Sottosopra Trastevere

Vegetables tempura

Danish beef steak tartare of "Angelo Feroci" butcher

Codfish bon bon with homemade mayonnaise

Roman style saltimbocca veal uramaki

Burrata cheese with reinterpretation of parmigiana

Fried meatballs roman style on caramelized onion and creamy pecorino cheese

Roman Tripe Meatballs

Great selection of hams and cheeses SOTTOSOPRA - S. Daniele 20 mesi DOP - Parma 36 mesi riserva DOP - Culatello di Zibello Terre di Nebbia slow food - Speck Sarner

Chef's cheese trail

Cappellaccio filled with cacio e pepe, carbonara foam and crispy guanciale

Spaghettone with cacio e pepe, garnished with red prawns tartare

Stuffed ravioli with cheese, shrimps, lemon and mint

Homemade gnocchi with white lamb ragout and pecorino cheese fondue

Crispy lasagna "Sottosopra style"

Spaghettone creamed with "Piennolo" cherry tomatoes and burrata cheese

Lobster spaghettone

Fettuccina with French Isigny Butter and Parmesan cheese on zucchini cream and Mediterranean seasoned bread crumble

Cappellaccio filled with oxtail beef vaccinara style on celeriac cream

Pumpkin soup with sautéed chicory and pecorino cheese

Ovenbaked seabass with crushed potato and italian vegetables

Fried squid and baby octopus

Crunchy pork belly with sauteed chicory and potato chips

Scottadito lamb chops with sauteed chicory

Grilled sliced danish beef steak "Angelo Feroci" butcher with potato Stick

Danish beef fillet steak with rösti potatoes

Turbot fish in a potato crust

Sautéed chicory

Oven baked potatoes

Potatoes stick

Spinach with Normandy butter and parmesan

Sautéed black cabbage

Home made bread

Artichoke cream, seared yellowfin red tuna, saffron potatoes, hard-boiled eggs, Taggiasca olives, tomatoes and mixed leaf salad

Mixed leaf salad, CBT chicken breast, parmesan cream, guanciale, bread petals and caesar sauce

Mixed leaf salad, cream cheese, savoyard with citrus fruits, smoked Norwegian salmon, teriyaki sauce and toasted almonds

Spinach leaves, 36 month parmesan petals, mushroom slices and “citronette” sauce

Lemon Curd tart with mint strawberries

Homemade tiramisu

Three chocolates ingots with pistachio grain

Pavlova with exotic fruit

Deconstructed ricotta cheese and sour cherry tart

Chef’s cream baba

Neapolitan ricotta cheese pie

Tasting of Italian cheeses and home-made chutneys

Vegetables tempura

Danish beef steak tartare of "Angelo Feroci" butcher

Veal with tuna sauce

Codfish bon bon with homemade mayonnaise

Roman style saltimbocca veal uramaki

Burrata cheese with reinterpretation of parmigiana

Fried meatballs roman style on caramelized onion and creamy pecorino cheese

San Daniele raw ham, warm bread, and Umbrian olive oil

Cappellaccio filled with cacio e pepe, carbonara foam and crispy guanciale

Spaghettone with cacio e pepe, garnished with red prawns tartare

Spaghettone creamed with "Piennolo" cherry tomatoes and burrata cheese

Homemade gnocchi with white lamb ragout and pecorino cheese fondue

Crispy lasagna "Sottosopra style"

Stuffed ravioli with cheese, shrimps, lemon and mint

Tonnarelli with tomato sauce, crispy cheek pork and pecorino cheese

Fettuccina with French Isigny Butter and Parmesan cheese on zucchini cream and Mediterranean seasoned bread crumble

Ovenbaked seabass with crushed potato and italian vegetables

Grilled sliced danish beef steak "Angelo Feroci" butcher with potato Stick

Crunchy pork belly with sautéed chicory and potato chips

Grilled beef fillet on creamed potatoes and asparagus

Rack of lamb, honey, tarragon and lemon with baby vegetables

Sautéed chicory

Oven baked potatoes

Potatoes stick

Spinach with Normandy butter and parmesan

Home made bread

Mixed leaf salad, CBT chicken breast, parmesan cream, guanciale, bread petals and caesar sauce

Mixed leaf salad, cream cheese, savoyard with citrus fruits, smoked Norwegian salmon, teriyaki sauce and toasted almonds

Spinach leaves, 36 month parmesan petals, mushroom slices and “citronette” sauce

Tomato tartare, carasau bread and burrata cheese

Neapolitan ricotta cheese pie

Homemade tiramisu

Three chocolates ingots with pistachio grain

Pavlova with exotic fruit

Shortcrust pastry tart with lemon curd and minted strawberries

Mediterranean Gazpacho (watermelon, feta, radish, basil, tabasco, and croutons)

Danish beef tartare on green apple and cucumber water with crumbled tarallo

Veal with tuna sauce

Roman style saltimbocca veal uramaki

Burrata cheese with reinterpretation of parmigiana

San Daniele raw ham, warm bread, and Umbrian olive oil

Ayers Chicken Rock chicken and bell pepper croquette

Octopus salad and lemon potato cream

Cappellaccio filled with cacio e pepe, carbonara foam and crispy guanciale

Spaghettone with cacio e pepe, garnished with red prawns tartare

Spaghetti with yellow and red datterino cream and burrata cheese

Gnocchi with mantis shrimp and mussel sauce

Crispy lasagna "Sottosopra style"

Tonnarelli with tomato sauce, crispy cheek pork and pecorino cheese

Tagliolino, marinated sea bass with dill and lemon, cream of asparagus and burnt lemon

Grilled sliced danish beef steak "Angelo Feroci" butcher with grilled vegetables

Grilled beef fillet on creamed potatoes and asparagus

Rack of lamb, honey, tarragon and lemon with baby vegetables

Cod with almond cream and roasted leek

Catalan-style prawns

Green beans, oil and salt

Oven baked potatoes

Potatoes stick

Grilled vegetables

Home made bread

Mixed leaf salad, CBT chicken thigh, croutons bread, caesar sauce and parmesan flakes

Mixed leaf salad, smoked salmon, robiola and green apple

Spinach leaves, 36 month parmesan petals, mushroom slices and “citronette” sauce

Tomato tartare, carasau bread and burrata cheese

Homemade tiramisu

Lemon and vanilla crème brulée

Lime cheesecake with coconut custard

Ricotta and sour cherry mousse