Necci dal 1924

Toast with avocado cream (guacamole), pan-seared egg and chia seeds. A fresh and nutritious appetizer, creamy texture with the crunch of toasted bread.

Cold soup based on tomato and raw vegetables, served with fresh buffalo mozzarella and crunchy croutons. A refreshing dish with a summer flavor.

Fried anchovies with a flavorful breading, served with savory pecorino cheese and fresh rocket. A crispy and tasty seafood appetizer.

Thin slices of raw swordfish served with a fresh salad of fennel and oranges. A light and aromatic dish, typical of Mediterranean cuisine.

Fried chickpea patties, similar to falafel, accompanied by Parma ham, greens and Greek yogurt sauce. A mix of Middle Eastern and Italian flavors.

Soft vegetarian eggplant meatballs, served with a classic tomato sauce. Homestyle flavor and tender texture.

Knife-cut raw ombrina fish, seasoned with fresh fruit and exotic sauce. A delicate appetizer with sweet and sour notes.

Diced raw tuna, seasoned with savory capers and sweet onion. Enriched with a fruity sauce. Fresh and flavorful.

Fresh whole wheat pasta cut into irregular shapes, with Genoese pesto, green beans, and potatoes. A classic of Ligurian tradition.

Hollowed long pasta with tomato sauce, crispy guanciale and pecorino cheese. One of the iconic dishes of Roman cuisine, rich and decisive flavor.

Fresh ear-shaped pasta, with savory sausage and broccoli. Creamed with pecorino cheese for a creamy texture.

Soft handmade potato gnocchi, with sea prawns and sweet pumpkin. A first course that combines land and sea flavors.

A variation of the classic gricia (pecorino and guanciale) enriched with the sweetness of figs. Short, wide pasta that holds the sauce well.

Seafood twist on amatriciana, prepared with fresh tuna instead of guanciale. Served with large-format pasta.

Long pasta with fresh clams, delicate zucchini flowers and crunchy pistachios. A refined dish with marine and vegetable flavors.

Short ribbed pasta with a ragù of prized beef (fassona). Topped with stracciatella, a fresh and creamy cheese.

Fresh egg pasta with a cream of pecorino cheese and black pepper, enriched with the intense aroma of black truffle.

Breaded and fried chicken cutlet, crispy and golden. Served with homemade French fries. A simple and tasty dish.

Cooked salmon fillet, served with a seed crust and accompanied by vegetables and sweet and sour sauce. Rich in omega-3 and contrasting flavors.

Tuna slice quickly cooked on the outside and raw inside (tataki). Served with fresh salad and fruity sauce.

Aged beef cut into strips after grilling. Served with sautéed chicory (bitter and spicy).

Prized Piedmontese breed beef, tender and lean, grilled and sliced. Accompanied by French fries and classic sauces.

Whole roasted quail, delicate and flavorful meat. Served with a nutritious side of fine lentils.

Swordfish slice stewed with tomato, olives, and capers. A typical Sicilian dish rich in Mediterranean flavors.

Octopus tentacles roasted until crispy on the outside. Served on a sweet puree with bitter greens and creamy cheese.

Mixed fried fish and vegetables in a light batter. Crispy and flavorful, usually served with lemon or tartar sauce.

Abundant single dish for brunch including eggs, bacon, sweet and savory carbohydrates. Includes a Mimosa cocktail.

Classic cheeseburger served in a bun with a side of potatoes. Hearty and juicy.

Meat-free alternative to the hamburger, made with plant-based ingredients. Served with French fries.

Fresh and crunchy salad with thinly sliced fennel and orange segments. Light and digestive.

Classic mixed salad with fresh tomatoes. Simple and healthy side dish.

Blanched leafy green vegetables then sautéed with garlic, oil, and chili pepper. Typical Roman side dish with a bitter and decisive flavor.

Hand-cut and fried potatoes, crispy on the outside and soft on the inside.

Sautéed broccoli rabe, typical of Southern Italian cuisine. Slightly bitter and spicy flavor.

Selection of pecorino cheeses or cured meats served on a platter. Ideal for sharing as an appetizer or aperitif.

Specific selection of high-quality pecorino cheeses. Intense and characteristic flavor.

Selection of artisanal cured meats from Umbria. Includes varieties of salami and hams.

Sweet and long-aged raw ham. Thinly sliced, it melts in your mouth.

Fried calamari rings in crispy tempura-style batter. Served with potatoes.

Mixed vegetable dish with chickpea cream (hummus), Sicilian chickpea fritters (panelle) and sweet and sour vegetable stew (caponata).

Large mixed platter with a selection of cured meats, cheeses and buffalo mozzarella. Perfect for a complete tasting.

Selection of vegetable preparations and cheeses (or vegan alternatives) served on a platter.

Tequila-based cocktail with citrus and fruity notes, topped with beer for a refreshing touch.

Tropical and complex rum-based cocktail, with the sweet flavor of banana balanced by the bitterness of Campari and spices.

Elaborate cocktail that combines vodka and smoky mezcal with sweet notes of almond (amaretto) and red fruits.

Elegant twist on the French 75 with gin and champagne, enhanced by a spicy note of ginger and decorated with meringue.

Bold and spicy cocktail with infused tequila, mezcal and a spicy chili note. Complex aromatic profile.

Bourbon whiskey-based drink, characterized by the fruity flavor of blackberries and the floral scent of lavender.

Fresh and aromatic cocktail based on apple distillate (Calvados) and elderflower liqueur. Served with a biscuit.