Al Gallinaccio

Classic Roman pasta dish with Pecorino Romano cheese and black pepper, elevated with freshly shaved seasonal black truffles.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter sauce. A true Roman staple.

Crispy fried zucchini flowers stuffed with creamy mozzarella and anchovies, a delightful Roman appetiser.

Grilled lamb chops, marinated with herbs and garlic, traditionally eaten with your fingers ('scottadito' means 'burnt fingers').

Chicory shoots dressed with an anchovy, garlic, and olive oil dressing. A refreshing and slightly bitter Roman salad.

Creamy Arborio rice slow-cooked with rich and earthy porcini mushrooms, finished with Parmesan cheese.

Thin, crispy Roman-style pizza with a light, airy crust, topped with simple, fresh ingredients like tomato, mozzarella, and basil.