Sellero e Ventresca Due Hosteria Romana

An assortment of typical Italian cured meats served on a board. Often includes prosciutto, salami, and other regional cold cuts. Ideal for sharing as an appetizer.

A selection of cheeses of varying ages accompanied by truffle-flavored honey. The contrast between the savory cheese and the sweet honey is highly appreciated. To be savored slowly.

Boiled beef tongue cut into thin slices and dressed with green sauce. The sauce is based on parsley, garlic, anchovies, and capers. A traditional dish with a strong flavor and soft texture.

Tripe slowly stewed with tomato, Roman mint, and abundant Pecorino Romano. A classic of poor Roman cuisine. Rich flavor, tender and slightly gelatinous texture.

Lamb offal (heart, liver, lungs) pan-fried with abundant onions. Rustic dish with an intense and ferrous flavor, typical of Lazio tradition. Pairs well with homemade bread.

Beans stewed in tomato sauce with pork rind. A hearty and flavorful dish, with a dense texture. Perfect for those who love the robust flavors of peasant cuisine.

Layers of fried eggplant alternated with tomato sauce, mozzarella, and parmesan, then baked. Soft and stringy, with a rich flavor of vegetables and cheese. A classic Italian comfort food.

Fried rice ball with tomato and a heart of melted mozzarella, breaded and fried. The quintessential Roman street food. Crispy on the outside and soft on the inside.

Small fried meatballs inspired by the famous Roman condiment. Filled with potatoes, Pecorino cheese, and black pepper. Tasty and flavorful, ideal as a snack.

Fresh egg pasta (similar to thick spaghetti) dressed with a cream of Pecorino Romano and toasted black pepper. A pillar of Roman cuisine. Strong, salty, and spicy flavor.

Short pasta of large format dressed with crispy guanciale, Pecorino Romano, and pepper. It is considered the ancestor of Carbonara and Amatriciana (without egg and tomato). Rich and savory flavor.

Thick spaghetti dressed with a creamy emulsion of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and flavorful. To be enjoyed hot, coating the pasta.

Spaghetti with tomato sauce, crispy guanciale, and Pecorino Romano. A perfect balance between the acidity of the tomato and the flavorful fat of the cured meat. Slightly spicy.

Pasta dressed with the rich sauce of Coda alla Vaccinara (oxtail stew). The sauce is thick, dark, and very flavorful, often with notes of celery and bitter cocoa.

A very special traditional Roman dish prepared with the small intestine of milk-fed veal (pajata), which creates a creamy and unique sauce as it cooks in tomato. Intense and characteristic flavor.

Fresh pasta served with an aromatic truffle sauce and crumbled sausage. A land and forest dish, very fragrant and flavorful. Ideal for truffle lovers.

Potato gnocchi dressed with a fresh celery pesto and enriched with crispy guanciale. A house specialty offering a fresh and aromatic taste in contrast to the saltiness of the pork.

Tender meatballs slowly cooked in a rich tomato sauce. A classic Italian home-style dish. To be eaten by scooping up the sauce with bread (fare la scarpetta).

Prime cut of beef, grilled. Juicy and flavorful, usually served rare or medium-rare to enhance its tenderness.

Thin strips of beef quickly sautéed in a pan, served with fresh rocket and shavings of Grana Padano or Parmesan. A light and fresh second course.

Thin slices of veal garnished with prosciutto and a sage leaf, cooked in white wine and butter. Very tender and flavorful meat. A cornerstone of Roman cuisine.

Chicken baked until golden brown, served with roasted potatoes. Crispy skin and juicy meat, often flavored with rosemary and garlic.

Fried milk-fed lamb (abbacchio) chops, breaded and fried. Tender meat inside with a crispy and dry breading. Typically eaten with hands by holding them by the bone.

Classic French fries, golden and crispy. The perfect universal side dish to accompany meat or fried food.

Potatoes cut into pieces and baked with oil and aromatic herbs (often rosemary). Soft inside and with a golden crust outside.

Mixed seasonal vegetables boiled or steamed, simply dressed with oil, lemon, and salt. A light and healthy side dish.

Leafy vegetables (often chicory or spinach) first blanched and then sautéed in a pan with oil, garlic, and chili. Flavorful and slightly spicy.

Fresh mixed salad. A fresh and crunchy accompaniment to cleanse the palate.

The most famous Italian dessert: layers of savoiardi biscuits soaked in coffee alternated with a cream of mascarpone and eggs, dusted with cocoa. Creamy, sweet, and with a coffee note.

Spoon dessert based on cream, milk, and sugar thickened with gelatin. It has a silky and wobbly texture. Served with berry or chocolate sauce.

Cold dessert (similar to ice cream but softer) flavored with Amaretto liqueur and crunchy almonds. Sweet and nutty taste.

Fresh cheese cake on a crushed biscuit base. Creamy and dense, usually served with a fruit or chocolate topping.

Crumbly rustic cake made with shortcrust or puff pastry crumbs enclosing a creamy filling. A dessert that is crunchy on the outside and soft on the inside.

Frozen dessert made from fruit, sugar, and water. Light and refreshing, often lemon-flavored. Ideal at the end of a meal for digestion.

Selection of fresh seasonal fruit.

Full-bodied and fruity red wine from the Abruzzo region. Notes of cherry and spices. Pairs well with red meats and pasta with sauce.

Full-bodied and mineral white wine, typical of Abruzzo. Fresh with floral and white-fleshed fruit scents. Excellent with appetizers and cheeses.

Famous Tuscan red wine based on Sangiovese grapes. Dry, harmonious, and slightly tannic flavor. A classic accompaniment to Italian cuisine.

Aromatic white wine produced in Lazio. Intense aromas of apricot and flowers, soft and enveloping taste. Perfect with vegetarian dishes or white meats.

Full-bodied Venetian red wine, obtained by re-fermenting the wine on Amarone pomace. Rich, soft, and complex, with notes of ripe red fruit.

Fresh and lively rosé wine from Puglia. Cherry color and red fruit aromas. Ideal as an aperitif or with light dishes.