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Starters
Four sauces with “bruschetta” (toasted bread)
Soups
Chickpeas and chestnuts
Lentils and mushrooms
Spelt and chicory
Beans and broccoli
Pasta
Lombrichi alla vitorchianese (homemade pasta flavored with tasty and aromatic ingredients such as tomato, pecorino and fennel flowers)
Fettuccine all’uccelletto pazzo (made with chicken ragout, sausages and parmesan)
Special of the day
Second dishes
Pork fillet with plums
Pork fillet with red wine and raisins
Pork livers with bay
Pork plain trip with cinnamon
Beef fillet with tredura sauce (sauce made with leeks, bacon, stale bread, saffron, ginger, cinnamon powder, nutmeg)
Boiled beef in medieval green sauce
Veal cheek with onion and raisins
Cheese
Spicy pecorino cheese cream with honey
Pecorino cream in sweet and sour sauce
Cream cheese with fragrant herbs
Side dishes
Dried fava bean mashed potatoes with apples and onions
Vetchling with cherry tomatoes and bacon
Seasonal side dish