Example Roman Menù
Entrée (few examples)
- Parmigiana with Basil pesto home-made
- Tasting of Italian Cheeses and cured Meats
- Mini Beef Tartare, with Taggiasche Olives, Confit Tomatoes and Mayo with Anchovies
First (few examples)
- Carbonara my way “The Meo Patacca” original recipe of my father and a famous Roman restaurant
- Amatriciana pasta with crunchy bacon and Pecorino Romano DOP (cheese)
- Gnocchetti of Potatoes with 3 Datterini Tomatoes and cream of Pecorino Romano PDO
- Red lasagna with meat sauce
- White lasagna with vegetables and cheese
- Meat Ravioli with Fresh Tomato Sauce and Parmigiano DOP
Second (few examples)
- White meatballs with lemon and aromatic herbs
- Pork scaloppine with mushrooms
- Chicken cacciatore with Rosemary
- Saltimbocca alla Romana: Veal, Salvia, Ham
- Beef stew with potatoes
Side dishes (few examples)
- Seasonal Vegetables retouched in a pan with chili
- Fennel salad, Oranges, baked Olives, Pomegranate and Almonds topped with vineigrette
- Roman Puntarelle seasoned with EVO Oil, Vinegar and Anchovies (you can not put anchovies)
- Coral green beans with Datterini Yomoatoes
Dessert (few examples)
- Tiramisù
- Cream of fresh Ricotta (fresh cheese) with drawstring with berries and shortcrust crumble
- Chocolate Brownies and Raspberry sauce example seafood menù
Entrée (few examples)
- Au gratin Scallops with Citrus-scented Herbs
- Salmon Tartare, Avocado, pistachio and Lime Sauce
- Cod creamed of Vicenza-Style on crispy Polenta
- Caponata of fresh Tuna
- Flambé Shrimp salad, pink grapefruit and fennel
- Carpaccio of Amberjack, Lime and Mango
First (few examples)
- Pasta with Gamberoni, its Bisque, toasted crumb flavored with Parsley and Basil
- Spaghetti with Clams and pesto of Rughetta and Pistachio
- Pasta with Mussels, Tomatoes, Pecorino Romano
- Seafood Ravioli with tomato sauce Datterino confit and Basil
Second (few examples)
- Salmon in Sesame Crust on Mint Scented Pea Cream
- Crispy baked cuttlefish, cherry tomatoes, Taggiasche olives, Basil with lemon scent
- Carpaccio of Amberjack, Lime and Mango
- Flambé shrimp salad, pink grapefruit and fennel
- Salmon Tartare, Avocado, pistachio and Lime Sauce
Side dishes (few examples)
- Seasonal Vegetables retouched in a pan with chili
- Fennel salad, Oranges, baked Olives, Pomegranate and Almonds topped with vineigrette
- Roman Puntarelle seasoned with EVO Oil, Vinegar and Anchovies (you can not put anchovies)
- Coral green beans with Datterini Yomoatoes
Dessert (few examples)
- Tiramisù
- Cream of fresh Ricotta (fresh cheese) with drawstring with berries and shortcrust crumble
- Chocolate Brownies and Raspberry sauceexample veggie menù
Entrée (few examples)
- Tartlets with goat’s Cheese and red Onions caramelized in Honey
- Small glass with Puglia buffalo stracciata and sautéed Chicory
- Small glass with Cannellini bean cream, Rosemary oil and dried Tomatoes
- Tartlets with Robiola cheese, confit Datterini, Taggiasca olives flavored with basil
- Bundle of sautéed Roman Broccoli, olives on PDO Pecorino Romano cream
- Baked polenta with Gorgonzola cream, raspberries and currants
- Glass with Panzanella Toscana and Stracciatella di Bufala Pugliese
First (few examples)
- Potato ravioli, with fresh cherry tomatoes and basil sauce
- Rigatoni with Sicilian Pesto: Ricotta, cherry Tomatoes, Pine nuts, DOP Parmesan, Basil
- Gnocchi with 3 cherry tomatoes and Pecorino Romano DOP cream
- Cannelloni with Ricotta and Spinach, DOP Parmesan, Bechamel
- Ravioli with Ricotta cheese and spinach, butter, sage and DOP parmesan
Side dishes (few examples)
- Seasonal vegetables sautéed in a pan with Chilli pepper
- Fennel, Orange, Baked Olive, Pomegranate and Almond Salad dressed with vineigrette
- Valerian salad, Edamame, dried berries dressed with Citrus vinaigrette
- Field salad, Radishes, Almonds, Avocado, dressed with lime vinaigrette
- Roman Puntarelle seasoned with EVO Oil, Vinegar
- Oven-cooked seasonal Vegetable Ratatouille
Dessert (few examples)
- Classic Tiramisù
- Fresh Ricotta Cream with Wild Berry Coulisse and Shortbread Crumble
- Fresh Ricotta Cream with Wild Berry Coulisse and Shortbread Crumble
- Bitter Chocolate mousse with candied Oranges and cream