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The meats

by fuocolento
The meats

Second courses of meat

In the old Roman cuisine, the meats considered waste parts, oxtail, tripe, cheek and entrails finally found a riot of flavors in our kitchens, so much so that they crossed national borders and were known all over the world, such as oxtail and rigatoni with the pajata, the lamb offal with artichokes, the trotters.

Medaglione di vitella con salvia e prosciutto di bassiano

Veal medallion with sage and Bassiano ham

€ 20

Rocher di coda alla vaccinaracon insalatina di sedano croccante

Oxtail meatballs with fresh celery

€ 20

Filetto di maiale porchettato con salsa di mele renette

Pork fillet with rennet apple sauce

€ 20

Sovracoscia di pollo con salsa di peperoni

Chicken thigh with sweet pepper sauce

€ 20

Filetto di vitella alla griglia con insalatina di campo

Grilled veal fillet with field salad

€ 28

stinco di agnello

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