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Via dei Pastini, 126/128, 00186 Roma RM Reservation: 06 6994 2160

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    Ingredients

     

    Porcini,Chanterelles And Caesar’s Mushrooms:

    The porcino is a mushroom with a very pleasant flavour, with four different varieties that vary in terms of intensity of flavour. It can grow as large as two kilos or more, making it an easily recognisable mushroom. They tend to grow in groups, colonies of porcini mushrooms that are close together and that can be found all over Italy, from the plains to high in the mountains. In the kitchen, it can be used to add its characteristic flavour to dishes, or even become the star of unique and appetising recipes.
    Chanterelles are also a very tasty strain of mushroom which are much more difficult to find in our forests. Their scent suggests a sweet, fruity flavour that can enrich many inviting dishes, but if used excessively, may cover the flavour of all the other ingredients due to its intense aroma.
    Caesar’s mushrooms, on the other hand, are a fairly delicate strain of mushroom, and some of the most valuable to be found in the woods. Their refined flavour can be enjoyed at its best with a simple drizzle of extra virgin olive oil, rocket, and a sprinkling of Parmesan.

    Blackand White Truffles:

    Both of the best-known varieties of truffle, both the Alba white truffle and the black Norcia truffle, are a true delight for the senses, sure to win you over with their intense yet delicate flavour.
    The white truffle is generally served raw in extremely thin slices, so as to fully bring out its exquisite flavours, whilst the black truffle masterfully dominates pasta and rice dishes, and much more besides, being served cooked and grated.

    HandpickedCured Meats: Pata Negra, Salumi di Montalcino:

    Though the variety of cured meats available is vast, Pata Negra is the undisputed king: it is also known as Jamón Iberico de Bellota, given that it comes from Iberia. What makes it stand out is its unique and very intense flavour, redolent of wild herbs and grass. This cured meat in particular is known for being covered in a thin layer of fat – oleic acid – making it a melt-in-the-mouth delicacy.
    Our area also offers cured meats with a unique flavour, including meats from Montalcino, in Tuscany. Many different products are made here, including Tuscan salami, finocchiona PGI (fennel salami), lardo di Colonnata (spiced and cured fatback), Tuscan cured ham, roast porchetta and both pork and wild boar sausages.

    TypicalCheeses: Buffalo Mozzarella, Burrata, Grana Padano and Parmesan:

    Buffalo mozzarella from Campania is undoubtedly one of the most widely-loved of all cheeses. Its delicate yet intense flavour and excellent nutritional properties make it a true delicacy. It is also very light as dairy products go, meaning that it can even be eaten by people with digestive issues – plus it is low in salt and high in calcium, phosphorus and many other vitamins. Light, flavoursome and unique.
    Burrata is another of southern Italy’s crown jewels, though it consists of little more than a cheese produced by combining mozzarella and cream, a filling which is then wrapped in a traditional mozzarella ‘sack’. The outside is smooth and consistent, whilst the filling is fluffy and creamy – buttery, even, hence the name. It has an intensely fresh milky flavour that is both pleasant and very delicate.
    Grana Padano, typical of Lombardy and produced in Northern Italy, is one of the most widely-used ingredients in the kitchen due to its pleasant flavour which adds a touch of character to all kind of different foods. It has a relatively delicate flavour which highlights the taste of other ingredients rather than covering it.
    Parmesan – officially Parmigiano Reggiano – is a cheese with a strong flavour that can be enjoyed grated or in flakes, and it is aged for a minimum of 24 months.

    EVOO(Extra Virgin Olive Oil):

    A high-quality oil steeped in tradition which differs from regular olive oil in the way that it is extracted. Extra virgin olive oil is produced by pressing olives by mechanical means, without the addition of any chemical additives or other products.
    An oil that, besides having a truly unique, intense and noticeable aroma and flavour, has many beneficial health-giving properties: it does a great deal to encourage the production of “good” cholesterol and is rich in antioxidants and anti-inflammatories.

     

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