Antico Casale la Carovana

Cured ham typical of the Amatrice region, served with fresh buffalo mozzarella. The savory flavor of the ham pairs with the milky sweetness of the mozzarella. Ideal as a cold appetizer.

A tasting of three variations of hand-sliced cured ham. Offers different nuances of aging and saltiness. Enjoyed plain to appreciate the differences.

A mixed assortment of traditional cured meats and cheeses. Combines salty, spicy, and creamy flavors. Perfect for sharing, accompanied by bread or focaccia.

Fresh seasonal vegetables grilled. Light and smoky, usually dressed with extra virgin olive oil. A simple and healthy vegetarian appetizer.

Soft eggplant meatballs with a smoked provola cheese center. Crispy outside and gooey inside. Eaten hot to enjoy the melted cheese.

Breaded and fried caciocavallo cheese, served with potatoes and porcini mushrooms. A rich and flavorful dish, with a gooey and earthy texture. Best enjoyed hot.

Very thin slices of artisanally smoked raw beef, seasoned with fresh arugula and Parmesan shavings. Fresh and aromatic with smoky notes. Eaten cold as a light appetizer.

Thick spaghetti served with fresh clams, garlic, and oil. A classic of Italian seafood cuisine, savory and fragrant. Enjoy by twirling the pasta to gather the sauce.

Small potato gnocchi seasoned with mixed seafood and sweet cherry tomatoes. The soft texture of the gnocchi complements the richness of the seafood. A colorful and flavorful dish.

Typical Sicilian twisted fresh pasta with sea bass and fragrant Sorrento lemon. Fresh, citrusy, and delicate. Ideal for those who love light Mediterranean flavors.

Creamy risotto slowly cooked with a scampi (crustacean) velouté. Sweet and delicate sea flavor. An elegant and refined dish.

Golden saffron risotto enriched with green asparagus. Aromatic and slightly vegetal taste. A fragrant vegetarian first course.

Large macaroni served with tomato sauce, fried eggplant, and grated salted ricotta. An iconic Sicilian dish, rich and flavorful. It is recommended to mix the ingredients well.

Typical Sicilian twisted fresh pasta seasoned with crispy guanciale, artichokes, and Pecorino cheese. Intense, salty, and earthy flavor. A rustic and substantial first course.

Spaghetti seasoned with two varieties of sweet cherry tomatoes and finished with creamy fresh stracciatella cheese. A perfect balance of sweetness, acidity, and creaminess. A fresh and simple dish.

A complete gastronomic journey of six surprise courses from the chef. Allows you to taste various restaurant specialties. Ideal for those who want a complete culinary experience.

A rich selection of cooked and raw seafood appetizers, designed for sharing. Offers a variety of fresh and prepared seafood flavors. Perfect for starting a meal for two.

A mixed platter of very fresh raw fish. Includes various types of the catch of the day. Enjoyed plain or with a drizzle of lemon.

A platter of local raw crustaceans. Sweet and briny flavor typical of fresh shellfish. To be eaten by shelling the meat by hand.

A dozen fresh oysters served on ice. They have a briny flavor and a slippery, meaty texture. Eaten raw directly from the shell.

Raw sea bream cut into cubes, seasoned with crunchy celery and flavorful bottarga (dried fish roe). Delicate taste with intense sea notes. A refined and fresh appetizer.

Diced raw salmon served with creamy stracciatella cheese. Rich in good fats and very soft on the palate. A sweet and enveloping combination.

Thin fillets of raw red mullet marinated with Sicilian citrus fruits. Bold sea flavor balanced by the citrus acidity. Light and aromatic.

Thinly sliced raw sea bass, seasoned with a savory mix of sun-dried tomatoes and capers. Intense and fresh Mediterranean taste.

A single oyster of the prized Gillardeau variety. Known for its meatiness and sweet, nutty flavor. Enjoyed raw, plain.

Prized sturgeon eggs, served in a 50g portion. Explosive sea flavor, texture that pops in your mouth. Often enjoyed on toast or blinis.

Cooked and then fried octopus, served with the ingredients of Pasta alla Norma (eggplant, tomato, ricotta). Crispy outside and tender inside, with Sicilian flavors.

Small fried squid served with zucchini and aromatic mayonnaise. Light and crispy fry. A classic, delightful seafood appetizer.

Tender squid served in a salad with crunchy raw artichokes. Fresh, light, and delicate. Excellent as a healthy appetizer.

Shrimp and potato meatballs, served on a sweet zucchini cream. Soft and flavorful. A different way to enjoy crustaceans.

Chopped sea bass morsels, accompanied by a slightly bitter arugula pesto. Delicate fish flavor with an herbaceous note.

Breaded and fried anchovies (bluefish), served with a basil mayonnaise sauce. Intense sea flavor and crispy texture. Eaten whole, ideal as a snack.

Fried tomato rice croquette with a mozzarella center, breaded and fried. Typical Roman street food. Crispy outside, soft and gooey inside.

Fried rice ball stuffed with provola cheese and aromatic truffle. A flavorful and fragrant variation of the classic arancino. To be eaten hot by hand.

Salt cod fillet (desalted salt cod) wrapped in batter and fried. Soft and savory fish in a crispy shell. A classic of Roman fried dishes.

Zucchini flower stuffed with mozzarella and anchovy, fried in batter. Perfect contrast between the sweetness of the flower/mozzarella and the saltiness of the anchovy. Light and tasty.

Fried pizza dough instead of baked, topped with tomato and cheese. Soft, golden, and flavorful. A delicious treat.

Pitted green olives stuffed with minced meat, breaded, and fried. Small, crispy, and flavorful. Typical Marche appetizer.

Slice of toasted bread topped with fresh tomato and oregano. Simple, crispy, and fragrant. The quintessential Italian appetizer.

Toasted bread topped with creamy cheese (stracciatella) and salted anchovy fillets. A much-appreciated sweet-salty contrast. Rich and tasty.

Crispy bread with stracciatella cheese and pieces of fresh tomato. Fresh and creamy. A richer evolution of the classic tomato bruschetta.

Bruschetta with melted caciocavallo cheese and truffle. Intense, earthy, and enveloping flavor. Ideal for lovers of strong tastes.

Toasted bread seasoned with artichokes, crispy guanciale, and pecorino cheese. Rustic Roman flavors on a slice of bread. Very flavorful.

Bruschetta spread with black olive cream and garnished with cherry tomatoes. Savory and Mediterranean taste. Also suitable for vegetarians.

Rich pizza with tomato, mozzarella, mushrooms, sausage, and a fried egg in the center. Very substantial and flavorful. A complete single dish.

Turbot fillet pan-seared, served with artichokes in two textures: a soft cream and crispy chips. A refined dish that plays with textures.

Sea bass cooked simply grilled, accompanied by asparagus, potatoes, and crispy speck crumbs. Light smoky flavor and genuine ingredients.

Floured and fried mixed squid and shrimp. Crispy, golden, and flavorful. Enjoyed hot with a squeeze of lemon.

Selection of fresh fish and crustaceans of the day grilled. Offers a variety of marine flavors in one dish. Healthy and tasty.

Very fresh whole fish chosen from the counter, price varies by weight (per 100g). Can be cooked in various ways (salt crust, oven, grill). The ultimate expression of sea freshness.

Grilled beef meat cut into slices (tagliata). Usually served rare or medium. Tender and flavorful.

The most prized and tender cut of beef, grilled. Lean and as soft as butter. Delicate red meat flavor.

Large bone-in beef steaks, to be chosen from the butcher counter. Ideal for those who love meat with the bone and flavorful fat. Price varies.

Top part of the chicken thigh, juicy and flavorful, enriched with fine lard. Served with potatoes. A flavorful white meat dish.

High-quality beef hamburger, homemade, served on a plate (without bun) with fries. Simple and loved by everyone.

Green vegetables (like chicory or spinach) boiled and then sautéed with garlic and chili pepper. Flavorful and slightly spicy.

Fresh mixed salad of small leaves. Light and refreshing. Ideal for cleansing the palate.

Classic potato side dish, available roasted or fried. Liked by everyone and pairs well with meat or fish.

Whole artichoke fried twice to make it crispy like a potato chip (outer leaves) but tender at the heart. A specialty of Jewish-Roman cuisine.

Cooked asparagus served with flavorful melted butter and lemon juice. Delicate and elegant. Excellent with fish.

International white wine, by the bottle. Generally fruity and medium-bodied. Pairs well with fish and white meats.

Spicy and intense red wine, by the bottle. Notes of pepper and dark fruits. Ideal with red meats and grilled dishes.