La Valle del Sacco

Dry sparkling wine (Brus) produced using the classic method. Fresh and lively with fine bubbles. Ideal as an aperitif.

High-quality Prosecco (DOCG) with a slight residual sugar (Extra Dry). Fruity and floral. Perfect for light toasts.

The classic Italian aperitif based on Prosecco, soda, and bitter (Aperol or Campari). Sweet-bitter and refreshing taste. Served with ice and an orange slice.

Local white wine from Lazio made from Bellone grapes. Savory and mineral with fruity notes. Pairs well with traditional Roman dishes.

Lombard Chardonnay. A full-bodied white wine, often with notes of yellow fruit and flowers. Soft and enveloping on the palate.

Tuscan white wine based on Trebbiano. Fresh, light, and easy-drinking with good acidity. Ideal for accompanying appetizers and light dishes.

Tuscan Sangiovese. Red wine with notes of cherry and red fruits, balanced tannins. Perfect with meats and cured meats.

Cesanese from Lazio, the quintessential local red grape variety. Full-bodied, spicy, and intense. It pairs magnificently with rich Roman dishes like Carbonara or Amatriciana.

Lombard Merlot. A soft and round red wine, with aromas of ripe fruit. Easy to drink and versatile.

Rich bruschetta with Mangalica pork fat (prized), egg cream (similar to carbonara), and fresh black truffle. Very intense, fatty, and aromatic flavor. Eaten with hands.

Bruschetta with artichoke cream, crispy guanciale (cured pork product), and pecorino cheese. Combines typical Roman flavors in a crispy appetizer.

Bruschetta with artichoke cream, crispy guanciale (cured pork product), and pecorino cheese. Combines typical Roman flavors in a crispy appetizer.

Bruschetta with herb-infused butter and anchovy fillets. A classic combination that balances the richness of the butter with the saltiness of the fish.

Bruschetta with Ciauscolo (soft spreadable salami typical of central Italy) and stracchino (creamy fresh cheese). Rustic and enveloping flavor.

Whole burrata wrapped in mortadella, breaded and fried. Served with basil cream and pistachio crumble. Crispy outside and with a liquid heart of cheese and cream. Very rich, recommended for sharing.

Fried meatballs made with eggplant, tomato, and cheese (parmigiana). Served with tomato sauce. Crispy outside and soft inside.

Battered and fried zucchini flower, stuffed with mozzarella and anchovies. A classic Roman appetizer. Delicate taste with a salty note.

Pitted green olives, stuffed with spiced minced meat, breaded, and fried. A flavorful and crunchy snack.

Fried croquette in a light batter (tempura) filled with potatoes, chicory (sautéed bitter vegetable), and provola cheese. Combines sweetness, bitterness, and savoriness.

Fried cod fillet (desalted salt cod) in batter. Soft white fish inside with a crispy golden crust.

Classic Roman street food: rice ball with tomato and a mozzarella heart, breaded and fried. The mozzarella stretches when opened ('al telefono').

Plate of Porchetta di Ariccia IGP (typical spiced roast pork), served hot ('calla calla') with white focaccia. Rustic and very flavorful dish, ideal for sharing.

Large selection of high-quality Italian cured meats and cheeses. Includes prosciutto, spicy salami, speck, wild boar sausage, and local cheeses served with honey. Perfect for tasting different specialties.

An Italian classic: cured raw ham served with fresh and juicy buffalo mozzarella. Cold, light, and high-quality dish.

Simple focaccia baked in the oven, ideal for accompanying cured meats and cheeses.

Whole artichoke slowly cooked with oil, garlic, parsley, and mint. Tender and very aromatic.

Selection of cooked seasonal vegetables (often grilled or baked).

Typical Roman leafy green vegetable, with a bitter taste, blanched and then sautéed in a pan with garlic, oil, and chili pepper.

Classic French fries.

Boiled broccoli then sautéed in a pan with garlic and oil to flavor.

A spectacular dessert: a chocolate sphere containing a ricotta and sour cherry tart. Likely to be broken with a spoon to eat.

Dessert made of crumbled puff pastry and Chantilly cream. Served with a choice of topping.

Cold and creamy pistachio dessert with a sweet-salty caramel contrast and chocolate crunchiness.

Rich cheesecake with pistachio and Nutella.

Cheesecake on a biscuit base, enriched with pistachio and Nutella.

Vanilla pastry cream with a crispy caramelized sugar surface.

Classic egg custard with caramel sauce.

The most famous Italian dessert: layers of coffee-soaked biscuits and sweet mascarpone cream, dusted with cocoa.

Small chocolate cake served warm with a liquid center.

Traditional cheesecake served with your choice of sauce.

Panna cotta, smooth and creamy, served with sweet sauces.

Artisanal Calabrian bitter, very aromatic with notes of citrus and Mediterranean herbs.

Artisanal herbal liqueur from Lazio. Complex and digestive taste.

Unique smoked bitter. Intense and distinctive flavor.

High-quality Japanese whisky.

Venezuelan dark rum, sweet and rich.

Digestive bitter.

Aged pomace brandy.

Clear and dry white pomace brandy.

Prized sweet dessert wine, produced with grapes affected by noble rot. Complex and honeyed.

Sweet passito wine from Lazio, very aromatic.

Sweet liqueur based on sour cherries and wine.

Espresso without caffeine.

The classic Italian espresso coffee.