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24-month Red Cow Parmesan, yellow datterino tomato pâté, puffed arugula and 25-year aged Balsamic Vinegar
24-month Red Cow Parmesan, yellow datterino tomato pâté, puffed arugula and 25-year aged Balsamic Vinegar
Beef Tartare served on marrow bone, caramelized shallot, puffed rice, veal jus and saffron wafe
Seared Japanese A5 Wagyu striploin (60g), accompanied with sauce and meat broth shot
Phyllo dough cannolo filled with burrata cream, oil-cooked datterini tomatoes and basil
Burrata, sheep's ricotta and homemade 'nduja donut with aubergines, peppers, lard, Aleppo chili and parsley, served with red Tropea onion compote
Buffalo Mozzarella and 24-month Parma ham +
Datterini tomatoes and fresh basil
with Organic Sun-Dried Tomatoes
Bàlfego tuna tartare, soft spiced avocado "crumble", Passito reduction and toasted almonds
their juices, chives, lime and caviar
with red gazpacho, pine nut brittle, puffed garlic chips, Taggiasca olives, sweet and sour red onion and sultanas
slightly spicy green gazpacho, vegetable charcoal bread crumble and lemon oil
with puntillas and lime
Mixed field greens, datterini tomatoes, corn, buffalo mozzarella, yellowfin tuna in EVO oil, sweet and sour red onion and green sauce
Lettuce, fresh tuna, avocado, pickled gherkins, toasted sesame and yogurt sauce with red onion
Tomatoes, bell peppers, red onion, olives, feta cheese, and cucumbers
Lettuce, potatoes, green beans, eggs, datterini tomatoes, Taggiasca olives, yellowfin tuna in EVO oil, Cantabrian Sea anchovies
Romaine lettuce, pork cheek, Parmigiano Reggiano shavings, bread croutons, caesar sauce and grilled chicken
Castelmagno cheese foam and dark chocolate
with burrata, roasted potato cream, beef tartare, mushroom cream. and black truffle
with tomato water. colorful datterini tomatoes and almond and basil crumble
Pork cheek, IGP Pecorino Romano, black pepper, organic eggs
IGP Pecorino Romano, black pepper
Smoked eggplant, scampi and prawns, roasted pacchetelle tomatoes, salted ricotta, and basil
with saffron with Mediterranean style swordfish*, citrus buffalo ricotta, confit datterini tomatoes, black olives, pine nuts and raisins
with "Arrabbiato" crab sauce, with parsley air and spicy tomato gel
IGP San Marzano tomatoes, pork cheek, IGP Pecorino Romano, black pepper
IGP San Marzano tomatoes, pork cheek, IGP Pecorino Romano, black pepper
Herb oil and sautéed seasonal vegetables
Black Beluga lentils, Jerusalem artichoke chips, toasted hazelnuts, parsley sponge and lemon scent
with Jerusalem artichoke cream, almonds, Cantabrian Sea anchovies and sweet and sour red onion
with baked potatoes and harissa sauce
with Parma ham, champignon mushrooms and roasted mushroom pak choi
Celery and potato velouté, smoked celery and in rice vinegar osmosis, radishes and Port reduction
Fried squid
Breaded and fried Amatriciana pasta cube, served with pecorino romano fondue, guanciale powder, black pepper
Slice of double-cooked "padellino" dough filled with Parma ham, Andria Burrata DOP, black truffle and basil
Fried dough, zucchini cream, Andria Burrata DOP, zucchini chips, crystallized zucchini flowers and shaved Provolone del Monaco
Buffalo mozzarella DOP, Cantabrian anchovies, zucchini flowers and lime zest
San Marzano DOP tomato, spicy salami, Agerola fiordilatte, caramelized onion, hot honey with Spilinga 'nduja infusion
Eggplant cream, smoked buffalo provola, eggplant chips, DOP Campana buffalo cream, confit red datterini and crystallized basil
Romanesco broccoli cream during cooking, sautéed romanesco broccoli upon exit, DOP Campana buffalo stracciatella, Cantabrian anchovies, lemon powder and chili pistils
Romanesco zucchini cream, Agerola fiordilatte, Formia provolone, zucchini chips and zucchini flowers
Agerola fiordilatte, artisanal mortadella, DOP Andria Burrata and pistachio
Focaccia, salmon marinated with red turnip, black garlic tzatziki sauce, guacamole and fresh rocket
San Marzano DOP tomato, raw added DOP Campana Buffalo mozzarella, Vacche Rosse 24-month Parmigiano Reggiano, basil and EV olive oil
San Marzano DOP tomato, 24-month Vacche Rosse Parmigiano Reggiano, DOP Andria Burrata, confit yellow datterini and basil pesto
San Marzano DOP tomato, raw added DOP Campana Buffalo mozzarella, Cardoncelli and Champignon mushrooms sautéed in flavored butter, Sauris raw ham, Jerusalem artichoke chips and Itrane olive powder
San Marzano DOP tomato, garlic, basil, oregano and EV olive oil
San Marzano DOP tomato, Agerola fiordilatte, 24-month Vacche Rosse Parmigiano Reggiano, basil, EV olive oil
San Marzano DOP tomato, Agerola fiordilatte and spicy salami
San Marzano DOP tomato, DOP Campana Buffalo mozzarella, basil, EV olive oil
San Marzano DOP tomato, confit red datterini, DOP Andria Burrata, Cantabrian Sea anchovies, black olive powder, oregano, EV olive oil and crystallized basil
Smoked provola yellow datterino paté, red datterino paté roasted tomato spaccatelle AND pepper flavored with orange
Focaccia, beef carpaccio,remoulade sauce, truffle flavored baby rocket, chopped hazelnuts and truffle flakes
The bread is freshly baked every day by our master baker and served still warm in a CASKET to keep its fragrance intact. White Bread with type 0 wheat flour, Multigrain and Wholemeal Bread are just some of our specialties that you will find in the FORNO DE ROMA selection.
Savoiardi biscuits, coffee, mascarpone and cocoa
Camilla-style carrot cake, orange gel, crème pâtissière semifreddo, black olive powder, tuile tree
Creamy chocolate, salted caramel, raspberries
Raspberry mousse and coffee bavarois on a coffee biscuit, accompanied by fermented raspberry in its liquid, and raspberry and coffee gel
Cocoa crisp with lemon thyme and rosemary, cherry jam, Chantilly cream, and dark chocolate ganache.