Veal slices with prosciutto and sage, browned in butter and deglazed with white wine, served with mashed potatoes. A classic main course of Roman cuisine, simple and flavourful.

A tail that melts. Slowly cooked with celery, tomato, and spices, just like our grandmothers used to make it. Eaten with bread in hand.

Grilled lamb chops with baked potatoes and tzatziki sauce. Tradition and freshness on the plate.

It's not always the same, but it's always good: we cook it differently every time, according to the mood and the ingredients of the moment.

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