Lo'steria

An assortment of mixed fried items served in a traditional paper cone. Usually includes Roman specialties like supplì or battered vegetables. Crispy and perfect for sharing.

Small pork sausages served with caciotta, a local semi-soft cheese. A rustic appetizer with intense and savory flavors.

Toasted slices of Lariano country bread, spread with butter and garnished with anchovy fillets. Simple yet rich in flavor thanks to the saltiness of the anchovies.

Toasted bread seasoned with guanciale (cured pork jowl) cooked until crispy or melt-in-your-mouth. A flavorful appetizer typical of Lazio cuisine.

Cured raw ham from Bassiano. Characterized by an aromatic and slightly smoky flavor.

A mixed board of cured meats and cheeses of Lazio origin (Di Origine Laziale). Ideal for tasting various local specialties in a single course.

Cod fillet (salt-cured cod) wrapped in a light batter and fried. Crispy outside and soft inside, a classic of Roman cuisine.

Short pasta tossed with tomato sauce, crispy guanciale, and Roman pecorino. A symbolic dish of Rome, with a strong and savory flavor.

Fresh egg long pasta tossed with Roman pecorino cream and abundant black pepper. Creamy and spicy, one of the most famous Roman recipes.

Considered the ancestor of Carbonara and Amatriciana, it's pasta tossed with guanciale, Roman pecorino, and pepper, without tomato. Intense and rich flavor.

Pasta tossed with a cream of egg yolks, Roman pecorino, crispy guanciale, and black pepper. Rich and velvety, strictly without cream.

Semolina discs cooked in milk, then baked with butter and cheese. Different from classic potato gnocchi, they are soft and golden.

Tripe slowly stewed in tomato sauce, flavored with Roman mint and sprinkled with pecorino. A traditional peasant dish with an unmistakable flavor.

Soft meatballs slowly cooked in tomato sauce. A classic Italian comfort food, tender and juicy.

Wild boar sausages served with sautéed broccoli rabe. The combination of fatty meat and slightly bitter greens is perfect.

Thin slices of veal with raw ham and sage, cooked in white wine and butter. Tender and flavorful meat, quick and tasty.

Oxtail stew cooked very slowly with tomato, celery, and sometimes raisins and pine nuts or cocoa. The meat is very tender and falls off the bone.

Boiled leafy greens then sautéed with garlic, oil, and chili pepper. Slightly bitter and spicy taste.

Potatoes cut into pieces and baked with aromatic herbs. Crispy outside and soft inside.

Mixed salad of wild herbs and fresh vegetables. Light and refreshing, it pairs well with meat dishes.

Local broccoli rabe sautéed in a pan. They have a characteristic slightly bitter flavor.

Famous Italian layered dessert with savoiardi biscuits soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Dessert made with chocolate and crumbled dry biscuits, shaped like a salami. Served in slices, with a crunchy and chocolatey texture.

Italian version of crème brûlée. Rich custard cream with a crunchy caramelized sugar crust on top.

Rustic ring-shaped biscuits made with wine and oil, covered in sugar. Crunchy and aromatic, often served for dipping in wine.

Shortcrust pastry tart with jam or cream. A traditional homemade dessert.

Zucchini flowers wrapped in batter and fried. Crispy and light, they are one of the most beloved appetizers in Rome.

Semolina discs cooked in milk and baked with butter and Parmesan cheese. Soft and golden.

Roast beef cooked rare, sliced thinly. Served cold or warm, flavorful and light.

Fried zucchini, then marinated with vinegar, garlic, and mint. A typical dish of Jewish-Roman cuisine.