Osteria il 9

A rich house mixed appetizer designed for sharing by two people. Typically includes a selection of cured meats, cheeses, and other specialties.

Three slices of toasted bread topped with different ingredients. A classic crispy and flavorful appetizer.

Soft steamed bun filled with chicken. Fluffy and tasty.

Steamed bun filled with shredded pork (pulled pork). Tender and flavorful meat, often served with barbecue sauce.

Platter with a selection of mixed cured meats and cheeses. Ideal to enjoy with bread or as an appetizer.

Shredded pork morsels, likely breaded and fried or prepared as rolls.

Raw beef, knife-cut, seasoned essentially with Maldon salt flakes and extra virgin olive oil.

Beef tartare served with creamy burrata cheese, savory anchovies, and fresh lemon zest.

House special beef tartare with aromatic seasonings like soy and Worcestershire sauce, enriched with seasonal fruit.

Tasting of three different variations of beef tartare.

Twisted fresh pasta served with broccoli rabe prepared in two different ways, anchovies, pecorino cheese, and crispy tarallo crumbs.

Potato gnocchi dressed with a sauce made from three different varieties of tomato.

Classic Roman dish with a pecorino cheese and black pepper cream. Can be requested with lime zest for a fresh note.

Pasta dressed with crispy guanciale, pecorino romano, and black pepper. Similar to carbonara but without eggs.

Pasta with a rich sauce based on eggs, pecorino romano, guanciale, and black pepper.

Pasta with tomato sauce, crispy guanciale, and pecorino romano.

Pasta dressed with a rich and flavorful meat sauce, prepared with three different types of slow-cooked meat.

Fried meatballs made with shredded boiled meat, served with an aromatic parsley-based green sauce.

Grilled chicken breast cut into strips, served with arugula salad, cherry tomatoes, and Greek yogurt sauce.

Tender meatballs slow-cooked in a tomato sauce.

Grilled beef (picanha cut) served sliced on a bed of fresh arugula.

Prized beef fillet, very tender, simply seasoned with flaky salt and high-quality olive oil.

Grilled beef rib steak, served with a side of potatoes.

Grilled beef steak, cut into slices before serving.

Chicken stewed in a rich sauce with tomato, vegetables, herbs, and wine.

Leafy green vegetable with a bitter taste, sautéed (ripassata) with garlic and chili pepper.

Stick-cut potatoes fried until golden and crispy.

Mixed summer vegetables (eggplant, zucchini, and peppers), usually grilled or sautéed.

Selection of fresh vegetables available depending on the season.

Vegetable similar to turnip greens, sautéed for a flavorful side dish.

Fried zucchini marinated with vinegar, garlic, and fresh mint. A typical Neapolitan side dish.

Famous layered Italian dessert with ladyfingers soaked in coffee and sweet mascarpone cream, dusted with cocoa.

Spoon dessert similar to crème brûlée, with a custard base and a crispy caramelized sugar crust.

Selection of traditional Neapolitan desserts from the Nonna Flora pastry shop.

Beer served in a small 330ml bottle.

Wine produced by the house or locally. Available in red, rosé, or white varieties.

Large bottle of mineral water (still or sparkling).

Sweet carbonated cola-flavored beverage, served in a can.

Short and intense Italian espresso coffee.

Herbal digestive liqueur, usually consumed at the end of a meal.

Italian pomace distillate, highly alcoholic, served as a digestif.

Fixed charge for table service (cover charge).

Basket of bread to accompany the meal.

Service supplement.