Giulio Passami L'olio

Toasted bread slices topped with melting lard and truffle. A rich and aromatic appetizer.

Toasted bread topped with stracciatella (creamy fresh cheese) and anchovy fillets. A classic sweet and savory combination.

Very thin slices of smoked Black Angus beef served raw. Tender meat with an intense flavor.

Pasta with a Pecorino Romano cheese cream and black pepper, enriched with zucchini flowers. Creamy and savory.

A variation of Gricia pasta (guanciale, pecorino, pepper) with the addition of artichokes. A flavorful and bold Roman first course.

Short pasta with tomato sauce, fried eggplant, and grated salted ricotta. Traditional Sicilian dish.

Short tubular pasta sautéed with fresh asparagus and crispy guanciale. Balanced flavor between the sweetness of the vegetable and the savoriness of the cured meat.

Long pasta served with clams, usually in white sauce with garlic, oil, and parsley. Delicate sea flavor.

Duck breast cooked with an onion and plum sauce. A main course that combines sweet and savory flavors.

Tender beef fillet served with a creamy green peppercorn sauce. Intense and slightly spicy flavor.

Fresh grilled squid. A light fish dish with a smoky flavor and tender texture.

Sautéed broccolini (stir-fried), typically with garlic and chili pepper. Slightly bitter vegetal flavor.

Whole artichoke stewed with oil, garlic, parsley, and mint. Soft and very aromatic, typical of Roman cuisine.

Thread-like vegetable (barba di frate) boiled and dressed with oil and lemon. Fresh, slightly acidic, and earthy flavor.

Spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Creamy and sweet.

Small, fluffy cake made with fresh apples. Fruity and delicate flavor.

Fresh cheese cake on a crunchy biscuit base. Sweet and fresh.

Small chocolate cake, often served warm with a molten center. Intense cocoa flavor.

Dessert made of layers of crunchy puff pastry alternated with cream and chocolate. Contrast of textures.