Casa Tua

A variation of the traditional Roman supplì. A fried rice croquette, seasoned with the sauce from coda alla vaccinara (oxtail stew). Crispy on the outside and soft on the inside, with a rich and meaty flavor. Usually enjoyed as an appetizer.

Classic Roman first course. Egg fettuccine tossed with butter and Parmigiano Reggiano until a thick and velvety cream is created. Rich and delicate flavor.

Veal slices garnished with prosciutto and sage, sautéed with white wine and butter. The meat is tender and flavorful, with a distinct herbal aroma. A typical main course from the capital.

Traditional dessert from Jewish-Roman cuisine. A shortcrust pastry tart filled with ricotta and visciole (candied sour cherries). It offers a perfect balance between the sweetness of the cream and the tartness of the fruit.