Ristorante Il Piccolo Mondo

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Turbot fillet with a hint of sea air and citrus hollandaise sauce, red prawn tartare from Mazzara del Vallo and Sicilian broccoli cream with horseradish

Artichoke, truffle and quail eggs

Oyster 6 pcs

Raw bigeye tuna with fried egg, asetra caviar and its condiments

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Lobster Catalana style, with onion potatoes cherry tomatoes prasley MP

Cheese and pear flakes with pumpkin cream and parmesan flakes

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Cappellacci with molluscs and crustaceans in stew of arzilla, courgette flowers, and oyster foam.

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Tagliolini with red prawns, stracciatella, Vesuvian cherry tomatoes and snapper carpaccio

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, and carbonara foam

Slice of golden mouth sea bass, with lime moussline and vegetable terrine

Roasted veal fillet, royal, beetroot glazed foies grass, and soft potatoes

Tuna fillet with tuna sauce, foie gras and pistachios

Low temperature cooked beef loin with semolina dumpling, crispy breadcrumbs and beef cheek with vegetable gremolata

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Piccolo Mondo style Sicilian cassata

Milk chocolate Rocher with frozen mango, dried fruit and chocolate muesli, and caramel ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al matusalem [White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce]

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Raw fats yellowfin tuna, with fried egg and its condiments

Buffalo mozzarella, late-season radicchio marinated in mandarin, with mango, and raw ham

Selection of local cured meats and cheeses

Grilled octopus tentacle with parsley emulsion, Caesar sauce, and artichoke salad

Fassona tartare, mustard with hazelnut biscuit, bagna cauda and poached quail egg

Egg at 63 degrees with potato and leek foam, black truffle, and a garden of winter vegetables

Amberjack carpaccio infused with Spritz, served with prawns, passion fruit sauce, and Yuzu-lemon gel

Steamed sea bass wrapped in sea lettuce, citrus-flavored Hollandaise foam, sea bass tartare with gin-marinated cucumbers, and Luciana-style octopus croquette

Lobster, scampi, prawns

Piccolo Mondo selection of oysters 6 pcs

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Spaghetti Carbonara with egg, pork cheek and pecorino cheese

Vermicelli alla Gricia with creamy red Tropea onion sauce,and pork cheek

Fettuccine Bolognese ragout

Spaghetti with clams, mullet bottarga, creamy carrot and ginger sauce, and shellfish tartare

Lobster tagliolini

Tonnarelli Amatriciana with puffed quinoa, cherry tomatoes, pork cheek, and burrata cheese

Tagliolini with butter and Cantabrian anchovies, wild fennel, citrus-flavored breadcrumbs, and tuna carpaccio

Vermicelli Cheese and pepper with spinach and lime-scented prawns

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Homemade pasta, filled with lime-scented codfish, 'nduja, and chives on creamy potato and leek sauce

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Homemade pasta, with ricotta and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Fresh fish of the day, salted or grilled

Beef meatballs in tomato sauce, with mashed potatoes

Veal loin cutlet, with salad and French fries

Sea bass fillet, with carrot composition and onion foam

Mixed fried fish, served with yogurt mayonnaise

Bigeye tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Catalan lobster or grilled lobster

Veal saltimbocca Piccolo Mondo style,with San Daniele raw ham,, cauliflower cream, and sage extract

Chicken (braised chicken thigh with turnip greens, and a mosaic of chicken breast with black curry)

Grilled salmon fillet with citrus, wild fennel mousse, prosecco sauce, and thyme

Beef tournedos with crispy breadcrumb coating, semolina gnocchi with mushrooms, and millefeuille of potatoes and carrots

Mixed of veal and quail with truffle and foie gras

Mixed salad

Roman artichoke

(Petto di pollo, parmigiano Reggiano, crostini, salsa caesar e uova di quaglia) (1,3,4,5,78,12) (Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, and quail eggs)

(Radicchio, noci, pere, gorgonzola e pomodorini ciliegia (1,8,9,12) (Radicchio, walnuts, pears, gorgonzola, and cherry tomatoes)

(iceberg, avocado, pancetta tostata, pomodoro, petto di pollo, gorgonzola e uovo sodo) (3,8,9) (Iceberg lettuce, avocado, toasted bacon, tomato, chicken breast, gorgonzola, and hard-boiled egg)

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Local cured meats , and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Selection of sorbets and ice creams

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Milk chocolate Rocher with mango, dried fruit and chocolate muesli, and caramel ice cream

White chocolate mousse with cardamom, coffee-flavored, with pistachio ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Piccolo Mondo style Sicilian cassata

(sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al rum matusalem) (1,3,8,9,12) (White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce)

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Local cured meats, and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Turbot fillet with a hint of sea air and citrus hollandaise sauce, red prawn tartare from Mazzara del Vallo and Sicilian broccoli cream with horseradish

Artichoke, truffle and quail eggs

Oyster 6 pcs

Raw bigeye tuna with fried egg, asetra caviar and its condiments

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Lobster Catalana style, with onion potatoes cherry tomatoes prasley MP

Cheese and pear flakes with pumpkin cream and parmesan flakes

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Cappellacci with molluscs and crustaceans in stew of arzilla, courgette flowers, and oyster foam.

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Tagliolini with red prawns, stracciatella, Vesuvian cherry tomatoes and snapper carpaccio

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, and carbonara foam

Slice of golden mouth sea bass, with lime moussline and vegetable terrine

Roasted veal fillet, royal, beetroot glazed foies grass, and soft potatoes

Tuna fillet with tuna sauce, foie gras and pistachios

Low temperature cooked beef loin with semolina dumpling, crispy breadcrumbs and beef cheek with vegetable gremolata

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Piccolo Mondo style Sicilian cassata

Milk chocolate Rocher with frozen mango, dried fruit and chocolate muesli, and caramel ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al matusalem [White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce]

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Raw fats yellowfin tuna, with fried egg and its condiments

Buffalo mozzarella, late-season radicchio marinated in mandarin, with mango, and raw ham

Selection of local cured meats and cheeses

Grilled octopus tentacle with parsley emulsion, Caesar sauce, and artichoke salad

Fassona tartare, mustard with hazelnut biscuit, bagna cauda and poached quail egg

Egg at 63 degrees with potato and leek foam, black truffle, and a garden of winter vegetables

Amberjack carpaccio infused with Spritz, served with prawns, passion fruit sauce, and Yuzu-lemon gel

Steamed sea bass wrapped in sea lettuce, citrus-flavored Hollandaise foam, sea bass tartare with gin-marinated cucumbers, and Luciana-style octopus croquette

Lobster, scampi, prawns

Piccolo Mondo selection of oysters 6 pcs

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Spaghetti Carbonara with egg, pork cheek and pecorino cheese

Vermicelli alla Gricia with creamy red Tropea onion sauce,and pork cheek

Fettuccine Bolognese ragout

Spaghetti with clams, mullet bottarga, creamy carrot and ginger sauce, and shellfish tartare

Lobster tagliolini

Tonnarelli Amatriciana with puffed quinoa, cherry tomatoes, pork cheek, and burrata cheese

Tagliolini with butter and Cantabrian anchovies, wild fennel, citrus-flavored breadcrumbs, and tuna carpaccio

Vermicelli Cheese and pepper with spinach and lime-scented prawns

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Homemade pasta, filled with lime-scented codfish, 'nduja, and chives on creamy potato and leek sauce

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Homemade pasta, with ricotta and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Fresh fish of the day, salted or grilled

Beef meatballs in tomato sauce, with mashed potatoes

Veal loin cutlet, with salad and French fries

Sea bass fillet, with carrot composition and onion foam

Mixed fried fish, served with yogurt mayonnaise

Bigeye tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Catalan lobster or grilled lobster

Veal saltimbocca Piccolo Mondo style,with San Daniele raw ham,, cauliflower cream, and sage extract

Chicken (braised chicken thigh with turnip greens, and a mosaic of chicken breast with black curry)

Grilled salmon fillet with citrus, wild fennel mousse, prosecco sauce, and thyme

Beef tournedos with crispy breadcrumb coating, semolina gnocchi with mushrooms, and millefeuille of potatoes and carrots

Mixed of veal and quail with truffle and foie gras

Mixed salad

Roman artichoke

(Petto di pollo, parmigiano Reggiano, crostini, salsa caesar e uova di quaglia) (1,3,4,5,78,12) (Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, and quail eggs)

(Radicchio, noci, pere, gorgonzola e pomodorini ciliegia (1,8,9,12) (Radicchio, walnuts, pears, gorgonzola, and cherry tomatoes)

(iceberg, avocado, pancetta tostata, pomodoro, petto di pollo, gorgonzola e uovo sodo) (3,8,9) (Iceberg lettuce, avocado, toasted bacon, tomato, chicken breast, gorgonzola, and hard-boiled egg)

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Local cured meats , and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Selection of sorbets and ice creams

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Milk chocolate Rocher with mango, dried fruit and chocolate muesli, and caramel ice cream

White chocolate mousse with cardamom, coffee-flavored, with pistachio ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Piccolo Mondo style Sicilian cassata

(sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al rum matusalem) (1,3,8,9,12) (White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce)

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Local cured meats, and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Fresh cod fillets in light batter, fried to crisp perfection.

Fried stuffed zucchini blossoms (anchovies, mozzarella or ricotta).

Oxtail meatballs Roman-style, slow-cooked then fried.

Mixed Roman fried appetizers: cod fillet, Roman-style supplì, stuffed zucchini blossoms, oxtail meatballs, vegetables.

Crisp Sardinian flatbread with burrata and roasted local Lazio pork.

Roman-style artichoke with pecorino foam and black truffle.

Tasting of Lazio cured meats and cheeses, for two to share: a stroll through Lazio in search of the rarest and most delicious local products, passionately selected from the best organic dairies and local producers.

Eggplant parmigiana with buffalo mozzarella, savory croissant and smoked provola and pecorino cappuccino.

Roman style roasted octopus and potatoes with parsley and lemon. Roman style

Gratin calamari with sautéed Roman artichokes.

Chef’s-style cod: cod sandwich, mandarin hollandaise and cod supplì

Sard flan with citrus, confit tomato, Roman artichoke caponata and orange–fennel salad.

Lime-marinated ceviche.

Spritz-infused sea bass carpaccio with Tuscan panzanella and orange–Campari sorbet.

Oysters with parsley–lime vinaigrette.

Grand seafood plateau with tartare, carpacci, crustaceans and oysters.

Carbonara mezze maniche.

Amatriciana tonnarelli with stracciatella.

Tagliatelle with Bolognese ragù.

Award winning gricia ravioli with red onion cream and pecorino foam.

Oxtail raviolacci in capon broth.

Roman veal saltimbocca Piccolo Mondo style.

Slow cooked braised veal cheek with mushrooms, rapini and purple potato purée.

Tomato-braised meatball with potato mousse.

650 g Chateaubriand on lava stone with grilled vegetables.

Grilled beef fillet, gorgonzola sauce, radicchio and Belgian endive in foil.

Cacio e pepe with coral beans and lime prawns.

Butter tagliolini with Cantabrian anchovies and tuna carpaccio.

Spaghettone "allo scoglio" with mixed seafood.

Roman-style cod with potatoes, onions, tomatoes, olives, raisins and capers.

Mixed fried calamari and prawns with herb sauce.

Grilled salmon fillet with citrus notes, fennel mousseline and Prosecco sauce.

Fresh local catch of the day.

Sautéed chicory

Roman puntarelle with anchovy dressing

Traditional roasted potatoes

Steamed vegetables

Roman escarole with raisins and pine nuts

Roman-style artichoke

Buffalo mozzarella Caprese with pesto and Parmesan gelato

Greek salad with herbs yogurt

Caesar salad with quail eggs

Fish Tasting Menu

Meat Tasting Menu

alici agli agrumi, pomodoro confit, caponata di carciofi romanesci, insalatina di finocchio e arance

Spaghettone with mixed seafood

Grilled salmon filet with citrus notes, fennel mousseline and prosecco sauce

Cheesecake mousse with wild berries, bisquit powder and fruit sorbet

Roman style fried tasting: Cod fillet, Roman-style suppli, stuffed courgette flowers, oxtail meatballs and one vegetable

Homemade award winning raviolo with red onion cream and pecorino foam

Slow cooked veal cheek, mushrooms, rapini and purple potato purée

Grandma Franca's apple pie (original recipe from 1905)

Selection of local cured meats and cheeses.

With pork cheek, eggs and pecorino cheese.

Piccolo Mondo style roman veal saltimbocca

Tiramisù: Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee gelato and coconut cappuccino.

Chef's Journey

Roman-style artichoke with Pecorino Romano foam and black truffle.

Eggplant parmigiana with buffalo mozzarella and smoked provola cheese, Pecorino cappuccino and savory croissant.

Porcini mushroom risotto with Red Cows Parmigiano cheese sauce.

Grilled vegetable roll, confit cherry tomatoes and tomato gazpacho.

White chocolate namelaka with red berry gel, mango compote and mandarin sorbet.

Ricetta originale anno 1905

Original recipe from 1905

Artisanal Roman ice creams and sorbets

Warm ricotta–sour cherry cake

Mascarpone–zabaione mousse with chocolate gelée and caramelized banana, coffee ice cream

Cheesecake mousse with berries, biscuit powder, and passion fruit sorbet

Chocolate experience: warm 72% cake, lemongrass bonbon, milk chocolate cremino, white chocolate gelato

White chocolate namelaka with red berry gel, mango compote and mandarin sorbet

Traditional Roman holiday sweets

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Turbot fillet with a hint of sea air and citrus hollandaise sauce, red prawn tartare from Mazzara del Vallo and Sicilian broccoli cream with horseradish

Artichoke, truffle and quail eggs

Oyster 6 pcs

Raw bigeye tuna with fried egg, asetra caviar and its condiments

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Lobster Catalana style, with onion potatoes cherry tomatoes prasley MP

Cheese and pear flakes with pumpkin cream and parmesan flakes

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Cappellacci with molluscs and crustaceans in stew of arzilla, courgette flowers, and oyster foam.

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Tagliolini with red prawns, stracciatella, Vesuvian cherry tomatoes and snapper carpaccio

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, and carbonara foam

Slice of golden mouth sea bass, with lime moussline and vegetable terrine

Roasted veal fillet, royal, beetroot glazed foies grass, and soft potatoes

Tuna fillet with tuna sauce, foie gras and pistachios

Low temperature cooked beef loin with semolina dumpling, crispy breadcrumbs and beef cheek with vegetable gremolata

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Piccolo Mondo style Sicilian cassata

Milk chocolate Rocher with frozen mango, dried fruit and chocolate muesli, and caramel ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al matusalem [White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce]

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Raw fats yellowfin tuna, with fried egg and its condiments

Buffalo mozzarella, late-season radicchio marinated in mandarin, with mango, and raw ham

Selection of local cured meats and cheeses

Grilled octopus tentacle with parsley emulsion, Caesar sauce, and artichoke salad

Fassona tartare, mustard with hazelnut biscuit, bagna cauda and poached quail egg

Egg at 63 degrees with potato and leek foam, black truffle, and a garden of winter vegetables

Amberjack carpaccio infused with Spritz, served with prawns, passion fruit sauce, and Yuzu-lemon gel

Steamed sea bass wrapped in sea lettuce, citrus-flavored Hollandaise foam, sea bass tartare with gin-marinated cucumbers, and Luciana-style octopus croquette

Lobster, scampi, prawns

Piccolo Mondo selection of oysters 6 pcs

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Spaghetti Carbonara with egg, pork cheek and pecorino cheese

Vermicelli alla Gricia with creamy red Tropea onion sauce,and pork cheek

Fettuccine Bolognese ragout

Spaghetti with clams, mullet bottarga, creamy carrot and ginger sauce, and shellfish tartare

Lobster tagliolini

Tonnarelli Amatriciana with puffed quinoa, cherry tomatoes, pork cheek, and burrata cheese

Tagliolini with butter and Cantabrian anchovies, wild fennel, citrus-flavored breadcrumbs, and tuna carpaccio

Vermicelli Cheese and pepper with spinach and lime-scented prawns

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Homemade pasta, filled with lime-scented codfish, 'nduja, and chives on creamy potato and leek sauce

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Homemade pasta, with ricotta and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Fresh fish of the day, salted or grilled

Beef meatballs in tomato sauce, with mashed potatoes

Veal loin cutlet, with salad and French fries

Sea bass fillet, with carrot composition and onion foam

Mixed fried fish, served with yogurt mayonnaise

Bigeye tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Catalan lobster or grilled lobster

Veal saltimbocca Piccolo Mondo style,with San Daniele raw ham,, cauliflower cream, and sage extract

Chicken (braised chicken thigh with turnip greens, and a mosaic of chicken breast with black curry)

Grilled salmon fillet with citrus, wild fennel mousse, prosecco sauce, and thyme

Beef tournedos with crispy breadcrumb coating, semolina gnocchi with mushrooms, and millefeuille of potatoes and carrots

Mixed of veal and quail with truffle and foie gras

Mixed salad

Roman artichoke

(Petto di pollo, parmigiano Reggiano, crostini, salsa caesar e uova di quaglia) (1,3,4,5,78,12) (Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, and quail eggs)

(Radicchio, noci, pere, gorgonzola e pomodorini ciliegia (1,8,9,12) (Radicchio, walnuts, pears, gorgonzola, and cherry tomatoes)

(iceberg, avocado, pancetta tostata, pomodoro, petto di pollo, gorgonzola e uovo sodo) (3,8,9) (Iceberg lettuce, avocado, toasted bacon, tomato, chicken breast, gorgonzola, and hard-boiled egg)

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Local cured meats , and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Selection of sorbets and ice creams

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Milk chocolate Rocher with mango, dried fruit and chocolate muesli, and caramel ice cream

White chocolate mousse with cardamom, coffee-flavored, with pistachio ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Piccolo Mondo style Sicilian cassata

(sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al rum matusalem) (1,3,8,9,12) (White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce)

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Local cured meats, and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Fresh cod fillets in light batter, fried to crisp perfection.

Fried stuffed zucchini blossoms (anchovies, mozzarella or ricotta).

Oxtail meatballs Roman-style, slow-cooked then fried.

Mixed Roman fried appetizers: cod fillet, Roman-style supplì, stuffed zucchini blossoms, oxtail meatballs, vegetables.

Crisp Sardinian flatbread with burrata and roasted local Lazio pork.

Roman-style artichoke with pecorino foam and black truffle.

Tasting of Lazio cured meats and cheeses, for two to share: a stroll through Lazio in search of the rarest and most delicious local products, passionately selected from the best organic dairies and local producers.

Eggplant parmigiana with buffalo mozzarella, savory croissant and smoked provola and pecorino cappuccino.

Roman style roasted octopus and potatoes with parsley and lemon. Roman style

Gratin calamari with sautéed Roman artichokes.

Chef’s-style cod: cod sandwich, mandarin hollandaise and cod supplì

Sard flan with citrus, confit tomato, Roman artichoke caponata and orange–fennel salad.

Lime-marinated ceviche.

Spritz-infused sea bass carpaccio with Tuscan panzanella and orange–Campari sorbet.

Oysters with parsley–lime vinaigrette.

Grand seafood plateau with tartare, carpacci, crustaceans and oysters.

Carbonara mezze maniche.

Amatriciana tonnarelli with stracciatella.

Tagliatelle with Bolognese ragù.

Award winning gricia ravioli with red onion cream and pecorino foam.

Oxtail raviolacci in capon broth.

Roman veal saltimbocca Piccolo Mondo style.

Slow cooked braised veal cheek with mushrooms, rapini and purple potato purée.

Tomato-braised meatball with potato mousse.

650 g Chateaubriand on lava stone with grilled vegetables.

Grilled beef fillet, gorgonzola sauce, radicchio and Belgian endive in foil.

Cacio e pepe with coral beans and lime prawns.

Butter tagliolini with Cantabrian anchovies and tuna carpaccio.

Spaghettone "allo scoglio" with mixed seafood.

Roman-style cod with potatoes, onions, tomatoes, olives, raisins and capers.

Mixed fried calamari and prawns with herb sauce.

Grilled salmon fillet with citrus notes, fennel mousseline and Prosecco sauce.

Fresh local catch of the day.

Sautéed chicory

Roman puntarelle with anchovy dressing

Traditional roasted potatoes

Steamed vegetables

Roman escarole with raisins and pine nuts

Roman-style artichoke

Buffalo mozzarella Caprese with pesto and Parmesan gelato

Greek salad with herbs yogurt

Caesar salad with quail eggs

Fish Tasting Menu

Meat Tasting Menu

alici agli agrumi, pomodoro confit, caponata di carciofi romanesci, insalatina di finocchio e arance

Spaghettone with mixed seafood

Grilled salmon filet with citrus notes, fennel mousseline and prosecco sauce

Cheesecake mousse with wild berries, bisquit powder and fruit sorbet

Roman style fried tasting: Cod fillet, Roman-style suppli, stuffed courgette flowers, oxtail meatballs and one vegetable

Homemade award winning raviolo with red onion cream and pecorino foam

Slow cooked veal cheek, mushrooms, rapini and purple potato purée

Grandma Franca's apple pie (original recipe from 1905)

Selection of local cured meats and cheeses.

With pork cheek, eggs and pecorino cheese.

Piccolo Mondo style roman veal saltimbocca

Tiramisù: Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee gelato and coconut cappuccino.

Chef's Journey

Roman-style artichoke with Pecorino Romano foam and black truffle.

Eggplant parmigiana with buffalo mozzarella and smoked provola cheese, Pecorino cappuccino and savory croissant.

Porcini mushroom risotto with Red Cows Parmigiano cheese sauce.

Grilled vegetable roll, confit cherry tomatoes and tomato gazpacho.

White chocolate namelaka with red berry gel, mango compote and mandarin sorbet.

Ricetta originale anno 1905

Original recipe from 1905

Artisanal Roman ice creams and sorbets

Warm ricotta–sour cherry cake

Mascarpone–zabaione mousse with chocolate gelée and caramelized banana, coffee ice cream

Cheesecake mousse with berries, biscuit powder, and passion fruit sorbet

Chocolate experience: warm 72% cake, lemongrass bonbon, milk chocolate cremino, white chocolate gelato

White chocolate namelaka with red berry gel, mango compote and mandarin sorbet

Traditional Roman holiday sweets

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Turbot fillet with a hint of sea air and citrus hollandaise sauce, red prawn tartare from Mazzara del Vallo and Sicilian broccoli cream with horseradish

Artichoke, truffle and quail eggs

Oyster 6 pcs

Raw bigeye tuna with fried egg, asetra caviar and its condiments

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Lobster Catalana style, with onion potatoes cherry tomatoes prasley MP

Cheese and pear flakes with pumpkin cream and parmesan flakes

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Cappellacci with molluscs and crustaceans in stew of arzilla, courgette flowers, and oyster foam.

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Tagliolini with red prawns, stracciatella, Vesuvian cherry tomatoes and snapper carpaccio

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, and carbonara foam

Slice of golden mouth sea bass, with lime moussline and vegetable terrine

Roasted veal fillet, royal, beetroot glazed foies grass, and soft potatoes

Tuna fillet with tuna sauce, foie gras and pistachios

Low temperature cooked beef loin with semolina dumpling, crispy breadcrumbs and beef cheek with vegetable gremolata

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Piccolo Mondo style Sicilian cassata

Milk chocolate Rocher with frozen mango, dried fruit and chocolate muesli, and caramel ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al matusalem [White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce]

Porcini mushroom flan with Tyrolean speck, sautéed Pleurotus mushroom, and chestnut cream

Raw fats yellowfin tuna, with fried egg and its condiments

Buffalo mozzarella, late-season radicchio marinated in mandarin, with mango, and raw ham

Selection of local cured meats and cheeses

Grilled octopus tentacle with parsley emulsion, Caesar sauce, and artichoke salad

Fassona tartare, mustard with hazelnut biscuit, bagna cauda and poached quail egg

Egg at 63 degrees with potato and leek foam, black truffle, and a garden of winter vegetables

Amberjack carpaccio infused with Spritz, served with prawns, passion fruit sauce, and Yuzu-lemon gel

Steamed sea bass wrapped in sea lettuce, citrus-flavored Hollandaise foam, sea bass tartare with gin-marinated cucumbers, and Luciana-style octopus croquette

Lobster, scampi, prawns

Piccolo Mondo selection of oysters 6 pcs

Grand plateau of raw seafood, oysters, and shellfish (6 oysters, tuna carpaccio, fish tartare, 2 raw scampi, 4 raw prawns)

Spaghetti Carbonara with egg, pork cheek and pecorino cheese

Vermicelli alla Gricia with creamy red Tropea onion sauce,and pork cheek

Fettuccine Bolognese ragout

Spaghetti with clams, mullet bottarga, creamy carrot and ginger sauce, and shellfish tartare

Lobster tagliolini

Tonnarelli Amatriciana with puffed quinoa, cherry tomatoes, pork cheek, and burrata cheese

Tagliolini with butter and Cantabrian anchovies, wild fennel, citrus-flavored breadcrumbs, and tuna carpaccio

Vermicelli Cheese and pepper with spinach and lime-scented prawns

Carnaroli rice with braised pumpkin, smoked burrata, and premium black truffle

Homemade pasta, filled with lime-scented codfish, 'nduja, and chives on creamy potato and leek sauce

Panzerotti stuffed with braised veal cheek, served with Gorgonzola sauce and creamy turnip greens

Homemade pasta, with ricotta and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Fresh fish of the day, salted or grilled

Beef meatballs in tomato sauce, with mashed potatoes

Veal loin cutlet, with salad and French fries

Sea bass fillet, with carrot composition and onion foam

Mixed fried fish, served with yogurt mayonnaise

Bigeye tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Catalan lobster or grilled lobster

Veal saltimbocca Piccolo Mondo style,with San Daniele raw ham,, cauliflower cream, and sage extract

Chicken (braised chicken thigh with turnip greens, and a mosaic of chicken breast with black curry)

Grilled salmon fillet with citrus, wild fennel mousse, prosecco sauce, and thyme

Beef tournedos with crispy breadcrumb coating, semolina gnocchi with mushrooms, and millefeuille of potatoes and carrots

Mixed of veal and quail with truffle and foie gras

Mixed salad

Roman artichoke

(Petto di pollo, parmigiano Reggiano, crostini, salsa caesar e uova di quaglia) (1,3,4,5,78,12) (Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, and quail eggs)

(Radicchio, noci, pere, gorgonzola e pomodorini ciliegia (1,8,9,12) (Radicchio, walnuts, pears, gorgonzola, and cherry tomatoes)

(iceberg, avocado, pancetta tostata, pomodoro, petto di pollo, gorgonzola e uovo sodo) (3,8,9) (Iceberg lettuce, avocado, toasted bacon, tomato, chicken breast, gorgonzola, and hard-boiled egg)

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Local cured meats , and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Selection of sorbets and ice creams

Cheesecake piccolo Mondo style, with wild berries, white chocolate powder, and passion fruit sorbet

Milk chocolate Rocher with mango, dried fruit and chocolate muesli, and caramel ice cream

White chocolate mousse with cardamom, coffee-flavored, with pistachio ice cream

Tiramisu, Piccolo Mondo, (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Piccolo Mondo style Sicilian cassata

(sfera di cioccolato bianco con crema di castagne, gelato al marron glace e salsa di cioccolato al rum matusalem) (1,3,8,9,12) (White chocolate sphere with chestnut cream, marron glace ice cream, and Matusalem rum chocolate sauce)

Fassona beef tartare with mustard, hazelnut biscuit, bagna cauda, and quail egg

Homemade potatoes agnolotto with ricotta cheese and Swiss chard, braised meatballs, peas cream, and Ragusano cheese

Mixed of veal and quail with truffle and foie gras

White chocolate mousse with cardamom, coffee flavor, and pistachio ice cream

Steamed seabass wrapped in sea lettuce, citrus Dutch foam, seabass tartare with gin-marinated cucumbers, and octopus croquette alla Luciana

Homemade pasta, Lime-infused cod fish creamed, nduja, chives, with a creamy potato and leek sauce

Yellowfin tuna fillet with pistachio, tuna sauce, and sautéed autumn vegetables

Cheesecake Piccolo Mondo syle, with wild berries, white chocolate powder, and passion fruit sorbet

A true journey through the specialties of Piccolo Mondo, at the discretion of the chef Includes 2 appetizer tastings, 2 first course tastings, 2 second course tastings, and a selected dessert, all presented and paired by our Executive Chef Fabio Mancuso.

Local cured meats, and local cheeses platter

Spaghetti alla carbonara with pork cheek, eggs and pecorino cheese

Piccolo Mondo style of Saltimbocca alla Romana with San Daniele raw ham, cauliflower cream, and sage extract

Tiramisu "Piccolo Mondo" (Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee ice cream, and coconut cappuccino)

Fresh cod fillets in light batter, fried to crisp perfection.

Fried stuffed zucchini blossoms (anchovies, mozzarella or ricotta).

Oxtail meatballs Roman-style, slow-cooked then fried.

Mixed Roman fried appetizers: cod fillet, Roman-style supplì, stuffed zucchini blossoms, oxtail meatballs, vegetables.

Crisp Sardinian flatbread with burrata and roasted local Lazio pork.

Roman-style artichoke with pecorino foam and black truffle.

Tasting of Lazio cured meats and cheeses, for two to share: a stroll through Lazio in search of the rarest and most delicious local products, passionately selected from the best organic dairies and local producers.

Eggplant parmigiana with buffalo mozzarella, savory croissant and smoked provola and pecorino cappuccino.

Roman style roasted octopus and potatoes with parsley and lemon. Roman style

Gratin calamari with sautéed Roman artichokes.

Chef’s-style cod: cod sandwich, mandarin hollandaise and cod supplì

Sard flan with citrus, confit tomato, Roman artichoke caponata and orange–fennel salad.

Lime-marinated ceviche.

Spritz-infused sea bass carpaccio with Tuscan panzanella and orange–Campari sorbet.

Oysters with parsley–lime vinaigrette.

Grand seafood plateau with tartare, carpacci, crustaceans and oysters.

Carbonara mezze maniche.

Amatriciana tonnarelli with stracciatella.

Tagliatelle with Bolognese ragù.

Award winning gricia ravioli with red onion cream and pecorino foam.

Oxtail raviolacci in capon broth.

Roman veal saltimbocca Piccolo Mondo style.

Slow cooked braised veal cheek with mushrooms, rapini and purple potato purée.

Tomato-braised meatball with potato mousse.

650 g Chateaubriand on lava stone with grilled vegetables.

Grilled beef fillet, gorgonzola sauce, radicchio and Belgian endive in foil.

Cacio e pepe with coral beans and lime prawns.

Butter tagliolini with Cantabrian anchovies and tuna carpaccio.

Spaghettone "allo scoglio" with mixed seafood.

Roman-style cod with potatoes, onions, tomatoes, olives, raisins and capers.

Mixed fried calamari and prawns with herb sauce.

Grilled salmon fillet with citrus notes, fennel mousseline and Prosecco sauce.

Fresh local catch of the day.

Sautéed chicory

Roman puntarelle with anchovy dressing

Traditional roasted potatoes

Steamed vegetables

Roman escarole with raisins and pine nuts

Roman-style artichoke

Buffalo mozzarella Caprese with pesto and Parmesan gelato

Greek salad with herbs yogurt

Caesar salad with quail eggs

Fish Tasting Menu

Meat Tasting Menu

alici agli agrumi, pomodoro confit, caponata di carciofi romanesci, insalatina di finocchio e arance

Spaghettone with mixed seafood

Grilled salmon filet with citrus notes, fennel mousseline and prosecco sauce

Cheesecake mousse with wild berries, bisquit powder and fruit sorbet

Roman style fried tasting: Cod fillet, Roman-style suppli, stuffed courgette flowers, oxtail meatballs and one vegetable

Homemade award winning raviolo with red onion cream and pecorino foam

Slow cooked veal cheek, mushrooms, rapini and purple potato purée

Grandma Franca's apple pie (original recipe from 1905)

Selection of local cured meats and cheeses.

With pork cheek, eggs and pecorino cheese.

Piccolo Mondo style roman veal saltimbocca

Tiramisù: Mascarpone mousse with dark chocolate glaze, Marsala sauce, coffee gelato and coconut cappuccino.

Chef's Journey

Roman-style artichoke with Pecorino Romano foam and black truffle.

Eggplant parmigiana with buffalo mozzarella and smoked provola cheese, Pecorino cappuccino and savory croissant.

Porcini mushroom risotto with Red Cows Parmigiano cheese sauce.

Grilled vegetable roll, confit cherry tomatoes and tomato gazpacho.

White chocolate namelaka with red berry gel, mango compote and mandarin sorbet.

Cod fillet in light batter, fried to crisp perfection

Stuffed zucchini blossoms (anchovies, mozzarella), lightly fried, 2 pc

Oxtail meatball Roman-style, slow-cooked then fried and Roman puntarelle

Roman-style artichoke with pecorino foam and black truffle

Eggplant parmigiana with buffalo mozzarella, smoked provola and pecorino cappuccino

Modern Caprese salad with buffalo mozzarella, basil pesto, cherry tomatoes, and Parmesan ice cream

Tasting of fine Italian cheeses selected from the best dairies on the peninsula, with honey and jams

Cured meats tasting: a tour of Italy to discover the rarest delicacies

Mixed Roman fried appetizers: cod fillet, Roman-style supplì, stuffed courgette flowers, oxtail meatballs, vegetables

Mussel sauté with toasted bread

Gratin calamari* with sautéed Roman artichokes

Roasted octopus tentacle, Russian salad, parsley vinaigrette, lemon mayonnaise and wakame seaweed

Oysters tasting with parsley–lime vinaigrette

Tasting of 8 different cooked and fried fish appetizers from Piccolo Mondo

Piccolo Mondo raw fish* tasting: 8 different raw fish appetizers

Grand Tasting of Shellfish*, Seafood* and Oyster

Lobster catalan style

Caviar tasting (price per pack):

Spaghetti alla carbonara with pork cheek, egg and pecorino cheese

Tonnarelli "amatriciana style" with cherry tomatoes and burrata cheese

Fettuccine with traditional Bolognese meat sauce

Award winning Piccolo Mondo Gricia ravioli with red onion cream and pecorino foam

Tagliolini with butter, Cantabrian anchovies, fennel, citrus breadcrumbs and tuna carpaccio

Vermicello cacio e pepe with coral beans and lime-prawns' tartare

Spaghettone with seafood

Spaghetti with clams and almond milk, sea bass tartare with lime

Tagliolini with whole lobster and lobster sauce

Beef Meatballs in tomato sauce with creamy mashed potatoes

Breaded veal loin cutlet with salad and fries

Chef’s Saltimbocca roman style with raw San Daniele ham, cauliflower cream and sage extract

Slow cooked Braised veal cheek in red wine with rapini and purple potato purée

Fillet mignon with 3 pepper sauce and warm Treviso radicchio salad

Chateaubriand 650 grams on lava stone with grilled seasonal vegetables

Copper pan of local fish with olives and potatoes and its sauce

Mixed fried seafood with yogurt mayonnaise

Fatty tuna red fillet with sesame seeds, and sautéed and season vegetables

Lobster Catalana-style or grilled (2)

Fresh catch of the day and Local fresh fish catch of the day from Tyrrhenian Sea Cotture: in crosta di sale, alla griglia, alla cacciatora rosmarino olive, alla mediterranea Cooking methods: in a salt crust, grilled, cacciatore style with rosemary and olives, Mediterranean style. Ask your waiter for his loved suggestion.

Sautéed chicory

Roman puntarelle with anchovy dressing

Roman-style roasted potatoes

Steamed vegetables

Escarole with raisins and pine nuts

Roman-style artichoke

Green salad with cucumbers, Gaeta olives, tomatoes, and Tropea red onion

Chicken breast, Parmigiano Reggiano, croutons, Caesar dressing, quail eggs

Grandma Franca's apple pie

Creamy milk chocolate with hazelnut praline, pistachio ganache and salted caramel ice cream

Artisanal Roman ice creams and sorbets

Yogurt mousse with Muscat jelly and strawberries, warm strawberry tart and strawberry grape ice cream

Mascarpone–zabaione mousse with chocolate gelée and caramelized banana, coffee ice cream

Cheesecake mousse with berries, biscuit powder, and passion fruit sorbet

Chocolate experience: warm 72% cake, lemongrass bonbon, milk chocolate cremino, white chocolate gelato

Traditional Roman holiday sweets