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.
with fresh tomato and Buffalo mozzarella DOP
with burrata cheese and
black truffle pearls
Angelino’s selection
roman-style bun with mortadella and stracciatella cheese
with squash blossom stuffed with mozzarella and anchovies, served with crispy salt cod
spaghettoni with beef ragù and
24-months aged Parmigiano Reggiano DOP
spaghettoni with and 30 months aged Pecorino Romano DOP and black pepper
with fresh tomatoes, shellfish, squid and mussels
with egg, smoked pancetta, black pepper and 24-months aged Parmigiano Reggiano DOP
rigatoni with tomatoes, smoked pancetta and 30-months aged Pecorino Romano DOP
with peppers
with roast potatoes
with roast potatoes
with squid, white shrimp and anchovies
with roast potatoes (Approx. 400g)
with arugula, pear, spicy Gorgonzola malghese and walnuts
with Buffalo mozzarella DOP, tomatoes, basil and oregano
with lettuce, chicken, cheese shavings, croutons and homemade Caesar dressing
tomato, mozzarella and basil
tomato, Buffalo mozzarella DOP and basil
tomato, mozzarella, black olives, anchovies and spicy salami
squash blossoms, artichokes, mozzarella, mushrooms, anchovies and 30-month aged Pecorino Romano DOP
Buffalo mozzarella DOP, mushrooms and aged Parma ham Sant’Ilario DOP 24 months
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.
Since 1947, Angelino “ai Fori” has been a traditional Roman tavern that carries on the legacy of Roman cuisine, offering an authentic experience and warm hospitality in the heart of Rome.
with fresh tomato
Angelino’s choice
fried artichokes
ewish-style artichoke with bruschetta
whit porcini mushrooms
ricotta and spinach ravioli with tomato cream sauce and
24-months aged Parmigiano Reggiano DOP
with beef ragù, béchamel, tomato sauce and
24-months aged Parmigiano Reggiano DOP
with tomato sauce, basil and
24-months aged Parmigiano Reggiano DOP
made with house-smoked salmon
carbonara-style with asparagus
with black pepper, mustard, milk cream and italian brandy
in a spicy sauce since 1947 in homemade white sauce
with porcini mushrooms
fillet with fresh tomato, red onion, capers, black olives and pine nuts
veal escalope cooked with ham, sage,
white wine, and served with roast potatoes
with egg and 24-months aged Parmigiano Reggiano DOP
with a mince of mint, garlic and parsley
with extra virgin olive oil, salt and peperoncino
with 24-months aged Parmigiano Reggiano DOP shavings, extra virgin olive oil, salt and pepper
with mozzarella and house-smoked salmon
with mozzarella, speck, and porcini mushrooms
with mozzarella, sausage and mushrooms
with tomato, bacon, mozzarella and 30-months aged Pecorino Romano DOP
with fresh tomato, Buffalo mozzarella DOP and basi
