PER ME - Giulio Terrinoni

A small fish burger enriched with an algae-flavored mayonnaise. The bacon adds a crispy, smoky note, while the sweet and sour onion balances the flavors. A rich and modern bite.

The cuttlefish is finely sliced to resemble tagliatelle, served raw or lightly seared. Dressed with sweet dried figs, fresh pomegranate, and a hint of mustard for a unique flavor contrast. A delicate dish with sweet and spicy notes.

A reinterpretation of the classic Roman dish, using monkfish instead of meat. Cooked with tomato, mint, and pecorino according to local tradition. It has a soft texture and an intense, savory flavor.

Marinated salmon fillet served with crunchy pickled vegetables (giardiniera). Accompanied by a yogurt sauce that adds freshness and acidity. A fresh and light appetizer.

Small gnocchi likely made with cuttlefish dough or flavored with it. Served with a seafood ragù and 'nduja, a spicy Calabrian spreadable salami. A first course with a bold sea flavor and a spicy note.

Tender cooked octopus paired with potatoes, a classic of Mediterranean cuisine. Lime adds freshness and smoked paprika adds depth to the flavor. Usually served warm.

Stuffed pasta filled with cod pulp. Dressed with an arrabbiata sauce, i.e., tomato, garlic, and chili pepper. It combines the delicacy of fish with the bold character of the Roman condiment.

A flan or pie that combines potatoes and whipped salt cod. Served with a reinterpretation of bagna cauda, a Piedmontese sauce based on garlic and anchovies. Soft and flavorful, refined comfort food.

A velvety chickpea cream flavored with cumin. Enriched with raw or lightly seared red prawns that add sweetness. A dish to be enjoyed with a spoon, warm and enveloping.

Sea bream fillet cooked in parchment to preserve its juices and aromas. Served with a base or accompaniment that recalls traditional fish soup. White fish with a delicate flavor and firm flesh.

Stuffed pasta with broccoli rabe, a vegetable with a slightly bitter taste. Dressed with anchovy sauce for savoriness and prized black truffle. An elegant dish with flavors of land and sea.

Lamb meat cooked with the typical aromas of porchetta (fennel, garlic, pepper). Accompanied by potatoes, sweet onions, and an aromatic tarragon sauce. Tender and very flavorful meat.

A quick formula that allows you to choose three dishes from the 'Tappi' list. Ideal for a light lunch or to taste different specialties. Includes three courses.

An intermediate tasting journey with five 'Tappi' chosen from the menu. Allows for a deeper exploration of the chef's cuisine. Recommended for enjoying the meal at a leisurely pace.

The complete experience that includes ten different 'Tappi'. A culinary journey through all the menu offerings. Perfect for those who want to taste everything without compromise.

A generous and crispy mixed fry. Includes a selection of crustaceans, mollusks, fish, and seasonal vegetables. Dry and light, ideal for sharing or as a main course.

Salt cod slowly cooked in oil at low temperature for a very soft consistency. Served with a mousse of the same fish, crispy artichoke chips, and fresh notes of herbs and citrus. A refined and delicate dish.