Osteria da Marcello 1961

Thick spaghetti-like pasta tossed in a creamy emulsion of Pecorino Romano cheese and black pepper. The flavor is sharp, salty, and spicy. Best eaten hot by twirling the pasta to capture the rich sauce.

Hollow spaghetti served in a rich tomato sauce with cured pork jowl (guanciale) and Pecorino cheese. Savory and slightly fatty with a distinct pork flavor. Enjoy by slurping the sauce-coated noodles.

Tube-shaped pasta dressed in rendered pork fat, crispy guanciale (cured pork jowl), Pecorino cheese, and black pepper. Essentially a 'white Amatriciana' or 'Carbonara without egg'. Rich, salty, and savory.

A classic Roman dish featuring tube pasta in a creamy sauce made from raw eggs, hard sheep's cheese, pepper, and cured pork cheek. It has a silky texture and a rich, savory flavor. Eat immediately while hot.

A traditional Roman dish using tube pasta and the intestine of an unweaned calf (pajata), cooked in tomato sauce. The intestine contains chyme, which creates a unique creamy, cheesy texture and flavor inside the meat. A delicacy for adventurous eaters.

Fresh press-made macaroni served with a meat sauce made from wild boar, without tomato. The boar meat offers a robust, gamey flavor that pairs well with the firm pasta. A hearty and savory dish.

Fresh thick spaghetti served with a refreshing mint-based pesto and crunchy dried sweet peppers (Crusco). A unique combination of herbal freshness and subtle sweetness. Distinctly aromatic.

A rotating vegetarian dish prepared according to the chef's inspiration and seasonal availability. Expect fresh vegetables and Italian flavors. Ask the server for today's specific preparation.

A warm broth-based soup filled with mixed seasonal vegetables and topped with toasted bread pieces. Light, healthy, and comforting. Eaten with a spoon.

Soft potato dumplings served with bitter chicory greens, tender grilled octopus, crunchy almonds, and a touch of honey. A complex dish balancing savory, bitter, and sweet notes with varied textures.

Handmade spaghetti tossed with fresh clams (vongole) in a light sauce, usually white wine and garlic based. Briny and savory with a taste of the sea. Eat carefully to separate the meat from the shells.

Flat ribbon pasta in a pungent tomato sauce enriched with seafood, olives, capers, and garlic. Salty, tangy, and robust. A flavorful variation of the classic puttanesca.

Thick artisanal spaghetti dressed in a rich sauce of butter and anchovies, balanced by savory parmesan and zesty lime. Creamy and umami-packed with a citrus finish.

Tripe (stomach lining) stewed until tender in a tomato sauce flavored with fresh mint and Pecorino cheese. It has a unique, slightly chewy texture and a savory, herbal flavor. A traditional Roman specialty.

A rustic Roman stew made from the 'fifth quarter' (heart, lungs, liver) of lamb, cooked with onions. Rich, earthy, and mineral-forward in flavor. Served as a hearty meat dish.

Tender organ meat (thymus or pancreas) breaded and deep-fried until crispy. Served with a flavorful mayonnaise. The texture is creamy inside with a crunchy exterior.

Grilled lamb chops, known as 'scottadito' (finger-burning) because they are traditionally eaten with hands while hot. Smoky, tender, and savory.

Slow-cooked oxtail in a rich tomato and vegetable sauce, finished with a touch of bitter chocolate (Vaccinara style). The meat is falling-off-the-bone tender with a deep, complex savory-sweet flavor.

Meatballs made from shredded boiled beef brisket, breaded and fried. Served with 'salsa verde' (green sauce made of parsley, capers, and anchovies). Crunchy outside, tender inside.

Vegetarian meatballs fried and served in a fresh tomato and basil sauce, topped with aged Pecorino cheese. Savory and satisfying, similar to traditional meatballs but meat-free.

Premium sliced beef steak simply dressed with high-quality olive oil and flaky Maldon salt. Highlights the natural flavor and tenderness of the meat. Served rare to medium-rare unless requested otherwise.

Sliced beef steak topped with shavings of Pecorino cheese and a sweet-tart balsamic glaze. A savory dish with rich umami and acidic contrast.

A thick cut of tender beef fillet, grilled to your preference. Served with a side dish of your choice. Lean and extremely tender meat.

Tender octopus tentacles seared on a grill, served over smooth mashed potatoes with flavored mayonnaise. Smoky, savory, and creamy textures.

Whipped salt cod (baccalà mantecato) served with crispy cornmeal polenta and a savory dried tomato pesto. Creamy and savory fish spread with crunchy accompaniments.

A broth rich with the flavor of mussels, served with the shellfish in shells and toasted bread. Salty and oceanic. Use the bread to soak up the liquid.

Leafy green chicory sautéed with garlic and oil (and often chili). It has a distinct bitter flavor and fibrous texture. A classic Roman side dish.

A fresh salad of crisp radishes and onions, dressed with balsamic vinegar and topped with walnuts. Crunchy, tangy, and slightly spicy from the raw onion.

Bell peppers cooked in a sweet and sour sauce (agrodolce) with fruit and nuts. Soft texture with a balance of vinegar tang and sweetness.

Potatoes roasted in the oven until tender inside and slightly crisp outside. Seasoned with rosemary and salt. A universal side dish.

Mandatory service charge per guest, which includes the bread basket and table setting. Standard practice in Italy.

Classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese cream, dusted with cocoa. Creamy, sweet, and coffee-flavored.

Light and fluffy mousse made from ricotta cheese, paired with tart raspberries and crunchy white chocolate bits. Sweet and creamy with fruit acidity.

Custard dessert with a hard caramelized sugar topping, similar to crème brûlée. Crack the sugar crust with your spoon to reach the smooth cream underneath.

Dry, crunchy biscuits meant for dipping. Served with a glass of sweet dessert wine. Dip the biscuit in the wine to soften it before eating.

Frozen dessert made from lemon juice and sugar. Dairy-free. Tart, sweet, and very refreshing. Often used as a palate cleanser.

Naturally effervescent mineral water.

Bottled non-sparkling mineral water.

Filtered water served in a carafe.