Osteria il matto

Artichoke, whole, fried twice to make it crispy outside and tender inside, typical of Jewish-Roman cuisine. It has a rich flavor and a texture similar to French fries. Eaten leaf by leaf down to the soft heart.

A creative variation of Amatriciana pasta that uses pumpkin instead of tomato for a creamy and sweet sauce, balanced by the salty guanciale and pecorino cheese.

Beef cheek slow-braised in red wine until very tender. Served with a potato cake, it is a rich and succulent dish, perfect for lovers of tender meat.

Beef ribs marinated and cooked with spices and honey for a sweet and spicy flavor. The meat is tender and falls easily off the bone.

A classic sweet and sour Sicilian dish based on fried eggplant and stewed vegetables. Served at room temperature, it is rich in complex Mediterranean flavors.

Zucchini flowers fried in a light batter. They are crispy and delicate, often served as a tasty appetizer.

Salted and aged cod fillets, desalted and fried in a golden batter. Crispy outside and soft inside.

A creamy mousse of creamed cod with oil and potatoes. Delicate and spreadable, often served on toasted bread.

Thick Tuscan soup made with stale bread cooked in tomato. Simple, comforting, and rich in fresh tomato and basil flavor.

A rustic dish that combines the sweetness of fava bean puree with the bitterness of sautéed chicory. A classic Apulian combination, healthy and flavorful.

Selection of local, short-supply-chain cheeses. Ideal for tasting the authentic dairy flavors of the region.

A platter of mixed artisanal cured meats. Perfect for sharing to start the meal with aged and spicy flavors.

Fried eggplant layered with tomato sauce and cheese. This version includes creamy burrata for an extra rich touch.

Slice of toasted bread rubbed with garlic and seasoned with high-quality extra virgin olive oil. Simple and fragrant.

The classic bruschetta with diced fresh tomatoes, basil, and oil. Fresh and appetizing.

Bruschetta topped with crispy or melted guanciale (cured pork cheek), very flavorful and rich.

Bruschetta spread with a flavorful and spiced fava bean cream.

An assortment of the three bruschettas (tomato, guanciale, fava bean cream) to taste different variations.

Pasta dressed with a rich sauce based on raw eggs, pecorino romano, and crispy guanciale. Creamy without cream, with a strong black pepper flavor.

Pasta with tomato sauce, guanciale, and pecorino cheese. A perfect balance between the acidity of the tomato and the saltiness of the cured pork.

An iconic Roman dish with a creamy sauce obtained by emulsifying pecorino cheese and cooking water, enriched with toasted black pepper.

Considered the ancestor of Carbonara and Amatriciana, it's a 'white' pasta with crispy guanciale and pecorino cheese. Very flavorful.

A creative variation of Amatriciana pasta that uses pumpkin instead of tomato for a creamy and sweet sauce, balanced by the salty guanciale and pecorino cheese.

Pasta dressed with the sauce of 'coda alla vaccinara', a rich and gelatinous oxtail stew, typical of Rome.

Pasta with a flavorful lamb ragù, flavored with nutmeg. Intense and rustic taste.

Sicilian dish with fried eggplant, tomato sauce, and grated salted ricotta.

Pasta dressed with a seafood sauce based on squid and tomatoes, enriched with citrus notes of orange and the crunchiness of breadcrumbs.

Beef cheek slow-braised in red wine until very tender. Served with a potato cake, it is a rich and succulent dish, perfect for lovers of tender meat.

Beef ribs marinated and cooked with spices and honey for a sweet and spicy flavor. The meat is tender and falls easily off the bone.

Cod stewed with tomato, potatoes, olives, and capers. A rich and flavorful fish dish.

Wild boar stew slow-cooked with red wine and aromatic herbs. Meat with a strong, wild flavor, very tender.

Tripe stewed in tomato sauce with mint and pecorino cheese, typical of Roman tradition. Soft texture and decisive flavor.

Chicken breast or pieces cooked with lemon juice and sage. A light, fresh, and aromatic main course.

Grilled beef sirloin, sliced. Served rare or medium-rare, tender and juicy.

Meatballs made from recycled boiled meat, breaded and cooked in tomato sauce. Soft and flavorful, a classic "waste-not" dish.

Broccoli rabe or broccoli sautéed in a pan with garlic and chili pepper. Slightly bitter and spicy flavor.

Boiled green chicory sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish with a bitter taste.

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

Potato sticks fried in boiling oil.

Catalogna chicory sprouts served raw in a salad with an anchovy, garlic, and vinegar sauce. Very crispy and flavorful.

Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Creamy and rich in caffeine.

An ancient Sicilian dessert similar to a milk pudding, thickened with starch and flavored with almonds. Delicate and pure white.

Typical cake from Spoleto made with chocolate and amaretti cookies. It has a soft, almost moist consistency, and an intense flavor of cocoa and bitter almonds.

A rich cake made with cocoa biscuits, butter, and chocolate, served with wild berry jam to balance the sweetness.