Osteria Flaminio

Raw salmon marinated in citrus juice, served with cherry tomatoes, red onion, fried zucchini flowers, and guacamole sauce. A fresh and aromatic appetizer that combines the delicacy of the fish with acidic and crunchy notes.

Raw beef tenderloin, hand-chopped, accompanied by crispy fried artichokes and sweet oven-roasted cherry tomatoes. A dish that plays on the contrast between the tenderness of the raw meat and the crispiness of the side.

Selection of cured meats and cheeses typical of the Visso area. A rustic and flavorful appetizer, ideal for sharing, offering a variety of aged and savory tastes.

A tasting menu of six small dishes selected by the chef to try different specialties. Ideal for those who want to experience various flavors in a single course.

Breaded and fried chicken bites, served with a creamy pepper sauce. Crispy outside and tender inside, with a delicious flavor enhanced by oregano.

Zucchini flowers served open with fresh basil-flavored stracciatella cheese and prized anchovies. A balance of sweet, fresh, and savory flavors.

Cod fillet coated in a light batter and fried, served on a chickpea cream. The fish remains soft inside a crispy shell, paired with the creaminess of the chickpeas.

Crispy rolls filled with spicy gorgonzola cheese, accompanied by a sweet red berry sauce. An appetizer that plays on the sweet and savory contrast.

Bread and mozzarella sandwich, breaded and fried, served on a bed of thick tomato sauce with anchovies. A classic Italian comfort food, stringy and flavorful.

Pasta tossed with a cream of eggs, pecorino romano, black pepper, and crispy guanciale. A signature Roman dish, rich, savory, and creamy.

Ancestor of carbonara and amatriciana, prepared with guanciale, pecorino romano, and black pepper, without eggs or tomato. A first course with an intense and savory flavor.

Pasta tossed with pecorino romano cheese and abundant freshly ground black pepper. A simple yet spicy and flavorful cream coats the pasta.

Pasta in tomato sauce enriched with fried guanciale and pecorino romano. A classic with a robust flavor, with the sweetness of the tomato balanced by the saltiness of the cured pork.

Half-moon shaped stuffed pasta filled with ricotta and chestnuts, served with a pumpkin cream and powdered porcini mushrooms. An autumnal, sweet, and delicate dish.

Short rolled pasta dressed with bitter chicory, spicy spreadable 'nduja sausage, and pecorino cheese. A bold and spicy first course.

Thin long pasta simply dressed with garlic and oil, enriched with raw shrimp marinated in lime. A delicate and fragrant dish with fresh citrus notes.

Short tubular pasta served in a soup or thick sauce with broccoli and skate (razza), a typical fish in Roman cuisine. Very characteristic sea and land flavor.

Prized cut of tender beef, grilled or pan-seared, served with roasted potatoes and mixed salad. A classic main course, juicy and flavorful.

Meatballs cooked stewed in tomato sauce, according to Roman tradition. Soft and tasty, ideal for accompanying bread for dipping.

Puff pastry roll filled with seasonal vegetables, served with a taleggio cheese fondue. A rich and flavorful vegetarian dish, with a soft center and a flaky crust.

Minced meatball served on a plate without bread, with a smoky note, accompanied by roasted potatoes. A tasty and substantial alternative to the classic steak.

Meatballs made with shredded boiled meat, breaded and fried, served with creamy mashed potatoes and artichokes. A refined way to enjoy boiled meat, with a crispy outside and soft inside texture.

White fish fillet cooked with herbs, vinegar, and rosemary (hunter-style), served with small potatoes. A flavorful and aromatic fish dish.

Fillet of fine fish cooked in the oven or pan with side vegetables. Sea bream has white and delicate flesh that pairs well with the flavor of artichokes and tomatoes.

Floured and fried rings of calamari and whole shrimp. A classic seafood dish, crispy and golden, to be enjoyed hot with a squeeze of lemon.

Dark leafy green vegetable with a bitter taste, typically sautéed with garlic and chili pepper. A traditional Roman side dish.

Potatoes cut into pieces and roasted in the oven with oil and herbs like rosemary. Crispy outside and soft inside.

Fresh salad composed of various types of lettuce and seasonal raw vegetables. A light and refreshing side dish.

Whole artichokes cleaned and braised with oil, garlic, parsley, and mint. Tender and flavorful, they are eaten entirely, including the stem.

Catalonian chicory sprouts served raw, dressed with a sauce of oil, garlic, and anchovies. Fresh, crunchy, and with a characteristic bitter taste.

Layered spoon dessert with coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. The most famous Italian dessert, creamy and energizing.

A variation of the classic tiramisu available in different flavors. It maintains the creamy consistency but with aromas different from traditional coffee.

Fresh cheesecake on a biscuit base, served with various toppings of your choice. Sweet, dense, and velvety.

Creamy ricotta-based dessert, enriched with candied sour cherries and crunchy almonds. A delicate dessert that enhances the freshness of the ricotta.

Plate of fresh seasonal fruit cut into pieces. A light and healthy end to the meal.

Small warm chocolate cake, often with a molten center, served with a scoop of cold vanilla ice cream. Classic hot-cold contrast.