Osteria Qui Se Magna!

Fresh anchovies marinated in vinegar or lemon, dressed with extra virgin olive oil, parsley, and garlic. Fresh, tangy, and appetizing flavor.

Small slices of toasted bread garnished with fresh ricotta, zucchini, fragrant mint, and a touch of honey. An appetizer that combines sweet, savory, and fresh flavors.

Breaded spinach bites with sesame seeds, fried or baked. Crispy outside and soft inside, with a vegetal and toasted flavor.

Flan based on anchovies, escarole, and olives. A dish with intense and savory Mediterranean flavors.

Polenta shell filled with sweet pumpkin and savory sausage. A warm, rustic, and comforting appetizer.

Selection of mixed cheeses accompanied by jams or fruit compotes to enhance their flavor. Ideal for sharing.

Fresh egg pasta dressed with crispy guanciale, Pecorino Romano, black pepper, and artichokes. A rich variation of the classic Gricia.

Hot and hearty soup with short pasta, chickpeas, and chestnuts. A winter dish with a sweet and earthy flavor.

Typical Roman fresh pasta dressed with a cream of Pecorino Romano and abundant black pepper. Intense, savory, and spicy flavor.

Short pasta dressed with egg, crispy guanciale, Pecorino Romano, and pepper. Rich, creamy, and very flavorful.

Hollow long pasta dressed with tomato sauce, guanciale, and pecorino. A classic Roman dish with a strong taste.

Tripe slowly stewed with tomato, Roman mint, and pecorino. A dish of humble tradition, soft and aromatic.

Oxtail stewed for a long time with tomato, celery, and spices. The meat is very tender and falls off the bone, the flavor is rich and complex.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked. A classic vegetarian dish, soft and stringy.

Small meatballs flavored with sage and rosemary. Simple and fragrant.

Stewed veal cooked with mixed vegetables. A tender and delicate main course.

Cut of beef with the central bone, slowly stewed with peas. The meat is very tender and gelatinous near the bone.

Roast pork served with apples. The combination creates a pleasant contrast between the savory meat and the sweetness of the fruit.

Thin strips of beef sautéed with artichokes. Quick cooking, tender meat, and decisive flavor.

Catalonian chicory sprouts served raw with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and with a pleasantly bitter note.

Mixed seasonal vegetables sautéed in a pan. A simple and healthy side dish.

Peppers cooked with raisins. A sweet and sour side dish typical of Roman cuisine.

Leafy greens (escarole) sautéed with black olives and capers. Bitter and savory flavor.

Potatoes cut into pieces and baked with rosemary. Crispy outside and soft inside.

Crumbly cake served with whipped cream and wild berries. Sweet, creamy, and fruity.

Soft cake with pieces of pear and chocolate. A classic and indulgent combination.

Chocolate and almond cake, flourless, served with cream. Moist and flavorful interior.

Fresh cheese cake with a biscuit base and pistachio cream. Sweet, fresh, and creamy.

A glass of wine selected from the bottle. Ask staff for available options.

House wine, white or red, from the Castelli Romani. Simple and suitable for the meal.

Naturally sparkling mineral water.

Natural still mineral water.

Sweet carbonated drink with cola flavor. Served in a glass bottle.

Sugar-free version of Coca Cola, served in a can.

Sweet orange flavored carbonated drink, served in a can.

Sweet lemon-lime flavored carbonated drink, served in a can.

Italian lager beer with a pure golden color and balanced taste.

International lager beer, clear and refreshing.

Slightly sparkling wine typical of the Castelli Romani. Available in sweet red or sweet white versions.

Selection of Italian digestifs, liqueurs, and young white grappa.

Grappa aged in wooden barrels, with an amber color and a softer flavor.

Coffee prepared with the traditional Moka pot. Homely taste and intense aroma.

Bread basket served at the table (cover charge).