Starters

Buffalo mozzarella from Capua and cured ham from Amatrice

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

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

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

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

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.

with garlic, olive oil, parsley and a little chilli. Served with croutons.

cooked sous-vide at low temperature

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

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