Appetizers

Selection of fine cow’s, sheep’s and goat’s milk cheeses from Lazio and other Italian regions, aged to different degrees and served with wine jellies, jams and mustard fruits.

Tasting of premium Italian cured meats: hazelnut mortadella and Susianella from “Az. Agr. F.lli Stefanoni”; Lombetto from Cinta Senese DOP “Renieri”; Ventricina vastese from “Salumificio Di Fiore”; and artisanal Carne secca (dried beef) from the Jewish-Roman tradition.

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

Burrata di Andria, raw tomato and green pepper sauce, basil oil and crispy puff pastry

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

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

Hand-chopped beef tartare with sun-dried tomato, capers, oregano, caciocavallo cheese, garlic croutons and roasted bone marrow.

Maestà “Renieri” Cinta Senese DOP ham, aged for 36 months, bruschetta with “Az. Agraria Viola” sincere oil, and tomato and basil ice cream.

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.

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”.

A merry-go-round of traditional Italian fried bites: Baccalà in batter with chickpea cream; Stracciata di Agnone in carrozza with anchovy mayo; boiled meatball with picchiapò sauce; fried cremino all’ascolana with semi-candied lemon; sausage and friarielli meatball with honey mustard; and lamb chop with salsa verde.

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.