with Campania buffalo mozzarella D.O.P. of 125 grams, mixed datterini tomatoes, umami of red datterini tomatoes and Flaminio extra virgin olive oil

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

Turnip tops, garlic, oil and chilli

in anchovy sauce with garlic, pepper and wine vinegar

With shavings of 24-month aged Reggiano, extra virgin olive oil, and Flaminio reserve balsamic.

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

baked with garlic, oil and rosemary

Courgettes, aubergines, peppers, tomato and onion, olives and capers

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