Platters with cured hams and cold cuts of our own production

Our porchetta baked in a wood-fired oven and stuffed with liver 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.
Sweet cured ham aged 30 months, Oasi WWF cured ham, Roman-style mortadella with pistachios, country salami, Volpetti buffalo cheese (with berries, three freshly ground peppers, our extra virgin olive oil and aged balsamic vinegar), two baked croquettes with potatoes from Canale Monterano and pieces of free-range pork ham.

Six cured meats from wild boar from the scrubland: prosciutto, capocollo, mortadella with black truffle from Sabina Romana, salame, aged salsiccetta, and coppa di testa.
Served with 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, Shiraz-aged ham, Mangalica ham, black truffle ham from Roman Sabina, orange-cured Lonzino, Whisky and honey-aged salami, black truffle salami from Roman Sabina, Cinta Rossa loin from the rump, free-range capocollo with Roman rosemary, medieval salsicciotto salami with country herbs, brandy-aged guanciale with white pepper and cinnamon, two-milk cheese from the Roman countryside with the day’s mostarda on the side, Blue cow cheese from the Roman countryside aged with our late-harvest Malvasia Puntinata, crostino with salmì, bruschetta with Cinta lard mousse and herbs, bruschetta with rustic tripe in the burina style with mint and pecorino, baked croquette with potatoes from Canale Monterano and bits of free-range ham.

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