Otello

Whole artichoke fried twice in olive oil. Typical of Jewish-Roman cuisine, it is crispy outside and tender inside. Eaten leaf by leaf down to the heart.

Fried calamari served in a paper cone. Crispy, dry, and flavorful, ideal as a shareable appetizer.

Three slices of toasted homemade bread seasoned in different ways. Classic variations include tomato, prosciutto crudo, and anchovies.

Selection of mixed Italian cured meats and cheeses served with walnuts. A convivial dish perfect for tasting various specialties.

Thin slices of bresaola (cured beef) served with fresh arugula and Grana cheese shavings. A light and fresh appetizer.

Fresh salad with slices of buffalo mozzarella and tomato, dressed with basil and extra virgin olive oil. An Italian classic.

Cured prosciutto served with fresh buffalo mozzarella. The combination of the saltiness of the cured meat and the sweetness of the cheese is perfect.

Slices of prosciutto served on sweet melon wedges. A fresh appetizer, typical of the summer season.

Freshly baked white focaccia, simply seasoned with extra virgin olive oil and rosemary needles. Crispy and fragrant.

Rigatoni seasoned with a tomato sauce, crispy guanciale, and Pecorino Romano cheese. A pillar of Roman cuisine, with a strong flavor.

Pasta seasoned with a cream of egg yolks, Pecorino Romano cheese, guanciale, and black pepper. Rich, creamy, and very flavorful.

Fresh long pasta similar to spaghetti, served with clams, garlic, oil, and parsley. A classic and delicate seafood first course.

Stuffed ravioli simply dressed with melted butter and sage leaves. A dish with a delicate and aromatic flavor.

Soft potato gnocchi. Served with a choice of classic tomato sauce or a rich four-cheese sauce.

Pasta seasoned with a cream made from the emulsion of Pecorino Romano cheese and cooking water, with abundant black pepper. Intense and spicy flavor.

Layered egg pasta with meat ragù, béchamel sauce, and Parmesan cheese, baked in the oven. A rich and comforting traditional dish.

Considered the ancestor of carbonara, it is pasta seasoned with crispy guanciale, Pecorino Romano cheese, and pepper, without eggs or tomato.

Fresh long pasta served with a tomato sauce enriched with small, flavorful meat meatballs.

Warm soup combining land-based chickpeas with sea-based calamari. Served with bread croutons and a tomato base.

Thin slices of veal garnished with prosciutto and sage, browned in butter and deglazed with white wine. Served with mashed potatoes.

Oxtail slowly stewed in a tomato sauce with celery and spices. The meat is very tender and falls off the bone. Served with chicory.

Tender meatballs cooked in tomato sauce. A classic homemade dish served with roasted potatoes.

A large slice of breaded and fried meat until golden, similar to a Milanese cutlet. Accompanied by french fries.

Young roasted lamb baked with rosemary and garlic. A traditional Roman dish served with potatoes.

Grilled beef sirloin cut into thick slices, seasoned with oil and rosemary. Served with oven-roasted potatoes.

Braised chicken cooked with peppers and tomato, rich in flavor. Accompanied by mashed potatoes.

Thin slices of beef quickly sautéed and served with fresh arugula and Grana Padano shavings. Served with a side of chicory.

Salmon fillet prepared "alla ghiotta," meaning with a tomato, olive, and caper sauce. Tasty and aromatic.

The most classic and simple pizza, seasoned with tomato sauce, mozzarella, and basil.

Margherita pizza base enriched with sliced fresh mushrooms.

White pizza inspired by the famous Roman first course, with mozzarella, Pecorino Romano cheese, and black pepper.

Vegetarian pizza topped with tomato, mozzarella, and a mix of grilled vegetables such as zucchini, eggplant, and peppers.

Pizza with a strong flavor with tomato, mozzarella, and anchovy fillets, flavored with oregano.

Classic tomato and mozzarella base, garnished with slices of Parma prosciutto usually added at the end of cooking.

White pizza without tomato, topped with a rich selection of four different cheeses for an intense and creamy flavor.

Spicy pizza with tomato, mozzarella, and slices of spicy salami. Very popular.

Very rich pizza topped with various ingredients including cooked ham, mushrooms, artichokes, olives, and sometimes egg.

Pizza usually white with mozzarella, crumbled sausage, and mushrooms. Flavorful and with a rustic taste.

White pizza with mozzarella, sausage pieces, and oven-roasted potatoes flavored with rosemary. A classic combination.

Pizza with tomato and mozzarella, enriched with oil-packed tuna and onion, with added capers.

Pizza with a strong flavor with sausage and pan-sautéed chicory, typical ingredients of Roman tradition.

Fresh pizza with cherry tomatoes and buffalo mozzarella, often added raw or at the end of cooking to preserve its flavor.

House specialty, a pizza with creamy stracchino cheese, sautéed chicory, and cooked ham.

Typical Roman leafy green vegetable, boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and strong flavor.

Potatoes cut into pieces and baked in the oven with oil and rosemary until golden.

Classic potato sticks, fried in boiling oil. Crispy and salty.

Potatoes mashed and mixed with milk and butter to achieve a creamy and fluffy consistency.

Assortment of seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Portion of mixed bread to accompany the meal.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A classic Roman appetizer.

Small breaded and fried mozzarella balls. Crispy outside with a melted cheese center.

Breaded and fried rice croquettes, seasoned with amatriciana sauce and filled with mozzarella.

Whole artichoke fried in the Jewish-Roman style. Crispy petals like chips.

Large pitted green olives, stuffed with spiced minced meat, breaded and fried.

Cod fillet (salted cod) desalted, coated in batter and fried. Crispy and flavorful.

Rich mixed salad with tomato, olives, corn, and prized DOP buffalo mozzarella.

Large mixed salad with tuna, hard-boiled eggs, onion, corn, and olives. A fresh and nutritious single dish.

Classic Italian spoon dessert made with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert made of thickened cream, served with a strawberry sauce.

Dessert made with chocolate and dry biscuits resembling a salami shape, served with cream.

Cup of cream-flavored gelato served with fresh strawberries.