Buffalo mozzarella from Capua and cured ham from Amatrice

Buffalo mozzarella D.O.P accompanied by Cantabrian Sea Anchovies Gold Series Codesa, umami and red pepper and eggplant soil, and guttiau bread.

buffalo ricotta with honey decoction, pollen, and walnuts

San Venanzo saddle, Monte Peglia pine cone, loin, bacon, 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.

with garlic, oil, parsley, and a little chili pepper.

cooked in a vacuum at low temperature

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

Roman specialty with pork rinds cooked in a vacuum for 12 hours, tomato, garlic and cannellini beans

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