Hostaria Po

Fried fresh anchovies served in a traditional paper cone, accompanied by marinara sauce. Crispy outside and tender inside. Ideal as a tasty start to the meal.

A reinterpretation of eggplant parmigiana wrapped in crispy phyllo pastry. A soft, stringy center enclosed in a flaky shell. Rich flavor and interesting texture.

Melted tomino cheese served with fresh mushrooms and mixed greens, dressed with a sweet and sour ginger and maple sauce. Creamy and flavorful with fresh and slightly spicy notes.

Grilled aged Pecorino Romano cheese served with sweet jam. Perfect contrast between the saltiness of the warm cheese and the sweetness of the jam.

Stewed tripe enriched with artichokes and pecorino cheese. A traditional Roman dish with a strong flavor and soft texture. Served warm.

Cod and potato fritters served with prickly pear jam. A mix of savory and sweet flavors with a soft and crispy texture.

High-quality raw beef tartare. Tender and flavorful meat, seasoned to enhance its natural taste. To be enjoyed fresh.

Short pasta dressed with a creamy sauce based on eggs, pecorino, and crispy spiced guanciale. Rich, flavorful, and velvety. A Roman classic.

Fresh long pasta with aged pecorino cheese sauce and a selection of peppers. Intense, spicy, and very creamy flavor.

Homemade gnocchi dressed with tomato sauce, guanciale, and aged pecorino. Rich and rustic flavor with a soft texture.

Hot soup based on white beans, escarole, and toasted pine nuts. A comforting vegetarian dish with a delicate and earthy flavor.

Pasta stuffed with creamy cheese, served with broccoli and olives. Soft and milky taste with savory vegetable notes.

Spaghetti dressed with a simple yet intense sauce of butter, anchovies, and very aged parmesan. Deep umami and savory flavor.

Wide egg pasta with hand-cut beef ragu and porcini mushrooms. Robust, earthy, and very hearty dish.

Chicken stewed cacciatore style with herbs and spices, served with roasted potatoes. Tender and juicy meat with a rustic sauce.

Lamb meat slow-cooked until very tender, accompanied by potatoes. Intense flavor and melt-in-your-mouth texture.

Veal rolls with ham and sage, served with sautéed chicory. Typical Roman dish, flavorful and aromatic.

Octopus roasted until crispy, served with tomato sauce, oregano, and olives. Contrast of textures and Mediterranean flavor.

Grilled squid served on a citrusy potato puree, garnished with pistachios and olives. Light, fresh, and aromatic.

Sea bass fillet cooked in butter and lemon, accompanied by artichokes. Delicate fish with a rich sauce and seasonal vegetables.

Bitter green leafy vegetable, served sautéed in a pan (spicy) or boiled with lemon. Light and digestive side dish.

Cut and oven-roasted potatoes with rosemary sprigs. Crispy outside and soft inside, a classic side dish.

Mixed seasonal vegetables grilled. Smoky and light flavor, seasoned with olive oil.

Stewed escarole in a pan with sweet raisins and crunchy pine nuts. Typical Roman side dish with a sweet and sour taste.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Creamy, sweet, and with a distinct coffee aroma.

Fried pastry shell filled with sweet cream. Crispy on the outside and soft on the inside.

Cup of ice cream served immersed in a liqueur of your choice. Refreshing dessert with an alcoholic note.

Hot and frothy cream based on egg yolks and sugar, whipped to order. Served flavored with coffee or liqueur.

Puff pastry dessert filled with cooked pears, crunchy walnuts, and chocolate. Warm and spiced, ideal for ending the meal.