Iari The Vino

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

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.