Il contenuto di questa pagina richiede una nuova versione di Adobe Flash Player.

Scarica Adobe Flash Player

Deep-Fried Appetizers

Sliced Prosciutto

Bufala

Chesees

Salumi

Baked the Oven

Grilled

From the Frying Pan

Traditional Roman First Courses

Second Courses

Side Dishes


Second Courses

Stinco di Agnello da latte al forno con patate
Fiorentina Nazionale
Bistecca senza osso nazionale
Bistecca con osso nazionale
Thin slices of beef fillet with balsamic vinegar

"25 years reservei"
Thin slices of beef fillet with rocket lettuce and cherry tomatoes
Thin slices of beef fillet with white wine and rosemary
Grilled beef fillet
Beef fillet soaked in Barolo wine

making it tender and juicy
Tagliata of beef fillet with white wine and rosemary
Beef fillet tartare with Erba Cipollina
Roasted lamb
Grilled lamb
Animelle of lamb with white wine and rosemary
Coda alla Vaccinara

Oxtail with raisins, pine nutes and chocolate
The most tender and noble part of the tripe
Carpaccio di Filetto
First class fillet carpaccio marinated with lemon, extra virgin olive oil and Cyprus salt flakes. Served on a bed of rocket lettuce and Parmigiano Reggiano cheese aged 30 mo.

N.B.: All meat is seasoned with Extra Virgin Olive Oil from Viterbo, (Cusami Sodano oil mill, winner of best oil in 2010) and Cyprus salt flakes

 

Il contenuto di questa pagina richiede una nuova versione di Adobe Flash Player.

Scarica Adobe Flash Player