Iari The Vino

Classic Roman pasta dish with Pecorino Romano, black pepper, and fresh black truffle shavings.

Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter sauce. A Roman staple.

Crispy fried zucchini flowers filled with creamy mozzarella and a hint of anchovy. A delightful appetizer.

Fried rice balls with a rich tomato sauce and a melted mozzarella center, stretching like a telephone cord when broken.

Chicory shoots dressed with an anchovy, garlic, and red wine vinegar dressing. A refreshing Roman salad.

Grilled lamb chops, traditionally eaten with your fingers ('scottadito' means 'burnt fingers'). Tender and flavorful.