Osteria delle Commari

Toasted bread slices seasoned with various ingredients such as fresh tomato, pâté, or vegetables. Crispy and flavorful, ideal for whetting the appetite.

A rich mixed platter with a selection of house specialties. Perfect for sharing to taste different flavors in one course.

A platter combining aged cured meats and local cheeses. Often served with honey or jams to enhance the flavors.

Artichokes prepared and served to preserve their aroma and tenderness. A light appetizer with a characteristic taste.

Potato cooked until soft and creamy, enriched with melted provola cheese and aromatic truffle. A rich and enveloping dish.

Classic Italian combination with aged prosciutto crudo and fresh mozzarella. Fresh and balanced between the saltiness of the cured meat and the sweetness of the cheese.

Fresh salad with tomato slices, mozzarella, and basil, dressed with olive oil. A light dish that celebrates the colors of the Italian flag.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Crispy outside and with a soft, flavorful center.

Desalted cod fillet, coated in a crispy batter and fried. The fish remains tender and juicy inside.

Small tuna balls, breaded and fried. Tasty and appetizing, ideal as a seafood starter.

Anchovies and zucchini prepared 'in concia', meaning fried and then marinated with vinegar and herbs. A dish from the Jewish-Roman tradition with a sharp and decisive flavor.

Rustic stew of beans cooked with pork rind in tomato sauce. A poor traditional dish, very nutritious and flavorful.

Tomato rice croquette with a melting mozzarella center, breaded and fried. One of the most beloved Roman street foods.

Green pitted olives stuffed with minced meat, breaded and fried. Crispy and flavorful, typical of the Marche tradition.

Mozzarella bites dipped in egg and breadcrumbs, then fried. Golden outside with melted cheese inside.

Oxtail stewed slowly with tomato, celery, and spices. The meat is very tender and falls off the bone, with a rich and flavorful sauce.

Veal slices garnished with prosciutto crudo and sage, sautéed in a pan with white wine. A classic of Roman cuisine, flavorful and quick.

Soft meatballs served in a rich tomato sauce. A comforting homemade dish, ideal for 'scarpetta' (mopping up sauce with bread).

Tripe stewed with tomato sauce, Roman mint, and grated pecorino cheese. A dish with a strong flavor and unique texture.

Grilled beef steak served sliced thick. Juicy and flavorful, usually served rare or medium.

Chicken breast simply grilled. A light, healthy, and low-fat second course.

Cod stewed with tomato, olives, and capers. A flavorful dish that combines the saltiness of the fish with the sweetness of the sauce.

Cod prepared with caramelized onions, pine nuts, and raisins. A unique balance between the salty taste of the fish and the sweet notes of the seasoning.

Potatoes cut into pieces and baked with oil and rosemary. Crispy outside and soft inside.

Potato sticks fried in boiling oil until golden. The classic crispy and salty side dish.

Leafy green vegetables sautéed with garlic, oil, and chili pepper. They have a slightly bitter and decisive taste.

Fresh mixed salad, usually composed of ingredients that recall the colors green, white, and red. Light and refreshing.

Artichoke prepared according to tradition: 'alla Romana' (stewed with mint and garlic) or 'alla Giudia' (fried whole and crispy). Available in season.

Catalogna chicory sprouts served raw with a dressing of oil, garlic, and pounded anchovies. Fresh, crunchy, and pleasantly bitter.

Half-moon folded pizza stuffed with cooked ham and mozzarella. The inside remains hot and stringy.

Calzone stuffed with mozzarella and prosciutto crudo. The heat of the oven enhances the flavor of the cured meat inside.

Flavorful calzone stuffed with crumbled sausage and mozzarella. Rich and juicy taste.

Rich calzone stuffed with sausage, mushrooms, and mozzarella. A classic combination with an autumnal flavor.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

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

Crumbly shortcrust pastry dessert ('briciole') with a creamy filling.

Ball-shaped ice cream (chocolate or vanilla) covered in cocoa or sprinkles. A classic ice cream parlor dessert.

Warm chocolate or pistachio lava cake. Served hot.

Coconut ice cream served inside the natural shell of the fruit. Fresh and exotic.

Lemon ice cream or sorbet served inside a hollowed-out whole lemon. Very refreshing at the end of a meal.

Herbal digestive liqueur with a sweet-bitter taste. Usually drunk neat or with ice after a meal.

Artisanal Calabrian amaro with citrus and Mediterranean herb notes.

Sweet alcoholic beverages flavored with fruit, herbs, or spices. Common examples include limoncello or sambuca.

Young and clear pomace brandy. Dry and intense taste.

Aged grappa in wooden barrels, with an amber color and a smoother, more complex flavor.

High-quality aged grappa from the Bonollo producer. Aromatic and velvety.

Famous Italian vermouth, available in white (sweet) or red (aromatic). Often drunk as an aperitif.

Aged Italian wine distillate. Amber color and warm, smooth taste.

London Dry Gin with a dry and clean taste, with strong juniper notes.

Scottish gin flavored with cucumber and rose petals. Fresh and floral.

Neutral distillate from cereals or potatoes. Clean taste, often used in cocktails or drunk neat chilled.

Mexican distillate from blue agave. Characteristic herbaceous and earthy flavor.

Aged Venezuelan rum. Sweet taste with notes of caramel and spices.

Long-aged agricultural rum from Martinique (Extra Old). Complex, with notes of wood and dried fruit.

American Tennessee Whiskey. Smooth taste with notes of vanilla and caramel due to charcoal filtering.

Single malt Scotch whisky from the island of Islay. Famous for its very peaty, smoky, and medicinal taste.

High-quality Japanese whisky. Often characterized by an elegant balance and refined taste.

Single malt Scotch whisky from Islay. Intense, rich, and deeply smoky.

Very peaty Scottish whisky. Combines intense smoky notes with a sweet aftertaste.

Venetian aperitif based on prosecco, bitter (like Aperol or Campari), and soda. Fresh and slightly bitter.

Classic long drink based on gin and tonic water (or lemon soda). Dry and thirst-quenching.

Simple cocktail with vodka and tonic water (or lemon soda). Clean and refreshing taste.

Sweet and simple drink made with rum and cola. Often served with ice and a slice of lime.

One-liter bottle of mineral water, still or sparkling.

Sweet carbonated cola-flavored drink. Glass bottle or small can.

Sugar-free version of the classic Coca Cola.

Sweet carbonated orange drink.

Sweet carbonated lemon-lime flavored drink.

Italian carbonated drink made from lemon pulp. Very thirst-quenching and slightly tart.

Carbonated water flavored with quinine. Characteristic bitter taste.

Sweet iced tea, usually lemon or peach flavored.

Pale Italian lager beer. Balanced and moderately bitter taste.

World-renowned Dutch lager beer. Fresh and malty.

Sardinian lager beer. Slightly hoppy with notes of barley, very popular in Italy.

Large size of the classic Peroni lager.

Traditional Italian lager beer. Honest and not very bitter taste.

Premium Italian beer from Piedmont. Structured and aromatic, of superior quality.

Birra Moretti served on tap in a small size.

Birra Moretti served on tap in a medium size.

The classic short and strong Italian coffee, served in a small cup. Intense aroma and crema on top.

Espresso coffee with hot milk and frothed milk foam. A typical breakfast drink.

Espresso diluted with hot water. Lighter taste and larger volume compared to espresso.

Espresso coffee with a small amount of liqueur, usually grappa or sambuca.