Trattoria Morgana

Ternano

San Venanzo semi-wild pork loin, Monte Peglia piglet, loin, guanciale, wild boar salami, wild boar salamino, and typical chicken liver pâté croutons assortment of typical Umbrian cold cuts and chicken liver paté assiette de charcuterie d' Umbria et paté de fois de poulet

Sautè di Cozze

with Garlic Bruschetta, with oil, parsley, and a little chili pepper. mussels marinara style with oil and garlic bread moules marinières à l'huile et à l'ail avec du pain grille

Polpo in Hummus di ceci al rosmarino

Slow-cooked sous-vide octopus and hummus poulpe avec hummus

Prosciutto e Bufala

buffalo milk mozzarella and Amatrice raw ham raw ham and buffalo's mozzarella cheese jambon crue et mozzarelle de buflonne

Bruschetta con lardo bio di Mangalitza

from semi-wild pigs from the Viterbo area. D.O.L. selection garlic bread with bacon fat pain grille à l'ail avec lard gras

Prosciutto e Melone

Amatrice raw ham with melon ham and melon tranches de jambon cru et melon

Bufala e Alici del Cantabrico e peperoni Umami.

Bufala Campana D.O.P. and "00" Santona Cantabrian anchovies buffalo's mozzarella cheese and Cantabric Sea anchovies mozzarella de buflonne, anchois du Mer Cantabric

Pane a lievitazione naturale e grissini (per persona)

with walnuts, Lariano bread, and natural leavening from Antico Forno Roscioli of via dei Chiavari bread and breadsticks at person pain et grissins par personne

Pappardelle al ragù bianco di cinghiale

hand-cut hand-made large noodles with wild-boar sauce large nouilles de la maison avec sanglier

Gnocchi alla Sorrentina di Bufala

Bufala Campana D.O.P., Gustarosso Sarno round tomatoes, Flaminio extra virgin olive oil hand-made large noodles with roman's broccoli, bacon, black pepper and roman cheese large nouilles de la maison avec lard, broccoli, poivre et tomme de brebis

L' Amatriciana di Morgana I.G.P.

artisanal spaghetti, crispy guanciale from San Venanzo David, Gustarosso Sarno round tomatoes, Deroma I.G.P. Pecorino cheese, and Grana Padano flakes. spaghetti with bacon, black pepper and slides of parmesan cheese spaghettis avec de tomates cerises , lard, bacon, poivre noir et fromage

La Carbonara

Mancini artisanal pasta, S.Venanzo David guanciale, free-range eggs, Deroma I.G.P. Pecorino cheese, black pepper. bacon, egg, black pepper and cheese oeufs, lard, poivre et fromage

Trenette al pesto di rucola

with pine nuts, almonds, garlic, cheese, and Flaminio e.v.o. oil linguini with rocket pesto: pinenuts, almonds, cheese, garlic and oil. avec pesto. roquette, pignons, fromage, amandes, ail et huile.

Spaghetti al Cacio e Pepe

with Deroma D.O.P. Pecorino Romano cheese and freshly ground black pepper with black pepper and roman ewe's cheese avec poivre noir et tomme de brebis

Rigatoni alla "Pajata"

Mancini artisanal pasta with milk-fed veal intestines, tomato, and ewe's cheese pasta quills with offal of milk-fed calves, tomato and ewe's cheese pâtes courtes avec tripes de veau de lait, tomate et tomme de brebis

Pasta e Ceci

Roman recipe with anchovy, garlic, oil, and rosemary and Mancini Turanici spaghetti chick-pea and pasta soup soupe des pois chiches et pâtes

Spaghetti alle vongole veraci e bottarga

with garlic, oil, a little chili pepper, and parsley with wild clams, garlic, oil and parsley spaghetti avec des praires, ail, huile et persil

Spaghetti al tonno fresco**

Mancini artisanal spaghetti with sun-dried tomatoes, capers, and olives, Riviera or Taggiasca specialty spaghetti, with fresh tuna fish, garlic, tomatoes, olives and capers spaghetti thon frais, tomates secs, capres, et olives

Spaghetti al nero di seppia**

Mancini artisanal spaghetti with natural black ink and cuttlefish with natural black cuttlefish sauce avec noir des seiches naturelles

Pasta e Fagioli a "Mare"

Our pasta and beans with homemade maltagliati and seafood

Pollo (allevato all'aperto) alla Cacciatora

pan-fried with garlic, oil, white wine, vinegar, herbs, and olives. chicken, garlic, oil, white wine, vinegar, rosemary and olives poulet avec ail, romarin, vin blanc, vinagre et des olives

Trippa alla Romana

with tomato, chili pepper, pepper, Roman mint, and Deroma D.O.P. Pecorino Romano cheese tripe in tomato sauce and roman ewe's cheese tripes avec sauce de tomate et tomme de brebis.

Coratella d'abbacchio

with onion, white wine, and parsley mixed offal of lamb with white vine and onion fressure d'agneau avec du vin blanc e des oignôns

Abbacchio alla cacciatora

lamb stewed with garlic, oil, white wine, vinegar, rosemary, and a pinch of chili pepper lamb, garlic, oil, white wine, vinegar and rosemary agneau avec ail, romarin du vin blanc et vinagre

Lumache alla romana**

Roman recipe with tomato, garlic, chili pepper, mint. roman snails in tomato sauce, with garlic, chili pepper, and mint. escargot a la romaine avec tomate, graines de fenouil, menthe

(non bollito?) alla Picchiapò

brisket cooked 24 hours at low temperature. Pan-fried with tomato, onion, and olives. rolled veal breast 24 hours slow cooked, with tomato, onion and olives poitrine de veau cuit sous a vide pour 24 heure. Avec tomate, oignon et des olives

Wagyu Giapponese grado di marezzatura A12

simply pan-seared and nothing more Japanese steak. steak de boeuf wagyu. (per Kg.) € 290.00

Costata di Sashi Finlandese

high marbling cooked sous-vide at low temperature and grilled t-bone steak sous a vide cooked and grilled. steak de boeuf cuit sous a vide et grille. (per Kg.) € 49.00

Filetto Danese in crosta di lardo di Mangalitza

grilled, covered with lard from semi-wild pigs from the Viterbo area, D.O.L. selection fillet of beef with fat on toast filet de boeuf avec croûtede lard gras

Abbacchio allo scottadito

grilled lamb chops grilled lamb chops côtelettes d'agneau sur le gril

Ossibuchi CBT alla Milanese

Veal ossobuco slow-cooked for 12 hours with vegetable sauce, wine, and clarified butter. Ossobuco (braised veal shank slice) Ossobuco (tranche de jarret de veau brasée)

Vitello tonnato cotto sottovuoto a bassa temperatura

with our tuna sauce made with anchovies, capers, Dijon mustard, and cucunci (caper flowers) cold veal with home tuna fish sauce and mayonese veau froid a la sauce au thon de la maison

Spigola/Orata*

grilled or boiled seabass / seabream grilled or boiled loup - bar commun/daurade grillè or bouille x 100 gr.

Rombo chiodato o Soaso*

grilled turbot fish turbot x 100 gr.

Pezzogna / Occhione/ Sarago /Pagello/Pagro*

grilled Blackspot seabream / ' x 100 gr.

Trancio di tonno*

grilled tunafish thon rouge x 100 gr.

Trancio di pesce Spada*

grilled swordfish espadon x 100 gr.

Baccalà di Morgana in CBT

with tomato, capers, black olives, onion, and oregano baked salt cod in tomato sauce, olives, capers, onion and oregon morue, à la sauce tomate, aux olives, aux câpres, oignons et orégon

Baccalà Premium ai ferri.

Premium salt cod from the Faroe Islands, served with citronette dressing. Grilled baked salt cod from Faroe Islands morue, grille avec citronette

Ostrica e cipolla brasata di Tropea

slow-cooked concave gigas oyster and braised red onion strands slow cooked oyster and braised red onion huitre sous a vide et oignon rouge braisé

Pasta e Ceci

Roman recipe with anchovy, garlic, oil, and rosemary and Mancini Turanici spaghetti chick-pea and pasta soup soupe des pois chiches et pâtes

Maccheroni alla "Pajata"

Mancini artisanal pasta with milk-fed veal intestines, tomato, and ewe's cheese pasta quills with offal of milk-fed calves, tomato and ewe's cheese pâtes courtes avec tripes de veau de lait, tomate et tomme de brebis

Filetto danese al pepe rosa e verde

cream and brandy flavored cream, on toasted bread. Danish fillet of be with cream, brandy, pink and green pepper filet de boeuf á la crème avec du poivre vert, rosè et brandy

Costata di Scottona marezzata Baltica ai ferri

very tender ribeye cooked sous-vide at low temperature and grilled t-bonde steak sous a vide cooked and grilled. steak de boeuf cuit sous a vide et grille.

Bistecca di tonno fresco al sesamo

slow-cooked, seared and served with Teriyaki sauce with dry Marsala and honey tunafish and pistachios powder thon rouge et poudre de pistaches

Verdure cotte di stagione

chicory, turnip greens, or spinach boiled in salted water. (dressing served separately) boiled vegetables (Chicory, turnip tops, swiss chard or spinach) légumes buillis (Chicorée, pousses de navet, bettes ou epinards)

Patate arrosto

baked with garlic, oil, and rosemary roast potatoes pommes de terre rôties

Cicoria "strascinata"

sautéed in a pan with garlic, oil, and chili pepper stir fried Chicory with garlic,oil and chili pepper Chicorée sauté avec aïl, huile et piment

Insalata Caprese di bufala

tomato, and buffalo milk mozzarella tomato and buffalo's mozzarella cheese mozzarelle de buflonne et tomate

Fagioli "co' le catiche"

Roman specialty with pork rind, tomato, sage, garlic, and cannellini beans stir-fried beans with tomato sauce and pork skin haricots in sauce de tomate, couenne de porc et sauge

Peperoni arrostiti

baked, peeled, and seasoned with oil and garlic. sweet peppers in oil and garlic poivrons avec huile et ail.

Carciofo alla Romana

stewed with garlic, oil, and mint artichoke roman style (filled with garlic, mint & stewed) artichauts à la romaine (etouffes a la mente et al'ail)

Vignarola

With broad beans, artichokes, San Venanzo bacon, peas, fresh onions, lettuce, mint, white wine With broad beans, artichoke, San Venanzo bacon, peas, fresh onions, lettuce, mint, white wine Aux fèves, bacon San Venanzo,artichauts, petits pois, oignons frais, laitue, menthe, vin blanc

Tiramisù

sponge cake, zabaglione cream, whipped cream, mascarpone, espresso coffee, S.Marzano tomatoes and cocoa powder. sponge cake, egg-nog-cream, coffee and cacao pain de gènes, sabayon,crème fouettée, café et cacao

Panna cotta

spoon dessert, with caramel, berry, or chocolate topping cream pudding with caramel or dark chocolate crème cuite avec caramél ou chocolat

Creme Caramel

spoon dessert, with milk, eggs, Strega liqueur and caramelized sugar caramel custard flan au caramel

Crostata del giorno

with our homemade butter shortcrust pastry and Locanda la Posta artisanal jams home made fruit jam pie hand made with fresh butter tarte de confiture de la maison

Crema Catalana

egg and cinnamon with nutmeg and caramelized raw cane sugar Catalana style cream crème Catalane

Cheesecacke del giorno

digestive biscuit base, cream cheese and vanilla, and flavored cream of the day cheesecacke cheesecacke

Tozzetti e vino Aleatico

typical hazelnut biscuits from Viterbo served with Aleatico di Gradoli home-made traditional hazelnut biscuits served with sweet local wine biscuits de la maisn aux noisettes avec verre de vin doux tipic de la region

Soufflè al cioccolato

Warm chocolate lava cake

Semifreddo allo zabaione e caffè

homemade and served with chocolate topping and coffee biscuit egg-nog and coffee parfait parfait au café et sabayon

Tartufo fatto in casa

with Belgian chocolate and cream Belgian chocolate tartufo ice cream with whipped cream truffle ou chocolat belge et crème

Zuppa Inglese

Bourbon vanilla pastry cream, dark chocolate, Alkermes liqueur, and whipped cream. Trifle Trifle

Mono origine Congo organic

Congo organic is a soft organic coffee with notes of toasted cereals, hazelnut aromas, and a light fruity character. Intensity 7.

Mono origine Perù organic

Welcome to the most remote Peruvian regions, where perfect natural conditions meet meticulous care from farmers located on the high slopes of the Andes in this organic blend. Intensity 6.

Mono origine Guatemala

Coffee with intense notes of cereals and malt, balanced by an elegant bitterness and a silky texture. Intensity 6.

Mono origine India

From exotic fields, among spices and fruit trees, comes this blend that carries the aromas of India, to be enjoyed as Ristretto or Espresso. Intensity 10.

Mono origine Colombia organic

A sweet and balanced coffee, with notes of toasted cereals and red fruits. Intensity 6.

Mono origine Brazil organic

Savor the taste of Brazil's hills and savannas and discover this sweet, velvety coffee blend, enriched with delicate and renowned yellow Bourbon Arabica beans. Intensity 4.

Mono origine Indonesia certificato Fairtrade

Aromatic notes: Notes of aromatic wood and malted cereals. Intensity 9.

Intenso

Aromatic notes: Intense toasted notes of cocoa. Intensity 8.

Ristretto

Aromatic notes: Toasted and cocoa notes. Intensity 9.

Decaffeinato espresso

The natural method for an authentic espresso. Intense yet decaffeinated coffee, revealing notes of cocoa and toasted cereals in the cup with excellent persistence. Intensity 7.

Finezzo

Aromatic notes: Floral. Intensity 5.

Espresso alla Vaniglia

A vanilla-flavored espresso with a silky consistency. Intensity 7.

Espresso alla Caramello

Aromatic notes: cereals and caramel. Intensity 7.

Caffè corretto

Variety: Arabica. Intensity 9.

Cappuccino

Variety: Arabica. Intensity 9.

Latte macchiato

Variety: Arabica. Intensity 9.

Cappuccino al caramello con schiuma fredda di latte e gelato alla vaniglia

Variety: Vanilla Arabica. Intensity 9.

Caffè Americano

Variety: Arabica. Intensity 5.

Tè, Camomilla, infusi e tisane