Osteria Urbana

A rich appetizer to share for two people. Includes a selection of cured meats, cheeses, and small delicacies prepared by the chef.

Fassona beef tartare. Served with crunchy puntarelle and a flavorful anchovy mayonnaise.

Tartare prepared with the freshest fish available daily. The delicate flavor of raw fish is enhanced by light seasonings.

An appetizer that combines land and sea. The sweetness of the Romanesco broccoli cream accompanies flavorful whipped cod balls, with a spicy touch.

Fresh mussels sautéed and deglazed with beer. Served with rosemary-flavored bread croutons to soak up the sauce.

Battered and fried zucchini flower. Filled with melted mozzarella and a fillet of anchovy for a savory touch.

Desalted cod fillet, battered and fried. Crispy and golden on the outside, tender on the inside.

Fresh anchovies, battered and fried. A classic fried seafood dish, light and flavorful.

Fried artichoke quarters in batter. Available only during artichoke season.

Portion of two breaded and fried potato croquettes. Soft mashed potato filling, often with parsley or cheese.

Classic rice supplì with tomato sauce and a mozzarella heart. It's called 'al telefono' (on the phone) because the mozzarella stretches like a phone cord when you split it in half.

Rice supplì seasoned with meat ragù. A rich and flavorful filling, breaded and fried.

Special supplì with ingredients that vary according to the chef's inspiration. Ask the staff for today's flavor.

Organic Cinta Senese pork white ragù with homemade egg pasta. Rich meat flavor without tomato.

Thick fresh pasta served with a homemade oil-packed tuna sauce, tomato, and oregano. A dish with intense Mediterranean flavors.

Potato gnocchi with mussels, fresh cherry tomatoes, and a sprinkle of pecorino cheese. A unique and tasty sea and land combination.

Homemade potato gnocchi served with a simple tomato sauce and basil. A traditional and comforting dish.

Hot and thick soup made from chickpeas and potatoes, flavored with smoked paprika. A rustic and aromatic vegetarian dish.

Neapolitan tradition dish with mixed pasta (maltagliati), creamy potatoes, and stringy provola cheese. Rich and substantial.

Fresh salad with tomato, buffalo mozzarella, basil, lettuce, and arugula. Light and ideal for summer.

Rich salad with smoked salmon, pachino tomatoes, buffalo mozzarella, and lemon zest. Fresh and aromatic.

Caesar Salad version with chicken, lettuce, cherry tomatoes, Grana Padano shavings, and croutons, dressed with Caesar dressing.

Base seasoned only with tomato sauce. Simple and light, without cheese.

Classic red pizza with tomato sauce, flavored with oregano and garlic oil. No mozzarella.

The most famous pizza with tomato sauce and mozzarella. Simple and tasty.

Margherita pizza enriched with sliced champignon mushrooms.

Rich pizza with many ingredients: mushrooms, olives, artichokes, hard-boiled egg, and prosciutto crudo.

Pizza with tomato sauce, mozzarella, and salted anchovies. Savory and tasty.

White pizza with mozzarella, delicate zucchini flowers, and savory anchovies.

Premium version of Fiori e Alici with added datterini tomatoes and DOP buffalo mozzarella.

White pizza with a mix of four cheeses: mozzarella, scamorza, gorgonzola, and parmesan. Creamy and intense.

Pizza with the classic combination of spicy gorgonzola and bitter radicchio, on a mozzarella base.

Indulgent pizza with mortadella, creamy burrata stracciatella, and pistachio granules.

White pizza with mushrooms and sausage. A rustic and autumnal flavor.

Classic pizza loved by children with tomato sauce, mozzarella, and sliced wurstel.

Spicy pizza with tomato sauce, mozzarella, and spicy salami (ventricina).

Vegetarian pizza with mozzarella and mixed grilled vegetables (zucchini, eggplant, peppers).

A variation of the Margherita pizza prepared with yellow datterino tomato sauce, for a sweeter taste.

White pizza with mozzarella and cooked ham. Simple and classic.

Regal pizza with tomato sauce, datterino tomatoes, and DOP buffalo mozzarella added during cooking. Rich and flavorful.

Pizza with red datterino tomatoes and DOP buffalo mozzarella. Fresh and high quality.

A tribute to Amatriciana pasta: pizza with tomato sauce, crispy guanciale, mozzarella, and pecorino romano.

Oven-baked potato wedges, usually with rosemary.

Thinly sliced potatoes, fried in-house. Crispy like bagged chips but fresh.

Chicory served boiled with lemon (agro) or sautéed with garlic and chili (ripassata).

Roman broccoli rabe served boiled or sautéed.

Typical Roman side dish of raw catalogna chicory sprouts, dressed with anchovy and garlic sauce.

Mixed seasonal grilled vegetables.

Classic stick-cut fries, deep-fried.

Dessert: Soft hazelnut ice cream, enriched with salted caramel and crunchy chocolate cookie crumbs.

Creamy white chocolate mousse, served on a cocoa biscuit and garnished with hazelnuts.

Complete land and Roman tradition menu. Includes appetizer, first course, second course, dessert, and drinks.

Complete seafood menu. Includes appetizer, first course, second course, dessert, and drinks, all fish-based.

Lazio red wine. Smooth and fruity.

Indigenous Lazio red wine, full-bodied and spicy.

Intense red wine with notes of black pepper and red fruits.

Celebrated Tuscan red wine, dry and harmonious.

Robust and tannic red wine, with aromas of ripe fruit.

Piedmontese wine of great structure, fresh and with good acidity.

Full-bodied, warm, and enveloping Puglian wine.

Intense Sicilian wine, with notes of plum and spices.

Structured and tannic red wine, ideal with red meats.

Rich and smooth Venetian wine, made by re-fermenting the wine on Amarone pomace.

Elegant and structured Tuscan wine, the younger sibling of Brunello.

Alto Adige red wine, velvety with notes of berries.

Elegant and delicate red wine, with fine and ethereal aromas.