A guide to our menu: starters, pasta, mains and desserts

Our menu changes with the seasons, but the structure is that of a Roman osteria: starters to share, pasta, meat and fish mains, seasonal sides and homemade desserts. Highlights include fried salt cod and bruschette, chickpea velouté, the potato sformatino with cacio e pepe cream, bucatini all'amatriciana, rigatoni carbonara and gricia, rigatoni with veal pajata, oxtail stew, lamb coratella, Roman-style tripe, seared octopus with potato purée, and tiramisù. Dishes vary with the season.