Osteria Emasi

A prized cut of beef cooked on a very hot grill. The meat is tender and juicy, enhancing the natural flavor of the beef. Usually served rare or medium.

Beef fillet served with a rich Gorgonzola cheese sauce. The intense and spicy flavor of the cheese balances the sweetness of the meat.

Beef fillet coated in a cream-based sauce with cream and green peppercorns. A classic from the 80s, aromatic and slightly spicy.

Beef fillet seasoned with a balsamic vinegar reduction. The sweet and sour taste of the vinegar creates a pleasant contrast with the savory meat.

Beef fillet cooked or served with a reduced red wine sauce. A robust and fragrant dish, ideal for lovers of strong flavors.

Beef fillet tagliata served on a bed of fresh rocket, Grana shavings, and cherry tomatoes. A fresh and light pairing that does not overpower the taste of the meat.

Beef fillet accompanied by pan-fried artichokes. The sweet-bitter flavor of the artichoke pairs perfectly with the red meat.

Beef fillet enhanced with black truffle or truffle cream. An elegant dish with an intense and earthy aroma.

Grilled beef served sliced (tagliata). Simple and flavorful, ideal for appreciating the quality of the meat.

Grilled beef slices served with melted Gorgonzola sauce. A rich and creamy dish.

Beef tagliata served with green pepper sauce. The sliced meat absorbs the aromatic cream well.

Thinly sliced beef seasoned with balsamic vinegar glaze or reduction. An Italian classic pairing.

Beef tagliata accompanied by a reduction of full-bodied red wine.

The most classic way to serve tagliata: with fresh rocket, shavings of aged cheese, and cherry tomatoes.

Beef slices served with sautéed or raw artichokes (in season). Rustic and traditional flavor.

Beef tagliata enhanced by the unmistakable aroma of truffle.

One of the pillars of Roman cuisine. Short pasta with tomato sauce, crispy guanciale, and Pecorino Romano.

Famous creamy Roman pasta prepared with eggs, Pecorino, black pepper, and guanciale. Rich and flavorful.

Simple yet intense pasta, seasoned with a Pecorino Romano cheese cream and abundant freshly ground black pepper.

Considered the ancestor of Carbonara and Amatriciana. White pasta with crispy guanciale and Pecorino.

A dish from the humble Roman tradition. Pasta with the small intestine of milk-fed veal, with a strong and unique flavor.

A 'dirty' and rich pasta that combines the ingredients of carbonara and amatriciana, with added sausage. Very hearty.

Pasta seasoned with oxtail sauce, rich in the flavor of meat, celery, and tomato.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan, baked in the oven.

Pasta with a flavorful and spicy sauce based on tomato, black olives, capers, and anchovies.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Thinly sliced beef cooked quickly, often served with rocket for freshness.

Veal slices topped with a sage leaf and prosciutto, cooked in white wine. Tender and flavorful.

Grilled milk-fed lamb chops. Traditionally eaten with hands because they are hot.

Tripe stewed in a rich tomato sauce with Roman mint and Pecorino. A humble but flavorful dish.

Rolled beef slices stuffed and slowly cooked in tomato sauce. A homemade and succulent main course.

Meatballs made with shredded boiled meat, served in an Amatriciana sauce with guanciale.

Floured and seared meat slices, then deglazed with lemon juice or white wine to create a light sauce.

Chicken pieces stewed with colorful peppers. A traditional and very flavorful dish, especially in summer.

Whole artichokes cleaned and cooked upside down with oil, garlic, and mint. Soft and fragrant.

Raw chicory sprouts, served in a salad with oil, garlic, and anchovy dressing. Crispy and slightly bitter.

Dark leafy green vegetable, boiled and then sautéed in a pan with garlic and chili pepper. Characteristic bitter taste.

A typical bright green broccoli with a geometric shape, usually served boiled or sautéed.

Diced potatoes baked with rosemary and olive oil.

Potato sticks fried in boiling oil.

Fresh salad with lettuce, tomatoes, and other seasonal vegetables.

Mushrooms sautéed in a pan with oil, garlic, and parsley.

A typical dessert of Jewish-Roman tradition. Shortcrust pastry filled with sweet ricotta and sour cherries.

Shortcrust pastry tart with a creamy ricotta filling and chocolate chips or cream.

Cake based on almond cream (frangipane) enriched with pistachios and tart raspberries.

Classic Italian shortcrust pastry tart filled with pastry cream and topped with pine nuts or almonds.

A decadent dessert with a crunchy base, a layer of salted caramel, and a soft chocolate topping.

A variation of the Viennese Sacher cake in tart form, with chocolate and apricot jam.

The world's most famous Italian dessert. Ladyfingers dipped in coffee, mascarpone cream, and bitter cocoa.

Chocolate lava cake, cooked on the outside with a warm, molten center.

Frozen lemon dessert, digestive and refreshing, to be drunk or eaten with a spoon.

75cl bottle of mineral water.

Non-alcoholic carbonated drinks in can or small bottle format.

Italian pale ale on tap, small size.

Italian pale ale on tap, medium size.

Special beer with a more intense flavor, small size.

Special beer with a more intense flavor, medium size.

Classic Venetian aperitif based on Prosecco, bitter (Aperol or Campari), and soda.

Classic Italian espresso.

Espresso diluted with hot water.

Hot drink based on espresso and frothed milk.

Espresso with a small amount of liqueur (often grappa or sambuca).

Hot drink with espresso, Irish whiskey, sugar, and cream.

Typical Italian digestifs and bitters (e.g., Limoncello, Amaro del Capo).