Renato e Luisa

Fried twice to achieve crispy leaves like chips and a tender heart. Served with guanciale and a flavorful cream of cheese and pepper. A classic of Roman cuisine with a modern twist.

Egg cooked slowly to maintain a liquid and creamy yolk. Placed on a Parmigiano Reggiano fondue and enriched with the intense aroma of black truffle. To be enjoyed by mixing everything together.

An appetizer that plays on sweet and savory contrasts. The freshness of pears combines with the decisive taste of gorgonzola and smoked speck, complemented by the crunchiness of walnuts and the sweetness of honey.

Fresh pink shrimp tartare served with creamy burrata stracciatella and lime zest. Accompanied by buttered toast with savory anchovies.

Soft homemade gnocchi dressed with a seafood sauce made from clams and prawns. Roman broccoli adds a vegetable note and a pleasant texture.

Delicate ricotta gnocchi instead of potato. Dressed with a rich and flavorful sauce in which meat rolls have been cooked.

Thin slices of beef rolled and slowly cooked in tomato sauce. The meat becomes very tender and flavorful, typical of Roman home cooking.

Veal shank braised in sweet Marsala wine. Flavored with wild fennel and served with dried apricots for a sweet and sour, refined taste.

Classic soft meat meatballs, slow-cooked in a thick tomato sauce. A comforting and traditional dish.

Grilled salmon fillet with a heart of smoked provola cheese that melts with the heat. It combines the taste of fish with the decisive flavor of cheese.