Süd

Artichoke alla Romana with pesto trapanese.

Classic beef tartare with egg yolk cream and caper leaves.

Calamaretti with 'Nduja and pomelo.

Castelfranco salad with pumpkin and pecorino.

Conchiglie pasta with ragù and basil.

Milk bread with Parmigiano Vecchio and Périgord truffle (2 pieces).

Traditional Pici pasta prepared in a classic Cacio e Pepe style.

Ricotta gnocchi with brown butter and sage.

Beef tagliata with caramelized onions and seasonal salad.

Sliced beef served with caramelized onions and a seasonal side salad.

Saffron barley risotto with artichokes and gremolata.

Creamy barley risotto with saffron, artichokes, and fresh gremolata.

Saffron barley risotto with veal cheeks and gremolata.

Sourdough focaccia with olive oil.

Stracciatella with blood orange, radicchio tardivo, and smoked almonds.

Tuna crudo with green tomatoes and buckwheat.

Trombette pasta with pistachio pesto and burratina.

Vitello tonnato, our way.