Hostaria da Enzo Roma

Dense traditional soup with mixed short pasta and legumes (chickpeas or beans). A warm and nutritious comfort dish.

Fresh handmade pasta (short pasta or gnocchi type) tossed with a simple sauce of tomato, garlic, and pecorino cheese.

Short pasta (mezze maniche) tossed with a cream of egg yolks, pecorino romano, black pepper, and crispy guanciale.

Thick hollow pasta with tomato sauce, browned guanciale (often deglazed with wine), pecorino, and pepper.

Hand-made pasta stuffed with buffalo ricotta and spinach, served with a simple tomato and basil sauce.

Fresh egg fettuccine tossed with a rich minced meat sauce slow-cooked in tomato.

Spaghetti served with clams sautéed in a pan with garlic, oil, chili pepper, and parsley. Delicate sea flavor.

Fresh handmade pasta tossed with a mix of seafood (mussels, clams, prawns, squid) and cherry tomatoes.

Fresh pasta tossed with the rich and gelatinous sauce of coda alla vaccinara (stewed oxtail).

Thick fresh pasta similar to spaghetti, tossed with Roman pecorino cream and abundant freshly ground black pepper.

Pasta tossed with crispy guanciale, pecorino romano, and pepper. A 'white' version of Amatriciana without tomato.

Oxtail cut into pieces and stewed for a long time with celery, tomato, raisins, and pine nuts. The meat becomes very tender and falls off the bone.

Breaded and fried chicken breast, stuffed inside with cooked ham and melted mozzarella. Similar to cordon bleu.

Thin slices of veal quickly cooked in a pan with a slice of raw ham and a sage leaf, deglazed with white wine.

Pork chop cooked in a pan or oven, flavored with rosemary and deglazed with beer to make it tender.

Minced meat meatballs slow-cooked in tomato sauce. Soft and flavorful.

Floured and fried squid rings and whole prawns. Crispy and golden, served with lemon.

Cod stewed in the Roman style with tomato sauce, onions, black olives, and raisins for a sweet and savory contrast.

Pork sausage browned and served with sautéed chicory (bitter vegetable), served in a terracotta pot.

Chicory (slightly bitter dark leafy green) served sautéed in a pan with garlic and chili pepper, or boiled with lemon (acidulated).

Potatoes cut into pieces and baked with rosemary.

Classic fried potato sticks.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Salad of only tomatoes seasoned with oil, salt, and basil or oregano.

Salad with bitter radicchio and arugula leaves, enriched with parmesan flakes.

Mixed salad enriched with toasted sesame seeds.

Mixed vegetables (e.g., zucchini, eggplant, tomatoes) sprinkled with breadcrumbs and herbs, baked until golden.

Mixed seasonal vegetables, cooked and served hot in a small pot.

Selection of cheeses served with slices of fresh pear or honey as an accompaniment.

Pieces of 24-month aged Parmigiano Reggiano, high quality (mountain), served in flakes or cubes.

Aged sheep's milk cheese, typical of Rome. Very salty and spicy flavor.

Dark chocolate cake with a warm, molten center.

Warm pistachio cake, possibly with a molten center.

Spoon dessert based on cream, sugar and gelatin. Served with a sauce of your choice.

Vanilla cream baked with a crunchy caramelized sugar crust on top.

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

Fresh seasonal fruit, served cut or whole.

Frozen lemon dessert, blended and corrected with Galliano liqueur and Vodka. Digestif and refreshing.