Italian Antipasti
Italian Antipasti (for 2 people)
A journey through the best italian gastronomic specialties: Mountain Ham, Capocollo, Monte San Biagio Salami, Porchetta Romana, Bergamino goat cheese, Sardinian Pecorino, Salva Cremasco and sweet and sour vegetable pickles
Alfredo Cheese Tasting Board
6 different italian cheeses from north to south, cow, buffalo, sheep and goat cheese. Buffalo ricotta from Lazio, Bergamino goat cheese, Sardinian Pecorino, Salva Cremasco, Malga Alto Adige and Blu di bufala. The selection is served with plum jam and pink pepper
Tuna Carpaccio
Marinated yellowfin Tuna with mixed herbs, fresh tomato gel and yogurt
Tartare
Handmade minced Beef with seasoning: gherkins, old style grain mustard, shallot, caper’s berry, chives and organic raw egg yolk
Beef Bresaola Carpaccio
Handmade cured Beef with mixed spices produced in the Alps Mountain, served with rocket salad and 24 month Parmigiano Reggiano
Roman Porchetta
Iconic dish of Rome and Lazio: thin sliced cold oven roasted Pork with herbs, crunchy and gourmand, served with roman white pizza bread
Culatello di Zibello DOP
The finest ham from the heart of the pork leg produced by “Squisito” cured meat specialist, served with melon, Parmiggiano Reggiano and toasted pine nuts
Buffalo Mozzarella from Lazio
Daily fresh handmade buffalo mozzarella
Burrata
The best vaccino milk makes this jewel, with Puglia’s semi-dried and fresh tomatoes
Caprese
Buffalo mozzarella with fresh seasonal tomato
Menu degustazione
Deep fried meatball
Beef and green sauce
Courgette flower
The King of roman summer. Deep fried stuffed with fiordilatte and anchovies
Fettuccine Alfredo
The orginal Fettuccine Alfredo, Parmigiano Reggiano 24 month, Alps mountain artisanal double cream butter from Caseificio Cavola
Cappellacci
Cacio and pepe homemade stuffed Cappellacci with gravy and truffle
Grilled Lamb
Grilled Lamb Chops with Sautéed Chicory
Ricotta and Sour Cherry Tart
Shortcrust pastry, ricotta cheese, and sour cherry jam
Starters from the kitchen
Deep fried Anchovies
Buttered deep fried anchovies with lemon and mint sauce
“Purgatory” eggs
Organic eggs (two) served in its pan with tomato sauce, parmigiano 24 months and toasted bread
“Vitello Tonnato”
Italian classic antipasto of cold roasted veal with Tuna sauce and capers berries
Deep fried Meatballs
Beef meatballs served with green sauce
Pecorino Flan
Pecorino Flan, courgette and green peas cream
Aubergine Parmigiana
Aubergine timbal with tomato, Parmigiano Reggiano, mozzarella and basil
Courgette flower
The King of roman summer. Deep fried stuffed with fiordilatte and anchovies
Olivier Salad
Blanched Vegetable Salad with Vegan Mayonnaise