Fresh artichokes, floured and fried until crispy. We serve them still hot, sprinkled with pecorino Romano that melts slightly and scented with fresh mint leaves. A bite that combines crunchiness, savouriness, and an irresistible aromatic touch. Simple, Roman, in short, frightfully good.

Jewish-style artichoke as it used to be made: opened like a flower, thrown into boiling oil and fried until it becomes nice, crispy and golden. Inside it stays soft and melts in your mouth, outside it goes "crunch"—pure delight. A Roman classic, no frills: artichoke, oil and a skilful hand.

Slow-cooked lamb with rosemary, white wine, and plenty of love. The potatoes turn golden underneath, soaking up all the delicious juices. A blast of Roman tradition, the kind you never forget.

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