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 millefeuille with Taleggio fondue

Buffalo mozzarella and anchovy stuffed zucchini flowers in olive oil

Tomato rice stuffed with melted Fiordilatte mozzarella and crispy breading

Gioia del Colle burrata with fresh Roman chicory

Alici e verdure fritte

Eggplant millefeuille, burrata from Gioia del Colle and speck

Smoked scamorzine cheese from Agerola wrapped in Colonnata lard and grilled

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