Verso - Vinosteria

Rings of unleavened crispy dough, typical of Puglia. A simple and tasty savory snack, perfect to accompany wine.

Green olives served as a snack. Savory taste and meaty texture.

High-quality Spanish variety almonds, toasted and salted. Crispy and flavorful, ideal for an aperitif.

Thinly sliced French fries, cooked to order. Available in classic salted version or flavored with cheese and pepper.

Chickpea flour fritters typical of Sicily, fried until golden. Served with a fresh yogurt sauce to contrast the fried taste.

Small, floured, and whole fried anchovies. A classic poor but tasty seafood dish, to be eaten piping hot.

Meatball made with shredded boiled meat, breaded and fried. Accompanied by the traditional green sauce made with parsley and anchovies.

An original variation where Roman-style tripe (tomato, mint, pecorino) is transformed into a fried meatball. Intense flavor and soft texture inside.

Fine Cantabrian anchovy fillets served with butter curls. A classic combination to enjoy on bread, which enhances the fish's saltiness.

Toasted bread slices topped with selected ingredients. Crispy and full of flavor, ranging from fish to meat sauces.

Selection of aged cheeses served with artisanal jams. A play of contrasts between the saltiness of the cheese and the sweetness of the fruit.

Sweet and delicate aged cured ham, typical of Emilia. Thinly sliced, it melts in your mouth.

A mixed platter with various types of cured meats and cheeses. Ideal for sharing to taste different specialties.

One of the finest cured meats in Italy, made from the pork thigh. It has a sweet and complex flavor and a soft texture.

Tripe slowly stewed with tomato, mint, and pecorino romano. A traditional Roman peasant dish, rich in flavor and very tender.

A duo of fried meatballs: one made with flavorful boiled meat, the other with Roman tripe. Crispy outside and soft inside.

Codfish cream processed with oil until it becomes a mousse, served on a crispy pepper-flavored wafer.

Smooth potato cream enriched with the strong flavor of Castelmagno cheese, topped with a poached egg and black truffle.

Small octopuses stewed in tomato with olives and capers, according to the Neapolitan recipe. Tender and juicy.

Raw beef meat, hand-chopped, seasoned with crispy seeds, egg yolk, and mustard. Fresh and aromatic.

Selection of high-quality pickled vegetables. Perfect to accompany bread or cured meats.

Tasting of various cheeses served with sweet jams to enhance their flavor.

Sweet and aged cured ham, thinly sliced.

Prized pork cured meat, with a delicate and fragrant flavor.

Assortment of typical cured meats and cheeses.

Fresh egg pasta, handmade, served with sautéed porcini mushrooms. A dish with woodland and autumn flavors.

Thick spaghetti with a simple and spicy dressing, enhanced by the sweetness and freshness of raw red shrimp placed on top.

Artisanal filled pasta with lamb filling, served with the meat's cooking sauce and a creamy blue cheese fondue.

Thick and flavorful soup combining beans and mussels, served with irregularly cut fresh pasta. A classic of poor seafood cuisine.

Layers of egg pasta interspersed with meat ragù and béchamel, baked until golden. Rich, creamy, and hearty.

The four pillars of Roman cuisine. Choose from Carbonara (egg and guanciale), Amatriciana (tomato and guanciale), Cacio e Pepe (pecorino and pepper), or Gricia (white with guanciale).

Beef cooked for a very long time until very tender, served with a wine sauce and soft polenta.

A lamb dish that plays on textures, served with its reduced sauce and a light potato purée.

Prized grilled beef cut, juicy and flavorful. Accompanied by oven-baked potatoes.

Grilled cod fillet, simply cooked, served on a bed of stewed black kale.

Roasted fish served with sautéed escarole (bitterish vegetable) and crispy dried pepper.

Bun with beef burger, enriched with flavorful goat cheese and sweet caramelized onions.

Multi-layered sandwich filled with pastrami (spiced and smoked beef) and other classic ingredients.

Green leafy vegetable with a bitter taste. Can be sautéed with garlic and chili (sautéed) or boiled and dressed with lemon (agro).

Typical Roman broccoli, served sautéed for a stronger flavor or boiled for lightness.

Diced potatoes baked until golden, usually flavored with rosemary.

Porcini mushrooms prepared as a side dish, sautéed or roasted.

Whole artichokes cleaned and slow-cooked upside down with garlic, mint, and oil. Tender and very flavorful.

Famous spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Dusted with bitter cocoa.

Variation of crème brûlée enriched with sweet white chocolate and the acidity of fresh raspberries.

Traditional cake from Jewish-Roman cuisine. Shortcrust pastry filled with sweet ricotta and sour sour cherries.

Soft apple cake served with a warm vanilla sauce.

Flourless chocolate and almond cake, moist inside. Served with whipped cream.

Assortment of fine chocolates from Piedmont and Bunet, a typical cocoa and amaretti pudding.

Assortment of artisanal dry biscuits.