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At Hostaria Romana try bucatini all'amatriciana
and fettuccine with porcini mushrooms.For
sea lovers try sautè of mussels and clams.
It
has been 50 th years that Hostaria Romana exists and from 80' yars is
managed by Camponeshi family. When you arrive in, you will have a cool
recetion by Ivano and Barbara.
The
restaurant is traditionally furnished and you can breath the ancient atmosphear
of roman inns. There are 90 placs to seat in the two rooms and in the
bright veranda with big windows.
The
cooking is typical roman style, products are all fresh and fish arrive
every days.
The
dishes are not so manu but they are all genuine and full of taste. As
hors d'oeuvre you can have grilled mixed vegetables.
As
first courses you can choose between bucatini all'amatrician, fettuccine
with mushrooms, spaghetti alla carbonara, bombolotti alla pecorara, linguine
del pirata, spaghetti with clams, pnne all'arrabbiata, pasta and lenticchie,
pasta and fagioli, pasta and ceci.
For
sealovers bass, gilthead bream, mazzancolle, grilled preawns, turbot,
sautè of mussels and clams.
Wines
are from all italian regions.
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