Culinaria

Shrimp prepared with a puttanesca sauce (tomato, olives, capers), served with warm burrata cheese and a squid ink sauce. A rich and savory seafood appetizer with a creamy contrast.

A warm and comforting soup that combines land and sea flavors: chickpeas, tender cuttlefish, aromatic porcini mushrooms, and sweet chestnuts. Perfect for cooler days.

A fusion dish that reinterprets vitello tonnato. Veal cooked in oil at low temperature, paired with spicy wasabi mayonnaise, caper berries, and dried bonito flakes (katsuobushi).

Fried croquettes filled with whipped cod, flavored with lime and mint. Served with a fresh mayonnaise reminiscent of a Mojito cocktail. Crispy outside and soft inside.

A burger made with shredded and flavorful boiled beef, accompanied by crispy Jerusalem artichoke chips. Dressed with a rustic hunter-style sauce (tomato, vegetables, herbs).

A traditional peasant dish based on stale bread cooked in tomato sauce. Enriched with an organic egg and fragrant basil sauce. Simple, hearty, and very tasty.

Fresh anchovies breaded with chopped hazelnuts and fried until golden. Accompanied by a sweet and delicate garlic sauce. A crispy and aromatic fish appetizer.

Creamy risotto flavored with lemon thyme, served with raw shrimp finely chopped. Finished with fresh lemon zest and an intriguing touch of licorice powder.

A seafood twist on the Roman classic. Pasta dressed with an egg and pecorino cheese cream, but with shrimp instead of guanciale. Rich and velvety.

Fettuccine kneaded with squid ink, served with tender stewed cuttlefish and a sweet pea cream. Topped with grated aged ricotta and a crunchy squid ink element.

Spicy risotto inspired by 'garlic, oil, and chili' pasta, enriched with shredded cod. Garnished with 'peperone crusco' (a typical fried dried pepper from Basilicata) for a crunchy note.

Pici (thick handmade spaghetti) dressed with roasted cherry tomatoes and a seafood 'nduja made with spicy tuna. Served with a fresh raw sauce, ideal for summer.

The classic Roman traditional first courses. Choose from Carbonara (egg, pecorino, guanciale), Cacio e Pepe (pecorino, black pepper), Gricia (pecorino, guanciale, pepper), or Amatriciana (tomato, guanciale, pecorino).

Long egg pasta dressed with chicken pieces and a creamy pepper sauce. A flavorful and colorful dish.

Fettuccine served with a sauce prepared using three different varieties or textures of tomato. A tribute to the sweetness and acidity of Italian tomatoes.

A rich fish and seafood soup inspired by Spanish tradition (Zarzuela). Usually includes various types of fish, crustaceans, and mollusks in a flavorful broth.

Ribeye steak seared with butter and finished with smoked Maldon salt. Accompanied by 'arraganate' potatoes (baked with oregano, breadcrumbs, and oil).

Pink-cooked duck breast, paired with the intense aroma of licorice. Served with camote (sweet potato) prepared in two different textures (e.g., puree and chips).

Very tender lamb meat cooked at low temperature. Accompanied by Jerusalem artichokes served in three different ways to explore all their flavor nuances.

Slice of cod fried until golden and crispy. Served with a soft potato cake as a side dish.

Freshly seared tuna (tataki), served with a summer vegetable caponata. Accompanied by revisited 'tacos' and a savory anchovy sauce emulsion.

A salad inspired by the Hawaiian poke bowl. Usually contains cubed marinated raw fish, rice, fresh vegetables, and other colorful ingredients.

Fresh and light salad with arugula, sweet strawberries, and a mix of crunchy seeds. Dressed with balsamic vinegar for a sweet and sour contrast.

The classic Italian coffee and mascarpone dessert, served in a modern 'deconstructed' version, where the ingredients are artistically presented on the plate.

Cold and creamy dessert with pistachio flavor. Similar to ice cream but with a softer and more velvety texture.

A fresh and light spoon dessert. Probably a sweet soup based on fresh strawberries infused with aromatic mint.

Creamy cheese tart on a biscuit base, garnished with a tangy and fragrant passion fruit sauce.