First courses

Mancini artisanal pasta, crispy bacon from S.Venanzo David, free-range eggs, Deroma IGP pecorino romano, black pepper

with dried tomatoes, capers and Taggiasca olives **To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, the fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

Artisanal Mancini spaghetti, crispy guanciale from San Venanzo David, San Marzano tomatoes from Sarno i.g.p. Gustarosso, Pecorino Romano DeRoma i.g.p., pepper, chili.

with pine nuts, almonds, garlic, cheese and Flaminio extra virgin olive oil

cut with a knife tip

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