OSTERIA DA RICCARDO
Two festive days, two menus to celebrate spring — for lunch or dinner — at Osteria da Riccardo.
Authentic flavors, seasonal ingredients, and dishes designed to make you feel at home.
Easter Sunday, April 20, 2025
Welcome
Crostino with duck terrine and foie gras, served with my citrus chutney
Appetizer
Warm salad of pears, castraure (baby artichokes), and Parmigiano
Egg
Egg cooked at 62°C with Cacio e Pepe cream, asparagus tips, and crispy bread
First Course
Lamb ragù moussakà with pistachios and a hint of bitter cocoa
Second First Course
Creamy barley risotto with herbs and peas, topped with balsamic-glazed pigeon legs aged 20 years
Main Course
Oven-roasted milk-fed lamb with new potatoes
Dessert
Artisanal colomba cake with my homemade vanilla cream
Easter Monday, April 21, 2025
Welcome
Garusoli (sea snails) cacio e pepe with salicornia pesto
Appetizer
Castraure, pears, prawns, and aged Parmigiano
Salt cod with a red berry salad
Main Courses
Asparagus carbonara with bottarga, Avola almonds, and katsuobushi
Potato velouté with black truffle and Calabrian-style lamb offal (coratella)
Main Course
Oven-roasted milk-fed lamb with new potatoes
Dessert
Artisanal colomba cake with vanilla cream
€ 55 per person
(wine and beverages not included)
Booking is recommended — seats are limited.
I look forward to celebrating with you.
— Riccardo
Reservations
Tel. +39 041 2412731 or +39 342 8888570