Casalice

A rich platter of traditional cured meats and cheeses. Includes mortadella, head cheese, capocollo, prosciutto crudo, and a selection of cheeses. Ideal for sharing as an appetizer.

A premium platter with aged cured meats and cheeses. Features 24-month prosciutto crudo, flavored lard, and salami, paired with four types of cheeses. A refined tasting experience.

A dish dedicated to cheese lovers with four different varieties. Served with honey, mustard, and chutney to enhance the flavors. Perfect for ending the meal or as an appetizer.

A fresh and simple Italian classic pairing. Savory raw ham served with creamy buffalo mozzarella. To be enjoyed with a drizzle of oil.

A mix of traditional Roman fried appetizers. Includes supplì, stuffed zucchini flowers, battered vegetables, and fried dough. Crispy, hot, and flavorful.

A more abundant portion of Roman fried mixed appetizers. Includes supplì, zucchini flowers, battered vegetables, and savory fried dough strips. Perfect for sharing in a group.

A mix of small breaded and fried cutlets. Crispy on the outside and tender on the inside. A simple and tasty snack.

Creative bite-sized eggplant morsels. Likely fried or processed for a soft and flavorful texture. An original appetizer.

Cod fillet fried in a crispy batter. Accompanied by a sweet and savory pepper sauce. A pleasant contrast between the salty fish and the sauce.

Raw beef, hand-chopped, served with buffalo mozzarella and truffle. An elegant, fresh, and aromatic dish. Enjoyed cold.

A cold, revisited version of parmigiana. Eggplant with tomato and cheese, enhanced by sweet and sour onion. Intense sweet and sour taste.

Thick fresh pasta served with gricia sauce (guanciale and pecorino), cardoncello mushrooms, and a touch of turmeric. A rich first course with umami and spicy flavors.

Short, large-format pasta with tomato sauce, crispy guanciale, and pecorino cheese. A classic Roman dish with a bold and savory flavor.

Thick fresh pasta with pecorino cream and black pepper, served in a crispy cheese bowl. Enriched with zucchini flowers and lime zest for freshness.

Thick fresh pasta similar to spaghetti, tossed with octopus ragu and Mediterranean flavors. A flavorful and hearty seafood dish.

Soft gnocchi tossed with a delicate zucchini pesto. Garnished with creamy stracciatella and sweet confit cherry tomatoes. A fresh and creamy vegetarian dish.

Tender Irish beef fillet wrapped in a crust and served on a Grana cheese sauce. Juicy meat with a savory and creamy touch.

Grilled Irish beef fillet, served with vegetables quickly sautéed in a wok. A light yet flavorful second course.

Typical Abruzzese sheep meat skewers, served with French fries and barbecue sauce. Flavorful and fun to eat.

Prime cut of grilled beef, served with chicory sautéed with garlic and chili pepper. A classic meat second course.

Gourmet burger prepared according to the chef's inspiration. Served with crispy French fries. Ideal for a casual and tasty meal.

Roasted octopus tentacles served on a flavorful potato purée and garnished with crispy pancetta. A mix of textures and flavors from sea and land.

Grilled beef cut into slices, served on a bed of marinated radicchio and lamb's lettuce. Dressed with aromatic sesame oil.

Fresh and exotic salad with smoked salmon, avocado, and mango. Garnished with coconut powder for a tropical touch.

Seafood salad with tender steamed octopus, potatoes, and fresh vegetables. Dressed with sesame seeds for a crunchy note.

Salad with chicken, crispy green apple, and croutons. Dressed with a fresh lime and mayonnaise (mayolime) dressing.