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Deep-Fried Appetizers

Sliced Prosciutto

Bufala

Chesees

Salumi

Baked the Oven

Grilled

From the Frying Pan

Traditional Roman First Courses

Second Courses

Side Dishes


Traditional Roman First Courses

Ravioli Mimosa (Vincitori di 2 Concorsi)
A small secret of ours, neither fish nor meat. Winner of a contest in Rome an Milan. Creamy and delicious!
Bucatini all' Amatriciana
Rome's most famous dish. Thick hollow spaghetti with tomato sauce, guanciale bacon and Pecorino cheese. We owe most of our notoriety to this dish. Approved by the Comune Amatrice, home to the original recipe!
Tonnarelli Cacio e Pepe. Fatti a mestiere!!!
Pasta dish based on a mixture of cheese and black pepper, simple yet delightfully rewarding!
Bombolotti (mezze maniche) alla Carbonara
A classic roman cuisine. The guanciale bacon is browned with white wine. The cooked pasta and guanciale are then combined with an egg, cheese and pepper mixture, creating a rich and creamy dish!
Bucatini alla Gricia
A white sauce version of the Amatriciana, with no tomato. It is known as the dish of the poor for all you needed was guanciale bacon and pecorino cheese to create a mouthwatering dish!
Bombolotti (mezze maniche) alla Norcina
Made with heavy cream, Norcia sausages, Parmigiano, Pecorino, black pepper and a pinch of nutmeg
Fettuccine Zia Antonietta
Light and simple. Made with cherry tomatoes, Parmigiano Reggiano, extra virgin olive oil from Umbria and basil
Gnocchi con Pomodorini dattero e Provola fresca affumicata
Tagliolini con Tartufo Nero di Tivoli
Bombolotti alla Campus
Made with Dattero tomatoes, Basil, Pesto di Basilico e Ricotta.
Suggested by our friend Fabio Campus

N.B.: Pasta prepared with eggs is Hand-Made



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