Menu
Antipasti
Hors D’oeuvres
Caprese, buffalo milk mozzarella, fresh tomato, basil, extra virgin olive oil
Fried zucchini flowers stuffed with mozzarella and anchovies
Boiled meatballs
Panzanella with stale bread, tomatoes, onion, olives
"Giudia" style artichokes
"Romana" style artichokes
Ham and mozzarella
Prosciutto and melon
Flat bread salt oil and rosemary
Toasted bread with: - Prosciutto and buffalo mozzarella - Buffalo mozzarella and sautéed chicory - Buffalo mozzarella and anchovies
Primi
First Courses
Spaghettone ajo and oil
Spaghettoni all’arrabbiata – garlic, parsley, tomato, chili pepper, and extra virgin olive oil.
Spaghettone puttanesca - garlic, chili pepper, Taggiasca olive
Homemade gnocchi – four cheeses, ragù, tomato and basil
Spaghettone butter and anchovies
Bucatini amatriciana
Spaghettone cheese and pepper
Spaghettone Gricia
Spaghettone Carbonara
Spaghettoni with tomato sauce of “coda alla Vaccinara” (oxtail stew)
Secondi
Main courses
Little lamb “a scottadito” with roasted potatoes
Grilled beef with salt, oil and rosemary and roasted potatoes
Saltimbocca roman style with roasted potatoes
Meatballs in tomato cauce
Contorni
Side Dishes
Verdure grigliate di stagione
Sauteed chicory
Salad with fennel and oranges
Mixed Salad
Tomato and red onion salad
Baked potatoes
Dolci
Desserts
Tiramisù
Chocolate cake
Strawberry tiramisu
Fruit
Cheesecake
Vini Bianchi - La Mugilla
White wines
Vino Rosato - La Mugilla
Rosè wines
Vini della Casa
Wines
Prosecchi
Sparkling wines
Vini Rossi - La Mugilla
Red wines
Allergeni
Allergenics
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