Roma

Appetizer:

A duo of warm appetizers: juicy oven-baked peach with delicate herb ricotta and orange mousse, finished with crunchy speck and arugula chips, and Pizzetta Cacio e Pepe, a thin and crispy tonda romana pizza with a creamy cream sauce, Fior di Latte mozzarella and Grana Padano DOP, sprinkled with freshly ground pepper and Grana Padano.

Main course:

Delicate Italian ricotta-based gnudi, served in a velvety rosemary cream sauce, and roasted salsiccia veneta, whose distinctive character is offset by sweet fig jam. The dish is finished with dried figs and an intense rosemary powder.

Dessert:

A unique, savory-sweet interpretation of the classic panna cotta, made with Pecorino Romano DOP and Grana Padano DOP. Served with a velvety apple and sage mousse, crispy cigarette pastry leaves, and a delicate ricotta, lemon, and limoncello cream. A combination of creamy texture, fruity freshness, herbal notes, and the flavor of Italian cheeses.

Appetizer:

A duo of warm appetizers: pre-marinated artichoke, sprinkled with Pecorino Romano DOP and baked in a beechwood oven, giving it a slightly smoky aroma, served in aromatic basil oil with fresh basil and lemon; and Pizzetta Cacio e Pepe, a thin and crispy tonda romana pizza with a creamy cream sauce, Fior di Latte mozzarella and Grana Padano DOP, sprinkled with freshly ground pepper and Grana Padano.

Main course:

Delicate, hand-formed gnudi, Italian ricotta-based dumplings, served in a velvety fennel sauce. They are accompanied by fried zucchini and an intensely flavorful yellow cherry tomato mousse. Fresh fennel leaves complement the dish, bringing a slightly aniseed aroma and freshness.

Dessert:

A modern take on a classic Italian dessert. Delicate coffee sponge, aromatic amaretto jelly, and velvety mascarpone cream create a harmonious composition, complemented by crispy cigarette pastry sheets. Familiar tiramisu flavors presented in a light, contemporary form.