Slow-cooked in red wine with aromatic vegetables, served with its own reduced braising jus.

Classic Roman fried rice croquettes with tomato sauce and a melting fior di latte heart, served hot and golden.

Hand-sliced Lazio cured meats, aged Pecorino Romano DOP, and a drizzle of wildflower honey.

A Roman Jewish classic: whole artichoke deep-fried until it opens like a flower, with golden crispy leaves and a tender heart.

Stuffed with melting mozzarella and anchovies, coated in a light batter and fried to a golden crisp.

Salted cod fillets in a crispy batter, fried to order and served golden.

Freshly toasted homemade bread, rubbed with garlic and topped with fresh tomato, basil, and extra virgin olive oil.

Bronze-cut tonnarelli pasta tossed with Pecorino Romano DOP and freshly ground black pepper.

Sautéed guanciale, San Marzano tomatoes, grated Pecorino Romano, and a pinch of black pepper.

Sautéed guanciale, fresh egg yolks and Pecorino Romano for a rich, creamy sauce, finished to order.

Rigatoni tossed with crispy guanciale, Pecorino Romano and a generous grind of black pepper.

Hand-made potato gnocchi with slow-braised oxtail ragù (alla vaccinara).

Hand-rolled egg pasta tossed with fresh porcini mushrooms sautéed with garlic and parsley.

Bronze-cut paccheri pasta with a slow-cooked, flavourful meat ragù.

Braised in tomato sauce with Roman mint (mentuccia) and Pecorino Romano.

Grilled lamb chops cooked over charcoal, seasoned with fresh rosemary and a drizzle of extra virgin olive oil.

Tender veal escalopes wrapped in cured ham and sage, pan-fried in butter and deglazed with dry white wine.

Oxtail slowly braised with celery and a hint of cocoa, in the traditional Roman style.

Thin slices of beef, stuffed and rolled, slow-cooked in a rich tomato sauce.

Braised chicken with sweet peppers, Roman style.

Chicory shoots soaked in iced water, dressed with anchovies, garlic and red wine vinegar.

Pan-fried with garlic and chilli.

Whole artichokes braised in extra virgin olive oil with fresh mint, garlic and a splash of white wine.

Oven-roasted with rosemary, garlic and extra virgin olive oil until perfectly golden — crispy outside, fluffy inside.

San Marzano tomato sauce, fiordilatte from Agerola, fresh basil and a drizzle of extra virgin olive oil.

Tomato, garlic, oregano, extra virgin olive oil.

Tomato, fiordilatte, anchovies, capers, oregano.

Tomato and fiordilatte base with cooked ham, sautéed mushrooms, artichoke hearts and olives.

Classic pizza divided into four sections: sautéed mushrooms, cooked ham, artichokes and olives on a tomato and fiordilatte base.

Fiordilatte, gorgonzola, fontina, Parmigiano.

Tomato, fiordilatte and spicy salami slices — a pizza with bold character.

Tomato, fiordilatte, cooked ham and champignon mushrooms — a timeless classic.

Topped with fresh tomato, buffalo mozzarella from Campania and fragrant basil leaves.

Tomato, DOP buffalo mozzarella and prosciutto crudo — a timeless classic with elegant simplicity.

Topped with melting fiordilatte, sautéed mushrooms and crumbled pork sausage.

Topped with fiordilatte, fresh sausage and sautéed friarielli (Neapolitan broccoli rabe) — a classic Neapolitan pairing.

Tomato base with melting fiordilatte and freshly grilled seasonal vegetables.

Tomato, fiordilatte, tuna and red onion.

Fiordilatte on a tomato base, with sliced frankfurter and french fries — a fun classic.

Filled with tomato, fiordilatte, cooked ham and ricotta.

Fiordilatte, fried aubergine, tomato, Parmigiano and fresh basil.

Tomato, melting fiordilatte, sliced onion and fragrant oregano.

Fiordilatte and mortadella baked together, finished with fresh stracciatella and a sprinkle of green pistachio.

Melting fiordilatte, porcini mushrooms and truffle cream on a classic base.

Soft Roman-style sweet bun filled with fresh whipped cream.

A traditional recipe: coffee-soaked savoiardi biscuits, velvety mascarpone cream and a dusting of cocoa powder — just like nonna used to make.

With a soft, melting heart and honey from the Castelli Romani hills.

A great classic from the Lazio tradition: crumbly shortcrust pastry with an intense, authentic sour cherry (visciole) filling.

A bold red wine from Lazio, made from Cesanese grapes grown on the hills of Piglio, with notes of red fruits and spices.

Frascati Superiore DOCG, carafe.

Still or sparkling.

Espresso or macchiato.

Selection of artisan Italian digestifs.