Osteria Fraschetteria "dallo CHEF"

A very crispy style of Roman pizza bread, lighter and crunchier than traditional pizza. Often served as an appetizer to share. · Crunchy and savory. · Eat with your hands as a starter.

Savory, fatty, and moist boneless pork roast of Italian culinary tradition. Seasoned with garlic, rosemary, fennel, and other herbs. · Tender meat with crispy skin (crackling). Savory and herbal. · Served sliced, typically eaten with bread.

A platter of mixed roasted and sautéed vegetables, including chicory, broccoli rabe, roasted peppers, and eggplants. · Savory, slightly bitter (from chicory), and tender. · Great as a shared appetizer or a light vegetarian option.

Fried croquettes filled with porchetta (roast pork) and a center of smoked provola cheese, served on pumpkin and rosemary cream. · Crispy outside, creamy and savory inside. · A rich and flavorful starter.

A twist on the traditional Tuscan bread salad, served crispy with creamy burrata cheese and cherry tomatoes. · Crunchy bread contrasts with creamy cheese and fresh tomatoes. · Refreshing and textural.

Toasted bread topped with a savory chicken liver pâté, a staple of Tuscan cuisine. · Crunchy bread with a smooth, rich, and earthy topping. · A classic rustic appetizer.

Small fried pizza topped with mortadella, pistachios, and a pecorino cheese and pepper cream. · Chewy fried dough with savory, creamy, and nutty toppings. · Rich and indulgent.

Small fried pizza topped with caramelized figs, cured ham (Prosciutto di Norcia), and a red wine reduction. · A balance of sweet and salty flavors on chewy dough. · Gourmet appetizer.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan cheese, baked until bubbly. · Soft, cheesy, and rich in tomato flavor. · A classic Italian comfort food dish.

Crispy fried rigatoni pasta stuffed with carbonara filling, served in a cheese and pepper sauce with cured pork cheek. · Crunchy exterior with a creamy, savory filling. · An innovative finger-food style pasta dish.

Crispy breaded and fried smoked Provolone cheese served on a basil pesto cream. · Crunchy and cheesy with aromatic basil notes. · Rich vegetarian appetizer.

Deep-fried balls of lasagna filling with a mozzarella center, served on parmesan béchamel sauce. · Crispy outside, soft and creamy inside. · A creative deconstructed lasagna appetizer.

Savory crispy pastry tubes filled with buffalo ricotta and basil pesto, served with spicy 'Nduja cream and dried tomatoes. · Crunchy pastry with creamy, spicy, and herbal flavors. · A savory twist on the traditional sweet cannoli.

Crispy savory donuts made of chicken and roasted potatoes, served on grilled pepper cream. · Crispy and savory. · A creative meat-based appetizer.

Whole pear stuffed with Gorgonzola cheese, wrapped in puff pastry with walnuts, served hot on parmesan cream. · Sweet fruit contrasts with pungent blue cheese and savory pastry. · Rich and elegant starter.

Crispy breaded buffalo mozzarella served with cured ham from Norcia on a mixed salad. · Crunchy warm cheese paired with salty cured meat. · Textural contrast between hot cheese and fresh salad.

Tempura-battered prawns served with crispy zucchini, arugula, and lemon mayonnaise. · Light and crispy batter with sweet seafood. · Fresh and zesty.

Sharing board with Caprese salad (tomato, mozzarella, basil) served on crispy pizza bread, accompanied by cured ham. · Fresh, savory, and crispy. · Designed for two people to share.

Chef's selection board featuring cheeses with honey and homemade jams, mixed cured meats, and vegetables. · A variety of textures and flavors from sweet to savory. · Comprehensive appetizer platter for two.

Rigatoni pasta with a tomato sauce, guanciale (cured pork cheek), and pecorino cheese. · Savory, slightly acidic from tomatoes, and rich. · A classic Roman pasta dish.

Rigatoni pasta with guanciale (cured pork cheek), pecorino cheese, and black pepper (often called 'white Amatriciana'). · Salty, savory, and peppery. · Rich and simple Roman classic.

Rigatoni pasta with egg yolk, pecorino cheese, guanciale, and black pepper, served in a crispy parmesan basket. · Creamy, rich, and savory. · The parmesan basket adds a crispy texture.

Rigatoni pasta with a tomato-based sauce containing the intestines of a milk-fed calf (pajata). · A very traditional Roman dish with a unique, creamy texture from the chyme in the intestines. · Rich and distinct flavor.

Thick spaghetti-like pasta with a sauce of Pecorino Romano cheese and black pepper, served in a parmesan basket. · Creamy, sharp cheese flavor with a spicy pepper kick. · Served in an edible cheese bowl.

Creamy rice dish cooked with scampi (langoustines) cream and truffle. · Rich seafood flavor enhanced by earthy truffle notes. · Luxurious and creamy.

Stuffed pasta filled with porchetta (roast pork), served with a cherry tomato sauce in the style of Amatriciana. · Savory meat filling with a sweet and savory tomato sauce. · A modern twist on Roman classics.

Long pasta stuffed with Roman-style artichoke cream, served with parmesan sauce and crispy cured ham. · Creamy, nutty artichoke flavor with salty ham accents. · Elegant and rich.

Wide ribbon pasta served with a wild boar meat sauce and small meatballs. · Strong, gamey meat flavor. · Hearty and filling.

Pink-hued thin noodles served with a cream of Amalfi lemons and king prawns. · Citrusy, fresh, and slightly sweet from the prawns. · Delicate and aromatic.

Wide pasta ribbons stuffed with cheese and pepper cream, served with a truffled carbonara sauce. · Very rich, creamy, and earthy from the truffle. · A decadent combination of Roman flavors.

Thick, hand-rolled green pasta served with a white meat ragu (no tomato). · Rustic texture with a savory, meaty sauce. · Traditional Tuscan style dish.

Stuffed pasta filled with sea bass and prawns, served with a scampi cream sauce. · Rich seafood flavor throughout. · Elegant fish course.

Hat-shaped stuffed pasta filled with carbonara, served in cheese and pepper sauce with crispy pork cheek. · Explosion of savory, cheesy, and eggy flavors. · A heavy, flavorful pasta.

Pasta filled with buffalo ricotta and gorgonzola, served with caramelized pears, walnuts, and red wine reduction. · Complex mix of sweet, salty, and pungent flavors. · Sophisticated and balanced.

Pasta filled with roasted mortadella and burrata cheese, served with pistachio cream. · Creamy, nutty, and savory. · Inspired by the flavors of Mortadella.

Breaded and fried slice of meat (usually veal or beef). · Crispy coating with tender meat inside. · Simple and popular with children and adults alike.

Meatballs served in a rich tomato sauce. · Tender and savory. · Classic home-style comfort food.

Tripe cooked Roman-style with tomatoes, mint, and Pecorino cheese. · Soft, chewy texture with a distinct herbal and savory sauce. · A traditional 'poor' dish full of flavor.

Lamb offal (heart, lungs, liver) sautéed with artichokes. · Rich, iron-heavy flavor with tender textures. · An ancient Roman springtime dish.

Veal cutlets topped with prosciutto and sage, cooked in white wine. · Tender, salty, and aromatic. · A very famous Roman main course.

Braised veal shank cooked without tomato (in bianco), often with wine and herbs. · Tender meat that falls off the bone. · Rich and gelatinous.

Oxtail stewed with vegetables (celery is key) and sometimes chocolate or raisins. · Meat is very tender and rich. · A historic Roman stew.

Breaded sheep/mutton skewers served with lemon mayonnaise. · Crispy coating on savory meat skewers. · A twist on the traditional grilled arrosticini.

Stew of Cinta Senese pork (a prized Tuscan breed) cooked in white sauce, served inside a crispy bread loaf. · Tender, high-quality pork in a savory sauce. · Hearty and rustic presentation.

Veal meatballs served with a Pecorino cheese and black pepper cream. · Soft meatballs with a sharp, creamy cheese sauce. · A Roman cheese twist on meatballs.

Meat rolls in sauce with pork prosciutto, served on a large piece of toasted bread. · Savory and sauce-heavy. · A filling meat dish.

Crispy breaded pork chop (Cinta Senese breed) filled with smoked cheese and speck, served on salad. · Large, crunchy, and filled with melting cheese and cured meat. · A substantial main course.

Pork shank wrapped in puff pastry (Wellington style), served with salad. · Tender meat inside a flaky pastry crust. · Elegant preparation of a rustic cut.

Pork shank with porcini mushrooms and truffle, cooked in a bread crust and served in a hot clay pot. · Very rich, earthy flavors. · A spectacular and aromatic presentation.

Fried potatoes (French fries). · Crispy and salty. · Common side dish.

Chicory greens sautéed with garlic and chili pepper. · Bitter greens with a spicy kick. · Traditional Roman side dish.

Broccoli rabe sautéed with garlic and oil. · Slightly bitter and garlicky. · Healthy vegetable side.

Fresh mixed salad. · Crisp and refreshing. · Light side dish.

Oven-roasted potatoes with a crispy parmesan cheese crust. · Savory and crunchy. · Elevated potato side dish.

Artichokes stuffed with herbs (mint, garlic) and braised in oil. · Tender and flavorful. · Famous Roman specialty.

Pinsa topped with tomato sauce, garlic, and oregano. · Simple, aromatic, and dairy-free. · Focuses on the quality of the dough and tomato.

Pinsa topped with tomato sauce and fior di latte mozzarella. · Classic cheese and tomato flavor. · The most traditional variety.

Pinsa topped with mozzarella and cooked ham. · Mild and savory. · A 'white' pizza (no tomato base).

Pinsa with tomato, anchovies, and mozzarella. · Salty and savory. · Rich umami flavor from the anchovies.

Pinsa with tomato, mushrooms, and mozzarella. · Earthy and cheesy. · Vegetarian classic.

Plain focaccia bread served with Parma ham. · Simple and high quality ingredients. · Highlights the cured meat.

Pinsa with tomato, mozzarella, and spicy salami. · Spicy and savory. · Similar to Pepperoni pizza.

Pinsa topped with zucchini, peppers, eggplants, and mozzarella. · Fresh vegetable flavors. · A lighter, garden-style pizza.

Pinsa with sausage, mushrooms, and mozzarella. · Earthy and meaty. · A hearty 'woodman's' style pizza.

Pinsa with tomato and buffalo mozzarella. · Creamier and richer than the standard Margherita. · Features high-quality cheese.

Pinsa with porcini mushrooms, crispy pork cheek, and mozzarella. · Intense mushroom flavor with salty, crispy pork. · Gourmet and savory.

Focaccia base topped with fresh buffalo mozzarella, cherry tomatoes, and basil. · Fresh and summery. · Like a Caprese salad on bread.

Pinsa with tomato, mozzarella, ham, olives, artichokes, mushrooms, and egg. · Rich with variety of toppings. · A popular 'everything' style pizza.

Pinsa topped with four cheeses: mozzarella, parmesan, gorgonzola, and smoked provola. · Very rich and cheesy. · For cheese lovers.

Pinsa with smoked provola cheese, speck (cured ham), and mozzarella. · Smoky and savory. · A strong, distinctive flavor profile.

Naturally sparkling mineral water from Nepi.

Still mineral water.

Large bottle of Coca-Cola.

Standard can of Coca-Cola.

Standard can of sugar-free Coca-Cola.

Standard can of orange soda.

Large bottle of popular Italian lager.

Large bottle of premium Italian beer.

German wheat beer.

Standard bottle of premium Italian beer.

Strong Danish lager.

Strong Scottish lager.

Gluten-free American Pale Ale. Hoppy and refreshing.

Blanche style beer. Light, cloudy, and spiced.

India Pale Ale. Bitter and aromatic.

Classic lager. Crisp and clean.

Amber lager. Malty and caramel notes.

Strong lager. High alcohol content with robust flavor.

American Pale Ale.

Weiss beer (wheat beer). Fruity and yeast notes.

Smoked beer. Distinctive smoky flavor.

Belgian Strong Ale. Complex, spicy, and strong.

House white wine served in a traditional flask ('fiasco'). Pecorino is a crisp, floral white wine.

House red wine served in a traditional flask. Montepulciano is a medium-bodied, fruit-forward red wine.

Local semi-sparkling white wine from the Roman castles area.

Bottled Pecorino white wine.

Bottled Vermentino. Fresh and aromatic.

Bottled Ribolla Gialla. Floral and acidic.

Bottled Gewürztraminer. Very aromatic and spicy.

Local semi-sparkling red wine.

Bottled Nero d'Avola. Robust Sicilian red.

Bottled Chianti. Famous Tuscan red.

Bottled Shiraz. Spicy and full-bodied.

Sparkling dry white wine.

Sweet sparkling red wine.