Pizzeria Ostiense

White pizza with mozzarella and zucchini flowers. The delicate flavor of the flowers pairs perfectly with the stringy mozzarella.

White pizza enhanced by the intense and spicy flavor of gorgonzola cheese.

White pizza with mozzarella and smoked salmon. A rich and flavorful combination.

Fresh white pizza with mozzarella and cherry tomatoes (Pachino). Simple and tasty.

White pizza topped with bresaola, lean cured beef.

Classic white pizza with mozzarella and cooked ham.

House special pizza with mozzarella, mushrooms, peas, and sausage. Rich in ingredients and flavors.

White pizza with mozzarella and sliced or diced potatoes. A classic Roman comfort food.

Flavorful white pizza with potatoes and crumbled sausage. A rustic and much-loved combination.

White pizza with mozzarella and artichokes. Strong and typically Roman flavor.

White pizza with mozzarella and tuna. Simple and hearty.

Premium white pizza with mozzarella and porcini mushrooms, with an intense forest aroma.

Red pizza with mozzarella and eggplant. Similar to parmigiana but on a pizza base.

Vegetable pizza with tomato, mozzarella, zucchini, and eggplant. Light and colorful.

Red pizza with mozzarella and pork sausage. Tasty and flavorful.

Rich pizza with tomato, mozzarella, ham, mushrooms, artichokes, olives, and egg. A mix of traditional flavors.

Classic pizza with tomato, mozzarella, and champignon mushrooms.

Spicy pizza with tomato, mozzarella, and spicy salami. Ideal for those who love strong flavors.

Premium version of Margherita with buffalo mozzarella from Campania, richer and creamier.

Special pizza with buffalo mozzarella and puntarelle (catalogna chicory sprouts), typical of Roman cuisine.

The most classic pizza with tomato, mozzarella, and basil. Simple and iconic.

Margherita base with added sliced würstel. Also very popular with children.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

Red pizza without cheese, seasoned with tomato, garlic, and oregano. Aromatic and light.

Simple pizza with only tomato sauce. Essential and light.

Red pizza with mozzarella, mushrooms, and sausage. A classic and flavorful earthy combination.

Pizza with würstel and potatoes. A delightful and informal flavor.

Folded pizza in a half-moon shape, filled with mozzarella, egg, and cooked ham. Golden outside and gooey inside.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A pillar of Roman cuisine.

Pasta with a creamy sauce made from eggs, Pecorino Romano, guanciale, and black pepper. Rich and flavorful.

Considered the ancestor of Carbonara, it's pasta with Pecorino Romano, guanciale, and black pepper (no egg or tomato).

Pasta with a Pecorino Romano cream sauce and abundant ground black pepper. Roman simplicity with intense flavor.

Long egg pasta served with porcini mushrooms. An autumnal and fragrant dish.

Homemade potato gnocchi. Traditionally served on Thursdays in Rome, with meat sauce or tomato sauce.

Slice of toasted bread with melted mozzarella and anchovies. Savory and crispy.

Crostino with mozzarella and cooked ham.

Toasted bread with mozzarella and smoked salmon.

Rich crostino with mozzarella, mushrooms, and ham.

Fried mashed potato croquette with cheese and pepper, a variation of the classic supplì.

The classic Roman street food: fried rice croquette with a molten mozzarella center, breaded and fried.

Cod fillet (desalted salt cod) coated in batter and fried. Crispy and flavorful.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A Roman delicacy.

Mashed potato croquettes with parmesan and spices, breaded and fried.

Pitted green olives stuffed with minced meat, breaded and fried. Specialty from the Marche region.

Small mozzarella bites, breaded and fried.

Fried potato sticks, crispy and golden.

Slice of grilled bread simply seasoned with olive oil and garlic.

Classic bruschetta with fresh diced tomatoes, oil, and oregano.

Grilled bread topped with oil-preserved or grilled eggplant.

Rich crostino with your choice of salmon or ham topping.

Layered baked eggplant with tomato, mozzarella, and parmesan. A rich and tasty dish.

Fresh mixed seasonal salad.

Cooked seasonal vegetables (often chicory or spinach), sautéed or boiled.

Cold dish with whole buffalo mozzarella and slices of cured ham.

Fresh buffalo mozzarella, known for its intense milky flavor.

Plate of sliced cured ham, available in different portions.

Catalogna chicory sprouts, typical of Rome, served raw in a salad with anchovy and garlic dressing.

Artichokes prepared according to Roman tradition: 'Alla Romana' (stewed with herbs) or 'Alla Giudia' (fried and crispy).

Danish beef steak, tender and flavorful, grilled.

Grilled or pan-fried pork sausages.

Combination plate of grilled sausages and potatoes.

Quarter liter of house red wine.

Half liter of house red wine.

One liter of house red wine.

Quarter liter of house white wine.

Half liter of house white wine.

One liter of house white wine.

Standard bottle of wine.

Sparkling wine, ideal for celebrations or as an aperitif.

Bottle of mineral water.

Large bottle of beer.

Small bottle of beer.

Small glass of draft beer.

Medium glass of draft beer.

Sweet carbonated drink.

Sweet and fizzy lemon-flavored carbonated drink.

Dark Italian soft drink with a sweet and sour, slightly bitter taste, made from the chinotto citrus fruit.

Shortcrust pastry dessert with a soft ricotta filling.

Shortcrust pastry dessert filled with chocolate cream.

Traditional Roman shortcrust pastry dessert filled with sour cherry jam.

Egg and milk custard with a layer of liquid caramel.

Delicate spoon dessert made with cream, sugar, and vanilla.

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

Artisanal ice cream.

Scoop of ice cream (usually vanilla or cream) 'drowned' in hot espresso coffee.

Dessert served with fresh strawberries.

Slices of fresh pineapple.

Slices of sweet melon.

Slices of fresh and refreshing watermelon.

Cup of fresh strawberries.

Italian espresso coffee.