Gluten Free Menu

In addition to the items listed below, all of our pasta dishes can be prepared with wheat-free pasta. We charge a small surcharge, and wheat-free pastas generally take 15 minutes longer to prepare.

    • Gluten Free Menu Items

    • Insalata di Gamberoni

      Insalata di Gamberoni

      Prawns tossed with extra virgin olive oil, garlic, chilli, parsley, lemon and diced fresh tomato served on mixed baby leaves.

      Origin: Seafood plays an important part in the daily diet of Romans, with mussels, clams, shrimp, squid, cuttlefish and palombo shark fresh from the ports of Fiumicino and Anzio making up the bulk of the local's diets. Prawns are generally reserved for special occasions.

    • Tagliata di Manzo

      Tagliata di Manzo

      Herb-rubbed 250g rib eye, grilled to medium rare, sliced & served with roast Roma tomatoes & broccoli.

      Origin: Legend has it that this dish is a modern favourite amongst Italian bellas who are watching the calories they eat, but refuse to compromise on flavour. Who are we to argue?!

    • Filetto della Casa

      Filetto della Casa

      Thinly sliced beef fillet, marinated & seared, topped with rocket, parmesan shavings & roasted potatoes (omitted for Banting diners).

      Origin: Apulia is the long, slender region whose tip, the Salento peninsula, forms the heel of the Italian boot. The Murge plateaux provide grazing land. Meat plays a key role in this region's diet, with preferences for lamb and kid to the south and veal and beef to the north.

    • Costolette d’Agnello

      Costolette d’Agnello

      Free-range lamb chops grilled medium rare, served with potato wedges (omitted for Banting diners), pan-seared green beans and rosa tomatoes.

      Origin: One of the specialties of Umbria, a compact region at the core of the peninsula also known as the green heart of Italy, is agnello arrosto: baby lamb with rosemary, sage, garlic and oil cooked to tender perfection in a covered roasting pan amid the dying embers after bread is baked in a wood oven. We've adapted the cooking technique slightly to achieve the same rich concentration of flavours.

    • Vitello Tonnato

      Vitello Tonnato

      Thinly sliced poached veal topped with a tuna, caper & anchovy mayonnaise, served with sliced Roma tomato & bruschetta (omitted for Banting diners).

      Origin: Piedmont is one of the most northern regions of Italy, bordering France.  The region’s range of antipasti is so vast and varied that it represents a compendium of regional cooking with dishes that elsewhere might qualify as main courses. Classic openers are fonduta (cheese fondue), insalata di carne cruda (marinated raw beef), finanziera (a bizarre meat stew), vitello tonnato (veal with tuna sauce) and bagna caôda ("hot bath" for raw vegetables).

    • Insalata di Formaggio di Capra

      Insalata di Formaggio di Capra

      Mixed leaves topped with grilled goats cheese, sundried tomatoes, grilled zucchini & pine-nuts. Cheese can be replaced with avo for a vegan option.

      Origin: Italians produce some 450 different types of cheese, some renowned, others local rarities. Goat’s milk cheese is popular in the south and the islands (Sicily, Sardinia, Calabria, Basilicata, Apulia and Campania) and is called caprino.

    • Steak Tartare

      Steak Tartare

      Hand-chopped raw beef fillet served with egg yolk, condiments, mixed baby leaves & bruschetta (omitted for Banting diners).

      Origin: There are many popular myths about the origins of steak tartare, most involving rampaging Mongolian horsemen who would place slabs of beef or horsemeat under the saddles of their mounts to tenderize them during a hard day of riding. While these may be plausible, the reality is a lot less romantic (and a lot less disgusting). The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steack à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine made without egg yolk, served with tartar sauce on the side.

    • Melanzane alla Parmigiana

      Melanzane alla Parmigiana

      Baked layers of aubergine, mozzarella, basil, napoletana sauce & parmesan.

      Origin: Originally known as melanzane alla siciliana, the dish is a specialty of Sicily, where the culture of fine dining may have been conceived when Archestratus, a Greek poet born at Gela in the 4th century B.C., wrote Gastronomia as an ode to the pleasures of the Sicilian table. In Italy, this dish is typically served as a side dish to accompany meat or fish. Our portion is sufficient as a main if you have a small appetite. The dish is delightfully rich, but may not be sufficient to satisfy a large appetite as a main portion.

    • Carpaccio Cipriani

      Carpaccio Cipriani

      Thinly sliced raw beef fillet topped with fresh rocket, shaved parmesan and a Cipriani dressing.

      Origin: Originated in Venice, the administrative capital of Veneto and was named after the Venetian Renaissance painter, Vittore Carpaccio. The rampantly fashionable dessert called tiramisù also originated here.

    • Saltimbocca alla Romana

      Saltimbocca alla Romana

      Grilled free-range chicken breast or veal topped with cheese, sage & prosciutto, served with broccoli and potato (omitted for Banting diners).

      Origin: A specialty of Latium, home to Rome, the national capital.

    • Pesce al Forno con Salsa Verde

      Pesce al Forno con Salsa Verde

      Grilled fresh line fish served with stewed lentils, broccoli, marinated diced tomato & a salsa verde.

      Origin: Seafood is a mainstay of the Neapolitan diet and Naples, the capital of the Campania region, long reigned as a capital of haute cuisine.

    • Caprese di Burrata

      Caprese di Burrata

      Fresh hand-made mozzarella ball filled with soft stracciatella cheese, served on mixed baby leaves with Roma tomatoes and basil.

      Origin: Burrata refers to the buttery softness of the ball's cream-filled interior and originated in the towns of Andria and Martina Franca in the Puglia province (the long, slender region whose tip forms the heel of the Italian boot).

    • Antipasto Misto – for 2

      Antipasto Misto – for 2

      A platter of sliced Parma Ham, Salame, Mortadella, Coppa & grilled veg with olives, bruschetta (omitted for Banting diners) and tomato.

      Origin: Antipasto is an appetiser or pre-meal course; antipasti (plural) cover a variety of raw, cooked or pickled vegetable, meat and fish dishes, salads, cheeses, canapés, fritters and tarts and is widely eaten throughout Italy.

    • Zuppa ai Frutti di Mare

      Zuppa ai Frutti di Mare

      Home-made seafood broth with mussels, prawns, linefish & calamari, served with garlic bruschetta (omitted for Banting diners).

      Origin: The Adriatic and Ionian seas provide a wealth of seafood and frutti di mare. Especially prized are oysters and mussels from beds in the Gulf of Taranto, though the range includes octopus, cuttlefish, squid, anchovies, sardines and sea urchins.

    • Sogliola al Forno

      Sogliola al Forno

      Grilled Namibian sole served with a caper butter, baby potatoes (omitted for Banting diners), green beans and baby tomatoes.

      Origin: A speciality of Marches, the gently hilly region between the Adriatic and the Apennines. Fish prevails in the port of Ancona, which is also the administrative centre of the region.

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