Vecchia Osteria Del Gelsomino

Long pasta with a creamy butter sauce and anchovy fillets. Served with a sprinkle of crispy bread for a pleasant contrast. A dish with an intense and savory flavor.

A special chef's suggestion that varies daily based on fresh ingredients available. Ask staff for today's details.

Cured ham typical of the Viterbo area, served with fresh and juicy buffalo mozzarella. A classic Italian appetizer combining savoriness and sweetness.

Fresh salad of softened stale bread, tomatoes, onion, and basil, enriched with marinated anchovies. A rustic, flavorful, and refreshing dish.

Assortment of local Lazio cheeses of various ages. Accompanied by homemade jams that enhance their flavor.

Seasonal mixed vegetables baked with a light gratin. Dressed with a touch of fine aged balsamic vinegar.

A platter of cured meats and smoked products from the Viterbo region. Intense and aromatic flavors typical of local tradition.

A prized cured meat, Sella di San Venanzo lard, soft and spicy. Melts in your mouth, releasing a delicate and aromatic flavor.

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

Toasted bread served with slices of flavorful Viterbo cured ham. A simple and tasty appetizer.

Hot bruschetta with melting Sienese lard on bread, paired with slightly bitter sautéed chicory. A rich and traditional combination.

Toasted bread topped with cured capocollo (scapicollata) from the Viterbo area. Flavorful and spicy.

Hollowed long pasta with tomato sauce, crispy guanciale, and Pecorino Romano. An iconic Roman dish, flavorful and slightly spicy.

Fresh egg pasta with a cream of Pecorino Romano, abundant black pepper. Intense, savory, and creamy flavor.

Short pasta served with pajata (milk-fed veal intestine) cooked in tomato sauce. A Roman traditional dish with a unique flavor and creamy texture.

Pasta with the rich sauce of oxtail stew, made with tomato, celery, and shredded meat. A robust and flavorful first course.

Spaghetti with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and very tasty.

Pasta with crispy guanciale, Pecorino Romano, and black pepper. Known as white Amatriciana, it is savory and rich in flavor.

Fresh pasta made in-house. Type and seasoning may vary daily.

Flat and wide egg pasta served with a classic meat ragu slowly cooked in tomato sauce. A comforting and traditional dish.

Danish or Irish origin beef steak, grilled. Juicy and tender meat, served at your desired cooking temperature.

Young Abruzzese lamb, usually cooked in the oven or pan with herbs. Tender meat with a delicate flavor.

Oxtail stew cooked for a long time with tomato, celery, and spices. The meat is very tender and falls off the bone, the sauce is thick and flavorful.

Prized lamb chops, grilled or seared. Flavorful and tender meat, ideal for lamb lovers.

Thin slices of veal with cured ham and sage, cooked in white wine. Served with a side of sautéed vegetables. A light and tasty main course.

Prized cut of Danish or Irish beef, very tender and lean. Grilled to preference.

Meatballs in sauce prepared according to Roman tradition. Soft and flavorful, slow-cooked in tomato sauce.

Lamb offal (heart, lungs, liver) stewed with onions and herbs. A rustic dish with a strong flavor.

Pieces of beef fillet sautéed with myrtle liqueur or berries and radicchio. An aromatic and refined dish.

Tripe stewed with tomato sauce, Roman mint, and pecorino. Tender and very flavorful, typical of local cuisine.

Flavorful sausage served on melted scamorza cheese and accompanied by vegetables. A rich and hearty dish.

Seasonal vegetables sautéed in a pan with garlic and oil (sautéed) or boiled and dressed with lemon and oil (sour).

Potatoes cut into pieces and roasted in the oven with rosemary and herbs. Crispy outside and soft inside.

Artichokes prepared according to tradition, likely Roman-style (stewed with herbs) or Jewish-style (fried). Tasty and seasonal.

Catalogna chicory sprouts served raw in a salad, dressed with an anchovy, garlic, and vinegar sauce. Fresh and crunchy with a slightly bitter note.

Mixed salad of fresh seasonal vegetables. A light and healthy side dish.

Fresh pineapple cut into slices or cubes. Sweet, juicy, and digestive.

A variation of the classic Italian coffee and mascarpone dessert, with the addition of a crunchy note (biscuit or crumble).

Selection of fresh fruit available seasonally.

Homemade desserts such as jam tarts or cakes of the day. Ask for availability.

Large bottle of beer.

Classic Italian espresso coffee.

Glass of digestive liqueur or spirit (amaro, grappa, limoncello).

Small bottle of beer.

Espresso with a small amount of liqueur (usually grappa or sambuca).

Sparkling soft drink in a can (e.g., cola, orange soda).

Hot drink based on espresso and foamed milk.

Bottle of water served at the table.

House wine from the Roman countryside, served in a carafe. Available in red or white.