Osteria del Sostegno

A small focaccia served warm, accompanied by a flavorful olive paté. The texture is soft and fragrant, ideal for starting the meal.

Slice of toasted homemade bread, topped with diced fresh tomatoes, garlic, olive oil, and basil. Crispy and fresh.

A composed salad that combines the bitterness of radicchio, the creaminess of avocado, the savoriness of Parmigiano Reggiano, and the crunchiness of walnuts.

Fresh salad of raw baby spinach paired with slices of sweet apple, parmesan shavings, and walnuts. A perfect balance between sweet and savory.

A classic Italian appetizer with slices of fresh tomato and Buffalo Mozzarella, dressed with basil and extra virgin olive oil.

The perfect summer pairing: aged Parma ham served with slices of sweet and juicy melon.

A rich dish combining the savory flavor of Parma Ham with the milky freshness of Buffalo Mozzarella.

Thin slices of bresaola (cured beef) served with peppery fresh arugula and parmesan shavings. Light and nutritious.

An appetizer that combines the smoky flavor of speck with crunchy radicchio and avocado, all enhanced by balsamic vinegar.

Exquisite salad with thinly sliced raw porcini mushrooms and parmesan shavings. An explosion of forest flavors.

Delicate slices of smoked salmon, served cold. An elegant and flavorful seafood appetizer.

A warm and comforting minestrone prepared with a variety of fresh seasonal vegetables. Ideal for a light and healthy meal.

Fresh egg long pasta dressed with a rich cream of Pecorino Romano and freshly ground black pepper. A classic of Roman tradition, flavorful and spicy.

Short pasta served with Amatriciana sauce: tomato, crispy guanciale, and Pecorino Romano. A dish with an intense and decisive flavor.

The king of Roman cuisine: spaghetti dressed with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy.

Layered baked pasta with béchamel sauce, cheese, and tender asparagus tips. A delicate and vegetarian variation of classic lasagna.

Fresh pasta dressed with a raw sauce of fresh tomatoes, diced mozzarella, and basil. Fresh and light, typical of Roman cuisine.

Fresh long pasta sautéed with exquisite porcini mushrooms. A fragrant dish that enhances the flavor of the undergrowth.

Spiral pasta dressed with delicate zucchini flowers, sweet cherry tomatoes, and a sprinkle of flavorful Pecorino cheese.

Homemade stuffed pasta, served with a simple and classic tomato sauce and fresh basil.

A surf and turf first course that combines the savoriness of clams with the sweetness of zucchini and their flowers.

Fresh pasta enhanced with black truffle shavings. An elegant dish with an intense and unmistakable aroma.

A prized cut of tender, lean beef, grilled to your desired doneness.

Grilled beef steak. Simple and flavorful, ideal for red meat lovers.

Veal cutlet, tender white meat, grilled. Delicate flavor.

Young lamb (abbacchio) roasted in the oven, a traditional Roman dish. Served with crispy roasted potatoes.

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula and parmesan shavings.

Veal slices with Parma ham and sage, cooked in white wine. A classic of Roman cuisine, tender and flavorful.

Chicken stewed with tomato, aromatic herbs, garlic, and wine. A rustic and flavorful dish, served with potatoes.

Baked eggplant flan, fried slices layered with tomato sauce, mozzarella, and parmesan, then baked.

Thin slices of cold veal served with a creamy tuna sauce (tonnata sauce), capers, and cherry tomatoes. A fresh and tasty dish.

Prawns stewed in a light sauce of tomato, garlic, and herbs. To be enjoyed by "scarpetta" (mopping up the sauce with bread).

Eggs (usually fried) served with abundant shavings of black truffle. The simplicity of the egg enhances the aroma of the truffle.

A fresh side dish with lettuce and mixed seasonal vegetables.

Simple salad of ripe tomatoes and peppery arugula.

Boiled spinach simply dressed with olive oil and lemon juice.

Field chicory sautéed in a pan with garlic, oil, and chili pepper. Bitter and decisive flavor.

Salad of white beans (often cannellini) and crunchy celery, dressed with oil and pepper.

Cooked chickpeas sautéed with oil and fresh rosemary for a rustic side dish.

Small soft cheese grilled until the inside becomes molten, served with black truffle shavings.

Grilled scamorza cheese, with a smoky flavor, served with crispy or flavored pancetta.

A platter with different types of Italian cheeses, varying in aging and texture.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a mascarpone cream, dusted with cocoa.

Small chocolate cake served warm, with a soft, molten center.

Pistachio gelato enriched with a drizzle of hot melted chocolate.

A cold and creamy spoon dessert, available in chestnut or hazelnut flavor, perfect for the cold season.

A refreshing trio of fruit and spice sorbets, served to cleanse the palate or as a light dessert.

Simple fruit salad of banana and strawberries, dressed with fresh lemon juice and sugar.

Fresh fruit salad marinated in Cointreau, a sweet orange liqueur.

Slices of fresh pineapple served with Maraschino liqueur, sweet and aromatic.

Wild strawberries, small and very fragrant, simply dressed with orange juice.

A mix of fresh berries served with a scoop of cream or vanilla gelato.