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Menu Alla Carta THE ARCHEOLOGIA CUISINE MATCHES PASSION FOR THE MEDITERRANEAN TRADITION TO THE CONSTANT RESEARCH OF NEW FLAVORS. EVEN IF THEY ARE INSPIRED TO THE ANTIQUE GASTRONOMICAL CULTURE OF THE LAZIO REGION, THE PROPOSALS OF THIS MENU ARE CREATED BY THE FANTASY OF THE CHEFS OF THE ARCHEOLOGIA, FROM THE CARE-TAKING OF MARCO VINICIO FOR EVERY SMALL THOUGH IMPORTANT DETAIL AND FROM AN ACCURATE JOB OF RESEARCH ON ANTIQUE AND PRECIOUS GASTRONOMIC SECRETS, FINALLY REVEALED. HOR D’OEUVRES ANTIQUE POST HOR D’OEUVRES matured raw ham from Bassiano, little boar sausages from Tolfa, deer salami from the Simbruini Mountains, Roman white pizza, Leonessa coralline (salami from Umbria), tower of grilled vegetables from the Roman countryside, ewe’s cheese matured in a cave, pothole cheese, buffalo’s cheese and grilled toast flavored with oil from the Roman Castles. This was the meal that the merchants of the XVIII century ate on their break during transportation of goods in the Roman countryside. The stopover for the exchange of horses took place at the Archeologia and so it became the chance to pause for a meal. € 15,00 TOAST WITH LARD FROM COLONNATA AND LEMON Slices of lard from Colonnata (seasoned in marble dishes and spiced with salt and pepper, cinnamon, cloves, coriander seeds, rosemary, sage and garlic, all immersed in pickled water and salt) with slices of lemon on pieces of warm Genzano toast. The particularity of this hor d’oeuvres is given to the smell of the lemon joined with those of the Mediterranean herbs from the Apuane Alps. € 12,00 COAST RAW FISH raw fish and shellfish from the fishing nets of Civitavecchia, flavored with Sabina oil and lemons from Amalfi. The types of fish used in this dish can vary from amberjack to tuna, bass, salmon, scampi or very large prawns according to the period. Sabina oil used as flavoring in this antipasto is “not fruity”, a light oil that enhances the taste of the fresh fish. € 25,00 SEAFOOD SOUP On fried garlic there is placed some cuttlefish with unshelled shellfish and fish broth: it is all served with warm croutons. By request hot pepper or holy oil can be added. This recipe was also created by Marco Vinicio that exalts a classic dish with a touch of fantasy. € 14,00 ARCHEOLOGIA COUSCOUS Very tasty and light dish made like a salad and served warm. We wanted to use this coarse-grain for its history and culture in antique cuisine as well as in the modern one, our preparation can change depending on the day, from fish and vegetables to meat and vegetables. Traditionally couscous was prepared with Durum-wheat semolina, “Triticum durum”, that coarse grained flour that can be produced with a flour milling done with primitive mills. Usually it accompanies stewed meats, boiled vegetables and on the Mediterranean coast even stewed fish. Couscous made in Sicily is steamed in a special pot made of enameled terracotta, though the seasoning unlike the Maghreb one is a mixed fish broth. € 13,00 First Course GROUPER FILLET FETTUCCINI WITH WILD FENNEL Home-made fettuccini seasoned with oil, garlic, wild fennel, small tomatoes and diced grouper fillet. Directly from the fantasy of the Chefs of the Archeologia: tradition meets the refined taste in a recipe with a decisive and intense flavor. € 14,00 SPRING SPAGHETTI spaghetti seasoned with zucchini, shrimp*, fresh tomato, basil and Sabina oil. From an antique family from Anzio, a recipe that unites garden flavors with seafood was created. € 15,00 PACCHERI WITH AMBERJACK AND ASPARAGUS The sauce that accompanies this particular pasta is made with little cubes of amberjack from the Latium coast and asparagus tips from Maccarese. The paccheri are a type of traditional Neapolitan pasta, they have the shape of large maccheroni, usually made with Durum-wheat flour. The term comes from antique Greek (from " πας " (everything) and " χειρ " (hand)) from the first founders of the Naples area and still used in the Italian language as "pacca (slap)", or rather an open hand slap, with no hostile intentions. This is where the name of the pasta comes from, from the size that is much larger than usual, generally accompanied by juicy sauces. € 16,00 COASTAL SMALL GNOCCHI Home-made small gnocchi made from potatoes seasoned with squids*, cherry tomatoes, basil and covered with sliced Roman pecorino cheese. A fresh and delicate flavor that is created by this match between cheese and fish. € 14,00 * frozen ZANETTI’S VEGETABLE GARDEN” LINGUINE Linguine seasoned with garlic, Sabina oil, zucchini flowers, veracious clams, parsley and white wine. This recipe was created from the work and fantasy of Luigi Zannetti. A Horticulturist famous for the quality of his zucchinis and lover of the flavor of “Zi Giggetto” clams, he created this tasteful match. € 14,00 PECORARA STRANGOZZIS Strangozzis, a semi-short pasta made with water, flour and salt, rolled out on marble, it is seasoned with a sauce made with garlic, oil, hot pepper, ham and thickened with pecorino cheese. This recipe was brought by a customer from Amatrice lover of good cuisine that wanted to teach Marco Vinicio this specialty that has become one of Archeologia’s most famous dishes. € 13,00 CIOCIARIA PATACCHE The dough made of water, flour, oil and salt is made on a marble table. The puff pastry is cut into ribbons and cooked in salted water. Patacche are dressed with a sauce made of oil, garlic, a pinch of chili pepper, fresh tomatoes and basil. € 13,00 CAVATELLI Cavatellis are a hand made pasta made with dough of flour and water and they have a long hollow shape. They are tasted and served with a sauce made of smoked ham, cherry tomatoes and smoked provola. We inherited this dish from Grandma Regina, Marco Vinicio’s grandmother. With these origins, Apulian as well as from the Latium area, she created this dish that is so special. € 13,00 SECOND MEAT COURSES The meat of the Archeologia comes from the best Italian and Danish farms. Our beef has been chosen from the Danish farms that have proven to have the best organoleptic characteristics. The cattle, that comes from Danish farms and also Italian farms, is raised a semi-wild state, fed with wild corn, hay and cereal flour cultivated and produced by biological method. OUR MEAT CUTS The beef is served according to these cuts per portion: TENDERLOIN (250 G) € 28,00 * RIBS (500 G) € 22,00 * STRACCETTO (200 G) € 16,00 * T-BONE price per hectogram € 7,00 * THINLY SLICED MEAT (130 G) € 20,00 SIRLOIN (300 G) € 20,00 * STEAK TARTARE (200 G) € 25,00 CUT ( 250 G ) € 22,00 * Veal meat is served according to these cuts per portion: SIRLOIN (250 G) € 18,00 * CUTLET (150 G) sauce included € 15,00 * sauce extra € 1,50 GRILLED COOKING During the summer we grill with oak and bitter oak wood from the mountains of Alta Sabina and, during the winter, on an iron plate. The adopted cooking methods avoid that the meat dries up excessively. The “grilled cooking” of the Archeologia can be dressed with “Mediterranean Scrub ”, a mix of extravirgin olive oil, juniper and rosemary. SKILLET COOKING Skillet cooking is enrichened with different sauces and, according to which one, cooked with butter or oil. GREEN PEPPER SAUCE made with a sauce of meat, cognac, a touch of butter, flour and green pepper from Madagascar. LEMON SAUCE made with white wine from the Roman Castles, a touch of butter and lemon juice. MARSALA SAUCE made with blended Sicilian Marsala and a touch of butter. WHITE WINE SAUCE made with blended white wine from the Roman Castles and a touch of butter. WILD HERB SAUCE made with a mix of aromatic herbs: thyme, marjoram, oregano and wild fennel. AROMATIC VINEGAR SAUCE balsamic vinegar from Modena, vinegar from Alberico or Balseto Laudese in the Mediterranean scrub ( Antique medieval recipe, with a delicate taste, obtained from vinegar and raw must of grapes from Trebbiano with natural aromas. ). RAW MEAT ARCHEOLOGIA TARTARE Ground beef fillet seasoned with eggs, caper, anchovies, onion, parsley, Canino oil, lemon, salt and pepper. The Archeologia Tartare can be enrichened with other sauces. ARCHEOLOGIA CARPACCIO Beef fillet thinly sliced and raw seasoned with lemon, oils chosen from our cart, salt, pepper, garden rocket and layers of Parmesan cheese. SECOND FISH COURSES The Archeologia uses only fresh Italian fish from Anzio and from the fishfarms in Orbetello and Favignana. These are fed exclusively pieces of fish that make them particularly tasty. Naturally, dealing exclusively with fresh fish with daily deliveries, it is possible that because of bad weather, some dishes from the menu are not available. FFFISHFISHISHISH The fish that we use: BASS price per hectogram € 7,50 GILTHEAD price per hectogram € 7,50 BRILL price per hectogram € 7,50 FISH OF THE DAY price per hectogram € 7,50 GRILL COOKING During the summer we grill with oak and bitter oak wood from the mountains of Alta Sabina and, during the winter, on an iron plate. Grill cooking can be requested • NATURAL, WITH SALT, OIL AND LEMON • FLAVORED WITH SAVE, ROSEMARY AND WILD FENNEL BAKED COOKING Besides the classic skillet cooking one can also request • IN BRINE • BAKED IN FOIL SKILLET COOKING STEW garlic, Sabina oil, fresh tomato, and parsley. ACQUAPAZZA garlic, Sabina oil, fresh tomato fillet, celery, carrots, onion and potatoes cooked covered by water. CACCIATORE garlic, oil, rosemary, white wine and a drop of white vinegar. WILD HERBS garlic, oil, thyme, sweet marjoram, oregano, and a drop of wine from the Roman Castles. SICILIAN garlic, Sabina oil, capers, black olives, fresh tomatoes and a pinch of oregano.
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