Dar Sor Olimpio al Drago

Savory baked pumpkin flan. It has a soft texture and a sweet flavor that contrasts with the acidity of balsamic vinegar.

Crispy focaccia base topped with local 'fiocchetto' (cured ham), creamy cheese (stracciatella), baked tomatoes, and pesto. Rich and flavorful.

Shrimp fried in a light and crispy batter (tempura). Served with a lemon-flavored mayonnaise for dipping.

Fried balls made with bread and Pecorino cheese. Accompanied by a sweet sauce of onions, pears, and raisins that balances the cheese's saltiness.

Roasted octopus served with smoked potatoes and marinated leeks. A seafood dish with smoky and tangy notes.

Egg long pasta with a meat sauce (without tomato) enriched with truffle shavings. Earthy and aromatic flavor.

Thick fresh pasta similar to chitarra spaghetti. Tossed with octopus, stracciatella cheese, and spicy spreadable salami (nduja). A mix of sea, spicy, and creamy flavors.

Short tubular pasta with a cream of roasted tomatoes, eggplant, and aged ricotta. A twist on the classic pasta alla Norma.

Black long pasta (made with squid ink) served with a concentrated fish sauce, diced raw fish, lemon, and chili pepper. Intense sea flavor.

Fresh black squid ink pasta with calamari, cooked tomatoes, and an aromatic green sauce. Flavorful and fresh seafood dish.

Classic Roman dish with only three ingredients: pasta, Pecorino Romano cheese, and black pepper. Creamy and spicy sauce created by emulsifying cheese and cooking water.

Twisted short pasta with tomato sauce, crispy guanciale (cured pork cheek), and pecorino cheese. Bold and savory flavor.

Thick spaghetti with egg yolk cream, pecorino cheese, and crispy guanciale. Rich, creamy, and very flavorful.

Optional add-on to request the dish prepared with gluten-free pasta.

Tuna steak coated with chopped almonds, served with a Sicilian side dish of eggplant in sweet and sour sauce. Crispy outside and tender inside.

Seared tuna with a sesame seed crust, dressed with teriyaki sauce and herbs. Asian-Mediterranean fusion style.

Small beef meatballs cooked in a tomato sauce flavored with garlic. A comforting and traditional dish.

Sea bream fillets layered with crispy potatoes, similar to a sandwich. Delicate fish flavor.

Prime cut of beef served with lard (cured pork fat with herbs), garlic, and rosemary. Very tender and flavorful meat.

Beef fillet served with a sweet and sour pumpkin sauce (chutney) and toasted hazelnuts. An autumn flavor combination.

Thin veal cutlets cooked with prosciutto and sage. A Roman cuisine classic, flavorful and quick to eat.

Salmon fillet quickly pan-seared, served with mixed salad dressed with a savory fermented anchovy sauce.

Oven-baked salmon with a golden crust, served with a fresh arugula and apple salad and a creamy, tangy sauce.

Fresh salad with spicy arugula, crunchy fennel, and peeled orange segments. Light and digestive.

Whole baked potato served with a Parmigiano cheese cream and crispy guanciale (pork cheek) bits. Rich and hearty.

Bitter leafy green vegetable, boiled and then sautéed with garlic, oil, and chili pepper. A typical Roman side dish.

Slow-cooked Swiss chard stewed with baked cherry tomatoes. Sweet and delicate flavor.

Selection of three types of Pecorino cheese (sheep's milk) accompanied by honey and jams to contrast the saltiness.

Portion of bread to accompany the meal.

Bottle of mineral water (still or sparkling).

A very rich chocolate dessert combining the dense texture of brownie with the light texture of mousse. Served with whipped cream.

Spoon dessert made of cream, sugar, and gelatin. It has a silky texture and is served with a red berry sauce.

Rustic, dry, ring-shaped cookies made with wine. Enjoyed by dipping them in sweet dessert wine (Moscato).

Famous Italian layered dessert with ladyfingers dipped in coffee and mascarpone cream. Dusted with cocoa.

Fresh dessert made of yogurt cream, fruit sorbet, tangy passion fruit, and a crunchy almond base.