Our menu

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)

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

Anchovies stuffed with “atturrata” breadcrumbs, lemon, orange, saffron, raisins and pine nuts, saffron sauce and wild fennel

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

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

Sweet and sour sun-dried trumpet courgettes, olives and capers, Mediterranean swordfish, wild mint and almonds

CUSCUSU 28

BIO semolina from ancient Sicilian wheat “stuck” by hand and steamed, served with fish and shellfish soup

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.

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

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.

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

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.

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)