Il Giubileo

A selection of fresh seafood specialties, which may include seafood salad, crustaceans, and marinated or cooked fish. A light and flavorful start to the meal.

Mussels and clams sautéed with olive oil, garlic, parsley, and white wine. Served with its flavorful broth, excellent with toasted bread.

Slices of aged prosciutto crudo served with fresh, juicy buffalo mozzarella. A classic Italian pairing that balances the saltiness of the cured meat with the sweetness of the cheese.

A refreshing summer appetizer of sweet melon and salty prosciutto crudo. A simple yet perfect contrast of flavors.

A mixed platter of sliced Italian cured meats and assorted cheeses. Ideal for sharing and accompanying with bread or focaccia.

Fresh salad with sliced tomatoes, mozzarella, and basil, dressed with extra virgin olive oil. The colors recall the Italian flag.

Creamy risotto prepared with a delicate langoustine sauce. The flavor is sweet and refined, with a velvety texture.

Rich risotto with mixed seafood such as mussels, clams, squid, and shrimp. A dish that captures all the flavor of the sea.

A 'surf and turf' risotto that combines the earthy, aromatic flavor of porcini mushrooms with the sweetness of shrimp.

Risotto prepared with squid ink, which gives the dish a characteristic black color and an intense sea flavor.

A twist on the Roman classic with the addition of small squid. The creaminess of the pecorino and pepper blend with the flavor of the seafood.

Long pasta sautéed with clams, oil, garlic, and parsley. An essential and much-loved seafood pasta dish.

Thin egg pasta with shelled mussels and pecorino romano cheese. A bold and savory combination.

Fresh pasta (choice of tagliolini or gnocchi) served with an abundant mixed seafood and crustacean sauce.

Short pasta with a creamy salmon sauce, often enriched with cream and a touch of tomato. Soft and delicate flavor.

Thick fresh pasta, similar to spaghetti, with sea bass fillets and fresh cherry tomatoes. A light and fragrant dish.

Short, hollow-shaped pasta served with shrimp and diced zucchini. A sweet and delicate dressing.

Large macaroni served with a rich mixed fish, seafood, and tomato sauce. A hearty and flavorful dish.

Whole fish (sea bass or sea bream, depending on availability) simply grilled. Crispy skin and soft, light white meat.

Whole fish baked and completely covered in a sea salt crust, which keeps the meat extremely moist and flavorful without adding fat.

Fillet of turbot baked, covered with thin slices of potato that become crispy during cooking.

A mixed selection of grilled fish and crustaceans. Perfect for tasting different varieties of fish.

Whole squid cooked on the grill, dressed with a drizzle of oil and lemon. Tender with a light smoky flavor.

Squid stewed slowly in tomato sauce with black olives and capers. A traditional, very flavorful, and tender dish.

Prized crustaceans grilled and served in their shells. The meat is sweet and firm, enhanced by simple cooking.

Prawns sautéed and flambéed with cognac, creating an aromatic and refined sauce.

Long, hollow pasta with a tomato sauce, crispy guanciale, pecorino romano, and a touch of pepper. A pillar of Roman cuisine.

Short pasta served with an egg cream, pecorino cheese, black pepper, and crispy guanciale. Rich, savory, and creamy.

Fresh pasta filled with an aromatic porcini mushroom and truffle sauce. A dish with an intense forest aroma.

Egg pasta tossed with melted butter and Parmigiano Reggiano until a velvety cream is formed. Sweet and milky taste.

Fettuccine served with sautéed porcini mushrooms. A simple dish that enhances the prized flavor of the mushrooms.

Fusilli with tomato, melted mozzarella, and basil. Often baked for a stringy effect.

Pasta with a creamy white sauce made from four different cheeses. Very rich and flavorful.

Pasta with tomato sauce, fried eggplant, and salted ricotta or mozzarella. A dish with Mediterranean flavors.

Considered the ancestor of Carbonara and Amatriciana, it's pasta with pecorino, pepper, and guanciale, without eggs or tomato.

A signature dish of Rome, prepared with a pecorino romano cream and abundant freshly ground black pepper.

Beef steak grilled. Served simply to enhance the flavor of the meat.

The most tender and lean cut of beef, grilled or pan-seared. Melts in your mouth.

Thin slices of veal, floured and sautéed, served with a fresh lemon sauce or an aromatic white wine sauce.

Thin strips of beef quickly sautéed, served with fresh arugula or sautéed mushrooms.

Grilled lamb chops, called 'scottadito' (finger-burning) because they are meant to be eaten very hot with your hands.

Fresh mixed seasonal salad.

Fresh vegetables available seasonally, usually sautéed or boiled.

Whole artichoke, cleaned and cooked upside down with garlic, parsley, mint, and oil. Soft and very flavorful.

Fresh raw vegetables (such as celery, carrots, fennel) served with a small bowl of olive oil, salt, and pepper for dipping.

An artistic arrangement of mixed fresh sliced fruit, served for one person.

Cup of fresh fruit cut into pieces, often dressed with lemon juice and sugar.

Slices of fresh pineapple served plain.

House desserts available daily, such as tiramisu, panna cotta, or cakes.