OUR MENU

SALT AND PEPPER 12

Hand-cut beef tartare, delicate extra virgin olive oil “Az. Agraria Viola”, wild black pepper, and Maldon salt.
Recommended pairing with our summer black truffle

THE SOUTH SEAS 18

Hand-cut “Sakura” beef tartare, salted English cream, sea urchin sauce, crispy cuttlefish ink wafer, and aromatic herbs. (3, 4, 8, 9)

MASTRO GIORGIO’S CHEESES  18

Selection of cow’s milk cheeses from “Latteria Perenzin 1898” and pecorino cheeses from Picinisco “Az. Agr. Pacitti”, paired with fine wine jellies and jams. (3, 9, 11, 13)

MASTRO GIORGIO’S CURED MEATS 18

Tasting of fine Italian cured meats. Hazelnut mortadella and Susianella “Az. Agr. F.lli Stefanoni”. Lombetto from Cinta Senese DOP “Renieri”. Ventricina vastese “Salumificio Di Fiore”. Smoked duck speck “Jolanda de Coló”.

CASTELS 12

Warm porchetta, fresh sheep ricotta, and honey, paired with oil-preserved vegetables. (3)

CINTA SENESE, BREAD AND TOMATO 26

36-month aged Prosciutto from Cinta Senese DOP Maestà “Renieri”, bruschetta with “Az. Agraria Viola” sincere olive oil, and tomato-basil ice cream. (9)

HAM AND FIGS 16

Aged Tuscan white pork prosciutto and sweet-and-sour figs. (13)

BLOODY MARY  10

Burrata from Andria, Bloody Mary dressing with green chili sauce, celery, and basil oil. (3, 12)

AN AMERICAN IN ROME (also available in a vegetarian version on request ) 10

Low-temperature organic egg, puffed Cinta Senese DOP guanciale, semi-aged pecorino “Renieri” fondue, and summer black truffle. (3, 9, 14)

QUINTOQUARTO 17

Small tasting selection: Roman-style tripe with mint and pecorino. Venetian-style lamb offal. Veal tongue in cacciatora sauce. (3, 13)

MIXED FRIED 18

Battered cod with chickpea cream. Agnone stracciata cheese in carrozza with anchovy sauce mayonnaise. Boiled meatball with picchiapò mayonnaise.Fried cremino all’Ascolana. Sausage and friarielli meatball with honey mustard. Lamb chop with green sauce. (3, 5, 6, 9, 11, 12, 13, 14)

ASTROPARMIGIANA 12

Burnt eggplant sphere on a datterino tomato sauce, molten smoked provola heart, salted ricotta discs, and basil drops. (3, 9, 14)

BREAD, ANCHOVIES AND TOMATO 10

Fresh anchovies marinated in apple cider vinegar and chili, Mediterranean salad with colorful tomatoes, paccasassi, quartirolo cheese, crushed Nocellara del Belice olives, and Pantelleria oregano bread. (3, 5, 9, 13)

CARBONARA 15

Mezze Maniche from the Mancini agricultural pasta factory, organic egg yolk, pecorino romano DOP and bacon. The real Roman carbonara like it once was. (3, 9, 12, 14)

SCARPARIELLO 15 (also vegan on request)

Spaghetti from the Mancini agricultural pasta factory cooked in red, yellow and copper date tomato sauce, creamed with 36-month-old Grana Padano from hay and Pecorino romano DOP “black peel”, raw tomato peel powder and basil powder. (2, 9, 12)

CHEESE, CHILI PEPPER and CHICORY 16

Tonnarelli creamed with pecorino romano PGI, wild chicory and fresh chilli pepper. (3, 9, 12, 14)

THURSDAY SENESE 18

Potato gnocchi, white Cinta Senese DOP pork ragù cooked in San Biagio “Jubilo” double dark beer, porcini mushrooms and Piacentinu Ennese fondue. (3, 9, 14)

MORTADELLA IN MAZARA 22

Cappelli del prete stuffed with Bologna PGI mortadella creamed with mantis shrimp butter, red Mazara prawns, coral sauce and semi-candied citron zest. (3, 8, 9, 14)

THE SHAPE OF WATER 20

Watercolor risotto, wild asparagus, chopped raw Mediterranean cuttlefish, semi-candied lemon and wild garlic sauce. (3, 13)

BRODETTATED LAMB (ANCIENT ROMAN RECIPE) 24

Lamb stewed with raw ham and creamed with organic egg yolk, lemon juice, parsley and garlic.
Potatoes mashed in strong “Az. Agriaria Viola” oil. (12, 13)

HOLY CHEEK 26

Piedmontese scottona cheek braised in vinsanto, potato puree creamed with basil butter and onions
Tropea stewed in red fruit vinegar. (3, 12, 13)

GRISSINOPOLI 24

Tomahawk of Cinta Senese DOP in breadcrumbs of artisanal Piedmontese breadsticks with Mediterranean herbs, Alioli sauce, and
carpione of vegetables. (3, 9, 13, 14)

COD A LITTLE LIVORNESE, A LITTLE MESSINESE 24

Cod from the Faroe Islands, Messina sauce with tomato, garlic, chilli pepper, parsley, capers and olives.
Cod and potato bacon croquette and its mayonnaise. (5, 9, 14)

PEPEVERDE DEL CONERO 25

Chianina fillet cooked at low temperature, grilled and nappato with green pepper sauce and peccasassi (3, 13) Also available grilled plain or paired with our black summer truffle.

CHICKEN AND PEPPERS 18

Sliced ​​“Libero” chicken cooked at low temperature in sage, thyme and rosemary oil. Canazzo of peppers and potatoes
sweet and sour and bran pepper powder. (13)

RIB 26

Grilled Sakura Yoza selection boneless beef rib heart. A melting meat with marbling
marked which gives the meat a full flavour. Recommended cooking for blood, medium/rare.

CUT VEG 22

Sliced ​​plant-based meat, brown onion base, celeriac and leek.

SUMMER BLACK TRUFFLE LADY TRUFFLE SELECTION FOR “MASTRO GIORGIO”  8/grattata (approximately 5 g)

Fresh black summer truffle from central Italy selected for Mastro Giorgio by Lady Truffle.
To be scratched at the moment on your favorite dishes.

“Sciapo” from Stroncone, homemade focaccia with “Molino Vigevano” flour, wheat germ and sourdough, hand-rolled artisanal breadsticks 4 

FRESH SEASONAL VEGETABLES 7

Ajo, Ojo and chili pepper (Nubian red garlic infused in extra virgin olive oil and fresh chili pepper) Wild chicory, Swiss chard, Spinach, turnip greens. ACCORDING TO AVAILABILITY. Also on request

BAKED VEGETABLES LIKE A RATATUILLE 9

Aubergines, courgettes, red and yellow peppers, tomatoes, Tropea onion. Thyme and basil oil.

ZUCCHINI 10

Semi-dry sweet and sour bombetta courgette caponata, olives, celery, Giarratana onion, Nocellara green olives and almonds. (13)

SCIUÉ SCIUÉ 9

Coral beans sautéed with fresh tomato, garlic, oil and basil

MACCO AND BEET 9

Macco of broad beans and sautéed colored chard.

GRANDMA’S CAKE THAT IS NOT A CAKE 10

Cream, lemon earth, vanilla shortcrust pastry, pine nut ice cream and lemongrass and ginger gel. (2, 3, 9, 14)

TIRAMISALE 8

Mascarpone cream, ladyfingers, coffee and cocoa crumble with Maldon salt. (3, 9, 14)

STRAWBERRIES AND CHOCOLATE! 12

Maitre Georges “chocolate delight” cake, white chocolate cream, strawberry gel, and strawberry ice cream. (3, 9, 14)

BEER AND NUTS 10

Cheescake, white chocolate, salted caramel, peanut biscuit and amber beer ice cream with laurel and San Biagio “Monasta” honey. (1, 3)

CANNOLICCHI 10

Small Sicilian cannoli to be filled at the table to taste them at their maximum fragrance, served with chopped pistachios, dark chocolate chips and candied orange. (2, 3, 9, 14)

MASTRO GIORGIO’S ARTISAN SORBETS AND CREAMS IN A JAR 9

Vegan, lactose-free and gluten-free creams and sorbets.

SEASONAL FRUIT

Subject to availability.