Appetizers

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

Vegetarian

3 - Milk and dairy products

9 - Gluten

11 - Mustard

13 - Sulfur dioxide and sulphites

Artisanal mortadella with hazelnuts from “Azienda Agricola Stefanoni”.

2 - Nuts

Slow Food Presidium Spicy artisanal pork salami from Abruzzo.

House-cured beef, inspired by Roman-Jewish tradition, served with citronette.

Sweet and sour figs complementing long-aged Tuscan ham.

13 - Sulfur dioxide and sulphites

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

3 - Milk and dairy products

Susianella (Traditional artisanal pork salami from the Viterbo area) , Hazelnut mortadella, Ventricina del vastese , Carnesecca, 24-month aged Tuscan ham,

2 - Nuts

13 - Sulfur dioxide and sulphites

Smoked eggplant sphere with datterino tomato, molten smoked provola and salted ricotta, finished with fresh basil.

Vegetarian

3 - Milk and dairy products

9 - Gluten

14 - Eggs and derivatives

Stuffed with ricotta, anchovies and candied lemon.

3 - Milk and dairy products

5 - Fish

9 - Gluten

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

Fried Stracciata di Agnone with anchovy colatura mayonnaise.

3 - Milk and dairy products

5 - Fish

9 - Gluten

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

Traditional Roman fried selection: zucchini flower, stracciata in carrozza, cod in light batter with lemon chickpea cream, crispy Roman meat croquette with picchiapò sauce, lamb with green sauce and classic Roman supplì.

3 - Milk and dairy products

5 - Fish

9 - Gluten

11 - Mustard

12 - Celery

13 - Sulfur dioxide and sulphites

14 - Eggs and derivatives

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.

3 - Milk and dairy products

13 - Sulfur dioxide and sulphites

Sous vide organic egg, crispy Cinta Senese PDO guanciale, pecorino fondue and black truffle.

3 - Milk and dairy products

9 - Gluten

14 - Eggs and derivatives

Hand-cut beef tartare with extra virgin olive oil, wild black pepper and Maldon salt. Recommended with fresh truffle.

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.

3 - Milk and dairy products

5 - Fish

9 - Gluten

13 - Sulfur dioxide and sulphites