44 Osteria Quarantaquattro - Ristorante

Fresh salad of tomato slices, mozzarella, and basil leaves. Dressed with olive oil. A light and flavorful classic.

Crispy salad of thinly sliced raw beetroot, served with Grana cheese shavings and citrus dressing (citronette). Fresh and aromatic.

Fresh salad of thinly sliced raw artichokes, served with cheese shavings. Delicate taste with slightly bitter notes of artichoke.

Aged prosciutto served with your choice of fresh and creamy buffalo mozzarella or sweet melon. A classic sweet and savory combination.

Tender boiled octopus served in a salad, dressed with oil, lemon, and parsley. Fresh and light seafood dish.

Grilled octopus cooked until crispy outside and tender inside. Smoky and intense flavor.

Finely chopped raw sea bass, seasoned with Mediterranean ingredients such as olives, capers, and olive oil. Very fresh and delicate.

High-quality raw beef chopped by hand, seasoned with flavorful sun-dried tomatoes and crunchy pine nuts.

Assorted selection of sliced Italian cured meats and typical cheeses. Ideal for sharing.

Spaghetti with a Pecorino Romano cheese cream and black pepper, enriched with crispy artichoke chips. Savory and creamy.

Pici (thick, handmade fresh pasta) with a summer variation of Amatriciana sauce, made with guanciale and fresh tomatoes.

Small potato gnocchi served with fresh clams and a fragrant saffron sauce. Delicate and aromatic seafood flavor.

Fresh egg yolk long pasta with a lamb ragù cooked without tomato (white sauce). Rich and rustic flavor.

Typical Ligurian short twisted pasta with fresh basil pesto and buffalo mozzarella. Fresh and vegetarian.

Creamy risotto cooked with asparagus and aromas reminiscent of the forest (likely herbs or light mushrooms). A delicate and vegetal dish.

Short tubular pasta with classic carbonara sauce (egg, pecorino, guanciale) enriched with the precious flavor of truffle.

Fresh pasta with salmon, crunchy pistachio granules, and sweet cherry tomatoes. A mix of sea and land flavors.

Egg yolk long pasta served with porcini mushrooms and truffle. A dish with intense flavors of the forest and earth.

Long pasta with a variation of puttanesca sauce (tomato, olives, capers) enriched with pieces of octopus.

Beef cheek slowly braised until very tender, served with soft potato quenelles. A very rich and succulent dish.

Grilled salmon fillet, served with a side of fresh mixed salad (misticanza). Light and healthy.

Grilled sea bass fillet, accompanied by sautéed or boiled chard. Delicate fish dish.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. A classic Roman dish, tender and flavorful.

Veal cut with bone, slowly braised in a rich sauce. The meat is very tender and often served with marrow.

Prime beef fillet, served with your choice of Amarone wine sauce or sautéed porcini mushrooms.

Roasted or grilled lamb chops. Tender meat with a distinctive flavor.

Leafy greens (chard or chicory) served boiled with lemon (all'agro) or sautéed with garlic, oil, and chili pepper (ripassate).

Potatoes mashed or processed until creamy, seasoned with olive oil and fresh parsley.

Potatoes cut into pieces and roasted in the oven until golden and crispy.

Fresh pineapple served in slices. Sweet and refreshing.

Cup of fresh mixed berries (such as raspberries, blueberries, blackberries).

Famous Italian layered dessert with coffee-soaked ladyfingers and sweet mascarpone cream, dusted with cocoa.

Artisanal ice cream available in wild berry or classic cream flavor.

Sweet cheesecake on a crispy biscuit base.

Spoon dessert similar to ice cream but softer, available in pistachio or chocolate flavor.