Egea Al Casale

Slices of Parma raw ham served with fresh DOP buffalo mozzarella. A classic Italian appetizer that combines the savoriness of cured meat with the sweetness and creaminess of cheese.

Selection of vegetables prepared in various ways, such as grilled, in oil, or marinated. A light and fresh dish that enhances the flavors of the garden.

Assortment of selected local cured meats and cheeses. Ideal for sharing to taste various rustic specialties.

Soft and warm flan made with fresh seasonal vegetables and eggs. It has a fluffy texture and a delicate flavor.

Typical Roman pasta with a cream of Roman pecorino and black pepper. The flavor is decisive, savory, and pleasantly spicy.

Pasta with eggs, crispy guanciale, pecorino, and pepper. Rich and creamy, it is one of the most famous dishes of Roman cuisine.

Pasta with tomato sauce, sautéed guanciale, and pecorino. A dish with a robust and savory flavor.

Considered the ancestor of carbonara and amatriciana, it's pasta with guanciale and pecorino, without eggs or tomato. Savory and rich.

Fresh egg pasta served with porcini mushrooms. A fragrant dish that enhances the earthy and aromatic flavor of the mushrooms.

Artisanally prepared fresh stuffed pasta. Usually served with a sauce that enhances the filling.

Prized cut of beef, grilled. Juicy and tender, with an intense red meat flavor.

Grilled beef served sliced. Often accompanied by arugula and grana shavings. Tender and flavorful.

Abruzzese-style lamb skewers. Grilled, they are small, flavorful, and best eaten hot.

Grilled lamb chops. Typically eaten with hands ('scottadito' meaning 'burns fingers' because they are hot). Decisive and smoky flavor.

Young chicken, roasted or grilled, served with potatoes. Tender white meat and crispy skin.

Selection of various grilled meats. Ideal for those who want to taste different cuts and types of meat in a single dish.

Small blue fish (anchovies) floured and fried. Crispy, savory, and typical of maritime tradition.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served in their flavorful broth, excellent for dipping bread.

Tender boiled octopus cut into pieces and served with boiled potatoes, dressed with oil and parsley. A fresh and delicate seafood appetizer.

Classic long pasta dish with veracious clams, oil, garlic, and parsley. Delicate yet persistent seafood flavor.

Short pasta with mussels and Roman pecorino cheese. A peculiar combination that unites the savoriness of the sea with that of aged cheese.

Ring-shaped pasta served with a mixed seafood sauce (like mussels, clams, calamari). Rich and tasty.

Rice slowly cooked with a shrimp-based cream. Creamy, refined, and with a sweet crustacean flavor.

Assortment of grilled fish and crustaceans. Allows you to enjoy different varieties of fish in a single dish, with the typical smoky aroma.

Whole fish (sea bass or sea bream) baked, encased in a crust (often potato or salt) that keeps the meat moist and flavorful.

Prized white-fleshed fish, simply grilled. Light and healthy, often served with lemon and oil.

Breaded and fried calamari rings and shrimp. A classic seafood main course, crispy and golden.

Large grilled prawns in their shells. The meat is firm and sweet, enhanced by the flavor of open-fire cooking.

Portion of fresh fish available daily (variable). Simply cooked to enhance its freshness.

Side dish of fresh seasonal vegetables, usually sautéed or boiled.

Thinly sliced potatoes, fried in-house, similar to packaged chips but fresher and crispier.

Potatoes cut into pieces and baked with aromatic herbs like rosemary. Crispy outside and soft inside.

Fresh green or mixed salad, dressed with oil and vinegar as desired.