Croissant
Cappuccino/Espresso/American Coffee/Tea
Squeezed Orange Juice
Toast with Ham and Cheese
Allergens
Cappuccino/Espresso/American Coffee/Tea
Orange Juice
Scrambled Eggs with Bacon
Pancakes with Maple Syrup and Berries
Bread, Butter and Jam
Allergens
Italian cured meats and cheeses
Tomato and Oregano
Mozzarella and Anchovies
Artichokes and Mint
How and when was the Caprese born?
The red of tomatoes, the white of buffalo mozzarella and the green of basil. Three typical products of our cuisine to celebrate Italy with the colors of its flag.
This is simply how one of the most appreciated and enjoyed dishes in the world was born, thanks to the idea of a bricklayer from the island of Capri (from which it takes its name) who, after World War II, wanted to celebrate the Tricolor by stuffing his lunchtime sandwich with these ingredients.
Wholemeal Bread with Avocado, Salmon and Eggs
Baked Lasagna with Ragù alla Bolognese, Béchamel and Grated Cheese
The king of Italian sauces: his majesty Ragù
Ragù alla Bolognese is a rich and flavorful sauce made with ground meat and tomato sauce.
It originated in Bologna, Emilia-Romagna, but is one of the typical condiments of Italian tradition.
Ragù is unanimously considered “The King of Sauces.”
The original recipe requires for the use of specific ingredients (beef and pork), calibrated doses and special cooking times (2-3 hours).
Numerous nuances and interpretations have since emerged from Ragù alla Bolognese that characterize many dishes of Italian cuisine.
Allergens
Pasta with Tomato and Basil Sauce
A marriage with a “difficult” past: the origin of pasta with tomato sauce
Think of Italy and you think of “Pasta al Pomodoro”. The symbol par excellence of Italian culinary tradition, however, has had a “difficult” past.
The tomato was imported from the Americas in the 15th century and, for many years, was adopted as an ornamental plant with poisonous fruit.
Although the first attempts to clear it through customs were recorded in the late 1500s, it was the city of Naples that favored the use of the tomato in cooking, thanks to the spread of the recipe for “Maccaroni alla Napolitana” in the early 1800s.
The dish was so successful that it still represents the norm for making Ragù alla Napoletana.
Spaghetti with Tomato, Basil and Beef Meatballs Sauce
Why are Roman Meatballs “unique”?
Roman Meatballs are typical delicacies in the culinary tradition of the italian Capital.
Each region of Italy is distinguished by its peculiar interpretation and, as far as Rome is concerned, their particularity consists in the use of boiled meat instead of ground meat, which gives a special flavor to the preparation, together with cheese (typically of sheep origin).
Ricotta Ravioli with Tomato Sauce
From the Romans to today, via Boccaccio: the history of Ravioli
Its simplicity and goodness have allowed ravioli to reach from the Romans to the present day. It seems that the ancestor of today’s ravioli was made by a Roman cook, Marcus Gavius Apicius, with his “Torta Apicia”.
However, although the origin of the term “raviolo” is not clear, the most credited version has it that this was coined in the town of Gavi Ligure, thanks to the surname of the cook, such “Ravioli,” who invented this filled pasta.
It is the only stuffed pasta of which we have records since the 12th century.
It was so popular that, in the 1300s, Boccaccio extolled its goodness in his most famous work: the Decameron.
Pasta with Guanciale, Egg, Pecorino Romano and Black Pepper
The true history of Carbonara
Its origin, according to records, dates back to 1944. Raffaele Gualandi, a Bolognese cook, was hired by Allied troops to prepare a meal on the occasion of the meeting between the British and American Armies, in the newly liberated city of Riccione.
The dish was so successful that it enabled Gualandi to become cook for the Allied troops in Rome. He stayed in the capital from September 1944 to April 1945, and this period was enough to spread the tasty fame of carbonara in the Eternal City.
What is the difference between guanciale and bacon?
Roman tradition calls for the use of guanciale, obtained by processing pork cheek, cured for at least 9 months and seasoned externally with salt and pepper. Latium guanciale, the most suitable for the preparation of carbonara or amatriciana, also calls for the addition of garlic, sage and rosemary.
Bacon (the Anglo-American version of bacon), on the other hand, can be obtained from different parts of the pig, such as the back or shoulder. It also undergoes preservation processes (brined or dry) that are different from bacon (which is steamed or smoked).
Pasta with Tomato, Guanciale, Pecorino Romano and Black Pepper
Here’s everything you need to know!
The Amatriciana takes its name from the town of Amatrice. In this village, mainly inhabited by shepherds and farmers, this dish became a beloved tradition, with the first “official” records of it dating back to 1816.
From the pastures and countryside, many later moved to the capital in search of fortune, some even opening taverns.
Just like in Amatrice, over time (and thanks to its flavor), the Amatriciana quickly won over the population, becoming one of the pillars of Roman culinary tradition.
What is the difference between guanciale and bacon?
Roman tradition calls for the use of guanciale, obtained by processing pork cheek, cured for at least 9 months and seasoned externally with salt and pepper. Latium guanciale, the most suitable for the preparation of carbonara or amatriciana, also calls for the addition of garlic, sage and rosemary.
Bacon (the Anglo-American version of bacon), on the other hand, can be obtained from different parts of the pig, such as the back or shoulder. It also undergoes preservation processes (brined or dry) that are different from bacon (which is steamed or smoked).
Pasta with Basil Pesto, Parmesan and Pine Nuts
The origin of Pesto alla Genovese
Although the first real recipe dates back to 1852, the tradition is lost over the centuries, all the way back to the time of Virgil who, in Roman times, described the use of a sauce called “moretum” made with vegetables, garlic and cheese.
Over time, the pesto recipe has evolved and refined, culminating in the current version.
According to the specification, it is made by crushing Prà basil leaves with pine nuts, garlic and salt. Only at the end of the preparation are the cheeses (“Fiore Sardo” and “Parmigiano Reggiano”) and extra-virgin olive oil added.
Pasta with Pecorino Romano Cream Cheese and Black Pepper
How did Cacio e Pepe come about?
Cacio e Pepe pasta has its roots in the oldest Roman culinary tradition.
It was consumed by the peasants and shepherds of the time who carried in their saddlebags the three simple ingredients that compose it: dried spaghetti, black pepper (used to flavor the dishes) and pecorino cheese.
Legend has it that innkeepers used to serve a very “dry” Cacio e Pepe to their customers so that they would need more wine than usual to wash down the pasta: so the more Cacio e Pepe they ate, the more wine they drank!
Roman-style Meatballs with Tomato and Oregano Sauce.
Why are Roman Meatballs “unique”?
Roman Meatballs are typical delicacies in the culinary tradition of the italian Capital.
Each region of Italy is distinguished by its peculiar interpretation and, as far as Rome is concerned, their particularity consists in the use of boiled meat instead of ground meat, which gives a special flavor to the preparation, together with cheese (typically of sheep origin).
Octopus with Potatoes, Extra-Virgin Olive Oil and Parsley
“Scottona” Hamburger (180 grams), Cheese, Bacon, Lettuce, BBQ Sauce and Fries
Vegan Burger with Mixed Vegetables
Chicken with Black Olives, Rosemary, Sage, White Wine Vinegar, Garlic and Black Pepper
Allergens
Allergens
Pizza is typically lower and is variously topped, while focaccia is typically (though not necessarily) higher and is white
Tomato, Mozzarella, Basil and Olive Oil
Tomato, Mozzarella, Anchovies
Tomato, Mozzarella, Black Olives, Ham, Eggs, Mushrooms, Artichokes
Tomato, Mozzarella, Spicy Salami
Mushrooms, Sausage
Romaine Lettuce, Grilled Chicken Strips, Parmigiano Reggiano DOP, Toasted Bread Cubes, Dressing
Tuna in Oil, Avocado, Fennel, Cherry Tomatoes, Corn, Parsley, Extra Virgin Olive Oil, Fine Salt
Spinach, Parmigiano Reggiano DOP, Raisins, Pine Nuts, Balsamic Vinegar
Lettuce, Tomatoes, Tuna in Oil, Boiled Eggs, Black Olives, Fresh Onion, Anchovies in Oil, Olive Oil, Salt, Pepper
So simple and so ancient!
The piadina was already popular among the ancient Romans. At that time it was described as unleavened bread baked on red-hot slabs. It spread among peasants because it was a simple and inexpensive food, as well as an excellent alternative to bread. In addition, it could be made from alternative and more popular grains, such as spelt
Rice with mixed vegetables
Servizio 10 % – Service Charge 10%