Il Belli al Trionfale

Very thin slices of raw beef served fresh. The meat has a tender texture and a delicate flavor. Generally seasoned with oil and lemon.

Hand-chopped raw beef tartare, accompanied by a fondue of Raschera cheese and toasted hazelnuts. A mix of soft and crunchy textures with a rich flavor.

Beef tartare prepared with selected seasonings. Flavorful and spiced raw meat, served fresh.

Tasting platter for two people with three variations of raw beef: carpaccio, tartare, and tartare. Ideal for savoring different preparations of raw meat.

Raw meat tasting enriched with precious black truffle, portion for two people. The earthy flavor of truffle enhances the sweetness of the meat.

Sweet and savory aged cured meat served with fresh stretched-curd buffalo mozzarella. A classic Italian appetizer combining savoriness and milky freshness.

Slow-cooked shredded pork, served on a sweet bun with a sweet and sour jam. Tender and juicy, with a unique flavor contrast.

Fried meatballs made with flavorful boiled meat, accompanied by a parsley-based sauce and caramelized onions. Crispy outside and soft inside.

Boiled meat meatballs served in a rich tomato sauce with a sprinkle of smoked ricotta. A rustic and comforting dish.

Sweet pumpkin velouté garnished with herb-infused ricotta and crispy bread. Creamy and fragrant, ideal as a light start to the meal.

Prized Wagyu beef served with a reduced chestnut and truffle sauce. Intense flavor and melt-in-your-mouth texture.

Creamy rice cooked with red berries and aromatic herbs, finished with pecorino cheese cream and lemon zest. A dish with a complex sweet, savory, and sour flavor.

Classic risotto with aged parmesan and precious black truffle. Rich, savory, and aromatic.

Thick handmade spaghettoni served with a coarsely chopped meat sauce without tomato. Chewy pasta and flavorful sauce.

Short pasta served with a cream of egg yolk, pecorino romano, crispy guanciale, and black pepper. A rich and creamy Roman classic.

Rolled egg pasta baked with an artichoke filling. Soft and tasty with the characteristic flavor of artichoke.

Stuffed pasta seasoned with tomato sauce, guanciale, and pecorino cheese. It combines the delicacy of ravioli with the strong flavor of amatriciana sauce.

Mixed raw seasonal fresh vegetables. Light and refreshing.

Roasted potatoes, crispy outside and soft inside. The classic side dish for meat.

Leafy greens sautéed with flavorful olives and sweet raisins. Sweet and sour taste typical of Roman and Neapolitan cuisine.

Bitter vegetable boiled and then sautéed with garlic, oil, and chili pepper. Strong and spicy flavor.

Basket of fresh bread to accompany the meal.

Treated and purified water served in a carafe.

Mineral water served in original bottle.

Non-alcoholic carbonated drinks in a 33cl bottle or can.

Sweet ricotta cream flavored with vanilla, served with traditional Roman dry biscuits for dipping.

Unusual dessert with ricotta cream and prized black truffle, served with Roman biscuits.

Layered spoon dessert with ricotta, chestnut cream, and a coffee biscuit base.

Puff pastry dessert filled with apples and pine nuts, served warm with a sweet and tangy raspberry sauce.

Creamy chocolate and rum dessert, accompanied by a liquorice zabaglione sauce.

Hazelnut shortbread cookies served with a rich zabaglione and Marsala wine cream.

Rustic ring-shaped cookies made with wine, to be enjoyed with a chocolate liqueur.

Warm lava cake with a molten chocolate center, served with aromatic lemongrass ice cream for contrast.

Gourmet version of the chocolate lava cake, accompanied by ricotta mousse and black truffle.

Fresh pineapple dessert, likely served in thick slices, with artisanal ice cream.

Large tasting platter with a selection of house desserts. Ideal for sharing.