Enoteca Colombo

Short, twisted pasta typical of Liguria. Dressed with a delicate saffron sauce, sweet datterino tomatoes, and fresh basil.

A creative reinterpretation of the Roman classic. Thick, handmade spaghettoni tossed with cacio, pepe, fresh mint, and lime for a fresh and aromatic touch.

Thick, spaghetti-like fresh pasta. Served with king prawns, delicate zucchini flowers, and datterini tomatoes.

Ring-shaped pasta served with fresh red tuna and cherry tomatoes. The dish is flavored with lime zest and finished with Pecorino Romano.

A pillar of Roman cuisine. Pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy and with a decisive flavor.

A Roman classic, often considered the ancestor of Amatriciana. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper.

Spoon dessert made of sweet chestnut puree and whipped cream. A soft texture and an autumnal taste.

Famous Sicilian dessert. A crispy fried tube-shaped wafer filled with a sweet ricotta cream.

Fresh and creamy coffee-flavored dessert. Enriched with the crunchiness of meringue and fine dark chocolate.