IL LOCALE

A complete gastronomic journey celebrating traditional Roman cuisine. Includes a selection of appetizers, iconic first courses like cacio e pepe, a revisited main course, and dessert. Ideal for tasting local specialties in a single meal.

Pork cheek cooked at low temperature to be extremely tender and juicy. Accompanied by the sweet flavor of potatoes and the slightly bitter note of crispy fried chicory.

A modern take on the classic Roman dish. Stuffed veal rolls, enriched with fine butter and lightly battered fried sage.

Seared tuna fillet with a pistachio crust. Served with teriyaki sauce for a sweet, savory, and umami touch.

Beef meat sliced after cooking, served with an eggplant-based sauce. Succulent and flavorful, typically served rare or medium.

Roman pinsa seasoned with 'nduja, a spicy spreadable salami typical of Calabria. Rich and decidedly spicy flavor.

Vegetarian pinsa with fresh cheeses and seasonal vegetables. A light and fresh option.

Red pinsa without cheese, seasoned with intense Mediterranean aromas such as roasted garlic, capers, and chili pepper. Flavorful and fragrant.

The house specialty. Pinsa with guanciale (cured pork jowl) deglazed with wine and red onion. A robust and enveloping flavor.

Mixed oven-roasted vegetables, served with crispy bread and a dressing seasoned with vinegar and mustard.

Classic potatoes cut and oven-roasted until golden. Soft inside and crispy outside.

Traditional sweet and sour dish based on fried eggplant and other vegetables such as celery and tomato. Rich in flavor.

Stewed flat green beans with fresh cherry tomatoes and a touch of spicy chili pepper.

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