トラットリア・モルガーナ

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

Our pasta and beans with homemade maltagliati and seafood

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

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.

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

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

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

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

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

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

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

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

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)

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

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

grilled turbot fish turbot x 100 gr.

grilled Blackspot seabream / ' x 100 gr.

grilled tunafish thon rouge x 100 gr.

grilled swordfish espadon x 100 gr.

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

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

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

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

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

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

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.

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

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)

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

Warm chocolate lava cake

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

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

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

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

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.

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

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.

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

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.

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

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

Aromatic notes: Toasted and cocoa notes. Intensity 9.

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.

Aromatic notes: Floral. Intensity 5.

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

Aromatic notes: cereals and caramel. Intensity 7.

Variety: Arabica. Intensity 9.

Variety: Arabica. Intensity 9.

Variety: Arabica. Intensity 9.

Variety: Vanilla Arabica. Intensity 9.

Variety: Arabica. Intensity 5.