Pair: Etna RossoCarbonara Romana
€17Guanciale, egg yolk, pecorino romano, black pepper.
03 — Cucina
Plates for sharing
Chef Matteo Rinaldi cooks Roman classics, fresh pasta rolled every afternoon and whatever the market had that morning.
Il menù
Tonight's menu
Antipasti
Burrata di AndriaHeritage tomatoes, basil oil, sea salt
€14Vitello TonnatoRose veal, tuna mayonnaise, capers
€15Tagliere MistoSalumi, three cheeses, honey, focaccia
€22Carciofi alla RomanaBraised artichokes, mint, garlic
€12Primi
Spaghetti alle VongoleClams, white wine, garlic, chilli
€19Carbonara RomanaGuanciale, egg yolk, pecorino, pepper
€17Tajarin al TartufoForty-yolk pasta, butter, black truffle
€26Penne all'ArrabbiataSan Marzano, chilli, parsley
€14Secondi
SaltimboccaVeal, sage, prosciutto, Marsala
€26Branzino al FornoWood-oven sea bass, lemon, fennel
€28Tagliata di ManzoSliced sirloin, rocket, parmesan
€30Dolci
Tiramisù della NonnaSavoiardi, mascarpone, espresso
€9Panna CottaVanilla, Vin Santo poached figs
€8FormaggiThree Italian cheeses, mostarda
€14Dalla cucina
Chef's favourites
Pair: Etna Rosso
Pair: ReciotoTagliere di Formaggi
€18Six-month pecorino, gorgonzola dolce, aged parmigiano.
Pair: FranciacortaPizza Bianca
€16Wood-oven, fior di latte, spinach, ricotta, lemon.
Vegetarian
Marked on the menu. Most pasta can be made without meat.
Allergies
Tell your server. Gluten-free pasta is always available.
Pairings
Ask for a glass to match each plate, or a 3-glass flight for €28.
Tonight
A table is waiting
Book the dining room, a stool at the bar or a spot on the terrace. Walk-ins always welcome for aperitivo.
17:00Doors open
40Wines by the glass
