Molto

An organic egg prepared in the style of classic Roman carbonara. The soft yolk blends with a cream of cheese and crispy guanciale. A rich and velvety appetizer.

An autumnal dish that combines the sweetness of pumpkin with the savoriness of Taleggio fondue. Enriched by the aroma of truffle and the crunchiness of whole wheat bread. Enveloping taste and creamy texture.

Thin slices of raw sea bream served with a light tomato and oregano sauce. Fresh and delicate, with a Mediterranean touch. Eaten cold as a light appetizer.

Shrimp breaded and fried until crispy, served with an aromatic curry sauce. A pleasant contrast between the sweetness of the crustacean and exotic spices. To be eaten by dipping in the sauce.

Piedmontese beef tartare, hand-cut, served with a fresh mustard sorbet and chopped hazelnuts. A play of temperatures and textures between the tender meat and the pungent sorbet.

Fresh handmade pasta dressed with traditional carbonara sauce. Includes sautéed guanciale and organic eggs for authentic creaminess. Savory and substantial.

Quality short pasta served with tomato sauce and fine pork guanciale. Topped with aged pecorino with an intense flavor. A rich and slightly spicy Roman classic.

Long pasta served with tender baby cuttlefish and a touch of chili pepper. Toasted breadcrumbs add a crunchy note. Balanced and appetizing seafood flavor.

Pasta stuffed with parmesan, dressed with a sauce of fine beef and black truffle. An elegant dish that combines intense earthy flavors. The pasta is soft and the sauce is rich.

Crispy risotto pan-fried and served with lemon-flavored ossobuco. Combines the crispy texture of the rice with the tenderness of the meat. The lemon adds freshness to the dish.

High-quality spaghetti dressed with fresh clams, crunchy celery, and grated bottarga. A sophisticated seafood pasta dish with intense savory notes. Fresh and fragrant.

Chicken of a prized breed slowly roasted on the rotisserie. The meat is firm and flavorful, with crispy skin. A rustic yet refined main course.

Young suckling pig meat cooked on the rotisserie, very tender inside with crispy skin. Delicate and succulent flavor. Ideal for roast meat lovers.

A mixed platter offering various cuts of meat cooked on the rotisserie. Allows you to taste various house specialties in a single course. Perfect for those who want to try a bit of everything.

A whole high-quality chicken served dramatically on a cutting board. Ideal for sharing among several people. Juicy meat and golden skin.

Young chicken prepared with ham and sage, served with a side of mixed mushrooms. A variation of the classic Saltimbocca alla Romana. Tender and aromatic.

Veal cheek slow-cooked in Port wine until very tender. Served with a fragrant orange-scented potato purée. A rich dish with a citrus touch.

Breaded and fried veal cutlet, served with raw vegetables in pinzimonio and a saffron-flavored mayonnaise. Crispy outside and tender inside, with fresh accompaniments.

Sea bass fillet cooked with Vernaccia white wine. A delicate flavored fish enhanced by the aroma of the wine. Light and refined.

Prized cut of beef served with porcini mushrooms prepared in two different ways. The meat is tender and juicy, perfectly paired with the earthy flavor of the mushrooms.

Selection of artisanal breads prepared in-house with high-quality flours. Fragrant and genuine, perfect to accompany the meal.

Typical Roman vegetables stewed in a pan until tender. Slightly bitter and decisive flavor. Excellent as a side dish.

Chicory sautéed in a pan with garlic, oil, and chili pepper. A traditional Roman side dish with a bitter and spicy taste.

A warm and comforting soup made with organic chickpeas flavored with rosemary. Creamy and nutritious, ideal on cold days.

Potatoes mashed and then roasted to form a golden crust, flavored with thyme. Soft inside and crispy outside.

Mixed salad enriched with crunchy almonds, sweet-sour pomegranate seeds, and pecorino flakes. Fresh and balanced.

Breaded and fried porcini mushrooms, served with a warm parmesan cream. A decadent dish that enhances the flavor of the mushrooms.

Portion of fine Parmigiano Reggiano made from red cow's milk. Intense, complex, and slightly nutty flavor. To be enjoyed in flakes.

Fresh buffalo milk mozzarella from Paestum, served with flavorful sun-dried tomatoes. Creamy, sweet, and slightly tangy. A classic Italian appetizer.

Fresh stretched-curd cheese with a creamy center, paired with high-quality salted anchovy fillets. Perfect contrast between the sweetness of the dairy product and the saltiness of the fish.

Long-aged sheep's cheese, with a decisive and spicy flavor. Excellent to enjoy on its own or with a drizzle of honey.

Raw ham aged 20 months, typical of Tuscany. Intense and savory flavor, melt-in-your-mouth texture.

Parma raw ham aged 24 months. Sweet, delicate, and fragrant. Served thinly sliced.

A tasting platter with three different types of fine ham. Ideal for comparing the different nuances of flavor and aging.

Ham obtained from a prized Hungarian pig breed. Very marbled meat and melt-in-your-mouth fat that gives a unique and rich flavor.

A very fine cured meat made from the thigh of the pig. Sweet and delicate flavor, considered the king of Italian cured meats.

Organic egg served with fresh flakes of prized white truffle. The simplicity of the egg maximizes the intense and unmistakable aroma of the truffle.

Piedmontese Fassone beef tartare, hand-cut, garnished with fresh white truffle. A luxurious dish that combines the delicacy of the meat with the powerful aroma of the truffle.

Fresh egg long pasta simply dressed with artisanal butter and very aged parmesan, topped with white truffle. A timeless classic to enjoy truffle.

Tender beef fillet seared, served with abundant shaved white truffle. A refined and high-quality main course for special occasions.