Tastings

Two complete menus to taste our traditional Roman and fish specialties.

Roman Tasting

A selection of typical Roman and local dishes

Appetizer

Prosecco di Benvenuto
Bubbles for the evening.
Mixed Fried Of Tradition
Crunchy sheets of zucchini, aubergines, courgette flowers, broccoli, apple slices and potato croquettes.

First dishes

Rigatoni with Amatriciana
Rigatoni (excellence since 1986), bacon, tomato, pecorino romano, extra virgin olive oil.
Paccheri Cacio and Pepe
Short pasta “Pacchero” (excellence since 1886), pecorino romano, black pepper.

Second Courses

Abbacchio alla Cacciatora
Lamb meat, Rosemary, white wine, garlic, vinegar, anchovies, capers and extra virgin olive oil.

Triptych of Seconds

Meatballs and courgettes stuffed with beef
Ground beef (Angus Scottish PGI), Zucchini, Nutmeg, Parmesan, Egg, Pine nuts, Bread soaked in milk.
Veal stew with tomato sauce
Diced veal meat, onion, white wine, extra virgin olive oil and cherry tomatoes.
Beef rolls with tomato sauce
Beef slices (Scottish Angus PGI), Celery, Carrots, Onion, White wine, Pachino tomatoes and Parmesan.

Side dish

Artichokes alla Romana
Roman artichokes, lemon, parsley, mint, garlic and extra virgin olive oil.

Home sweets

Wide selection of homemade desserts

Drinks

Selection of House Wines
One bottle for each pair
Mineral and Natural Water
Coffee
Normal, Decaffeinated and Barley of the best selections

45,00 Euro

Fish specialty Tasting

A selection of first and second courses based on fish

Appetizer

Prosecco di Benvenuto
Bubbles for the evening.
Mixed Fried Of Tradition
Crunchy sheets of zucchini, aubergines, courgette flowers, broccoli, apple slices and potato croquettes.

First dishes

Broccoli and “arzilla” soup
First dish from the Roman tradition with Roman broccoli and breed.
Potato gnocchi and clams
Potato gnocchi with white dough, with clams, extra virgin olive oil.
Or
Shrimp and Zucchini Tagliolini
Long fresh egg pasta, romanesque courgettes, fresh shrimp, cherry tomatoes.
Or
Sicilian Paccheri
Pasta, cherry tomatoes, sea bass ragout, aubergines, chilli pepper, extra virgin olive oil.
Or
Maltagliati Mussels and Pecorino
Homemade egg pasta, Mediterranean mussels, Roman pecorino cheese, extra virgin olive oil.

Second Courses

Raw fish carpaccio
Sea Bass, Tuna, Salmon, Oyster and Octopus Salad.
Imperial Bass
Fresh spiny seabass, baked in the oven, artichoke, garlic, herbs, salt and pepper.