Clorofilla Cucina & Distillati

Hand-chopped raw deer meat, served with smoky notes and forest ingredients. Intense game flavor balanced by the sweetness of chestnuts and the savoriness of cheese.

Raw fish marinated in citrus, served with earthy and fermented roots. Fresh, acidic, and crunchy.

A creative dish that plays on the shape of an egg using cuttlefish and carbonara sauce. Rich, creamy, and savory with truffle notes.

A reinterpretation of the classic Roman artichoke, served fried with aromatic sauces. Crispy outside and soft inside, with savory sea notes.

Fatty goose liver pâté served with toasted brioche and acidic fruit compotes. Buttery texture and a rich, sweet-and-savory flavor.

Japanese-style ravioli filled with oxtail (Roman stew). Fusion of Eastern and Roman flavors, served with cheese sauce.

Raw crustaceans paired with mushrooms and Japanese flavors (yuzu, dashi). A delicate, fresh, and aromatic dish.

Classic Neapolitan dish of mixed pasta with potatoes and smoked cheese. Very creamy, comforting, and flavorful.

Fresh stuffed pasta served with carbonara ingredients and truffle. An explosion of intense, savory, and creamy flavors.

Creamy risotto with blue cheese, served with raw oysters. A bold contrast between marine salinity, strong cheese, and licorice sweetness.

Cocoa mixed pasta served with a rich wild boar ragù. Robust and wild flavor with a citrusy touch.

Stuffed pasta served with prized red prawns and cacio e pepe sauce. A combination of the sweetness of the crustaceans and the spiciness of the pepper.

Thin long pasta made with chestnut flour, seasoned with mushrooms and black garlic. An autumnal, earthy, and aromatic dish.

Cooked and glazed duck breast, served with aromatic sides. Juicy meat with crispy skin, sweet and spicy flavors.

Fish and crustacean roll wrapped in lettuce, served with a rich seafood sauce. Delicate, elegant, and creamy thanks to the stracciatella.

Rabbit meat terrine served with artichokes and an intense sauce. Delicate white meat flavor enhanced by savory seasonings.

Cooked and glazed octopus tentacle with Asian sauce, served with pumpkin and cheese. Tender but crispy on the outside, with umami and acidic flavors.

Beef cut cooked very slowly in wine until very tender. Served with soft mashed potatoes and mushrooms. A rich and hearty dish.

Assortment of fresh seasonal vegetables, simply cooked.

Potatoes cut and roasted in the oven until golden.

Potato sticks fried in boiling oil. Crispy and salty.

Creamy cheesecake with a salted caramel topping. Sweet, rich, and velvety.

House version of the classic Italian tiramisu made with coffee, mascarpone, and ladyfingers.

Dessert shaped like a popsicle, with pumpkin filling and a crunchy chocolate coating. Sweet with a spicy note.

Spoon dessert with aromatic panna cotta and crunchy elements. Complex flavors of spices, dried fruit, and liqueur.

Creative dessert combining white chocolate with typically savory ingredients like truffle and beetroot. A unique taste experience.

Basket of artisanal baked goods prepared by the restaurant.

Sparkling sweet white wine from Piedmont. Aromatic with notes of peach and sage, perfect for dessert.

Intense and sweet red wine made from dried grapes. Rich in tannins and notes of red fruits.

Prized sweet Friulian wine, known as a 'meditation wine'. Golden color and taste of honey and apricot.

Famous sweet Sicilian wine made from Zibibbo grapes. Intense aroma of apricots and dried figs.

Wine flavored with cinchona bark and spices. Sweet and bitter taste, excellent as a digestif.