Starters

Buffalo Mozzarella from Campania DOP, with salad tomato, red datterini umami and Flaminio extra virgin olive oil

freselle with olive oil, with Puglian stracciata and dried tomatoes, with Flaminio extra virgin olive oil

with Roman ricotta, potatoes, eggs, lemon, oregano, nutmeg, 30-month Parmigiano Reggiano, almond flour, cod, saffron

cooked sous-vide at low temperature

San Venanzo saddle, Monte Peglia pine cone, lonzino, guanciale, wild salami, wild boar salami

Buffalo mozzarella from Capua and cured ham from Amatrice

Buffalo mozzarella D.O.P. served with Cantabrian anchovies Gold Codesa series, umami, and a blend of red pepper and eggplant, along with guttiau bread

mozzarella and buffalo ricotta from Campania, burrata from Putignano. With house-made jams and preserves, umami from datterini tomatoes, sunflower seeds, flaxseeds, and pumpkin seeds.

porcini mushrooms C.B.T., garlic, oil and parsley.
Product subjected to negative temperature reduction.

buffalo ricotta with honey decoction, pollen, and walnuts

Roman speciality with pork rind cooked sous-vide for 12 hours, tomato and cannellini beans

Leave us a Review

Are you enjoying yourself?