Sides

With broad beans, San Venanzo guanciale, peas, spring onions, artichokes, lettuce, mint, white wine

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

Crispy asparagus cooked sous-vide at low temperature with teriyaki sauce and gomasio
Product cooked and blast chilled.

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

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

sautéed in a pan with garlic, oil and chilli

baked with garlic, oil and rosemary

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