La Fabbrica Saint Georges

A complete lunch set available on weekdays. Includes a choice of drink, a main pasta or special dish, a dessert, and finishes with an espresso.

A sweet and sour Sicilian vegetable dish. Chopped fried eggplant and other vegetables seasoned with olive oil, tomato sauce, celery, olives, and capers. Served at room temperature.

A rich, soft cheese made from buffalo milk mozzarella shreds and cream. Creamy and milky texture, served with savory accompaniments.

Roman-style artichokes cooked with herbs like mint and garlic. Tender and savory, paired with sharp Pecorino Romano sheep's cheese.

A Roman street food snack. Deep-fried risotto balls filled with mozzarella cheese. Crispy on the outside, soft and cheesy on the inside.

Prosciutto di Parma, a thinly sliced dry-cured ham from Italy. Aged for 24 months for a delicate, salty, and sweet flavor.

An ancient Roman style of pizza with a lighter, airier crust made from a mix of flours. Topped with Italian cured sausage, creamy cheese, and pistachios.

A large, hearty salad featuring fresh burrata cheese (creamy mozzarella). Tossed with arugula, sweet tomatoes, olives, and nuts for a mix of textures.

A fresh spring salad featuring Fregola (Sardinian couscous-like pasta). Mixed with crisp raw vegetables and sweet dried fruit.

European Sea Bass grilled until tender. Served with a light sauce of oil, lemon, and herbs, accompanied by sweet potato mash.

Thinly sliced veal cutlet, breaded and pan-fried. Crispy and savory, served with your choice of side.

Sliced grilled beef steak, typically served rare to medium-rare. Juicy and savory, accompanied by a choice of sides.

An extra portion of side dishes to accompany your meal.

Fusilli pasta twists in a creamy sauce. Flavored with savory cured pork (pancetta), earthy mushrooms, and sweet peas.

Penne pasta in a spicy tomato sauce. 'Arrabbiata' means 'angry' in Italian, referring to the heat from the chili peppers and garlic.

A classic Sicilian pasta dish with large tube pasta. Features fried eggplant, tomato sauce, and grated salted ricotta cheese.

Small 'ear-shaped' pasta with a vegetable-based sauce. Includes zucchini and eggplant in tomato sauce, topped with Grana Padano cheese.

Layers of flat pasta sheets baked with a rich beef ragu sauce and cheese. Comforting and hearty.

Linguine pasta served with clams in the shell. The sauce is light, made from white wine, garlic, and olive oil.

Linguine pasta tossed with Bottarga, which is cured, dried fish roe. It has a distinctive, intense savory and salty seafood flavor.

A classic Roman pasta dish. Large tube pasta served with a sauce of cured pork jowl (guanciale), tomatoes, and Pecorino Romano cheese.

Penne pasta in a tomato sauce, topped with creamy Stracciatella cheese (the inside of burrata) and fresh basil.

Penne pasta in a creamy white wine sauce. Features aged Parma ham and fresh arugula for a balance of salty and peppery flavors.

Penne pasta served with fresh red tuna pieces. The sauce includes tomatoes, olives, and capers, typical of Mediterranean flavors.

A famous Italian dessert. Layers of coffee-soaked ladyfingers and a rich mascarpone cheese cream, dusted with cocoa powder.

Bread soaked in egg and milk mixture, pan-fried until golden. Served with a rich salted caramel sauce.

Sweet version of the Roman Pinsa flatbread. Topped with organic hazelnut chocolate spread.

A light and airy dessert made with whipped chocolate. Garnished with crunchy roasted hazelnuts.

A simple dessert consisting of a scoop of milk-flavored gelato 'drowned' in a shot of hot espresso.