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

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

Turnip tops, garlic, oil and chilli pepper

in anchovy sauce with garlic, pepper, and wine vinegar

With flakes of 24 month Reggiano, extra virgin olive oil and Flaminio reserve balsamic vinegar

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

baked with garlic, oil and rosemary

Eggplants, tomato, extra virgin olive oil, celery, onion, sultana raisins, capers, green olives, vinegar, pine nuts.

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