Our menu

MASTRO GIORGIO’S CHEESES 18

Selection of cow’s milk cheeses “Latteria Perenzin 1898” and pecorino cheeses from Picinisco “Az. Agr. Pacitti” paired with jellies made from fine wines, jams and mustards. (3, 9, 11, 13)

MASTRO GIORGIO’S CURED MEATS 18

Tasting of fine Italian cured meats. Mortadella with hazelnuts, Susianella “Az. Agr. Stefanoni brothers”. Cinta Senese loin “Salumificio Artigianale Renieri”. Ventricina Vastese “Salumificio Di Fiore”. “Jolanda de Coló” smoked duck speck. (3, 9)

CASTLES 12

Warm porchetta, fresh sheep’s ricotta and Sulla honey, paired with homemade vegetables roasted in oil. (3)

HAM AND FIGS 16

Tuscan white pork raw ham aged 24 months “az. Agricola Renieri” and sweet and sour figs (3)

SMOKE ON THE WATER 10

Smoked Andria burrata, sautéed escarole with raisins and pine nuts and Cetara anchovy sauce. (3, 5)

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 truffle. (3, 9, 12, 14)

FIFTH QUARTER 17

Small tasting: Tripe, mint and pecorino. Lamb coratella and artichokes. Veal tongue in hunter sauce. (3, 13)

FRITTOMISTO 18

Cod in batter and chickpea cream. Stracciata from Agnone in carrozza and mayonnaise with anchovy sauce, Meatball with boiled meat and bagnapò mayonnaise, Fried Cremino all’ascolana, Meatball with sausage and broccoli and honey mustard, Lamb cutlet and green sauce. (3, 5, 6, 9, 11, 12, 13, 14)

ASTROPARMIGIANA 12

Sphere of burnt aubergines on datterino tomato sauce, stringy heart of smoked provola, discs of salted ricotta and drops of basil. (3, 9, 14)

CRUDO DELLE LANGHE 18

Piedmontese scottona steak, friendship bagnacaoda, vegetable giardiniera, black bread chips, candied lemon and quail egg. (3, 9, 13, 14)

SALT AND PEPPER 12

Beef steak, extra virgin olive oil “Az. Agricola Viola”, wild black pepper and Maldon salt.
Recommended in combination with our hooked black truffle.

CAPONATA AND SAOR 16

Breaded anchovies, artichoke caponata, Nocallara del Belice olives, Pantelleria capers and mint. (2, 5, 9, 12, 13, 14)

CARBONARA 14

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 hooked black truffle. (3, 9, 12, 14)

AMATRICIANA LUCIANA 16

Fresh spaghetti with octopus sauce, ginger, balsamic vinegar, pecorino cheese and bacon.(3, 4, 9, 12, 13, 14)

CHEESE, CHILI PEPPER and CHICORY 16

Tonnarelli creamed with pecorino, wild chicory and fresh chilli pepper. (3, 9, 12, 14)

MAZARESE SOUP 20

Quadrucci from Campofilone, red prawn from Mazara del Vallo, mantis shrimp and parsley oil. (8, 9, 12, 13, 14)

MILANESE IN A PLIN 22

Ossobuco platters creamed with butter and saffron, marrow stock and gremolada. (3, 9, 12, 13, 14)

GENOVESE 18

Egg pappardelle, Genoese-style Iberian pork ragout with coppery Montoro onion and green apples. (3, 9, 12, 13, 14)

LIKE A ROSSINI 26

Lamb, its stock, black truffle, pâté of coratella and baby 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)

HEDGES AND WHIMS 22

Cinta Senese bombette roasted and glazed with San Biagio craft beer, bay leaves, chestnuts and cardoncelli.

GLIOTTA 26

Cod, tomato confit with thyme, potato and onion cream, baked olive powder and Senise PGI crusco pepper. (3, 5, 12)

REAL 24

Ribeye of real beef Jolanda de Coló selection cooked at low temperature and pan-roasted with wild herbs, sweet and sour pumpkin, roasted leeks, stuffed Montoro onion and cimiciurri del Conero.
Recommended in combination with our prized black truffle.

CUT VEG 22

Sliced ​​plant-based meat, brown onion base, celeriac and leek.
 

HOOKED BLACK TRUFFLE LADY TRUFFLE SELECTION FOR “MASTRO GIORGIO” 12/grated (approximately 3 g)

Fresh hooked black truffle from central Italy selected for Mastro Giorgio by Lady Truffle.
To be grated on the spot on your favorite dishes. Particularly recommended on raw and grilled meats or on carbonara.

“Sciapo” from Stroncone, homemade focaccia with “Molino Vigevano” flour, wheat germ and mother yeast, hand-rolled artisan breadsticks 4

FRESH SEASONAL VEGETABLES 8

Sautéed with extra virgin olive oil, Nubia red garlic and infused fresh chilli pepper. On request also in the countryside.

POTATO OMELETE 6

Mashed potatoes, sautéed potatoes, tomato and basil.

PROPS 10

Fresh, hand-cut with Sant’Antioco anchovy sauce (5, 13)

GIUDIA ARTICHOKE 9

Double cooked artichoke, soft inside, crunchy outside.

ROMAN-STYLE ARTICHOKE 9

A great classic of Roman cuisine. in a pan seasoned with mint, parsley, garlic, salt and pepper.

GRANDMA’S CAKE THAT IS NOT A CAKE 10

Cream, lemon earth, vanilla shortcrust pastry, pine nut ice cream and lemongrass and ginger gel. (2, 3, 9, 14)

TIRAMISALE 8

Mascarpone cream, ladyfingers, coffee and cocoa crumble with Maldon salt. (3, 9, 14)

CHOCOLATE, CHOCOLATE, CHOCOLATE 12

Milk chocolate mousse, white chocolate and tonka bean Namelaka, dark wafer, cremino biscuit and raspberry heart. (3, 9, 14)

OLD PEAR (ALSO VEGAN ON REQUEST) 10

Pear cooked in red wine and spices on passito zabaglione sauce. (13, 14).

CANNOLICCHI 10

Small Sicilian cannoli to be filled at the table to taste them at their maximum fragrance, served with chopped pistachios, dark chocolate chips and candied orange. (2, 3, 9, 14)

MASTRO GIORGIO’S ARTISAN SORBETS AND CREAMS IN A JAR 9

Vegan, lactose-free and gluten-free creams and sorbets.