ADESSO Osteria Moderna

A rich selection of local cured meats and cheeses. Served with a sweet and sour chutney to enhance the flavors. Ideal for sharing as an appetizer.

A board dedicated to processed vegetables and fresh cheeses. Includes fermented cabbage and citrus-flavored ricotta. Fresh and light.

A tasting of assorted cheeses accompanied by honey and dried fruit. Perfect for cheese lovers. Enjoy with a good glass of wine.

Tartare of fine Sicilian red prawns served raw. Accompanied by creamy burrata and marine notes of seaweed. A refined dish that enhances the flavor of the sea.

Very thin slices of raw beef marinated with sweet salt and red wine jam. Enriched with crispy Parmesan and arugula. A savory and aromatic appetizer.

Raw beef tenderloin, hand-chopped and seasoned with a green peppercorn cream. Served with marinated shallots for a touch of acidity. Tender texture and bold flavor.

Thin slices of slow-cooked veal served cold with a rich tuna sauce. A revisited classic Piedmontese appetizer. Tender and flavorful.

Fresh stretched-curd cheese with a creamy heart, served on tomato cream. Garnished with bottarga for a briny note. Fresh and creamy.

Thick fresh pasta similar to spaghetti served with tomato sauce and crispy guanciale. Coated with savory pecorino cheese. A classic of Roman cuisine.

Layers of baked egg pasta with meat ragù and creamy béchamel. A rich and comforting dish, typical of Italian Sundays. Served hot and gratinated.

Soft potato and pumpkin gnocchi coated in cheese and black pepper sauce. Enriched with sweet pears and raw beef tartare. A unique contrast of flavors and temperatures.

Vegetarian white lasagna with zucchini and smoked provola cheese. Enhanced with fresh black truffle. Delicate yet aromatic.

Handmade pasta served with sweet red prawns and black truffle. The sauce is based on datterino tomato extract. A luxurious surf and turf first course.

Fresh pasta coated with an egg cream, pecorino cheese, and crispy guanciale. Served with a light foam for a modern texture. Rich and peppery.

Pasta simply sautéed in truffle-infused butter. Served with abundant fresh black truffle shavings. A dish that enhances the aroma of truffle.

Baked eggplant layered with tomato and mozzarella. Served with a Parmesan fondue. A classic Southern Italian vegetarian dish.

Cod cooked at low temperature served with a tomato and olive sauce. Accompanied by seafood mayonnaise and garlic oil. Tender and flavorful.

Grilled Black Angus sirloin steak, served with roasted vegetables. Accompanied by a rich butter and herb Béarnaise sauce. Juicy and tender.

Duck cooked in its own fat, wrapped in crispy puff pastry with ham and spinach. Served with potato cream and honey sauce. An elaborate and rich main course.

Fried calamari rings served on homemade tartar sauce. Garnished with fermented lemon and onions for acidity. Crispy and tasty.

Fresh salad of raw Roman zucchini and melon. Served with whipped ricotta with lime and sun-dried tomatoes. A light and creative vegetarian dish.

Lasagna prepared with fresh daily ingredients. The recipe varies daily. Ask staff for details.

Fresh catch of the day slow-cooked with cherry tomatoes and olives. Served with aromatic herb sauces. A light and flavorful seafood main course.

Milk-fed veal slow-cooked with Parma ham and sage. Accompanied by duchess potatoes and smoked butter. A modern reinterpretation of a Roman classic.

Mixed meat meatballs served in Amatriciana sauce. Enriched with crispy guanciale and pecorino cheese. A rustic and flavorful dish.

Baked potatoes flavored with rosemary. Crispy on the outside and soft on the inside.

Fermented purple cabbage salad for a tangy flavor. Served with sun-dried tomatoes.

Fresh mixed salad with cherry tomatoes and olives. Dressed with olive oil.

Sweet and sour stew of Sicilian eggplant and vegetables. Enriched with raisins and pine nuts.

Rosemary-scented roasted new potatoes.

Italian lager blonde beer, light and balanced.

Non-alcoholic light beer.

Italian craft light beer.

Italian craft amber double malt beer.