CiPASSO

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Served here with savory tomato pudding and seafood accents.

A seafood twist on the classic Caprese salad. Features raw tuna tartare paired with creamy buffalo mozzarella and tomato elements. Light, fresh, and savory.

A mix of deep-fried seafood and vegetables. Includes small local fish and squid, battered and fried until crispy. Served with a zesty citrus mayonnaise.

Plump shellfish seared to create a caramelized crust while remaining tender inside. Served with smooth potato cream and bitter greens for balance.

Raw beef dish made from high-quality Pezzata Rossa meat. Seasoned and served with crunchy savory pastry and nuts. Can be upgraded with fresh black truffle.

A traditional antipasto platter. Features a variety of Italian cured meats and cheeses. Accompanied by condiments like fruit mustard to enhance the flavors.

Fresh, thinly sliced raw artichokes served as a salad. Crunchy texture with a mix of sweet fruit, salty cheese, and nuts. Light and refreshing.

Toasted bread topped with a rich cheese cream inspired by the famous Roman Cacio e Pepe pasta. Savory and peppery, balanced with the sweetness of pear.

Wide, flat ribbon pasta served with a slow-cooked duck meat sauce. The rich, savory ragout is complemented by crunchy nuts and aromatic orange zest.

Stuffed pasta pockets filled with sweet Mantua pumpkin. The sweetness is balanced by savory cheese and spices. Topped with crispy leeks for texture.

Long, flat egg pasta served with langoustine (scampi). The dish incorporates squid ink for a briny depth and is served with a rich seafood bisque.

Thick, square-cut spaghetti served with a hearty meat sauce made from ribs. Enriched with local red wine and cheese. A traditional, comforting Roman dish.

Thick spaghetti served with fresh clams and slightly bitter turnip tops. A flavorful seafood pasta with a light tomato marinara base.

Large ring-shaped pasta served with a robust sauce. Features fresh tuna, olives, capers, and tomatoes for a salty, tangy, and savory flavor profile.

Thin ribbon pasta served with generous amounts of black truffle. The dish highlights the earthy aroma of the truffle, enhanced by rich butter and parmesan cheese.

Tender roasted suckling pig paired with a unique cocoa-infused sauce. Served with Roman broccoli and a rich, creamy carbonara sauce.

A classic Roman dish of thin veal cutlets topped with prosciutto and sage. Pan-seared with white wine for a savory, aromatic flavor.

Meatballs made from beef and veal, cooked in a tomato sauce with oregano and garlic. The flavors resemble a pizza topping, finished with sheep cheese.

Monkfish prepared 'miller style' (lightly floured and fried). Served with earthy mushrooms, truffle, and savory pork cheek for a rich land-and-sea combination.

A fillet of white cod fish served with colorful accompaniments. The mild fish is enhanced by tangy beetroot and aromatic saffron mayonnaise.

Tender squid cooked slowly and seared. Served with sweet pumpkin cream and zesty bergamot-flavored cream. Soft texture with bright flavors.

A roasted fillet of croaker fish with a savory stuffing. The tomato and almond pesto adds richness, while smoked paprika provides depth.

Roasted potatoes with a crispy skin and soft interior. Simple, savory, and comforting.

Bitter green vegetables sautéed in olive oil. Seasoned with garlic and chili pepper for a spicy kick.

A traditional Roman salad of raw chicory shoots. Crisp and crunchy, dressed with a savory anchovy and garlic sauce.

Shredded purple cabbage marinated for flavor. Served with tangy sundried tomatoes and fresh greens.

A light and creamy mousse made from ricotta cheese. Served with boozy pears, crunchy hazelnuts, and chocolate soil for varied textures.

A silky Italian dessert made of sweetened cream thickened with gelatin. Flavored with yogurt and vanilla, topped with citrus jam and nuts.

The iconic Italian dessert featuring layers of coffee-soaked sponge biscuits and mascarpone cheese cream. Rich, creamy, and dusted with cocoa.

A decadent chocolate cake with multiple layers. Features high-quality dark chocolate and aromatic tonka bean cream.

An Italian-style apple crumble tart. Served with warm, spiced apples and a rich vanilla custard sauce.

A sweet dessert wine from the Lazio region. Aromatic and floral, typically enjoyed with pastries or cheese.

An organic sweet wine made from Grechetto grapes affected by noble rot. Rich, complex, and honeyed.

A sweet wine made from the Bellone grape variety. Offers intense fruit flavors and sweetness.

A traditional Tuscan dessert wine. Amber-colored with notes of dried fruit and caramel, often dipped with almond biscuits.

A sparkling sweet white wine from Piedmont. Low in alcohol, aromatic, and fruity with grapey flavors.

A passito wine from Sicily. Made from dried grapes, offering concentrated sweetness and flavors of candied citrus and honey.

A prestigious sweet wine from Umbria affected by noble rot. Elegant and golden with complex aromas.

A sweet red wine from the Veneto region. Rich and fruity with notes of cherry and chocolate.

A very sweet, dark dessert wine from Spain. Extremely viscous with intense flavors of raisins, molasses, and figs.

A fortified red wine from Portugal. Sweet and rich with fruit and spice notes, typically served as a digestif.