First courses from the land of the old Roman tradition
The goodness of tradition and all the freshness of fresh seasonal products
First courses of fresh fish from the Mediterranean Sea.
Fresh pici pasta with bacon and tomato sauce
Home made potato dumpling with oxtail sauce
(Del pastificio artigianale G.Cocco)
Spaghetti with clams on cream of Roman broccoli
Tagliolini with shellfish and fresh spring onion
con ventresca di ricciola
Fresh rigatoncini with seafood amatriciana
with amberjack belly
Potato gnocchi with red mullet and autumn black truffle
Tonnarelli with scallops, cheese, pepper and lime
Cod ravioli with cherry tomato sauce, raisins and pine nuts