La Carbonara

Squash blossoms stuffed with mozzarella and anchovies, served with a fried artichoke. A classic Roman appetizer featuring crispy batter and creamy, savory filling. Best eaten hot.

Salted cod fillet battered and deep-fried until golden. Crispy on the outside with flaky, savory fish inside. A traditional Roman street food style dish.

Fresh buffalo milk mozzarella served with tomatoes and fresh basil. Soft, milky texture with a refreshing herbal contrast. A simple, cold salad starter.

Meatballs prepared by boiling meat (typically beef) and then frying it for a crispy exterior. Savory and tender inside. A traditional technique known as 'polpette di bollito'.

Thinly sliced cured pork leg aged for three years. Offers a complex, sweet-salty flavor and melt-in-the-mouth texture. Served with either fresh cheese or sweet melon.

Pasta tossed with egg yolk, hard sheep cheese (Pecorino), cured pork cheek (Guanciale), and black pepper. Rich, creamy, and savory. Does not contain cream.

Pasta in a savory tomato sauce with cured pork cheek (Guanciale) and Pecorino cheese. Tangy, salty, and hearty. A pillar of Roman cuisine.

Minimalist pasta dish with a sauce made only from Pecorino Romano cheese and black pepper. Creamy texture from emulsified cheese water, with a spicy pepper kick.