FASSANGUE_ La Bottega

A mixed set of meat sushi ideal for one person. Includes various types of rolls and nigiri with savory toppings.

Selection dedicated to Roman flavors. Includes uramaki variations inspired by typical Roman first courses and special nigiri.

Large plate of mixed sushi, perfect for sharing. Offers a wide range of uramaki, hosomaki, and nigiri with Scottona tartare.

Maxi selection of meat sushi for big appetites or groups. A complete tasting of all the house specialties.

Classic nigiri garnished with sweet caramelized red onion that balances the raw meat.

Nigiri with a classic Italian pairing: soft butter and savory anchovies on beef tartare.

Fresh and crunchy Nigiri with a basil avocado cream and fried onion.

Rich bite with egg and pecorino sauce, enhanced by the aroma of truffle.

Nigiri topped with a slice of cured beef instead of tartare, seasoned with sweet and savory sauce.

The most prized nigiri, with a whole slice of raw fillet and fresh truffle shavings.

The classic tartare par excellence, simply seasoned with citronette, salt, and pepper to enhance the quality of the meat.

Aromatic tartare with the sweetness of onion and the unmistakable aroma of truffle.

Fresh and spicy tartare, with citrus notes of lime and the spiciness of ginger.

Decisive tartare with a herbaceous basil emulsion and a spicy chili touch.

Tasting plate that allows you to try all four classic tartare variations in smaller portions.

Trio of raw meat meatballs seasoned French-style (mustard, capers), enriched with prized lard, fresh apple, and sour cream.

Luxurious and rich dish: tartare served with a low-temperature cooked egg that creates a natural sauce, cheese cream, and truffle.

Tartare with autumn and Roman flavors, with sweet pumpkin cream, savory pecorino, and crispy guanciale.

Diced raw beef fillet served simply with homemade sauces on the side. Available in two sizes.

Very thin slices of raw meat seasoned in the classic way with oil, salt, pepper, and lemon.

Knife-cut carpaccio (slightly thicker), served with vegetables and a Taleggio cheese fondue.

Raw fillet in Japanese style, marinated in sweet teriyaki sauce and served with seaweed salad.

Cured (aged and marinated) beef carpaccio served cold with a sweet and sour apple sauce and fresh spinach.

Very tender slow-cooked roast beef, served with pumpkin cream, black truffle, and crispy bread.

Seared fillet (tataki) only on the outside, in a seed crust, served with a spicy wasabi mayonnaise and kale chips.

Soft Chinese steamed buns filled with cured beef, fresh vegetables, and sweet and savory sauce.

Bun filled with tender roast beef and crunchy coleslaw with rich mayonnaise.

Version with raw tartare, avocado cream, and fried onion for a contrast of textures.

Gourmet bun filled with beef tartare and seasoned with carbonara sauce and guanciale.

Bun with slow-cooked roast beef, sweet onion, and creamy mayonnaise.