La Farnesina

Artichoke hearts prepared Roman style, simmered with herbs (mint, parsley) and garlic. Tender and melting texture. A classic and flavorful appetizer.

Assortment of grilled seasonal vegetables, simply seasoned with garlic and parsley. Slightly smoky and natural flavor. A healthy and light side dish.

Salad made of crunchy and slightly bitter radicchio (Italian red chicory). Enhanced with almonds, Grana cheese, and balsamic vinegar for a sweet and savory balance.

Layered baked eggplant with tomato sauce, mozzarella, and Grana cheese. A rich, melting, and comforting dish, baked in the oven.

Small fresh cheese burrata (with a creamy center) served with sweet Datterino tomatoes and arugula. A fresh starter highlighting the quality of the ingredients.

24-month aged Italian San Daniele raw ham, served with fresh figs. A classic pairing of savory and sweet flavors.

Raw artichoke salad, finely sliced, served on avocado. Simply seasoned with olive oil and lemon for crisp freshness.

Assortment of seafood (calamari and large shrimp) fried in a light batter. Crispy and golden, served with a creamy tartar sauce.

Thin slices of cooked octopus, presented as carpaccio. Minimalist seasoning with olive oil and lemon to appreciate the delicate flavor of the octopus.

Very thin slices of raw beef served cold. Garnished with peppery arugula and parmesan shavings. A light and refined Italian classic.

Piedmontese dish of thin slices of cold veal topped with a creamy tuna and caper sauce. Rich flavor and creamy texture.

Pizza topped with truffle, offering an intense and luxurious earthy aroma. Crispy crust and flavorful topping.

High-quality spaghetti pasta served with a simple tomato sauce and fresh basil. The essence of Italian cuisine, focusing on the flavor of the ingredients.

Fresh long pasta prepared with a creamy sauce made from cheese (Caciocavallo) and black pepper. Piquant flavor and creamy texture.

Small traditional stuffed pasta from Piedmont, filled with veal. Served simply in a flavorful meat jus.

Fresh wide ribbon-shaped pasta, served with a slow-simmered veal sauce. A hearty and flavorful dish.

Spaghetti with clams enhanced with bottarga (cured and salted grey mullet roe). An intense marine and umami flavor.

Fresh pasta served with morels. These spring mushrooms bring a delicate nutty and forest floor flavor.

Very fine pasta, delicate as angel hair, served with truffle. A refined dish highlighting the powerful aroma of truffle.

Creamy Italian rice slowly cooked with porcini mushrooms. Rich, smooth, and fragrant with the woody notes of the mushrooms.

Breaded and fried chicken breast cutlet. The breading is golden and crispy, the meat remains tender. A simple and popular classic.

Royal sea bream cooked on the griddle. Firm and delicate white flesh, served with sautéed vegetables. Healthy and light flavor.

Tender beef fillet, seared on the griddle and sliced. Served with roasted potatoes. Juicy and flavorful meat.