Our starters

The finest meat in the world torch-seared paired with the most exquisite food...for connoisseurs

filled with rice, mozzarella and Italian beef fillet ragù
2 per serving

Our cured beef is homemade starting from a selected beef eye round which is left to rest under balanced salt and sugar.
After a spice bath, we let it rest for about 20 days in our curing chamber until it is perfect to be served.

Homemade prepared with the chef's recipe and blast chilled

homemade croquette

Our selection of cheeses and cured meats alternates the main features of the dish every week.
Among the companies that supply us with cheeses we can find: Il Radichino by the Pira brothers, Occelli, Podda, Monte jugo and other local excellences.
Regarding cured meats, we alternate IGP products such as Mortadella di Bologna by Bonfatti (Slow Food presidium) or Finocchiona with other national and international excellences such as Spanish beef Cecina, venison Bresaola, goat mocetta, goose salami, San Giovanni cooked ham, grilled shoulder and many others.

Red rice suppli, radicchio, gorgonzola, butter and parmesan

Viterbo lentils prepared using the traditional city method, with carrot, onion, various spices and chilli