Rosina Cucina di Casa

A complete tasting menu offering an authentic home-style experience. Includes a selection of appetizers, a first course, a second course with a side dish, and a homemade dessert, chosen by the kitchen. Drinks are not included.

Fried meatball, typical of tradition, prepared with meat slow-cooked in the Genoese style. Crispy on the outside and soft on the inside.

Small white pizza served with beef tongue, accompanied by green sauce and mayonnaise. A rich and flavorful appetizer.

Raw Fassona beef, hand-chopped and seasoned. Served fresh, it enhances the quality of the raw ingredient.

Fresh anchovies, breaded and fried. A classic seafood dish, crispy and flavorful, to be enjoyed hot.

Zucchini flowers coated in a light batter and fried. Often filled with mozzarella and anchovies, they are a traditional Roman appetizer.

Fried eggplant layered with tomato, mozzarella, and parmesan, cooked and served in a small pan. A rich and gooey vegetarian dish.

Fresh salad made with soaked stale bread, ripe tomatoes, olive oil, and basil. A humble dish from peasant tradition, fresh and aromatic.

Thick hollow pasta seasoned with tomato sauce, crispy guanciale, and Pecorino Romano. A pillar of Roman cuisine with an intense and savory flavor.

Thick spaghetti seasoned with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy, without cream.

Saffron risotto served with braised veal ossobuco. A unique dish of Milanese tradition, soft and succulent.

Pasta served with fresh mussels, Pachino tomatoes, and a sprinkle of pecorino cheese. A flavorful sea and mountain combination.

Fresh stuffed pasta, a house specialty. Generally served with a sauce that enhances the artisanal filling.

Fresh pasta similar to thick spaghetti, seasoned with a meat sauce cooked without tomato. Tasty and full of flavor.

Potato gnocchi seasoned with tomato sauce, fried eggplant, and grated salted ricotta. A tribute to Sicilian flavors.

Seasonal vegetables boiled and then sautéed with garlic, oil, and chili pepper. A flavorful and traditional side dish.

Potatoes cut into pieces and baked with aromatic herbs like rosemary. Crispy outside and soft inside.

Sweet and sour stew of eggplant and other mixed vegetables such as celery and tomato. A rich and fragrant side dish, typical of Southern Italy.

Fried zucchini marinated with vinegar, garlic, and fresh mint. A fresh and aromatic side dish.

Eggplant slowly stewed, often with tomato and spices. Soft and flavorful.

Simple and fresh salad made with sweet Datterino tomatoes, dressed with oil and salt.

Meatballs in tomato sauce, prepared according to the traditional homemade recipe. Soft and tasty, served with their sauce.

Chicken pieces slowly stewed with colorful peppers. A classic of Roman cuisine, flavorful and succulent.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine and butter. A quick and very flavorful second course.

Floured sea bream fillet sautéed in butter with lemon juice and parsley. Fish with a delicate flavor and soft texture.

Octopus tentacles roasted to be crispy outside and tender inside, seasoned with salmoriglio (sauce of oil, lemon, and oregano).

Breaded cutlet stuffed with ham and melted cheese. Crispy and gooey when cut.

Soft dessert made with ladyfingers soaked in coffee and covered with mascarpone cream. Dusted with bitter cocoa.

A soft, fried, and sugared donut, typically filled with hazelnut cream or pastry cream. An explosive delight.

Classic traditional cake, usually shortcrust pastry filled with pastry cream and topped with pine nuts and powdered sugar.

A scoop of ice cream, usually cream or vanilla flavored, served immersed in a cup of hot espresso coffee.

Spoon dessert made with panna cotta, soft and velvety, garnished with a berry sauce.

Microfiltered table water, served in a bottle.

Blonde beer of Italian production. Balanced and refreshing taste, ideal for accompanying pizza or fried dishes.

Selection of beers produced by small craft breweries, which vary periodically. Ask the staff for availability.

Carbonated soft drinks such as cola, orange soda, or lemon-lime soda.

Traditional Italian espresso coffee or decaffeinated version. Intense and aromatic, perfect for ending the meal.

Herbal liqueurs served at the end of the meal to aid digestion. Usually bitter or sweet-bitter taste.

Italian pomace brandy (grappa) or other spirits. Strong and aromatic alcoholic beverages.

Cover charge which includes table service and a basket of bread with homemade focaccia.