Antipasti

Question 1

Insalata

Answer 1

Radicchio, citrus, balsamic, parmigiano. Dressed in S&P, balsamic, OO, lemon.

Question 2

Cavolo

Answer 2

Baby kale, anchovy dressing, breadcrumbs, grana padano. Anchovy dressing: dijon, egg yolk, anchovy, colatura, dried oregano, chili flake, lemon, OO, grana padano.

Question 3

Carciofini Fritti

Answer 3

Fried artichokes with lemon. Baby artichokes cleaned and trimmed, vinaigrette with champagne vinegar and OO. Artichokes are vacuum sealed and steamed for 35 minutes until tender, then deep fried to order. Based on the dish from the jewish ghetto, Carciofini alla Giudia.

Question 4

Verdure

Answer 4

Marinated market vegetables and yogurt. Roasted in olive oil, garlic, S&P. Veggies: sunchokes, carrots, watermelon radish, and fennel. Marinated with thyme and bay leaf. Yogurt is seasoned with lemon, white balsamic, and olive oil.

Question 5

Testarella

Answer 5

Crispy suckling pig face and market greens. Half pigs head brined, thyme, sugar, bay leaf, pink salt, garlic, black peppercorns, and chili. The head is brined then deep fried to order. Served on a bed of greens dressed with lemon and olive oil.

Question 6

Trippa alla Trasteverina

Answer 6

Tripe is blanched then stewed in a basic tomato sauce with crushed tomatoes, onion, carrot, celery, chili, veal stock, and mint. Then seasoned with chili, red wine vinegar, and pecorino.

Question 7

Molluschi

Answer 7

Littleneck clams, tomato, chili, guanciale, and filone. Clams are cooked in a broth of vongole broth, garlic, fish fumet, and tomato. Cooked in the broth along with some pork fat. Dish is finished with green onion, parsley, lemon, and filone bread.

Question 8

Salemerino

Answer 8

Cured arctic char, puntarelle, fennel. Puntarelle is cut into chunks, shaved fennel dressed with fennel and parsley gremolata (italian citrus, herb, and garlic condiment) and lemon.

Question 9

Polpo

Answer 9

Charred octopus, sour orange, saffron aioli, pistachio. Octopus is braised in white wine, fennel, black pepper, coriander, garlic, and shallots. Octopus is then charred on the plancha to order. Then served with saffron and calabrian chili aioli, greens (parsley, mint, arugula), and citrus (usually kumquat). Greens are dressed with pistachios and a sour orange vinaigrette.