I Carnivori .

A rich selection of mixed Italian cured meats, often served with pickled side dishes. Varied and traditional flavors. Ideal for sharing at the start of the meal.

Rustic appetizer typical of Tuscany, with wild boar cured meats and pecorino cheeses. Intense and wild flavor. Pairs well with unsalted bread.

Aged Norcia cured ham, hand-sliced to enhance its texture. Savory and aromatic flavor. Melts in your mouth.

Prized Spanish Iberian ham, famous for its infiltrated fat and hazelnut flavor. Served at room temperature. An exclusive delicacy.

Stewed beans with pieces of flavorful ham, served hot in a terracotta pot. A traditional, rich, and comforting humble dish.

Fresh Campana buffalo mozzarella. Elastic exterior and a soft, milky interior. Sweet and delicate flavor.

Buffalo mozzarella served with a warm porcini mushroom sauce. The meeting of fresh milk and the earthy flavor of mushrooms.

Buffalo mozzarella accompanied by a truffle dressing. Intense and refined aroma that enhances the freshness of the cheese.

Classic Italian pairing with salty cured ham and sweet buffalo mozzarella. Perfect contrast of flavors and textures.

Shredded buffalo meat (similar to bresaola or jerky) served with fresh arugula and Grana Padano shavings. A light and protein-rich dish.

Tasting of mixed aged and fresh cheeses, accompanied by honey and jams to enhance their flavor. Perfect as a shared appetizer or savory dessert.

Long, flat egg pasta dressed with a rich meat ragù (fillet) without tomato. Delicate yet rich in meat flavor.

Thick fresh pasta (similar to chitarra spaghetti) tossed with Pecorino Romano cheese and black pepper. Creamy, savory, and spicy.

Long, hollow pasta dressed with tomato sauce, crispy guanciale, and Pecorino. A classic Roman dish with a strong flavor.

Short tubular pasta dressed with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and velvety.

Fresh pasta dressed with crispy guanciale, Pecorino Romano, and pepper, without tomato. Considered the ancestor of Carbonara and Amatriciana.

Long pasta simply dressed with sautéed garlic, olive oil, and spicy chili pepper. A simple but very flavorful dish.

Fresh pasta dressed with crispy guanciale and Pecorino Romano. Savory and tasty.

Danish beef ribeye steak, known for its tenderness and bright red color. Recommended to be cooked rare.

Prized Italian Marchigiana breed. Lean but very flavorful and tender. A regional excellence.

Chianina breed beef, the white giant of the central Apennines. Delicate flavor and lean meat, ideal for quick grilling.

Steak from Bavaria (Germany). Well-aged and flavorful meat with good marbling.

Ribeye cut of Romagnola breed, a rustic Italian cattle. Firm and flavorful meat.

Danish beef Florentine steak (with T-bone, fillet, and sirloin). Tender and succulent.

IGP Marchigiana breed Fiorentina steak. A prized cut that combines tenderness and a decisive flavor.

The classic Florentine steak par excellence, from the Chianina breed. Thick cut, to be strictly enjoyed rare.

Florentine steak from Bavaria. Excellent quality meat with good fat infiltration.

Romagnola breed Fiorentina cut. Flavorful and genuine meat, typical of northern Italy.

North American bison meat. Very lean, rich in iron, with a slightly sweet and intense flavor.

Exquisite Japanese Wagyu beef. Famous for its intense marbling (intramuscular fat) that makes it incredibly tender and buttery.

The most tender cut (fillet) of Wagyu beef. A unique gastronomic experience for its softness and flavor.

Black Angus beef, known for its juiciness and rich, persistent flavor.

Selected beef from Canada. Noted for its breeding quality and fiber tenderness.

Grilled Argentine Angus sirloin, served sliced (thin cut). Flavorful and tender.

Beef tagliata served with a rich creamy porcini mushroom sauce.

Grilled beef tagliata dressed with glaze or balsamic vinegar for a sweet and sour contrast.

Beef tagliata enriched with a creamy sauce combining the flavors of porcini mushrooms and truffle.

Beef tagliata served with a creamy truffle sauce, for an elegant and aromatic taste.

Beef tagliata served on a bed of fresh arugula and Pachino tomatoes. A fresh and light classic.

Grilled Argentine Angus tagliata served in thicker slices (thick cut), to keep the center of the meat juicier.

Thick-cut Tagliata served with porcini mushroom sauce.

Thick-cut Tagliata with balsamic vinegar.

Thick-cut Tagliata with truffle and porcini sauce.

Thick-cut Tagliata with truffle cream.

Thick-cut Tagliata with arugula and cherry tomatoes.

Grilled beef fillet. A prized cut of meat, fat-free and very tender.

Beef fillet with a creamy green peppercorn sauce. Smooth flavor with a spicy touch.

Grilled beef fillet glazed with balsamic vinegar.

Beef fillet served with truffle dressing or shavings.

Beef fillet with a rich porcini mushroom and truffle sauce.

Beef fillet with green peppercorn sauce.

Beef fillet with balsamic vinegar.

Beef fillet with truffle.

Beef fillet with truffle and porcini sauce.