It is a suitable option as a main course or as a snack to enjoy between meals. The dish consists of 4 potato fritters filled with stringy Provola cheese, served with a spring onion yogurt sauce. The allergens in the recipe are milk and gluten.

This option is ideal for a quick lunch break to enjoy at the office or away from home. The recipe consists of an artisanal semi-whole-wheat shortcrust pastry base, filled with local seasonal vegetables and a creamy cheese. The serving weighs approximately 270–290 grams, and the allergens present are: eggs, milk, and gluten. The dish can be kept in the refrigerator for up to 6 days.

This reinterpretation of the classic recipe is suitable both as a first course and as a complete meal. This option includes a 270–300-gram serving of lasagna, topped with fried Romanesco zucchini and smoked Provola cheese, with a nutmeg-infused béchamel sauce. The allergens present are: eggs, milk, gluten.

This is a dish for those who want to experience the traditional flavors of Lazio. This option includes a serving of about 300 grams, prepared with beef tripe, calamint and other herbs, tomatoes, and pecorino cheese. The main allergen it contains is milk.

This option is suitable for those who want to enjoy a tasty and well-balanced main course. This option includes a 220–240-gram serving of slow-cooked chicken roulade stuffed with mushrooms and seasonal vegetables. The recipe contains a single allergen: milk.

Excellent as a main course, as a snack between meals, or as an aperitif to share on a social occasion. The menu features 6 fish balls made from fish caught in the Mediterranean, seasoned with aromatic herbs and served with a lemon sauce designed to enhance their flavors. The allergens in this dish are: fish, eggs, milk, and gluten.