Hostaria Edmondo

A classic of Roman cuisine with pasta dressed with tomato sauce, crispy guanciale, and pecorino romano. Flavorful and bold.

Pasta dressed with a cream of eggs, pecorino romano, black pepper, and browned guanciale. Rich and creamy without added cream.

Iconic Roman dish prepared with aged pecorino romano, black pepper, and pasta cooking water to create a savory and enveloping cream.

Considered the ancestor of Carbonara and Amatriciana. White pasta with crispy guanciale, abundant pecorino romano, and pepper.

Short pasta dressed with the rich sauce of stewed oxtail (alla vaccinara) with tomato, celery, and spices. Intense and traditional flavor.

Pasta with tomato sauce, garlic, and chili pepper. A simple dish but with a spicy and lively flavor.

Homemade potato gnocchi, soft and delicate. According to Roman custom, they are traditionally served on Thursdays.

Classic pasta served with a simple tomato and basil sauce. Light and suitable for everyone.

Chef's daily special that varies based on seasonal ingredients. May include soups or special pastas.

Roast suckling lamb served with baked potatoes. The meat is tender and aromatic, typical of Roman Sundays.

Roast suckling pig with potatoes. Crispy skin outside and juicy, tender meat inside.

Roman-style tripe stewed for a long time with tomato, Roman mint, and pecorino. A traditional peasant dish with a unique flavor.

Mixed lamb offal (heart, lungs, liver) cooked in a pan with onion. An ancient dish with a strong flavor.

The classic lamb tripe enriched with artichokes, which add sweetness and texture to the dish.

Oxtail slowly stewed with tomato, celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone.

Braised veal shank served with peas. The meat is rich and gelatinous, served with marrow to enjoy.

Thin slices of beef quickly sautéed in a pan, served on a bed of fresh arugula and parmesan shavings.

Grilled beef steak. A simple and juicy cut for meat lovers.

Chef's special dish of the day. Ask the staff for today's recipe.