All'Arancio d'Oro da Cialfi

Piedmontese tomino cheese served warm and melted, enriched with black truffle shavings. Rich, milky, and aromatic flavor. Excellent for spreading on bread.

A slice of toasted bread topped with fresh stracciatella cheese, sweet cherry tomatoes, and savory Cetara anchovies. A crispy appetizer balancing sweetness and savoriness.

Fried zucchini flowers in batter. Usually stuffed with mozzarella and anchovies or served plain. Crispy outside and soft inside.

Raw artichokes finely sliced and dressed with oil, lemon, and parmesan shavings. A fresh, crunchy, and light dish.

Artichoke served with a fondue sauce of Storico Ribelle cheese and truffle. A rich, wintery combination with intense flavors.

Sliced cured raw ham from mountain areas. Savory flavor and a texture that melts in your mouth.

Slow-cooked egg with a liquid yolk, served with artichokes and pan-fried guanciale. A mix of creamy and crunchy textures.

Prestigious Iberian black pork ham. Known for its marbled fat and deep, complex hazelnut flavor.

Quality anchovies served with fresh butter curls and bread. A classic, simple, yet very flavorful appetizer.

Grilled octopus tentacles until crispy, served with carrot cream or side. Smoky and sweet flavor.

Small squid stewed with slightly bitter wild chicory. A dish that combines sea and land.

Alternating layers of squid and artichokes, fried to a crispy, golden consistency.

Clams sautéed with oil, garlic, parsley, and white wine. Eaten by extracting the shellfish and dipping bread in the sauce.

Raw red prawns lightly marinated. Sweet and delicate meat that melts in your mouth, considered a delicacy.

Short pasta served with tomato sauce, crispy guanciale, and pecorino cheese. One of the pillars of Roman cuisine, flavorful and bold.

Soft potato gnocchi served with a simple tomato sauce and fresh basil. A comforting and traditional dish.

Short pasta with guanciale, pecorino romano, and black pepper. It's like Carbonara without egg or Amatriciana without tomato.

Pasta with a cream of egg yolk, pecorino romano, and crispy guanciale. Rich, creamy, and peppery.

Fresh egg pasta tossed with pecorino cheese and abundant black pepper. Spicy and savory flavor with a creamy sauce.

Soup prepared daily with seasonal ingredients. Ask your waiter for today's details.

Short pasta served with mussels and pecorino cheese. An unusual combination that unites the savoriness of the sea with that of aged cheese.

Large paccheri pasta served with prized prawns and cherry tomatoes. Light sauce that enhances the flavor of the crustaceans.

Classic seafood dish with spaghetti, clams, garlic, and oil. Delicate sea flavor, often served 'in bianco' (without tomato).

Large format pasta with sea bass pulp and grated bottarga (dried fish roe), which provides an intense, briny flavor.

Fine wheat spaghetti with raw or lightly seared sea urchin pulp. Very intense and characteristic sea flavor.

Whole squid stuffed with provola cheese and eggplant, then baked or pan-fried. Soft and stringy inside.

Fresh raw tuna, knife-cut and seasoned. Delicate flavor, served fresh, often with citrus or avocado.

Mixed floured and fried fish and crustaceans. Crispy, dry, and golden, usually served with lemon.

Sea bass fillet baked with a crispy crust (often potato or bread). Soft and flavorful white meat.

Small fish meatballs cooked in a Mediterranean sauce of tomato, olives, and capers. Savory and homemade taste.

Whole fresh grilled fish. The variety depends on the daily market availability. The price is calculated per kilogram.

Selection of grilled crustaceans (prawns, langoustines, lobsters). Price is per kilogram.

Whole squid cooked on a hot grill. Lightly smoked and tender, dressed with oil and lemon.

Whole artichoke prepared in two classic styles: 'alla giudia' (fried and crispy) or 'alla romana' (stewed with mint and garlic).

Endive (scarola) sautéed in a pan with black olives and capers. Bitter and savory taste.

Assortment of fresh seasonal vegetables, usually grilled or boiled.

Green asparagus steamed or boiled, served with oil and lemon or butter.

Boiled green beans simply dressed with extra virgin olive oil.

Leafy green vegetables (like spinach or chicory) previously boiled and then sautéed with garlic and chili pepper.

Fresh salad with lettuce, tomatoes, and other raw vegetables. Light and refreshing.

Potatoes served as a side dish, choose between crispy fries or roasted in the oven with rosemary.

Famous Italian layered dessert with coffee-soaked ladyfingers, mascarpone cream, and unsweetened cocoa powder.

Dessert similar to crème brûlée, with a custard base and a crunchy caramelized sugar crust on top.

Small chocolate cake served warm with a liquid salted caramel filling, accompanied by ice cream.

Spoon dessert made with cream, sugar, and gelatin. Silky texture, served with berry or caramel sauce.

Selection of creamy homemade ice creams or fruit sorbets.

Tasting plate with four varieties of cheese, often served with honey or jams as a savory finish.

Bottle of mineral water, available still or sparkling.

Carbonated soft drinks like cola, orange soda, or lemonade.

Classic Italian beer in a small bottle (33cl). Usually a light and refreshing lager.

Beer produced by small independent breweries. More complex and unique taste compared to industrial beers.

Traditional Italian espresso. Strong, dark, and served in a small cup.

Espresso with hot milk and frothed milk. A classic breakfast drink, but also consumed after meals by some.

Hot tea infusion, served with lemon or milk on the side.