Hosteria da Settimio

Cannellini beans slowly stewed with tomato sauce, garlic, and sage. A classic Tuscan side dish with a rich, rustic flavor.

Cured pork jowl slices served with toasted bread seasoned with garlic and olive oil. Intense flavor and fat that melts in your mouth.

Mixed selection of artisanal cured meats accompanied by fresh buffalo cheese and marinated vegetables. Ideal for sharing as an appetizer.

Whole artichoke fried twice until crispy like a potato chip (Jewish-Roman style). Crispy petals and tender heart.

Flavorful Umbrian prosciutto served with small balls of fresh buffalo mozzarella.

Toasted bread spread with butter and garnished with salted anchovy fillets. A simple and tasty classic combination.

Toasted bread topped with homemade marinated eggplant.

Small slices of warm bread served with Ciauscolo, a soft, spreadable salami typical of the Marche region.

Toasted bread rubbed with fresh garlic and seasoned with extra virgin olive oil.

Battered and fried zucchini flower, stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Desalted cod fillet, battered and fried. A typical appetizer from Roman tradition.

Fried tomato rice croquette with a melting mozzarella center, breaded and fried. One of the most beloved Roman street foods.

Soft homemade gnocchi dressed with a rich wild boar ragu. Intense game flavor.

Homemade gnocchi with Norcina sauce, typically made with sausage and cream (or ricotta) and sometimes truffle.

Homemade gnocchi dressed with flavorful porcini mushrooms, crispy pancetta, and grated pecorino cheese.

Homemade gnocchi served with coda alla vaccinara sauce, rich in tomato, celery, and meat flavor.

Homemade gnocchi dressed with the cooking sauce of the rolled meat.

Thick fresh pasta similar to spaghetti, dressed with crispy guanciale, Pecorino Romano, and black pepper. A savory 'white amatriciana'.

Fresh pasta dressed with a Pecorino Romano cream and abundant freshly ground black pepper. A symbol of Rome, creamy and spicy.

Short, ring-shaped pasta served with a sauce of calamari, fresh tomato, and chili pepper. A summer seafood dish.

Homemade fettuccine dressed with the rich tomato sauce in which the meat rolls were cooked.

Homemade fettuccine dressed with the flavorful sauce of coda alla vaccinara.

Short pasta with a summer vegetable dressing, enriched with smoked speck and grated cheeses.

Homemade fettuccine with porcini mushrooms, pancetta, and pecorino. A dish with flavors of the forest and earth.

Fettuccine with wild boar ragu. A robust and flavorful winter dish.

Short ribbed pasta with pajata (milk-fed veal intestine) cooked in tomato sauce. A traditional Roman dish with a unique, creamy flavor.

Rigatoni with sausage and cream (or ricotta), a creamy and flavorful Umbrian specialty.

Short, hollow pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. An icon of Roman cuisine.

Thick soup of short pasta and chickpeas, flavored with rosemary. Winter comfort food.

Traditional Roman soup with Roman broccoli and pasta, cooked in skate broth. Delicate flavor of sea and vegetables.

Grilled beef steak, served simply. Juicy and nutritious.

Veal slices with prosciutto and sage, quickly cooked with white wine. Tender and aromatic dish.

Grilled lamb chops, to be eaten piping hot with your hands ('a scottadito'). Flavorful and tender meat.

Breaded and fried lamb chops. Crispy outside and tender inside.

Breaded and fried veal cutlet (similar to a cotoletta). Simple and tasty.

Rolled veal slices with a filling (often celery, carrot, or other) and slow-cooked in tomato sauce.

Bite-sized pieces of meat slowly stewed with peas, without tomato. Tender and delicate.

Tripe stewed with tomato, Roman mint, and pecorino. A traditional, very flavorful peasant dish.

Lamb offal (heart, lungs, liver) stewed with abundant onion. Strong and distinctive flavor.

Milk-fed veal intestine cooked in sauce. The inner part forms a cheese-like cream ('chimo'). A dish for connoisseurs of Roman cuisine.

Meatballs served fried (crispy) or cooked in tomato sauce (tender).

Oxtail stew with tomato, celery, raisins, and pine nuts (sometimes chocolate). The meat is gelatinous and very flavorful.

Hollowed-out zucchini stuffed with a mixture of minced meat or vegetables, then baked or pan-fried.

Cod cooked according to tradition (often stewed with tomato, raisins, and pine nuts in Roman style).

Flavorful pork sausages served with bitter chicory sautéed with garlic and chili pepper.

Grilled or blanched eggplant marinated in oil with aromatic herbs.

Bitter leafy green vegetable, first boiled and then sautéed with garlic, oil, and chili pepper.

Fried and salted potato sticks.

Crispy whole fried artichoke.

Catalogna chicory sprouts served raw in salad, dressed with an anchovy, garlic, and vinegar sauce. Fresh and crunchy.

Wild arugula dressed with anchovy sauce.

Spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa.

Hazelnut-flavored ice cream sphere, often with a liquid center or coated in cocoa/sprinkles.

Soft nougat-flavored gelato dessert, served with whipped cream and hot chocolate sauce.

Shortcrust pastry tart with fruit jam or chocolate cream.

Refreshing lemon sorbet or ice cream.

Rich cup of vanilla ice cream garnished with cream, melted chocolate, coffee, and cocoa.

Traditional dry cookies shaped like rings, made with wine in the dough. Often for dipping in sweet wine.

Cream and pistachio ice cream cup enriched with chocolate and crunchy sprinkles.

Selection of fresh seasonal fruit.

Fresh pineapple slices.

Peaches cut into pieces and macerated in red wine and sugar. A rustic and refreshing dessert.

Small bottle of water (500ml), still or sparkling.

Large bottle of water (1 liter), still or sparkling.

Classic carbonated soft drink in a can or small bottle.

Carbonated soft drink in a large bottle.

Sparkling orangeade.

Light and refreshing pale lager beer in small format.

Italian lager beer in large format.

Sweet, colorless, carbonated soft drink with lemon flavor.

Dry white wine from Castelli Romani (Lazio). Fresh and fruity, pairs well with Roman dishes.

Local Lazio red wine, full-bodied and suitable for meat dishes.

Elegant and aromatic Umbrian white wine.

Famous Tuscan red wine, full-bodied and tannic. Excellent with steaks and roasts.

Fresh Abruzzese white wine with floral and citrus notes.

Full-bodied white wine from Abruzzo, savory and mineral.

Soft and fruity Abruzzese red wine (often with cherry notes).

House wine by the carafe, served in a one-liter pitcher. Simple table wine.

Sparkling Italian white wine, fresh and light. Ideal as an aperitif or with dessert.

Espresso coffee.

Small glass of digestive liqueur (e.g., Limoncello).

Herbal liqueur with a bittersweet taste, served at the end of the meal.

Sweet dessert wine, typically Tuscan, amber-colored.