Trattoria Osti Matti

Selection of artisanal aged cured meats from the Sibillini Mountains area. Authentic and flavorful taste, typical of Marche tradition. Excellent as a rustic appetizer.

Aged cheeses served in pieces and flakes, accompanied by sweet condiments. The savory flavor of the cheeses contrasts pleasantly with the sweetness of honey and jam.

A rich mixed assortment of local cured meats and cheeses served on a cutting board. Includes honey and jams to accompany the cheeses. Ideal for sharing.

Egg pasta served with sheep meat and tomato sauce. Intense and rustic flavor, typical of the Apennine areas. A rich and hearty dish.

Classic egg pasta served with traditional Bolognese sauce made with mixed minced meat and tomato. Balanced and flavorful taste, loved by all.

Potato gnocchi with a white sauce of local sausage and mixed mushrooms. Creamy dish with flavors of the forest and spiced meat.

Short pasta with fresh sheep ricotta, crispy guanciale, and black pepper. A creamy white dish with a contrast between the sweetness of the ricotta and the saltiness of the guanciale.

Selection of Roman cuisine classics. Includes options with guanciale and tomato (Amatriciana), egg and pecorino (Carbonara), cheese and pepper (Cacio e Pepe), or guanciale and pecorino without tomato (Griscia). Bold and traditional flavors.

Sheep meat sausage flavored with fresh herbs, served with a side of potatoes. Unique and aromatic taste, different from classic pork sausage.

Cut of pork (coppa) cooked with the addition of Mistrà, a typical anise liqueur from the Marche region. Tender meat with a light aromatic hint.

Rich stew of beans and local sausage. A unique dish from peasant tradition, very flavorful and nutritious (similar to "uccelletto" or Mexican-style beans but not spicy).

Pork shank cooked whole, served according to the day's preparation. Very tender meat that falls off the bone, rich and succulent flavor.

Melted pecorino cheese served hot in a terracotta pot, paired with pears and honey. A rich and stringy vegetarian main course.

Roasted potatoes cooked in the oven. Crispy outside and soft inside, the classic accompaniment for meat dishes.

Fresh salad of raw spinach dressed with orange segments and black olives. A light, fresh, and citrusy side dish.

Leafy green vegetable with a slightly bitter taste, sautéed with garlic, oil, and chili pepper. Flavorful and slightly spicy.

Stewed savoy cabbage seasoned with garlic, oil, chili pepper, and a touch of vinegar. A flavorful, typical winter side dish.

Soft and creamy spoon dessert based on cream, served with chocolate topping or sour cherry jam. Sweet and delicate.

Classic Italian layered dessert with coffee-soaked ladyfingers and mascarpone cream. Creamy, sweet, and with a hint of cocoa.

Creamy dessert enriched with syruped sour cherries. A decadent and fruity spoon dessert.

Rolled pastry dessert filled with cooked apples and cranberries. Spiced and comforting, often served warm.

Rich and dense chocolate cake, served with sour cherries. For chocolate lovers.

Shortbread tart filled with sour cherry jam. A rustic and traditional dessert.

Portion of bread for the table.

Local red wine from the Marche region, a blend of Sangiovese and Montepulciano grapes. Dry and harmonious taste.

Aromatic red wine obtained from the native Lacrima di Morro d'Alba grape. Intense floral aroma and fruity taste.

Local white wine, blend of Verdicchio and Trebbiano. Fresh, dry, and easy to drink.

Structured and fragrant white wine from the Offida area. Notes of yellow fruit and flowers.

International white wine grown in the Marche region. Soft and fruity taste.

Aromatic red wine, reserve version. Full body and intense aromas of rose and violet.

Classic red wine from the Marche region, a blend of Montepulciano and Sangiovese. Robust and just tannic enough.

Young, fruity, and light red wine, produced with carbonic maceration. To be drunk chilled.

Important and aged red wine. Complex, spicy, and persistent.

Particular red wine from the Serrapetrona area, likely Vernaccia nera vinified still. Spicy and characteristic.

Local red wine, likely a variation of Vernaccia.

Unique sparkling red wine in the world, produced with three fermentations. Dry, spicy, and lively taste.

Famous Sardinian red wine based on Cannonau grapes. Powerful, warm, and alcoholic.

Superior quality Sangiovese di Romagna. Fruity red wine with good acidity and tannin.

Water served in a glass bottle.

Pale beer produced by the monks of Norcia. Blond Ale style, malty and slightly fruity taste.

Amber beer, more structured and alcoholic, Belgian Triple style. Complex and spicy taste.

Very strong and full-bodied dark beer. Toasted notes of chocolate and coffee, high alcohol content.

Special beer produced with the famous Castelluccio lentils. Unique and territorial taste.

Beer flavored with local honey. Sweet and floral notes.

Beer produced with Roveja, an ancient legume similar to peas. Rustic and unique taste.

Beer produced with buckwheat. Decisive and slightly toasted taste.

Beer flavored with pure saffron. Golden color and unmistakable spicy aroma.

Sweet carbonated beverage with cola flavor.

Sweet carbonated beverage with cola flavor.

Short and intense typical Italian coffee.

Espresso coffee with foamed milk.

Anise liqueur, probably Mistrà or Sambuca. Aromatic digestive.

Distilled cereal aged in barrels.

Digestive herbal liqueur, sweet-bitter taste.

Distilled wine, aged.

Italian pomace brandy. Strong and dry taste.

Distilled from sugar cane.