Cacio e Pepe

A classic of Roman cuisine prepared with Pecorino Romano and abundant black pepper. The sauce is creamy and savory, perfectly coating the pasta.

Pasta with a rich sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper. An iconic dish with an intense flavor.

Considered the ancestor of Carbonara and Amatriciana, prepared with Pecorino Romano, guanciale, and pepper, without eggs or tomato. Decisive and rustic flavor.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A perfect balance between the sweetness of the tomato and the saltiness of the guanciale.

A dish of Sicilian origin with fried eggplant, fresh tomato, basil, and a sprinkle of salted ricotta. Mediterranean and enveloping taste.

Layers of fried eggplant interspersed with tomato, mozzarella, and parmesan, baked. Soft, stringy, and rich in flavor.

A savory pie baked with smoked speck and scamorza cheese. A tasty dish with a soft center.

Thin slices of beef quickly sautéed in a pan with oil and rosemary. Tender and aromatic.

Chicken pieces cooked and deglazed with white wine. A light and flavorful main course.

Braised chicken cooked slowly with colorful peppers. A Roman classic, juicy and fragrant.

Tender meatball served with a delicate lemon sauce. Fresh and appetizing.

Melted scamorza cheese, served with savory ham or with anchovies for a salty contrast. Stringy and rich dish.

Flavorful sausages served with a side of vegetables or potatoes. A rustic and hearty main course.

Fennel baked with a crispy gratin, enriched with olives and cherry tomatoes.

Typical Roman catalogna chicory sprouts, served raw and crunchy with an oil, garlic, and anchovy dressing.

Boiled green leafy vegetable then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste.

Broccoli rabe sautéed in a pan ('ripassati') to flavor with garlic and spices.

Potatoes cut and baked until golden and crispy. The classic side dish par excellence.

Fresh mixed salad, a light and healthy accompaniment.

A selection of two different side dishes served together on the same plate.

A selection of three different side dishes to taste more varieties of vegetables.

Portion of fresh bread to accompany the meal.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Soft and velvety cream pudding covered with a layer of liquid caramel.

Delicate spoon dessert based on cream, sugar, and vanilla, often served with fruit or chocolate sauces.

Fresh cheesecake on a crunchy biscuit base.

Cream puffs filled with cream or custard, covered with a generous chocolate drizzle.

Spoon dessert combining white, milk, and dark chocolate mousse or creams.

Sweet tartlet with a creamy filling of fresh ricotta and pear pieces. A classic combination from the Amalfi Coast.

Traditional Italian espresso.

Decaffeinated espresso.

Aromatic organic white wine from the Tre Venezie region. Floral and spicy notes.

White wine from central Italy, fresh, mineral, and with good structure.

International white wine, fruity and versatile.

Dry and light white wine, with notes of fresh fruit and flowers.

White wine from Campania, fresh and savory with citrus notes.

White wine typical of coastal areas, savory and fragrant.

White wine from Friuli, elegant and fresh with lively acidity.

Bottled white wine.

Ancient Lazio grape variety, produces a soft and fruity white wine.

White wine from the Tuscany region.

Aromatic organic white wine, with characteristic vegetal and fruity notes of the grape variety.

Tuscan rosé wine, fresh and fruity.

Organic rosé wine from the Tre Venezie region.

Wine by the glass.

Spicy and full-bodied red wine, with notes of pepper and dark fruits.

Red wine from southern Italy, intense, warm, and fruity.

Renowned Tuscan red wine, balanced and tannic.

Smooth and round organic red wine, easy to drink.

Chianti Classico wine, structured and suitable for meat dishes.

A young Super Tuscan, fruity and smooth.

Principal grape variety of Tuscany, produces dry and tannic red wines with cherry notes.

Organic red wine from Abruzzo, robust and full-bodied.

Red wine from the Maremma region of Tuscany, warm and enveloping.

Indigenous red wine from Lazio, full-bodied and spicy.

Light and fruity red wine from Veneto.

Prestigious Tuscan red wine, elegant and full-bodied.

Sicilian lager beer, fresh and thirst-quenching.

Non-alcoholic beer.

Classic Italian lager beer, large format.

Popular and refreshing Italian lager beer. Large format.

Small format Italian lager beer.

Sardinian beer, full-bodied lager with a bitter note.

Unfiltered Apulian beer, with an authentic taste and cloudy appearance.

Small bottle of mineral water.

Large bottle of mineral water.

Non-alcoholic carbonated beverage.

Orange flavored carbonated beverage.

Sugar-free carbonated beverage.

Lemon-lime flavored carbonated beverage.

House wine, available by the carafe or glass.

Quarter liter bottle of 'La Cacciatora' wine.

Herbal digestif.

Sweet lemon liqueur typical of southern Italy.

Sweet anise liqueur.

Grape pomace distillate, strong and dry.

Famous Italian amaro with a smooth and aromatic taste.

Calabrian herbal amaro, traditionally served chilled.