A Mano

Veal cutlets topped with prosciutto and sage, pan-fried and served in a white wine butter sauce.

Delicate pinched pasta filled with slow-braised beef, served with its rich reduction sauce.

Creamy Arborio rice with earthy porcini mushrooms, finished with parsley and Parmesan.

Rustic pizza with roasted vegetables, smoked mozzarella, and fresh basil on a thin, crispy crust.

A Roman classic with a luxurious twist: Pecorino Romano, black pepper, and fresh black truffle shavings.

Silky smooth cooked cream dessert, served with a vibrant berry compote.