Ai Bozzi

An exclusive tasting that combines land and sea flavors. Includes fresh oysters, creative gunkan, red shrimp, and quail eggs with truffle. A refined and varied gastronomic experience.

Fresh oyster served with an aromatic gin-based marinade and a spicy touch of tabasco. A raw appetizer with an intense and decisive flavor.

High-quality cod fillet, breaded and fried until crispy. Accompanied by a mayonnaise flavored with yuzu, a fragrant Japanese citrus.

Prized mollusk seared in a pan, served on a porcini mushroom cream. Enhanced by the unmistakable flavor of truffle.

Fresh seared porcini mushrooms, paired with a rich pecorino cheese and black pepper fondue. A dish that evokes classic Roman cuisine flavors.

High-quality long pasta with fresh crab meat. A delicate and sweet seafood first course.

Tuna steak quickly seared to keep the inside raw. Served with a creative sweet and sour strawberry accompaniment.

Prized Wagyu beef seared and glazed with teriyaki sauce. Served with crispy baby vegetables.

Salmon pieces slow-cooked in oil (confit) for a very tender texture. Served with a sweet and spicy tropical fruit sauce.

Fried or roasted cod for a crispy crust, served on a velvety chickpea cream. A rustic and flavorful combination.

Classic seafood salad with tender octopus, boiled potatoes, and green beans. Dressed with fresh basil pesto.

Prized red shrimp served raw. Accompanied by spicy 'nduja, creamy burrata, and a squid ink garnish.

Fresh raw tuna, hand-cut. Served on a bed of mashed potatoes and garnished with crushed pistachios.

Shrimp wrapped in kataifi pastry (phyllo dough strands) and fried to be super crispy. Served with sautéed vegetables and a citrus mayonnaise.

Small meatballs prepared according to Roman tradition, often with tomato sauce or served plain with wine. Flavorful and tender.

Meatballs made with shredded and fried boiled meat. Accompanied by the classic Piedmontese green sauce and fresh mayonnaise.

An appetizer combining the crunchiness of thin Sardinian bread, the creaminess of burrata, and the saltiness of prized anchovies. Complemented by sweet oven-roasted cherry tomatoes.

Rice slowly cooked and finished with a scampi cream. Enriched by the intense aroma of black truffle.

Large fresh pasta raviolo filled with creamy cheese and spicy Calabrian cured meat. The pasta is colored with squid ink.

Large-format short pasta with a tomato and seafood sauce, inspired by the classic Roman recipe but revisited with fish.

Fresh egg pasta, simply dressed with melted butter, high-quality anchovies, and aromatic wild fennel.

Thick fresh pasta similar to chitarra spaghetti. Dressed with Roman pecorino and black pepper, with the sweet addition of caramelized figs.

Thick durum wheat spaghetti with the traditional Roman sauce made with guanciale, tomato, and pecorino cheese.

Large, flat egg pasta, served with sautéed artichokes and crispy guanciale.

Whole grilled calamari, coated in an aromatic breading flavored with citrus zest.

Salmon fillet, served with black olive powder and a sweet and sour peach sauce.

Tuna seared only on the outside, served with red fruits and a coconut milk sauce for an exotic touch.

Classic fried seafood with shrimp and calamari rings, golden and crispy. To be enjoyed with a squeeze of lemon.

Cod served on a soft potato foam, flavored with porcini mushroom powder and Japanese seaweed.

Traditional meatballs served as a main course. Usually cooked in tomato sauce.

Grilled beef fillet, sliced. Served on a bed of fresh rocket, Grana Padano shavings, and cherry tomatoes.

Lamb meat slow-cooked sous-vide to remain very tender. Accompanied by a potato timbale.

Veal cheek slow-cooked in Shiraz red wine until melting. Served with an aromatic celeriac purée.

A variation of tuna tataki, served with wok-sautéed vegetables and flavorful soy sauce.

A fresh and creamy spoon dessert, with the rich flavor of pistachio and the sweetness of white chocolate.

Artisanal ice cream enriched with a silky chocolate cream (namelaka) and a crunchy hazelnut element.

A deconstructed version of the classic cannolo, served on the plate with a crispy shell, sweet ricotta, and candied fruit.

Leavened dough dessert soaked in rum, served with chantilly cream and fresh berries.

Mango-based dessert, likely a light and fruity sphere or mousse.

Frozen fruit sorbet, refreshing and light. The flavor varies daily.

Buttery shortbread (sablè) garnished with lemon cream and red berries.

A cup of mixed berries served with Marsala-flavored ice cream, a Sicilian fortified wine.

Selection of fresh seasonal fruit, cut into pieces.

Assortment of small cookies for tea or after a meal.

Dense and moist American chocolate cake, served with hazelnut cream and chilled raspberries.

Small warm apple cake served with a scoop of custard ice cream.