At Osteria Angelino “ai Fori”, every dish is a journey into the history of Rome, a tribute to the authentic flavors that have always defined its culinary culture. For over 70 years, we carefully select the best local ingredients, creating a menu that celebrates tradition with the same respect and dedication as in the past.
Our recipes, passed down generation after generation, tell the passion for authentic Roman cuisine. Each preparation is a perfect balance between memory and quality, where the taste of the past blends with the careful selection of ingredients, offering you a timeless experience in the heart of the eternal city.
roman-style bun with mortadella and stracciatella cheese
with fresh tomato and buffalo mozzarella DOP
roman-style bun with roman-style braised oxtail
Charcuterie board
Angelino’s selection
rigatoni with tomatoes, smoked pancetta and Pecorino Romano DOP 30-months aged
rigatoni with egg, smoked pancetta, black pepper and Parmigiano Reggiano DOP 24-months aged
spaghettoni with Pecorino Romano DOP 30-months aged and black pepper
spaghettoni with beef ragù and Parmigiano Reggiano DOP 24-months aged
with beef ragù, béchamel, tomato and Parmigiano Reggiano DOP 24-months aged
with roasted potatoes
with roasted potatoes
with red wine and red onions sauce with roasted potatoes (circa 300 gr.)
with black pepper, mustard, cream and Italian brandy
with squid, white shrimps and anchovies
with lettuce, chicken, cheese flakes, croutons and homemade Caesar dressing
with buffalo mozzarella DOP
with rosemary
with buffalo mozzarella DOP, tomatoes, basil and oregano
tomato, fiordilatte mozzarella and basil
tomato, buffalo mozzarella DOP and basil
tomato, mozzarella, black olives, anchovies and Ventricina spicy salami
buffalo mozzarella DOP, mushrooms and Parma ham Sant’Ilario DOP 24-months aged
with tomato, pancetta, mozzarella and Pecorino Romano DOP 30-months aged
with sardinian ladyfingers
with 60% dark chocolate or with mixed berries
with ricotta cream, sponge cake, and fruit
with cream or fruit
For us, quality is not just a value, but a daily commitment. We work with selected local suppliers, prioritizing zero-kilometer products and seasonal ingredients because we believe that true authentic Roman cuisine is born from freshness and genuineness.
Our meats come from certified farms, the cheeses are the result of artisanal production, and our pasta is homemade, following traditional methods. Every dish we serve is the result of careful research because our goal is to offer only the best to our guests, enhancing each flavor with the care and attention it deserves.
Il nostro menù è un omaggio alla tradizione, un viaggio nei sapori autentici della cucina romana che da generazioni raccontano la storia della città eterna. Ogni piatto è preparato seguendo le ricette di un tempo, con ingredienti selezionati e il rispetto delle tecniche originali.
Dalla celebre Carbonara, con il suo equilibrio perfetto tra guanciale croccante e pecorino romano, alla Coda alla Vaccinara, simbolo della cucina popolare romana, fino ai supplì, ai carciofi alla giudia, alla gricia e all’amatriciana, ogni portata racchiude il sapore autentico della tradizione.
Proponiamo anche piatti stagionali, valorizzando i prodotti del territorio per offrire sempre il massimo della freschezza e del gusto. Ogni boccone è un tuffo nella storia, un’esperienza che riporta alla luce il vero spirito dell’osteria romana, proprio come lo faceva Angelino nel 1947.
with bruschetta
with fresh cheese burrata and black truffle pearls
with burrata
with squash blossom stuffed with mozzarella and anchovies, served with crispy salt cod
with porcini mushrooms
Homemade fresh pasta
with fresh tomatoes, shellfish, squid and mussels
with ricotta cheese and spinach in tomato cream sauce with 24-month aged Parmigiano Reggiano DOP
made with house-smoked salmon
with Gorgonzola sauce
soup
with Sautéed chicory
with porcini mushrooms
with Gorgonzola sauce and sautéed chicory
with lemon sauce and parsley potatoes
fillet with fresh tomato, red onion, capers, black olives
with arugula, pear, Gorgonzola Malghese and walnuts
sautéed in a pan
with a mince of mint, garlic and parsley
with Sardanelli tuna fish, apple, stracciatella cheese and pistachio
with squash blossoms, artichokes, mozzarella, mushrooms, anchovies and Pecorino Romano DOP 30-months aged
with fresh tomato, buffalo mozzarella DOP and basil
with mozzarella, sausage and mushrooms
with mozzarella, speck, and porcini mushrooms
with fiordilatte mozzarella, smoked salmon, and basil
with Maraschino liqueur
with whipped cream
Domori chocolate
with espresso coffee
syrup with cream and raisins
