© Copyright 2021 Madreterra
Menu
Norcia ham, corallina salami, seasoned neck loin, grilled Friulian cooked shoulder, artisanal Ciociari sausage and bacon, seasonal pickles, olives, local cheese and other delicacies.
Jewish-style artichokes, fried sage on a Jerusalem artichoke cream, and pecorino Romano cheese.
Beef carpaccio with Roman-style puntarelle, celery mayonnaise, and feta cheese.
Crispy tacos with red shrimp, its reduction, cream cheese, arugula and homemade guacamole.
Salmon gravlax with beetroot and dill, warm cuttlefish, fennel and orange salad, Divine oyster.
Long gnocchi shaped like a "coda de soreca" with vaccinara sauce and pecorino Romano.
Egg tagliolini with pink shrimp and their bisque, datterini tomatoes, basil sauce.
Carnaroli risotto with 30-month Parmigiano Reggiano, cream of porcini mushrooms and their powder.
Toasted Sardinian fregola, cream of Roman broccoli, skate and black garlic.
Egg fettuccine with duck ragù and bay leaf powder.
Pork cheek, pumpkin and pioppini mushrooms sautéed with herbs.
Mulard duck breast, Pak-Choi salad and pecans.
Beef fillet, Sichuan green pepper sauce, braised spring onions, tomato jam and red onion of our production.
Fried pink shrimp with corn chips and kale.
Stuffed squid Caciucco style, its cream, baked vegetables.
Mascarpone semifreddo with espresso coffee, Valrhona dark chocolate, cocoa crumble.
Our Babà with aromatic syrup and Santa Teresa 1796 rum, diplomatica cream and seasonal berries.
Cocoa tartlet, hazelnut cream, dark chocolate, and toasted hazelnuts.
Brownie cheesecake with Williams pear cooked in wine.
Selection of cheeses, brioche bread and our combinations.
© Copyright 2021 Madreterra