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Our menus range from local dishes to international cuisine. You will be enchanted by the wide range of flavours that will make your taste buds come alive. Just browse our proposals. Afterwards, we guarantee, you will be wanting to do them yourself: try our cooking classes and leave Rome alone.
Appetizers, starters and handmade pasta are all produced by the owners, Luciana and Diego. All of the meats, fish and vegetables are locally sourced and extremely fresh. Every ingredient is of the highest quality and varies depending on the current season, which is the secret to and the guarantee of our success! You do not want to miss: our salted cake with local sausage, ricotta cheese and ham, marinated red mullet in ginger and lime, tiny pizzas with Colonnata lard, ravioli with Castelmagno cheese and truffle oil, risotto with Amarone wine, pasta with asparagus cream, guinea-fowl stuffed with edible boletus mushrooms, sliced veal with tuna sauce, orange duck breast...all are accompanied by our own spicy olives dressed in our extra-virgin oil and with a soft flat bread with tomatoes and oregano...
The bakery and the patisserie is run by Serena (who graduated in 2005 from the Paul Bocuse Institute of Lyon). Thanks to her passion each meal and romantic dinner begins with a large variety of freshly baked breads and finishes with an exquisite dessert. It would be a pity if you missed the Bourbon vanilla macaronis, Guyana chocolate soufflé, Cannoli (sweet fried puff pastry filled with ricotta cheese and sugar), sweet spicy ice-cream, red orange flavour jellies, caramel candies with Ibiza salt, Neapolitan "pastiera", croissants of Breton butter, chocolate candies with raspberry and rose ganache cream, vanilla napoleon flavoured with limoncello (an Italian lemon liquor).
Are you hungry now? Good!
Our recipes are the result of years of family tradition, studying at well known cookery schools and working in gourmet restaurants (Paris Ritz, Ravello's Rossellini’s, London's Harrods). True love and care for detail ensures the quality of our food.
Among our suppliers there is:
Selecta, a company from Rovigo that provides us with “precious” ingredients such as duck liver (the basis of a dish with port wine, onion jam and fig bread), game (used to prepare the "Nonna" meat marbré), pistachios from Bronte (Sicily) from which we create one of our many ice-creams, Valrhona chocolate (the main ingredient of mousse, candies…). Tuscia Formaggi company from Bagnoregio (VT), which supplies us with fresh sheep ricotta cheese, both salted and sweet, and is the basis for several of our dishes. We then receive our Castelmagno cheese, a rare delicacy, from La Poiana Farmers Co-op in Cuneo, while the Luigi Guffanti company provides with all the other cheeses we offer. Finally, the Cantina Monrubio from Orvieto supplies us with an exceptional range of local wines that are then expertly chosen by Diego.
The restaurant is always open for our resident guests during both lunch and dinner, but we recommend a reservation for visitors. We do not offer “à la carte” service because we are convinced that you will love our ever changing daily menus, which we look forward to discussing with you. You can choose from half board, full board, planned buffet or Sunday brunch!
Some of our specialties are:

Starters:
• Parmesan cheese soufflé with leek cream
• Salted cake with local sausage, sheep ricotta cheese and ham
• Marinated red mullet with ginger and lime, with a granny smith apple and celery granite
• Foie gras with onion jam and fig bread

First courses:
• Ravioli with Castelmagno cheese and truffle oil
• Risotto with saffron
• Lombrichelli (hand made pasta) with edible boletus mushrooms cream
• Risotto with artichokes and crispy bacon

Second courses:
• Spicy beef fillet with Calvados wine, potatoes nests and crispy vegetables
• Duck filled with apricots and season vegetable flan
• Braised beef with Barolo wine flavour and creamed potatoes

Desserts:
• Vanilla slice with caramel sauce and Bourbon vanilla ice-cream
• Nuts from Tuscia and Valrhona chocolate (ganache cream and mousse)
• Dacquoise (dessert cake) with almonds, Chantilly lemon cream and strawberry and basil sorbet
• Coconut, fresh soft cheese, pineapple and spices

The farm of the castle has 3500 olive trees of different varieties (moraiolo, raio, pendolino, frantoio and canino) that extend over an area of 30 hectares and produces an excellent and high quality extra virgin olive oil which is made in its own olive mill. Furthermore the farm produces a wide variety of jams.