Osteria Chiana

Fresh stretched-curd cheese made from buffalo milk. It has a soft, elastic texture and a juicy center. Sweet and milky taste, eaten fresh as is.

Whole artichoke, fried twice according to the Jewish-Roman tradition. The outer leaves are crispy like chips, while the heart remains tender. Strong flavor and unique texture.

Slow-cooked artichoke with garlic, parsley, and mint. Very tender and aromatic. Enjoy it whole, savoring the herb dressing.

Fresh anchovies, floured and fried in boiling oil. Small, crispy, and flavorful. Eaten whole, often with a squeeze of lemon.

Raw anchovy fillets marinated in vinegar or lemon with oil and spices. Tangy and fresh taste, tender texture. A light and appetizing starter.

Thin slices of cured beef served with fresh arugula and Grana cheese shavings. Cold, lean, and flavorful dish. A classic combination of sweet, bitter, and salty flavors.

High-quality cured ham aged for two years. Sweet and delicate flavor with a melt-in-your-mouth texture. Served thinly sliced.

Layered bake of fried eggplant, tomato sauce, mozzarella, and Parmesan cheese. A rich, soft, and very flavorful dish. A classic of comforting Italian cuisine.

Fresh buffalo cheese paired with dried and grated fish roe (bottarga). An interesting contrast between the sweetness of the milk and the intense saltiness of the sea.

Long pasta dressed with fresh tomato sauce and fragrant basil. The simplest and most iconic Italian pasta dish. Sweet and aromatic flavor.

Short pasta dressed with pan-fried guanciale, Pecorino Romano cheese, and black pepper. It is a white version of Amatriciana. Very savory, rich, and fatty flavor.

Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A pillar of Roman cuisine. Strong, savory, and slightly spicy flavor.

Short pasta served with tomato sauce, fried eggplant, and grated salted ricotta. A dish of Sicilian origin. Rich flavor with a salty touch from the aged cheese.

Fresh pasta similar to spaghetti but thicker, dressed with a cream of Pecorino Romano cheese and ground black pepper. Creamy, spicy, and very flavorful. To be enjoyed hot.

Fresh egg pasta tossed with quality butter and Parmigiano Reggiano cheese. A simple, velvety dish with a delicate yet satisfying flavor.

Egg pasta with a minced veal sauce, cooked without tomato. A more delicate and sweeter flavor than classic ragu. A rich and hearty dish.

Long pasta dressed with flavorful anchovies and Pecorino Romano cheese. A bold combination of sea and dairy flavors. Very savory and aromatic.

Fresh egg pasta dressed with tender artichokes and pieces of pan-fried guanciale. It combines the sweet-bitter flavor of the vegetable with the savoriness of cured pork.

Freshly minced meat balls slowly cooked in tomato sauce. Soft and juicy. Eaten by dipping bread in the sauce.

Meatballs made with shredded boiled meat, typical of the Roman tradition of 'recycling' ingredients. They have a unique and flavorful texture. Usually breaded and fried or stewed.

Grilled chicken breast cut into strips. A light and protein-rich dish. Grilling gives a slight crust on the outside while keeping the inside tender.

Beef cutlet breaded and fried. Crispy outside and tender inside. Similar to Milanese cutlet.

Rare roast beef, thinly sliced and served with a side of vegetables. Cold or warm dish, tender and flavorful.

Breaded and fried young lamb chops, served with crispy zucchini. The lamb meat is tender with a characteristic flavor. A classic Roman main course.

Grilled beef cut. Served simply to enhance the flavor of the meat. You can request your desired cooking level.

The most prized and tender cut of beef, grilled or pan-seared. Lean and delicate in flavor. Melts in your mouth texture.

Simple salad of ripe tomatoes dressed with aromatic herbs. Fresh and light, ideal for cleansing the palate or accompanying meat dishes.

Dark green leafy vegetable with a bitter taste, typical of Roman cuisine. Usually boiled and then sautéed in a pan with garlic and chili pepper.

Green leafy vegetable with a sweet and earthy flavor. Served cooked, often sautéed in butter or oil with lemon.

Roasted potato pieces with oil and rosemary until golden brown. Crispy outside and soft inside. The classic side dish par excellence.

Mix of fresh raw leafy vegetables. Usually dressed with olive oil, vinegar, and salt. Light and refreshing.

Spoon dessert made with milk, eggs, and sugar with a liquid caramel topping. Gelatinous and soft texture, sweet and vanilla flavor.

The most famous Italian dessert, made with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

Classic shortcrust pastry tart filled with fruit jam or chocolate cream. A simple and rustic homemade dessert.

Hazelnut and chocolate ice cream, hand-molded with a heart of melted dark chocolate. Coated with cocoa powder. A specialty from Calabria.

Selection of fresh seasonal fruit, served whole or cut. A light and healthy end to the meal.

Large bottle of mineral water, still or sparkling.

Sweet, dark, carbonated soft drink. Served cold.

Small bottled beer. A refreshing alcoholic fermented beverage.

Italian herbal liqueurs usually drunk at the end of a meal as digestifs. Sweet-bitter taste.

High-proof alcoholic beverages such as grappa or eau-de-vie. Strong and intense flavor, served in small quantities.

Fixed charge for table service, bread, and cutlery.