Hostaria 100Celle Ristorante di Quartiere a Centocelle

A selection of mixed cured meats and cheeses, often accompanied by olives or pickles. Perfect for sharing to start the meal.

A humble traditional Roman dish made with beans stewed with pork rind in tomato sauce. Rich, rustic, and very nutritious flavor.

Fresh spun paste cheese with a creamy center, served with prized Cantabrian anchovies. A perfect contrast between the sweetness of the milk and the saltiness of the fish.

Battered and fried seasonal vegetables. Crispy on the outside and tender on the inside, usually served piping hot.

Desalted cod fillet, battered and fried Roman-style. The batter is crispy and golden, while the fish inside remains soft and juicy.

Fried zucchini flower stuffed with mozzarella and anchovies. A classic Roman appetizer, flavorful and stringy.

Tomato rice croquette with a mozzarella heart, breaded and fried. It's called 'al telefono' because the hot mozzarella stretches, creating a string similar to a telephone cord when opened.

Chicory sprouts served raw in salad, typical of Rome. Dressed with a sauce of anchovies, garlic, vinegar, and olive oil. Fresh and crunchy with a bitter note.

Fried eggplant croquettes made with eggplant pulp, eggs, cheese, and breadcrumbs. Soft and flavorful, excellent as an appetizer.

Fresh seafood salad with boiled octopus and cuttlefish, dressed with oil, lemon, and parsley. Light and flavorful.

Thin slices of smoked salmon served cold, often with a drizzle of oil and lemon. Intense flavor and soft texture.

Mussels cooked in a pan with oil, garlic, parsley, and pepper (sometimes tomato). Served with their flavorful broth, ideal for dipping bread.

Fresh anchovies, floured and fried golden. Eaten whole, crispy and flavorful.

Small octopuses slowly stewed in tomato sauce with olives and capers. Tender and very flavorful.

Pasta tossed with tomato sauce, crispy guanciale, and pecorino romano. One of the pillars of Roman cuisine, with a strong and savory flavor.

Considered the ancestor of Amatriciana, it's a 'white' pasta with crispy guanciale, pecorino romano, and black pepper. Intense and fatty flavor.

Pasta tossed with pecorino romano cheese and abundant freshly ground black pepper. Creamy, spicy, and very flavorful.

Pasta tossed with a cream of egg yolks, pecorino romano, crispy guanciale, and black pepper. Rich, creamy, and indulgent.

Fresh stuffed pasta (usually ricotta and spinach) served with a classic tomato and basil sauce.

Historic dish of Roman cuisine. Pasta served with a tomato sauce and milk-fed veal intestine (pajata), which still contains chyme, making the sauce creamy and uniquely flavored.

Fresh egg pasta tossed with a rich ragù prepared with three types of minced meat (beef, veal, and pork) slowly cooked in tomato sauce.

Large-format pasta served with an amberjack and tomato-based fish ragù. Delicate but tasty seafood flavor.

Classic seafood dish with spaghetti, clams, oil, garlic, parsley, and sometimes white wine. Fresh and briny flavor.

Spaghetti with mixed seafood (mussels, clams, shrimp, calamari) and tomato. A triumph of marine flavors.

Egg pasta served with a prized Fassona Piedmontese beef ragù, known for its leanness and tenderness.

Pasta tossed with the sauce from Coda alla Vaccinara (oxtail stew). The sauce is thick, rich in collagen, and very flavorful, often with notes of celery and cocoa.

Tripe slowly stewed with tomato, Roman mint, and pecorino. A humble dish but rich in flavor and tradition.

Veal slices cooked in a pan with prosciutto and sage, deglazed with white wine. Tender and flavorful.

Beef rolls stuffed and cooked in tomato sauce. A classic Sunday dish in Roman families.

Young female cow meat (scottona) grilled and served cut into strips. Usually served rare or medium, tender and tasty.

Veal shank stewed with peas and tomato. The meat is very tender and the marrow in the bone is a delicacy.

Grilled milk-fed lamb chops. Called 'scottadito' because they are eaten piping hot with your hands.

Whole grilled fish simply with oil and herbs. White meat, light and delicate.

Floured and fried calamari rings. Crispy and golden, served with lemon.

Cod fillet cooked with a sweet and aromatic sauce made from stewed leeks.

Grilled sea bass. Firm and flavorful white meat, simply seasoned to enhance its freshness.

Tender meat balls slowly cooked in tomato sauce. A classic Italian comfort food.

Simple salad of lettuce, tomatoes, and other fresh seasonal vegetables.

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

Boiled chicory then sautéed in a pan with oil, garlic, and chili pepper. Bitter and spicy flavor, a typical Roman side dish.

Grilled mixed vegetables (zucchini, eggplant, peppers).

Oven or grill-cooked peppers, peeled and dressed with oil, garlic, and parsley. Sweet and soft.

Artichokes cut into wedges or whole, battered or floured and fried until crispy.

Spoon dessert made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Soft ice cream dessert enriched with pieces of crunchy nougat.

Warm chocolate cake with a soft, molten center.

Variation of the warm cake with the addition of pistachio cream or crumble.

Crispy phyllo dough pastry filled with spiced apples and cinnamon and almonds, similar to strudel.

Delicate dessert combining the creaminess of ricotta with the sweetness of pears.

A velvety smooth spoon dessert with pistachio flavor.

A variation of the cannolo filled with pastry cream or ricotta, typical of Cilento.

Sponge cake filled and covered with lemon cream, enriched with wild strawberries.

Traditional Neapolitan cake made with chocolate and almonds, without flour. Moist and rich.

Selection of fresh fruit available in season.

Slice of fresh and refreshing watermelon.

Fresh pineapple served sliced or diced.

Sweet melon, usually Cantaloupe, served fresh.