CIBO Limata  

Menu

Selection of traditional cured meats and rare alpine cheeses
Sautéed Arborea Mussels with garlic, olive oil, and chili flakes
Cod Meatballs served with bell pepper ketchup
Seafood "Panzanella" with octopus and shrimp
Stewed Baby Octopus with garlic-infused toasted bread
Tartare
Gambero rosso / Red shrimp
Weever Fish Carpaccio
Vegetable Tabouleh with almonds and fresh mint
Eggplant Timballo with "Fior di Latte" cheese from Capracotta
Savory Crepes filled with "Vignarola" (spring vegetable medley)
Grouper "Cappellaccio" Pasta with pistachio pesto and datterino tomato confit
Square-cut Tonnarelli with wedge clams (telline) and mullet bottarga
Seafood Linguine with shellfish and mollusks
Spinach "Gnudi" (naked dumplings) with demi-sel butter
Asparagus Risotto with blue goat cheese
Buffalo Ricotta Tortelli with zucchini flowers and anchovies
Carbonara, gricia, amatriciana, cacio e pepe
Monkfish Wrapped in "Lombolardo" (cured pork loin fat)
Calamari and Shrimp Skewers with a sweet and sour glaze
Pan-seared Snapper Fillet (crispy skin-on)
Grass-fed Veal "Fettina Panata" (traditional breaded cutlet)
Grilled Irish Lamb Rack
Rabbit "Porchettato" stuffed with Prague ham and Mortadella
French Limousine Fillet (approx. 250 gr.)
Roast potatoes or french fries
Steamed spinach
Roman broccoletti
Sautéed or steamed chicory
Escarole sautéed with raisins, olives and pinenuts
Grilled Zucchini and Eggplant
Green beans sautéed with white sesame