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.
Filetto di manzo in salsa al pepe verde
Carrè di agnello in doppia cottura servito con salsa tzatziki
Petto di pollo al marsala
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