Achille Al Pantheon di Habana

A Roman classic with Pecorino Romano cheese and black pepper, emulsified to perfection with pasta water.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter.

Crispy fried zucchini flowers, often filled with mozzarella and sometimes anchovies. A delightful Roman appetizer.

Spaghetti with guanciale, eggs, Pecorino Romano, and black pepper. No cream ever!

Handmade agnolotti pasta filled with slow-braised ossobuco, sauced with its rich natural jus.

Sweet buns sliced open and generously filled with freshly whipped cream. A beloved Roman pastry.