Eggs

Three variations of hand-cut Fassona beef tartare. Accompanied by rich and flavorful sauces such as horseradish mayonnaise and truffle zabaglione. A refined dish that enhances the quality of the raw meat.

Raw Scottish salmon fillet marinated for a delicate flavor and vibrant color. Served with fresh gazpacho and crispy croutons. A fresh and light appetizer.

Fassona beef tartare enriched with a low-temperature cooked egg and hollandaise sauce. Black truffle adds an aromatic and earthy touch. A luxurious reinterpretation of a classic.

Prized hand-cut Fassona beef tartare served with Italian caviar and marinated egg yolk. A sophisticated pairing of the meat's sweetness and the caviar's saltiness. An exclusive taste experience.

Artisanal gnocchi with classic carbonara ingredients. The soft texture of the gnocchi meets the pecorino cream and crispy guanciale. A rich and enveloping first course.

Ravioli filled with fresh robiola cheese, served with a traditional tomato soup. The anchovy crumble adds a salty and crunchy note. A tribute to authentic Italian flavors.

Fresh long pasta with cacio e pepe cream, enriched with hen bottarga (aged yolk). An intense and savory flavor, a creative variation of the classic Roman recipe.

Creamy onion soup served with a low-temperature cooked egg and Gruyère cheese. Inspired by the classic French onion soup but with a personal touch. Sweet and comforting.

Velvety carrot cream with coconut milk and spicy notes of ginger and horseradish. Served with a soft-boiled egg. A dish with an exotic taste and silky texture.

The traditional Roman Carbonara prepared with organic eggs, crispy guanciale, and pecorino. Served in a glass jar to maintain its creaminess. Intense and peppery flavor.

Carbonara variation with the addition of caramelized red onion. The sweetness of the onion balances the saltiness of the guanciale and pecorino. A touch of color and sweetness.

Carbonara enriched with fresh zucchini flowers. The flowers add a delicate, vegetal note to the rich sauce. Served with classic al dente pasta.

Carbonara served with sweet green peppers (friggitelli). The herbaceous and slightly bitter flavor of the peppers complements the egg cream. A tasty and colorful pairing.

Luxury Carbonara with black truffle shavings. The intense aroma of truffle pairs perfectly with the egg and guanciale. An elegant and fragrant dish.

Spicy Carbonara with Calabrian 'nduja and fresh stracciatella cheese. A contrast between the heat of the chili pepper and the milky sweetness of the cheese. Creamy and bold.

Gourmet variation with duck breast instead of guanciale and Provolone del Monaco. Intense and aged flavors that create a unique profile. A sophisticated interpretation.

Creative dish with 'spaghetti' made from potatoes instead of wheat pasta. Dressed with pecorino cream, guanciale, and soft-boiled egg. Gluten-free and full of flavor.

Historic Carbonara recipe as published in 1954. It uses pancetta, garlic, and Gruyère cheese instead of the current standards. A dive into culinary past of Italy.

Generous portion for two people prepared with a large goose egg. The goose egg makes the cream even richer and more velvety. To share.

Rich salad with organic fresh vegetables, walnuts, and a soft-yolked egg. Dressed with a fruity raspberry vinaigrette. Fresh, crunchy, and nutritious.

Fluffy omelette filled with sweet green peppers and stringy Gruyère cheese. A classic comfort food prepared with quality ingredients. Warm and flavorful.

Minimalist dish centered on the egg, likely served plain or with an essential accompaniment. It highlights the quality of the raw ingredients.

Large fried goose egg, sunny-side up. Flavored with grated bottarga (cured fish roe) and served with vegetables. Rich and very flavorful.

Fried sunny-side-up eggs sprinkled with fresh black truffle. The simplicity of the egg enhances the precious aroma of the truffle. To be enjoyed with bread for 'scarpetta' (sopping up the sauce).

Breaded and fried veal cutlet, very large and thin (Milanese style). Served with a fresh side of salad and tomatoes. Crispy outside and tender inside.

Chicken legs prepared to look like lollipops, fried and crispy. Accompanied by colorful and spicy sauces. A fun and tasty way to eat chicken.

Stuffed rabbit roll, delicate and flavorful. Served with sweet peppers and a soft corn cream. A traditional dish revisited with elegance.

Slow-cooked lamb shank, tender and juicy. Served with egg and a rich sauce, evoking Nordic and hearty flavors. A substantial and very nutritious dish.

Tender octopus salad with crunchy sweet and sour vegetables, olives, and capers. The bottarga adds an intense sea note. Fresh, colorful, and full of contrasts.

Cod fillet cooked with amatriciana sauce (guanciale and tomato). A meeting between a fish with a strong flavor and a classic Roman sauce. Savory and tasty.

Famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Artfully prepared in the restaurant's laboratory. Soft, sweet, and creamy.

Warm and frothy cream made with egg yolks, sugar, and Marsala wine. Served with traditional corn biscuits (paste di meliga). A classic and comforting dessert.

Baked sweet vanilla custard, topped with a layer of crunchy caramelized sugar. Delicious contrast between the cold/warm custard and the hot caramel.

A delicious combination of dark chocolate cake, mascarpone cream, and an espresso. A perfect way to end the meal, combining sweet and coffee.

Modern dessert that visually plays with the idea of a hard-boiled egg. Fresh yogurt mousse with a mango core, and cocoa crumble. Fresh and light.

Soft, fluffy Roman sweet bun (maritozzo), generously filled with mascarpone and pistachio cream. A bomb of sweetness and fluffiness.

Layered dessert with fruity raspberry mousse and a dark biscuit base. White chocolate topping or decoration. Balance between the fruit's acidity and the chocolate's sweetness.