Il Ferro e il Fuoco

Crispy Octopus** with Potatoes** and Green Sauce

Raw and Cooked Sicilian Red Prawns****, Lime Mayonnaise

Raw and Beef Tartare* With Buffalo Mousse, Bronte Pistachio Cream

Toasted Wholewheat Panzanella, Tomato Gazpacho, Soya Yoghurt, Marinated Cucumber with Mint and Carpione Red Onion

Tonarello** Cacio Pepe and Pumpkin Flowers with Lime Prawn**** Tartare

Carnaroli Bio Rice, Reduction of Caciucco** and Catch Fish of the Day

Paccheri with Three Tomatoes, Basil, Cacio Ricotta Cheese

Orecchiette** with Turnip Tops, Black Olives, Pepper Bread Crumbs

Peas Soup with Squid Fettuccine and Cocoa Bean

Slice of Croaker, Crudo di Mazara del Vallo with its sauce, Seared Spinach and Coffee Crumble

Grilled Beef with Norcia Summer Truffle, Sautéed Potatoes, Friggitelli in Maldon Salt

“Saltimbocca Veal Fillet”, Quenelle of Semolina Dumpling, Seared Indiva and Malvasia Reduction

Crispy Vegetable Fagottini** with Hints of Madagascar Vanilla on Tomato Purée and Lavender Mayonnaise

Steamed Vegetables

Grilled Vegetables

Escarole**, Sultanas, Pine Nuts and Gaeta Olives

Cacio and Pepe Roasted Potatoes with Rosemary

Salad with Lettuce, Carrot, Cherry Tomatoes, Rocket and Radish

Tonned Veal

Caprese Salad With Buffalo DOP Mozzarella

Traditional Style Ragù Lasagna

Veraci Clams Spaghetti, Bottarga Mullet Roe

Vegetable Soup

Milanese-Style Breaded Veal** Cutlet

Seabass** in Mediterranean Guazzetto

Chicken with Bell Peppers

Artichoke** Roman Style

Selection of Italian Cheeses Served with Honey and Homemade Mustards

Tiramisù

Ricotta Cheese and Visciole Tart

Oxtail Stew with Dark Chocolate

Montanara Stracciata Buffalo Cheese Campana

Neapolitan Tarallo

Omasum Amatriciana Style

Chowder of Cod, Chicory Shoots , Anchovies

Pasta “Mischiata”, Potatoes and Provola Cheese

Risotto Carbonara Crispy Sweetbread

Casertano Pork Belly with Beer Annurca Apple Cream Served with Grain Bread The Dish is Usually Served with Lashings of Crusty white Bread to Mop Up with “Scarpetta”

Santa Rosa

Maritozzo Salted Caramel

Onion Cream, Quail Egg, “Calvisius” Truffle, Served with Brioche Pan

Squid Stuffed, Broccoli Rabe and Red Prawns, Carrot Ginger Cream, Puffed Rice

Provola Cheese, Porcini Mushrooms, Amatriciano Ham, Chestnut Bread Chips

Pumpkin Pie Seasoned with Cardamom, Jerusalem Artichoke Cream and Crispy Leek

Traditional Amatriciana Pasta 2.0 20

Mezza Candela Pasta with Cuttlefish Genovese

Potato Raviolo Stuffed with Dop Castelmagno Cheese and Porcini Mushrooms, Cherry Tomatoes Cream, Anzio’s Prawns

Fettucina Cesanese Red Wine Sauce, Creamy Pumpkin Soup with Green Pepper and Rosemary Bread Crumble

Coconut Cream Cauliflower Soup, Truffle Sphere

Grilled Beed Entrecote Norcia Truffle, Sauteed Potatoes and Panzanella Seasoned with Turnip Greens

Sole Meuniere, Salted Butter, Wild Garlic Bruschettina and Spicy Taboule with Vegetables

Seared Amberjack, Red Bean and Mussel Purèe with Crunchy Raw Caviar

Tataky Beetroot, Sesame Seeds, Teriaky Souce Egg Yolk

Steamed Vegetables

Grilled Vegetables

Escarole**, Sultanas, Pine Nuts and Gaeta Olives

Cacio and Pepe Roasted Potatoes with Rosemary

Salad with Lettuce, Carrot, Cherry Tomatoes, Rocket and Radish

Tonned Veal

Caprese Salad With Buffalo DOP Mozzarella

Traditional Style Ragù Lasagna

Veraci Clams Spaghetti, Bottarga Mullet Roe

Vegetable Soup

Milanese-Style Breaded Veal** Cutlet

Seabass** in Mediterranean Guazzetto

Chicken with Bell Peppers

Artichoke** Roman Style

Selection of Italian Cheeses Served with Honey and Homemade Mustards

Tiramisù

Ricotta Cheese and Visciole Tart