New Italian Regional Cuisine

This 4 course meal is inspired by typical Mediterranean dishes. They are seasonal and vary greatly depending on availability of fresh food in the markets. All produce is sourced from my local farmers market.
On the menu might be...

Antipasto
Tartare di tonno - Tuna tartare with fresh basil
Crumble Sicilano - Sweet and sour Caponata with eggplants, celery and a cheese crumble on top
Caprese - Buffalo mozzarella and San Marzano tomatoes

First course
Ravioli cacio e pepe - Ravioli with pecorino cheese and pepper
Risotto allo zafferano - Saffron risotto with zucchini
Trofie al pesto di agrumi - Trofie (kind of pasta) with a citrus fruit pesto
Pasta e ceci - Pasta and chickpea stew with rosemary and thyme

Second course
Polpette allo zenzero - Beef meatballs in ginger sauce with chicory
Brasato al Montepulciano d'Abruzzo - Beef marinated and cooked in red wine sauce
Gamberoni al Passito - Prawns with Passito wine and caramelised tomatoes
Tortino di pesce spada ai capperi - Sword Fish terrine with capers

Dessert
Semifreddo al croccante - Caramel parfait and almond
Bavarese ai pistacchi di Bronte - Sicilian pistachio mousse
Crema limone con pesche noci - Lemon cream with nectarines or strawberry

In the menus you will also be able to experience traditional Roman dishes such as:
Bucatini all'amatriciana
Rigatoni alla carbonara
Filetti di baccalà fritti - Fried cod fillets
Carciofi alla romana - Artichokes “alla romana” with mint
Tiramisu
Gelato
All menus will be accompanied by a wine selected by our sommelier.