Warm octopus with fresh Roman chicory in anchovy, garlic, and oil sauce

Roman-style artichokes cooked at low temperature with a filling of breadcrumbs, pecorino cheese and mint

Artichoke and potato mille-feuille with Taleggio fondue

Courgette flowers stuffed with buffalo mozzarella and anchovies in oil

Rice with tomato stuffed with stringy Fiordilatte mozzarella and crispy coating

Gioia del Colle burrata with fresh Roman chicory

Alici e verdure fritte

Aubergine mille-feuille, Gioia del Colle burrata and speck

Smoked scamorza cheese from Agerola wrapped in Colonnata lard and grilled.

Leave us a Review

Are you enjoying yourself?