Nerone

A Roman classic: Pecorino Romano, black pepper, and pasta water create a creamy, intensely cheesy sauce. Simple yet sublime.

Veal cutlets topped with prosciutto and sage, pan-fried to perfection. 'Jumps in the mouth' with flavor.

Delicate zucchini flowers, lightly battered and fried, often filled with mozzarella and anchovy. A seasonal Roman delight.

Guanciale, San Marzano tomatoes, Pecorino Romano, and a touch of chili. A rich and hearty pasta sauce.

Fried rice balls with a savory ragù core and a melting mozzarella center, stretching like a telephone cord when broken open.

Oxtail stew, slow-braised in a rich tomato and vegetable sauce until fall-off-the-bone tender. A true Roman comfort food.