Appetizers

Cured Tuscan pork ham served with sweet-and-sour figs.

Homemade pork belly porchetta with fennel, garlic, and pepper. Fresh sheep's milk ricotta and honey. Vegetables in oil and seasoned olives.

A selection of aged pecorino cheeses from Picinisco “Casa Lawrence”, served with wine jellies, preserves and mustards.

Mozzarella di bufala, salsa fredda di pomodoro e basilico.

Mortadella alle nocciole “Azienda Agricola Stefanoni”.

Presidio Slow Food Salume di suino artigianale della tradizione viterbese “Azienda Agricola Stefanoni”.

Presidio Slow Food Salume di suino piccante artigianale della tradizione abruzzese “Salumificio Artigianale Di Fiore”

House-cured beef following the Roman-Jewish tradition, served with citronette.

Tasting trio of Roman-style offal: Trippa alla romana with mint and pecorino; lamb coratella with onions and bay leaves; and veal tongue alla cacciatora.

available vegetarian on request Organic slow-cooked egg, puffed Cinta Senese DOP guanciale, semi-aged pecorino “Renieri” fondue and black truffle “Uncinato”.

Beef tartare, delicate Az. Agraria Viola extra virgin olive oil, wild black pepper, and Maldon salt. Recommended with our black summer truffle.

Beef tartare with roasted artichokes and warm bagna cauda.

House-marinated fresh anchovies with apple cider vinegar, Mediterranean salad of colorful tomatoes, paccasassi from the Conero coast, quartirolo cheese, crushed Nocellara olives, Pantelleria capers and oregano bread.

A sphere of charred eggplant on a datterino tomato sauce, a melting heart of smoked provola cheese, discs of salted ricotta, and drops of basil.

Two pieces of courgette flowers stuffed with ricotta, anchovies and candied lemon.

Fried Stracciata di Agnone with anchovy colatura mayonnaise.

Selezione di fritti della tradizione: Fiore di zucca - Stracciata di Agnone in carrozza - Baccalà in pastella con ceci al limone - Polpetta di bollito con salsa picchiapò - Agnello con salsa verde - Supplì rigaje e salsiccia.