Hot and cold appetizers
Imperial garden tart
€ 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 skillet in the oven - sunny-side up -, on a bed of crispy guanciale from free-range pork, two-truffle sauce, and black truffle shavings. Served with fried polenta made from "Rosso antico" corn.
Traditional Roman bruschette (4 pcs)
€ 24.00
Three layers of goodness in a unique bruschetta: creamy Trasimeno fagiolina beans, Brado pork guanciale, wild fennel pesto, shavings of Pecorino Romano D.O.P. reserve aged 18 months.
Crostone al Baffo
€ 19.00
Extra-aged wild pork guanciale "Cintato Rosso dell'Umbria" sautéed with fresh sage and reduced vinegar.
The bray and the burden
€ 29.00
Donkey mortadella and Cacio Stracco from the Roman countryside melted in a terracotta pot, seasoned with wild black truffle blackberries. Toasted bread drizzled with our extra virgin olive oil.
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