The First

First Courses

Carbonara di Nonna Lucia

Pastificio agricolo Mancini half rigatoni, organic egg yolk, Pecorino Romano DOP and guanciale.

€14

3 - Milk and dairy products

9 - Gluten

12 - Celery

14 - Eggs and derivatives

La Matriciana Mia

Fresh bucatini with San Marzano tomatoes, guanciale, ginger, wine and balsamic vinegar. (Inspired by Aldo Fabrizi’s Poem)

€16

3 - Milk and dairy products

9 - Gluten

12 - Celery

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

Sugo di Coda alla Vaccinara

Fresh chitarrina pasta with oxtail ragù “alla vaccinara”, according to Ada Boni’s traditional recipe. Tomato preserve, celery, raisins, pine nuts and chocolate.

€18

3 - Milk and dairy products

9 - Gluten

12 - Celery

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

Cacio e pepe

Tonnarelli with black pepper and aged San Vittore pecorino.

€18

Vegetarian

3 - Milk and dairy products

9 - Gluten

12 - Celery

14 - Eggs and derivatives

Cacio, peperoncino e cicoria

Tonnarelli with pecorino romano, wild chicory and fresh chili.

€16

Vegetarian

3 - Milk and dairy products

9 - Gluten

12 - Celery

14 - Eggs and derivatives

Lamb & Bay Leaf

Fresh pappardelle with hand-cut lamb ragù, San Marzano tomato and bay leaf.

€18

9 - Gluten

12 - Celery

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

Risotto Crema di Scampi e Ventricina

Acquerello risotto with scampi, finished with Ventricina del Vastese butter, shellfish bisque, parsley oil and 36-month aged parmesan.

€26

3 - Milk and dairy products

5 - Fish

8 - Crustaceans

12 - Celery

13 - Sulfur dioxide and sulphites