Hostaria La Casetta

A classic Roman fried appetizer. Usually includes a crispy battered cod fillet or a zucchini flower (often stuffed with mozzarella and anchovies). Tasty and typical of local street food.

Boiled beef tongue, finely sliced and served with the traditional 'bagnetto verde', a sauce made with parsley, anchovies, capers, and garlic. A flavorful and aromatic cold dish.

Fresh egg pasta seasoned with artichokes, crispy guanciale (cured pork jowl), and Pecorino Romano cheese. A rich and savory first course typical of Lazio cuisine.

Spaghetti served with lupini clams (a variety of small, flavorful clam), olive oil, garlic, and parsley. A simple but intensely flavored seafood first course.

Beef tripe slow-simmered in tomato sauce, flavored with Roman mint and plenty of Pecorino Romano. A traditional 'poor man's dish', tender and very tasty.

Historic oxtail stew, slow-cooked with tomato, celery, and herbs. The meat becomes extremely tender, falling off the bone. Rich and succulent.

Fresh anchovies lightly floured and fried until golden. Flavorful blue fish, crispy outside and soft inside, to be eaten whole.

A classic mixed seafood fry with rings of squid and shrimp, floured and fried. Crispy, golden, and usually served with lemon wedges.

Gilt-head bream simply cooked on a hot griddle. A fish with white and delicate flesh, lightly seasoned to enhance its natural flavor.

Fresh salad prepared with raw spinach leaves, crunchy walnut kernels, and Grana cheese shavings. A light, nutritious, and balanced side dish.

Mixed seasonal vegetables (such as zucchini, eggplant, and peppers) grilled. A simple and healthy side dish, seasoned with oil and parsley.