Ditirambo - Ristorante - Piazza della Cancelleria 75, Roma (RM)

Appetizers

Octopus with chick peas bay leaf and lemon
Marinated anchovies the fennel with chicory and almonds salad
Stewed to tomato sauce of mackerel the Adriatic with croűtons and celery leaves
Roman broccolo pudding with smoked ham sauce
Burratina di Putignano(fresh cheese) with dried tomato pesto and pennyroyal

First course

Carpet-shells soup with macaroni of wholemeal bread
Hard wheat pasta with crab meat and artichokes cream
Whole-wheat lasagne with asparagus tips and Moliterno(cheese)fondue
Whole-wheat pasta with rabbit meat sauce with sun dried tomatoes and pecorino romano cheese
Tonnarelli with pepper and goat cheese
Bread pasta with pesto sauce
Eggplant dumplings with sauce to rock and tempura vegetables mixed

Fish

Grilled fish
Fillets of gilthead seabream with braised fennel and crunchy bacon
Cut tuna with borlotti beans and roasted onion rings
Fillet of angler fish with eggplant stuffed with shrimp red Sicily

Meats

Grilled entrecôte steak with rosemary sauce
Veal rump sicilian style with fresh herbs
Guinea stew fowl with flowers caper, olives and trouffle canapés
Sweet & sour boaar with marmalade oranges and red onions Tropea

Vegetarian dish

Green asparagus with chopped pistachios and fontina valdostana (soft cheese from Aosta Valley)
Cotoletta of eggplant with braised peppers and basil pesto
Crisp potatoes with cheese fondue and truffle slivers
Aubergines rolls calabrian style
Salad with fennel, orange and pomegranate
Spinach salad, pears and “Moliterno” cheese
Pachino tomatoes , rocket and Vecchio Piave cheese salad
Mixed salad
Roast potatoes

Salami and cheeses

Salami and cheese selection

Bresaola di bufala Az. Cerino
Lonzino di Visso
Salame di Toro chianino di Falorni
Salame di Cinta senese di Falorni
Finocchiona sbriciolona di Falorni
Prosciutto Toscano di Falorni
Toma vecchia d’alpeggio del Marghé (Affinatore Villa)
Tuma dla Paja di Occelli
Fontina Valdostana
Pecorino toscano Val d’Orcia
Testun al barolo di Occelli
Verde di Fabrosa (formaggio d’alpeggio con latte di capra)

Notions about the used products:

The "Il Saraceno" from Sondrio furnishes the flour for the homemade breads and pastas.
The "Testaroli" are producted from a small factory of the "Lunigiana".
Cheeses are from "Moro" of Treviso and are served with chestnut honey from "Ape d'oro", (the golden bee), from Aprilia (Latina).
Salami are from the old butchery "Falorni" from Greve in Chianti (Firenze).
Lardo d'Arnad is from "Bertolin" of Aosta.
We use only "extravergine" olive oil, from "De Toma" factory of Bitritto (Bari).
For our sweets we use nuts from "Cascina S. Eufemia" of Cuneo and Jams are made by the nuns "Trappiste" from the Monastero di Vitorchiano (Viterbo).

Some information about our cheeses:

Ubriaco del Piave:
Very tipic chees from Treviso. This cheese is drawn in wine, as in ancient times, in order to conserve it for a long time. Ubriaco means Drunk.

Sottocenere al tartufo:
Following the old venetian tradition this cheese gets covered with ash and aromatized with truffle.Sottocenere means "Beneath the Ash".

Wein kase:
Tipic from Alto Adige, this cheese, is prepared with evening cow milk mixed with the morning milk.

Gorgonzola naturale:
It is producted in a limited quantity and shows itself with a herby look and a spicer taste.

Vecchio Piave:
Thick cheese of cow milk from Belluno valleys. Its taste is intense and gets better during the time.




	Appetizers Octopus with chick peas bay leaf and lemon Marinated anchovies the fennel with chicory and almonds salad Stewed to tomato sauce of mackerel the Adriatic with croűtons and celery leaves Roman broccolo pudding with smoked ham sauce Burratina di Putignano(fresh cheese) with dried tomato pesto and pennyroyal First course Carpet-shells soup with macaroni of wholemeal bread Hard wheat pasta with crab meat and artichokes cream Whole-wheat lasagne with asparagus tips and Moliterno(cheese)fondue Whole-wheat pasta with rabbit meat sauce with sun dried tomatoes and pecorino romano cheese Tonnarelli with pepper and goat cheese Bread pasta with pesto sauce Eggplant dumplings with sauce to rock and tempura vegetables mixed Fish Grilled fish Fillets of gilthead seabream with braised fennel and crunchy bacon Cut tuna with borlotti beans and roasted onion rings Fillet of angler fish with eggplant stuffed with shrimp red Sicily Meats Grilled entrecôte steak with rosemary sauce Veal rump sicilian style with fresh herbs Guinea stew fowl with flowers caper, olives and trouffle canapés Sweet & sour boaar with marmalade oranges and red onions Tropea Vegetarian dish Green asparagus with chopped pistachios and fontina valdostana (soft cheese from Aosta Valley) Cotoletta of eggplant with braised peppers and basil pesto Crisp potatoes with cheese fondue and truffle slivers Aubergines rolls calabrian style Salad with fennel, orange and pomegranate Spinach salad, pears and “Moliterno” cheese Pachino tomatoes , rocket and Vecchio Piave cheese salad Mixed salad Roast potatoes *Salami and cheeses* Salami and cheese selection Bresaola di bufala Az. Cerino Lonzino di Visso Salame di Toro chianino di Falorni Salame di Cinta senese di Falorni Finocchiona sbriciolona di Falorni Prosciutto Toscano di Falorni Toma vecchia d’alpeggio del Marghé (Affinatore Villa) Tuma dla Paja di Occelli Fontina Valdostana Pecorino toscano Val d’Orcia Testun al barolo di Occelli Verde di Fabrosa (formaggio d’alpeggio con latte di capra) Notions about the used products: The "Il Saraceno" from Sondrio furnishes the flour for the homemade breads and pastas. The "Testaroli" are producted from a small factory of the "Lunigiana". Cheeses are from "Moro" of Treviso and are served with chestnut honey from "Ape d'oro", (the golden bee), from Aprilia (Latina). Salami are from the old butchery "Falorni" from Greve in Chianti (Firenze). Lardo d'Arnad is from "Bertolin" of Aosta. We use only "extravergine" olive oil, from "De Toma" factory of Bitritto (Bari). For our sweets we use nuts from "Cascina S. Eufemia" of Cuneo and Jams are made by the nuns "Trappiste" from the Monastero di Vitorchiano (Viterbo). *Some information about our cheeses:* Ubriaco del Piave: Very tipic chees from Treviso. This cheese is drawn in wine, as in ancient times, in order to conserve it for a long time. Ubriaco means Drunk. Sottocenere al tartufo: Following the old venetian tradition this cheese gets covered with ash and aromatized with truffle.Sottocenere means "Beneath the Ash". Wein kase: Tipic from Alto Adige, this cheese, is prepared with evening cow milk mixed with the morning milk. Gorgonzola naturale: It is producted in a limited quantity and shows itself with a herby look and a spicer taste. Vecchio Piave: Thick cheese of cow milk from Belluno valleys. Its taste is intense and gets better during the time.