stewed oxtail in tomato sauce, celery and carrots, raisins and chocolate.

CBT porcini mushrooms, garlic, oil and parsley. Product subjected to negative temperature blast chilling.

(raised outdoors without the use of antibiotics) cooked in a stew with garlic, oil, white wine, vinegar, herbs and olives.

Beef fillet (orig. Poland) cooked at low temperature and grilled. Covered with lard from pigs raised in a semi-wild state in the Viterbo area selection.

Grilled lamb chops

Fillet cooked at low temperature with demi-glace and mixed mushrooms (honey mushrooms, oyster mushrooms, moss mushroom, Shiitake, porcini)

veal brisket cooked for 24 hours at low temperature. Sautéed with tomato, onion, and olives.

Natural sausages from San Venanzo cooked at low temperature and turnip tops, sautéed in a pan with garlic, oil, and chili pepper

with onion and parsley

with tomato, chilli pepper, pepper, Roman mint and Deroma pecorino romano

premium soaked Faroe Islands fish, octopus mayonnaise and citronette.

fresh yellowfin tuna caught in the Pacific Ocean **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.

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

Fresh Swordfish Atlantic area **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.

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

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

Leave us a Review

Are you enjoying your experience?