Appetizers

Sweet and sour figs complementing long-aged Tuscan ham.

Slow-roasted pork belly with wild fennel, garlic and black pepper, served with sheep ricotta and dressed Nocellara olives.

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

Served with chilled tomato and basil sauce.

Artisanal mortadella with hazelnuts from “Azienda Agricola Stefanoni”.

Slow Food Presidium Traditional cured pork salami from the Viterbo area.

Slow Food Presidium Spicy artisanal pork salami from Abruzzo.

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 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.

Stuffed with ricotta, anchovies and candied lemon.

Fried Stracciata di Agnone with anchovy colatura mayonnaise.

Zucchini flower, stracciata in carrozza, cod in light batter with lemon chickpeas, Roman-style boiled meat croquette with picchiapò sauce, lamb with green sauce and traditional Roman supplì.