Osteria Moderna 7e10

A meatball made with shredded boiled meat, typical of 'cucina di recupero' (leftover cooking). Rich flavor and soft texture, served with sweet and sour vegetables and aromatic sauces.

Fresh salad with tender rabbit meat, accompanied by crunchy vegetables and a sweet and sour raspberry sauce for a contrast of flavors.

A spicy spreadable cream made from whipped cod, inspired by the famous Calabrian cured meat. Served with crunchy corn chips.

Small blue fish, breaded and fried until golden. Crispy outside and tender inside, served with a citrus-flavored mayonnaise.

A land and sea appetizer combining the tenderness of octopus and potatoes with the crunchiness of puntarelle (chicory sprouts), with an olive pesto.

Egg served with crunchy elements and a caramel-lemon sauce. A play on textures and a balance between sweet and savory.

A layered, pressed cake of potatoes and celeriac. Soft and flavorful, accompanied by a smoky barbecue sauce.

Large-format pasta with a white sauce made from long-stewed onions and meat. Sweet and deep flavor, balanced by smoked ricotta.

Small handmade gnocchi with a flavorful seafood sauce. Enriched by the umami taste of black garlic and the crunchiness of fried dried pepper.

Rice cooked in sweet pumpkin cream, served with smoked goose salumi. Sour cream and balsamic vinegar add freshness and acidity.

Filled pasta with a classic pairing of cheese and sweet pears. Served with a flavorful Castelmagno cheese fondue and walnuts.

Short ridged pasta with tomato sauce, crispy guanciale, and pecorino romano. An iconic dish of Roman tradition, savory and tasty.

Game bird meat with a strong flavor, cooked with sweet chestnuts. Accompanied by slightly bitter sautéed chicory and a sweet wine sauce.

Flavorful pork rolls wrapped or cooked with savoy cabbage. Served with spicy and sweet sauces based on apple and mulled wine.

Calamari cooked using two different techniques to vary the texture. Dressed with a light sauce of oil, lemon, and herbs (salmoriglio).

Oven-baked veal breast, very tender and juicy. Served with classic sides of mashed potatoes and glazed carrots.

Fresh mixed greens tossed with a sweet and sour, slightly spicy emulsion of citrus and mustard.

Catalogna chicory sprouts served raw. Crunchy and slightly bitter, traditionally dressed with anchovy and garlic sauce.

Boiled and mashed potatoes, creamed with butter and milk to obtain a soft and delicate cream.

Blanched leafy green vegetables, then sautéed with garlic, oil, and chili pepper to flavor them.

Classic spoon dessert with layers of coffee-soaked ladyfingers and sweet mascarpone cream, dusted with cocoa.

A variation of crème brûlée flavored with chamomile, with a crunchy caramelized sugar surface and hints of lemon.

Warm cake with a molten chocolate center. Rich and chocolatey, served with a liqueur sauce.

Traditional Roman dessert. A shortcrust pastry base filled with sweet ricotta and sour cherries.

Traditional dry biscuits. Ciambelline are crumbly and often wine-flavored, cantucci are crunchy with almonds. Excellent for dipping.