PROSECCO COCKTAILS PROSECCO 95 A glass of prosecco BELLINI 118 Prosecco and peach puree ROSSINI 118 Prosecco and strawberry puree APEROL SPRITZ 122 Aperol, prosecco and soda UNA BIRRETTA.. MORETTI ALLA SPINA 72 Ice-cold moretti draft, 33cl APERTIVI SANBITTER 25 Non alcoholic bitter DRY MARTINI 122 Gin, dry vermouth and green olive NEGRONI 125 Gin, campari and martini rosso OLD FASHIOND 125 Bourbon, angostura bitters, sugar and soda NEGRONI SPAGLIATO 125 Campari, martini Rosso and prosecco AMERICANO 118 Campari, martini rosso and soda water STRAWBERRY MOJITO 139 Dark rum, strawberry liqueur, strawberry puree, lime, sugar and mint ANTIPASTI ANTIPASTO DELLA CASA 179 Mixed Italian starters from selected regions VITELLO TONNATO 155 Thin slices of cold brasied veal with rucola and a sauce made of tuna, capers, egg, peperoncino, garlic and green olives TARTARA DI TONNO 165 Tuna fish tartar with roasted garlic, pine nuts, sun dried thyme tomatoes, basil mayonnaise, red onions, spring onions, croutons and pecorino toscano BRUSCHETTA ROMANA 96 Grilled bread with san marzano tomatoes, garlic, onion, olive oil and basil CALAMARI FRITTI 139 Crispy poppy fried calamares with lemon aioli MOZZARELLA CAPRESE 145 Cuore di bue tomatoes with neapolitan buffalo mozzarella, olive oil, oregano, basil and marinated olives CARPACCIO ITALIANO 169 Fillet of beef carpaccio with mustard sauce, olive oil, celery, lemon and parmigiano reggiano RISOTTO RISOTTO AGLI ASPARAGI 185 Risotto with green asparagus, white wine and parmigiano reggiano. Topped with thyme roasted cherry tomatoes and grilled white asparagus PASTA SPAGHETTI ALLE VONGOLE 195 Spaghetti with vongole mussles, cherry tomatoes, peperoncino, garlic, white wine and parsley MEZZE MANICHE ALLA NORCINA 189 Mezze maniche with spicy salsiccia, funghi porcini, mushrooms, cream, white truffles cream and pecorino toscano MEZZE MANICHE ALLA CARBONARA DI PAPÁ 169 Carbonara the way dad made them, like in the alleys of Trastevere, Rome.. Mezze maniche stirred in a bowl with guanciale, egg yolk, pecorino romano and black pepper. “It’s salty with a lot of peppar and no cream” TAGLIATELLE AL PESTO GENOVESE 178 Tagliatelle with Genovesian pesto made on basil, rucola, olive oil, garlic, grana padano, roasted pine nuts and pecorino romano TORTELLONI AL GORGONZOLA E NOCI 178 Fresh spinach and ricotta stuffed tortelloni with gorgonzola, cream, parmigiano reggiano, rucola and walnuts PAPPARDELLE AL RAGÚ DI CODA DI MANZO 189 Pappardelle with ox tail ragu, green asparagus, cherry tomatoes, baby spinach, red wine and parmigiano reggiano LINGUINE AI FRUTTI DI MARE 192 Linguine with red prawn, vongole, mussles, shrimps, baby octopus, tomato sauce, garlic, peperoncino and white wine PESCI TONNO AI FERRI ALLA EOLIANA 305 Grilled tuna with a sauce of capers, green olives, mint, white wine and cherry tomatoes. Served with grilled red prawn and mussel risotto STUFATO DI PESCE 285 Monkfisk cheek, lobster, red shrimp, blue mussels and vongole braised in white wine, garlic, peperoncino, salvia and cherry tomatoes, chickpeas and risoni pasta CARNI COTOLETTA ALLA MILANESE 329 Breaded veal cutlet with lemon and a rucola and cherry tomato salad. Served with gnocchi all’arrabbiata SALTIMBOCCA ALLA ROMANA 295 Veal schnitzel with san daniele prosciutto, sage, cherry tomatoes and white wine. Served with grilled artichokes and tagliatelle alfredo FARAONA CON AL ACETO DI MELE 239 Guinea fowl breast with apple vinegar sauce and fagiolini, onions and cherry tomatoes braised in tomato sauce. Served with Asparagus Risotto COSTOLETTE D’AGNELLO ALLA GRIGLIA 279 Grilled lamb rack with roasted garlic and chickpea puree. Served with a tepid salad on asparagus, spring onion, cherry tomatoes, sheep’s milk cheese, peperoncino, sugar snaps and fresh potatoes TAGLIATA DI MANZO CON SALSA AL BALSAMICO 325 Tranched grilled fillet of beef with balsamic sauce on a salad bed of rucola, cherry tomatoes and parimigiano reggiano CONTORNI PANE ALL’AGLIO 39 Grilled bread with garlic, parsley and olive oil INSALATA DI POMODORI E CIPOLLA 49 Tomato salad with red onion, basil, parsely and olive oil INSALATA VERDE 45 Mixed green salad BROCCOLI AL PEPERONCINO 49 Fried broccoli with peperoncino and garlic SPINACI AL BURRO 59 Butter fried spinach