OUR MENU

MASTRO GIORGIO’S CHEESES  18

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

MASTRO GIORGIO’S COLD CUTS 18

Tasting of fine Italian cold cuts. Mortadella with hazelnuts, Susianella  “Az. Agr. F.lli Stefanoni”. Cinta Senese loin “Salumificio Artigianale Renieri”. Ventricina Vastese  “Salumificio Di Fiore”. Smoked duck speck “Jolanda de Coló”. (3, 9)

CASTELLI 12

Warm porchetta, fresh sheep ricotta and Sulla honey, paired with homemade oven-baked vegetables in oil. (3)

HAM AND FIGS 16

Raw ham from Tuscan white pork aged 24 months “az. Agricola Renieri” and sweet and sour figs (3)

SMOKE ON THE WATER 10

Smoked burrata di Andria, sautéed escarole with raisins and pine nuts and Cetara anchovy sauce. (3, 5)

AN AMERICAN IN ROME (also vegetarian on request ) 10

Organic egg cooked at low temperature, puffed Cinta Senese bacon, cave-aged pecorino fondue and black truffle. (3, 9, 12, 14)

QUINTOQUARTO 17

Small tasting: Tripe, mint and pecorino. Lamb offal and artichokes. Veal tongue in cacciatora sauce. (3, 13)

FRITTOMISTO 18

Cod in batter and chickpea cream. Stracciata di Agnone in carrozza and anchovy colatura mayonnaise, Boiled meatball and piccopò mayonnaise, Fried cremino all’ascolana, Sausage and broccoli rabe meatball and honey mustard, Lamb chop and green sauce. (3, 5, 6, 9, 11, 12, 13, 14)

ASTROPARMIGIANA 12

Sphere of burnt aubergines on a datterino tomato sauce, stringy heart of smoked provola, salted ricotta discs and basil drops. (3, 9, 14)

CRUDO DELLE LANGHE 18

Piedmontese heifer tartare, bagna caoda dell’amicizia, giardiniera vegetables, black bread chips, candied lemon and quail egg. (3, 9, 13, 14)

SALT AND PEPPER 12

Beef tartare, “Az. Agricola Viola” extra virgin olive oil, wild black pepper and Maldon salt.
Recommended with our black uncinato truffle (12 / grated approx. 3g).

CAPONATA E SAOR 16

Breaded anchovies, artichoke caponata, Nocellara del Belice olives, Pantelleria capers and mint. (2, 5, 9, 12, 13, 14)

BRANDACUJUN 12

Rustic polenta and stockfish creamed with potatoes, parsley, lemon zest, extra virgin olive oil and smoked pepper.

CARBONARA 15

Mezze maniche pasta factory Mancini, organic egg yolk, pecorino romano DOP and guanciale. The real Roman carbonara as it once was.
*Recommended in combination with our black uncinato truffle (12 / grated 3g approx.). (3, 9, 12, 14)

AMATRICIANA LUCIANA 18

Fresh spaghetti with octopus sauce, ginger, balsamic vinegar, pecorino cheese and bacon.(3, 4, 9, 12, 13, 14)

CHEESE, PEPPER AND CHICORY 16

Tonnarelli creamed with pecorino cheese, wild chicory and fresh chili pepper. (3, 9, 12, 14)

MINESTRA MAZARESE 20

Quadrucci di Campofilone, red prawns from Mazara del Vallo, Mantis shrimps and parsley oil. (8, 9, 12, 13, 14)

MILANESE IN A PLIN 22

Ossobuco plin creamed with butter and saffron, marrow stock and gremolata. (3, 9, 12, 13, 14)

GENOVESE 18

Egg pappardelle, Iberian pork ragù Genovese style with coppery Montoro onion and green apple. (3, 9, 12, 13, 14)

WHITE RICE, DEER AND BLUEBERRIES 22

Risotto Acquerello creamed with alpine butter and 50-month-old parmesan, venison ossobuco stew and cranberries
with balsamic vinegar.

LIKE A ROSSINI 26

Lamb, its stock, black truffle, giblets pâté and baby spinach with hazelnut butter. (3, 12, 13)

SANTA GUANCIA 25

Piedmontese heifer cheek braised in vinsanto, mashed potatoes creamed with basil butter and Tropea onions stewed in red fruit vinegar. (3, 12, 13)

RICCI E CAPRICCI 22

Roasted Cinta Senese mushrooms glazed with San Biagio craft beer, bay leaves, chestnuts and cardoncelli mushrooms.

GHIOTTA 26

Cod, tomato confit with thyme, cream of potatoes and onion, powdered baked olives and Senise PGI crusco pepper. (3, 5, 12)

REALE 24

Ribeye of beef reale selection Jolanda de Coló cooked at low temperature and roasted in a pan with wild herbs, sweet and sour pumpkin, roasted leeks, stuffed Montoro copper onion and Conero cimiciurri..
Recommended in combination with our black uncinato truffle (12 / grated 3g approx.).

TAGLIATA VEG 22

Plant-based sliced ​​meat, brown onion base, celeriac and leek.

BLACK HOOKED TRUFFLE LADY TRUFFLE SELECTION FOR “MASTRO GIORGIO”  12/grated (3 g approx.)

Fresh black hooked truffle from central Italy selected for Mastro Giorgio by Lady Truffle.
To be grated on your favourite dishes. Particularly recommended on raw and grilled meats or on carbonara.

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

FRESH SEASONAL VEGETABLES 8

Risautéed with extra virgin olive oil, Nubia red garlic and fresh chilli pepper infusion. Also available in sour sauce on request.

POTATO OMELETE 6

Mashed potatoes, sautéed potatoes, tomato and basil.

PUNTARELLE 10

Fresh, hand-cut with Sant’Antioco anchovy sauce (5, 13)

ARTICHOKE ALLA GIUDIA 9

Double-cooked artichoke, soft inside, crunchy outside.

ARTICHOKE ALLA ROMANA 9

A great classic of Roman cuisine. in a pan seasoned with mint, parsley, garlic, salt and pepper.

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)

CHOCOLATE, CHOCOLATE, CHOCOLATE 12

Milk chocolate mousse, white chocolate and tonka bean Namelaka, dark chocolate wafer, cremino biscuit and raspberry heart. (3, 9, 14)

ANTIQUE PEAR (ALSO VEGAN ON REQUEST) 10

Pear cooked in red wine and spices on zabaglione sauce with passito wine. (13, 14).

CANNOLICCHI 10

Small Sicilian cannoli to be filled at the table to enjoy them at their best, 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.

PANETTONE, 10

Artisanal panettone “Dolcevia” with extra virgin olive oil, figs and salted caramel, custard and black truffle.