Tanto pè Magnà

A selection of mixed Italian cured meats, such as prosciutto, salami, and other aged salumi. Tasty and flavorful, ideal for starting the meal.

Thin slices of cured prosciutto served with fresh and creamy buffalo mozzarella. A classic Italian combination that balances saltiness and sweetness.

A fresh and rustic salad based on soaked stale bread, tomatoes, onions, and basil, dressed with oil and vinegar. A traditional peasant dish, very flavorful.

Boiled veal cartilage cut into small pieces, served cold with an aromatic green sauce based on parsley, capers, and anchovies. Unique texture and decisive flavor.

Salted cod fillets coated in batter and fried. Crispy and golden on the outside, soft on the inside. Typical Roman street food.

Battered and fried artichoke wedges or hearts until golden. A crunchy and flavorful appetizer, very popular in Rome.

Layers of puff pastry alternated with sautéed escarole and prized Patanegra bacon that melts in your mouth. A rich appetizer that combines crunchiness and savoriness.

Classic Roman breaded and fried rice croquette, with rice and meat ragu and a melting mozzarella center. Crispy outside and soft inside.

Short pasta served with a creamy sauce made with eggs, Pecorino Romano, crispy guanciale, and black pepper. One of the signature dishes of Roman cuisine.

Thick fresh pasta similar to spaghetti, dressed with a cream of Pecorino Romano cheese and abundant black pepper. Intense, salty, and spicy flavor.

Pasta dressed with a tomato sauce and 'paiata' (milk-fed veal intestine). A traditional Roman dish with a unique and decisive flavor.

Ear-shaped fresh pasta dressed with asparagus, creamy egg yolk, and pecorino cheese. A rich and velvety first course.

Long egg pasta dressed with a flavorful and spicy sauce based on garlic, oil, chili pepper, fresh tomato, and grated pecorino cheese.

Tripe slowly stewed in tomato sauce with Roman mint and pecorino. A humble but flavorful dish, very tender.

Roast young goat meat served with potatoes. The meat is tender and has a delicate yet characteristic flavor.

Cod loin prepared according to a historic Roman recipe, often with raisins, pine nuts, and tomato. A mix of sweet and savory flavors.

Tender pieces of veal stewed with artichokes. A delicate main course where the sweetness of the meat meets the flavor of the artichokes.

Rabbit stewed with tomato, wine, olives, and aromatic herbs. A rustic and flavorful dish typical of home cooking.

Oxtail stewed for a long time with tomato, celery, and herbs. The meat becomes so tender it falls off the bone. Iconic Roman dish.

Mixed lamb offal (heart, lungs, liver) sautéed in a pan, traditionally with onions or artichokes. Intense flavor and varied texture.

Thin slices of veal garnished with prosciutto crudo and sage, deglazed with white wine. A quick, aromatic, and tasty main course.

Breaded and fried meatball pieces. Crispy and golden on the outside, soft and flavorful on the inside.

Soft meatball pieces slowly cooked in a rich tomato sauce. A classic Italian comfort food.

Meatballs made with shredded boiled meat, served with an aromatic and pungent green sauce. A traditional way to enjoy boiled meat.

Grilled scamorza cheese, served with your choice of bitter sautéed chicory or sweet and salty prosciutto.

Thin strips of beef quickly sautéed in a pan with fresh arugula and cherry tomatoes. A light and tasty main course.

Strips of beef seasoned with a gorgonzola cheese cream and crunchy walnuts. A rich dish with an intense flavor.

Barbecued sheep meat skewers. Typical of Abruzzo, they have a smoky flavor and are very tasty.

Chicken pieces stewed with colorful peppers and tomatoes. The meat is tender and the sauce is very flavorful.

Grilled or barbecued lamb chops. Eaten very hot by hand ('scottadito'). Tender and flavorful meat.

Cuttlefish cut and stewed with tomato and sweet peas. A tender and tasty fish main course.

Young cockerel roasted whole or in pieces, served with roasted potatoes. Crispy skin and juicy meat.

Thin slice of rolled meat with a flavorful filling, slowly cooked in tomato sauce. Tender and rich in flavor.

Potatoes cut into pieces and roasted in the oven with oil and aromatic herbs. Golden outside and soft inside.

Leafy green vegetable with a slightly bitter taste, boiled and then sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish.

Catalonian chicory sprouts served raw in a salad, dressed with an anchovy, garlic, and vinegar sauce. Fresh and very crunchy.

Mixed fresh leafy greens, served as a light and refreshing side dish.

Whole artichoke cleaned and cooked upside down with garlic, parsley, and mint. Tender and very aromatic.

Famous layered dessert, made with ladyfingers soaked in coffee, mascarpone cream, and unsweetened cocoa powder.

Small shortcrust pastry tart filled with apricot jam and enriched with dried fruit. Sweet and crumbly.

Classic dessert with a shortcrust pastry base, filled with custard cream and topped with pine nuts and powdered sugar.

Indulgent tart that combines the texture of a cookie with a rich hazelnut cream filling.

Flourless chocolate and almond cake, typical of the island of Capri. Soft inside and slightly crunchy outside.

Fresh strawberries served with your choice of lemon juice and sugar for a light dessert, or with whipped cream for a more indulgent touch.