Osteria Romana Vinelli e Fornelli Roma

Homemade porchetta slices. This is a flavorful roasted pork, typical of central Italy, seasoned with aromatic herbs, garlic, and spices. The meat is tender and the outer skin is crispy.

Beans stewed in a spicy and flavorful tomato sauce, served in a terracotta pot. A rustic and hearty dish, made famous by Italian western films.

Tripe (beef offal) slow-cooked with tomato, Roman mint, and pecorino cheese. The flavor is intense and the texture is soft and slightly gelatinous.

Stewed lentils flavored with fresh rosemary, served in a small terracotta pot. A warm, simple, and earthy appetizer.

Liver cooked in a pan with plenty of stewed onions. The taste is strong and sweet thanks to the onions, with the typical tender texture of liver.

A fresh salad based on soaked stale bread, ripe tomatoes, onion, and basil, dressed with oil and vinegar. A traditional peasant dish, fresh and aromatic.

Scamorza cheese served with prosciutto. Scamorza is a stretched-curd cheese, slightly elastic, which pairs perfectly with the saltiness of prosciutto.

A mixed selection of local cured meats and cheeses, served on a wooden board. Ideal for sharing as an appetizer.

Mozzarella made with buffalo milk, known for its rich flavor and juicy texture. Served fresh, often with a drizzle of oil.

A classic Italian appetizer that combines the creaminess of buffalo mozzarella with the saltiness of prosciutto crudo.

Short pasta dressed with a creamy sauce made from egg yolk, pecorino romano cheese, crispy guanciale, and black pepper. An icon of Roman cuisine, rich and flavorful.

Short pasta served with tomato sauce, crispy guanciale, and pecorino romano cheese. A dish with a strong and slightly spicy flavor.

Considered the ancestor of Carbonara and Amatriciana. Pasta dressed with browned guanciale, pecorino romano cheese, and black pepper. No tomato or egg.

Thick, long fresh pasta dressed with an emulsified cream of Pecorino Romano cheese and abundant freshly ground black pepper. Simple but with a very intense flavor.

Fresh pasta served with mussels and pecorino cheese. A land and sea combination typical of Lazio tradition, savory and tasty.

Short pasta dressed with a rustic sauce, often based on vegetables, tomato, and sheep's ricotta or pecorino cheese. Evokes the flavors of pastoral tradition.

Thick pasta and bean soup, flavored by cooking with a ham bone. A very flavorful, dense, and comforting dish.

A warm soup based on mixed seasonal vegetables, legumes, and bread. A simple, healthy, and nutritious dish.

Handmade potato gnocchi served with a rich meat sauce made from crumbled sausage. Soft and hearty.

Meatballs cooked in a tomato, garlic, and oregano sauce. Soft and juicy, ideal for "scarpetta" (sopping up the sauce with bread).

Roasted pork loin cooked in the oven with typical porchetta aromas (rosemary, garlic, pepper). Tender and flavorful meat.

Breaded and fried meat slices. Similar to a cotoletta, they are crispy on the outside and tender on the inside.

Bites of meat slow-stewed in an aromatic lemon and wild fennel sauce. A fragrant and light second course.

Meat stewed with tomato, vegetables, wine, and herbs. A classic of rustic Italian cuisine, rich and flavorful.

Main course of tripe stewed in tomato sauce with mint and pecorino cheese. A larger portion compared to the appetizer.

Sausages served with toasted bread or bread flavored in the cooking fat and seasoning. A very rustic and tasty dish.

Veal slices cooked with prosciutto and sage, deglazed with white wine. An iconic Roman dish, quick and flavorful.

Potatoes cut into pieces and roasted in the oven with oil and rosemary. Crispy and golden.

Chicory (slightly bitter leafy green) blanched and then sautéed in a pan with garlic, oil, and chili pepper.

Diced eggplant cooked in a pan with tomato and garlic. Soft and flavorful.

Blanched black kale leaves sautéed in a pan with garlic and oil. Intense and earthy flavor.

Classic spoon dessert made of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Shortcrust pastry tart filled with sour cherry (wild sour cherry) jam. A typical dish of Jewish-Roman tradition.

Shortcrust pastry tart with a sweet filling of figs and crunchy walnuts.

Classic shortcrust pastry tart filled with pastry cream and topped with pine nuts and powdered sugar.

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

Crumbly shortcrust pastry dessert, enriched with hazelnut cream.

Dry and crunchy donut-shaped cookies made with wine, served with a glass of sweet Vin Santo for dipping.

Bottled Mineral Water.

Unfiltered Sardinian Lager Beer. It has a slightly cloudy golden color and a moderately bitter, hoppy flavor.

Standard canned non-alcoholic soft drinks.

Larger format bottled soft drinks or juices.