CON.TRO Contemporary Bistrot - Trionfale

High-quality raw Piedmontese beef, hand-chopped. Seasoned with egg and enriched by the intense flavor of black truffle and aged Parmesan shavings. A classic and refined appetizer.

Soft tortillas filled with very tender, slow-cooked lamb. The flavor is decisive, balanced by the freshness of the mixed greens and the saltiness of the cheese and anchovy mayonnaise. Eaten by hand.

Local fish fillets treated like cured meat, marinated and artisanally aged. Served with a fresh sauce or dressing. An original way to enjoy raw fish.

A creative reinterpretation of classic Roman tripe. It plays on the name of the dessert 'tiramisù' but is a savory dish with pecorino cheese cream and crispy cod textures. Rich and comforting flavor.

A rich platter of very fresh raw seafood. Includes prized crustaceans and oysters. Ideal for lovers of pure sea flavor.

Selection of individual pieces of raw seafood to order as desired. Guaranteed freshness and intense marine flavors.

Fresh shrimp served with sweet and juicy watermelon. A fresh and light appetizer, perfect for summer.

Fried squid and herbs in a light, crispy batter (tempura). Served with a lemon gel to cleanse the palate. Crispy and flavorful.

Raw beef combined with the briny flavor of oyster and the Japanese citrus yuzu. A sophisticated land-sea pairing.

Thick spaghetti with bitter broccoli rabe and savory anchovy sauce. Stracciatella adds sweet creaminess and crumbled taralli provide crunch.

Fresh egg pasta, hand-rolled with premium flour. Dressed with a rich braised meat sauce, high-quality butter, and truffle. An opulent and very tasty dish.

Homemade stuffed pasta served in a reduced and flavorful guinea fowl broth. The filling is delicate and vegetal, with fresh notes of lemon.

A classic Italian comfort food elevated with quality ingredients. Short pasta with creamy chickpeas, enriched with cod and crispy dried peppers.

Creamy risotto combining earthy flavors (Jerusalem artichoke with an artichoke-like taste) and sea flavors (cuttlefish). An elegant and balanced dish.

Long pasta with prized raw or lightly seared red prawns, sweet pepper cream, and fresh, creamy stracciatella cheese.

Short spiral pasta with tuna sauce and smoked eggplant. Fragrant with fresh marjoram. Intense Mediterranean flavor.

Small typical Piedmontese ravioli with an explosive filling of aged Parmesan cream. Simply dressed with fresh tomato and basil.

Pasta with a toasted flavor (burnt wheat) seasoned with zucchini, flavorful cheese, and black truffle. A first course rich in umami and aroma.

Very tender veal cut, slow-cooked. Served with autumn vegetables and mushrooms. A soft and succulent dish.

Prized duck breast, served pink. The flavor of the meat is contrasted by the acidity of the pomegranate and the bitterness of the radicchio. Hazelnuts add crunch.

Rich and flavorful gourmet burger with high-quality mixed meat. Topped with intense blue cheese, melt-in-your-mouth lard, and sweet onions. Served in an artisanal bun.

Octopus tentacles cooked until tender inside and crispy outside. Paired with the sweetness of pumpkin and the strong flavor of lard and broccoli.

Dish combining a prized ingredient (mantis shrimp) with humble but tasty legumes (beans). Served with cooked vegetables. Balanced and nutritious.

Veal glazed with a slightly spicy mustard sauce. Served with a side of sweet carrots and herbs.

Tuna steak served with caponata, a sweet and sour Sicilian side dish of eggplant and vegetables. Rich and Mediterranean flavor.

A surprise culinary journey created by the chef. Includes five savory dishes and a dessert, offering a complete overview of the restaurant's cuisine.

Shorter tasting menu with four essential courses: from appetizer to dessert. Ideal for trying the chef's signature dishes at a moderate price.

Classic Roman pasta with tomato sauce, crispy guanciale, and pecorino cheese. Savory and tasty.

Creamy pasta with abundant pecorino cheese and freshly ground black pepper. A simple but flavorful dish.

Pasta with an egg cream sauce, pecorino cheese, and crispy guanciale. Rich, creamy, and peppery.

The ancestor of Carbonara and Amatriciana: pasta with guanciale and pecorino, without tomato or egg. Intense and savory flavor.

Toasted bread topped with fresh tomatoes, creamy cheese (stracciatella), and salted anchovies. A simple and flavorful appetizer.

House-marinated salmon served with flavored butter and sweet and sour vegetables (giardiniera). Fresh and perfectly fatty.

Fresh oyster served individually. Pure, briny sea flavor.

24-month aged raw prosciutto served with sweet melon. The classic Italian sweet and savory pairing.

Aged raw prosciutto served with fresh, milky buffalo mozzarella. A rich and traditional appetizer.

Gourmet burger with Piedmontese beef, sweet and sour tomato and onion sauce, and flavorful pecorino cheese. Served with French fries.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Creamy and fresh artisanal ice cream.

Layered dessert with sponge cake soaked in liqueur (alchermes) and pastry cream and chocolate cream.

Small single-portion cakes or desserts. Flavors vary daily.

Fresh cheese cake with a biscuit base, typically served with berry or chocolate sauce.

Typical Campanian dessert: soft sponge cake filled and covered with lemon cream. Fresh and fragrant.

Mineral water served in a glass bottle.

Sparkling drink served in a large glass bottle.

Classic Italian espresso.

Espresso with a small amount of liqueur (grappa or other).

Espresso with foamed milk.

Typical Italian herbal digestive liqueurs, served after the meal.