Osteria Corsetti 1921 Roma

A classic mixed appetizer from Roman tradition. Vegetables and fruits are coated in a light batter and fried until crispy and golden.

Fresh buffalo milk spun paste cheese served with aged prosciutto. A balanced combination of the milky sweetness of mozzarella and the saltiness of the cured meat.

A rich selection of typical cured meats and cheeses from the Lazio region, designed for sharing. Includes local specialties like porchetta and cheeses of various ages.

Artichoke fried twice according to the Jewish-Roman tradition. The leaves become crispy like chips while the heart remains tender.

Artichoke slowly cooked in a pan with oil, garlic, and mint. Soft, flavorful, and aromatic, it is one of Rome's most famous side dishes.

Smoked spun paste cheese, melted in a terracotta pot. Served hot and stringy, accompanied by slices of savory prosciutto.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A crispy outside and soft inside appetizer, with a savory heart.

Salt-cured cod fillet, desalted, fried in a crispy batter. Served on a soft chickpea cream for a contrast of textures.

Fresh raw tuna cubes marinated with citrus and oil. A light and refreshing dish that enhances the natural flavor of the fish.

Sautéed shellfish with white wine, garlic, and parsley. Served with their flavorful broth and toasted bread slices for dipping.

Small floured squid fried until golden. Crispy and flavorful, served hot with a squeeze of lemon.

Fresh floured and fried anchovies, served in the traditional paper cone. A humble dish from maritime tradition, simple and tasty.

Small octopuses stewed in tomato with olives and capers. Tender and rich in sauce, served in a terracotta pot.

Fresh pasta dressed with a cream of egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. A pillar of Roman cuisine, rich and savory.

Short fresh pasta served with tomato sauce, guanciale, and pecorino. A strong and flavorful sauce, slightly spicy.

Fresh pasta dressed with crispy guanciale, Pecorino Romano, and pepper. Considered the ancestor of carbonara and amatriciana, it is made without tomato and eggs.

Thick fresh pasta dressed with an emulsified cream of Pecorino Romano and abundant black pepper. Simple but with an intense and spicy flavor.

An enriched version of the classic garlic and oil. The pasta is tossed with Pecorino cheese and served with sautéed vegetables to add crunch and flavor.

Fresh pasta dressed with a white meat sauce and plenty of slowly stewed onion. A sweet and aromatic ragù typical of Neapolitan tradition.

A rich seafood pasta dish with mussels, clams, and prized Sicilian red prawns. Dressed with cherry tomatoes and fresh herbs.

Classic seafood first course with clams sautéed in a pan with garlic, oil, and white wine. Savory and delicate sea flavor.

Fresh pasta served with an octopus, tomato, olive, and caper sauce. Inspired by the traditional recipe for octopus 'alla Luciana'.

Fresh pasta with prized red prawns and sweet cherry tomatoes, garnished with crunchy pistachios. An elegant dish combining sweetness and savoriness.

Sheep or lamb skewers cooked over charcoal. Served with flavorful baked potatoes.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. A tender and aromatic main dish typical of Rome.

Beef meatballs rich in ingredients and aromas, stewed or fried. A comforting and flavorful homemade dish.

Whole boneless pork, spiced and roasted, sliced. The meat is juicy and flavorful, served with roasted potatoes.

Layers of fried eggplant, tomato, mozzarella, and parmesan, baked. A rich and cheesy vegetarian dish.

Prized grilled beef fillet, sliced, seasoned with rosemary. Served with baked potatoes.

Grilled salmon steak served on a bed of sautéed bitter greens. A dish that balances the richness of the fish with the bitterness of the chicory.

Tuna slice breaded in sesame seeds and quickly seared. Crispy outside and raw inside (tataki).

White fish fillet cooked with cherry tomatoes, olives, and capers. A light seafood main course with Mediterranean flavors.

Fresh salad with seasonal vegetables and cherry tomatoes. A light and healthy side dish.

Rich salad with flavorful sun-dried tomatoes and creamy burrata. A fresh dish reminiscent of Southern Italian flavors.

International salad with chicken, croutons, parmesan shavings, and the typical Caesar dressing. A complete and tasty single dish.

Roasted potatoes seasoned with rosemary and garlic. A classic side dish that pairs well with meat.

Potatoes fried in boiling oil. Crispy, golden, and salted.

Dark leafy green vegetable blanched and then sautéed with garlic and chili pepper. Bitter and spicy flavor.

Sautéed broccoli with garlic and chili pepper. A flavorful and slightly spicy side dish.

Raw chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce. A crispy Roman salad with a strong flavor.

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

Soft apple cake served warm with a scoop of ice cream. A comforting dessert that plays on the hot-cold contrast.

Fresh cheesecake with a biscuit base. Served with a topping of your choice.

Small chocolate cake served with fresh cream. Rich and chocolatey.

Lemon semifreddo dessert. Fresh and digestive, ideal at the end of a meal.

Cream or vanilla ice cream with hot espresso poured over it. Combines dessert with after-meal coffee.

Fresh pineapple slices. Sweet and juicy tropical fruit.

Still mineral water.

Mineral water with added carbon dioxide.

Beer served in a small bottle.

A glass of house red or white wine.

A glass of Italian sparkling white wine.

Alcoholic mixed drinks.

Italian aperitif based on prosecco, bitter, and soda.

Non-alcoholic sweet carbonated drinks (e.g., Coca Cola, Fanta).

Classic Italian espresso.

Hot drink similar to coffee but caffeine-free, made from barley.

Espresso with hot milk and milk foam.

Service charge/cover charge per person.