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
Creamed cod croquettes on creamed potatoes and pecorino cheese
"Giudia" style artichokes
"Romana" style artichokes
Ham and mozzarella
Flat bread salt oil and rosemary
Primi
First Courses
Cordicelle garlic, oil and chilli pepper
Cordicelle butter and anchovies
Bucatini amatriciana
Cordicelle cheese and pepper
Cordicelle Gricia
Cordicelle Carbonara
Cordicelle 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
Roman tripe
Saltimbocca roman style with roasted potatoes
Meatballs in tomato cauce
Contorni
Side Dishes
Verdure grigliate di stagione
Sauteed chicory
Puntarelle
Salad with fennel and oranges
Mixed Salad
Tomato and red onion salad
Baked potatoes
Dolci
Desserts
Tiramisù
Chocolate cake
Strawberry tiramisu
Cheesecake
Vini Bianchi
White wines
Vini Rosé
Rosè wines
Prosecchi
Sparkling wines
Vini Rossi
Red wines
Allergeni
Allergenics
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