Rice Carnaroli, San Marzano tomato, basil, and mozzarella in the heart. No need to reinvent it, just do it well.
Spaghettone, crispy guanciale and plenty of creamy Carbonara… Don’t call it a supplì, call it a masterpiece.
A Roman classic with a fresher twist. Pasta, black pepper, and a flash of citrus.
Sunday lasagna with oxtail ragù and candied celery. Not just any dish.
Baked potato, provola in the heart and a mix of parmesan and pecorino. Comfort food for a Sunday in slippers.
Bold sphere of cod and potatoes with raisins and capers, served in a tomato broth. Forget it — this one gets an ovation.
A cube of lamb and roasted potatoes, served with honey mustard. It’s a bite that packs a punch.
Reduced piennolo tomato sauce inside, and on the outside grated 60-month Parmigiano Reggiano PDO and basil. One bite and you can hear the Italian anthem playing in the background.
Smoked eggplant cream, ‘nduja, tomato and parmesan. Spicy and smashing.
Stuffed with burrata, topped with caper sauce, black olive crumble, Cantabrian anchovies and oregano. It’s a salty kiss.
Braised red onion inside, gorgonzola fondue outside. Walnuts, honey and rosemary to bless it all.
Crunchy and salty — just like life.?
With hot, indulgent fondue. With these, shut up and enjoy.
San Marzano DOP tomato, Apulian stracciatella, yellow confit cherry tomatoes, 60-month Parmigiano Reggiano DOP crumble, fresh basil and EVO oil.
San Marzano DOP tomato, oregano and Pantelleria capers cooked in, Cantabrian anchovies, yellow confit cherry tomatoes, and fresh parsley sauce on top.
San Marzano DOP tomato, hand-cut spicy spianata, creamy squacquerone, Calabrian ’nduja DOP sauce, fresh chopped herbs.
Italian porcini mushrooms and fresh champignons, Norcia IGP sausage, 60-month Parmigiano Reggiano DOP fondue, mixed aromatic peppers and fresh parsley.
Fior di latte mozzarella, Gorgonzola DOP cream, 60-month Parmigiano Reggiano DOP crumble, grated Pecorino Romano DOP.
Fresh zucchini flowers and fior di latte mozzarella baked in, Apulian stracciatella IGP, Cantabrian anchovies, lime zest and pink pepper.
Pea and mint cream, roasted eggplant and zucchini, yellow confit datterini tomatoes, Apulian stracciatella, and good EVO oil.
San Marzano DOP tomato, fior di latte mozzarella, fresh basil, extra-virgin olive oil.
San Marzano DOP tomato, red garlic from Sulmona, Pantelleria oregano, extra-virgin olive oil.
Fresh champignon mushrooms, Norcia IGP sausage, fior di latte mozzarella, extra-virgin olive oil, black pepper.
Fior di latte mozzarella, Gorgonzola DOP, Pecorino Romano DOP, Parmigiano Reggiano DOP.
San Marzano DOP tomato, fior di latte mozzarella, spicy spianata salami, extra-virgin olive oil, basil.
Zucchini flowers, fior di latte mozzarella, anchovies in oil, extra-virgin olive oil.
San Marzano DOP tomato, fior di latte mozzarella, anchovies in oil, Pantelleria oregano, basil, extra-virgin olive oil.
White base with fresh fior di latte, Apulian stracciatella, Cantabrian anchovies gran riserva, oven-baked yellow datterini, lime zest, toasted muddica, pink pepper and drops of EVO oil.
White base with cow’s milk ricotta whipped with fennel seeds, wild sockeye salmon marinated with citrus and dill, red onion braised and caramelized in wine, wild fennel and lime zest.
White base with mashed potatoes, Pecorino Romano DOP fondue, Sarawak black pepper, fresh truffle grated on top.
White base with rosemary mashed potatoes, beef cheek braised for 6 hours in red wine with almonds, reduction of its own jus, crispy chopped celery and carrots, toasted almond flakes.
Base with mozzarella and Pecorino Romano DOP, crispy guanciale, hand-chopped beef tartare, yellow egg yolk cream added after baking, Sarawak black pepper.
Fig, mascarpone, and almond-cinnamon-lime crumble.
selected pistachio pesto
Raw almond and hazelnuts with pine nut crumble and brittle, topped with warm dark chocolate sauce.
Vanilla, mixed berries, melted white chocolate drizzle.
