Dalla terra alla tavola

Seven courses of the chef’s choice, (only for dinner, beverages not included)

Maritozzo with caponata and stracciatella cheese

Poached egg with asparagus, Portobello mushrooms, and beef gravy

Veal croquette with tuna sauce

Beef tartare with Parmesan, Catalan style

Paccheri pasta with 3 tomatoes, yellow datterini confit and burrata with basil

Risotto with pea cream, crescenza cheese and hazelnuts

Pici pasta with ciauscolo, caciocavallo fondue and thyme taralli crumble

Tortelli pasta stuffed with Roman vignarola and ricotta with bacon and pecorino

Pork ribs cbt on babaganoush and sesame seeds

Duck breast with celeriac cream and escarole

Lamb fillet and its stock with sautéed new potatoes and spring onion

Beef sirloin with baked potatoes

Baked potatoes

Mixed Salad

Saltwort

Roman-style artichoke

Salted caramel shortcrust pastry with hazelnut namelaka and peanut brittle

Maritozzo with lemon curd and strawberries

Chocolate ice cream with coconut cookie crumble and coconut milk gel

Tozzetti and passito