Osteria Antichi Sapori

A classic Italian summer appetizer that combines the sweetness of melon with the saltiness of aged cured ham. Fresh and light, served cold.

Fried eggplant fritters made with breadcrumbs and cheese. Crispy outside and soft inside, rich and vegetal flavor.

Slices of cured ham served with fresh mozzarella (often buffalo or fior di latte). A simple and milky pairing.

Cold dish with cured ham, spicy fresh arugula, and shavings of Parmigiano Reggiano. Usually dressed with oil and lemon.

Three slices of toasted bread topped with various ingredients, such as tomato, olive paste, or vegetables. Crispy and flavorful.

Slice of toasted rustic bread rubbed with garlic and topped with diced fresh tomatoes, basil, and olive oil.

Fresh salad of sliced tomatoes and mozzarella, dressed with fresh basil, olive oil, and oregano. Light and vegetarian.

Selection of Italian cheeses of various ages and textures. Often served with honey or jams.

Artichoke wedges coated in a light batter and fried. Crispy and golden.

Fried battered zucchini flowers, often stuffed with mozzarella and anchovies. Delicate and crispy.

A rich appetizer with fried mortadella and Brie cheese, served with a sweet balsamic vinegar reduction. Sweet-salty contrast.

Spaghetti served with a white sauce based on shellfish (clams or cockles), garlic, oil, and parsley. Intense sea flavor.

Short pasta (bombolotti) with tomato sauce, crispy guanciale, pecorino romano, and black pepper. A Roman classic, flavorful and slightly spicy.

Short pasta with a rich sauce of minced meat and tomato, slow-cooked. A robust and comforting dish.

Pasta with a Pecorino Romano cheese cream sauce and abundant freshly ground black pepper. Strong and spicy flavor.

Short pasta with crumbled sausage and mushroom sauce, in white or lightly "macchiato" with tomato. Rustic and earthy flavor.

Short pasta in a spicy tomato sauce with garlic and chili pepper. A simple but strong-flavored dish.

Creamy rice cooked with radicchio, which imparts a slightly bitter flavor balanced by the creamy cheese.

Creamy risotto with sweet zucchini and stringy smoked provola cheese. A balance of delicate and smoky flavors.

Soft potato gnocchi served with a simple tomato sauce and basil. A classic comfort dish.

Long pasta with fresh tomato sauce and basil. The simplest and most representative dish of Italian cuisine.

Pasta simply dressed with garlic sautéed in olive oil and chili pepper. A humble but very flavorful dish.

Thick soup of short pasta and borlotti or cannellini beans, cooked with a vegetable soffritto. Creamy and hearty.

Spaghetti or short pasta with a rich sauce made from raw eggs, pecorino romano, crispy guanciale, and black pepper. Does not contain cream.

Fresh filled pasta (usually ricotta and spinach) served with tomato sauce.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables. Dressing on the side.

Salad of only green leaves (lettuce, arugula, etc.). Fresh and light.

Sweet and sour dish made with fried eggplant, celery, onion, tomato, capers, and olives. Typical of Southern Italy.

Cold white bean salad dressed with crunchy celery, red onion, and olive oil.

Bitter leafy green vegetable, boiled and then sautéed with garlic and chili pepper. Typical Roman side dish.

Stick-cut potatoes, fried. Crispy and salted.

Roasted or baked pork sausage, served with roasted potatoes. A simple and hearty dish.

Grilled lamb or castrato skewers. Served with a side of your choice.

Tripe stewed for a long time in tomato sauce with Roman mint and pecorino cheese. A traditional peasant dish with intense flavor and tender texture.

Beef stew slow-cooked with potatoes in a flavorful sauce. Tender meat that melts in your mouth.

Chicken stewed with tomato, vegetables, wine, and aromatic herbs. A classic of Italian home cooking.

Thin strips of beef quickly sautéed in a pan, served with fresh arugula and shavings of grana cheese.

Fried meat balls, served without sauce but accompanied by fresh tomato and arugula.

Meatballs slowly cooked in tomato sauce. Soft and juicy.

Eggplant slices rolled around a filling (usually cheese and ham) and baked with tomato sauce.

Smoked provola cheese cooked on the grill until melted and slightly crispy on the outside.

Grilled smoked provola cheese served with slices of cured ham.

Breaded and fried chicken breast, served with a side of fresh salad. Crispy and golden.

Grilled veal steak, tender and lean, accompanied by salad and fries.

Grilled pork steak, flavorful, served with salad and fries.

Large shrimp pan-fried (often with garlic, oil, and white wine), served with salad.

Grilled swordfish steak, firm and flavorful meat, served with salad.

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

Pastry cream covered with a crunchy caramelized sugar crust.

Selection of fresh fruit available in season.

One-liter carafe of house red wine, Montepulciano variety. Medium-bodied and fruity.

One-liter carafe of house white wine, Falanghina variety. Fresh and aromatic.

Large bottle of mineral water.

Non-alcoholic carbonated soft drinks in a can (e.g., Coca Cola, Fanta).

Large bottle of lager beer.

Small beer, draft or bottled.

Classic Italian espresso.

After-meal liqueurs such as limoncello, amaro, or grappa, to aid digestion.

An economical fixed menu available only at lunch on weekdays. Includes multiple courses for a complete meal.