La Pampa

A mixed appetizer including a selection of sliced cured meats, cheeses, and pickled artichokes. Ideal for whetting the appetite with traditional flavors.

A rich sharing platter designed for three people. Includes mixed cured meats and a selection of cheeses accompanied by pears and homemade jam for a sweet and savory contrast.

A classic fresh Italian appetizer with buffalo mozzarella, tomatoes, and basil. Simple and light, it highlights the quality of the ingredients.

Fresh seasonal vegetables coated in a light batter and fried until golden. Crispy outside and tender inside.

A tasting of various types of cheeses served with sweet accompaniments such as pears, walnuts, honey, and tomato jam to enhance their flavor.

Thin slices of aged cured ham, with a savory and delicate flavor. A classic Italian cured meat.

The classic summer pairing of savory cured ham and sweet, juicy melon. Fresh and balanced.

Cured ham served with fresh and creamy buffalo mozzarella. A perfect combination of flavors and textures.

Fresh buffalo milk mozzarella. Known for its soft texture and rich, distinctive flavor.

Fresh spun-paste cheese with a soft and creamy stracciatella center. Sweet and delicate.

Cooked cured sausage, pink in color with an intense and spicy aroma. Sliced thinly or diced.

Very thin slices of smoked beef served raw. Dressed with arugula, cherry tomatoes, croutons, olive oil, and lemon.

Scottona beef (young female cattle) slow-cooked on a rotisserie. Tender and flavorful, served with the day's side dish.

Roasted beef, sliced and usually served pink inside. Simply seasoned with oil, lemon, salt, and pepper.

A variation of classic roast beef enhanced by the intense and aromatic flavor of truffle. A refined dish for lovers of strong flavors.

Slices of toasted bread topped with various ingredients such as fresh tomato, artichokes, and olives. A rustic and crunchy appetizer.

Toasted bread topped with savory sausage, often spread or crumbled on top.

The classic bruschetta with diced fresh tomato, basil, garlic, and olive oil.

Warm bruschetta with a slice of Colonnata Lard on top that melts slightly, releasing a sweet and aromatic flavor.

Toasted bread with melted or spread Gorgonzola cheese, with a distinct blue-veined taste.

Egg pasta served with porcini mushrooms, known for their intense aroma and forest flavor.

Egg pasta with crispy guanciale and seasonal vegetables (asparagus or artichokes), tossed with Pecorino cheese. Savory and tasty.

Special pasta dish of the day, prepared according to the chef's inspiration and available ingredients.

Ear-shaped short pasta served with a creamy saffron and sausage sauce. A rich and colorful dish.

Typical Roman fresh spaghettoni dressed with a cream of Pecorino Romano cheese and abundant black pepper. Simple but with a strong and spicy taste.

A twist on classic Amatriciana with fresh pasta, guanciale, tomato, and pecorino. Flavorful and traditional.

Simple pasta with tomato sauce. A classic dish loved by all, especially children.

Thin egg pasta served with grated or sliced black truffle. An elegant dish with an unmistakable aroma.

A large T-bone steak to share, served on a hot stone. Selected and aged meat to ensure tenderness and flavor.

Beef aged dry for a prolonged period (30-60 days). This process concentrates the flavors and makes the meat extremely tender.

A mixed selection of meats cooked over hot coals for an authentic smoky flavor.

Typical grilled lamb or sheep skewers. Flavorful and appetizing.

Beef skewers enriched with Colonnata lard to keep them moist and flavorful during cooking.

Grilled lamb chops cooked quickly at high temperature. Recommended to eat them with your hands, hence the name 'scottadito' (finger-burning).

Grilled pork sausages, juicy and flavorful.

Pork liver wrapped in caul fat (omento) and seasoned with bay leaf or fennel, grilled. Intense and rustic flavor.

Larger portion of grilled pork liver.

Grilled chicken thighs, crispy skin and tender meat.

Grilled pork ribs (puntine), ideal for gnawing.

Grilled pork chop with bone.

Tender beef fillet served with a porcini mushroom sauce.

Beef fillet cooked with a creamy green peppercorn sauce, slightly spicy and aromatic.

Thin strips of beef sautéed in a pan and served with fresh arugula. A quick and light main course.

Strips of beef cooked with porcini mushrooms for a flavorful, autumnal dish.

Grilled beef, sliced and dressed with a sweet and tangy balsamic vinegar reduction.

Beef tagliata served with sautéed porcini mushrooms.

Classic sliced beef served on a bed of arugula with cherry tomatoes and Grana cheese shavings.

A large and rich hamburger served in a special butter bun with seeds. Topped with crispy bacon and cheddar cheese, accompanied by fries.

Reduced version of the hamburger, served on a plate without a bun or in a small format, with a side of fries.

Boiled whole lobster, served simply to appreciate the natural sweetness of the meat.

Grilled lobster, which imparts a light smoky aroma, served with rice and vegetables.

Lobster Catalan style, served with a fresh salad of tomatoes, sweet red onion, and potatoes.

First course of long pasta with lobster sauce. Price per person, generally for a minimum of two orders.

A generous first course served with a whole lobster.

A unique dish combining surf and turf: a whole lobster and a beef tagliata, with light side dishes.

Luxurious combination of whole lobster and fine Black Angus beef, served with an assortment of side dishes.

Premium crustaceans available only by advance order to ensure maximum freshness.

Boiled escarole then sautéed in a pan with garlic, oil, and chili pepper. Slightly bitter and flavorful.

Simply boiled escarole seasoned with oil and lemon. Light and detoxifying.

Pan-fried broccoli with garlic and chili pepper to enhance its flavor.

Boiled broccoli seasoned with oil and lemon.

Spinach sautéed with butter and Parmesan cheese for a rich and flavorful side dish.

Boiled spinach seasoned simply with oil and lemon.

Selection of seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Classic French fries, golden and crispy.

Potatoes cut into pieces and baked with herbs (such as rosemary).

Whole baked potato in its skin, wrapped in foil. Soft and floury.

Fresh salad with various types of lettuce and raw vegetables.

Simple salad consisting only of fresh lettuce leaves.

Spicy arugula salad and sweet cherry tomatoes.

Grilled or roasted red radicchio from Treviso, with a pleasantly bitter taste.

Whole artichokes cleaned and slowly cooked in a pan with oil, garlic, parsley, and mint. Tender and aromatic.

Red radicchio sprouts served raw and crunchy, dressed with an anchovy, garlic, and vinegar sauce. Typical Roman dish.

Whole or sliced porcini mushrooms roasted to enhance their natural flavor.

Cooked asparagus, usually served with oil and lemon or butter.

Boiled green beans seasoned with oil and lemon or vinegar.