Menu Osteria Romana
Starters
Ground Appetizers
ROMAN POTATO OMELETTE
The traditional Roman recipe with white-paste potatoes, Pachino tomatoes, and Tropea onion.
VEGETABLE MIXED FRITS
Roman courgettes, Roman broccoli, peppers.
CARPACCIO OF BEEF
Beef Meat (Scottish Angus PGI) of the highest quality.
BRESAOLA AND ARUGULA
Carpaccio of Bresaola from Valtellina, arugula, parmesan, oil, salt and pepper.
ROASTED BREAD
Homemade bread, tomatoes, extra virgin olive oil, basil.
MOZZARELLA BUFFALO FROM CAMPANIA
Non-seasoned dairy product typical of the Campania region.
AFFETTATO MISTO
Raw ham (quality San Daniele and Tuscan ham), Mortadella, Salami of the best pork butchers.
PROSCIUTTO E MELONE
San Daniele raw ham and melon.
PROSCIUTTO CRUDO
Selection of Italian raw hams, San Daniele and the classic Prosciutto Toscano.
Sea Appetizers
SCAMPI OLIO E LIMONE
Very fresh Mediterranean scampi with extra virgin olive oil and lemon.
CARPACCIO SPIGOLA E RUGHETTA
Carpaccio of fresh Mediterranean sea bass with arugula and extra virgin olive oil.
CARPACCIO MISTO
Mediterranean fish carpaccio.
OSTRICHE
Very fresh Belon Oysters seasoned with only lemon.
SAUTE DI COZZE E VONGOLE
Mediterranean mussels and clams cooked in EVO oil with tomato, garlic, parsley and white wine.
INSALATA DI POLPO
Octopus salad with extra virgin olive oil salt, lemon and green salad.
CARPACCIO DI PESCE SPADA
Swordfish carpaccio dressed with extra virgin olive oil.
CARPACCIO DI TONNO
Tuna carpaccio seasoned with lemon and extra virgin olive oil.
First Courses
Ground First Courses
LASAGNA AL RAGÙ
Homemade egg pasta, gravy, ground beef, extra virgin olive oil, parmesan, mozzarella.
RISOTTO AL RAGÙ
Carnaroli rice, ground beef (Scottish Angus), fresh tomato, extra virgin olive oil and parmesan.
RAVIOLI RICOTTA E SPINACI AL SUGO DI INVOLTINI
Homemade ravioli with fresh pasta, filled with fresh ricotta and spinach, with beef ragout (Scottish Angus).
GNOCCHI AL SUGO DI POMODORO E BASILICO
White-paste potato gnocchi seasoned with fresh tomato and basil.
FETTUCCINE AI FUNGHI PORCINI
Homemade Fettuccine topped with porcini mushrooms (Boletus Elegans).
PAPALINA
Long pasta whipped with eggs, prosciutto, pecorino romano, pepper and extra virgin olive oil.
LASAGNA AL TALEGGIO
Fresh homemade pasta lasagna topped with Taleggio cheese.
GNOCCHI ALLA CREMA DI PEPERONI
White-paste potato gnocchi topped with peppers cream.
TAGLIOLINI AI CARCIOFI
Long fresh egg pasta “Tagliolini” seasoned with homemade artichoke cream.
PACCHERI ALLA GRICIA
Short pasta “Pacchero” (excellence since 1886), bacon, pecorino romano, pepper.
SPAGHETTI ALLA CARBONARA
Spaghetti (excellence since 1886), fresh eggs, pecorino romano, guanciale, pepper.
RIGATONI ALL’AMATRICIANA
Rigatoni (excellence since 1886), guanciale, tomato, pecorino romano, extra virgin olive oil.
SPAGHETTI POMODORO E BASILICO
Spaghetti (excellence since 1886) seasoned with fresh tomatoes and basil.
FETTUCCINE AL RAGÙ
Homemade fettuccine, tomato, ground beef (Scottish Angus PGI).
Sea First Courses
MINESTRA FAGIOLI E COZZE
Borlotti beans, tomato pulp, Mediterranean mussels, extra virgin olive oil.
MINESTRA DI BROCCOLI E ARZILLA
Short pasta, Roman broccoli, breed, chilli, extra virgin olive oil.
TAGLIOLINI GAMBERETTI E ZUCCHINE
Long fresh egg pasta “Tagliolini”, romanesche zucchini, fresh shrimp, cherry tomatoes and extra virgin olive oil.
PACCHERI ALLA SICILIANA
Pasta “paccheri rigati” (excellence since 1886), Pachino tomatoes, Ragù di Spigola, Aubergines, Chili Pepper, Garlic, Finocchiella, Extra Virgin Olive Oil.
RISOTTO ALLA PESCATORA
Carnaroli rice, extra virgin olive oil, tomato, white wine, mussels, clams, calamari, prawns, parsley.
GNOCCHI DI PATATE CON VONGOLE
Potato gnocchi with white dough, with clams, extra virgin olive oil.
RISOTTO ALLA CREMA DI SCAMPI
Carnaroli rice, fresh scampi, extra virgin olive oil.
SPAGHETTI ALL’ASTICE
Spaghetti (excellence since 1886), with fresh lobster with cherry tomatoes.
LINGUINE GAMBERI E PACHINO
Pasta “linguine”, red prawns, cherry tomatoes, extra virgin olive oil.
SPAGHETTI ALLE VONGOLE
Spaghetti (excellence since 1886) with Vongole Veraci.
ZUPPA DI CROSTACEI
Clams, Mussels, Shrimps, Scampi, Shrimps, Cherry Tomatoes, Chili Pepper, White Wine, Extra Virgin Olive Oil.
Second Courses
Ground Second Courses
BREADED CHICKEN BREASTS
Chicken breasts, egg, breadcrumbs.
SLICED BEEF
Beef (Angus Scottish PGI), coarse salt, pepper, extra virgin olive oil.
BEEF STEAK
BEEF FILLET
Beef (Angus Scottish PGI), coarse salt, pepper, extra virgin olive oil.
STRIPS OF BEEF, ARUGULA AND PACHINO
ABBACCHIO ALLA CACCIATORA OR IN THE OVEN
Lamb meat, Rosemary, white wine, garlic, vinegar, anchovies, capers and extra virgin olive oil.
FILLED BEEF ROLLS
Beef slices (Scottish Angus PGI), Celery, Carrots, Onion, White wine, Pachino tomatoes and Parmesan.
CODA ALLA VACCINARA
Oxtail or veal, Guanciale, Tomato, Celery, Carrot, Onion, White wine, Bitter Chocolate.
MEATBALLS AND FILLED ZUCCHINI
Beef (Angus Scottish PGI), Zucchini, Nutmeg, Parmesan, Eggs, Pine Nuts, Bread in Milk.
PICCHIAPÒ BOILED MEAT
Beef muscle (Scottish Angus PGI), Onion, Carrot, Celery, Cherry tomatoes, Extra virgin olive oil.
CHICKEN WITH PEPPERS
Chopped chicken, Peppers, Cherry tomatoes, Onion, Dry white wine, Extra virgin olive oil.
BEEF STEW WITH MUSHROOMS AND PEAS
Diced Beef (Scottish Angus PGI), peas, mushrooms, onion, white wine, extra virgin olive oil.
TRILUSSA CHICKEN BREASTS
Breaded chicken breast, golden fried, baked in the oven, mozzarella, cherry tomatoes, peas and ham (San Daniele or Tuscan ham).
Sea Second Courses
STOCKFISH SLICES WITH POTATOS
Stockfish slices, Cherry tomatoes, Onion, White wine, Extra virgin olive oil.
CUTTLEFISHES IN TOMATO SAUCES WITH PEAS
Fresh cuttlefish, cherry tomatoes, peas, dry white wine, extra virgin olive oil.
FRIED SQUIDS
Mediterranean squid battered and fried in oil.
SCAMPI IN OIL AND LEMON
Scampi, lemon, parsley, extra virgin olive oil.
GRILLED SCAMPI OR MAZZANCOLLE
Grilled shellfish.
FRIED CODFISH FILLETS
Fillets of codfish in batter and fried.
SEABASS FILLETS COOKED ON THE PLATE
Fresh Seabass fillets cooked on the plate.
FISH IN PAPER WITH SCAMPI AND ZUCCHINI
Fish wrapped in silver foil / bread paper, Scampi, Zucchini, Salt and Pepper.
IMPERIAL SEABASS WITH ARTICHOKE
Fresh spiny seabass, baked in the oven, with an artichoke flavored with garlic, herbs, salt and pepper.
SEABASS COOKED ON THE PLATE
Fresh Seabass cooked on the plate.
SQUIDS COOKED ON THE PLATE
Mediterranean squid seasoned with extra virgin olive oil.
Contacts
Address
Via San Paolo alla Regola, 29/31 Roma
Phone
Tel 06.68.619.17
osteriaromana@gmail.com