Osteria Tuttoqua

Raw Piedmontese beef hand-cut, served with quail egg yolk and savory seasonings. Fresh and delicate, ideal as an appetizer.

Thin layers of potatoes interspersed with goat cheese and sweet beetroot. A colorful vegetarian appetizer with a balanced sweet and savory taste.

Traditional Puglian dish consisting of a cream of dried fava beans accompanied by sautéed chicory. A rustic and flavorful comfort food.

Soft vegetarian meatballs made from eggplant, served on a creamy stracciatella base. Crispy outside and tender inside.

Lighter version of the classic parmigiana, with non-fried eggplant, tomato, smoked provola cheese, and basil. Rich and stringy.

Raw salmon cut into cubes, paired with the creaminess of avocado and the crunchiness of almonds. Fresh and aromatic.

Raw tuna hand-cut. A classic seafood appetizer that enhances the flavor of the fish.

Very thin slices of raw sea bass marinated with lime and mint. A delicate and refreshing dish.

Tender boiled octopus served with potatoes, savory olives, and capers. A typical Mediterranean seafood salad.

Meatballs made with creamed cod, served on a potato velouté with a hint of lime. Tasty and soft.

Zucchini flowers stuffed with fresh ricotta and a savory anchovy. Usually fried or baked, they offer a delicious contrast.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine with an intense flavor.

Pasta tossed with abundant Pecorino Romano and freshly ground black pepper. Creamy and perfectly spicy.

Pasta served with an egg cream, pecorino cheese, and crispy guanciale. Rich, savory, and velvety.

Potato gnocchi dressed with a long-cooked meat sauce, deglazed with red wine. A robust and enveloping dish.

Short pasta dressed with sweet cherry tomatoes, spicy Calabrian 'nduja, and fresh stracciatella to balance the flavors.

Fresh egg pasta with a game ragout (deer), finished with a touch of bitter cocoa. A sophisticated and earthy pairing.

Spaghetti dressed with fresh fish, citrus notes of lemon, and grated bottarga (dried fish roe). Flavorful and aromatic.

Long pasta with fresh clams, garlic, and oil. A classic of seafood cuisine, simple and flavorful.

Large format pasta with calamari, cherry tomatoes, and a sprinkle of pecorino cheese. An encounter between land and sea.

Black pasta (squid ink) served with creamy cheese, raw shrimp, and guanciale. A dish rich in contrasts of flavor and texture.

Prized cut of Iberian pork grilled, served with a side of potatoes and bitter greens. Very tender and flavorful meat.

Danish beef briefly cooked and sliced, served with seasonal vegetables. Juicy and flavorful.

Very tender cut of beef slow-cooked in red wine, served over potato purée. A rich and melting dish.

Veal meatballs cooked in tomato sauce, according to the traditional recipe. Soft and homemade-style.

Classic hamburger with beef, melted cheddar cheese, and crispy bacon. Usually served on a soft bun.

Plant-based burger that mimics the taste and texture of meat (Beyond Meat), served with lettuce and tomato.

Slice of fine tuna served with a sweet pumpkin jam. A refined sweet and sour pairing.

Sea bass fillet covered with potato slices and baked. Crispy outside and soft inside.

Dorso di baccalà (the most prized part) served on a spicy paprika chickpea cream. Flavorful and nutritious.

Octopus tentacles roasted until crispy, served on potato purée. A modern classic.

Cooked squid (likely grilled or stuffed) served with basil sauce. Fresh and aromatic.

Mixed fried and floured squid rings and shrimp. Crispy and golden, to be enjoyed with lemon.

Typical southern Italian greens sautéed with garlic and oil. Slightly bitter and strong flavor.

Wild chicory boiled and then sautéed in a pan with garlic and chili pepper. Bitter and rustic taste.

Thinly sliced potatoes baked until crispy.

Classic potato purée, creamy and buttery.

Cooked endive (Neapolitan style) with salted anchovies, olives, sweet raisins, and pine nuts. A rich side dish of flavors.

Simple lettuce or mixed greens salad, dressed as desired.

Modern version of the Sicilian dessert, with ingredients served on the plate: crispy wafer, sweet ricotta cream, and candied fruit.

Layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Dessert made of crispy puff pastry pieces alternated with chantilly cream and chocolate.

Typical Calabrian spherical ice cream with a molten center, coated in cocoa or sprinkles. Available in various flavors.

Dessert made from chestnut purée and whipped cream, often with a meringue base.

Small chocolate cake served warm, with a liquid and creamy center.

Portion of fresh seasonal fruit.

Spicy and full-bodied red wine.

Puglian red wine, warm and intense.

Puglian red wine, fruity and robust.

Soft and tannic red wine.

Lazio red wine, characteristic and spicy.

Local red wine, fruity.

Tuscan red wine, dry and harmonious.

Tuscan red wine, soft and fresh.

Structured red wine, typical of central Italy.

Piedmontese red wine, dry and with almond notes.

Elegant, tannic, and complex Piedmontese red wine.

Venetian red wine, velvety and rich.

Venetian red wine of great structure, powerful, and for meditation.

Delicate, fruity, and elegant red wine.

Refined red wine with notes of berries.

Venetian red wine, soft and full-bodied.

Light beer served in a small bottle. Refreshing and light.

Puglian lager beer, dry and moderately bitter taste.

India Pale Ale beer, aromatic and hoppy.

Dark, sweet, carbonated beverage.

Orange-flavored carbonated beverage.

Classic Italian espresso.

Digestive liqueur served at the end of the meal.

Cover charge service including bread, water, and small dry pastries.