Traditional calf tripe stew (tomato, carrot, celery, onion, garlic, chilli pepper, ornge, cloves and Extra Vergin Olive OIL)
Boiled ox tongue, served with home made pickled sauce (beef, onion, cloves, carrots, celery, peppers, cauliflower, white wine, vinegar, sugar and seed oil
“Sanmarzano” tomatoes ripened under the southern Italy’s sun, traditionally roasted with rosemary and garlic, seasoned with extra virgin olive oil, salt and pepper.
Spaghetti organic produced from durum wheat “Senatore Cappelli”, pasta maker “Columbro”, with fresh tomato sauce, garlic and home-made basil oil.
Platter of cured meats and 2 cheeses from Le Marche Region, served with Italian preserves, jams and a selection of honeys.
Boneless and stuffed rabbit medallion served with a side of wild italian chicory sauteed in pan(rabbit, bread, pork, milk, dill,garlic, black pepper, chilli pepper, chicory, Extravirgin Olive Oil).
Cake of the day (please ask the waiter) served with whipped cream.
Thin puff pastry layers filled with custard and topped with chocolate sauce.
A discretionary service charge of 12,50% will be added to your bill