Fresh puntarelle dressed with a sauce of blended anchovies, garlic, extra virgin olive oil, and vinegar. Crunchy, bitter, and tasty as per tradition.

Sautéed with garlic, extra virgin olive oil, and chilli. Bitter to the right degree, the quintessential Roman side dish.

Pan-fried broccoli with garlic, extra virgin olive oil, and chilli pepper. Simple, tasty, and very Roman.

Fresh and fragrant, with crunchy fennel, orange wedges, and crunchy almonds. A light and tasty side dish.

Hand-cut and oven-baked with extra virgin olive oil, rosemary, and salt. Homemade, crispy on the outside and soft on the inside.

Crispy and golden, perfect with everything.

Green salad, tomatoes, and carrots.

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