Osteria da Fortunata - Rinascimento

Fresh stretched-curd cheese made from buffalo milk. It has a soft, elastic texture and a rich, milky flavor. Best enjoyed at room temperature.

A classic fresh and light Italian salad. Slices of buffalo mozzarella and tomato dressed with olive oil and fresh basil.

Fresh cheese with a creamy stracciatella heart, served with toasted bread (bruschetta). Soft and buttery, ideal for spreading.

Long-aged prosciutto, hand-cut. Savory and delicate flavor, melt-in-your-mouth texture.

Meatballs slowly cooked in a tomato sauce. Tender and flavorful, a classic Italian comfort food.

Whole artichokes slowly cooked with garlic, parsley, and mint. Tender and aromatic, typical of Roman cuisine.

Fresh bread served with high-quality extra virgin olive oil. A simple appetizer to appreciate the flavor of the oil.

Assorted bread basket to accompany the meal.

An assortment of Italian fried specialties: supplì, battered vegetables, potato croquettes, Ascolane olives, and zucchini flowers. Crispy and varied.

Tomato rice croquette with a melting mozzarella center, breaded and fried. An iconic Roman street food.

Pitted green olives, stuffed with minced meat, breaded, and fried. Savory and crispy taste.

Bread and mozzarella sandwich, dipped in egg and fried. Often enriched with anchovies. Golden and stringy.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Delicate contrast between the sweet flower and the savory anchovy.

Artichoke fried twice until crispy like a chip. Specialty of Jewish-Roman cuisine.

Meatballs made with shredded boiled beef, potatoes, and spices, then fried. Crispy outside and soft inside.

Fresh egg pasta with a rich meat sauce (beef and pork) slowly cooked in tomato.

Egg pasta with classic Roman sauce based on tomato, crispy guanciale, pecorino, and a touch of chili pepper.

Egg pasta dressed with the sauce of oxtail stew, rich in complex flavors including unsweetened cocoa and spices.

Long, thin pasta served with a dense cream of Pecorino Romano and freshly ground black pepper. Simple yet intense.

Known as white amatriciana. Pasta dressed with crispy guanciale, pecorino, and black pepper, without tomato.

Pasta dressed with fresh pesto made from basil, pine nuts, garlic, cheese, and olive oil. Aromatic and vegetal.

Short pasta served with a dressing of artichokes, crispy guanciale, and pecorino cheese. Rustic and bold flavors.

Short pasta dressed with delicate zucchini flowers and savory guanciale, enriched with pecorino.

A Roman classic. Pasta dressed with a cream of egg yolks, pecorino, crispy guanciale, and black pepper.

Pasta dressed with guanciale, pecorino romano, and black pepper. Intense and savory flavor.

Soft potato gnocchi served with a classic tomato meat sauce.

Potato gnocchi dressed with the rich and spicy sauce of oxtail.

Baked gnocchi with tomato sauce, melting mozzarella, and basil. A comforting and warm dish.

Short, thick fresh pasta dressed with tomato sauce, guanciale, and pecorino.

Pasta dressed with a spicy tomato sauce, garlic, and parsley. Simple and bold.

Pasta stuffed with ricotta and lemon, served with a light sauce of fresh tomato and basil.

Stuffed pasta served simply with melted butter and crispy sage to enhance the filling.

Hot soup of vegetables, legumes, and pasta. A rustic and nutritious dish, ideal for winter.

Layers of grilled or fried eggplant, tomato, and mozzarella, baked like a parmigiana but presented in single portions.

Rabbit stewed with aromatic herbs, wine, olives, and a touch of vinegar. Tender and flavorful meat.

Meatballs served with abundant tomato sauce.

Meatballs cooked in a creamy white sauce flavored with lemon. Fresh and delicate taste.

Roman-style tripe stewed with tomato, mint, and served with a generous sprinkle of pecorino.

Floured and pan-seared veal slices, deglazed with white wine. Tender and juicy.

Veal slices cooked with sweet Marsala wine, creating a rich and amber sauce.

Veal slices cooked with lemon juice for a fresh and light dish.

Veal slices with prosciutto and a sage leaf, cooked in white wine. A typical Roman main course.

Oxtail stewed for a long time with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Oven-roasted veal breast with aromatic herbs and served with roasted potatoes. A traditional Roman dish.

Lamb offal (heart, lungs, liver) pan-fried with artichokes. Dish with an intense and unique flavor.

Young lamb (abbacchio) roasted with potatoes and rosemary. Tender and succulent.

Catalonian chicory sprouts served raw with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and slightly bitter.

Potatoes cut into pieces and roasted with aromatic herbs until golden.

Boiled wild chicory dressed with lemon (raw) or sautéed with garlic and chili pepper (sautéed). Characteristic bitter taste.

Boiled green beans simply dressed with oil and lemon.

Fresh salad with mixed seasonal vegetables.

Whole fried artichoke, crispy and golden.

Artichoke stewed with aromatic herbs.

Fresh seasonal vegetables, prepared according to availability.

The quintessential Italian aperitif based on Prosecco, soda, and a bitter of your choice.

Classic bitter and dry cocktail, perfect as an aperitif.

Refreshing and spicy cocktail usually served in a copper mug.

Sweet and fruity cocktail based on passion fruit and vanilla, accompanied by a shot of sparkling wine.

Energizing coffee cocktail, creamy and intense.

Fresh and herbaceous Cuban cocktail with mint, lime, and rum.

Sweet and creamy tropical drink, blended with ice.

Savory cocktail based on tomato juice and spices. Also excellent for brunch.

Classic sour and sweet cocktail, with a silky texture from aquafaba.

House cocktail based on tequila and grapefruit, similar to a Paloma.

Gin cocktail with fruity notes of red berries and a smooth texture.

Fresh and herbaceous cocktail with Mediterranean gin and basil.

Variation of the Margarita, with high-quality tequila and agave syrup.

Premium gin distilled with fresh citrus.

Mediterranean gin with botanicals such as arbequina olive, thyme, rosemary, and basil.

Complex German gin with 47 different botanicals.

Luxury Polish vodka made from rye.

French vodka produced from grapes, with a smooth taste.

Super premium Russian vodka, extremely pure.

Rare and precious blended Scotch Whisky, with smoky and velvety notes.

Blue agave tequila, smooth and light.

Aged Guatemalan rum with the Solera method. Sweet and complex.

Premium tonic water.

Sparkling grapefruit-flavored beverage.

Fruity and sweet mocktail.

Refreshing and slightly spicy mocktail thanks to ginger beer.

Cover charge per person.