In Roma - since 1917

Toasted bread topped with creamy burrata cheese, sweet Tropea onions, and savory anchovy sauce. A mix of crunchy, creamy, and salty textures. Enjoy as a starter.

A stack of eggplant slices with buffalo mozzarella, salted ricotta cheese, and tomato sauce. Similar to Eggplant Parmigiana but served as a medallion. Soft and savory.

Thinly sliced raw codfish marinated in lemon, ginger, and herbs. Fresh, tangy, and delicate texture.

Smoked buffalo milk cheese served with lemon zest and sun-dried tomatoes. Smoky, creamy, and tangy.

Edible zucchini flowers stuffed with ricotta and pecorino cheese, plus a hint of anchovy, then battered and fried. Crispy outside, creamy inside.

Eggs cooked with shavings of aromatic black truffle. Rich, earthy, and savory.

Salty Italian anchovy fillets served with herb butter and crispy toast. A strong savory appetizer.

A salad of soaked stale bread, tomatoes, capers, and olives, topped with fresh burrata cheese. Refreshing and textural.

A twist on the classic Caprese salad with buffalo mozzarella, slow-cooked tomatoes, and mint pesto. Creamy, sweet, and herbal.

Whole artichoke trimmed and braised with herbs (Carciofo alla Romana). Tender, savory, and aromatic with mint and garlic.

Deep-fried artichoke (Carciofo alla Giudia style). Crispy, golden leaves resembling a flower, with a tender heart.

Pasta dumplings served in a creamy Pecorino cheese and black pepper sauce, topped with crispy artichokes. Rich and spicy.

Pasta with cured pork cheek (guanciale) and Pecorino cheese, enhanced with saffron. Savory, salty, and aromatic.

Flat ribbon pasta tossed in a rich butter and parmesan sauce, finished with balsamic vinegar flakes. Creamy with a tangy contrast.

Flat ribbon pasta served with a slow-cooked meat sauce. Hearty and savory.

Flat ribbon pasta with a sauce made from premium Sicilian pistachios. Nutty, creamy, and unique.

Flat ribbon pasta tossed with black truffle shavings. Intense earthy flavor.

Thick spaghetti-like pasta served with a meat sauce without tomato, parmesan cream, and truffle oil. Rich and savory.

Large tube pasta paired with artichokes, fresh mint (pennyroyal), and cured fish roe (bottarga). Salty, herbal, and textural.

Stuffed pasta pockets served with a sauce of codfish and capers. Savory seafood flavor.

Long pasta tossed with smoked swordfish, crunchy pine nuts, and lime zest. Smoky, nutty, and citrusy.

Long pasta served with cured swordfish roe and lemon. Briny and refreshing.

Stuffed pasta pockets served in a luxurious white truffle cream sauce. Rich and earthy.

Fettuccine pasta with a special pesto and prawns. Fresh, herbal, and seafood-forward.

Traditional Roman pasta with egg yolk, Pecorino cheese, cured pork cheek (guanciale), and black pepper. Creamy and savory.

Classic Carbonara enhanced with artichokes. Adds a vegetal, slightly bitter note to the rich sauce.

Carbonara enriched with white truffle cream. Decadent and aromatic.

Carbonara infused with saffron, giving it a golden color and distinct floral aroma.

Cured pork fatback (Lardo) seasoned with herbs, served with pistachios. Meltingly tender and savory.

Cured pork fatback paired with crumbly Castelmagno cheese. Rich and flavorful.

Cured pork fatback served with sweet caramelized red onions. A balance of salty fat and sweet onion.

Ravioli filled with cheese, served with crispy pork cheek and an egg cream sauce. A carbonara-inspired pasta dish.

Roman-style meat rolls stuffed with vegetables and simmered in tomato sauce. Tender and savory home-style cooking.

Veal cutlets topped with prosciutto and sage, cooked in white wine and butter. Savory and aromatic.

Tender pork fillet cooked with Madeira wine and grape reduction. Sweet and savory glaze.

Classic meat dumplings simmered in tomato sauce, finished with a creamy sheep cheese sauce. Comforting and rich.

Fresh raw langoustines served with black truffle and raspberry. A delicate, elegant seafood dish.

Fresh raw cod dressed with a lemon and herb sauce. Light and refreshing.

Battered and deep-fried cod fillets (Filetto di Baccalà). Crispy golden exterior, flaky white fish inside.

Codfish prepared in a traditional Trastevere style, served in pastry. Savory and hearty.

Codfish stewed with tomatoes, olives, capers, and onions. A classic Mediterranean preparation served with garlic bread.

Pan-seared cod fillets served with cooked lettuce and spiced with chili and saffron. Aromatic and spicy.

A terrine made from salted cod, prepared Roman style. Smooth and savory.

Sautéed chicory greens with garlic and chili. Bitter, savory, and spicy.

Zucchini sautéed in olive oil served with crisp Sardinian flatbread (pane carasau). Simple and tasty.

Baked or fresh tomatoes seasoned with oregano and breadcrumbs. Aromatic and light.

Raw zucchini ribbons dressed with vinegar and fresh mint. Crisp and refreshing.

Sautéed endive with sweet raisins, salty anchovies, and spicy chili. A complex sweet-salty-spicy side dish.

Fresh cucumbers marinated in a vinegar dressing. Crisp and tangy.

A selection of breads.

Additional serving of grated Parmesan cheese.

Premium olive oil for dipping or dressing.

Extra balsamic vinegar.

Filtered water served in a bottle (70cl).

Assorted carbonated sodas.

Standard size bottle of beer.

A glass of Italian sparkling wine. Crisp and bubbly.

Glass of white wine.

Glass of red wine.

Glass of rosé wine.

Classic Italian aperitif made with Aperol, prosecco, and soda. Sweet, bitter, and orange-flavored.

Italian aperitif made with Campari, prosecco, and soda. More bitter and intense than Aperol.

Refreshing spritz made with elderflower syrup, mint, prosecco, and soda. Floral and sweet.

Spritz cocktail made with lemon liqueur. Zesty and sweet.

Non-alcoholic aperitif.

Classic vermouth cocktail.

Bitter Italian herbal liqueur, typically served as an aperitif.

Sweet and slightly bitter orange liqueur.

Espresso coffee.

Caffeine-free espresso.

Espresso with steamed milk and foam.

Hot tea.

Caffè d'orzo, a caffeine-free roasted grain beverage. Nutty and smooth.

Herbal infusion.