Achilli al Parlamento menu highlights

Starters

• Donkey, cicory and bagna cauda – a daring combination of tender donkey meat, slightly bitter cicory, and a rich, garlicky bagna cauda sauce.
• Porcini mushroom, almond and ham – an earthy medley featuring the deep flavors of porcini mushrooms paired with crunchy almonds and savory ham.
• Cuttlefish, pumpkin honey and capers – tender cuttlefish enhanced by the sweet notes of pumpkin honey and the briny pop of capers.

Mains

• Risotto, oxtail, butter and 36 month old Parmigiano – a luxuriously creamy risotto enriched with tender oxtail and the nutty depth of aged Parmigiano.
• Spaghetti with lemon, provola and saffron – vibrant citrus notes paired with creamy provola cheese and fragrant saffron elevate this pasta dish to elegance.
• Without clams spaghetti – a classic Roman pasta with fresh clams, capturing the essence of the sea.
• Beef tongue, mandarin and broccoli rabe – tender beef tongue paired with zestful mandarin and slightly bitter broccoli rabe for balanced complexity.
• Lettuce like a mixed salad – a creative interpretation of fresh lettuce served akin to a vibrant mixed salad, highlighting simplicity and quality.
• Codfish, mozzarella cream and ventricina – delicate codfish combined with smooth mozzarella cream and spicy ventricina salami, creating a perfect harmony.

Desserts

• Bread, milk and coffee – a comforting dessert combining the homely flavors of bread soaked in milk with aromatic coffee notes.
• Ricotta cheese, pear and chocolate – a luscious blend of creamy ricotta, fresh pear slices, and rich chocolate delivers a perfectly balanced finale.

Drinks and specials