Ercoli 1928

A Roman classic. Pasta with a cream of egg yolks, Pecorino Romano, and crispy guanciale. Rich, savory flavor and creamy texture.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. A perfect balance between the acidity of the tomato and the saltiness of the cured pork.

Pasta with pecorino cheese and black pepper. A decisive, spicy, and very savory flavor.

Considered the ancestor of Carbonara and Amatriciana. Pasta with guanciale and pecorino, without eggs or tomato. Intense pork and cheese flavor.

Fresh egg-free pasta served with three tomato preparations. Fresh, sweet, and slightly acidic.

Egg pasta parcels served with a rich aged cheese cream. Deep umami flavor enhanced by balsamic vinegar.

Large egg pasta with a slow-cooked meat sauce. Rich, meaty, and comforting.

Thick spaghetti served with salted cod and artichokes. A classic Roman pairing with a fresh lemon note.

Creamy rice sautéed with citrus butter, garnished with fine caviar. Luxurious, with a contrast between richness and marine salinity.

Hot soup that varies daily based on seasonal ingredients. Ask your waiter for details.

Cod cooked with tomato, olives, and aromatic herbs. Tender fish with Mediterranean flavors and an aromatic crunch.

Veal slices with raw ham and sage, cooked in white wine. A typical Roman dish, flavorful and juicy.

Juicy chicken meat served with roasted potatoes and homemade barbecue sauce. Smoky and rustic flavor.

Grilled octopus until crispy outside and tender inside. Served on a soft potato cream.

Very tender beef cut, slow-cooked in local red wine. Melts in your mouth, served with creamy purée.

Dry-aged beef steak to concentrate flavor. Served with aromatic porcini mushrooms and potatoes.

Gourmet burger made with fine Wagyu beef and Iberian ham. Rich and complex flavor with soft cheese and sweet vegetables.

Beef steak sliced, served with sautéed black kale. Simple and hearty.

Raw beef pieces served with a creamy tuna and caper sauce. Inspired by the classic vitello tonnato.

Diced raw salmon with crunchy celery and avocado sauce. Fresh and delicate.

Raw beef seasoned with artichokes, sweet pears, and an aromatic hint of licorice. A sophisticated pairing.

Raw amberjack with savory cracker crumbs and "Aperol" pearls. Fresh with sweet and sour notes.

Vegetarian option with diced avocado and melon. Sweet, creamy, and refreshing.

Fine raw amberjack served with Ossetra caviar. An elegant dish with an intense sea flavor.

Whipped cod cream served with sun-dried tomatoes. Creamy and flavorful.

Bite with Bologna cured meat, fresh creamy cheese, and slightly spicy pesto.

Toasted bread with fresh tomato and fine Iberian ham. A Spanish classic.

Toasted bread with tomato and spicy Spanish salami.

Sweet Parma raw ham paired with a preserved artichoke in oil.

Smoked salmon served with French sour cream. Classic Nordic pairing.

Sliced cured fish served with zucchini marinated in vinegar and mint.

Fresh creamy cheese with savory fillets of anchovies from the Amalfi Coast.

Whole fried artichoke, fried twice to make it as crispy as a potato chip. Specialty of the Jewish Ghetto of Rome.

Bitter green leaf vegetable, sautéed with garlic and chili or boiled with lemon.

Cooked endive salad with sweet raisins and crunchy pine nuts, a typical Neapolitan preparation.

Fried zucchini marinated with vinegar, garlic, and fresh mint. Fresh and tangy taste.

Diced potatoes roasted until golden.

Fresh seasonal mixed salad.

Fresh salad with buffalo mozzarella, tomato, and basil. The colors of the Italian flag.

Seafood salad with tender octopus, boiled potatoes, and crunchy vegetables.

Salad with salmon, creamy avocado, and crunchy almonds. Rich and nutritious.

The classic Caesar salad with chicken, cheese, croutons, and the typical savory white dressing.

Fresh salad with salty feta cheese, olives, and crunchy vegetables. Mediterranean flavors.

Healthy and hearty toast with mashed avocado, smoked salmon, and a runny poached egg.

Eggs prepared as you wish. Served with a savory or vegetable side.

Fluffy American pancakes served sweet with syrup and fruit.

Chickpea cream colored with beetroot. Served with crunchy vegetables and thin bread.

Plain yogurt served with fresh berries.

Low-temperature cooked radicchio served with blue cheese sauce and walnuts. Sweet-bitter contrast.

Vegetarian meatballs made from fried eggplant, served with fresh tomato and sauce.

Tasting of different types of mortadella selected by the chef.

Mortadella produced with donkey meat. Unique and delicate flavor.

Sheep meat mortadella.

Fine black pork mortadella. Intense flavor and melt-in-your-mouth fat.

Mortadella flavored with wild fennel seeds.

Mortadella enriched with fragrant black truffle shavings.

A traditional variety of mortadella.

The classic Bologna IGP mortadella. Fragrant and soft.

Mortadella produced according to traditional methods protected by Slow Food.

Mortadella stuffed into natural casing.

Selection of Protected Designation of Origin cheeses.

Artisanal cheeses from selected small producers.

Selection of international cheeses.

A journey through mountain cheeses from Italy, France, and Spain.

Assortment of Italian cheeses of various ages.

Fresh soft cheese.

Cheeses aged in grape skins, hay, or herbs.

Selection of sheep cheeses.

Cheeses produced in high mountains during the summer.

Prized historic Bitto cheese, long-aged.

Selection of Italian raw hams.

Selection of high-quality cooked hams.

Coarse-grained salami, hand-cut.

Artisanal cured meats, Slow Food presidium.

Lean aged beef cured meats.

Mixed platter of various cured meats.

Fine Wagyu beef bresaola, highly marbled.

Fine cured meats from the pig's thigh.

Tasting of culatelli from different aging periods or producers.

Typical Sicilian cured meats.

One of the most famous and prized culatelli in the world.

Culatello produced from ancient breed pigs.

Indigenous black pork raw ham.

Fatty and flavorful cured meats, ideal on warm bread.

Coarse-grained traditional Lombard salami.

Assortment of Iberian cured meats such as chorizo or lomo.

Spanish smoked and dried beef.

Spanish ham from pigs partially fed on acorns.

The highest quality Spanish ham, 100% acorn-fed.

Patanegra from a very renowned producer.

Considered by many to be the best ham in the world. Joselito Gran Reserva.

Tasting of three different high-quality Iberian hams.

Traditional mixed platter with 3 Italian cured meats and 3 cheeses.

Premium platter with niche Italian products.

Mixed platter with international specialties.

Fresh buffalo mozzarella with caramelized cherry tomatoes.

Fresh Apulian cheese with a creamy center.

Fior di latte mozzarella served with smoked salmon.

Cold roast beef slices served with arugula and parmesan shavings.

Boiled veal slices served with tuna sauce.

Spanish dried meat with a side of zucchini.

Venetian whipped cod, creamy and delicate.

Fried zucchini marinated with vinegar and mint.

Ercoli selection of Norwegian smoked salmon.

Baked eggplant, tomato, and mozzarella flan.

House-produced Norwegian salmon.

Tasting of Cantabrian anchovies.

Trio of smoked fish sliced like cured meats.

Whipped cod served with vegetables.

Creamy burrata heart with sweet raw red prawns.

Three different salmon preparations.

Wild king salmon, highly prized.

Raw Sicilian red prawns served with caviar.

The finest caviar, with large eggs and a delicate, buttery taste.

Caviar with a golden color and rich flavor with notes of dried fruit.

Classic caviar with medium-sized eggs and a persistent marine flavor.

Structured and aromatic white wine from Friuli.

Elegant and complex Chardonnay.

Rich and long-lived Chardonnay reserve.

Pure Malvasia Istriana, aromatic and spicy.

Pinot Grigio with a characteristic copper color due to skin contact.