A very simple but elegant appetizer. There are several kinds of artichokes in the Roman countryside, and they can be prepared in many different ways. Our chef preferred to cook them raw with lemon and ricotta to better accentuate the freshness.
A classic dish representative of Regione Lazio, the bucatini cacio and pepe is a wonderful pasta due to the noodle’s shape, which cups the sauce and cheese. Animelle are the most tender and delicate part of the bovine, and as such very popular in Roman cuisine.
The delectable baby lamb meat is even tastier and flavorful because it is cooked with the rare and precious black truffle and Frascati sauce, with a hint of the Etruscan wine Frascati.
A dish representative of from Roman tradition, it refers to the Jewish community still residing in Rome.
The dessert selected by the chef is also part of the Roman tradition - Everything is local! The cake is stuffed with local sheep ricotta and visciole cherries, which grow nearby. The gelato is made with vinsanto wine.
Morellino di Scansano, Montepulciano from Tuscany or if you can find a Ruché a red wine from Piedmont.
