Sellero & Ventresca Hosteria Romana

A selection of local mixed cured meats and cheeses, served with truffle honey. A rich and varied appetizer ideal for sharing.

Very thin slices of beef tongue served cold. Dressed with sweet and sour onions and an aromatic parsley sauce.

Salad of softened stale bread with tomatoes, onion, and basil. A rustic and fresh recipe enriched with anchovies.

Cold salad based on boiled veal tendons (cartilage). Dressed with celery, carrots, and crunchy vegetables.

Eggplant served as a parmigiana, with tomato, mozzarella, and basil. Soft and flavorful.

Fresh and light salad combining the sweetness of watermelon with the saltiness of feta. Enriched with a spicy note.

Classic Roman fried rice croquette, with tomato and a melting mozzarella center. Crispy outside and soft inside.

Fried cod fillet in a crispy batter. Served with chickpea cream and sweet onion for contrast.

Fried zucchini flower stuffed with smoked scamorza cheese and cured meats. A greedy and flavorful appetizer.

Pasta with eggs, crispy guanciale, pecorino romano, and black pepper. Creamy and rich, a pillar of Roman cuisine.

Short pasta served with tomato sauce, guanciale, and pecorino romano. Flavorful and slightly spicy.

Fresh long pasta dressed with a pecorino romano cream and abundant black pepper. Intense and savory flavor.

Considered the ancestor of carbonara, it's pasta with guanciale, pecorino, and pepper, without eggs or tomato. Decisive flavor.

Simple and aromatic pasta sautéed with garlic, olive oil, and chili pepper. Enriched with parsley sauce.

Pasta with a veal ragù without tomato and asparagus. Delicate and spring-like flavor.

High-quality gluten-free pasta. Suitable for celiacs, dressed according to availability or request.

Beef cut (diaphragm) cooked at low temperature to make it tender and then grilled. Intense meat flavor.

Veal slices with prosciutto and sage, deglazed with white wine. A very flavorful typical Roman main course.

Cut of veal with the central bone containing marrow, slow-stewed. Served with a side of peas and carrots.

Low-temperature cooked chicken served sliced. Accompanied by endive and flavorful anchovy and garlic sauces.

Beef tripe stewed for a long time with tomato, Roman mint, and pecorino. A traditional peasant dish, very tasty.

Chicken thighs prepared in a lollipop shape. Served with hunter-style sauce (tomato and herbs) and peppers.

Medallions of rabbit meat stuffed with mushrooms and truffle. An elaborate dish with earthy and forest flavors.

Seasonal vegetables (often leafy greens) boiled and then sautéed with garlic, oil, and chili pepper.

Seasonal vegetables boiled or steamed, simply dressed with oil and lemon.

Mixed grilled vegetables (zucchini, eggplant, peppers). Light and smoky.

Potatoes cut and fried in boiling oil. Crispy and salty.

Oven-baked asparagus, dressed with olive oil and crunchy Maldon salt flakes.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Creamy and sweet.

Spoon dessert made with cream, milk, and sugar. Soft and gelatinous consistency.

Cold cake made with fresh cheese on a crunchy biscuit base.

Selection of fresh fruit available in season.

Frozen and refreshing dessert, usually lemon-flavored. Ideal for cleansing the palate.

Large bottle of mineral water.

Small bottle of mineral water.

Sweet carbonated drink with cola flavor.

Sugar-free version of the classic cola drink.

Sweet carbonated drink with orange flavor.

Large bottle of Coca-Cola, ideal for sharing.

A glass of red or white wine chosen from the house options.

Typical Sardinian lager beer. Moderately bitter and refreshing taste.

Beer produced with artisanal methods, with a more complex and structured flavor than industrial beers.

Classic Italian espresso, short and intense.

Herbal liqueur served after a meal as a digestif.

Spicy version of the famous Calabrian herbal amaro. Served chilled.

Important and natural amaro, made with citrus fruits and botanical herbs.

Italian pomace distillate with high alcohol content. Strong and decisive taste.

Grappa aged in wooden barrels, which gives it an amber color and a smoother, more complex flavor.