Creamy burrata cheese, sliced Tuscan Parma ham D.O.P and grilled aubergine (GF)
Insalata di pere, ricotta di bufala fresca, noci e miele
9.95
Mixed leaf salad with fresh buffalo ricotta cheese, walnuts, pear and honey (V) (GF)
PRIMI PIATTI
Rigatoni alla Norma
10.95
Rigatoni Rummo with tomato sauce, aubergine, salted ricotta cheese and basil (V)
Gnocchi ai quattro formaggi
12.95
Gnocchi with gorgonzola, caprino, asiago and 24 months aged parmigiano regiano.
Spaghetti Rummo con pesto alla genovese, ricotta fresca di bufala e pinoli tostati
13.95
Spaghetti with homemade basil pesto, fresh buffalo ricotta cheese and toasted pinenuts. (V)
Ravioloni fatti in casa ripieni con stracchino e funghi selvatici in salsa di pomodorini, zucchine, olive Taggiasche e parmiggiano reggiano
15.50
Four homemade ravioloni stuffed with stracchino cheese and wild mushrooms, served with cherry tomato, courgette and Taggiasche olives, finished with parmesan. (V)
Lasagne al forno
11.95
Homemade bolognese beef lasagne with ragu’ sauce, grated parmesan and fresh basil.
Risotto Gorgonzola con pinoli tostati e purea di zucca mantovana
14.95
Risotto with Gorgonzola cheese, toasted pine-nuts and Mantuan pumpkin purée. (GF)
Linguine Rummo alle Vongole
14.95
Linguine Rummo with fresh clams, white wine and mild red chilli.
Spaghetti Rummo con gamberoni pomodorini e crema di pistacchio di Bronte
17.95
Spaghetti Rummo with fresh tiger prawns, cherry tomato, and cream of Bronte’s pistachio
Fettuccine fatte in casa con ragu’ di manzo e vitello tagliato a punta di coltello
15.95
Homemade egg fettuccine with hand-cut beef and veal ragú.
Pappardelle fatte in casa con salsiccia, zucchine, pomodorini e vellutata di tartufo
15.95
Homemade egg pappardelle with Italian sausage meat, courgette, cherry tomatoes and truffle cream.
SECONDI PIATTI
Spalla di agnello cotta in forno a legna servite con patate arrosto e spinaci
17.95
Slow oven roasted lamb shoulder served with roast rosemary potatoes and spinach.
Filetto di salmone al forno con insalata fredda di cous cous
15.95
Roasted Salmon fillet served on a cous cous salad with lemon emulsion, broad beans, cherry tomatoes, spring onions, fresh red chilli and chives.
Filetto di branzino con salsa di pomodorini e zucchine grigliate
15.95
Fillet of sea bass on a cherry tomato relish and char-grilled courgettes. (GF)
Scaloppine di vitello con funghi porcini, servite con spinaci
17.95
Veal escallops with porcini mushrooms in a white wine sauce served with spinach.
Tagliata di Lombatello con rucola, parmigiano e pomodorini (250gr)
18.95
Prime onglet beef steak, fat trimmed and served with a fresh salad of rocket, cherry tomatoes and parmesan cheese and dressed with a balsamic reduction ”cooked 4 hours sous vide”. GF
Filetto di maiale avvolto in prosciutto di Parma servito con verza, mandorle, crema di tartufo e purea di mele.
15.95
Pork fillet rolled in Parma ham, served with white cabbage, truffle cream, almonds and apple puree.
PI ZZA
“WINNER NATIONAL PIZZA AWARDS 2017”
Margherita
9.95
Mozzarella and tomato sauce. (V)
Diavola (pepperoni)
12.50
Tomato Sauce, mozzarella and spicy pepperoni
Italiana
15.95
Tomato sauce, mozzarella, rocket, Parma ham, buffalo mozzarella, cherry tomatoes.
Siciliana
12.95
Tomato sauce, mozzarella, Parmesan shavings and fried aubergines. (V)
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