Osteria Romana - Aurelia

A mixed selection of seafood appetizers prepared by the chef, designed to be shared by two people. It usually includes hot and cold tastings. · Varies according to the day's catch, offering a mix of sea flavors. · Ideal as a complete starter for two diners.

Fresh oysters served raw, priced per piece. They have a briny flavor and a soft, slippery texture. · To be enjoyed plain or with a few drops of lemon.

Mixed raw fish platter for two people, which may include crustaceans, tartare, and carpaccio. · Delicate and fresh flavor, enhances the quality of the fish. · Eaten raw, often accompanied by light dressings.

Fresh mussels sautéed with oil, garlic, parsley, and black pepper. · Intense sea flavor with a savory cooking base. · Often served with toasted bread to soak up the sauce.

Warm salad of tender boiled octopus, potato cubes, and flavorful Taggiasca olives. · Tender texture of the octopus contrasting with the potatoes. · Simply dressed with olive oil.

Cuttlefish julienne served on a potato velouté flavored with ginger. · Union of delicate flavors with a spicy and fresh note from ginger. · Refined and creamy dish.

Small octopuses stewed with pachino tomatoes and caper flowers. · Savory and Mediterranean taste. · Excellent to accompany with bread.

Small floured calamari fried until golden. · Crispy on the outside and tender on the inside. · Eaten hot, often with a squeeze of lemon.

Thin slices of raw sea bass marinated. · Very delicate flavor and melt-in-your-mouth texture. · Light and refined appetizer.

Roasted octopus tentacles to make them crispy, served on a saffron sauce. · Contrast between the crispiness of the octopus and the tenderness of the aromatic cream. · Modern and colorful dish.

Salt-cured cod, desalted, prepared according to the house recipe. · Fish with white, firm, and flavorful flesh. · A classic of Roman cuisine.

Mixed selection of land appetizers for two people. · Includes various traditional tastings such as cured meats, cheeses, and prepared vegetables. · Ideal for sharing and tasting different specialties.

Mixed cured meats and local cheeses board served for two people. · Aged and intense flavors. · Perfect accompaniment for red wine.

Artichoke preparation served on a Pecorino cheese fondue. · Decisive cheese flavor that balances the bitterness of the artichoke. · Rich and tasty dish.

San Daniele raw ham served with Campana buffalo mozzarella. · Classic Italian fresh and savory pairing. · Contrast between the saltiness of the ham and the milky sweetness of the mozzarella.

Three slices of toasted bread topped with different ingredients. · Crispy and flavorful. · Typical rustic appetizer.

Mixed vegetables cut and fried in a light batter. · Crispy and dry. · A delightful way to enjoy vegetables.

Three fried rice croquettes with different fillings: meat, spicy, and cheese/pepper. · Soft and gooey center with a crispy breaded exterior. · Typical Roman street food served as a dish.

Prized aged and smoked beef (Cecina de Leon) served with shavings of fossa-aged pecorino cheese. · Intense, savory, and slightly smoky flavor. · Gourmet cured meat platter.

Fresh egg pasta (similar to thick spaghetti) dressed with Pecorino Romano cream and black pepper. · Decisive, savory, and spicy flavor. · One of Rome's signature dishes.

Pasta dressed with crispy guanciale, Pecorino Romano, and pepper (a 'white amatriciana'). · Rich and flavorful taste thanks to the fat from the guanciale. · Very old traditional dish.

Pasta with a sauce based on egg yolk, crispy guanciale, Pecorino Romano, and pepper. · Creamy, rich, and intense. · Does not contain cream, according to tradition.

Pasta with tomato sauce, guanciale, and Pecorino Romano. · Sweet tomato flavor balanced by the saltiness of guanciale. · Classic Roman first course.

Long egg pasta dressed with a Chianina beef ragù. · Intense and tender meat flavor. · Hearty and traditional dish.

Filled pasta served with a simple sauce of tomato and fresh basil. · Fresh and light flavor. · A simple and beloved classic.

Short pasta dressed with tomato sauce and milk-fed veal small intestine (pajata). · Unique, strong, and creamy flavor, typical of poor Roman cuisine. · Dish for lovers of authentic flavors and offal.

Large tube-shaped pasta dressed with oxtail stew sauce. · Very rich meat flavor, with notes of celery and tomato. · Thick sauce that coats the pasta well.

Egg pasta with a creamy yellow sauce, prized mushrooms, and zucchini flowers. · Delicate and aromatic flavor with notes of the forest. · Elegant and vegetarian dish.

Creative variation of gricia with orange zest. · The citrus cuts through the richness and flavors the dish rich in cheese and pork. · Balance between savory and fresh.

Short, thick pasta dressed with pistachio pesto and sautéed guanciale. · Sweet flavor of pistachio meeting the saltiness of guanciale. · Crispy and creamy texture together.

Filled pasta with a unique, sweet, and aromatic flavor, dressed with a fresh sauce. · Complex mix of flavors: citrus, spices, and cheese. · Chef's creative dish.

Spaghetti with clams and grated dried fish roe (bottarga). · Very intense and savory seafood flavor. · Classic dish of Italian coastal cuisine.

Long pasta served with half a lobster and its tomato cooking sauce. · Sweet and prized crustacean meat. · Luxurious and spectacular dish.

Pasta with a mix of seafood (mussels, clams, shrimp, calamari). · Light tomato sauce rich in marine flavors. · Abundant and varied dish.

Fresh pasta with a sweet pea sauce and pieces of sea bream. · Delicate and refined flavor. · Sweet surf and turf pairing.

Reinterpretation of cacio e pepe with the addition of prized raw shrimp and lime. · Hot-cold and savory-sweet contrast. · Highly sought-after gourmet dish.

Tripe stewed for a long time with tomato, Roman mint, and Pecorino. · Simple but very rich dish in flavor and tenderness. · Typical of Roman cuisine.

Thin slices of floured beef cooked in a pan with white wine or lemon sauce. · Tender meat and flavorful sauce. · Simple and classic main course.

Oxtail stew with celery, tomato sauce, raisins, and pine nuts. · The meat is so tender it falls off the bone. · Historic Roman dish, very flavorful.

Grilled beef cut served with side vegetables. · Juicy and flavorful. · Complete dish of meat and vegetables.

Bone-in steak (T-bone) of a prized breed, grilled. The price is per 100 grams. · Usually served rare or medium-rare. · Very tender and tasty meat.

Prized lean beef cut cooked on the grill. · Extremely tender. · Pure meat flavor, dressed with oil and salt.

Three tastings of raw meat, hand-chopped, with different gourmet seasonings. · Very fresh and high-quality meat. · Varied tasting experience.

Tender fillet cooked in a Barolo red wine reduction. · Rich and wine-like flavor. · Elegant and structured dish.

Veal fillet prepared with sage and ham, a variation of the classic saltimbocca. · Juicy meat enveloped in the flavor of cured meat. · Tasty and aromatic.

Fillet wrapped in bread and cooked, served with cheese sauce. · Contrast between the external crispiness and the tenderness of the meat. · Rich and indulgent dish.

Sliced steak served with stewed radicchio and deglazed with vermouth. · Slightly bitter and aromatic taste. · Meat served pink.

Sliced beef served with a creative sweet and savory salad. · Fresh combination of fruit, cheese, and meat. · Balanced and original dish.

Sliced meat with a prized mushroom and truffle dressing. · Intense aroma of forest and earth. · Very flavorful and refined.

Classic sliced steak served on a bed of arugula, cherry tomatoes, and cheese shavings. · Fresh, simple, and tasty. · The warmth of the meat slightly melts the cheese.

Floured and fried calamari rings and shrimp. · Classic crispy and golden seafood dish. · To be enjoyed hot with lemon.

Large shrimp cooked with a sweet and sour orange and honey glaze. · Delicate and aromatic flavor. · Particular and light dish.

Mixed grilled fish and crustaceans. · Slight smoky flavor, dressed with oil and parsley. · Abundant dish for fish lovers.

Rolled sea bass fillet baked and served on potatoes. · Elegant presentation and delicate meat. · Light and flavorful dish.

Whole fish cooked under a layer of coarse salt which retains moisture. · Extremely tender and juicy meat. · It is cleaned and served at the table.

Whole baked fish with a side of roasted potatoes. · Classic and homemade flavor. · Complete and healthy dish.

Turbot fillet covered with crispy potato slices. · Fish with white and prized flesh. · Contrast of textures.

Swordfish steak breaded and fried like a cutlet. · Seafood alternative to the classic breaded meat. · Tasty and enjoyable even for children.

Boiled lobster served cold with tomatoes and red onion. · Luxurious, fresh, and tangy seafood salad. · Enhances the sweet flavor of the crustacean.

Fresh tuna slice seared with a crust of seeds and nuts. · Interior usually pink or rare. · Modern flavor and meaty texture.

Fresh green salad with cherry tomatoes. · Light and refreshing. · Simple side dish.

Boiled green leafy vegetable then sautéed with garlic and chili pepper. · Slightly bitter and spicy flavor, typical of Rome. · Excellent accompaniment for meat.

Whole artichoke cooked upside down with garlic, parsley, and mint. · Tender and very aromatic. · Historic side dish of the capital.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. · Light and flavorful. · Healthy option.

Roasted potatoes with rosemary. · Crispy on the outside and soft on the inside. · The most classic side dish.

Potato sticks fried in boiling oil. · Golden and salty. · Everyone likes them.

Beans cooked in tomato with herbs. · Warm and hearty side dish. · Rustic and flavorful.

Whole artichoke fried twice until crispy like a chip. · Specialty of Jewish-Roman cuisine. · Eaten leaf by leaf.

Bottle of still or sparkling water.

Non-alcoholic carbonated soft drinks in cans or small bottles (e.g., Coca Cola, Fanta).

Unfiltered, cloudy, and full-bodied Sardinian beer. · Moderately bitter and refreshing taste.

House wine served in a carafe. · Available white or red, usually local. · Simple table wine.

Classic Italian espresso. · Strong and aromatic, served in a small cup.

Herbal digestive liqueur served at the end of the meal. · Sweet and sour taste.