on sautéed Roman broccoli and its sauces
on cannellini bean cream and carrot velouté with crispy leeks
Egg poached on white wine pear, truffle, porcini and parmesan wafer
on sautéed Roman broccoli and its sauces
on cannellini bean cream and carrot velouté with crispy leeks
Egg poached on white wine pear, truffle, porcini and parmesan wafer
Buffalo, confit cherry tomatoes and basil mousse
Sausage, pecorino cheese and truffle
Black cabbage, anchovies and almonds
(Max 2 people)
of pecorino cheese with seasonal truffles
pumpkin and leeks with crispy bacon
tortello stuffed with amatriciana served on pecorino cream and tomato powder
with rosemary-scented bread
(typical Tuscan soup)
quail stuffed with figs and wrapped in bacon, served with figs and glazed spring onions
with seasonal vegetables
and mint
wrapped in bacon and porcini mushrooms