Est Artigiani del Gusto

Fried fish fillets in a crispy golden batter. Accompanied by a sweet and sour red onion jam. A revisited typical Roman appetizer.

Thin slices of fresh tomato alternated with Campana buffalo mozzarella. Dressed with fragrant basil pesto. A fresh and light Italian classic.

Mixed platter with high-quality marinated artichokes, flavorful Parma ham, and fresh mozzarella. Ideal as a shared appetizer to taste various specialties.

Thinly sliced sweet Parma ham served with bites of buffalo mozzarella. A classic combination that enhances the sweetness of the cured meat and the freshness of the cheese.

Aged raw ham with an intense flavor served with the creamy heart of burrata. A rich and indulgent appetizer.

Very thin slices of marinated raw meat garnished with truffle shavings and aged Parmigiano Reggiano. An elegant dish that enhances the quality of the raw ingredients.

Smoked duck breast served with fresh mozzarella and orange segments. An original appetizer that balances smoky, dairy, and citrus flavors.

Thick fresh pasta similar to spaghetti dressed with a cream of Roman pecorino cheese and abundant black pepper. A pillar of Roman cuisine, creamy and spicy.

A variation of the classic gricia (pecorino and guanciale) enriched with fresh truffle. Intense flavors of cured meat and cheese enhanced by the truffle's aroma.

Fresh pasta dressed with a light sauce of vegetables and cheese. A fresh and fragrant vegetarian dish with basil.

Simple egg pasta dressed with a sauce of sweet datterini tomatoes. A classic dish that enhances the sweetness of fresh tomatoes.

Wide egg pasta served with a rich, slow-cooked meat sauce. A hearty and comforting dish, typical of Sunday lunch.

Egg pasta simply dressed with high-quality butter and fresh truffle. The delicacy of the butter allows the truffle's aroma to be fully appreciated.

Pasta filled with fresh cheese and vegetables, dressed with melted butter and aromatic sage. A delicate and classic dish.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. One of Rome's signature dishes, with a decisive and savory flavor.

Spaghetti dressed with a cream of egg yolk, pecorino cheese, and black pepper, enriched with crispy guanciale. Creamy and rich, it is the queen of Roman cuisine.

Veal breast slowly baked with white wine and herbs. The meat is very tender and juicy, served with its cooking juices and potatoes.

Grilled beef steak. Simple and flavorful, ideal for red meat lovers.

A prized cut of Irish beef, known for its tenderness. Grilled to retain its juices.

Meatballs cooked in a fragrant sauce with Malvasia sweet wine and mint. A traditional Roman dish with an aromatic and slightly sweet flavor.

Classic meatballs slowly cooked in tomato sauce. Soft and homemade, to be enjoyed with plenty of bread.

Thin slices of veal cooked in a pan with Parma ham and sage, deglazed with white wine. A quick and flavorful Roman classic.

Tender beef fillet served with a porcini mushroom sauce. The combination of red meat and the earthy flavor of mushrooms is a refined classic.

Potatoes cut into pieces and roasted in the oven with rosemary. Crispy on the outside and soft on the inside.

Leafy green vegetable with a bitter taste, boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Selection of fresh seasonal vegetables prepared according to market availability.

Fresh salad with a mix of lettuce, tomatoes, and other raw vegetables. Light and refreshing.

An enriched version of sautéed chicory with the addition of aromatic wild fennel and flavorful cheese. A tasty vegetarian main dish.

Layered baked eggplant flan with tomato sauce, buffalo mozzarella, and Parmesan cheese. A rich, soft, and stringy dish.

Basket of artisanal bread made with sourdough starter and organic flours. Fragrant crust and airy crumb.

Soft, fragrant orange cake served with a rich pistachio cream. A dessert that combines citrus notes and dried fruit.

Spoon dessert based on cooked vanilla cream covered with a layer of crunchy caramelized sugar. Perfect contrast between hot/cold and soft/crunchy.

The quintessential Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Mushroom-shaped leavened dough dessert, soaked in a rum-based alcoholic syrup. Soft, moist, and very aromatic.

Low and moist cake made with dark chocolate and almonds, without flour. Rich and melt-in-your-mouth.

Dark chocolate cake enriched with fine Brunello di Montalcino red wine. A dessert with a complex and mature flavor.

A special dessert that combines the sweetness of white chocolate with the fruity notes of Sauvignon white wine.

Fresh and fragrant cake prepared with the famous Amalfi lemons. Ideal for those who love citrus desserts.

Glass of sweet dessert wine served with almond dry biscuits (tozzetti) for dipping. Tuscan and Lazio tradition.

Assortment of artisanal dry biscuits, ideal for accompanying coffee or a sweet wine.