433

A Roman classic, elevated with fresh black truffle. Pecorino Romano, black pepper, and truffle oil unite in a creamy, unforgettable pasta dish.

Veal cutlets topped with prosciutto and sage, pan-fried to perfection in white wine sauce. A true taste of Roman tradition.

Delicate zucchini flowers, lightly battered and fried, filled with mozzarella and anchovies. A crispy and flavorful Roman appetizer.

Fried rice balls with a heart of melted mozzarella and a rich tomato ragù. A quintessential Roman street food snack.

Handmade agnolotti pasta filled with slow-braised ossobuco, served in its own reduced demi-glace. A rich and decadent dish.

Slow-braised oxtail stew, a hearty and robust Roman specialty. Cooked with vegetables and tomatoes until fork-tender.