Story of the Dish This plate combines several Roman ideas without turning them into a heavy composition. Artichokes become a smooth, savory cream; guanciale provides crispness and cured depth; Pecorino Romano adds a sharp saline finish; and the poached egg becomes the sauce when the yolk is cut. The key is balance: each component should be distinct, while the finished bite feels unified and clean. This plate combines several Roman ideas without turning them into a heavy compo

Story of the Dish Ricotta, Pecorino, and mint create a frittata that is rich but surprisingly fresh. Ricotta softens the egg matrix and gives the center a delicate, almost custard like texture; Pecorino contributes savoriness and structure; mint lifts the dairy and keeps the dish from feeling heavy. The best frittata is not browned hard or cooked until dry. It should be tender through the center, gently puffed, and easy to slice after a short rest. Ricotta, Pecorino, and mint

Southern Italian-inspired roasted eggplant croquettes with Ricotta Salata, Parmigiano Reggiano, mint, lemon zest, and a crisp breadcrumb crust.