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The meats

by fuocolento
The meats

La tradizione Romana vista da noi

The Roman tradition seen by us

Medaglione di vitella con salvia e prosciutto di Bassiano
Veal medallion with sage and Bassiano ham
€ 22
Rochèr di coda alla vaccinara
con insalatina di sedano croccante
Oxtail-meatballs with fresh celery
€ 22
Filetto di vitella alla griglia con insalatina di campo
Grilled veal fillet with

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.

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