PePPO a Cinecittà

A mixed seafood appetizer that includes a mussel sauté, a tartare, and a stuffed squid with zucchini, butter, and anchovies. A tasting journey of Tyrrhenian flavors.

Chef's selection of fresh raw fish. Typically includes carpaccio, tartare, or crustaceans depending on market availability.

A fresh dish that revisits tradition, combining Tuscan bread salad (panzanella) with the creaminess of stracciata cheese and the saltiness of anchovies.

Paccheri pasta dressed with a variation of the classic gricia sauce (pecorino and pepper), enriched with tuna served in two textures: raw and cooked.

Long pasta served with octopus and friggitelli (fried sweet green peppers). A first course that combines the flavors of the sea with those of the garden.

Cod fillet prepared with cacciatora sauce (usually with tomato, herbs, and olives) and finished with a crispy baked gratin.