Al Ceppo

Thin slices of raw scorpionfish, served with pomegranate seeds and a lime-flavored mayonnaise. A fresh and delicate seafood appetizer.

Cooked octopus, sliced very thinly, dressed with crunchy almonds, fresh celery, and a touch of chili pepper. Tender texture with a spicy note.

Cod fillet fried in a golden saffron batter, accompanied by a sweet red onion compote. A pleasant contrast between the savory fried fish and the sweetness of the onion.

Fine cured meat similar to prosciutto crudo, served with local fried specialties: meat-stuffed olives and fried cream cubes. A classic mixed appetizer of tradition.

Thin slices of smoked duck breast served on a fresh salad with pears and walnuts. A dish combining smoky, sweet, and crunchy flavors.

Low-temperature cooked egg with a liquid yolk, served on a Parmesan cheese cream and garnished with prosciutto powder and truffle. Rich, creamy, and flavorful.

Layered composition with zucchini flowers and fresh buffalo mozzarella, accompanied by a cold pepper sauce. A light and colorful vegetarian appetizer.

Warm and hearty lentil soup, served with toasted rosemary bread. A rustic traditional dish.

Creamy risotto cooked with prized saffron, garnished with glazed sweetbreads (delicate offal). A refined first course with an intense flavor.

Thin, fresh long pasta dressed with butter and shavings of prized white truffle. A luxurious dish with an unmistakable aroma of the forest.

Small soft gnocchi (made with choux pastry) baked with cheese and porcini mushrooms. A warm and comforting dish.

Fresh pasta stuffed with sweet pumpkin, dressed with brown butter, aromatic sage, and a reduction of local red wine. Balance between sweet and savory.

Large egg pasta dressed with a white ragu of rabbit meat, olives, and sun-dried tomatoes. A dish with decisive Mediterranean flavors.

Large-format short pasta dressed with a sauce of fish (red mullet) and flavorful capers. Intense and savory sea flavor.

High-quality thick spaghetti dressed with smoked butter, small squid, lemon zest, and bay leaf. An aromatic and unique first course.

Pork fillet "saltimbocca" Roman-style with chanterelles and chestnut cream

Sliced duck breast served pink, accompanied by seasonal fruit (persimmons and grapes) sautéed in butter. Sweet and sour combination.

Boneless rabbit roast stuffed with aromatic herbs, typical of the Marche region, served with oven-roasted peppers. Flavorful and traditional.

Raw beef, hand-chopped, dressed with bread and olive crumbs, goat cheese, and caper leaves. A fresh main course for raw meat lovers.

Slice of prized marinated and grilled fish, served with salicornia (sea asparagus) and cherry tomatoes. Fish with firm and flavorful flesh.

Fish soup "guazzetto" style with baby squid and clams. To be enjoyed with a spoon, intense sea flavor.

Stuffed cuttlefish with vegetables (chard), served with a colorful garnish of turnips and spiced mayonnaise. A creative and light dish.

Freshly grilled anchovies, served hot with a salad of aromatic herbs. A simple and tasty traditional seafood dish.

Large grilled prawns, served with an avocado cream or fresh tartare. Sweetness of the crustaceans combined with the creaminess of the avocado.

Breaded and grilled cuttlefish, served on a bed of cooked bitter salad and sun-dried tomatoes. Interesting contrast of textures and flavors.

Fresh fish of the day cooked in the oven with Mediterranean side dishes or simply grilled. The price indicated is per 100g.

Whole spring chicken flattened and cooked under a weight (brick) on the grill. Crispy skin and juicy meat.

Grilled lamb chops to be eaten by hand, served with sautéed vegetables. Intense and characteristic flavor.

Veal meat made crispy during cooking, served with sliced porcini mushrooms. A unique meat main course.

Mixed grilled pork including ribs, sausage, and pancetta, served with bruschetta bread with olive oil. A rustic and very flavorful dish.

Prime cut of grilled veal, served with roasted potatoes. A classic tender meat main course.

Grilled beef fillet, served sliced, dressed with aromatic oil and potatoes cooked in ash. Lean and very tender meat.

T-bone steak, grilled. Rich and succulent flavor, ideal for red meat lovers.

Large T-bone steak from young female cattle (scottona). Cooked rare on the grill. The price is per 100g.

Catalonian chicory sprouts served raw with a sauce of anchovies, garlic, and vinegar. A fresh, crunchy, and savory Roman side dish.

Green leafy vegetables cooked and sautéed in a pan with garlic and chili pepper, or boiled and dressed with lemon. A simple and healthy side dish.

Special variation of sautéed broccoli rabe, prepared according to a traditional local recipe.

Mixed salad of field herbs served with salted anchovy fillets. A fresh side dish with a savory note.

Whole artichokes slowly cooked with oil, garlic, parsley, and mint. Tender and very aromatic.

Fresh stretched-curd cheese made with buffalo milk. Served whole, it has an elastic consistency and a soft, milky center.

Mixed platter of cheeses of various ages, accompanied by artisanal jams and honey to enhance their flavors.