Vent8posti di Alessandro Onori

Cod (salted cod) with a crispy coating, served on a chickpea puree and garnished with pistachio chips. A pleasant contrast between the external crispiness and the softness of the fish. Delicate yet savory flavor.

Layers of eggplant interspersed with cheese and other ingredients, similar to a vegetarian lasagna without pasta. Served on a bed of arugula cream that adds a peppery note. Soft and full of flavor.

Meatballs made using the ingredients of Ribollita, a traditional Tuscan soup of bread and vegetables. Served on an aromatic basil cream. A rustic and comforting appetizer.

Rolls made with thin slices of zucchini, filled with raw ham and creamy stracchino cheese. A fresh and light appetizer with a good balance between the saltiness of the ham and the sweetness of the cheese.

A classic dish made with beaten eggs and potatoes, cooked in a pan until golden brown. Simple, hearty, and soft. Often served at room temperature or lukewarm.

Pasta with a creamy sauce made from eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, savory, and very flavorful. An absolute classic of Roman cuisine.

Pasta with a sauce based on tomato, guanciale, and pecorino cheese. It has a strong and savory flavor, with the smoky and salty taste of cured meat.

Pasta simply dressed with Pecorino Romano cheese and abundant ground black pepper. Despite the few ingredients, it is creamy and spicy. An iconic dish of Rome.

Considered the ancestor of Carbonara and Amatriciana, it's pasta with guanciale, pecorino, and pepper, but without eggs or tomato. Intense, salty, and rich flavor.

Long egg pasta (fettuccine) served with a classic ground meat sauce slowly cooked in tomato. Homely, comforting, and rich flavor.

Option to choose fresh egg pasta instead of the standard durum wheat pasta. It gives the dish a richer, more porous texture that holds the sauce better.

Tuscan beef steak (scottona or heifer), grilled. Usually served rare to maintain tenderness and juices. Intense meat flavor.

Grilled beef steak, sliced (hence the name 'tagliata'). Served with a balsamic glaze or rosemary-infused. Tender and juicy dish.

Grilled beef slices served with sautéed porcini mushrooms. The earthy aroma of the mushrooms pairs perfectly with the red meat. A rich main course.

Thin slices of beef rolled with a filling (often ham, carrot, celery) and braised in tomato sauce. Tender and very flavorful, typical of the Lazio tradition.

Meatballs made from ground meat, slowly cooked in tomato sauce. Soft and tasty, a classic Italian comfort food. Excellent for dipping bread.

Beef straccetti (thin strips of meat) quickly sautéed with porcini mushrooms. A tender and flavorful dish, easy to eat.

Likely beef straccetti served with stewed radicchio and melted gorgonzola cheese. The bitter taste of radicchio balances the creaminess and savoriness of the cheese.

Meat dish (usually straccetti or tagliata) served with fresh arugula and cherry tomatoes. A fresh and light combination, ideal for not feeling too full.