Hostaria Da Bruno

A mixed assortment of classic Italian appetizers. Usually includes cold cuts, cheeses, vegetables in oil or grilled. Ideal for whetting the appetite.

Selection of vegetables prepared in various ways, such as grilled, marinated, or in oil. A fresh and light dish.

A classic Italian summer pairing. The salty taste of prosciutto crudo perfectly complements the sweetness and freshness of melon.

Slices of cured prosciutto crudo. Served in thin slices, it offers an intense and savory flavor.

Prosciutto crudo served with fresh mozzarella. The milky softness of the mozzarella balances the saltiness of the cured meat.

A rich platter of mixed cold cuts and cheeses. Perfect for sharing, accompanied by bread or focaccia.

Basket of fresh bread and crispy grissini to accompany the meal.

Meat-filled pasta served in a hot, flavorful broth. A traditional and comforting dish.

Traditional Roman soup based on meat broth into which a mixture of beaten eggs and Parmesan cheese is poured. It has a light, shredded consistency.

Thick and nutritious soup made with short pasta and borlotti or cannellini beans. Rich in rustic flavor.

A traditional peasant dish based on pasta and chickpeas. The broth is often flavored with rosemary and garlic.

Hot soup of pasta and lentils. A simple, healthy, and iron-rich dish.

Creamy and hearty soup with pasta and diced potatoes. A true comfort food of Italian cuisine.

Rustic soup prepared with spelt, an ancient grain, and vegetables. It has an earthy flavor and a pleasant texture.

Traditional Roman soup based on meat broth into which a mixture of beaten eggs and Parmesan cheese is poured. It has a light, shredded consistency.

Traditional Roman pasta dish with a cream of Pecorino Romano cheese and abundant freshly ground black pepper. Simple but intense flavor.

Considered the ancestor of Carbonara or Amatriciana. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper, without tomato.

Short pasta served with a spicy tomato sauce, prepared with garlic, oil, and chili pepper. 'Arrabbiata' refers to the heat of the chili.

Famous Lazio dish with tomato sauce, guanciale, and Pecorino cheese. Flavorful and slightly spicy.

One of the most famous Roman dishes. Spaghetti dressed with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper.

Long, flat fresh egg pasta, served with a classic tomato or meat sauce.

The classic Italian pasta dish. Spaghetti served with a simple sauce of fresh tomato and basil.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked until golden brown.

Large pasta cylinders filled with meat or ricotta and spinach, covered with sauce and béchamel, and baked until golden.

Soft gnocchi made with potatoes and flour, usually served with tomato sauce and cheese.

Fresh filled pasta containing a delicate mix of ricotta and spinach. Often served with butter and sage or tomato sauce.

Spaghetti dressed with anchovies, garlic, and oil. A dish with a strong, savory sea flavor.

Meat-filled pasta served in hot broth. A light and traditional dish.

Meat tortellini served dry with a tomato sauce or ragù.

Thick-cut veal shank, containing the bone with marrow, slowly braised with vegetables and broth.

Grilled lamb chops, served piping hot. The name suggests they are meant to be eaten with your hands, hence the 'burnt fingers'.

Tripe slowly stewed with tomato, Roman mint, and Pecorino cheese. A humble but flavorful dish.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine and butter.

Braised rabbit prepared with tomato, vegetables, wine, and aromatic herbs. A rustic and flavorful dish.

Oxtail slowly stewed with tomato, celery, and other vegetables. The meat becomes very tender and falls off the bone.

Large meatball made from minced meat enriched with spices and other ingredients, baked and served in slices.

Soft meatballs slowly cooked in tomato sauce.

Lamb offal (heart, lungs, liver) pan-fried with onions and potatoes.

Veal chunks slowly stewed with vegetables until tender.

Lean cut of veal grilled. Light and simple.

Rolled chicken roast, often stuffed, served with potatoes.

Simple grilled chicken breast.

Grilled beef steak.

Thin slices of meat, floured and pan-fried with a white wine sauce.

Salt-cured cod, desalted and cooked in a tomato sauce with olives and capers.

Fresh anchovies coated with seasoned breadcrumbs and baked until golden.

Fresh boiled octopus salad, usually dressed with potatoes, olive oil, parsley, and lemon.

Selection of mixed cheeses served together.

Stretched-curd cheese grilled until the outside is golden and the inside is melted and stringy.

Fresh mozzarella, tomato, and basil salad, dressed with olive oil.

Fresh mozzarella served plain.

Whole artichoke, cleaned and cooked upside down with oil, garlic, and mint. Tender and flavorful.

Baked eggplant.

Mushrooms sautéed in a pan with oil, garlic, and parsley.

Mixed green or seasonal salad.

A large, rich salad served as a main course, with ingredients like mozzarella, tuna, and corn.

Seasonal vegetables boiled or sautéed, such as chicory or spinach.

Peppers cooked in the oven or grilled, peeled, and seasoned.

Potatoes cut into pieces and baked with rosemary.