Trattoria Al Gran Sasso - dal 1965

Zucchini flowers coated in batter and fried, with a melting mozzarella filling and a savory touch from the anchovies. Crispy on the outside and soft on the inside.

Baked Tomino cheese, served warm. The saltiness of the cheese is balanced by the sweetness of honey and the precious aroma of black truffle.

Very thin slices of smoked duck breast, dressed with olive oil. Served with fresh rocket and shavings of Parmigiano Reggiano.

A vegetarian appetizer composed of alternating layers of zucchini, eggplant, and DOP buffalo mozzarella. Fresh and light.

Prized 16-month aged Parma Ham accompanied by fresh buffalo mozzarella. A classic Italian pairing of cured meats and cheeses.

Fresh raw tuna, knife-cut and seasoned, served on an avocado base. A delicate dish that enhances the flavor of the fish.

Tender boiled octopus salad with potatoes, tomatoes, and onions, dressed with oil and vinegar. A fresh dish typical of Mediterranean cuisine.

Very thin slices of marinated raw tuna, paired with the exotic sweetness of mango. A light and aromatic appetizer.

Small potato gnocchi served with a rich and fragrant black truffle sauce. A first course with an intense forest flavor.

Hollow spaghetti with tomato sauce, crispy guanciale, pecorino romano and a pinch of chili pepper. A classic of Roman tradition.

Fresh egg pasta similar to large spaghetti, tossed with a cream of Pecorino Romano cheese and abundant black pepper. Creamy and flavorful.

Spaghetti with a sauce made from eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and tasty.

Filled pasta served with 'alla gricia' sauce (guanciale and pecorino) and enriched with chicory. It combines the savory taste of cured meat with the bitterness of the vegetable.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. A simple dish that captures all the flavor of the sea.

Short pasta with fresh sea bass pulp and diced zucchini. A delicate and light first course of fish.

Sea bass fillet baked in the oven, covered with a crispy crust of thinly sliced potatoes and zucchini.

Yellowfin tuna steak quickly seared on the grill, served pink inside and coated with toasted sesame seeds.

Whole squid grilled, simply dressed with oil and lemon to enhance its natural flavor. Tender and slightly smoky.

Small fresh anchovies, lightly floured and fried until golden and crispy. Eaten whole, ideal as a main course or appetizer.

Cod loin stewed with tomatoes, black olives, capers, potatoes, and onions. A traditional Tuscan dish, rich and flavorful.

Typical skewers of sheep or castrated lamb meat, grilled. Succulent and flavorful, eaten by sliding the meat directly off the skewer.

Prized cut of roasted veal, served with a side of roasted potatoes. Tender and delicate meat.

Thin slices of veal garnished with cured ham and a sage leaf, sautéed in butter and white wine. A classic of Roman cuisine.

Prized cut of Piedmontese beef (rump cap), known for its juiciness and flavorful fat layer. Served with roasted potatoes.

Sirloin steak grilled and served in thick slices on a bed of fresh rocket for a contrast of flavors.

Roasted rack of lamb, served with sautéed chicory. Tender meat with a distinctive flavor.

Pan-seared duck breast to keep the meat pink, accompanied by fresh seasonal mushrooms.

Selection of fresh seasonal vegetables, prepared according to daily availability (often boiled or sautéed).

Mixed grilled vegetables (usually zucchini, eggplant, peppers).

Fresh salad made of lettuce, tomatoes, and other seasonal raw vegetables.

Diced potatoes roasted in the oven, often flavored with rosemary.

Thinly sliced and home-fried potatoes, crispy and golden.

Fresh salad with feta cheese, cherry tomatoes, cucumbers, red onion, olives, and oregano. A Mediterranean classic.

Rich salad with avocado, shrimp, raisins, apples, and lettuce, dressed with cocktail sauce.

Famous Italian spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Warm chocolate cake with a soft, molten center.

Sweet vanilla custard baked in the oven, covered with a crispy layer of caramelized sugar.

Spoon dessert made of cream, milk, and sugar thickened with gelatin, served with a berry sauce.

Chilled spoon dessert, with a soft and creamy consistency. Available in pistachio or almond flavor.

Frozen fruit and sugar-based dessert, without milk. Refreshing and digestive.

Hazelnut and chocolate ice cream, shaped by hand into a hemisphere, with a molten chocolate center and coated in bitter cocoa.

Plate of fresh exotic fruit cut into pieces.

Selection of fresh seasonal fruit.

Classic Italian espresso.

Hot tea in a cup.

Bottle of mineral water (still or sparkling).

San Pellegrino sparkling mineral water.

Large bottle of beer (66cl).

Small bottle of beer (33cl).

Cola flavored non-alcoholic carbonated drink.

Orange flavored non-alcoholic carbonated drink.

Lemon and lime flavored non-alcoholic carbonated drink.

Fixed service charge, includes bread and table setting (per person).