Kitchen
Starters
- Eggs baked in tomato sauce
- Cheese board
- Tripe, coratella, beans, lentils and chickpeas
- Mixed bruschetta
- Prosciutto from Amatrice
- Buffalo mozzarella
- Basket of Abruzzo cured meats
- The “Piccolo Abruzzo” starter
First courses
- Bucatini all'amatriciana
- Spaghetti alla carbonara
- Rigatoni alla gricia
- Paccheri with ricotta and guanciale
- Mezze maniche with broccoli and sausage
- Tonnarelli cacio e pepe
- Fettuccine with ragù
- Pappardelle with wild boar
- Thursday’s homemade gnocchitoday
- Ravioli with Cognac
- Tagliolini with artichokes and guanciale
- Bean and legume soups
- Radicchio and gorgonzola risotto
- Porcini mushroom risotto
- Truffle and saffron risotto
Main courses
- Arrosticini, Abruzzo-style skewers
- Grilled sausage and scamorza
- Beef strips with rocket and cherry tomatoes
- Saltimbocca alla romana
- Chicken, any way you like
- Grilled lamb chops “scottadito”
- “Piccolo Abruzzo” mixed grill
- Sliced beef with rosemary
- Beef fillet with Montepulciano wine
- Florentine T-bone steak, by the kilo
Tuesdays and Fridaystoday
Seafood specials
Sides
- Artichokes, Jewish-style or Roman-style
- Fresh-cut fries
- Sautéed greens
- Grilled vegetables
- Large mixed salads
- Porcini mushrooms
Desserts
Desserts
- Tiramisù
- Mousse
- Ice-cream truffles with Punch Abruzzese
- Tarts of the day
- Seasonal fruit
Drinks
To drink
- Water
- Soft drinks
- Wine by the glass
- Liqueurs
Coffee & tea
- Espresso
- Cappuccino
- Tea