Angelina n. [French, from present participle of restaurer, to restore] restaurant n. from French restaurant, originally a place where food is meant to restore, the atmosphere is emotional and details are taken care of. A French cook by the name of Boulanger opened a shop where he sold restoring food, but it was not until 1782, when Antoine Beauvillier opened his La Grand Taverne de Londres, that the first restaurant was born. The name is said to come from a Latin inscription Boulanger had made on his shop’s window, whose English translation would be “Come to me and I will restore you”. Via Galvani 24/a, Rome.
Dinner
Appetizers Appetizers can be either warm or cold, simple (i.e. a single ingredient) or mixed (i.e. consisting of different dishes). They are usually served in small quantities, as their task is to whet the appetite of those waiting for the main courses. Therefore, they can be bite-size portions, canapés or more complex dishes. Etymology / Origin: agent noun from appetize (make hungry), from French appétit (appetite, desire) and Latin appetitus (appetite, longing).
Our appetizer n. [from appetite]. – Mixed dishes that are served before a meal. Also in the sense of something that stimulates a desire for more: I hoped that the short trip would be an appetizer for longer ones. €18
Anchovy, Endive, French bean and confit tomato pie
Pie n. – A pie-shaped dish with different fillings (mostly vegetables and cheeses), cooked in a pan, in a pie tin or in a ramekin. Anchovies, endive and French beans. €10
Tuna tartare, chickpea purée and multi-seed crisps
Tartare - The name comes from a legend about the Tartars, nomadic people from central Asia who were said to put dry meat under their horses’ saddle to soften it,
as they did not have the time to cook it properly. [2] Chickpea and corn crisp. €12
Chianina meat tartare, buffalo stracciatella and smoked eggplant
Tartare is a dish made from finely hand-chopped meat [1] and seasonings of choice, like sauces, onion, capers, lemon juice or balsamic vinegar. Buffalo stracciatella and eggplant. €13
250gr of buffalo mozzarella with confit tomato, Taggiasca olives, bread croutons and balsamic vinegar gel
Mozzarella n. [from Italian mozzarella, diminutive of mozza, a type of cheese]. – 1. A typical cheese from Campania (which nowadays can also be found in other regions), originally made from buffalo milk.
2. In some parts of Italy, the term is also used to refer to a weak, good-for-nothing person: quell’uomo è proprio una mozzarella (that man is a real mozzarella). ◆ Diminutive form mozzarellina, a smaller mozzarella. €12
Picchiapò with bread croutons
Picchiapò n. [Roman dialect]. – 1. it is one of the most famous dishes of Rome’s traditional cuisine. The Picchiapò is a traditional meat stew made from meat that has already been used to prepare a beef broth. €9
Zucchini blossoms with buffalo ricotta, anchovy mayonnaise and lardo di Colonnata
Zucchini blossom, the edible flower of zucchini, often used to make fritters or stuffed with cheese, ham and anchovies.
n. lardo di Colonnata The most famous kind of lard in Italy, whose name comes from the town of Colonnata, in Tuscany. It is lard that has been cured with garlic and other spices for at least 6 months in marble basins.). €9
Dried salted codfish fillet with dried fruit and roasted pepper sauce
Codfish (also cod) n. [late 13c. in a surname, Thomas Cotfich].
– 1. A large, cold-water fish that is valued for its edible flesh, the oil of its liver, and other products. 2. Its flesh is often dried and salted. The final product is similar to stockfish and is very popular in Scandinavian as well as in Mediterranean countries. Dried salted codfish goes by the name of bacalao (Spanish), baccalà (Italian). €12
Our home-made pasta n. [from Late Latin pasta, from Greek πάστη «barley porridge»]. – 1. Wheat flour and water dough kneaded until it reaches a firm enough consistency. Pasta used to be home-made until the 1800s, when in Naples the first industrial machines for its production were born. In that period, the drying systems also improved. It is an extremely ancient food, which makes it hard to tell who its inventors were. The Ancient Greek knew pasta, but then, after the fall of the Roman Empire, it disappeared. It was brought back by the Arab and the Chinese. It can be dried or fresh, depending on the water content of the dough.
Our carbonara
carbonara n. and adj. [perhaps from Italian carbonara, charcoal kiln], probably meaning “cooked in a kiln”, because it was the coalmen who invented the dish using ingredients that could easily be found and preserved. The reason behind this is that making charcoal was a long process, during which the kiln had to be guarded constantly, so the coalmen needed to have enough food on hand. – 1. from Italian carbonara. Also used in the expression alla carbonara, indicating a traditional Roman dish made with pasta, strips of crispy guanciale (cured hog jawl), eggs and grated pecorino (or parmesan) cheese. spaghetti, rigatoni alla carbonara. Eggs Guanciale Cured Pecorino Romano Sarawak black pepper €12
Our Pasta Cacio e Pepe
cacio n. [from Latin caseus, meaning cheese in Roman dialect]. – 1. Cheese: Cream cheese, pecorino cheese, parmesan cheese, ecc.; a big cheese, an influential person; to be like chalk and cheese, two very different people; to cheese someone off, to disgust someone. Pecorino cheese, a type of cheese. €12
Our amatriciana In the beginning it was the gricia (also griscia). Tomato sauce was invented towards the end of the 17th century, and it was just then that it was added to the original gricia sauce, creating the amatriciana. The first time tomato sauce was used on pasta was in 1790, as stated in L’Apicio Moderno, a cooking manual by the Roman cook Francesco Leonardi.
Amatriciana is made with pan-seared guanciale, deglazed with a dry white wine, tomato sauce and pecorino cheese. €12
Pasta with codfish and chickpeas
Codfish (also cod) n. [late 13th century in a surname, Thomas Cotfich].
– 1. A large, cold-water fish that is valued for its edible flesh, the oil of its liver, and other products. Codfish oil, dried and salted codfish. 2. Its flesh is often dried and salted. The final product is similar to stockfish and is very popular in Scandinavian as well as in Mediterranean countries. Dried salted codfish goes by the name of bacalao (Spanish), baccalà (Italian) or kabeljauw (Dutch). And chickpeas. €12
Pappardelle with oxtail ragout
pappardelle n. [from Italian pappare, gobble up]. – 1. Pasta in the form of wide ribbons, cooked in boiling water and served with different sauces, usually made with meat and game. Pappardelle with hare ragout. 2. In Italy, the term also refers to a muddled and repetitive text or speech that bores the people reading it or listening to it: racconta sempre la solita pappardella, e mi ha proprio annoiato. (He is always telling the same old story, I can’t stand it any longer) tail n. [from Old English taegl]. White wine tomato onion. €12
Potato gnocchi with mussels and parsley sauce
gnocchi n. [from Italian nocchio, a knot in wood] – 1. A traditional dish in the Italian regions Veneto and Piedmont.
There is also a Roman variety, called gnocchi alla romana, which are small dumplings made with potatoes (boiled and peeled) and flour, cooked in boiling water. They are considered a main course and usually served with melted butter or tomato sauce. €14
Maccheroni with shrimps, algae and cream of burrata cheese
shrimp n.[from Old Norse skreppa, Proto-Germanic skrimp]. – 1. Any of numerous decapod crustaceans species, living in both fresh and seawater. 2. Also used for people: to be a shrimp, to be a small person. €15
Our second courses
second adj. [directly from Latin secŭndus, from sequi «follow»; specifically «secondary, subordinate, inferior», but also used as an ordinal number with the meaning of «following, next in time or order»]. – In this case, referred to the second course of a meal: I’m skipping the first course and just having the second one; also a meal with three second courses, as to say three different dishes that come after the first course.
Pork shank with buffalo ricotta and peach salad
shank n. [from German Schenkel, «leg» or Schinken «ham»]. – 1. The part of the leg between the knee and the ankle for humans, thigh and shank joints,
But also the part of a tool that connects the working part with a part by which it is held or moved, the shank of the club. Also figurative for “the best part”, as in:
Shank of the evening. 2. A cut of meat usually from the upper part of the leg. Most recipes call for pork or lamb shank: Braised lamb shank, braised pork shank. €18
Pigeon with red beet almonds and celeriac
the common pigeon (Columba livia Gmelin 1789) is a member of the bird family Columbidae and can be found all over the world; the three main kinds of domestic pigeons are fliers, fancy breeds (raised chiefly for show), and utility breeds, which produce squabs for meat. The Columbidae family also includes doves, hill pigeons (Columba rupestris) and snow pigeons (Columba leuconota). Beet n. [from Celtic beta] – 1. A biennial garden plant (Brassica campestris rapa) that has thick edible leaves with long petioles and often swollen purplish-red roots. - €25
Octopus with grass peas and chicory
octopus n.[from Greek oktopous, from okto, «eight» and pous, «foot»]. – Any eight-armed cephalopod (octopod), with special reference to the Octopus vulgaris, a widely distributed species along the rocky shores of the Mediterranean Sea. It is characterised by eight muscular arms equipped with two rows of suckers. grass pea n. [from Middle English pease]. – A hairless annual herb belonging to the species of wild peas. This variety, the Lathyrus cicera, is widely distributed along the shores of the Mediterranean sea, but rarely cultivated to be used as grain or fodder. Pan-seared chicory. - Perennial plant (Cichorium intybus; fig.
1) of the family Asteraceae. The action of cooking something quickly, with intense heat, in a pan. Chicory Olive oil Chili pepper. €18
Tuna with endive, pine nuts, orange and fennel tuna n. [from Spanish atun, borrowed from Latin thunnus].
– 1. Any of the species of oceanic fishes, some very large, that constitute the genus Thunnus in the family Scombridae, with particular reference to the albacore (Thunnus alalunga) and the northern bluefin tuna (Thunnus thynnus), widely distributed in the Mediterranean Sea. endive n. [from Late Latin endivia]. – Edible annual leafy plant of the family Asteraceae that is used both for salads and cooking. €20
Slice of the catch of the day with vegetable salad and ginger-lime gel
slice n. [from Old French escliz, Modern French éclisse]. – A piece cut from something: a slice of pizza, a slice of cake, a slice of grilled fish. €25
Catch of the day soup
soup n. [from Late Latin suppa, «bread soaked in broth», from a Germanic source]. – 1. Liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium. Usually served with slices of bread or croutons; fish soup, that in Italy also goes by the names boiabessa, brodetto, buridda, cacciucco, etc. depending on the region it comes from. €22
Charcoal grilled meat
grill v. [from French gril].
– 1. Cooking by exposing food on a grill over live coals: grilled vegetables, grilled meat. Also figurative: the police grilled the suspect, to question intensely, to torment. ◆ Syn.: broil v. [from Old French bruller "to broil, roast"], to cook by direct action of heat.
Grilled lamb ribs
rib n. [from Proto-Germanic rebja]. – a boneless cut of meat from a rib section, usually fried or grilled: pork ribs, lamb ribs lamb n. [from Proto-Germanic lambaz]. – A young sheep that is less than one year old or without permanent teeth. The suckling lamb, also referred to as “abbacchio”, is a typical ingredient of many traditional dishes of Rome’s cuisine. €20
Chianina meat
Chianina is a cattle breed that was originally used for draft purposes. Nowadays it is raised for its meat. Chianina meat is very lean and only in very large specimens can some marbling be found, due to the fat component surrounding the muscles. This fat, however, only accentuates the meat’s flavour. This breed is used to produce the ‘fiorentina’ steak, a high-quality T-Bone steak. This cut’s unique flavor also depends on the maturing times, that are never less than 15 days in order to make the meat more tender and promote the protein breakdown of the muscle. The result of the process is the formation of polypeptides and aminoacids, which contribute to create the steak’s signature flavor.
1KG FIORENTINA STEAK €75
500 GR RIBS €37.50
300 GR STEAK €37.50
Our meat selection
Our Scottona meat is characterised by a variety of unmistakable features: This meat has a high content of fat (marbling), 3/4+, which gives it an incredible flavor once it’s cooked. The marbling is what gives this meat a tender texture as well as an excellent flavor.
1KG FIORENTINA STEAK €65
500 GR RIBS €32.50
300 GR STEAK €19.50
Kobe beef raised in Italy
Kobe beef (神戸ビーフ Kōbe Bīfu?) is a beef cattle whose high-quality meat
is widely used in the Japanese kitchen. It is wagyu (a Japanese cow) from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture, in the old province of Tajima. It belongs to the “Japanese Black
breed” (黒毛和種 Kuroge washu ?), which
also includes other breeds raised in Totori,
Shimane and Okayama. [1]
Kobe beef is most famous for the flavor, the tenderness and the fatty, well-marbled texture of its meat. It can be grilled, used in the traditional Japanese Tappanyaki (meat cooked on an iron grill) and Sukiyaki (meat cooked in a hot pot) or in countless other ways. In Japan it is also knows as Kobe meat
(神戸肉? Kobe niku), Kobe gyu (神戸牛?) or Kobe cattle (神戸牛?Kobe ushi). 300 gr €30.00
Side dishes
side n. [from Old Saxon sida]. – 1. a. the right or left part of the wall or trunk of the body: a pain in the side. b. the space beside one: stood by my side. c. a bounding line of a geometric figure; 2. a slope (as of a hill) considered as opposed to another slope: the far side of the hill. 3. A side order or dish made with vegetables or legumes cooked in different ways: a side of fries.
Primizie salad
Primizie n. [Italian, plural form of primizia, from Latin primitiae]. – 1. a. The first leafy greens (or, more generally, vegetables) to be harvested at the beginning of spring, hence considered very valuable. Le primizie del mio orto (the first produce from my garden). Mixed greens and chia seed vinaigrette €8
Pan-seared chicory. - chicory Perennial plant (Cichorium intybus; fig. 1) of the family Asteracae. A plant with taproot, stalked, lanceolate and unlobed lower leaves forming a rosette and a grooved stem bearing blue flowers. The leaves can be eaten both raw and cooked, whereas the root can be used to make a coffee substitute. €6
Chicory in sour dressing. - chicory Perennial plant (Cichorium intybus; fig. 1) of the family Asteracae. A plant with taproot, stalked, lanceolate and unlobed lower leaves forming a rosette and a grooved stem bearing blue flowers. The leaves can be eaten both raw and cooked, whereas the root can be used to make a coffee substitute. €6
Cedar salad - salad n. [from Vulgar Latin salata, literally “salted”]. - 1. [raw greens served with a number of different dressings]
≈ vegetables served with a dressing] the white part between the pulp and the peel of the cedar. ≈ [an incongruous mixture of things] ≈ jumble, hodgepodge, patchwork, mishmash. Cedars seasoned with salt, olive oil and a lemon gel on the side €5
Wood-burning-oven roasted potatoes n. [from Spanish patata, from a Carib language of Haiti batata "sweet potato". Sweet potatoes were the first to be introduced to Europe. The name later was extended to the common white potato]. ◆ Syn.: tater, representing colloquial pronunciation of potato. €6.50
Grilled seasonal vegetables € 6.00
grilled 1 adj.[from grill].
– Food that has been cooked on a grill: grilled pork chops;
grilled vegetables, a mix of
grilled food. €8
The pizzeria. n. [Italian, from pizza]. – Public place where pizzas are made, cooked (usually in a wood-burning oven) and served to customers. It can be included in a restaurant’s service (ristorante pizzeria).
Our bruschettas n. [Italian, probably from Latin bruscare, to toast, burn]. – 1. Toasted bread drizzled with salt and olive oil and rubbed with garlic. 2. In Tuscany, kale soup with toasted bread rubbed with garlic.
Oil and garlic
garlic n. [from Old English garlec].
– 1. Any plant from the species Allium genus, of the family Liliacee, which encompasses more than 350 species, like wild garlic (Allium ursinum), which is also used in the production of garlic oil. oil n.
[From Latin ŏleum, from Greek. ἔλαιον]. – Any greasy substance of animal, vegetable or mineral origin that is liquid at room temperature olive n. [from Latin olīva, olive tree and olive, from Greek ἐλαία]. €2.50
Tomato and basil The tomato and basil bruschetta is a summer dish inspired by the fresh and natural flavors of Mediterranean tomatoes and olive oil, as well as by the fragrant scent of basil. €3
Sausage and rosemary
sausage n. [from Vulgar Latin salsīcia, from salsicus "seasoned with salt,” and insicium, insicia «minced meat» [...] A 12cm long sausage to be eaten raw or cooked, depending on the sausage type (if it is cured or not): fresh, cured sausage. rosemary n. [from Latin. rosmarinus or ros marinus, literally «dew of the sea»].
– Small evergreen plant of the mint family (Lamiaceae). €5.50
Sun-dried tomato cream, buffalo ricotta and confit tomato
Sun-dried tomatoes in olive oil are a famous preserve from Calabria and Apulia. In order to make it, tomatoes are slowly sun-dried or oven-dried, so that they lose water and develop an intense flavor. Confit tomatoes and ricotta. Ricotta is a whey cheese made by (cow or sheep) milk left over from the production of other cheeses. The production of ricotta is very old, and in ancient times it was a common food among the lowest ranks of society, since it was affordable and yet very nutritious. €6
Burrata cheese anchovies and lardo di Colonnata
burrata n. [Italian, from burro, butter]. – A fresh Italian cheese, with a buttery flavor, that was created in Andria (near Bari, in Apulia), but is also produced in other parts of Italy: Anchovies and Lardo di Colonnata: it is an Italian protected geographical indication (PGI) cold cut produced in Colonnata, a small town in the Apuan Alps near Carrara, Tuscany. It is lard that has been cured in Carrara marble basins. €6
Chicory and fresh chili pepper
Pan-seared chicory. - chicory Perennial plant (Cichorium intybus; fig. 1) of the family Asteracae. A plant with taproot, stalked, lanceolate and unlobed lower leaves forming a rosette and a grooved stem bearing blue flowers. The leaves can be eaten both raw and cooked, whereas the root can be used to make a coffee substitute. €5.50
Croutons n. [French, from croûte "crust"]. – 1. a. Slice of fried or roasted bread, spread with butter and other toppings and served as an appetizer: Croutons with mixed truffles, chicken liver, caviar, anchovies. b.
Croutons with mozzarella and anchovies
mozzarella A typical cheese from Campania that comes in different sizes and was originally made from buffalo milk; anchovy (from Portuguese anchova, or from Basque anchu, dried fish.) €8
Croutons with mozzarella and prosciutto
mozzarella A typical cheese from Campania that comes in different sizes. prosciutto n. [Italian]. – 1. Salted pork ham that has been dried in specific rooms (the same name is used for pork shoulders that undergo the same process); it is eaten raw, after being cured and cut in usually thin slices. €8
Croutons with mozzarella and mushrooms
mozzarella A typical cheese from Campania that comes in different sizes, mushroom n. [from Anglo-French musherun, perhaps from Latin
mussirionem] (usually referred to the Agaricus Bisporus,
the common edible mushroom). – A cultivated mushroom that is available all year long and that can be eaten raw in a salad, or cooked (pan-fried with parsley, grilled, etc.) €8
Scamorza scamorza n. [Italian, from scamozzare, beheading]. –
1. A stretched-curd cheese similar to mozzarella, usually made with cow’s milk or a mix of cow and goat milk, typical from Abruzzo and Campania. It has a pear-like shape and it is usually smoked. 2. In some Italian regions, the term also has a figurative meaning: Someone who is not good at a particular activity, a fool or weak person.
Smoked scamorza with anchovies
scamorza [Italian, from scamozzare, beaheading] and anchovies - €10
Smoked scamorza with prosciutto
scamorza [Italian, from scamozzare, beaheading] and cured prosciutto - €10
Our pizzas n. [from Italian pizza, maybe from Old High German bizzo, pizzo «bite, morsel»]. – 1. A dough made of wheat (or other grains) flour, water or milk, yeast and a kind fat (oil, butter or lard) that is flattened, shaped as a disk, topped with other ingredients and cooked in an oven. Sourdough is a leaven consisting of a dough in which fermentation is active. The dough is a mixture of flour and water and it leavens thanks to the naturally occurring bacteria which are present in the air and in the ingredients. During the fermentation process, the dough develops a microflora where lactobacilli are the dominant bacterium. The different kinds of bacteria within the microflora are in competition with each other for nourishment and in suitable conditions of water and heat they grow, multiply, start their metabolic processes and then die.
Margherita
Pizza was “invented” in Naples in the first half of the 19th century, but it later became a worldwide famous food which can be found in every country, no matter the local traditions or culture. Its success is probably due to its versatility, as the base recipe is not only incredibly easy to make, but also easily customizable according to the preferences of those who are going to eat it.
Pizza is like an essay of sort: you get the title, but how you write it is up to you (or, in this case, up to the cook). The base recipe is always the same and it is made of flour, yeast, salt, olive oil and water. The first pizza chef to become famous was Domenico Testa, who made a pizza for the Queen of the Kingdom of the two Sicilies in the first half of the 19th century. The news probably spread very quickly, because in 1889, as the king of Italy Umberto I and his wife, queen Margherita, went to Naples for their summer holidays, they asked for a pizza as well. And so on June 9th, the owners of the “Pietro il pizzaiolo” pizzeria in Naples, “don” Raffaele Esposito and Rosa Brandi, were called to court.
Tomato, mozzarella, basil €8
Marinara
Marinara is a classic pizza in Naples and it is topped with tomato sauce, garlic, oregano and olive oil. Together with the Margherita, it is one of the most famous pizzas in the world. Its name comes from the ingredients, which are easy to preserve, and so could easily be taken on boat by sailors (“marinai”, in Italian) to be used during their long travels. In 1866, Francesco De Bouchard decribed the main types of pizza [1], namely Marinara, Margherita and Calzone.
«The most ordinary pizzas, called “with oil and garlic”, are seasoned with olive oil and drizzled with salt, oregano and finely chopped garlic cloves. €8
Napoli
Napoli is a pizza that is topped with tomato, capers and anchovies before being coooked in the oven. €8
Mushrooms
Mushrooms (Latin Eumycetes; French Champignons; Spanish hongos; German Pilze; Italian funghi). Buffalo mozzarella n. [from Italian mozzarella, diminutive of mozza, a type of cheese]. – 1. A typical cheese from Campania (which nowadays can also be found in other regions) [...] €10
Hot salami Pizza which is half-filled with salami n. [from Italian salame, spiced pork sausage]. – 1. a. cured meat product made of finely chopped pork meat, seasoned with salt and pepper [...] , mozzarella, arugula n. [from Italian rucola, American English and Autralian form of the name; British English form rocket, from dialectal variant of Italian ruchetta]. €10
Sausage and pan-seared chicory
sausage n. [from Vulgar Latin salsīcia, from salsicus "seasoned with salt,” and insicium, insicia «minced meat»] Chicory. Perennial plant (Cichorium intybus; fig. 1) of the family Asteracae. A plant with taproot, stalked, lanceolate and unlobed lower leaves forming a rosette and a grooved stem bearing short-lived blue flowers. It grows in fields and grasslands in Europe, temperate Asia and Northern Africa. €10
Regina
tomato n.[from Spanish tomate, from Aztecan tomatl]. – 1. a. flowering plant (Solanum lycopersicum) of the family Solanaceae, which originated in America but is now cultivated in temperate climate areas all over the world. buffalo mozzarella n. [from Italian mozzarella, diminutive of mozza, a kind of cheese]. – 1. A typical cheese from Campania. BASIL €12
Testaccio
Porcini mushrooms (Latin Eumycetes; French champignons; Spanish hongos; German Pilze; Italian funghi). - Popularly, the term “mushroom” is used to identify the edible sporophores; the term toadstool is often reserved for inedible or poisonous sporophores. Buffalo mozzarella n. [from Italian mozzarella, diminutive of mozza, a kind of cheese]. – 1. A typical cheese from Campania (which nowadays can also be found in other regions) arugula n. [from Italian rucola, American English and Autralian form of the name; British English form rocket, from dialectal variant of Italian ruchetta]. – Annual plant in the Brassicaceae family (Eruca sativa), which grows spontaneaously in fields and in the countryside Parmesan adj and n. – 1. [from Italian Parmigiano, of Parma, from Parma, city in Northern Italy, one of the places where the cheese is made] a very hard dry sharply flavored cheese that is sold grated or in wedges. €12
Zucchini blossoms and anchovies
Zucchini blossoms or squash blossoms (British English courgette flowers) are yellow-orange flowers with many culinary uses. The male blossoms, that have long stalk and dry after pollination, are the most widely used in the Italian cuisine. Anchovy (from Portuguese anchova, or from Basque anchu, dried fish.) - €12
Mixed vegetables
Vegetable adj or n. [directly from Medieval Latin vegetabilis "growing, flourishing”]. - 1. A usually herbaceous plant grown for an edible part that is usually eaten as part of a meal, such as roots, stems, leaves, flowers of fruit. • veggie. • Also figurative: to be a vegetable (informal, sometimes offensive) a person having a dull or merely physical existence. 2. a. consisting of plants, growing like plants, vegetational; b - made from, obtained from, or containing plants or plant products;
• Examples: Vegetable soup, vegetable fat €12
Capricciosa
capriccio n. [from Italian capriccio, caprice]. – 1. A sudden change or start of the mind without apparent motive. Also a lively, loosely structured musical composition that is often humorous in character. 2. Pizza capricciosa: A pizza topped with herbs, ham, eggs and vegetables preserved in oil. €12
Focaccia with rosemary and olive oil
focaccia n. [from Italian focaccia, from Late Latin focacia, from focus «hearth, fireplace»]. – 1.a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It is usually seasoned just with olive oil and salt. It might also be flavored with herbs, vegetables, or cheese. In Italy, it may be served as an appetizer, table bread, or snack. Italian focaccia is similar to Greek flatbread Lagana and to French Fougasse. ◆ Diminutive forms focaccina, focaccetta. Olive oil and rosemary. €4
Our Desserts - dessert n. [French, “last course”, from desservir, “clear the table”]- – 1. A usually sweet course or dish served at the end of a meal. In many cuisines, however, there is no usual sweet course; rather, fresh fruit, tea, or coffee constitute the end of the meal.
Our Tiramisu
tiramisu n. – A coffee-flavoured Italian dessert. It is made of ladyfingers dipped in cooled Espresso (usually with a dash of rhum or cognac), layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and finally sprinkled with cocoa powder. After a few hours in the fridge, it is ready to eat. €8
Cheesecake
An unbaked, refrigerated dessert consisting of two layers: a crust or base made from crushed cookies, pastry or sponge cake and layer of sweetened soft, fresh cheese.
Etymology: ← cheese + cake. €8
Crumble Cake
The origins of this cake remain uncertain, but it was very popular on the East Coast of the US, where it was presumably imported by some German bakers in the 19th century.
The cake consists of a soft base made with flour, eggs, sugar, baking powder and vanilla extract. The base is then covered by a crumbly mixture of butter, flour, sugar, lemon zest and two heaping pinches of salt. €8
Tartlets with ricotta mousse and sour cherry jam
A tartlet is a miniature tart,
a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. tartlet n. [from French tartelette or tarte, tart, pie]. Sour cherry – a type of cherry with a more acidic taste and an intense dark-red color. Sour cherry syrup, Sour cherry jam, Sour chery liqueur. €8
Chocolate mousse with Raspberry Jam on a sponge cake disk
mousse n. [French for
froth]. – 1. Savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. €8
Tart
n. [from Old French tarte]. – 1. A baked dessert consisting of a filling of cream or jam over a pastry base covered with pastry stripes. 2. In Medieval times, tarts had savory fillings, like meat
and fish. ◆ Diminutive form: tartlet €6
Tartufo
Tartufo is an Italian ice cream dessert originating from Pizzo, Calabria. It is a hazelnut ice cream which is shaped by hand into a half sphere. It is filled with melted dark chocolate and sprinkled with sugar and cocoa powder. It was created in the ‘50s and it was almost certainly inspired by a chocolate truffle with the same name and ingredients, produced by the Michele Talmone company in Turin. €8
Seasonal fruit
fruit n. [from Latin fructus "an enjoyment, delight, satisfaction; proceeds, produce, fruit, crops"]. – The usually edible reproductive body of a seed plant; especially: one having a sweet pulp associated with the seed. “To bear fruit” means to yield successful results. I hope our plan bears fruit. (I hope our plan works out as expected) €5
The fruit garden €20
Executive Chef Pasquale Capasso
with his staff’s collaboration and professionalism
Angelina n. The terraces and the orangery terrace n. [from French terrasse]. – 1. The flat roof of a building used as a living area. For sale: large three-bedroom house with adjoining terrace and garden. In British English, terraces are the unroofed tiers around a football pitch on which the spectators stand. An orangery, or orangerie, is a space where orange and other fruit trees, like lemon and cedar trees, are protected during the winter. In the past, it used to annex villas. Via Galvani 24/a, Rome.
