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

buffalo ricotta with honey decoction, pollen, and walnuts

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

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.

with garlic, oil, parsley and a little chilli.

cooked sous-vide at low temperature

the Roscioli bread from via dei Chiavari and our 24-hour cooked CBT porchetta

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

Leave us a Review

Are you enjoying yourself?