CiPASSO

Fried rice balls with a savory ragu filling and a molten mozzarella center that stretches like a telephone cord when broken open. A beloved Roman street food.

Crisp Roman chicory salad dressed with a punchy anchovy, garlic, and red wine vinegar dressing. A refreshing and traditional starter.

A Roman classic featuring tonnarelli pasta, Pecorino Romano cheese, and black pepper. Simple, yet incredibly flavorful.

Slow-braised oxtail stew, cooked with vegetables and tomatoes until fork-tender. A rich and hearty Roman tradition.

Delicate zucchini flowers, lightly battered and fried, often stuffed with mozzarella and anchovy for a burst of flavor. A seasonal Roman specialty.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter. A true taste of Rome.

A robust pasta sauce made with guanciale, Pecorino Romano, and San Marzano tomatoes, tossed with bucatini pasta. A cornerstone of Roman cuisine.