Aroma Flaminio

A revisited version of the classic Tuscan panzanella enriched with prawns. Fresh and flavorful, it combines the crunchiness of bread with the sweetness of crustaceans.

Breaded and fried mozzarella balls with a filling or topping inspired by amatriciana sauce (guanciale and tomato). A delicious and rich fried appetizer.

Fried baby shrimp served with a lightly spicy lime-flavored mayonnaise. A crunchy snack, perfect for nibbling.

Finest Italian beef seared quickly on the outside and left raw inside. Served with sauces with an oriental touch.

Raw tuna cut with a knife, paired with the sweetness of peaches and the creaminess of white chocolate. A refined sweet and savory contrast.

Fresh tuna tartare served with crunchy pine nuts and a smoky avocado cream.

High-quality raw cuttlefish served on a bed of smoked pea puree and garnished with crunchy cashews.

Crab meat served raw or lightly marinated, enriched with pistachios and a spicy wasabi mayonnaise.

Fresh salmon diced, seasoned with pistachios for crunch and a hint of spiciness from wasabi.

Tuna loin prepared and seasoned like traditional pork porchetta. Served with a sweet and sour sauce.

A creative appetizer based on whipped cod or cod prepared like a savory cheesecake, with crunchy Mediterranean elements.

Fried anchovies with a thick and crispy coating, accompanied by a slightly spicy mayonnaise sauce.

Selection of boiled or marinated seafood and crustaceans, served fresh with crunchy vegetables.

Hot dish of legumes and seafood. The chickpeas from Onano are renowned for their delicacy, here paired with flavorful mussels.

Intensely flavored game meat slices, served with a sauce that balances the strong flavor of the meat with sweet and spicy notes.

Traditional fresh pasta from Jenne (Lazio), similar to short, thick fettuccine, dressed with classic pesto.

Egg pasta with a three-pepper sauce, enriched by the creaminess of stracciatella and the salty taste of bottarga.

Classic Roman pasta with egg, pecorino, and guanciale, here offered in a gourmet version with the addition of asparagus and truffle.

Short black pasta served with a precious fish ragu (amberjack), flavored with saffron and finished with crunchy sun-dried tomatoes.

Squid ink pasta with a flavorful white seafood ragu based on crab and aromatic vegetables.

Crunchy twice-baked bread typical of southern Italy, softened with water and dressed with fresh octopus, vegetables, and creamy cheese.

Spaghetti served with precious lobster pulp and sweet cherry tomatoes, flavored with wild fennel.

Autumnal variation of the classic gricia (pecorino and guanciale), enriched with chestnuts and parmesan.

Two-colored pasta (yellow and green) with spicy Calabrian spreadable salami ('Nduja) and melting smoked cheese.

Fusion dish combining Roman and Calabrian traditions, likely a reinterpretation of Morzello (typical of Catanzaro) using cod.

Frozen dessert flavored with the famous Calabrian herbal liqueur, served with crunchy licorice crumbs.

Chef's daily sweet proposal, which varies based on fresh ingredients available.

Famous Calabrian spherical gelato with a molten center, available in various traditional flavors.

Frozen version of the classic tiramisù, served with a crunchy topping of your choice.

Cup of artisanal gelato available in classic Italian flavors.

Fresh cheese dessert served in individual portions with a crunchy base and Nutella topping.

Neapolitan leavened dough dessert, generously soaked in rum syrup.

Soft fried dessert filled with cream and honey, similar to a krapfen.

A very unique and bold gourmet dessert, where the flavor of fish is transformed into ice cream and balanced by balsamic vinegar.

Selection of small assorted desserts or chocolates, ideal for sharing at the end of the meal.

Spoon dessert based on chestnut puree and whipped cream, typical of the autumn/winter season.