BACCALÀ

• BAY LEAVES, COD AND CHICKPEAS
• COD WITH WINTER SALAD
• TERIYAKI COD
• COD SASHIMI IN PONZU SAUCE
• STOCKFISH IN A PAN

QUINTO QUARTO

• TRIPE NEAPOLITAN STYLE
• TRIPE ROMAN STYLE
• SOFFRITTO SOUP (STRONG SOUP)

FISH / MEAT

• STUFFED ANCHOVIES WITH SMOKED MOZZARELLA, BEETS AND TOMATO COULIS
• VEAL CHEEK WITH ARTICHOKES AND ARTICHOKES AND MARJORAM OIL
• Ziti Genovese (slow cooked onion sauce)

VEGETABLES

• ARTICHOKE ON CANNELLINI BEANS CREAM AND CRISPY CHEEK LARD