Hostaria Da Cesare Bottega Storica dal 1921

Name: Hostaria Da Cesare Bottega Storica dal 1921
Address: Via Crescenzio, 13, 00193 Roma RM, Italy, Rome
Price range: €4 - €30

★ 4.1 (1,254) $$Moderate 📍 Via Crescenzio, 13, 00193 Roma RM, Italy

Hostaria Da Cesare Bottega Storica dal 1921 menu 1

Hostaria Da Cesare Bottega Storica dal 1921 menu 2

Daily specials

Daily specials - Plats du jour - Platos del dí

APPETIZERS

Fried cod fillet

Filetto di baccalà fritto

(a,c,e,k,l,f) Fried salt cod fillet, filet de cabillaud frite, filete de bacalao frito (uno)

Desalted cod fillet, coated in batter and fried. Crispy on the outside and tender on the inside. A classic traditional appetizer, served hot.

€4 ≈ $5.00

Truffled rice ball with porcini mushrooms

Supplì tartufato ai funghi porcini

Truffled rice balls with porcini mushrooms (a,c,e,g,k,f,l) (uno)

Fried rice croquette with a golden crust. The filling is enriched with porcini mushrooms and truffle aroma, offering an earthy and aromatic taste.

€4 ≈ $5.00

Chianina meat sauce supplì

Supplì al ragù di chianina

Supplì with meat sauce (uno)

Classic tomato rice supplì with Chianina meat ragù. Crispy outside, soft inside, a typical Roman street food.

€4 ≈ $5.00

Eggplant timbale with parmigiana

Sformatino di melanzane alla parmigiana

timbale of eggplant parmigiana (g ;e)

Fried eggplant timbale, tomato sauce, mozzarella, and parmesan. A single-serving version of the classic parmigiana, soft and flavorful.

€9 ≈ $10.00

Fried zucchini flowers

Fiori di zucca fritti

(a,c,e,g,k,f,l) Fried zucchini flowers, fleurs de courgettes frites, flores de calabacín fritas (uno)

Battered and fried zucchini flowers. A light and crispy seasonal delicacy.

€4 ≈ $5.00

Dill salmon in orange sauce

Salmone all'aneto in salsa d'arancia

(d,l) Salmon with dill with orange sauce

Salmon fillet flavored with fresh dill and served with an orange sauce. The citrus flavor balances the richness of the fish.

€16 ≈ $19.00

Romanesco artichoke "alla romana"

Carciofo romanesco alla romana

(e) Stewed artichokes baked, artichauts romaine, romano alcachofas

Whole artichoke stewed with oil, garlic, parsley and mint. Tender, flavorful, and very aromatic, typical of Roman cuisine.

€8 ≈ $9.00

Romanesco artichoke "alla giudia"

Carciofo romanesco alla giudia

(e) Giudia artichokes, Artichauts Giudia, Alcachofas Giudia (e)

Whole artichoke fried twice until crispy like a chip ('scrocchiarella'). An iconic dish from the Jewish Ghetto of Rome.

€7 ≈ $8.00

Vignarola

Vignarola, broad beans and peas in a pan with bacon

Spring stew of fresh vegetables (fava beans, peas, artichokes) cooked with guanciale or pancetta. A dish that celebrates the flavors of the Lazio garden.

€12 ≈ $14.00

FIRST COURSES

Fresh spaghetti with sea urchin roe

Spaghetti freschi con la polpa di riccio

Spaghetti with sea urchin roe, Spaghetti avec oursin frais, Espaguetis con erizos fresca

Spaghetti served with sea urchin roe. Intense sea flavor, sweet and savory, with a unique creamy texture.

€22 ≈ $25.00

Homemade potato gnocchi

Gnocchi di patate fatti in casa

Homemade potato gnocchi with tomato or meat sauce (a,c,g k,i)

Soft potato gnocchi, handmade. Served with your choice of simple tomato sauce or meat ragù.

€13~ ≈ $15.00

Fresh Pici with drowned baby octopus

Pici freschi con polipetti affogati

Fresh Pici with poached baby octopus

Thick, rustic egg pasta (spaghettoni style) topped with baby octopus stewed in sauce. Rich seafood flavor and chewy pasta texture.

€16 ≈ $19.00

Fettuccine with fresh porcini mushrooms

Fettuccine funghi porcini freschi

Fettuccine with porcini mushrooms

Long, flat egg pasta seasoned with fresh porcini mushrooms. Delicate but persistent forest flavor.

€18 ≈ $21.00

Tonnarelli cacio e pepe

Tonnarelli cacio and pepper, Tonnarelli fromage et poivre, Tonnarelli queso y pimienta a,c,d,i

Thick egg pasta, seasoned with Pecorino Romano cream and black pepper. A pillar of Roman cuisine, savory and spicy.

€13 ≈ $15.00

MAIN COURSES

Cod with leeks

Baccalà con porri

Leghorn-style cod with leeks - Morue Livourne style aux poireaux - Bacalao a la Leghorn con puerros

Cod cooked with stewed leeks. The decisive flavor of the salted fish pairs with the vegetal sweetness of the leeks.

€16 ≈ $19.00

Mixed local roast fish with potatoes

Arrosto misto di pesce locale con patate

Mixed roast fish with potatoes d,b

Mixed local roast fish served with potatoes. Simple preparation that enhances the freshness of the catch.

€24 ≈ $28.00

Roasted porcini mushrooms

Funghi porcini arrosto

Roasted porcini mushrooms

Roasted porcini mushrooms. Roasting enhances their umami flavor and meaty texture.

€28 ≈ $32.00

Scamorza from Beneduce

Scamorza di Beneduce

with ham or smoked salmon Cheese of Beneduce with ham or smoked salmon d,i,j

Scamorza cheese (spun paste) served melted or grilled. Served with your choice of raw ham or smoked salmon.

€15~ ≈ $17.00

Il peposo with roasted polenta

Il peposo con polenta arrostita

Tuscan stew with black pepper and roasted polenta, ragoût toscana vecé picée de poivre noir et de la polenta, Estofado de Toscana

Typical Tuscan beef stew, slow-cooked with plenty of black pepper and red wine. Very tender meat served with toasted polenta.

€16 ≈ $19.00

MEATS AND FISHES

Meats And Fishes Viandes et Poissons

Veal tripe, pecorino cheese and mint

Trippa di vitello, pecorino e menta

Veal tripe, pecorino cheese and mint / Tripes de veau, pecorino et menthe

Stewed veal tripe Roman-style with tomato sauce, Pecorino Romano cheese and fresh mint. A traditional dish with a rich and aromatic flavor.

€23 ≈ $27.00

White fish from the oasis of Burano, vanilla, tomato powder and a light bagna cauda

Pesce bianco dell’oasi di Burano, vaniglia, polvere di pomodoro e una leggera bagna cauda

White fish from the oasis of Burano, vanilla, tomato powder and a light bagna cauda / Poisson blanc de l'oasis de Burano, vanille, poudre de tomate et une légere bagna cauda

Delicate white fish served with a creative pairing of vanilla, tomato powder, and a light garlic and anchovy sauce (bagna cauda).

€28 ≈ $32.00

Roast pigeon, rosemary and incense smoke; mustard and beet

Piccione arrosto, fumo di rosmarino e incenso; senape e barbabietola

Roast pigeon, rosemary and incense smoke; mustard and beet / Pigeon róti, fumée de romarin et encens; moutarde et betterave

Roast pigeon with smoky notes of rosemary and incense. Served with spicy mustard and sweet beet for a contrast of flavors.

€30 ≈ $35.00

Squid stuffed with broccoli, dried fruit, soft chickpeas

Calamaro ripieno di broccoletti, frutta secca, morbido di ceci

Squid stuffed with broccoli, dried fruit and soft of chickpeas / Calamar farci aux brocolis, fruits sechés et souple de pois chiches

Squid stuffed with broccoli and dried fruit, laid on a chickpea cream. A dish that combines land and sea with different textures.

€25 ≈ $29.00

Salt cod, wild field vegetables from the Roman Hills

Baccalà, verdure di campo dei Colli Romani

Salt codfish, Roman hills vegetables / Morue et legumes des collines romaines

Cod served with seasonal wild vegetables from the Roman Hills. Savory and natural flavor.

€30 ≈ $35.00

Quail in scapece, amaretti, sour cherries and its vegetables

Quaglie in scapece, amaretti, visciole e le sue verdure

Quail in sour sauce “scapece”, macaroons, wild cherries and his own vegetables / Cailles en “scapece”, biscuits secs aux amandes, griottes et ses légumes

Quail marinated in scapece sauce (vinegar and herbs), served with crunchy amaretti cookies and sour cherries. A sweet and sour, sophisticated dish.

€22 ≈ $25.00

End of menu

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