Cresci

A fresh seafood salad featuring tender octopus mixed with crunchy fennel, celery, and cucumber. Dressed with savory tomato water and topped with crispy croutons for texture. A light and refreshing start to the meal.

Raw pink shrimp chopped finely and served with sweet melon slices and crunchy almonds. Finished with a cooling mint yogurt sauce. A delicate dish combining sweet, nutty, and fresh flavors.

Tender steamed squid served with marinated zucchini. The 'scapece' style marinade includes vinegar, mint, and garlic, offering a tangy and aromatic flavor profile. Light and savory.

Thinly sliced roasted veal topped with intense caper powder and cured fish roe (bottarga). Served with creamy homemade mayonnaise. A sophisticated meat dish with rich umami flavors.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan cheese, baked until bubbly. Soft, cheesy, and comforting. A classic Italian vegetable dish.

Smooth purée made from fava beans served with sautéed chicory greens. The earthiness of the beans pairs with the slight bitterness of the greens. A traditional, rustic vegetarian dish.

A chef's selection of five small plates. Offers a variety of flavors and textures for tasting. Great for sharing or a light meal.

A larger assortment of ten small plates chosen by the chef. Perfect for sampling a wide range of the menu's offerings. Ideal for sharing among two or more people.

Breaded and deep-fried provola cheese. Crispy on the outside with a melted, stringy interior. Savory and indulgent.

Delicate zucchini blossoms stuffed with mozzarella cheese and a hint of anchovy, then fried. A classic Roman appetizer combining soft cheese and savory fish.

Fried rolls filled with tender braised veal. Crispy coating gives way to rich, slow-cooked meat. Served hot as a finger food.

A fried rice ball coated in breadcrumbs, typically containing tomato sauce and a melted mozzarella center. A popular Roman street food snack.

Toasted bread topped with fresh chopped cherry tomatoes and basil. Seasoned with olive oil and salt. Crunchy, fresh, and aromatic.

Toasted bread topped with creamy buffalo ricotta cheese and roasted cherry tomatoes. The baking intensifies the tomato sweetness, contrasting with the mild cheese.

A selection of high-quality local cheeses. Offers a variety of textures and flavors typical of the region. Served with accompaniments.

Cheeses sourced from the immediate surrounding territory. Showcases local dairy traditions.

A selection of young, unaged cheeses. Typically soft, mild, and milky in flavor.

An assortment of imported cheeses from France. Can range from creamy bries to pungent blue cheeses.

A journey through Italian cheeses, featuring varieties from various regions. Includes both fresh and aged options.

A tasting platter comparing Italian and French cheeses. Likely includes three selections from each country.

Slices of dense rye bread served with high-quality salted butter and premium Cantabrian anchovies. A savory delicacy with a rich umami flavor.

Sun-dried tomatoes filled with a savory codfish mixture. Accompanied by olives and aromatic caper leaves. A flavorful and textured appetizer.

A large ball of fresh buffalo mozzarella cheese. Soft, milky, and elastic texture. Served on its own or with selected pairings.

A mixed board of cured meats and cheeses. Accompanied by organic honey and pickled vegetables (giardiniera) to balance richness.

Traditional Roman white pizza, similar to focaccia. Crispy on the outside, soft inside, seasoned simply with olive oil and salt.

A comforting Italian soup-like pasta dish with beans. This version is enhanced with lemon zest and sharp provolone cheese for added depth. Hearty and savory.

Black pasta made with squid ink, served with seafood. The sauce features calamari, shrimp, and aromatic thyme with a hint of lemon. Briny and flavorful.

Fresh egg pasta rags served with a rich meat sauce made from veal. The wide pasta shapes hold the savory ragout well. A hearty meat dish.

Large corkscrew pasta tossed with intense sun-dried tomatoes and quality tuna. Topped with crispy breadcrumbs for texture. Savory and satisfying.

Stuffed pasta pockets filled with cauliflower, served in a spicy garlic and oil sauce with clams. A creative combination of earthy vegetable and seafood flavors.

Short pasta served in a classic Roman tomato sauce enriched with cured pork cheek (guanciale). Finished with salty pecorino cheese. Rich, savory, and slightly spicy.

Pasta served with a creamy sauce made from eggs, cheese, and cured pork. Generously seasoned with black pepper. A rich and indulgent Roman classic.

Thick spaghetti-like pasta tossed with a simple emulsion of pecorino cheese and black pepper. Sharp, creamy, and spicy.

Refreshing purified water, available in still or sparkling varieties.

Flaky codfish served with a thick Tuscan tomato and bread soup. A hearty combination of seafood and rustic comfort food.

Swordfish steak coated in breadcrumbs and fried until crispy. Served with a delicate tomato sauce.

Thinly sliced fish served in a style similar to carpaccio but lightly cooked. dressed with balsamic vinegar and Mediterranean garnishes like capers and olives.

Tender chicken cooked in a zesty citrus sauce. Served with thinly sliced potatoes. Bright and savory.

A premium cut of beef steak grilled to your preference. Juicy, flavorful, and robust.

Savory meat rounds simmered in a rich tomato sauce. A classic home-style comfort dish.

Smoked buffalo cheese grilled until melting. Served with small, sweet green peppers. Smoky and savory.

Blanched green beans served cool as a salad. Light and crunchy.

A mix of seasonal vegetables cooked on the grill. Smoky and tender.

Potatoes roasted in the oven until soft inside and crisp outside.

Crispy fried potato pieces. A classic side dish.

Bitter chicory greens sautéed in a pan with oil and garlic. A traditional Roman side.

Freshly baked house bread made with sourdough and stone-ground grains. Varieties may include rustic, multigrain, or olive bread. Served as a portion per person.

Classic pizza topped with tomato sauce, mozzarella cheese, and fresh basil. Simple and traditional.

Spicy pizza topped with sweet cherry tomatoes and savory anchovies. Flavorful with a kick.

A rich pizza loaded with toppings including ham, mushrooms, olives, artichokes, and egg. A hearty variety with many textures.

Pizza featuring a rich tomato-based 'scarpariello' sauce, topped with premium buffalo mozzarella and parmesan. Creamy and savory.

Gourmet pizza topped with eggplant and smoked swordfish. Enhanced with a unique eggplant pesto. A flavorful seafood option.

A stuffed white pizza filled with fine cured ham (culatta) and creamy stracciata cheese. Rich and indulgent.

Pizza topped with fresh beefsteak tomatoes, mozzarella, and basil. Light and fresh, similar to the salad of the same name.

A rich custard dessert made with organic eggs and aged rum. Served with thin, crisp butter cookies. Creamy and boozy.

Intense dark chocolate dessert with a melting center. Paired with a rich coffee and cocoa ganache. For serious chocolate lovers.

A layered pastry dessert filled with light chantilly cream and fresh strawberries. Sweet and airy.

Smooth cooked cream dessert topped with salted caramel sauce and a crunchy peanut biscuit. A balance of sweet, salty, and creamy.

Classic Italian dessert with coffee-soaked ladyfingers layered with mascarpone cream. Dusted with cocoa. Rich and comforting.

A selection of homemade cakes and tarts. Options range from fruit tarts to rich chocolate cakes. A comforting, home-style sweet treat.

A fortified wine from Portugal. Sweet and rich, perfect for sipping after a meal.

A very sweet, dark sherry wine. Syrupy texture with flavors of raisins and molasses.

An aromatic sweet wine from the Lipari islands. Golden color with notes of dried fruit.

A renowned dessert wine made from dried Zibibbo grapes. Rich, amber-colored, and intensely sweet with apricot notes.