Hot and cold starters
Imperial garden tartlet
€ 22.00
on a bed of Fossa cheese from Sogliano al Rubicone and a rich leek sauce from Nepi
Quail Eggs with two truffles, black and white
€ 25.00
Prepared to order in a cast-iron pan in the oven - sunny-side up -, on a bed of crispy cured pork cheek from free-range pork, two-truffle jus, and black truffle shavings. Served with fried polenta made from "Rosso antico" maize.
Traditional Roman bruschette (4 pcs)
€ 24.00
Three layers of goodness in a single bruschetta: velvety Trasimeno fagiolina bean purée, Brado pork guanciale, wild fennel pesto, shavings of Pecorino Romano D.O.P. reserve aged 18 months.
Crostone al Baffo
€ 19.00
Ultra-matured guanciale from free-range pork "Cintato Rosso dell'Umbria" browned with fresh sage and a reduction of vinegar.
The bray and the burden
€ 29.00
Donkey mortadella and Cacio stracco from the Roman countryside melted in a terracotta pot, dressed with wild black truffle blackberries. Toasted bread brushed with our EVO oil.
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