Italian charcuterie board mix of cured meats: Parma ham aged 24 months, spicy salami, capocollo of Irpinia; Cheeses: Pecorino Pascoli di Siena, Camoscio d’Oro, buffalo mozzarella; accompanied by our pinsa and honey

Maritozzo with creamed cod, semi-dried tomatoes and rocket salad

Smoked beef tartare and fine black truffle

Roasted octopus with pumpkin cream and Taggiasca olives crumble

Homemade “Rosetta” pasta filled with ricotta and lemon, scampi and coral sauce

Horizontal - shape lasagna, parmesan cheese fondue and brown stock

Warm vegetable soup with golden croutons

Carbonara

Pasta with eggs, jowls guanciale, roman Pecorino cheese and black pepper

Amatriciana

Pasta with tomato sauce, jowls guanciale, roman Pecorino cheese, and black pepper

Gricia

Pasta with Pecorino cheese, jowls guanciale and black pepper

Cacio & Pepe

Pasta with Pecorino cheese, black pepper

Beef fillet in red wine and crispy leek

Amberjack with winter broccoli rabe, beurre blanc sauce and soft potato

Vegetable strudel with cherry tomato and olive sauce

Rosemary baked potatoes

Sautéed chicory

Sautéed broccoli rabe

Tiramisù classico dello Chef

Caramelized pistachio brownie

Deconstructed pastry cream millefeuille with berries

Strawberry or lemon sorbet

Ice cream: chocolate, cream, hazelnut, pistachio