with Campania buffalo mozzarella D.O.P. of 125 grams, mixed datterini tomatoes, umami of red datterini tomatoes and Flaminio extra virgin olive oil

Buffalo mozzarella from Capua and cured ham from Amatrice

porcini mushrooms C.B.T., garlic, oil and parsley.
Product subjected to negative temperature reduction.

Buffalo mozzarella D.O.P. served with Cantabrian anchovies Gold Codesa series, umami, and a blend of red pepper and eggplant, along with guttiau bread

Courgettes, aubergines, peppers, tomato and onion, olives and capers

buffalo ricotta with honey decoction, pollen, and walnuts

San Venanzo saddle, Monte Peglia pine cone, lonzino, guanciale, wild salami, wild boar salami

mozzarella and buffalo ricotta from Campania, burrata from Putignano. With house-made jams and preserves, umami from datterini tomatoes, sunflower seeds, flaxseeds, and pumpkin seeds.

cooked sous-vide at low temperature

the Roscioli bread from via dei Chiavari and our 24-hour cooked CBT porchetta

Roman speciality with pork rind cooked sous-vide for 12 hours, tomato and cannellini beans

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