Boards with home-produced cured hams and charcuterie

Our wood-fired oven-roasted porchetta stuffed with liver pâté and wild fennel (medieval recipe), served with freshly made focaccia, its crispy crackling and orange and onion mustard.

A tribute to the American actress, granddaughter of Prince Torlonia.
30-month sweet cured ham, Oasi WWF cured ham, Roman-style mortadella with pistachios, country salami, Volpetti buffalo cheese (with berries, freshly ground mixed pepper, our extra virgin olive oil and aged balsamic vinegar), two baked croquettes with Canale Monterano potatoes and pieces of free-range pork ham.

Six cured meats from wild boar from the scrubland: prosciutto, capocollo, mortadella with black truffle from the Roman Sabina, salami, cured salsiccetta and coppa di testa.
Accompanied by giant fleshy olives, cave-aged pecorino from the Roman countryside, dried figs with maraschino and two baked croquettes with potatoes from Canale Monterano and pieces of free-range pork prosciutto.

Culatello di Grotta, ham aged in Shiraz wine, Mangalica ham, ham with black truffle from Roman Sabina, Lonzino with orange, salami aged with whisky and honey, salami with black truffle from Roman Sabina, loin from the rump of Cinta Rossa, free-range capocollo with Roman rosemary, medieval salsicciotto salami with wild herbs, guanciale aged with brandy, white pepper and cinnamon, Cacio ai due latti from the Roman countryside with the day’s mostarda on the side, Blu di mucca from the Roman countryside aged with our late-harvest Malvasia puntinata, crostino with salmì, bruschetta with Cinta lard foam and herbs, bruschetta with rustic tripe in the Burina style with mint and pecorino, oven-baked croquette with potatoes from Canale Monterano and small pieces of free-range ham.

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