Dal Bolognese Roma

A world-famous Italian cured ham from Parma, aged for 24 months. It has a delicate, sweet flavor and a buttery texture that melts in the mouth. Served in thin slices.

A prestigious cured meat made from the best muscle of the pork leg, aged in a humid climate. Known for its rich, complex aroma and velvety texture. A delicacy of the region.

Fresh Italian cheese made from the milk of water buffalo. It has a porcelain-white appearance, a springy texture, and a milky, slightly tangy flavor.

A large, slow-cooked pork sausage from Bologna, studded with cubes of fat and pistachios. It has a smooth texture and a mild, savory taste.

Cured ham from Norcia, sliced by hand to preserve its rustic texture. It offers a robust, savory flavor with a hint of saltiness.

A classic Italian salad featuring slices of fresh buffalo mozzarella, tomatoes, and basil leaves. Dressed simply with olive oil. Light and refreshing.

Premium Spanish dry-cured ham, widely considered one of the best in the world. Hand-sliced to showcase its intense nutty flavor and rich marbling.

Thin slices of raw, smoked Black Angus beef served with peppery arugula and shavings of Parmesan cheese. A savory and aromatic appetizer.

Fresh anchovies battered and deep-fried until crispy and golden. Served with a dipping sauce made of mayonnaise and Port wine.

High-quality salmon from the Orkney Islands, known for its firm texture. Served with a tangy and creamy crème fraîche.

Edible flowers of the zucchini plant, filled with mozzarella cheese and anchovy, then fried. Crispy on the outside with a melting, savory filling.

A fresh Italian cheese made from mozzarella and cream. Served with premium salty anchovies and sweet dried tomatoes for a contrast of flavors.

Assorted vegetables preserved in extra virgin olive oil, paired with fine cured meat and toasted bread. A rustic and flavorful platter.

A classic dish of layered fried eggplant slices, tomato sauce, and Parmesan cheese, baked until golden. Savory, soft, and comforting.

A fresh summer salad combining sweet watermelon, varied tomatoes, and creamy burrata cheese. A refreshing mix of sweet and savory.

Long, flat ribbon pasta served with the traditional slow-cooked meat sauce of Bologna. Rich, hearty, and savory.

Thin ribbon pasta tossed in a creamy white sauce with pieces of premium cured ham. A delicate yet flavorful dish.

Tiny ring-shaped pasta stuffed with meat. Available served simply with butter and cheese or floating in a savory broth.

Baked pasta dish with layers of green spinach pasta, meat ragout, béchamel sauce, and cheese. Rich and satisfying.

Large stuffed pasta parcels filled with a mixture of ricotta cheese and spinach. Soft texture with a mild, creamy flavor.

Risotto that has been fried to create a crispy texture, served with your choice of a rich cheese sauce or savory meat gravy.

Pasta pockets filled with ricotta, served in a sauce with zucchini blossoms, crunchy pine nuts, and aromatic saffron.

Premium Carnaroli rice risotto cooked with Champagne and topped with sweet red prawns. A luxurious and creamy dish.

Spaghetti tossed in olive oil and garlic, featuring squid and bottarga (cured fish roe). A dish full of umami and sea flavors.

Thin ribbon pasta served with fresh lobster meat. Offers a sweet seafood taste paired with delicate pasta.

A tender veal chop coated in breadcrumbs and fried in butter until golden and crisp. Served bone-in. Savory and crunchy.

A thick cut of tenderloin beef intended for two people. Served with baked sliced potatoes and a rich, buttery herb sauce.

A veal cutlet topped with prosciutto and Parmesan cheese, then melted or baked. Rich, savory, and indulgent.

Slices of roasted beef, typically cooked rare to medium. Served with creamy mashed potatoes.

Chicken pieces cooked with zesty lime for freshness, accompanied by sliced potatoes baked with cheese.

Braised veal shank cooked until tender, served with a classic saffron-infused yellow risotto. Rich and flavorful.

Raw minced beef seasoned with capers, onions, and sauces in the French style. Fresh, bold, and served cool.

Young pig roasted slowly to ensure tender meat and crispy skin. Served with smooth mashed potatoes.

A premium ribeye steak known for its marbling and flavor. Served with sliced, baked potatoes.

Thinly sliced veal sautéed in a bright, tangy lemon sauce. Served with mashed potatoes. Light and citrusy.

Tender meatballs made from veal, simmered in a savory tomato sauce. A comforting and soft dish.

Prawns cooked in a spiced curry sauce, served with aromatic long-grain Basmati rice.

Raw chopped salmon mixed with crisp apple and cucumber for texture, served with creamy avocado guacamole.

Whole sea bass baked inside a crust of salt to lock in moisture and flavor. The fish is tender and delicate.

A mix of seafood and zucchini vegetables, battered and deep-fried. Crispy, salty, and perfect for sharing.

A classic salad featuring shrimp and avocado tossed in a creamy cocktail sauce (pink sauce).

Tender squid served with flavorful Taggiasche olives and artichokes. A dish with Mediterranean flavors.

Lobster served with fresh tomatoes and onions in the Catalan style, accompanied by tartare sauce.

Roasted fillet of sea bass served with potatoes and meaty Cardoncelli mushrooms. Savory and wholesome.

A fresh salad mix of various wild greens and herbs. Slightly bitter and refreshing.

Crunchy fennel slices tossed with sweet orange segments and savory olives. Crisp and aromatic.

Romanesco broccoli cooked in a pan with oil and garlic. Nutty flavor and tender texture.

Chicory greens sautéed in oil and garlic. Known for their distinct bitter flavor.

Fresh spinach cooked either by sautéing with oil or steaming for a lighter option.

Creamy beaten potatoes seasoned with butter and milk. Soft and comforting.

Chunks of potato roasted until crispy on the outside and fluffy on the inside.

Cooked green beans seasoned with fresh mint and a hint of chili for a spicy kick.

Classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese cream, dusted with cocoa powder. Creamy and energizing.

A traditional Italian trifle with layers of sponge cake soaked in liqueur and custard cream (chocolate and plain). Rich and sweet.

A crisp pastry tart shell filled with smooth custard cream and topped with fresh strawberries. Fruity and creamy.

Layers of puff pastry filled with custard cream and cherries. Crispy, creamy, and sweet.

A sweet soft bun split down the middle and filled generously with whipped cream and custard. A Roman specialty.

A bowl of fresh wild berries. Available served plain or with a scoop of gelato.

A selection of artisanal ice creams and fruit sorbets made in-house. Refreshing and sweet.

A traditional Roman tart filled with sweetened ricotta cheese and sour cherries. A perfect balance of sweet and tart.

A custard dessert with a layer of clear caramel sauce. Smooth, silky texture.

Assorted fruit sorbets served for two people. A refreshing end to the meal.

A sweet dessert wine made from Zibibbo grapes. Aromatic with notes of dried fruit and honey.

A rich amber dessert wine from Pantelleria. Intense flavors of apricot, honey, and dried figs.

A renowned sweet wine with a complex bouquet of apricot and candied zest. Exceptional balance of sweetness and acidity.

A sweet white wine produced from grapes affected by noble rot. Elegant with floral and honey notes.

A sweet dessert wine with floral aromas and flavors of ripe fruit. Golden color and smooth taste.

A very sweet, dark dessert wine made from raisin grapes. Thick texture with intense molasses and fig flavors.

A small, strong shot of coffee with a rich crema on top.

Espresso 'corrected' with a small splash of liquor, such as grappa or sambuca.

Double shot of espresso for a stronger caffeine kick.

Caffeine-free roasted barley coffee substitute. Has a nutty, toasted flavor.

Espresso topped with equal parts steamed milk and milk foam. Creamy and classic.

Steamed milk 'stained' with a shot of espresso. Creamier and milkier than a cappuccino.

Hot tea or herbal infusion.

A hot drink made by infusing lemon peel in boiling water. Known as a digestive aid.

Steamed milk with a spot of espresso. (Listed separately with different price).

Italian herbal liqueur, typically bittersweet and drunk as a digestif.

Assorted liqueurs.

Distilled alcoholic beverage made from fermented grain mash.

A specific brand of Grappa, an Italian pomace brandy.

Premium Italian grappa from the Nonino distillery.

Special selection of grappa from Rossi D'Angera.

Premium aged rums.

Premium or aged whiskies.

Clear distilled spirit.

Distilled wine spirit.

High-quality brandy from the Cognac region of France.

Distinctive brandy from the Armagnac region in Gascony, France.

Premium tequila made from blue agave.