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Whole artichoke cleaned and slow-cooked in olive oil with garlic, parsley, and mint. Tender and flavorful, it represents a classic of Roman tradition.

Fried battered zucchini flowers, stuffed with stringy mozzarella and an anchovy fillet. Crispy outside and soft inside.

Fresh stretched-curd cheese made from buffalo milk. Served fresh, it has a soft texture and a rich milky flavor.

Catalogna chicory sprouts served raw and crunchy, dressed with a flavorful sauce made from anchovies, garlic, vinegar, and oil.

Fresh salad composed of tomato slices, mozzarella, and basil, dressed with olive oil. A light and tricolor appetizer.

Slices of raw ham aged for 24 months. Sweet and delicate flavor, soft texture.

Small breaded and fried anchovies, served with a lime-flavored mayonnaise for a touch of freshness.

Raw fish cut with a knife, paired with the sweetness of mango and the crunchiness of hazelnuts, dressed with an citrus citronette.

Marinated salmon slices served with an exotic passion fruit sauce and fragrant notes of mandarin.

Prawns fried in a light curry batter, served with a sweet red onion jam.

Layers of eggplant alternated with buffalo mozzarella and tomato, served warm with a rich parmesan fondue.

Very thin slices of raw beef served with raw mushrooms, arugula, parmesan, and a balsamic vinegar dressing.

Selection of typical Italian cured meats, ideal for sharing.

Tasting of mixed cheeses accompanied by artisanal jams to enhance their flavor.

Short pasta dressed with a creamy sauce made from egg yolks, Pecorino Romano, crispy guanciale, and black pepper.

Long pasta with San Marzano tomato sauce, aged guanciale, and Pecorino Romano. A flavorful Roman classic.

Layered baked egg pasta with meat ragù, béchamel, and cheese.

Spaghetti served with homemade meatballs cooked in tomato sauce.

Thick fresh pasta similar to spaghetti, dressed with a Pecorino Romano cheese cream and abundant black pepper.

Large tube-shaped pasta served with a sea bass sauce, cherry tomatoes, and zucchini, flavored with lemon.

Pasta with guanciale and pecorino (a carbonara without egg), enriched with crispy fried artichokes.

Simple and fresh pasta with sweet cherry tomatoes, fresh buffalo mozzarella, and basil.

Small fresh pasta gnocchi dressed with flavorful sausage, wild fennel, saffron, and pecorino cheese.

Pasta dressed with oxtail alla vaccinara sauce, a traditional Roman oxtail stew, and pecorino.

Egg pasta served with pesto sauce, prawns, and oven-baked cherry tomatoes.

Rice cooked slowly with fish broth and a selection of fresh seafood.

A luxurious variation of classic carbonara, enriched with fresh truffle shavings.

Creamy cheese and pepper risotto, garnished with prized raw red prawns and fresh truffle.

Offal cooked in the Roman style stew with tomato sauce, mint, and pecorino. A humble but flavorful dish.

Traditional meat meatballs slow-cooked in a rich tomato sauce.

Grilled chicken breast cut into strips, flavored with rosemary and served with herb sauce.

Veal slices cooked in a pan with prosciutto and sage, deglazed with white wine.

Veal cut with the central bone, slow-braised until tender, served with peas.

Prime beef steak grilled to your desired doneness.

Roast suckling lamb served with roasted potatoes. A typical dish for Roman holidays.

Salmon fillet cooked under salt to maintain moisture, served with a citrus sauce and spinach.

Sea bass fillet baked in parchment paper with a combination of mushrooms and seafood.

Mixed fried calamari and small fry, floured and fried, crispy and golden.

Very tender, prime cut of beef, grilled.

Leafy green vegetable with a bitter taste, sautéed with garlic, oil, and chili pepper.

Potatoes cut and roasted in the oven with herbs.

Selection of fresh seasonal vegetables, sautéed or grilled.

Fresh salad with various types of lettuce and raw vegetables.

Salad with chicken, croutons, parmesan shavings, and the typical Caesar dressing.

Simple white pinsa base with oil and salt.

Classic pinsa with tomato, mozzarella, and basil. Pinsa is lighter and crispier than traditional pizza.

Pinsa with tomato, mozzarella, and salted anchovies.

Pinsa with tomato, mozzarella, and spicy salami.

White or red pinsa topped with high-quality aged raw ham.

White pinsa with a selection of four melted cheeses (mozzarella, gorgonzola, pecorino, grana).

Pinsa with mozzarella and seasonal grilled or baked vegetables.

Gourmet pinsa with salmon, fresh burrata cheese, arugula, and citrus dressing.

House specialty with mortadella, pistachios, stracciatella, and fresh truffle.

Creamy pistachio-flavored cheesecake served with passion fruit sauce.

Classic Italian spoon dessert with savoiardi biscuits soaked in coffee, mascarpone cream, and cocoa.

Soft almond gelato dessert, served with a drizzle of hot chocolate.

Light sweet ricotta mousse, accompanied by crunchy sesame crumble and red fruits.

Flat chocolate and almond cake, soft and moist inside, originating from Capri.

Tropical rum-based cocktail, fruity and fresh with mango and passion fruit.

Spiced alcoholic beverage based on aged rum and lime juice.

Elegant gin-based cocktail with bitter orange marmalade, balanced between sweet and sour.

A variation of the Margarita served on the rocks, based on Mezcal and Tequila for a smoky and bold flavor.

Complex cocktail combining Tequila and Cognac with citrus notes.