One of the restaurant’s most popular items is its appetizer
selection: a huge variety of grilled and au gratin vegetables,
veal meatballs, mushrooms, Parma ham, buffalo
mozzarella, and sheep ricotta.
Among the first-course dishes – cooked up rigorously
on the spot – the stand-out specialty is la matriciana,
but there are also the traditional rigatoni alla carbonara, Roman ravioli
with ricotta and spinach filling, and fettuccine with “porcino”
mushrooms. Part of the rediscovery of old Roman flavors
is the veal breast ‘Fornara’ style, but every day
the kitchens produce different recipes using meat and fresh fish just
off the boat. Our desserts are homemade: for
those with a sweet tooth, the tiramisù and millefoglie are a must.
It is our tradition to offer, at the end of the meal,
warm cookies made with ricotta.
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