Our menu
The Contemporary FRASCHETTA
THE CHEESES FROM THE DAIRY 18
Tasting of cheeses from the Perenzin 1898 dairy paired with jellies from fine wines, jams and mustards. (3, 9, 11, 13)
BREAD AND CURED MEATS 16
Tasting of fine Italian cured meats paired with bland Stroncone bread, fried pizza and hot focaccia.(3, 9)
HAM AND FIGS 16
Raw ham from Tuscan white pork aged 24 months from Az. Agricola Renieri and sweet and sour figs. (13)
CARNESECCA 15
Beef from the Jewish-Roman tradition handcrafted.
CASTELLI 12
Warm porchetta, fresh sheep’s ricotta and Sulla honey with a selection of pickles. (3, 13)
BLOODY MARY 10
Burrata from Andria, Bloody Mary of copper tomatoes and oregano. (3)
TUNA AND TOMATO BRUSCHETTA 15
Nothing is as it seems. Sicilian PGI datterino tomato sorbet, Chianti tuna and warm durum wheat bread. (9, 12, 13)
TO START…
QUINTO QUARTO 15
Small tasting: Tripe, mint and pecorino. Lamb coratella, bay leaves and hazelnuts. Veal tongue in hunter sauce. (2, 3, 13)
CONERO 14
Beef mince, dried tomato, caciocavallo cheese, garlic chips, paccasassi and oregano bread crumbs. (3, 9, 13)
SALT AND PEPPER 12
Beef mince, extra virgin olive oil “Az. Agricola Viola”, wild black pepper and Maldon salt. *Recommended in combination with our “Mastro Giorgio” selection summer black truffle.
ROMAN FRITTOMISTO 12
Courgette flower stuffed with buffalo ricotta creamed with anchovies and candied lemon. Cod in batter and chickpea cream. Stracciata di Agnone in carrozza and mayonnaise made with anchovy sauce. (3, 5, 6, 9, 14)
ASTROPARMIGIANA 12
Sphere of burnt aubergines on datterino tomato sauce, salted ricotta and drops of basil. (3, 9, 14)
AN AMERICAN IN ROME (also vegetarian on request ) 10
ORGANIC egg cooked at low temperature, puffed Cinta Senese bacon, pecorino fondue aged in caves and black summer truffle. (3, 9, 12, 14)
BECCAFICO 12
first dishes
NORMA 17
Egg pasta tortelli filled with aubergines, basil and Parmigiano Reggiano, on Piennolo tomatoes and savory ricotta sauce. (3, 9, 12, 14)
VACCINARA 16
Campofilone chitarrina with oxtail sauce, marjoram and bitter dark chocolate. (3, 9, 12, 13, 14)
CARBONARA 15
Mezze Maniche from the Mancini agricultural pasta factory, organic egg yolk, pecorino romano DOP and bacon. The real Roman carbonara like it once was.
*Recommended in combination with our “Mastro Giorgio” selection summer black truffle. (3, 9, 12, 14)
CHEESE, CHILI PEPPER and CHICORY 14
Egg tonnarelli creamed with pecorino, wild chicory and fresh chilli pepper. (3, 9, 12, 14)
BUSIATE 22
BIO wholemeal “Russello” durum wheat pasta, Trapani pesto and red prawns from Mazara del Vallo
SECOND DISHES
LA CICCIA DEL CECCHINI 28
Beef from the Antica Macelleria Cecchini, Profumo del Chianti, served with fennel salad as if they were chicory and butter with Mediterranean herbs.
*Recommended in combination with our “Mastro Giorgio” selection summer black truffle. (3, 5)
LIKE A ROSSINI 26
Lamb, its stock, black summer truffle, pâté of coratella and spinach with hazelnut butter. (3, 12, 13)
HOLY CHEEK 25
Piedmontese scottona cheek braised in vinsanto, potato puree creamed in basil butter and Tropea onions stewed in red fruit vinegar. (3, 12, 13)
CINTA SENESE 24
Cinta Senese pork scamerita, cherry bbq, confit potato, carrot and leek. (3, 12, 13)
TOTAL WHITE 26
Cod cooked in oil, creamy potatoes, Pil Pil. sauce and its crunchy chips (3, 5)
CUT VEG 22
Sliced plant-based meat, brown onion base, celeriac and leek.
CAPONATA 24
CUSCUSU 28
FRESH TRUFFLE
BLACK SUMMER TRUFFLE LADY TRUFFLE SELECTION FOR “MASTRO GIORGIO” 8/grated (5 g each)
Fresh black summer truffle from central Italy selected for Mastro Giorgio by Lady Truffle.
To be grated on the spot on your favorite dishes.
Bread
“Sciapo” from Stroncone, homemade focaccia with “Molino Vigevano” flour, wheat germ and mother yeast, hand-rolled artisan breadsticks 4
THE VEGETABLES FROM THE VI GARDEN
grown naturally and at 0 km for Mastro Giorgio
BAKED VEGETABLES 9
Striped aubergines, Roman courgettes, red and yellow peppers, friggitelli, tomatoes and Tropea onion with fresh dill.
POTATO OMELETTE 8
Mashed potatoes, sautéed potatoes, tomato and basil.
FENNEL, ORANGES AND ANCHOVIES 8
Fennel, oranges and Sant’Antioco anchovy sauce. (5, 13)
FRESH SEASON VEGETABLES 7
Sauteed with Viola EVO oil, Sulmona red garlic and fresh chilli pepper infusion. On request also in the countryside.
DESSERT
GRANDMA’S CAKE THAT IS NOT A CAKE 10
Cream, lemon earth, vanilla shortcrust pastry, pine nut ice cream and lemon, mint and ginger gel. (2, 3, 9, 14)
CANNOLICCHI 10
DON’T LET THE FARMER KNOW… 10
How good is pear cheesecake. Goat cheese, angelica pear and butter biscuit. (3, 9)
RICOTTA AND CHERRIES 9
Sablé tartlet with almonds, Nebrodi ricotta, sour cherries and fresh mint. (2, 3, 9, 14)
TIRAMISAL 8
Mascarpone cream, ladyfingers, coffee and cocoa crumble with Maldon salt. (3, 9, 14)
MASTRO GIORGIO’S ARTISAN SORBETS AND CREAMS IN JAR 9
Mango, coconut and passionfruit sorbet (vegan, gluten-free and lactose-free)
Dark chocolate sorbet, Venezuelan rum and sour cherry cream
Fiordisale: fiordilatte, ricotta, brittle and pistachio(14,9,3,2)
Zabaione with Marsala (gluten-free) (14.3)
Peanut ice cream with salted caramel (14,3,9,2)
Our producers of excellence
Pasta
Rigatoni, Spaghettoni – www.pastamancini.com
Pelusiello, Eliche – www.gerardodinola.it
Verdura
Extra Virgin Olive Oil, Legumes and Spices
Oil, Legumes – viola.it
Salt, Pepper – www.emporiodellespezie.it
Oregano, Capers, Dried Tomatoes – www.kazzen.it
Saffron – www.vignadimore.it
Hams, cured meats
Ham, Guanciale, Cinta Senese – www.renieri.net
Duck Speck – www.jolandadecolo.it
Cheeses
Fulvi Pecorino – www.ibuonatavolasini.com
Cow/goat milk cheeses –www.perenzin.com
Shredded, Caciocavallo – www.caseificiodinucci.it
Buffalo mozzarella – www.tenutapontoni.it
Eggs
Meat
Panzanese steak, Chianti tuna- www.dariocecchini.com
Baccalà
Baccalà –www.redelbaccala.it
Sott’olio
Paccasassi – www.rinci.it
Jams, Ancient Fruits and Sweet Liqueurs
Peaches in Syrup and Pear Angelica and jams for cheeses – www.agricolasigi.it
Cherries Jams – www.cavazza1898.com
Alkermes – www.montesenario.it
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We are with you every day, both at lunch and dinner
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See you at La Fraschetta, we are waiting for you!