Contempo
Il Ferro e il Fuoco
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Creative Contemporary Italian Cuisine
valutazione
Recensioni
fotografia
menù
Montanara with Buffalo Stracciata from the region of Campania
Neapolitan Tarallo
Seared Scallops**** Fennel Cream**, Salmon Roe and Flax Chips
Lobster**, Mango and Peach
Trasteverina Style Cod**
Gragnano Spaghetti with Garlic, Oil, Parsley and Chilli Pepper on Red Prawn****
Porchetta Tortello**, Romanesco Broccoli** Cream with Anchovy
Red Mullet** with Carrot Cream, Smoked Provola Cheese Reduction
Sweet Surprise
Babà with Limoncello
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