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sheep's ricotta and homemade 'nduja with aubergines, peppers, lard, Aleppo chili and parsley, served with red Tropea onion compote
sheep's ricotta and homemade 'nduja with aubergines, peppers, lard, Aleppo chili and parsley, served with red Tropea onion compote
with lemon oil, baby spinach, veal jus and black truffle
CBT veal round, tuna sauce, green beans, caper leaves, marinated grain mustard and parsley powder
with strawberries, basil and prosecco
Puntillas" (baby squid) and lime
30-month Pellizzari Parma, 24-month Valle Oblita Norcia I.G.P., 24-month Camarin San Daniele from Friuli Udine
D.O.P. Campana Buffalo Mozzarella and 24-month Parma ham
With saffron with Mediterranean style swordfish, citrus buffalo ricotta, confit datterini, black olives, pine nuts and sultanas
With hand-chopped meat ragù with lemon scent
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
IGP San Marzano tomatoes, pork cheek, IGP Pecorino Romano, black pepper
Artisanal pork cheek, IGP pecorino romano, black pepper
Potato, leek and wakame seaweed cream, burnt leek powder and roasted pakchoi
with baked potatoes and harissa sauce
with grilled asparagus and black truffle
Campana Buffalo Mozzarella DOP, datterini tomatoes, and fresh basil
Romaine lettuce, pork cheek, Parmigiano Reggiano shavings, bread croutons, caesar sauce and grilled chicken
Tomatoes, bell peppers, red onion, olives, feta cheese, and cucumbers
Arborio rice, vegetable stew of San Marzano DOP tomato, 24-month Vacche rosse Parmigiano Reggiano, fior di latte from Agerola and basil
Naturally leavened Deroma white bread, tomato water, yellow datterini, red datterini, beefsteak tomatoes, basil pesto, black garlic cream, oregano and basil
Smoked eggplant meatball grilled, confit tomato pesto and basil
Fresh water and flour spaghettone, artisanal pork cheek, IGP pecorino romano, black pepper and organic egg pecorino fondue and pork cheek crumble
Agerola fiordilatte, artisanal mortadella, DOP Andria Burrata and pistachio
San Marzano DOP tomato, garlic, basil, oregano and EV olive oil
Smoked provola yellow datterino paté, red datterino paté, roasted tomato spaccatelle and pepper flavored with orange
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, 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, spicy salami, Agerola fiordilatte, caramelized onion, hot honey with Spilinga 'nduja infusion
San Marzano DOP tomato, confit red datterini, DOP Andria Burrata, Cantabrian Sea anchovies, black olive powder, oregano, EV olive oil and crystallized basil
Yellow datterino tomato and its juice, buffalo stracciata, Cantabrian Sea anchovies and basil pesto
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.