L'Ottavo Colle

Fresh pasta filled with sea bass pulp, dressed with a flavorful crustacean sauce. A seafood dish with a delicate yet enveloping taste.

Egg pasta filled with fresh ricotta and spinach. A classic Italian first course, soft and with a delicate flavor.

Short ridged pasta served with the sauce from 'coda alla vaccinara', a typical Roman oxtail stew. Rich, intense, and very tasty flavor.

Whole cleaned artichoke cooked upside down in a pan with oil, garlic, parsley, and mint. It is tender and very aromatic.

Tripe (beef stomach) cut into strips and stewed for a long time in tomato sauce with Roman mint and pecorino cheese. A traditional dish with a strong flavor.