Osteria Bacco

Homemade tonnarelli pasta tossed in a creamy sauce of Pecorino Romano cheese and freshly ground black pepper.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter. A Roman classic.

Fried rice balls with a savory tomato sauce and a molten mozzarella center. A quintessential Roman street food.

Slow-braised oxtail in a rich tomato and vegetable ragu. A hearty and traditional Roman secondo.

Roman-style artichokes braised with garlic, mint, and white wine until tender. A delicate and flavorful seasonal appetizer.

Crisp puntarelle chicory salad dressed with anchovies, garlic, and extra virgin olive oil. A refreshing Roman specialty.

Rigatoni pasta with a rich sauce of eggs, Pecorino Romano, guanciale, and black pepper. The authentic Roman experience.