Terzo Gusto

A rich mixed appetizer to share, ideal for two people. It includes a selection of local cured meats, fresh and aged cheeses, and various hot and cold house specialties.

Soft baked eggplant dish, served hot with a flavorful pecorino cheese cream and crispy guanciale (pork cheek) for contrast.

Raw fish cut with a knife, seasoned with sweet mango and an aromatic basil mayonnaise. A fresh and refined appetizer.

Fresh mussels quickly cooked in a pan, usually with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Tender boiled octopus served cold with potatoes, cherry tomatoes, olives, and salad. Dressed with olive oil, a classic light seafood dish.

Local cured ham slices served with fresh buffalo mozzarella. A classic Italian combination, simple and tasty.

Raw zucchini sliced very thinly and marinated. A fresh, aromatic, and light vegetarian dish.

Breaded and fried anchovies, served in a rustic style. Flavorful blue fish, crispy outside and soft inside.

Assortment of seasonal vegetables battered and fried, accompanied by vegetarian meatballs. A crispy and tasty treat.

Classic Roman tomato rice croquette, with a melting mozzarella center. The double coating ensures extra crispiness.

Fried zucchini flower, filled with mozzarella and anchovies. A classic Roman appetizer with a bold flavor.

A variation of fried zucchini flower, filled with creamy ricotta and flavorful sun-dried tomatoes. Delicate and enveloping taste.

Thick egg pasta seasoned with a simple spicy sauce, enriched with raw tuna and grated bottarga (dried fish roe). Savory and aromatic.

Fresh pasta similar to spaghetti but square-shaped, seasoned with diced swordfish, cherry tomatoes, and olives. A well-balanced seafood first course.

Thin fresh pasta served with delicate sea bass and artichokes. Lemon gel adds a fresh, citrusy note.

Classic Italian tradition dish. Spaghetti sautéed with clams, garlic, oil, and parsley. Simple and intense sea flavor.

Long pasta seasoned with a rich butter and Prosecco sauce, topped with prized raw red prawns and lime zest. A refined and creamy dish.

Thick, typical Roman fresh pasta. 'Gricia' is a white sauce with guanciale and pecorino, here enriched with artichokes. Very savory and rustic flavor.

Homemade fresh pasta served with Amatriciana sauce (tomato, crispy guanciale, and pecorino). A classic of Lazio cuisine with a bold flavor.

Fresh egg pasta seasoned with porcini mushrooms and black truffle. A fragrant dish with an intense forest flavor.

Homemade stuffed pasta with a delicate and creamy filling. Served with a rich vegetable and saffron sauce.

Prized white fish baked, served with vegetables. A light and delicate dish, ideal for those seeking clean flavors.

Nordic cod line-caught and cooked at low temperature to keep it tender. Served on potato cream with sautéed chicory.

Crispy outside and tender inside roasted octopus, accompanied by a Middle Eastern chickpea cream and sautéed bitter greens.

Tuna steak coated in sesame seeds and quickly cooked, leaving the inside raw (tataki). Served with sweet onion for contrast.

Prized Argentine beef grilled and served sliced. Very tender and juicy meat.

Floured and fried calamari rings until golden. A classic seafood main course, crispy and flavorful.

Thin strips of pan-fried veal with artichokes. A typical Roman dish, tender and tasty.

Tender cut of pork served with an original combination of hazelnut cream and sautéed spinach. Rich and enveloping flavor.

Typical Roman dark leafy green vegetable, boiled and then sautéed with garlic, oil, and chili pepper. Bitter and spicy taste.

Quality potatoes (Avezzano variety) cut and baked with aromatic herbs. Soft inside and golden outside.

Selection of seasonal vegetables (such as zucchini, eggplant, peppers) grilled. A light and healthy side dish.

Fresh salad with tender spinach leaves, enriched with crunchy walnuts and Grana cheese shavings. Dressed with balsamic vinegar.