Hostaria Romana Enrico

Breaded and fried buffalo mozzarella. Crispy on the outside and soft and stringy on the inside. · To be enjoyed warm as a tasty appetizer.

Thinly sliced cured beef served with fresh arugula and Parmesan cheese shavings. A light and flavorful cold dish.

House special appetizer served in small terracotta pots (coccetti). · Often contains typical hot or stewed dishes.

Selection of mixed cured meats and cheeses for two people. Often accompanied by bread or focaccia. · Ideal for sharing to start the meal.

Tasting platter with different types of Italian cheeses.

Fresh vegetables prepared according to seasonal availability.

Thin and very crispy focaccia seasoned with oil, salt, and rosemary. Perfect as a snack or bread substitute.

Long and thick fresh pasta seasoned with a cream of Pecorino Romano cheese and abundant black pepper. · Intense, savory, and spicy flavor. An absolute classic of Roman cuisine.

Fresh egg pasta seasoned with crispy guanciale, Pecorino Romano, and pepper. Considered the ancestor of Carbonara (without egg).

Fresh pasta seasoned with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper. · Rich, creamy, and very flavorful. Does not contain cream.

Short, twisted fresh pasta served with tomato sauce, guanciale, and Pecorino. Strong and slightly savory taste.

Fresh egg pasta, long and flat, seasoned with sautéed porcini mushrooms. Earthy and aromatic flavor.

Soft gnocchi handmade with potatoes and flour. Usually served with tomato sauce or your choice of seasoning.

Handmade stuffed pasta with a soft ricotta and spinach filling. Delicate flavor, often served with butter and sage or tomato sauce.

Chef's special pasta dish of the day, prepared with fresh ingredients selected by the chef.

Classic durum wheat semolina pasta, available with various traditional sauces.

Breaded and fried lamb chops. Crispy outside and tender inside, a classic of Roman holidays.

Grilled lamb chops. Called 'scottadito' because they are eaten very hot with your hands.

Whole artichokes cleaned and slow-cooked with garlic, Roman mint, and oil. Tender and very aromatic.

Roman tripe stewed for a long time in tomato sauce with mint and abundant Pecorino Romano. A flavorful peasant dish.

Thick and rustic soup of beans and pork tripe (skin). Very nutritious and flavorful.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes so tender it falls off the bone.

Veal intestine cooked with tomato. The inner part forms a cheese-like cream (

Veal slices cooked in white wine with raw ham and sage. A quick, flavorful, and tender dish.

Flavorful pork sausages typical of Norcia, served with a side of potatoes.

Thin slices of chicken, floured and cooked in a pan with white wine or lemon juice. Tender and light.

Selection of various meats (e.g., beef, pork, sausage) grilled.

Grilled beef steak served sliced. Usually served rare or medium.

Grilled beef steak. Italian or, with a supplement, Argentinian beef available.

Breaded and fried chicken breast, served with french fries. A simple dish loved by everyone.

Beef dish served with sautéed vegetables.

Chef's special meat dish of the day, ask your server.

Vegetables (often chicory or spinach) served boiled with lemon (all'agro) or sautéed with garlic and chili pepper (ripassate).

Portion of potatoes, available baked with herbs or crispy fried.

Selection of fresh vegetables available seasonally.

Mixed vegetables (zucchini, eggplant, peppers) grilled.

Full menu dedicated to children. Includes a simple pasta dish and a breaded chicken dish with fries.

Crumbly shortcrust pastry tart ('briciole'), filled with caramel or strawberry.

Variant of the crumbled cake with a rich hazelnut cream filling.

Small chocolate cake, often served warm with a molten center.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Special version of the house tiramisu.

House special dessert, personal recipe.

Spectacular dessert or specialty inspired by Roman monuments.

Fixed menu focused on main courses. Includes various appetizers, a main course with a side dish, and drinks.

Complete tasting menu. Offers an overview of the cuisine with appetizers, first course, main course, and side dish. Excellent value for money.

Enriched version of the full menu, which also includes two first courses and the final dessert.

Tourist menu focused on Roman specialties. Includes appetizer, two pasta tastings, main course, and dessert.

Classic stick-cut french fries.

Battered and fried mixed vegetables.

Green olives, pitted, stuffed with minced meat, breaded, and fried.

Piece of desalted cod fillet, battered and fried. Typical Roman street food.

Breaded and fried mozzarella bites.

Classic tomato rice croquette with a melting mozzarella center, breaded and fried. The quintessential Roman snack.

Breaded and fried potato puree cylinder.

Zucchini flowers stuffed with mozzarella and anchovy, battered and fried.

Assorted platter with a taste of all the house's fried specialties.

Toasted bread slice topped with porcini mushrooms.

Toasted bread with olive pâté or seasoned olives.

Classic bruschetta with diced fresh tomatoes, garlic, oil, and basil.

Bruschetta garnished with preserved eggplant fillets in oil.

Gourmet bruschetta with mascarpone and sausage (or meat).

Bottled mineral water.

Large bottle of Coca Cola to share.

Canned drink (e.g., Coca Cola, Fanta).

Large format bottled beer.

Dutch pale lager beer.

Unfiltered Sardinian beer, with an intense flavor and cloudy appearance.

Sicilian beer with salt crystals, smooth and fresh taste.

Glass of house wine (white or red).

Glass of selected wine.

Italian pomace distillate, perfect as a digestif.

Various amaros or digestifs (e.g., Limoncello, Amaro del Capo).

Small portion (shot) of liqueur or grappa.

Italian espresso coffee.

Lazio red wine with a decisive taste and medium body.

Blend of Montepulciano and Sangiovese grapes. Structured and intense wine.

Typical red wine from Lazio, aromatic and slightly spicy.

Robust Abruzzo red wine, with notes of red fruits and soft tannins.

Easy-drinking red wine from mixed grapes.

Merlot in purity, smooth and fruity.

Cabernet Sauvignon, full-bodied wine with characteristic vegetal notes.

Tuscan red wine based on Sangiovese. Balanced and dry.

Blend of Merlot and Cesanese. Important and structured wine.

High-quality Montepulciano d'Abruzzo DOCG. Rich, persistent, and complex.

Sparkling wine typical of the Castelli Romani, slightly sweet and fruity.

World-famous Italian sparkling wine. Fresh, floral, and with lively bubbles.

White wine from Lazio, fresh with floral and citrus notes.

Lazio Vermentino. Savory, mineral, and fragrant.

Aromatic white wine from Trentino-Alto Adige. Intense notes of lychee, rose, and spices.

Mountain Pinot Bianco, elegant with acidic freshness.

Lazio Chardonnay. Fruity and smooth.

Blend of Trebbiano and Malvasia. Fresh and light, perfect with appetizers.

Moscato vinified dry. Very aromatic on the nose but dry on the palate.

Native grape variety from Lazio. Fresh wine with notes of yellow fruit.

Elegant and structured white wine.

Rosé wine from Circeo, fresh and versatile.

High-end Gewürztraminer. Aromatic, spicy, and persistent.

Friulian white wine. Fresh, with hints of citrus and white flowers.

Sauvignon Blanc. Aromatic with typical vegetal (tomato leaf) and fruity notes.

Classic Pinot Grigio. Dry, harmonious, and pleasantly fruity.

Wine from Pecorino grapes. Structured, savory, and with good acidity.