L'Osteria di Monteverde Roma

Marinated blue fish served with fresh fruit and spring vegetables. A fresh appetizer with a balance of sweet and savory flavors. Enjoyed cold or at room temperature.

Roasted artichoke served with a savory zabaglione cream, Roman mint, and crunchy breadcrumbs. Offers a contrast of soft and crunchy textures with a rich and aromatic flavor.

Baked zucchini flower stuffed with sheep ricotta, seeds, and zucchini. A delicate and creamy appetizer, typical of local culinary tradition.

Traditional spring stew of vegetables such as artichokes, fava beans, and peas, variable based on market availability. A flavorful and comforting vegetable dish, to be enjoyed with bread.

Meatballs made with boiled meat, served with traditional green sauce and cucumber kefir. Soft inside with an intense meat flavor and fresh herbaceous notes.

Long fresh egg pasta served with mussels, sweet green peppers (friggitelli), and crunchy peperone crusco. A first course that combines sea and land flavors with a crunchy note.

Thick spaghetti-like pasta with white duck ragù, spring onion, and a touch of apricot. Rich and savory flavor with a slight fruity sweetness.

Creamy risotto cooked with asparagus, shallots, and Cesanese red wine, garnished with savory zabaglione. An elegant dish with vinous and vegetable flavors.

Handmade stuffed pasta with ricotta and spinach, dressed with sweet cherry tomatoes and Parmesan. An Italian classic with a fresh and comforting taste.

Fresh fish of the day prepared according to market availability. The flavor and cooking depend on the catch, generally served roasted or pan-fried.

Baked salt cod covered with a crust of potatoes and tomatoes. Tender and flavorful fish with a crispy, golden surface.

Veal breast slow-roasted in the "alla fornara" style. Very tender and juicy meat, typically served with potatoes.

Roasted lamb thigh with aromatic herbs (in porchetta style), served with escarole, mustard, and sun-dried tomatoes. Flavorful and aromatic meat with bold-flavored sides.

Pork liver wrapped in caul and roasted, served with a sweet-sour compote of strawberries and red onion. Intense, ferrous taste balanced by the sweetness of the fruit.

Selection of seasonal vegetables prepared fresh daily. A healthy and light side dish that varies according to the market.

Sweet dessert wine with notes of honey and dried fruit. Full-bodied and slightly tannic.

Aromatic sweet white wine obtained from Moscato grapes. Intense floral and fruity aroma.

Sweet red wine from Valpolicella. Rich and velvety with notes of cherries and ripe red fruit.

Wine and sour cherry (wild cherry) based drink. Sweet and fruity taste with a pleasant acidity.

Sweet wine-based drink flavored with wild plums. Fruity and characteristic flavor.

Sicilian sweet passito wine, amber color. Intense aromas of apricot, dried figs, and honey.

French pear-flavored Cognac. Strong but smooth liqueur with a distinct fruity flavor.

Portuguese fortified wine in Tawny style. Sweet flavor with notes of caramel, nuts, and dried fruit due to aging.

Sweet white wine from Veneto made from Moscato grapes. Fresh, aromatic, and intensely floral.

Sweet red wine from native grapes. Intense ruby color and sweet, spicy taste.

Prestigious sweet wine obtained from torcolate (twisted) grapes. Bright golden color with complex notes of honey and vanilla.

Service charge which includes homemade bread.

Bottled water, available still or sparkling.