TRATTOTRIA IL FORNELLO

A classic appetizer from Rome. Pork belly is generously seasoned with herbs and roasted in the oven. It is served thinly sliced, similar to ham.

A Roman original recipe with mentuccia (an Italian herb similar to mint)

Rich Caprese with buffalo mozzarella from Naples and fruit tomatoes

We introduce it on the blackboard every day.

A pasta dish made only with Pecorino Romano cheese and black pepper. Its simplicity highlights the skill of the chef!

A real Roman Carbonara made only with eggs and plenty of pepper, without any cream or milk!! It cannot be served to those who eat slowly.

A representative pasta dish from Rome. Enjoy slightly thick straw-shaped pasta, bucatini, with homemade pancetta, tomato sauce, and pecorino cheese. A chef's classic!

The rich essence of sweet shrimp blends into the tomato cream... This is a signature pasta of Chef Franco. Once you try it, you'll be hooked! (There are regulars who only order this...) *Prefix + ¥300

Every day, we offer 3 to 4 types of carefully handmade pasta and pasta made with seasonal ingredients, displayed on the blackboard. Starting from 1600 yen.

Depending on the day's catch, we will explain the fish on the blackboard or bring it to your table.

Sautéed veal layered with prosciutto. A traditional dish from Rome. *Prefix + \300

Every day, we offer 3 to 4 types of today's meat dishes, stews, game, etc., on the blackboard.

A selection of cheeses sourced from all over Italy, freshly delivered that day.