Typical mixed cold cuts and cheese plates of Rome and its region, served with our fresh sourdough bread and hand-made sourdough bread sticks. Porchetta will be served with a special sourdough semolina bread with toasted sesame and fennel seeds. We will serve mozzarella di Bufala, caciofiore di Columella from Bracciano lake, fresh ricotta and other particular cheeses . This appetizer will be enriched with olives from Gaeta, fresh vegetables and some typical roman fried.

First course:

A dish of pasta you can choose from Carbonara (eggs and guanciale, like bacon), Amatriciana (guanciale and tomatoes), Cacio e pepe (pecorino cheese and pepper) and Gricia (pecorino cheese and guanciale).

Main course:

A Roman tradition beef pot roast with melted tomatoes and onions served with a smooth and creamy polenta.


Hand-made tart with ricotta and sour cherries

Claudio Ciotola
Rome, 05/04/1972