smoky, savory feast.

A substantial 300g portion of grilled beef steak. Juicy and rich in protein.

Premium sliced steak (Tagliata) from Piedmontese Scottona cattle. Scottona refers to a young female bovine that has never been pregnant, known for tender and marbled meat.

The most traditional Italian pizza topped with tomato sauce, mozzarella cheese, and usually fresh basil. Simple, balanced, and classic.

A flavorful pizza featuring salty anchovies along with mozzarella and tomato sauce. Umami-rich and savory.

Mushroom pizza with a tomato and mozzarella base. Earthy and mild.

Vegetarian pizza loaded with mixed vegetables like zucchini, peppers, and eggplant. Fresh and colorful.

A 'woodman's style' pizza featuring mushrooms and sausage. A hearty and savory combination.

Four cheese pizza. Rich and creamy, combining mild mozzarella and stracchino with sharper blue cheese and pecorino.

A spicy pizza ('Infernal') with hot salami and eggplant. A fiery kick with savory depth.

Named for the three colors of the Italian flag. Topped with fresh buffalo mozzarella, green arugula, red cherry tomatoes, and shaved parmesan. Fresh and light.

A fully loaded pizza with a variety of toppings including egg, ham, mushrooms, artichokes, and olives. Complex and satisfying with every bite.

A creative mix of ingredients featuring premium buffalo mozzarella, zucchini, savory Taggiasca olives, and salami. A gourmet combination.

A light and fresh pizza with buffalo mozzarella, sweet cherry tomatoes, and flavorful olives. Simple but high-quality ingredients.

Alpine-style pizza with earthy mushrooms, smoky ham, and creamy stracchino cheese. Rich and comforting.

A pizza topped with stracciatella (the creamy inside of burrata), spicy chili, and salty anchovies. Creamy yet spicy and savory.

Unique pizza with mozzarella, crisp red radish, and high-quality smoked bacon. A mix of textures and smoky flavors.

Whole potato baked until soft inside with a crispy skin. Simple side dish.

A mix of vegetables currently in season, likely roasted or sautéed. Varies by time of year.

Basic green salad with mixed lettuces, arugula, and tomato. Fresh and light side dish.

Mediterranean salad with salty feta cheese, olives, lettuce, and tomatoes. tangy and refreshing.

House specialty salad combining fresh greens with sweet pear, honey, crunchy walnuts, and tangy goat cheese. A balance of sweet and savory flavors.

Traditional Italian salad with sliced tomatoes, fresh buffalo mozzarella, and basil. Dressed with olive oil. Simple and iconic.

Platter of grilled seasonal vegetables including peppers, zucchini, and eggplant. Smoky and tender.

Famous Italian dessert made of coffee-dipped ladyfingers layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. Creamy and rich.

A traditional cake from the Amalfi coast featuring a ricotta cheese filling and pieces of pear. Sweet, moist, and slightly nutty.

High-quality gelato made with famous pistachios from Bronte in Sicily. Rich nutty flavor and creamy texture.

Lemon Delight. A sponge cake dome filled and coated with lemon custard and cream. Very light, zesty, and sweet dessert typical of the Amalfi/Sorrento region.

Fresh beer served from the tap. Available as a standard Lager (crisp and light) or Bock (stronger and maltier).

A popular Sardinian beer. This version is unfiltered, offering a cloudy appearance and a slightly richer, hoppy flavor compared to standard lagers.

A gluten-free beer option suitable for celiacs or those avoiding gluten. 330ml bottle.

Non-alcoholic beer from the Moretti brand. Offers the taste of beer without the alcohol.

Classic carbonated soft drinks.

Large bottle of mineral water, likely available as still or sparkling.

Standard Italian espresso. Strong and concentrated.

Caffeine-free coffee options. Barley coffee (Caffè d'orzo) is a popular Italian caffeine-free alternative made from roasted barley.

Espresso-based milk drinks. Cappuccino has foamed milk, while latte macchiato is steamed milk marked with espresso.

Assortment of hot tea varieties.

Carbonated mixers or soft drinks including lemon flavor, plain soda water, or tonic water.

Classic Italian aperitif cocktail made with Prosecco, soda water, and a bitter liqueur. Choose from Aperol (sweet/orange), Campari (bitter/red), or Limoncello (lemon).

Table wine served in various carafe sizes. Typically available as red or white.

Standard cover charge (coperto) applied per person, which includes bread and service.

A glass of the daily white wine special from the bottle list.

A glass of the daily red wine special from the bottle list.