Osteria Zazà

Mixed selection of sliced cured meats and assorted cheeses. Rich and traditional flavors. Ideal for sharing as an appetizer with bread.

Platter of house-sliced cured meats. Savory and aged taste. Perfect to start the meal.

Assortment of cheeses of various ages. Includes soft and hard options. Pairs well with honey or jams if available.

Typical cured ham from the Siena area. Intense and salty flavor. Served thinly sliced.

Prosciutto crudo served with fresh buffalo mozzarella. Perfect contrast between the saltiness of the cured meat and the milky sweetness of the cheese. A classic Italian appetizer.

Slices of prosciutto crudo wrapped or served on pieces of sweet melon. Fresh and light. Typical summer dish.

Thin slices of bresaola dressed with fresh arugula and parmesan shavings. Light and flavorful. Often dressed with oil and lemon.

Fresh green salad with tomatoes and other seasonal vegetables. Light and crunchy. Dress with oil and vinegar as desired.

Salad enriched with shrimp and cocktail sauce. Sweet and creamy flavor. A fresh dish that evokes summer flavors.

Rich salad with tuna, hard-boiled eggs, and olives. Protein-rich and substantial. Similar to a Niçoise salad.

Radicchio salad with anchovy fillets and mushrooms. Decisive flavor and slight bitterness of radicchio balanced by the saltiness of anchovies. A flavorful side dish.

Mixed salad garnished with pieces of breaded and fried chicken. Crispy and tasty. A light but delicious main course.

Arugula-based salad with onion and crispy bread. Pungent flavor and varied texture. Fresh and aromatic.

Typical Greek salad with feta cheese, tomatoes, cucumbers, and olives. Fresh, salty, and aromatic thanks to oregano. Perfect for summer.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Crispy outside and soft inside. Classic accompaniment for meat.

Potato sticks fried in boiling oil. Golden and salted. A universal and beloved snack.

Typical Roman green leafy vegetables. Can be served simply (dressed with lemon) or sautéed in a pan with garlic and chili pepper. Bitter and decisive flavor.

Cooked spinach served in various ways. Sautéed with butter and cheese for a rich flavor, or plain with lemon. Tender and iron-rich.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and smoky. Dressed with raw oil.

Catalonian chicory sprouts, typical of Rome, served raw. Traditionally dressed with anchovy sauce and garlic. Crispy and fresh.

Classic American-style hamburger with cheddar cheese and barbecue sauce. Rich and juicy. Served with fries.

Lamb meat sandwich with pecorino cheese. Enriched with bitter Roman chicory. A strong and decisive flavor.

Gourmet hamburger with Taleggio cheese and truffle sauce. Earthy and intense flavors enriched by crispy bacon. Very flavorful.

Sandwich with chicken cooked with dried fruit and vegetables. A mix of sweet and savory flavors. Complex and original.

Sandwich with fried pork cutlet. Richly dressed with sauces and cheese. Substantial and crispy.

Spicy sandwich with sausage and tabasco. Enriched with provola cheese. For those who love strong flavors.

Similar to the classic cheeseburger with crispy bacon. Fresh ingredients and ketchup sauce. Traditional American taste.

Rich sandwich with sausage and bacon. Dressed with mayonnaise and fresh vegetables. Very indulgent.

Simple hamburger with melted cheddar cheese. The classic sandwich without too many frills. Essential taste.

Famous Roman dish with eggs, crispy guanciale, pecorino, and black pepper. Creamy without cream. Rich and flavorful.

Carbonara variation enriched with truffle. The earthy flavor of truffle combines with the creaminess of the egg. Gourmet dish.

Thick spaghetti seasoned with tomato sauce, guanciale, and pecorino cheese. Slightly spicy. Robust and traditional flavor.

Fresh pasta seasoned with a Pecorino Romano cheese sauce and abundant black pepper. Simple but intense. Spicy and savory.

Ancestor of carbonara and amatriciana. Pasta with crispy guanciale and pecorino, without eggs or tomato. Authentic taste.

Pasta seasoned with spicy tomato sauce, garlic, and parsley. Simple and fiery. For those who love chili peppers.

Pasta with creamy gorgonzola cheese sauce and crunchy walnuts. Decisive flavor and interesting texture. Rich and autumnal dish.

Pasta with pink sauce based on tomato, cream, and a splash of vodka. Soft and retro taste. Very creamy.

Egg pasta seasoned with slow-cooked meat ragù. Rich and homemade flavor. A classic of Italian Sundays.

Fresh pasta served with a simple tomato sauce and basil. Fresh and light taste. Suitable for everyone.

Soft gnocchi seasoned with saffron and zucchini flowers. Delicate and fragrant vegetarian dish. Inviting yellow color.

Baked gnocchi with tomato, mozzarella, and basil. Stringy and gratinated. Comforting and warm dish.

Thin long pasta with a creamy lemon sauce. Fresh and aromatic. Ideal for those seeking citrus flavors.

Large portion of Roman pasta served directly in the pan. Ideal for sharing at the table. Allows for tasting abundant quantities of Roman classics.

Grilled beef steak served with roasted potatoes. Juicy and flavorful meat. Classic main course.

Simple dish with wurstel-style sausages and french fries. Loved by children and those who want a quick meal. Smoky flavor.

Grilled beef steak cut into strips (tagliata). Served pink inside. Accompanied by potatoes.

Prized cut of beef, very tender and lean. Grilled. Delicate flavor and soft texture.

Beef fillet served sliced. Combines the tenderness of the fillet with the convenience of sliced steak. Refined dish.

Simple grilled chicken breast. Lean and healthy white meat. Served with flavorful potatoes.

Grilled chicken cut into strips served with a mix of grilled vegetables. Light and complete dish. Great for those on a diet.

Typical Abruzzese lamb skewers. Grilled, intense and characteristic flavor. Served in a portion of 7 pieces.

Three grilled pork sausages. Fatty and flavorful, seasoned with fennel or pepper. Rustic dish.

Large beef hamburger served on a plate without a bun. Accompanied by fries. For those who only want the meat.

Flattened meat patties cooked on the grill. Crispy outside and soft inside. A different way to enjoy meatballs.

Thin strips of beef sautéed in a pan. Served with fresh arugula, cherry tomatoes, and Grana Padano shavings. Fresh and quick dish.

Meatballs cooked in a tomato, garlic, and oregano sauce. Soft and juicy. Perfect for dipping bread.

Breaded veal cutlet then grilled (or fried, typically 'cotoletta' implies breading). Crispy and flavorful.

Cutlet served with a fresh topping of arugula and cherry tomatoes. Contrast between the hot fried cutlet and the fresh salad.

Veal cutlet enriched with ham and melted cheese on top, sometimes with tomato. Very rich and substantial.

Baked dish with typical ingredients of parmigiana or similar. Rich in cheese and cured meats. Tasty and stringy.

Cup of fresh strawberries. Served plain or dressed with sugar and lemon juice to enhance their flavor.

Strawberries served with whipped cream or a scoop of ice cream. Classic and decadent dessert.

Slices of fresh pineapple. Sweet and digestive. Excellent for ending the meal lightly.

Warm baked apple dessert with a crunchy crumble topping. Served warm with ice cream. Delicious hot-cold contrast.

The most famous Italian dessert made with ladyfingers, coffee, and mascarpone cream. Also available in a decadent Nutella version.

Chocolate lava cake with a molten center. Intense chocolate flavor. To be eaten warm.

Layered dessert of crispy puff pastry and pastry cream. Variations with chocolate or strawberries. Elegant and crumbly.

Egg and milk pudding with liquid caramel. Gelatinous and soft consistency. Sweet and vanilla-flavored.

Fresh cheese cake on a biscuit base. Garnished with various sauces of your choice. Sweet and creamy.

Frozen lemon dessert, semi-liquid. Very refreshing and digestive. Often served at the end of a meal or between courses.

Spherical ice cream covered in cocoa or sprinkles. Soft center with coffee or liqueur. Classic restaurant dessert.

Truffle ice cream served immersed in hot espresso coffee. The bitterness of the coffee balances the sweetness of the ice cream.

Truffle ice cream served with a shot of liqueur poured over it. Alcoholic and warming dessert.

Selection of mixed ice cream balls. Simple and fresh.

Ice cream balls (usually vanilla or custard) with hot espresso coffee poured over them.

Ice cream served with added liqueur. Adult and complex flavor.

Spoon dessert made of cream, milk, and sugar thickened with gelatin. Garnished with various sweet sauces. Smooth and silky consistency.

Cold spoon desserts, similar to ice cream but softer and airier. Available in various rich flavors.

Bottled mineral water, still or sparkling.

Large one-liter bottle of Coca-Cola. Sweet carbonated drink with cola flavor. Ideal for sharing.

Carbonated drinks in can or small bottle format. Choice of cola, orange soda, or lemon-lime flavor.

Slice of toasted bread simply seasoned with extra virgin olive oil and salt. The essence of bruschetta.

Bruschetta with spreadable sausage or in pieces. Flavorful and rich.

Classic bruschetta with diced fresh tomato, basil, and garlic. Fresh and aromatic.

Bruschetta spread with a savory artichoke cream.

Bruschetta with spicy topping, likely based on chili pepper or 'nduja.

Bruschetta with black or green olive pâté. Savory taste.

Bruschetta topped with sautéed mushrooms. Forest flavor.

Bruschetta with buffalo mozzarella and tomato. A mini version of the famous salad.

Mixed bruschetta platter with various toppings (tomato, artichokes, olives). Ideal for tasting different flavors.

Thin potato chips seasoned with pecorino cheese and black pepper. Crispy and savory snack inspired by Roman pasta.

Breaded and fried anchovies served in a paper cone. Tasty fried bluefish to eat with your hands.

Mixed battered and fried vegetables. Crispy and light.

Fried golden artichoke wedges. A seasonal Roman classic.

Small fried potato croquettes, bite-sized (pops).

Breaded chicken bites with sesame seeds and fried. Crispy and flavorful.

Battered and fried onion rings. Sweet inside and crispy outside.

Small fried squid, whole or in rings. Classic and delicious fried fish.

Classic rice supplì with tomato sauce and a heart of melting mozzarella ('al telefono'). Breaded and fried. The quintessential Roman street food.

Variation of supplì with cacio e pepe seasoning (cheese and black pepper) instead of red sauce.

Supplì with rice seasoned with amatriciana sauce (guanciale and tomato).

Green olives stuffed with minced meat, breaded and fried. Marche specialty.

Piece of desalted cod, battered and fried. Crispy and soft inside.

Supplì with rice seasoned with egg, pecorino, and guanciale, carbonara style.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. An unmissable Roman classic.

Spiced and fried chickpea meatballs. Typical Middle Eastern dish.

Portion of classic french fries.

Mashed potato croquette, breaded and fried. Simple and tasty.

Breaded and fried mozzarella ball.

Spicy supplì with Calabrian 'nduja in the filling.

Simple white focaccia seasoned with olive oil, salt, and rosemary needles.

Focaccia served with slices of prosciutto crudo.

Focaccia garnished with mixed seasonal grilled or cooked vegetables.

Focaccia stuffed with chicory sautéed in a pan (garlic, oil, chili pepper).

Fresh focaccia with bresaola, arugula, and Grana Padano shavings.

Rich focaccia with prosciutto crudo and buffalo mozzarella.

Focaccia with a classic winter combination: sausage and broccoli.

Flavorful focaccia with tuna, beans, and onion. Rustic and decisive taste.

Focaccia with Parma prosciutto crudo and arugula.

Fresh focaccia with buffalo mozzarella and pachino tomatoes.

Light focaccia with arugula, tuna, and cherry tomatoes.

Focaccia stuffed like a Caprese salad: sliced tomatoes, buffalo mozzarella, and basil.

Rich and flavorful focaccia with radicchio and anchovies.