Bruschetta with Cherry Tomatoes, Burrata, and Basil
Carciofi Baby alla Giudia
24
Baby Artichokes in the Jewish Way
Parmigianina di Melanzane
25
Eggplant Parmesan
Scamorza affumicata della Basilicata (uniquement le soir)
28
Smoked Scamorza Crusted with artigianal Speck Served with Shiitake and Savory
Stracciatella di Bufala, Tonno e Tartufo
26
Stracciatella di Bufala / Thon / Truffe
Selezione di Prosciutti – Selection of Hams
Culatello Colline Parmensi 24 mesi di stagionatura
30
Culatello from Parma Aged 24 months
Culatta di Langhirano 16/20 mesi di stagionatura
29
Culatta from Langhirano Aged 16/20 months
Prosciutto di Sauris IGP
29
Sauris Ham IGP from Friuli Venezia Giulia
Prosciutto Pata Negra de Bellota de Salamanca
32
Ham Pata Negra de Bellota from Salamanca
Primi Piatti – First Courses
La Carbonara al kilo…
50 grammi
20
100 grammi
30
150 grammi
35
200 grammi
40
250 grammi
45
(Servings per person – Portions par personne)
1988 sul Porto di Favignana (uniquement le soir)
33
Traditional recipe of Favignana’s fishermen, Aglio Olio e Peperoncino, with Tuna Tartare, Ginger, Combava
Amatriciana
28
Rome’s most famous dish, with Tomato sauce, Guanciale and Pecorino
Cacio e Pepe
28
This is one of the oldest and most iconic Roman dish, based upon a mixture of 10 of the finest peppers selected all over the world and two different pecorino cheeses. A 'must try' dish!
Gricia
27
Is the first version of the popular Amatriciana. It’s actually the original recipe before the advent of Tomato in Italy
Pasta al Pomodoro façon Filippo
28
Pasta with cherry tomatoes, Burrata from Andria, Extra Virgin Olive and fresh Basil.
Tagliolini au Citron Bio d’Amalfi et Caviar
48
Served with 20 grams of Schrenkii Caviar
Tartufo
40
Fresh Pasta with shaved Truffle
Secondi Piatti – Second Courses
Uniquement le soir.
Carpaccio di Wagyu
36
Wagyu fillet / Seaweed / artichoke’s petals
La Trippa
34
Wagyu Beef Tripes / Chorizo / Pork Cheek
Salti in Bocca alla Romana
34
Roman style Veal Scaloppine with Culatello 24 Months Colline Parmensi, Sage and white Wine
Vérité Cachée
38
Wagyu / Langue / 11/12/13
Contorni – Side Dishes
Uniquement le soir.
Bock Choy ripassato in padella con aglio, olio e peperoncino
10
Sauteed Bock Choy with Garlic, Olive Oil and Chili Pepper
Insalatina fresca di Pomodorini con Vinaigrette al Balsamico, Ginger e Zest di Combava
12
Cherry Tomatoes Salad with Balsamic Vinaigrette, Ginger and Combava Zest
Patate al forno
9
Backed oven Potatoes
Dolci – Desserts
Parmigiano Reggiano DOP 24 messi / Tartufo
16
Parmigiano Reggiano DOP 24 months / Truffle
Sbriciolata alla Nutella
12
Roman Dessert
Sgroppino al Limone
13
Lemon Sorbet / Vodka / Limoncello / Franciacorta
Tiramisù
12
Tiramisù
Truffle & Truffle
16
Chuao dark Chocolate Truffle / Shaved Truffle / Espresso