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BATTUTA SALE E PEPE 12

Knife-cut beef tartare, delicate “Az. Agraria Viola” extra virgin olive oil, wild black pepper and Maldon salt.

Recommended in combination with our black summer truffle

I FORMAGGI DI MASTRO GIORGIO   18

Selection of cow, sheep and goat cheeses from Lazio and Italy of various ages, paired with fine wine jellies, jams and mustards. (3, 9, 11, 13)

I SALUMI DI MASTRO GIORGIO 18

Tasting of fine Italian cured meats. Mortadella with hazelnuts and Susianella “Az. Agr. F.lli Stefanoni”. Lombetto from Cinta Senese DOP “Renieri”. Ventricina from Vasto “Salumificio Di Fiore”. Traditional artisanal dried beef from the Jewish-Roman tradition.

CASTELLI ROMANI 12

Porchetta log of pork belly with fennel, garlic and homemade pepper. Fresh sheep ricotta and honey. Vegetables in oil and seasoned olives. (3)

CINTA SENESE, PANE E POMODORO 26

Cinta senese DOP Maestà “Renieri” ham aged for 36 months, bruschetta with “Az. Agraria Viola” sincero oil and tomato and basil ice cream. (9)

PROSCIUTTO E FICHI 16

Seasoned Tuscan white pork raw ham and sweet and sour figs. (13)

CAPRESE   10

Burrata di Andria, raw tomato and green pepper sauce, basil oil and crispy puff pastry (3, 12)

QUINTOQUARTO 17

Small tasting: Tripe “alla romana”, mint and pecorino. Lamb offal and onions. Veal tongue in cacciatora sauce. (3, 13)

FIORI DI ZUCCA (2 pz.) 7

Zucchini flowers stuffed with ricotta, anchovies and candied lemon. (3, 5, 9, 13, 14)

CARBONARA DI NONNA LUCIA 14

Mezze Maniche Mancini agricultural pasta factory, organic egg yolk, pecorino romano DOP and bacon. (3, 9, 12, 14)

LA MATRICIANA MIA (poesia di Aldo Fabrizi) 16

Fresh bucatini water and flour, San Marzano tomatoes, bacon, ginger, wine and balsamic vinegar (3, 9, 12, 13, 14)

SUGO DI CODA ALLA VACCINARA 18

Fresh egg chitarra, oxtail sauce according to the ancient recipe of Ada Boni. Tomato, celery, raisins, pine nuts and chocolate preserves. (3, 9, 12, 13, 14)

CACIO E PEPE (al conciato di San Vittore) 18

Tonnarelli with black pepper and Pecorino di San Vittore, an ancient cheese from the Ciociaria shepherds, seasoned with berries, spices and aromatic herbs. (3, 9, 12, 14)

CACIO, PEPERONCINO e CICORIA 16

Tonnarelli creamed with Pecorino Romano PGI, wild chicory and fresh chilli pepper. (3, 9, 12, 14)

AGNELLO BRODETTATO 24

Lamb stewed with raw ham and creamed with egg yolk, lemon juice, garlic and fresh aromatic herbs from the countryside. Served with mashed potatoes in extra virgin olive oil. (12, 13, 14)

POLLO NEI PEPERONI 18

“Libero” chicken stewed inside colorful chiocchiere peppers. (12, 13)

CASINO TOTALE 24

Scamerita di Cinta Senese DOP in breadcrumbs of artisanal Piedmontese breadsticks with Mediterranean herbs, Alioli sauce, and carpione of vegetables. (3, 9, 13, 14)

LUMACHE ALLA ROMANA 16

Vineyard snails, coppery tomatoes, garlic, oil, pine nuts and mint. WARNING: Finger-licking is mandatory! (2)

UN AMERICANO A ROMA 10

Also vegetarian on request 

Organic egg cooked at low temperature, puffed Cinta Senese DOP bacon, semi-mature “Renieri” pecorino fondue and black summer truffle. (3, 9, 14)

FRITTOMISTO 18

A carousel of flavors far and wide in the tradition of fried food in Italy: Battered cod and chickpea cream. Stracciata di Agnone in carrozza and anchovy colatura mayonnaise. Boiled meatball and piccopò sauce. Fried cremino all’ascolana and semi-candied lemon. Sausage and broccoli rabe meatball and honey mustard. Lamb chop and green sauce. (3, 5, 9, 11, 12, 13, 14)

ASTROPARMIGIANA  12

Burnt eggplant sphere on a datterino tomato sauce, melting heart of smoked provola, salted ricotta discs and basil drops. (3, 9, 14)

PANE, ALICI E POMODORO 12

Fresh anchovies marinated in house with apple cider vinegar and chili pepper, Mediterranean salad of colorful tomatoes, Conero paccasassi, quartirolo, crushed Nocellara del Belice olives, Pantelleria capers and oregano bread. (3, 5, 9, 13)

Ask our waiting staff what our garden has to offer today.VERDURE FRESCHE DI STAGIONE   7

Ajo, Ojo and chilli, Nubia red garlic infused in extra virgin olive oil and fresh chilli.

According to seasonality.

Also available on request at the agro

VERDURE INFORNATE   8

Eggplant, zucchini, red and yellow peppers, tomatoes, Tropea onion. Thyme and basil oil.

INSALATA   8

Mixed salad of fresh salads, spinach, radishes, tomatoes and wild herbs according to availability.

CAPONATA   10

Sweet and sour aubergines, olives, celery, Giarratana onion, Nocellara green olives, mint and almonds. (13)

SCIUÉ SCIUÉ   7

Coral beans sautéed with fresh tomato, garlic, oil and basil.

MACCO E BIETE   9

Sautéed broad beans and coloured chard.

VERDURA DEL GIORNO   9

Ask our waiting staff what our garden has to offer today.

CESTINO DI PANE ARTIGIANALE    4

FOCACCIA CALDA    5

With “Di Marco” wholemeal multi-grain flour.

TORTA DELLA NONNA CHE NON È UNA TORTA  10

Cream, lemon earth, vanilla shortcrust pastry, pine nut ice cream and lemongrass and ginger gel. (2, 3, 9, 14)

TIRAMISALE  8

Mascarpone cream, ladyfingers, coffee and Maldon salt cocoa crumble. (3, 9, 14)

FRAGOLE E CIOCCOLATO!  10

Maitre Georges “Chocolate delight” cake, white chocolate and tonka bean namelaka, strawberry and prosecco gel, and strawberry ice cream. (3, 9, 14)

BIRRA E NOCCIOLINE 10

Cheesecake, white chocolate, salted caramel, peanut biscuit and San Biagio “Monasta” amber beer, bay leaves and honey ice cream. (1, 3)

CANNOLICCHI  10

Small Sicilian cannoli to be filled at the table to enjoy them at their best, served with chopped pistachios, dark chocolate chips and candied orange. (2, 3, 9, 14)

I SORBETTI E LE CREME ARTIGIANALI DI MASTRO GIORGIO IN BARATTOLO   9

Vegan, lactose-free and gluten-free creams and sorbets.

FRUTTA DI STAGIONE 7

According to availability.