Typically veal rump rolls with sage and prosciutto. Our version is opened, the prosciutto is an 18 months cured from Bassiano, a few km south-east Rome. Served with seasonal broccoletti ‘ajo e ojo’
Super funky cider from Vincent Marie and No Control. Soft cheese on the nose.
Excellent resto. Carte de vin de ouf. Clos beru en entrée.
Rigatoni di Gragnano, Guanciale, egg’s yolk, pecorino Romano cheese
Ouiiiii
LOCALE, STAGIONALE E BIOLOGICO IN ARRIVO!
Restaurant
Finocchi brasati al burro con salsa di pane
6830 KM
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