Moma

Tagliatelle made from cuttlefish, served raw or lightly seared. A delicate dish with a sea flavor.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a rich, milky flavor.

Classic salad with romaine lettuce, croutons, Parmigiano cheese, and creamy Caesar dressing.

Artisanal cooked ham served with mixed sweet and sour vegetables (giardiniera) and a mustard-flavored mayonnaise sauce. A classic and savory appetizer.

High-quality raw beef, finely hand-cut and seasoned. Served fresh, often with egg yolk or sauces.

Poached egg with a soft yolk, served on a Parmigiano fondue and enriched with black truffle. A rich and aromatic dish.

Mixed pasta served with potatoes and Provolone cheese. A creamy and flavorful comfort food dish.

Spaghettoni dressed with dried tuna roe (bottarga), saffron, capers, and celery. A first course with an intense sea and savory flavor.

Paccheri pasta with classic Roman sauce based on tomato, crispy guanciale, and Pecorino Romano. Bold and rich flavor.

Fresh pasta similar to chitarra spaghetti, dressed 'alla Gricia' (guanciale and pecorino, without tomato). Enriched with 'cacio ubriaco' (cheese aged in wine).

Creative pairing of thin pasta with goose foie gras and raspberries. A contrast between the savory fat and the fruit's acidity.

Chef's prepared foie gras, accompanied by soft free-range chicken and caramelized fruit for sweetness and contrast.

Soup prepared with the fresh catch of the day. A warm dish that enhances the natural flavors of local fish.

Salt-cured cod fish, desalted (baccalà), served with crunchy hazelnuts, mushrooms, and lovage (mountain celery). Delicate flavor with earthy notes.

High-quality octopus cooked tender and grilled, served with root vegetables and aromatic tarragon.

Duroc breed suckling pig, known for its juiciness, paired with beetroot and a touch of licorice.

Sweet cream based on egg yolks and sugar (zabaglione) served cold, with coffee granita and crunchy brown sugar crumble.

Soft cake made with corn flour (polenta), accompanied by vanilla chantilly cream and a sweet strawberry grapes sauce.

No-bake fresh cheese cake, served with a tangy raspberry sauce. Creamy and sweet.

Traditional dessert (likely Babà) served with visciole (sour wild cherries). A pastry classic.

A complete tasting menu offering a creative journey through fish and meat dishes. Includes appetizers, first courses, main courses, and desserts curated by the chef.