Antica Osteria Brunetti

Slices of toasted rustic bread seasoned with extra virgin olive oil, garlic, and often fresh tomato. Crispy and flavorful, they are a classic Italian appetizer.

Large slices of toasted bread garnished with various rich ingredients, often baked in the oven. Larger and more substantial than bruschetta.

A soft flan made with spinach and eggs. It has a velvety texture and a delicate vegetable flavor.

A rustic and flavorful frittata, traditionally enriched with pieces of salami or sausage. Tasty and substantial.

Fresh buffalo mozzarella served with slices of tomato and basil. A cold, simple, and very fresh dish, seasoned with oil and oregano.

Small fried or filled morsels, delightful to eat in one bite. Usually crispy on the outside with a soft center.

Baked eggplant parmigiana layered with tomato sauce, mozzarella, and parmesan. Rich, soft, and very flavorful.

Artichokes coated in a light batter and fried. Crispy and golden on the outside, tender on the inside.

Very thin slices of marinated raw beef. Served fresh with aromatic arugula, Grana cheese shavings, and cherry tomatoes.

The four pillars of Roman cuisine. Pasta served with traditional sauces based on guanciale, Pecorino Romano, pepper, or tomato.

Short pasta tossed with the Vaccinara oxtail sauce. A rich meat ragù with celery and spices, with an intense flavor.

Hollow pasta sautéed with fresh seasonal vegetables. A flavorful and light vegetarian dish.

Short pasta served with a classic slow-cooked meat ragù. Hearty and comforting, with tomato sauce and ground meat.

Soft potato gnocchi tossed with a simple tomato and basil sauce. A delicate and tasty traditional dish.

A variation of the classic cacio e pepe enriched with a chicory cream. The bitter taste of the vegetable balances the saltiness of the pecorino.

Creamy risotto cooked with saffron, giving it a golden yellow color, enriched with champignon mushrooms. Aromatic and delicate.

Pasta alla Gricia (guanciale and pecorino) enhanced with a truffle cream. A white dish with a bold and fragrant flavor.

Spaghetti sautéed with clams, garlic, oil, and parsley. A classic seafood first course with a delicate briny flavor.

Long pasta tossed with prized red shrimp and Pachino cherry tomatoes. An elegant dish that enhances the sweetness of the crustaceans.

Veal tail stewed for a long time with tomato, celery, and spices. The meat is very tender and falls off the bone, with a thick and flavorful sauce.

Thigh of young rooster cooked over coals. The skin is crispy and smoky, while the meat remains juicy.

Soft veal meatballs slowly cooked in tomato sauce. A homemade and comforting dish.

Thin slices of veal sautéed and deglazed with white wine. A tender and light main course.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A classic of Roman cuisine, flavorful and aromatic.

Steak from a prized Italian cattle breed (Podolica). Flavorful and substantial meat, ideal for grilling.

Salmon fillet coated with a crispy layer of potatoes, accompanied by an aromatic green peppercorn sauce.

Sea bass baked in parchment paper to preserve moisture and aromas. Delicate and light white meat.

Roast suckling lamb baked in the oven, often with potatoes and rosemary. A typical Roman dish, tender and flavorful meat.

Cut of meat with bone stewed with tomato and peas. The meat is very tender and the marrow inside the bone is a delicacy.

Mixed grilled seasonal vegetables. Usually includes zucchini, eggplant, and peppers.

Potatoes cut into pieces and baked until golden and crispy. Seasoned with rosemary and salt.

Fresh salad with a mix of green leaves and raw vegetables. A light and refreshing side dish.

Leafy green vegetable with a slightly bitter taste, typically sautéed with garlic and chili pepper.

Fresh vegetables prepared according to seasonal availability. Ask staff for daily details.

Creamy puree made with sweet potatoes. It has a naturally sweet flavor and an orange color.

Whole artichoke stewed with oil, garlic, parsley, and mint. Tender and very aromatic.

Famous spoon dessert with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

A cold, creamy dessert enriched with crunchy almonds or hazelnuts. Texture similar to ice cream but softer.

A spoon dessert made with cream, sugar, and vanilla, thickened with gelatin. Often served with berry or caramel sauce.

Spherical sweets, likely fried or filled with delicious creams. A house specialty to discover.

Hot chocolate cake with a molten, creamy center. Best eaten fresh from the oven.

Bottle of still or sparkling mineral water.

Sweet carbonated cola-flavored beverage.

Fermented alcoholic beverage made from barley malt and hops. Served cold.

Popular Italian aperitif based on prosecco, bitter (like Aperol or Campari), and soda.

A glass of house wine, red or white.

Italian sparkling white wine. Dry and fruity, ideal for celebrating or as an aperitif.