Osteria dal 1931

A rich mixed appetizer designed for sharing. It usually includes a selection of cured meats, cheeses, vegetables preserved in oil or grilled, and other house specialties. An excellent way to start the meal by tasting different traditional flavors.

Fresh spinach salad enriched with crunchy walnuts and mushrooms. A light dish that plays on the contrast between the softness of the leaves, the meatiness of the mushrooms, and the crunchiness of the nuts.

Selection of mixed cured meats and local cheeses served on a wooden board. Ideally accompanied by homemade bread or focaccia. Flavors range from the sweetness of the ham to the spiciness of aged cheeses.

Eggs prepared (usually scrambled or fried) and enhanced with truffle shavings or cream. The soft texture of the eggs pairs perfectly with the intense, earthy aroma of the truffle.

Cantabrian anchovy fillets, renowned for their meatiness and sweetness, served with curls of high-quality butter. Usually accompanied by warm toasted bread to slightly melt the butter.

Cured raw ham, hand-sliced at the time of service. Hand-slicing preserves the texture and the sweet and savory flavor of the meat.

Fresh stretched-curd cheese made from buffalo milk. It is distinguished by its smooth, porcelain-white surface and its soft interior that releases whey when cut. Delicate but characteristic flavor.

A classic Roman cuisine pairing that combines the saltiness of cured ham with the unique taste of artichoke (often preserved in oil or marinated). A fresh and flavorful appetizer.

Battered and fried zucchini blossoms, traditionally filled with mozzarella and anchovies according to Roman tradition. Crispy and golden on the outside with a melting and flavorful center.

Desalted cod fillet coated in a crispy batter and fried. The fish remains soft and juicy inside. A classic Roman street food.

Whole Roman artichoke, double-fried in boiling oil. It becomes crispy like a potato chip, especially the outer leaves, while keeping the heart tender. A symbolic dish of Jewish-Roman cuisine.

A mix of seasonal vegetables, battered and fried. Usually includes zucchini, carrots, or other fresh vegetables. A delightful and crispy side dish or appetizer.

Pasta dressed with crispy guanciale, Pecorino Romano cheese, and black pepper. Considered the ancestor of Amatriciana, but without tomato. Intense and savory flavor.

Classic Roman first course with tomato sauce, sautéed guanciale, and Pecorino Romano cheese. Rich, bold flavor, and slightly fatty thanks to the guanciale.

Pasta dressed with a cream made by emulsifying Pecorino Romano cheese and cooking water, finished with plenty of freshly ground black pepper. Creamy and spicy.

Pasta dressed with a cream of egg yolks, Pecorino Romano cheese, and pepper, enriched with crispy guanciale. A rich and velvety dish, a symbol of Roman cuisine.

Fresh filled pasta ravioli, served with a simple yet aromatic dressing of melted butter and sage leaves. A delicate dish that enhances the flavor of the filling.

Fresh filled pasta served with a light sauce of fresh tomato and fragrant basil. A classic Mediterranean pairing.

Egg fettuccine dressed with a rich sauce typical of Lazio: sautéed artichokes, flavorful guanciale, pecorino cheese, and a fresh touch of mint.

Fresh long pasta served with truffle shavings or sauce. The intense aroma of the underground mushroom is the absolute star of the dish.

Fresh fettuccine served with a very slowly cooked meat sauce (stracotto), which is very tender and flavorful. A hearty meat-based first course.

Small meat-filled pasta served in a hot broth, usually capon or beef. A comforting and traditional dish, perfect for cold days.

A thick and creamy soup made with mixed short pasta and borlotti or cannellini beans. Often flavored with pork rind or pancetta. A classic of "cucina povera" (peasant cuisine).

A traditional Roman "recovery" dish, where boiled beef is sautéed in a pan with a tomato sauce, plenty of onions, and chili pepper.

Tripe stewed for a long time in tomato sauce, flavored with Roman mint, and served with plenty of grated pecorino cheese. Tender and flavorful.

Oxtail slowly stewed for hours with tomato, celery, and spices until the meat falls off the bone. A rich and gelatinous dish typical of Roman "Quinto Quarto" (offal).

Meatballs made from leftover boiled meat, breaded and fried. Crispy on the outside and soft inside, often served as a main course or a hearty appetizer.

Beef cut cooked on the grill or in a pan. Served simply to enhance the flavor of the meat.

Cod fillet baked in the oven, often accompanied by potatoes and cherry tomatoes. Oven baking keeps the fish moist and flavorful.

Lean cut of beef, quickly cooked in a pan. A simple and light main course.

Veal breast baked with potatoes, rosemary, and white wine. The meat is tender and aromatic, typical of Roman Sunday lunches.

Catalogna chicory sprouts, served raw in a salad with a dressing of oil, garlic, vinegar, and pounded anchovies. Fresh, crunchy, and with a characteristic slightly bitter taste.

A leafy green vegetable with a slightly bitter taste, served cooked (often sautéed with olives and pine nuts) or raw.

Bitter wild green vegetable, blanched and then sautéed in a pan with garlic, oil, and chili pepper. An essential side dish in Roman cuisine.

Whole cleaned artichokes, cooked stewed upside down with oil, garlic, parsley, and mint. They turn out very tender and aromatic.

Potato wedges roasted in the oven until golden, usually seasoned with rosemary and salt. A universal and flavorful side dish.

Broccoli florets (Romanesco or Sicilian) blanched and dressed with oil and lemon, or sautéed in a pan for more flavor.

A famous spoon dessert composed of layers of ladyfingers soaked in coffee alternated with a cream of mascarpone, eggs, and sugar, dusted with bitter cocoa.

A small, single-serving chocolate cake, served warm. It often contains a molten chocolate center.

House specialty. A rich dessert made with crispy puff pastry, chantilly cream, chocolate, and fresh fruit (often strawberries).

A cold dessert with a soft texture, flavored with zabaglione (a cream made from egg yolks and a fortified wine like Marsala).

Classic shortcrust pastry tarts filled with fruit jam (apricot, sour cherry, berries) or chocolate cream.