menufans

Poldo e Gianna Osteria

★ 4.6 (3,411) $$Moderate 📍 Vicolo Rosini, 6, 00186 Roma RM, Italy

Dishes of the Month

Dishes of the Month

Starters

Large Bruschetta with Mortadella, Caramelized Red Onion, Radish, Gorgonzola Cream, and Pistachio Crumble
Bruschettone con Mortadella, Cipolla Rossa Caramellata, Ravanello, Crema di Gorgonzola e Granella di Pistacchio
A large slice of toasted bread topped with cured meats, cheeses, and vegetables. Rich and flavorful, it combines the crunchiness of the bread with the softness of the toppings. Usually eaten with hands or with a fork and knife.
€14 ≈ $16.00
Fried Cod and Potato Medallions with Roasted Eggplant Cream
Medaglioni Fritti di Baccalà e Patate con Crema di Melanzane Arrostite
Flattened fish and potato fritters, breaded and fried. Soft and flavorful inside, crispy outside. Served with a creamy vegetable sauce.
€13 ≈ $15.00

First Courses

Ravioloni Filled with White Ragù on 36-Month Aged Parmigiano Reggiano Fondue and Nutmeg
Ravioloni Ripieni di Ragù Bianco su Fonduta di Parmigiano Reggiano 36 Mesi e Noce Moscata
Fresh pasta filled with meat served on a creamy sauce of aged cheese. Rich, enveloping, and savory flavor. A hearty first course.
€20 ≈ $23.00
Rigatoni di Gragnano with "Mantovana" Pumpkin Cream, "Castelli Romani" Sausage, and "Silana" Provola Cheese
Linguine di Gragnano con Crema di Zucca “Mantovana”, Salsiccia dei “Castelli Romani” e Provola “Silana”
Long pasta with a sweet pumpkin sauce, savory sausage, and melted cheese. A balance between the sweetness of the vegetable and the saltiness of the meat.
€18 ≈ $21.00

Main Courses

Breaded Ground Beef Meatballs with "Rosetta Romana" on Spinach and Leek Cream
Polpette Panate di Manzo Macinato con “Rosetta Romana” su Crema di Spinaci e Porro
Breaded beef meatballs. Crispy outside and tender inside, served on a vegetable cream. A revisited classic Roman comfort food.
€20 ≈ $23.00
Low-Temperature Pork Fillet on Roasted Potato Cream with Shallot and Baby Carrot "Giardiniera"
Filetto di Maiale a Bassa Temperatura su Crema di Patate Arrostite e Giardiniera di Scalogno e Carotine
Pork cooked slowly to remain very tender and juicy. Accompanied by mashed potatoes and sweet and sour vegetables.
€24 ≈ $28.00

Traditional Starters

Fried Tempura Eggplant and Roman Zucchini
Frittura di Melanzane e Zucchine Romanesche in Tempura
Fresh vegetables cut and fried in a light, crispy batter. A classic Roman appetizer, to be eaten hot.
Tempura Cod Fillets with Basil Mayonnaise
Filetti di Baccalà in Tempura con Maionese al Basilico
Pieces of salted and desalted cod, fried in batter. The fish is tender and savory, the outside crispy. Served with an aromatic sauce.
Fried Eggplant Parmigiana Cubes on 36-Month Aged Parmigiano Fondue
Cubotto di Melanzane alla Parmigiana su Fonduta al Parmigiano 36 Mesi
Layers of fried eggplant, tomato, and cheese presented in a cubic shape. Rich in umami flavor and soft texture. A classic Italian dish revisited in form.
Filo Pastry Baskets Filled with Lamb Ragù on Honey White Sauce
Cestini di Pasta Fillo Ripieni di Ragù d'Agnello su Salsa Bianca al Miele
Thin and crispy pastry rolls filled with flavorful lamb meat. Served with a sweet sauce for contrast.
Trippa alla Romana with Pennyroyal, Tiberina Pecorino Romano, and Toasted Bread
Trippa alla Romana con Mentuccia, Pecorino Romano della Tiberina e Pane Bruscato
Beef offal stewed for a long time in tomato with wild mint and pecorino cheese. A humble traditional Roman dish, soft texture and very strong flavor.

Traditional First Courses

Tonnarelli Cacio e Pepe
Fresh egg pasta (similar to thick spaghetti) with a cream of Pecorino Romano cheese and black pepper. Intense, savory, and spicy flavor.
Rigatoni di Gragnano alla Carbonara with Norcia Cured Pork Jowl
Rigatoni di Gragnano alla Carbonara con Guanciale di Norcia
Pasta with a cream of egg yolk, Pecorino cheese, and crispy guanciale. Rich, velvety, and very flavorful. An icon of Roman cuisine.
Rigatoni di Gragnano alla Amatriciana with Guanciale, Homemade Tomato Sauce
Rigatoni di Gragnano alla Amatriciana con Guanciale, Salsa di Pomodoro Fatta in Casa
Short pasta in tomato sauce with crispy guanciale and pecorino. Balanced flavor between the acidity of the tomato and the savory fat of the pork.
Rigatoni di Gragnano alla Gricia with Norcia Cured Pork Jowl
Rigatoni di Gragnano alla Gricia con Guanciale di Norcia
Ancestor of carbonara and amatriciana. Pasta with only crispy guanciale, pecorino, and black pepper. Intense savoriness without tomato or eggs.
Spaghetti di Gragnano with Homemade "Grappolo" Tomato Sauce
Spaghetti di Gragnano con Salsa di Pomodoro “Grappolo” Fatta in Casa
Long pasta with a fresh tomato and basil sauce. Simple, light, and aromatic. The classic Italian dish.

Traditional Main Courses

Saltimbocca alla Romana with Parma Ham and Sage, served with Roasted Potatoes Au Gratin
Saltimbocca alla Romana con Prosciutto Crudo di Parma e Salvia accompagnati da Patate al Forno Gratinate
Thin slices of veal quickly cooked with prosciutto and a sage leaf in white wine. Tender meat with a savory and aromatic taste.
€20 ≈ $23.00
Our Boneless "Cacciatora" Style Half Chicken with Crispy Skin, served with Sautéed Chicory
Il “Nostro” Quarto di Pollo Disossato alla “Cacciatora” con Pelle Croccante accompagnato con Cicoria Ripassata
Chicken cooked in a pan with vinegar, rosemary, and garlic (cacciatora style). The skin is crispy and the meat is juicy. Served with sautéed bitter greens.
€20 ≈ $23.00
Veal Breast "alla Fornara" Scaloppine with Malvasia Puntinata Igt and Roasted Potatoes
Petto di Vitella “alla Fornara” Scaloppato e alla Malvasia Puntinata Igt con Patate Arrosto
Oven-baked veal breast, served sliced with an aromatic white wine sauce. A delicate and traditional meat second course.
€22 ≈ $25.00
Braised Beef Shreds with Roasted Endive
Sfilacci di Manzo Brasato con Indivia Arrosto
Beef cooked for a very long time until it easily shreds, served with its own sauce. Very tender and rich in flavor.
€22 ≈ $25.00
Sautéed Cod Pieces with Yellow Cherry Tomato Sauce, Taggiasca Olives, and Confit Tomato
Tranci di Baccalà Saltati con Passata di Pomodorino Giallo, Olive Taggiasche e Pomodoro Confit
Pieces of cod cooked in a pan with tomatoes and olives. A savory Mediterranean fish dish, slightly sweet thanks to the cherry tomatoes.
€22 ≈ $25.00

Homemade Desserts

Our Tiramisù
Il “Nostro” Tiramisù
Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Sweet, creamy, and with a hint of cocoa.
Crumble with Pastry Cream
Sbriciolata con Crema Pasticcera
Crumbly tart made of shortcrust pastry crumbs with a sweet cream filling. Crispy outside and soft inside.
“Bignamisù”
A creative variation that combines choux pastry with the flavors of tiramisu (coffee and mascarpone).
Chocolate Lava Cake with Whipped Cream
Tortino di Cioccolato con Cuore Caldo e Panna Montata
Small chocolate cake served warm; molten chocolate flows out when cut. Intense chocolate flavor, accompanied by cold cream.
Petits Fours
Piccola Pasticceria
Assortment of small pastries and dry cookies, ideal for accompanying coffee.

Beverages

Nepi or Levissima Mineral Water It 0.75 Glass
Acqua Nepi o Levissima It 0.75 Vetro
Mineral water served in a glass bottle.
€3 ≈ $3.00
Soft Drink 33 cl Glass
Soft Drink 33 cl Vetro
Non-alcoholic carbonated soft drinks (like Coca-Cola, Orange Soda) in small bottles.
€3 ≈ $3.00
Aperol Spritz
Italian aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter and fizzy taste, bright orange color.
€10 ≈ $12.00
Menabrea and Figli Beer, Ichnusa 33cl Glass
Birra Menabrea e Figli, Ichnusa 33cl Vetro
Clear, light, and refreshing Italian lager beer.
€4 ≈ $5.00
Coffee
Caffè
Classic Italian espresso, short and intense.
€2 ≈ $2.00

Tasting

Marsala Tasting “Florio”
Degustazione Marsala “Florio”
This tasting menu combines Roman cuisine with one of the most visionary stories in Italian winemaking, guaranteeing a unique and unrepeatable tasting experience. Starters: Tempura Cod Fillets with Basil Mayonnaise, Filo Pastry Baskets Filled with Lamb Ragù on Honey White Sauce. Accompanied by “Vino Florio” First Course - Pasta: Rigatoni di Gragnano alla Carbonara. Accompanied by “Marsala Vergine Riserva 2006 Florio” Dessert: Our Tiramisù. Accompanied by “Marsala Superiore Semisecco Riserva 2009 Florio” End of Meal: Coffee and Roman Tozzetti
A complete tasting menu that pairs classic Roman dishes with fine Marsala wines. Includes appetizers, a first course, dessert, coffee, and paired wines. Ideal for experiencing the full restaurant offering.
€60 ≈ $70.00

Wines by the glass

Wines by the glass

Sparkling Wines

Prosecco di Valdobbiadene Docg “Bottignolo N°2”
Italian white sparkling wine. Dry, fresh, and fruity with lots of bubbles.
€6 ≈ $7.00
Franciacorta Satèn Docg “Le Marchesine”
High-quality classic method sparkling wine. Fine perlage, elegant, smooth, and creamy taste.
€10 ≈ $12.00

Red Wines

Cesanese del Piglio Docg “Sapiens Federici”
Local red wine from Lazio. Full-bodied, with notes of red fruits and spices.
€7 ≈ $8.00
Baby Supertuscans Igt “Tenute Folonari”
Modern Tuscan red wine. Intense and structured.
€7 ≈ $8.00
Langhe Nebbiolo Doc “Pellissero”
Elegant Piedmontese red wine. Fragrant, tannic, and with a pale ruby color.
€8 ≈ $9.00
Barolo Docg “Coppo”
One of the most prestigious Italian red wines. Complex, powerful, and suitable for aging.
€15 ≈ $17.00
Cabreo Supertuscan Igt “Il Borgo”
Tuscan white wine aged in wood. Complex, smooth, and persistent.
€15 ≈ $17.00

White Wines

Bellone Igt “Narciso Federici”
White wine from Lazio, fresh and mineral.
€7 ≈ $8.00
Gavi di Gavi “La Meirana Broglia”
Piedmontese white wine, dry, fresh, and with citrus notes.
€8 ≈ $9.00
La Pietra SuperTuscan Bianco Igt “Tenute del Cabreo”
White Wines Aged in Wood
Tuscan white wine aged in wood. Complex, smooth, and persistent.
€12 ≈ $14.00

Rosé

Aglianico Basilicata Rosato Igt “Vigneti del Vulture”
Rosé wine from Southern Italy. Fresh, with hints of red fruit and flowers.
€7 ≈ $8.00

Selection of Amari and Grappas

Selection of digestives and grappas

Amaro Nonino “Quintessentia di Erbe” (35%Vol.)
Herbal digestive liqueur, elegant and smooth.
€6 ≈ $7.00
Amaro Nonino “Quintessentia di Erbe” Riserva 24 Months in Oak (35%Vol.)
Amaro Nonino “Quintessentia di Erbe” Riserva 24 Mesi di Rovere (35%Vol.)
Aged version of the classic amaro, more complex and spicy.
€8 ≈ $9.00
Amaro Dente Di Leone “La Valdotaine” Alpine Herbs (32.6%Vol.)
Amaro Dente Di Leone “La Valdotaine” Erbe Alpine (32.6%Vol.)
Alpine herb mountain amaro, aromatic taste.
€6 ≈ $7.00
Genziana di Montagna “La Valdotaine” (28%Vol.)
Liqueur obtained from gentian root. Very bitter and earthy taste, an excellent digestive.
€6 ≈ $7.00
Fernet-Branca “Fratelli Branca Distillerie” (39%Vol.)
Very intense, mentholated, and spicy historic amaro.
€6 ≈ $7.00
Limoncello from Capri and Passito from Pantelleria “Florio”
Limoncello di Capri e Passito di Pantelleria “Florio”
Sweet lemon liqueur typical of Southern Italy.
€6 ≈ $7.00
Marsala Semisecco Superiore Riserva 2008 “Florio”
Sicilian aged fortified wine. Sweet, with notes of dried fruit and caramel.
€8 ≈ $9.00
Grappa il Moscato di Nonino Fresh Pomace (41%Vol.)
Grappa il Moscato di Nonino Vinacce Fresche (41%Vol.)
Distillate of grape pomace (grape skins). Aromatic and smooth, fruity taste.
€7 ≈ $8.00
Grappa Nonino Riserva 18 Months Barriques and Small Barrels (41%Vol.)
Grappa Nonino Riserva 18 Mesi Barriques e Piccole Botti (41%Vol.)
Grappa aged in wood. Amber color, complex taste with hints of vanilla.
€8 ≈ $9.00

End of menu

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Place Information

★
4.6
3,411 ratings on Google Maps
$
$$ Moderate
📍 Vicolo Rosini, 6, 00186 Roma RM, Italy
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