Menu Osteria Romana
FRITTATA DI POTATO OR ZUCCHINI ALLA ROMANA
The traditional Roman recipe with white potatoes, cherry tomatoes, Tropea onion.
Aubergines, peppers, fried courgettes, borlotti beans and rocket
Selection of Italian raw hams, San Daniele and the classic Tuscan Prosciutto.
HAM AND MELON
San Daniele raw ham and melon.
HAM AND MOZZARELLA
San Daniele raw ham and mozzarella
BUFFALO MOZZARELLA CAMPANA s.d.
Unseasoned dairy product typical of the Campania region
Mixed aged cheeses
Homemade bread, tomatoes, extra virgin olive oil, basil.
VEGETABLE MIXED FRIEDS
Roman zucchini, Roman broccoli, peppers.
OYSTERS LEMON AND PEPPER s.d
Very fresh Belon oysters seasoned with lemon and pepper.
Tuna carpaccio seasoned with lemon and extra virgin olive oil.
Swordfish carpaccio, extra virgin olive oil.
SALMON CARPACCIO WITH PINK PEPPER
Swordfish carpaccio, extra virgin olive oil.
Tuna, swordfish, salmon
SAUTE OF MUSSELS AND CLAMS
Mediterranean mussels and clams cooked in EVO oil with tomato, garlic, parsley and white wine.
Octopus salad with extra virgin olive oil, salt, lemon and green salad.
FRIED COD FILLETS
Fried cod fillets with flour and water batter
Ground First Courses
Long pasta creamed with eggs, raw ham, pecorino romano, pepper and extra virgin olive oil.
Rigatoni (excellence since 1986), bacon, tomato, pecorino romano, extra virgin olive oil.
Fresh eggs, pecorino romano, bacon, pepper.
“Pacchero” short pasta (excellence since 1886), bacon, pecorino romano, pepper.
CACIO AND PEPE
Pecorino and black pepper
SPAGHETTI WITH TOMATO SAUCE AND BASIL
Tomato and basil sauce.
FETTUCCINE WITH PORCINI MUSHROOMS
Homemade fettuccine seasoned with porcini mushrooms (Boletus Elegans).
FETTUCCINE AL RAGÙ
Homemade fettuccine, tomato, ground beef (Scottish Angus PGI).
TAGLIOLINI WITH ARTICHOKES
Long fresh egg pasta “Tagliolini” topped with homemade artichoke cream.
GNOCCHI WITH TOMATO SAUCE AND BASIL
White-paste potato gnocchi topped with fresh tomato and basil.
GNOCCHI WITH PEPPER CREAM
White-paste potato gnocchi topped with pepper cream.
LASAGNA AL RAGÙ s.d.
Homemade egg pasta, sauce, ground beef, extra virgin olive oil, parmesan, mozzarella.
RICOTTA AND SPINACH RAVIOLI WITH TOMATO AND BASIL
Ravioli filled with fresh ricotta and spinach, dressed with tomato and basil sauce
RAVIOLI WITH RICOTTA AND SPINACH WITH RAGU ‘
Homemade ravioli with fresh pasta, stuffed with fresh ricotta and spinach, with beef ragout (Scottish Angus).
Sea First Courses
SOUP OF BROCCOLI AND ARZILLA
Short pasta, Roman broccoli, ray, chilli, extra virgin olive oil.
SHRIMPS AND ZUCCHINI TAGLIOLINI
Long fresh egg pasta “Tagliolini”, Roman courgettes, fresh shrimps, Pachino tomatoes and extra virgin olive oil.
POTATO GNOCCHI WITH CLAMS
White-paste potato gnocchi with clams, extra virgin olive oil.
PACCHERI ALLA SICILIANA
Pasta “paccheri rigati” (excellence since 1986), cherry tomatoes, sea bass ragout, eggplant, chilli pepper, garlic, fennel, extra virgin olive oil.
SPAGHETTI WITH CLAMS
Spaghetti (excellence since 1986) with clams.
SPAGHETTI WITH LOBSTER d.a.
Spaghetti (excellence since 1986), with fresh lobster with cherry tomatoes.
LINGUINE SHRIMPS AND PACHINO
Pasta “linguine”, red prawns, cherry tomatoes, extra virgin olive oil.
d.a.: depending on availability
Ground Second Courses
CHUNKS OF VEAL WITH MUSHROOMS AND PEAS
Tender morsels of veal stewed with tomato sauce, mushrooms and peas
CHICKEN WITH PEPPERS
Chicken in pieces, Peppers, Pachino tomatoes, Onion, Dry white wine, Extra virgin olive oil.
MEATBALLS AND FILLED ZUCCHINI
Ground beef (Scottish Angus PGI), Zucchini, Nutmeg, Parmesan, Eggs, Pine nuts, Bread in milk.
Ox or veal tail, bacon, tomato, celery, carrot, onion, white wine, bitter chocolate.
STUFFED BEEF ROLLS
Slices of beef (Scottish Angus PGI), celery, carrots, onion, white wine, cherry tomatoes and parmesan.
ABBACCHIO AT THE HUNTER OR AT THE OVEN s.d.
Lamb meat, rosemary, white wine, garlic, vinegar, anchovies, capers and extra virgin olive oil.
SALTIMBOCCA ALLA ROMANA
Slices of meat, raw ham and sage
VEAL SCALOPPINE WITH CITRUS OR WHITE WINE
Tender slices of veal blended with citrus or white wine
TRILUSSA TURKEY BREAST
Breaded chicken breast, golden fried, sautéed in the oven, mozzarella, cherry tomatoes, peas and raw ham.
BOILED MEAT PICCHIAPÒ
Beef muscle (Scottish Angus PGI), Onion, Carrot, Celery, Pachino tomatoes, Extra virgin olive oil.
Beef (Scottish Angus PGI), coarse salt, pepper, extra virgin olive oil.
BEEF FILLETBeef (Scottish Angus PGI), coarse salt, pepper, extra virgin olive oil.
VEAL BREAST TIP ALLA FORNARA a.d.Roast veal baked in the oven with a side dish of mushrooms and peas
TRIPE ALLA ROMANA a.d
Veal abdomen in white wine cooked in tomato sauce, Roman mint, pecorino and parmesan
Sea Second Courses
BACCALÀ ALLA ROMANA
Slices of cod, cherry tomatoes, onion, white wine, extra virgin olive oil.
SCAMPI OIL AND LEMON
Scampi, lemon, parsley, extra virgin olive oil.
GRILLED SCAMPI OR MAZZANCOLLE
Shellfish cooked on the grill.
FRESH FISH OF THE DAY ON THE PLATE OR IN THE OVEN
Fresh fish seasoned with salt, oil and pepper
IMPERIAL SEA BASS WITH ARTICHOKE
Fresh sea bass, cooked in the oven, topped with an Artichoke flavored with Garlic, Herbs, Salt and Pepper.
MIXED FRIED OF SQUID AND SHRIMPS
Squid and prawns battered and fried in olive oil
SQUID ON THE PLATE
Mediterranean squid seasoned with extra virgin olive oil.
SEASONAL SOUR OR SAUCE VEGETABLESGREEN SALAD
SALAD OF PUNTARELLE ALLA ROMANA
ARTICHOKES ALLA ROMANA
DONUT WITH LAURA’S CREAM
Via San Paolo alla Regola, 29/31 Roma