The autumn menu is here.

It's getting colder, the kitchen is getting warmer. From this Friday, two new dishes join the menu, with truffle and pumpkin. Rosa cooks them the way she does at home in Bologna.

Tagliatelle with truffle cream · €24

Fresh egg pasta, truffle cream and 24-month Parmigiano.

Pinsa zucca · €19

Roman pinsa with roasted pumpkin, stracciatella, olives and pink pepper.

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P.S. Thursday is pasta night: two courses for €29.

Rosa & Marco

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