Osteria Nuvolari

Natural mineral water served in a one-liter bottle. Still and thirst-quenching, ideal for accompanying the meal.

Sparkling mineral water served in a one-liter bottle. Lively and refreshing with persistent bubbles.

Classic cola-flavored sparkling drink. Sweet, dark, and caffeinated, served cold.

Sugar-free version of the classic cola. Maintains the characteristic taste but with zero calories.

Lemon and lime flavored sparkling drink. Transparent, sweet, and very refreshing.

Orange-flavored sparkling drink. Bright orange color, sweet and fruity.

Sweet bottled iced tea. Available in classic peach or lemon flavors.

Large size of the classic cola-flavored sparkling drink. Ideal for sharing.

The classic Venetian aperitif. Prosecco, Aperol, and soda, garnished with an orange slice. Sweet-bitter taste and bright orange color.

A more decisive and bitter variation of the classic Spritz. Prepared with Prosecco, Campari Bitter, and soda. Intense red color.

Fresh and citrusy Spritz prepared with lemon liqueur (Limoncello), Prosecco, and soda. Very aromatic and digestive.

Refreshing cocktail based on elderflower syrup, Prosecco, seltzer, and fresh mint leaves. Floral and delicate taste.

A modern cocktail with a vibrant purple color. Generally based on floral or fruity liqueurs mixed with prosecco.

Exotic variation of the Spritz with passion fruit syrup or liqueur. Sweet, sour, and very aromatic taste.

Visually appealing cocktail with a blue color, likely based on Blue Curaçao (orange liqueur), prosecco, and soda.

Unfiltered Italian lager beer from Sardinia. It has a slightly hazy appearance, a full-bodied taste with notes of barley malt and hops.

Weiss-style wheat beer. Light and cloudy color, with fruity and spicy notes typical of weizen yeast.

Classic light lager beer. Balanced taste, dry, and refreshing with a slightly bitter finish.

Double malt beer with a dark amber/red color. Intense, malty taste with notes of caramel and toast.

Locally produced artisanal India Pale Ale. Characterized by a strong hop profile that gives citrus notes and a decisive bitterness.

Artisanal red beer. Structured body with sweet notes of toasted malt, caramel, and dried fruit.

Artisanal wheat beer. Light, cloudy, and refreshing with typical hints of banana and cloves.

Belgian-style artisanal white beer. Very light, often produced with orange peels and coriander. Light and spicy.

Artisanal light beer. Fresh, drinkable, and balanced, ideal for accompanying any dish.

Gluten-free artisanal beer. Designed for celiacs, it retains the taste of a classic light beer.

Famous dish from Jewish-Roman cuisine. An entire artichoke fried twice until crispy and golden like an open flower. Eaten entirely, leaf by leaf.

Chicory sprouts in batter, fried. Crispy outside with a pleasantly bitter note inside.

A soft local ricotta cake. Served with tender artichokes and covered with a warm, flavorful Parmigiano cheese cream.

Three fried zucchini flowers in batter with different fillings: the classic mozzarella and anchovies, the rustic chicory and sausage, and the fresh ricotta and mint.

Artichoke quarters coated in a light batter and fried. Golden and crispy, a classic Roman appetizer.

Stuffed anchovies with a flavorful Mediterranean mixture. Served with a fresh yogurt sauce to balance the saltiness.

Whole artichokes slowly stewed with garlic, mint, and parsley. Tender, aromatic, and served with their cooking juices.

Veal sweetbreads (prized offal) with a tender and creamy consistency. Served on a sweet Jerusalem artichoke cream with crispy leek.

Codfish served with fried polenta

Flatbread baked in the oven, simply seasoned with extra virgin olive oil, salt, and fragrant rosemary needles.

Prized aged Italian cured meat served with fresh Buffalo Mozzarella. A classic pairing of savoriness and milky sweetness.

Mixed selection of traditional Italian cured meats (such as ham, salami, loin). Served on a wooden board.

Assortment of Italian cheeses of varying ages and textures. Often accompanied by honey or jams.

Mixed selection of cured meats and cheeses. Ideal for tasting different specialties in one dish.

Roast pork typical of the Castelli Romani area, seasoned with garlic, rosemary, and pepper. Juicy meat with crispy skin.

Selection of Mortadella, the famous pink cured meat from Bologna, enhanced with premium truffle and pistachio varieties.

Selection of prized Iberian cured meats. Includes Patanegra ham, and spiced cured meats like Salsichon and Chorizo.

Fresh egg pasta (thick spaghetti type) dressed with a Pecorino Romano cheese cream and abundant black pepper. Simple yet intense.

Thick tubular pasta dressed with tomato sauce, crispy guanciale (cured pork jowl), pecorino, and pepper. A Roman classic.

The king of Roman pasta. Spaghetti with a rich cream made from raw eggs pasteurized by the heat of the pasta, Pecorino Romano, guanciale, and pepper. No cream.

Considered the ancestor of Carbonara and Amatriciana. Pasta with crispy guanciale, Pecorino Romano, and pepper. Basically a 'Cacio e Pepe' with guanciale.

A very unique historic Roman dish. Short pasta with tomato sauce and milk-fed veal small intestine. The contents of the intestine (chyme) make the sauce creamy and unique.

Large pasta served with the oxtail stew sauce. Very rich, intense, and gelatinous flavor.

Egg pasta flavored and colored with saffron. Dressed with artichokes, crispy guanciale, and pecorino cheese for a mix of Roman and refined flavors.

Very large short pasta served with a sauce of Mediterranean vegetables, cherry tomatoes, and a smoky buffalo cheese cream.

Large pasta served with a fish sauce based on cod (salted cod), olives, and sun-dried tomatoes, enriched by the texture of crispy chickpeas.

Egg pasta dressed with a lamb meat ragù cooked without tomato. Delicate but flavorful taste, typical of the Lazio tradition.

Classic filled pasta served with a Castelmagno cheese fondue (flavorful and blue-veined) and crunchy hazelnut crumble.

Stewed offal cooked for a long time in tomato sauce with Roman mint and plenty of grated pecorino on top. Tender and very flavorful.

Oxtail stew cooked slowly in tomato with celery, raisins, and pine nuts (sometimes cocoa). The meat is very tender and falls off the bone.

Meatballs (often leftover boiled meat or ground meat) stewed in tomato sauce. Traditional humble dish, tender and tasty.

Cod fillet baked or pan-fried with tomato, black olives, capers, and sometimes raisins and pine nuts. Savory and Mediterranean.

Beef (usually boiled and then pan-fried) stewed with plenty of onion and tomato. A flavorful "recovery" dish.

Thin slices of veal with a sage leaf and prosciutto crudo on top, deglazed with white wine. Quick cooking, tender and flavorful meat.

Chicken pieces stewed with vinegar, rosemary, garlic, and chili pepper (white or with a little tomato). Rustic and decisive flavor.

Cut of meat with the central bone containing marrow, stewed with peas and tomato. It is recommended to eat the marrow as well.

Young lamb (abbacchio) baked with potatoes, garlic, and rosemary. A prime dish for Roman holidays, tender and fragrant meat.

Cut of meat very rich in collagen, cooked very slowly in white wine until so tender it can be cut with a spoon.

Diced potatoes roasted with oil and rosemary. Crispy outside and soft inside.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Chicory (a slightly bitter dark leafy green) first boiled and then sautéed with garlic, oil, and chili pepper.

Vegetable similar to turnip greens, sautéed in a pan to flavor it. Decisive taste.

Roman spring stew. A stew of fresh vegetables: artichokes, peas, fava beans, lettuce, and spring onions, cooked together.

Raw, crunchy chicory sprouts, dressed with a crushed sauce of anchovies, garlic, vinegar, and oil. Fresh and flavorful.

Mixed salad of wild herbs and fresh leaves, simply dressed.

Traditional shortcrust pastry tart with jam filling. Simple and genuine.

Rich and creamy dessert based on cheese on a biscuit base. Served with your choice of topping.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee alternated with mascarpone and egg cream, dusted with cocoa.

Sweet vanilla cream baked in the oven with a crunchy caramelized sugar crust on top, flavored with ginger.

Small chocolate cake with a warm, molten center that flows out when cut. Served with cold vanilla ice cream for contrast.

Soft apple cake served with a warm, frothy cream made from eggs, sugar, and sweet wine (zabaglione).

Dessert made of crispy puff pastry pieces mixed with a sweet and delicate cream (chantilly) and chocolate chips.

Rich and creamy spoon dessert based on mascarpone, served with tangy red berries.