Amatriciana raw ham and fresh buffalo mozzarella from Campania
Porchetta di ariccia served on a bed of salad and oranges
all the goodness of Roman artichokes enclosed in a panko flour breaded cake. all this on a pecorino romano fondue and prosciutto powder
4 mixed bruschettas (type: fresh ricotta, cherry tomatoes, garlic and herb oil)
Borlotti beans stewed with pork rind, served with bread crouton, EVO oil
Stewed with “pecorino romano” and mint
variety of traditional Roman cured meats, types of fresh and aged cheeses from the Lazio region, pot of beans with pork rinds and croutons.
Beef cooked at low temperature for 16 hours and breaded in Panko flour, served with a Honey and Mustard sauce
Fried dippers with melted mozzarella, pecorino romano and crispy bacon.
raw ham, spicy Roman schiacciata, corallina and porchetta
Grana Padano flakes, selection of aged pecorino, buffalo mozzarella, buffalo ricotta, jam
2 mini supplì, 2 mini potato croquettes and 2 mini mozzarella in carrozza
Grilled and oil-preserved seasonal vegetables and olives
table linen, cutlery, glasses, napkins
homemade bread from the ancient la renella bakery in Trastevere
Baked pasta with sautéed Roman artichokes, and Roman pecorino cheese.
All sauces can be used with gluten-free pasta.
small homemade fresh potato gnocchi
small homemade fresh potato gnocchi
tomato, chilli peppers, parsley, garlic
Casarecce with tomato and basil
Ragu made with adult oxtail vaccinara style
buffalo mozzarella, cherry tomatoes, basil oil and rocket
lettuce, radicchio, cherry tomatoes, cucumbers, olives and burrata
lettuce, cucumbers, radicchio
lettuce, cucumbers, olives, rocket
Lamb shank marinated in vacuum for 24 hours, cooked at low temperature for another 24 hours at 72 degrees
adult beef meatballs served in stew
picanha is a cut of meat typical of South American cuisine, especially Brazil. It is a cut that reaches a maximum weight of about 1 kg (even a little more). Recognizing it at first sight is not difficult. Picanha, in fact, has a characteristic triangular shape. One of the two sides is also covered with a layer of fairly rich fat, about a centimeter thick. (served strictly rare / medium)
Stewed with “pecorino romano” and mint
served with vinaigrette sauce and black salt
Breaded adult beef meatballs (by Angelo Feroci), served with classic Roman sauces (carbonara, cacio e pepe, amatriciana and green sauce)
Baked with garlic, oil and rosemary
Sautéed with garlic, oil and chilli pepper
Grilled and oil-preserved seasonal vegetables
tomato sauce, stringy mozzarella, spicy salami, corallina salami, raw ham and parmesan.
tomato sauce, garlic oil and parsley
tomato sauce, mozzarella and spicy salami
tomato sauce, mozzarella and anchovy fillets
tomato sauce, mozzarella, grilled vegetables and basil
tomato sauce, mozzarella, ham, artichokes and olives
tomato sauce, mozzarella, buffalo mozzarella and basil
tomato sauce, pecorino cheese and bacon
tomato sauce, mozzarella and mushrooms
tomato sauce, mozzarella and basil
EVO oil and rosemary
mozzarella, truffle sauce, extra virgin olive oil and fresh eggs yellow pasta
tomato sauce, mozzarella and raw ham
mozzarella and truffle cream
mozzarella, pecorino, parmesan and gorgonzola
mozzarella, pecorino and black pepper
mozzarella, pecorino, bacon
mozzarella, pecorino, egg and bacon
Mozzarella and mushrooms
Great appetizer I SAN PIETRINI, 1 first course of your choice between: Carbonara, Cacio e pepe, Amatriciana or Gricia, 1 second course of your choice, 1 side dish of your choice between baked potatoes or mixed salad, 1 glass of house wine, water, bread and home digestive.
mix of bruschetta, choice of Pinse Romana, medium draft beer, water and digestive
vegetarian starter, first course choice of (carbonara, gricia, amatriciana and cacio e pepe), second course choice of (Roman tripe, coccetto of beans with pork rinds, oxtail, Roman saltimbocca), side dish of your choice, beer gluten-free or glass of wine, gluten-free bread, digestive water
espresso with nutella and cream
Belgian ale 6.2%
American Pale Ale 6.4%
Spelt Season 5.8
imperial pilsner 7.5%
Aperol, prosecco and soda
Campari bitter, prosecco and soda
Red vermouth, bitter campari
Red vermouth, bitter campari and gin
Lombardy Red Vermouth, Campari Bitter and Prosecco
Elderflower, prosecco, lemon juice, soda, mint and lime
Peach juice and prosecco
Grape variety: 100% Cesanese di Affile aging: Slavonian oak barrels – 2 years in bottle
Organoleptic characteristics: red fruits and cocoa. Warm with high tannins but mitigated
by aging
13% vol. - 2022
alcohol 14%
Vine: 100% Nero Buono Aging: Terracotta amphorae Pairing: Lamb
Organoleptic characteristics: ruby red, with hints of cherry in alcohol, currant with decisive tannins and important freshness.
14.5%
Grapes: Merlot 85% Cesanese 15% Pairings: roast or grilled meats, first courses with meat
sauces
Aging: at the end of fermentation the wine rests in small steel tanks for 3 months where
malolactic fermentation takes place. Then placed for 18 months in oak barrels and
subsequently refined in the bottle for 6 months before being released for sale.
Organoleptic characteristics: Dark red, ripe red pulp fruit, berries,
marasca cherry, spicy notes that blend with hints of tobacco and vanilla typical of
aging.
alcohol: 14.5
Vine: 100% Merlot pairings: meat and cheese, meat-based first courses and lasagna
Aging: for 12 months in oak barrels
Organoleptic characteristics: great elegance and complexity, intense in the aromas of
small red berries, full, warm and enveloping in the mouth, with a long finish.
alcohol: 14%
Vine: Shiraz pairings: white and red meats and mature cheeses
Aging: fermentation of the pressed grapes at a controlled temperature, aging for about 6/8 months
in small barriques.
Organoleptic characteristics: red with garnet reflections, the nose reveals scents of green pepper and
spices, the flavor is full and persistent.
alcohol: 14%
Vines: Montepulciano, Cabernet-Franc and Merlot in the percentages required by the specifications
Aging: partly in steel and partly in wood Pairing: Traditional Roman first courses and meat
Organoleptic characteristics: Dark and bright ruby red. Very intense nose of ripe red
fruit, cherry in alcohol, Mediterranean scrub, red flowers, all enclosed by
pleasant balsamic notes. Very soft sip, with fine tannins.
alcohol 14.5%
Vine: 100% Montepulciano Pairing: First courses with ragù and traditional Roman dishes,
meat
Aging Passage for 18 months in new naturally toasted tonneaux, finally one year in
the bottle.
Organoleptic characteristics: Bright ruby red with purple reflections Consistent,
intense, complex, fine, fruity and spicy. Blackberry, currant and berries, background of
toasting and tobacco and ethereal notes. Quite soft, fresh, tannic, savoury, intense and
persistent. Robust wine
alcohol 14.5%
grape variety Nero Buono 100% Pairing: Grilled meats and mature cheeses
Aging: After a long fermentation with submerged cap, of about 15 days, the wine is
transferred with its fine lees into French oak barrels toasted over a fire, where it remains for
at least 12 months, then in the bottle where it ages for a further 4/6 months.
Organoleptic characteristics: ruby red, with hints of spices and small red fruits, light
note of undergrowth and toasted tobacco leaves, almost smoky. The taste is warm, enveloping, with a
good acidic backbone, with tannins that are never invasive, persistent.
alcohol 13.5%
Grapes: cabernet sauvignon 40% shyraz 40% and merlot 20% pairing Grilled meats and
mature cheeses
Aging first in steel at controlled temperature then in barrique
Organoleptic characteristics Color Deep ruby red Bouquet Very broad
aromatic spectrum with notes of vanilla Flavor Warm and ethereal wine, with notable structure and balance,
presents soft tannins.
13.5%
Grapes Nero Buono
pairings: first courses of our traditional cuisine, coda alla vaccinara and tripe
Aging: rests for about a year in woods of different capacity, origin and toasting.
4
Organoleptic characteristics: Dark and bright ruby red. Very intense nose of ripe red
fruit, cherry in alcohol, Mediterranean scrub, cocoa, cinchona and iron. Very soft sip, with almost imperceptible but present tannins, balanced and elegant.
14.5%
Grapes Merlot, Cabernet Sauvignon and Petit Verdot pairings: coda alla vaccinara
Aging: the red vinification of the individual grapes that make up the blend has a different
procedure. The wines are then placed in oak barrels for 18/20 months, then assembly follows.
The bottle aging lasts 8/12 months
Organoleptic characteristics: Ruby red of intense concentration, the bouquet of aromas varies
from sour cherry to marasca cherry jam. On the palate it is balanced and persistent, with
velvety tannins.
alcohol 14%
Grapes: Syrah and Petit Verdot pairings: mature and non-mature cheeses
Aging Syrah gives the mater matuta complexity and character, with sweet tannins and spices, the
wines are placed separately in new barriques for 22-24 months. This is followed by aging in the
bottle for 10 -12 months.
Organoleptic characteristics Dark ruby red, very dense, the nose stands out with balsamic hints, of
coffee, violet and ripe morello cherry.
Grapes 100% Merlot pairings: Pasta all’amatriciana
refinements: the wine is put in stainless steel tanks, then in small oak barrels for 8-12 months.
5
Finally 180 days in the bottle before being marketed.
organoleptic characteristics: intense ruby red with a scent of red fruits and cherry and herbaceous hints.
alcohol 13.5%
Vines 100% Syrah pairings: Traditional Roman first courses and meat
Aging in barriques for 8-12 months and 6 in bottle
Organoleptic characteristics: ruby red purple, intense aroma of good persistence with notes of
currant, blueberry and morello cherry. On the palate it has a good tannic texture with a return of notes of black pepper.
alcohol 13.5%
Vines Cesanese 100% pairings: stewed meat
Aging: Partly in steel and partly in tonneaux wood for about 12 months.
Organoleptic characteristics: typical notes of the grape variety are those of morello cherry and the light spiciness,
very savory and mineral, it lends itself to aging.
alcohol 13.5%
Grape variety Tempranillo 100% pairings: cheese and meat
Aging: in cherry tonneaux for a part (15-20%) while the remainder is refined in steel.
Organoleptic characteristics: intense color with notes of raspberry, blackcurrant aromas of undergrowth and ripe
marasca cherry.
alcohol 13.5%
Vine: Cabernet Sauvignon 100% pairings matured but not too salty cheeses
Aging: small oak barrels for 18/20 months then bottle aging 8-12 months
Organoleptic characteristics intense ruby red with hints of cherry, raspberry and juniper.
Grapes: Grechetto Rosso
Alcohol content: 14% alc Vol
Pairings: matriciana, saltimbocca, chicken with peppers
Grapes: Sangiovese
Alcohol content: 14.5% alc Vol
Pairings: try with amatriciana, fettuccine with truffle, lamb and salti in bocca
alcohol??
Grape varieties Grechetto rosso and Sangiovese pairings meat and aged cheeses
Aging 6 months in steel 18 months in French oak barrels and 12 months in bottle
Organoleptic characteristics ruby red on the nose it has hints of undergrowth, Mediterranean scrub and
chocolate. On the palate it is broad, powerful and vertical.
Grapes: Roscetto
Alcohol content: 13.5% alc Vol
Pairings: 4 cheese gnocchi, chicken and peppers
Grapes: Cacchione
Alcohol content: 13.5% alc Vol
Pairings: try with our carbonara, ideal with lamb shank.
magnum
Grapes: Cacchione
Alcohol content: 12° % alc Vol
Pairings: to try with our Gran antipasto and with the Trittico Romano
Grapes: Aleatico
Gardazione 16 ° alc vol
Pairings: ideal with sour cherry tart, and tiramisu
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof