Lo Convento

A rich platter of selected Italian cured meats and cheeses. Includes varieties of aged meats and sheep's milk cheeses served with sweet jams for contrast. Perfect for sharing.

Raw Fassona beef, hand-chopped. Seasoned with fresh ingredients and smoked pecorino cheese for a bold flavor. A fresh and delicate dish.

Fried eggplant pie, tomato, mozzarella, and parmesan. Soft and flavorful, baked. A classic of Italian cuisine.

Small meatballs slow-cooked in tomato sauce. Served with crispy bread for dipping. A rustic and comforting dish.

Cold salad with various seafood such as calamari, shrimp, and mussels. Dressed with oil, lemon, and parsley. Fresh and light.

Fresh mussels sautéed in a pan with oil, garlic, and parsley, often with a touch of pepper. Served with their flavorful sauce. To be eaten with hands or bread.

Salmon fillet dry-cured for a firm and flavorful texture. Accompanied by fresh salad and sweet-sour notes of red berries.

Fried baby octopus, floured and fried until crispy. Salty and tasty, ideal as a hot appetizer. Similar to fried calamari but smaller.

Whole grilled squid, tender and lightly smoked. Served with a side of sweet and sour vegetables (caponata) and herb sauce.

Fried cod (salted fish) and potato fritters. Served on a thick Tuscan bread and tomato soup. A mix of sea and land flavors.

A large slice of toasted bread seasoned with fine ingredients. The creaminess of stracciatella meets the saltiness of anchovies and the freshness of tomato.

Dry ring-shaped bread, softened with water and seasoned. Enriched with buffalo mozzarella, colorful cherry tomatoes, and aromatic pesto. A typical dish from Southern Italy.

Cornmeal cooked until it becomes a thick cream. Seasoned with a rich red sauce of pork (ribs and sausages). A very hearty winter dish.

Layered baked pasta without tomato, with a white sauce. Rich with Umbrian sausage, mushrooms, and fragrant truffle. Creamy and flavorful.

Large-format short pasta with traditional Roman sauce. The sauce is made with crispy guanciale, tomato, and pecorino. Salty and slightly spicy.

Twisted fresh pasta served with a hare meat sauce. The flavor of the meat is intense and wild, slow-cooked in wine and tomato.

Creamy risotto cooked with crustacean broth and whole or chopped langoustines. Sweet and delicate seafood flavor.

Fresh pasta with an original land-sea sauce. It combines the saltiness of mussels, the sweetness of broccoli, and the decisive flavor of pecorino cheese.

Large-format pasta with fresh white fish sauce. Enriched with sweet cherry tomatoes, basil, and crunchy pine nuts. A balanced Mediterranean dish.

Long, thin pasta served with fresh clams, garlic, oil, and parsley. A classic simple seafood dish, yet rich in flavor.

Premium grilled beef. You can choose between sliced meat or whole fillet, with a rich (truffle) or fresh (arugula) dressing. Served rare or medium.

Milk-fed lamb chops quickly grilled at high temperature. The meat is tender and flavorful, to be eaten piping hot with your hands ('scottadito').

Typical Umbrian pork sausages grilled. They have a spicy and rustic flavor. Succulent and smoky.

Grilled Sheep Meat Skewers

Roast suckling pig with crispy skin and tender meat. Slow-cooked in the oven with herbs and served with roast potatoes.

Fresh whole fish (sea bass or sea bream) cooked as desired. Grilled for a light flavor or coated with crispy baked potatoes.

Fish fillet stewed with tomato, olives, and capers. The fish remains soft and absorbs the flavors of the sauce.

Mixed fried squid rings and shrimp. Crispy outside and soft inside, served with lemon. A classic seafood dish.

Artichokes cooked according to Roman tradition or 'alla giudia' (fried). Vegetable with a characteristic flavor, slightly bitter and sweet.

Chicory sprouts served raw in a salad. Dressed with an anchovy, garlic, and vinegar sauce. Crunchy and refreshing.

Potatoes cut into pieces and roasted in the oven with rosemary and oil. Crispy and golden.

Potato sticks fried in hot oil. Salty and crispy, the most classic side dish.

Dark leafy green vegetable, boiled and sautéed in a pan with garlic and chili pepper. A strong bitter flavor, typical of Roman cuisine.

Fresh cheese cake on a crunchy biscuit base. Garnished with berry sauce. Sweet, creamy, and slightly tart.

The most famous Italian dessert, made with ladyfingers soaked in coffee, mascarpone cream, and cocoa. Soft and velvety.

Small chocolate cake served warm, often with a molten center. Intense chocolate flavor, ideal for those with a sweet tooth.

Traditional shortcrust pastry tart filled with fruit jam or cream. Simple and genuine, like homemade.

Soft sweet bun cut in half and generously filled with fresh whipped cream and hazelnut cream. A true bomb of sweetness.